With Thanksgiving looming ever closer many of us are scrambling to put together a list and acquire all the supplies we need to make the perfect dinner. We have created a check list of the foods we have to make in order for it to be traditional - but then many of us panic. Because we don’t know how to make the turkey. After all out mothers only made it once a year and they never told us!
When it comes to cooking for our families we want to give them the best. But just because we want to doesn’t mean we always do that. One ingredient that many Americans use too much when cooking is salt. This can lead to high blood pressure and that can lead to other more serious health problems.
There are ways that you can flavor your meals using spices and herbs and no salt. One of the best blend of spices that has no salt is from Mrs. Dash or even Emeril’s Essences.
At some points in our lives we will not have many friends and it seems that we will always be too busy to have a large gathering for a special occasion. You can bet that there will be at least one day in your life where you will have to cook and feed for a large crowd. I know this from experience! In order to pull it off you need a few good tips to help you get it done right.
1. The first thing you need to do is to roll out your pasta dough into two thin sheets and cut them at a length that you can mange.
2. Lay down your pasta sheet on a counter that has been floured. Cover the other sheet of dough with a damp cloth so that it does not dry out. One sheet will be the top layer of the ravioli and the other will be the bottom.
Chicken tastes at its best when it is juicy and tender. Like with all food though you have to do the right things that can help you to achieve this taste.
- The first thing you should never do is to let your chicken dry out in the refrigerator. Dry chicken equals touch chicken. When storing make sure it is wrapped and sealed until you are ready to cook it.
Cooking a baked potato is an easy process that anyone can do with in no time at all. First you want to use Idaho or Oregon Russet potatoes because they are the best. Remember not to store them in a room that is below 55°F.
Wash and scrub well. 3M makes a green scrubby that works well. Pat dry. Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy. Oil or butter lightly. Season lightly with kosher salt and a few twist of the pepper mill on all sides.
Having turkey on Thanksgiving Day is a tradition that all of us love to keep - but sometimes that tradition is ruined because the turkey is too dry. No one wants to drown their turkey in gravy to cover the dryness of the meat. Instead they want to bite into a juicy turkey leg that is tender and where they can savor each bite.