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T-Day Postmortem: the good, the bad, and the ugly

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Home Cooking 240

T-Day Postmortem: the good, the bad, and the ugly

sasha1 | Nov 26, 2009 09:14 PM

Share your successes, failures, and questions!

Good - whole berry cranberry sauce w/star anise; roasted tomatoes w/toasted parmesan bread crumbs; carrots braised whole in turkey stock & butter; mushroom/leek stuffing; caramel and chocolate bread pudding.

Less good - Diestel turkey. I was so concerned about undercooking, that I overcooked. Probably by about 30 minutes. However, I could tell that it would have been delicious cooked to proper temp. Even a little dried out it was well above your average grocery bird. It had been salt cured ala Russ Parsons. I'm guessing I can "mask" the driest pieces (drumsticks, breast) by putting them in a soup?

Truly sad - Too lazy to make a crust for pumpkin pie, didn't want to buy store bought. I used puff pastry. I rolled it out and because I don't own a pie pan, I used a springform. I thought if I blind baked, it would keep the bottom crispier. But, during baking, the sides shrank, fell, and folded over onto the bottom crust on 1/2 of it. I tucked the pie filling in as best I could, and flapped the flaps over again. But it wasn't pretty. And the crust underneath wasn't crispy. Probably because of my 2nd half witted idea - to keep the top from cracking by using a water bath. I'm sure now it got between the 2 parts of the pan. Doh!

Big question - I thought I'd save time by making gravy last week. I froze it, and when I reheated today stovetop, it ended up with this curd-y texture that I couldn't whisk out, and which hadn't been there originally. I finally used a spatula to pass it all through a sieve. Why did this happen? I'm guessing something chemical/scientific to do with the roux separating from the water content... Is gravy a thing not to be frozen?

Hope everyone enjoyed their holiday and is in a pleasant food coma right now :)

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