on Yahoo! |
Last week, I asked how many of you were planning to brine your turkeys this year. Although more than half of you responded yes, at least 20 percent of you weren't sure what a brine was!
For those of you who didn't know, brining is a cooking technique often used to maximize juiciness in cooked poultry and meat, and it's particularly popular with Thanksgiving turkeys.
on Yahoo! |
Reduction
A culinary process in which a liquid is thickened by boiling. As the volume of the sauce reduces through evaporation, the concentrated flavor of the liquid (usually a stock, wine, or vinegar mixture) intensifies.
Source
on Yahoo! |
No — that's a myth. The myth may have arisen from the fact that cold water does absorb heat faster than hot water. However, once the water gets to a hotter (not yet boiling) temperature, it absorbs heat at a slower rate, and from that point it takes just as long to bring the water to a boil as it would if the water were hot to begin with.
on Yahoo! |
When I was little, I had no idea shrimp weren't readily available in their edible state. Sure, I knew you had to cook them, but I didn't realize that the heads, shells, and intestines were normally removed before consumption. I learned later, as a 20-year-old, how to properly peel the delicious shellfish.
on Yahoo! |
RSS Feed 
Enter your email below:
|
