Normally I smoke a turkey, duck, or pork roast. But this year we have canceled Thanksgiving and probably will Christmas too. Just not enough funds to justify the cost of a big dinner for 3 people.
Definitely feel that. I just got a little ham steak and some sides I’m doing just for me this year. Not doing anything for Xmas. I’ll be recovering from a surgery, yay!
the dark meat is great for chicken and dumplings. I’ll usually break it down because it’s about $5/pound here. (verse like $10 for 2 breasts…) so if you’re not needing the full bird for something, you can always re-freeze whatever you’re holding. And the chicken and dumplings are great for family meals. you can make most of it ahead of time, reheat and drop the dumplings when the family is ready to go.
It is a lot. but, the prep is spread out over several days, so there’s that. makes things manageable.
A kilo of chanterelle mushrooms sells for under 40 euros at an online grocery (more expensive than brick and mortar) around here. So that’s less than 20 euros for a pound.
It’s also pretty questionable whether using fresh weight is really fair for some of the mushrooms.
Weirdly enough, Cordyceps sinensis cultivation has recently had a breakthrough and I believe they’re moving towards commercial production (caterpillars and all), so the price might go down.
Oh just the usual. I’m allergic to poultry so we just find some good pork. Do the stuffing with better than bouillon veggie broth, I just made way too much cranberry last night (you can never have too much cranberry it’ll last three days) I think we only have three kinds of potato this year
The bleaching comes from the ascorbic acid (aka vitamin C), not the citric acid. Plenty carbohydrates get brown when oxidised; ascorbic acid is a good reducing agent so it reverts them back to their non-oxidised and lighter-coloured form.
I’m not sure but I don’t think that denaturation plays a big role, since vinegar would also do it, and it doesn’t seem to make stock clearer for me. I might be wrong though.
“Cooking” (i.e. reheating) a city ham (i.e. fully cooked , Easter-style ham) sous vide this year. Just me and the partner this year,so a turkey doesn’t make sense, especially since I’m usually underwhelmed with turkey anyway.
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
Baking soda raises the pH. (Low pH = acid; high pH = alkaline. Yes, they’re switched.)
Alkalinity catalyses caramelisation and the Maillard reaction, that’s why meat gets to brown more. However in acid environment both processes happen mostly the same as if they were in a neutral environment, acidity doesn’t really prevent this sort of browning. (I’m glad for this, otherwise my Sunday roast would be really sad. I often leave the pork marinading in lemon juice for a day, and it still browns just fine.)
No, it is based on a joking discussion we had on reddit ages ago. Someone joked about a similar gargantuan turkey that would need ages to thaw, and we started calculating how big it must have been in real life. It also had way more than “just” 100 pounds, and would have been around three meters tall according to our back-of-the-envelope math, IIRC.
Oddly enough, they are kind of bland with honey. 😶. Great with butter, though. Still trying to think of something else to try with them, but unfortunately brain is blank. Family won’t help me clean, and am in quite a bit of pain, and being one of the major holiday cooks, I’m kind of stressing a bit, heh. Got so much to clean…I’ll try to think of something to eat with these…I hope, heh.
They’d probably be very good in savory applications. My first thought would be to use them like chapati and scoop up curry with them. Or you could use them like mini wraps.
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