Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People Who Don’t Like Pumpkin Pie
– Thanksgiving Classics
I love pies! But the classical pie presentation of a bottom crust with filling on top only works properly if the crust is pre-baked. If the filling is baked in the crust, the crust is invariably soggy and unappetizing. Pie Crusts, originally, were only used to hold the filling and were not meant to be eaten. A soggy pie crust today is not meant to be eaten by me!
Lots of Pie Crusts, but where are the Pies?
Continue reading Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People Who Don’t Like Pumpkin Pie – Thanksgiving Classics
“Kneading develops the gluten—the elastic bonds in flour—which helps rolls retain their shape while they rise. For best texture, try not to work in too much flour. Rising/or proofing gives rolls body & brings out flavor—especially from yeast.”
Continue reading Parker House & Potato Rolls For Thanksgiving: Yeast Roll Recipes (2), 6 Roll Shapes With Technique Visuals – Thanksgiving Classics
I have never been afraid of salmonella in homemade eggnog because I always add liquor. But last year, I tried gently cooking the eggs, and guess what, it tasted better than without cooking – the different silky smoothness was instantly noticeable. Salmonella prevention aside, this is the best nog I ever tasted! So now I cook my eggnog for better taste and smoothness rather than eating safety.
Continue reading Homemade Holiday Egg Nog – Is It Necessary To Cook It?
Tabacco’s ‘Turkey In A Sac With Bread Stuffing’ Adapted – The History & Overview, Part I
Turkey In A Sac will brown & be juicy (especially white meat). If you BASTE your turkey while cooking, you now know why your turkey is dry as the Sinai and requires gravy as camouflage!
This recipe originally came from “Dining With David Wade”. It has been adapted and altered by Tabacco. I have worked on it for the last 35 years. About 25 years ago I stopped experimenting with the basic recipe. About 3 years ago I added the finishing touch – brining. This recipe is now perfect – I guarantee it.
Continue reading Search For Perfect Thanksgiving Bird Ends Here: “Turkey-In-A-Sac” With Bread Stuffing – History & Technique – Thanksgiving Classics Combo – Original Publication @Blog-City In 2005
tabacco.blog-city.com — July 15, 2006
Brining A-to-Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes! Thanksgiving Classics
Brining promotes change in meat protein structure; the same process occurs when exposed to heat, acid or alcohol. Brining improves flavor, tenderness, moisture of lean meats (chicken, turkey, pork, seafood), and reduces cooking time.