I always steam for 5-6 minutes then submerge in ice bath. Then drain, pat dry and saute in fresh garlic and red pepper flakes. I need to make about 3 pounds for Thanksgiving dinner so can I steam and refrig the day before or at least the morning before I plan to sauté? Or will they get too limp\soggy?
Bone in turkey breast (fresh):
We have done a full breast in the oven before and I usually do a couple split breasts on cedar planks out on the grill with a maple butter. This year it is hard to find a full breast that does not cost $5-6 per pound (Shelton\Diestel). I can get fresh at the local grocery store but they are only split breasts. This is fine for the grill but will this be ok for the oven? I have brined before and do not see the advantage so I do not plan to brine this time.
Hate using a hand masher for 5-6 pounds of potatos as I can never get right consistency and electric mixer usually makes a mess. We all know over mashing produces “gluey” potatos. So I bought a ricer at Sur La Tab last weekend thinking this will make perfect mashed potatos and my life easier. I plan to peel, cut in half and boil until fork tender. Then rice and add warm half\half, butter, kosher salt and fresh cracked pepper. Sound good?
Any help is appreciated...
Happy Thanksgiving! Gobble… gobble…
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