Re: [CnD] cooking eggs
These are also called "Eggs in a Window" or "Eggies in a Basket". (The latter is British, with their penchant for diminutizing everything) -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 9:50 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] cooking eggs I agree with Brenda: I always maintained that if someone were that picky about their eggs like what I heard at our work cafeteria, "over easy", "don't break the yoke", that my husband could Do his own! I'm perhaps on another end of the scale, I don't like any runny or soft cooked eggs. It's a texture thing. The closest I come to any flipping is when I do a bull's-eye, where you put a piece of bread with a hole in it in a buttered pan, with the bread buttered also, with a hole in the middle that you crack the egg into, and after a bit flip. I put a little water in the pan for fried eggs, and keep the lid on while cooking. You don't have to flip them, since the steam under the lid is doing the work. > On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark > wrote: > > First of all there's no sin in breaking a yoke; some people even like their > eggs that way. There is nothing that requires you to flip an egg. Just put > a lid on the pan. > > If you insist on flipping, well, it's done very carefully and preferably when > you are more awake than I am when I'm making an early breakfast. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark >> wrote: >> >> >> I am slowly but hoping to be getting into the kitchen more and more. When >> cooking eggs how do you flip htem? I know with a flipper right? I did that >> and broke hte yolks amd my sighted wife stepped in any suggestion here? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
If you want the sunny side crispy and buttery, you have to flip them. Abby -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 7:50 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] cooking eggs I agree with Brenda: I always maintained that if someone were that picky about their eggs like what I heard at our work cafeteria, "over easy", "don't break the yoke", that my husband could Do his own! I'm perhaps on another end of the scale, I don't like any runny or soft cooked eggs. It's a texture thing. The closest I come to any flipping is when I do a bull's-eye, where you put a piece of bread with a hole in it in a buttered pan, with the bread buttered also, with a hole in the middle that you crack the egg into, and after a bit flip. I put a little water in the pan for fried eggs, and keep the lid on while cooking. You don't have to flip them, since the steam under the lid is doing the work. > On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark > wrote: > > First of all there's no sin in breaking a yoke; some people even like their > eggs that way. There is nothing that requires you to flip an egg. Just put > a lid on the pan. > > If you insist on flipping, well, it's done very carefully and preferably when > you are more awake than I am when I'm making an early breakfast. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark >> wrote: >> >> >> I am slowly but hoping to be getting into the kitchen more and more. When >> cooking eggs how do you flip htem? I know with a flipper right? I did that >> and broke hte yolks amd my sighted wife stepped in any suggestion here? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
I agree with Brenda: I always maintained that if someone were that picky about their eggs like what I heard at our work cafeteria, "over easy", "don't break the yoke", that my husband could Do his own! I'm perhaps on another end of the scale, I don't like any runny or soft cooked eggs. It's a texture thing. The closest I come to any flipping is when I do a bull's-eye, where you put a piece of bread with a hole in it in a buttered pan, with the bread buttered also, with a hole in the middle that you crack the egg into, and after a bit flip. I put a little water in the pan for fried eggs, and keep the lid on while cooking. You don't have to flip them, since the steam under the lid is doing the work. > On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark > wrote: > > First of all there's no sin in breaking a yoke; some people even like their > eggs that way. There is nothing that requires you to flip an egg. Just put > a lid on the pan. > > If you insist on flipping, well, it's done very carefully and preferably when > you are more awake than I am when I'm making an early breakfast. > > Brenda Mueller > > > Sent from my iPhone > >> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark >> wrote: >> >> >> I am slowly but hoping to be getting into the kitchen more and more. When >> cooking eggs how do you flip htem? I know with a flipper right? I did that >> and broke hte yolks amd my sighted wife stepped in any suggestion here? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
Thanks. Portia -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:33 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cooking eggs I bought mine at Bed Bath & beyond they even sell them at Walmart, especially now for the holidays, they should be out more than usual. Basically try to find them in any store or market where they sell kitchen appliances. sugar If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar Please support my Journey to a second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:29 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Hi there. Where can you find the rings you are speaking of? I have not cooked eggs for that reason that I can never keep them together. Portia -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
I bought mine at Bed Bath & beyond they even sell them at Walmart, especially now for the holidays, they should be out more than usual. Basically try to find them in any store or market where they sell kitchen appliances. sugar If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar Please support my Journey to a second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:29 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Hi there. Where can you find the rings you are speaking of? I have not cooked eggs for that reason that I can never keep them together. Portia -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe help
There are recipes that call for browning raw rice, but you add water when it is browned. If I were making your recipe I'd cook the rice first. Abby -Original Message- From: Blaine Deutscher via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 11:42 AM To: [cookinginthedark@acbradio.org] Cc: Blaine Deutscher Subject: [CnD] Recipe help Good morning. I have a recipe for Chicken mushroom Risotto. It says spray a 10 inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until its well browned, (stirring often) Remove the chicken and set aside. Reduce the heat to medium. Add the onion carrot and rice. Cook and stir until the rice is browned. What I want to know is it doesn’t ask for liquid. Won’t the rice burn? It does add the cook this and want to make it this week as I have the ingredients. I was wondering why you don’t add the liquid to not burn it Your help is greatly appreciatedThanks in advance. Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
Hi there. Where can you find the rings you are speaking of? I have not cooked eggs for that reason that I can never keep them together. Portia -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
I eat them anyway. When you slide the flipper under the eggs, balance the yoke in the middle before you flip. Then you master the wrist motion. -Original Message- From: steve via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 12:21 PM To: cookinginthedark@acbradio.org Cc: steve Subject: [CnD] cooking eggs I am slowly but hoping to be getting into the kitchen more and more. When cooking eggs how do you flip htem? I know with a flipper right? I did that and broke hte yolks amd my sighted wife stepped in any suggestion here? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking eggs
First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cooking eggs
I am slowly but hoping to be getting into the kitchen more and more. When cooking eggs how do you flip htem? I know with a flipper right? I did that and broke hte yolks amd my sighted wife stepped in any suggestion here? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] breakfast in a muffin
This looks amazing. I’m going to have to make this one day. Thanks for sending > On Oct 16, 2017, at 11:34 AM, Mike and jean via Cookinginthedark > wrote: > > Breakfast in a Muffin > > APPLE TURNOVER MURDER > > > > Preheat oven to 400 degrees, rack in middle position. > > > > 2 c. unsifted all-purpose flour > > 1 heaping tbsp. white sugar > > 1/2 tsp. salt > > 2-1/2 tsp. baking powder > > 3 large eggs > > 1 c. whole milk or light cream (I used milk.) > > 1/2 c. melted butter (1 stick) > > 12 strips bacon, fully cooked > > 12 small or medium eggs > > 1/2 c. shredded Cheddar, Swiss, or Jack cheese (I used sharp Cheddar.) > > > > Hannah's First Note: > > First, decide whether you're making 12 regular or 6 jumbo muffins. > > Choose pan accordingly. > > > > In large bowl, combine flour, sugar, salt, and baking powder. > > Stir with fork until evenly combined. > > Whip 3 large eggs in medium-sized bowl with wire whisk. > > Add milk and whisk in. > > Add melted butter; mix well. > > Make a well in bowl with flour mixture. > > Dump liquid mixture into well; mix with spoon until all is moistened. > > Batter should be lumpy; don't stir it smooth. > > > > Michelle's Note: > > If you mix the cheese into the batter, the muffins don't look as nice, but > taste just as good. > > > > Grease or spray with Pam or equivalent 12- or 6-cup muffin pan. > > Give batter a final stir. > > Put a spoonful of batter in each cup, enough to cover bottom. > > Form each strip of bacon into a circle to fit into a muffin cup. > > Press a strip into batter in each cup like small circular fence, > > 2 strips for jumbo muffins. > > For each muffin cup, crack and separate a medium egg, 2 for jumbo. > > Put all 12 whites in a bowl and save for other use. > > Slide a yolk, 2 for jumbo, into each bacon corral. > > (If yolks break, will not affect taste.) Divide remaining batter among > partially-filled muffin cups; just spoon in on top. > > The muffins don't rise much, so cups can be filled almost all the way. > > Sprinkle grated cheese on top. > > Place muffin tin on a drip pan just in case, and put in oven. > > Bake for 25 minutes, regular muffins at 400 degrees, jumbo at 375 degrees. > > Makes 12 regular or 6 jumbo muffins. > > Very pretty when sliced in half. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe help
Good morning. I have a recipe for Chicken mushroom Risotto. It says spray a 10 inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until its well browned, (stirring often) Remove the chicken and set aside. Reduce the heat to medium. Add the onion carrot and rice. Cook and stir until the rice is browned. What I want to know is it doesn’t ask for liquid. Won’t the rice burn? It does add the cook this and want to make it this week as I have the ingredients. I was wondering why you don’t add the liquid to not burn it Your help is greatly appreciatedThanks in advance. Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Roasting A Turkey.
Its written in the directions, just read it ove and you will find exactly what it says. From: Deborah Barnes via Cookinginthedark Sent: Thursday, November 16, 2017 11:42 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] Slow Roasting A Turkey. And what is the higher temp? It says: reduce the temp to ... but doesn't say what the temp was in the beginning? I know the actual "roasting", covered in a long-ago Ladies' Home Journal was around 475 or 500 but just wondered. Thanks, Deb B. Thanks -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 9:53 AM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: Re: [CnD] Slow Roasting A Turkey. Yes, you preheat and cook for 15 mins at the higher temp. Then turn the temp down and just let it continue roasting. From: Deborah Barnes via Cookinginthedark Sent: Thursday, November 16, 2017 7:01 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] Slow Roasting A Turkey. This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradioorg] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it -
Re: [CnD] Slow Roasting A Turkey.
450 for 15 minutes preheat oven to 450 Sent from my iPhone > On Nov 16, 2017, at 11:41 AM, Deborah Barnes via Cookinginthedark > wrote: > > And what is the higher temp? It says: reduce the temp to ... but doesn't > say what the temp was in the beginning? I know the actual "roasting", > covered in a long-ago Ladies' Home Journal was around 475 or 500 but just > wondered. > > Thanks, > > Deb B. > > Thanks > > -Original Message- > From: Eileen Scrivani via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, November 16, 2017 9:53 AM > To: cookinginthedark@acbradio.org > Cc: Eileen Scrivani > Subject: Re: [CnD] Slow Roasting A Turkey. > > Yes, you preheat and cook for 15 mins at the higher temp. Then turn the temp > down and just let it continue roasting. > > > > From: Deborah Barnes via Cookinginthedark > Sent: Thursday, November 16, 2017 7:01 AM > To: cookinginthedark@acbradio.org > Cc: Deborah Barnes > Subject: Re: [CnD] Slow Roasting A Turkey. > > This sounds good but at the beginning, it says roast and then it says turn > down and roast on a much lower temp. Wonder what the bird started out > roasting at? > > Thanks, > > Deb B. > > -Original Message- > From: Mike and Jenna via Cookinginthedark > [mailto:cookinginthedark@acbradioorg] > Sent: Wednesday, November 15, 2017 8:05 PM > To: cookinginthedark@acbradio.org > Cc: Mike and Jenna > Subject: Re: [CnD] Slow Roasting A Turkey. > > I want to try this. This looks really good. > > -Original Message- > From: Eileen Scrivani via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, November 15, 2017 5:13 PM > To: cookinginthedark@acbradio.org > Cc: Eileen Scrivani > Subject: [CnD] Slow Roasting A Turkey. > > Hi All, > > I was telling my sister about the Turkey my sister-in-law made last year > which was not only slow roasted, but I think was possibly the most fabulous > Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL > slow-roasted 3 turkey breasts over night and it was not only delicious, but > tender and moist. I’m still undecided if I want to get my free turkey breast > from my local grocery store or not this Thanksgiving, since its just me, butI > still want to try this method of roasting one. My sister found the below on > the internet and I’m posting it for anyone who might be interested. > > Eileen ... > > Extremely Slow-Roasted Turkey Breast > > Deb Lindsey for The Washington Post; tableware from Crate and Barrel > > Nov 20, 2013 > > This preparation rises to the level of foolproof. As cookbook author Andrew > Schloss explains in his newest book, "By setting the oven thermostat at the > same temperature I want the meat to be done, overcooking becomes > theoretically impossible." > > It's best to use a roasting pan that is not much larger than the breast > itself. If you slow-roast the turkey overnight (starting at midnight or 1 > a.m.), it will stay moist and warm enough to serve at a midday or early > afternoon meal. > > Make Ahead: The seasoning rub can be assembled days in advance; cover and > store at room temperature. The turkey breast needs to be seasoned and > air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried > breast needs to sit at room temperature for 30 minutes to 1 hour before > slow-roasting. > > > > > Servings: 8 - 10 > Ingredients > list of 10 items > • 1 tablespoon dried thyme leaves > • 1 tablespoon dried basil leaves > • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram > leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons > coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound > whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive > oil list end > > > Directions > > Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a > small bowl to create a seasoning rub, then rub it all over the turkey breast, > including the underside. Refrigerate the turkey, uncovered, for 12 to 24 > hours. The skin of the turkey breast will tighten and look dry. > > The seasoned, air-dried breast needs to sit at room temperature for 30 > minutes to 1 hour before slow-roasting. > > Meanwhile, cut the onion into about 8 wedges (from top to bottom), then > arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 > degrees. > > > Place the turkey breast (breast meat side up) on the onion in the pan. > Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the > temperature to 175 degrees. Roast for 8 to 9 hours or until the internal > temperature of the breast meat, when taken away from the bone, registers 165 > to 170 degrees. > > > Let the turkey rest at room temperature for 10 minutes bef
Re: [CnD] Slow Roasting A Turkey.
And what is the higher temp? It says: reduce the temp to ... but doesn't say what the temp was in the beginning? I know the actual "roasting", covered in a long-ago Ladies' Home Journal was around 475 or 500 but just wondered. Thanks, Deb B. Thanks -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 9:53 AM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: Re: [CnD] Slow Roasting A Turkey. Yes, you preheat and cook for 15 mins at the higher temp. Then turn the temp down and just let it continue roasting. From: Deborah Barnes via Cookinginthedark Sent: Thursday, November 16, 2017 7:01 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] Slow Roasting A Turkey. This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradioorg] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it Recipe Source Adapted from Andrew Schloss's " Cooking Slow: Recipes for Slowing Down and Cooking More" (Chronicle, 2013). Tested by Bonnie S. Benwick. ___ Cookinginthedark
[CnD] Basil Swiss Steak
Basil Swiss Steak 1 (2 pound) round steak, cut into serving-size pieces 1 onion, sliced 1 (10 3/4 ounce) can tomato soup or 1 (14 1/2 ounce) can stewed tomatoes 1 teaspoon salt 1 teaspoon pepper 1/2 cup water 1 teaspoon dried basil Arrange steak in 3 quart slow cooker. Steak need not be browned first. Lay onion over meat. Mix remaining ingredients in a bowl. Spoon over the meat and onion. Cover; cook on low for 6 to 8 hours. Makes 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon Stuffed Burgers
Bacon Stuffed Burgers 4 bacon strips 1/4 cup chopped onion 1 can (4 ounces) mushroom stems and pieces, drained and finly chopped 1 pound ground beef 1 pound bulk pork sausage 1/2 cup grated Parmesan cheese 1/2 teaspoon pepper 1/4 teaspoon garlic powder 2 tablespoons steak sauce 8 hamburger buns, split and toasted Lettuce leaves, optional Cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. In a large bowl, combine beef, pork, cheese, pepper, garlic powder and steak sauce. Shape into 16 patties. Divide bacon mixture over half of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns with lettuce, if desired. Note: When forming ground beef into patties, lightly form them rather than compacting with force. Gentle shaping will result in more tender burgers. Mama's corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Roasting A Turkey.
Yes, you preheat and cook for 15 mins at the higher temp. Then turn the temp down and just let it continue roasting. From: Deborah Barnes via Cookinginthedark Sent: Thursday, November 16, 2017 7:01 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] Slow Roasting A Turkey. This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it Recipe Source Adapted from Andrew Schloss's " Cooking Slow: Recipes for Slowing Down and Cooking More" (Chronicle, 2013). Tested by Bonnie S. Benwick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list C
Re: [CnD] Slow Roasting A Turkey.
You can easily miss it, but the recipe says to preheat the oven to 450° On Nov 16, 2017, at 7:01 AM, Deborah Barnes via Cookinginthedark wrote: This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it Recipe Source Adapted from Andrew Schloss's " Cooking Slow: Recipes for Slowing Down and Cooking More" (Chronicle, 2013). Tested by Bonnie S. Benwick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] T&T, RITZ CRACKER PINEAPPLE CASSEROLE
Oh, I've had this! It's wonderful! Helpful hint: don't tell anyone what's in it before you serve it; everybody in my house said _h! Then when they ate it, they were like: uhm that's good! mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 11:52 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] T&T, RITZ CRACKER PINEAPPLE CASSEROLE T&T, RITZ CRACKER PINEAPPLE CASSEROLE 1 (20 oz.) can pineapple tidbits, undrained 1 c. sugar 5 tbsp. plain flour 1 c. grated cheese 1 roll crushed Ritz crackers 1 stick melted butter Mix first four ingredients together and put into an 8 x 11 inch casserole dish. Sprinkle top with crushed crackers and melted butter. Bake at 350 degrees for 30-40 minutes. Enjoy. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Roasting A Turkey.
This sounds good but at the beginning, it says roast and then it says turn down and roast on a much lower temp. Wonder what the bird started out roasting at? Thanks, Deb B. -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 8:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Slow Roasting A Turkey. I want to try this. This looks really good. -Original Message- From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 5:13 PM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: [CnD] Slow Roasting A Turkey. Hi All, I was telling my sister about the Turkey my sister-in-law made last year which was not only slow roasted, but I think was possibly the most fabulous Thanksgiving Day Turkey dinner I’ve had in a very long time. My SIL slow-roasted 3 turkey breasts over night and it was not only delicious, but tender and moist. I’m still undecided if I want to get my free turkey breast from my local grocery store or not this Thanksgiving, since its just me, butI still want to try this method of roasting one. My sister found the below on the internet and I’m posting it for anyone who might be interested. Eileen ... Extremely Slow-Roasted Turkey Breast Deb Lindsey for The Washington Post; tableware from Crate and Barrel Nov 20, 2013 This preparation rises to the level of foolproof. As cookbook author Andrew Schloss explains in his newest book, "By setting the oven thermostat at the same temperature I want the meat to be done, overcooking becomes theoretically impossible." It's best to use a roasting pan that is not much larger than the breast itself. If you slow-roast the turkey overnight (starting at midnight or 1 a.m.), it will stay moist and warm enough to serve at a midday or early afternoon meal. Make Ahead: The seasoning rub can be assembled days in advance; cover and store at room temperature. The turkey breast needs to be seasoned and air-dried in the refrigerator for 12 to 24 hours. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Servings: 8 - 10 Ingredients list of 10 items • 1 tablespoon dried thyme leaves • 1 tablespoon dried basil leaves • 1 1/2 teaspoons crushed dried rosemary leaves • 1 teaspoon dried marjoram leaves • 1 teaspoon rubbed sage (crumbled between your fingers) • 2 teaspoons coarse sea salt • 1/2 teaspoon freshly ground black pepper • One 7-to-9-pound whole, skin-on, bone-in turkey breast • 1 large onion • 1 tablespoon olive oil list end Directions Combine the thyme, basil, rosemary, marjoram, sage, salt and pepper in a small bowl to create a seasoning rub, then rub it all over the turkey breast, including the underside. Refrigerate the turkey, uncovered, for 12 to 24 hours. The skin of the turkey breast will tighten and look dry. The seasoned, air-dried breast needs to sit at room temperature for 30 minutes to 1 hour before slow-roasting. Meanwhile, cut the onion into about 8 wedges (from top to bottom), then arrange them to cover the bottom of the roasting pan. Preheat the oven to 450 degrees. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees. Let the turkey rest at room temperature for 10 minutes before carving, or tent it loosely and carve several hours later. Rate it Recipe Source Adapted from Andrew Schloss's " Cooking Slow: Recipes for Slowing Down and Cooking More" (Chronicle, 2013). Tested by Bonnie S. Benwick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
