I decided to dry brine the turkey this year and i am thinking about how to deal with the breast cooking time. The most popular method either flip the bird or have a breast foil plate to prevent the overcooking the breast meat.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese