Turkey will probably not to blame for making you sleepy after big meals Thursday.
1. Turkey makes you sleepy
If you are falling asleep on the couch after Thanksgiving, do not blame the poor old turkey. While it is true that Turkey contains tryptophan – an amino acid that is a precursor to healing, serotonin welfare – there is not enough tryptophan in turkey to roast you tired. In fact, there are more tryptophan in cheese and chicken breast as it is in Turkey. The real reason you’re asleep? It is likely that the stress of the holidays, the hours spent in the kitchen, wine and spirits – and all the fat and calories you just consumed.
2. Fresh pumpkin is better than canned pumpkin
“Conserve” is not a bad word. Canned tuna and canned tomatoes have a place in the pantry of every chef. The same rule applies to the pumpkin. Canned pumpkin at the grocery store often produces a more reliable and consistent – especially in baking. If you insist on using fresh pumpkin (and, let’s be honest, tell your guests to enjoy the traditional flavors of Thanksgiving) be sure to use sugar pumpkins, the pumpkins you buy for carving at Halloween are watery , mealy and not very good for recipes. But I say live canned pumpkin – at least one day a year.
3. The biggest turkey, the best
When I was a kid, my mother took me to the supermarket a week before Thanksgiving and let me choose the turkey. I went for one with the biggest breasts. Laugh? Here’s the thing, those who have large breasts do not have much flavor. According to Rick Rodgers, cooking teacher and author of Thanksgiving 101, you must compare the size of the chest to the size of the rest of the bird. “Broad-breasted turkeys are new races that were created to produce a greater quantity of meat taste better -. No More the ratio of breast meat chicken whole, turkey is the most original and the oldest – will be shaped his taste, he said. My advice, go with a fresh turkey or heritage turkey crossing.
4. The stuffing is the same as dressing
Dressing and stuffing are similar, but not the same thing. The difference lies in how they are prepared. The joke is, of course, stuffed inside the bird, while dressing is usually cooked in a baking dish. I always preferred to dress as it has more surface area exposed to the oven, which means you get more crisp, crunchy bits. The filling is wet and soggy, in my opinion. But there is another reason you should stop stuffing your bird. Plus my friend Alton Brown for an explanation. “Many things could go there (the cavity of the bird) … in fact, one thing must not: .. Stuffing stuffing is evil farce adds mass, it slows down the cooking is bad because that the more. bird cooks the drier it will be. And since the cavity is an ideal haven for the bacteria salmonella, you must be absolutely certain that the cavity is heated to 165 ° F, which means to cook least part of the bird. … is wrong, “he said. Uh, looks like the joke is not a good idea.
5. Pop-up thermometers in plastic work
It is easy (and I’ll be quick): Pop-up thermometers are not reliable. Not only do they pierce the skin and leave tasty juices escape, but they can also malfunction, leaving you with an under-or overcooked bird. Moreover, most are made to appear at 180 ° F – so your bird is toast. Use a probe thermometer instead.