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Friday, May 28, 2010
Tuesday, December 23, 2008
The Electric Knife, and I
When it comes to carving turkey, the best thing for the noobie to do is track down an episode of Good Eats' Romancing The Bird, featuring Alton Brown. This will cover all you need to know about preparing and presenting your bird, and you can refine your technique from there.
Note: I usually remove part of the wings prior to cooking, prior to brining even, and use them, along with the giblets and neck, to make stock.
Personally, while I do use the electric knife, I approach things a little differently. First of all, the bird never makes it to the table. Big birds are best carved in the kitchen, then a beautiful platter of meat can be presented on the buffet or dining table. Also, instead of slicing slabs directly from the bird, I prefer to remove all of the breast meat from one side of the keel bone, as demonstrated later in Romancing The Bird. Only then do I use the electric knife, to carve this hunk of beauty. The resulting slices can be laid out so beautifully that my sister even asked if I'd used a filleted bird!
As for the remaining hunk of white meat (from the other side of the turkey)... If you can spare it, vacuum package it using a Foodsaver and throw it in the freezer ASAP. A month later you can thaw it in the refrigerator for a day and enjoy fresh-roasted turkey and it'll feel, and taste, like Thanksgiving again.
Just don't leave it sitting on the counter with cats around, while you enjoy a triptophan-induced nap! Seriously!
Note: I usually remove part of the wings prior to cooking, prior to brining even, and use them, along with the giblets and neck, to make stock.
Personally, while I do use the electric knife, I approach things a little differently. First of all, the bird never makes it to the table. Big birds are best carved in the kitchen, then a beautiful platter of meat can be presented on the buffet or dining table. Also, instead of slicing slabs directly from the bird, I prefer to remove all of the breast meat from one side of the keel bone, as demonstrated later in Romancing The Bird. Only then do I use the electric knife, to carve this hunk of beauty. The resulting slices can be laid out so beautifully that my sister even asked if I'd used a filleted bird!
As for the remaining hunk of white meat (from the other side of the turkey)... If you can spare it, vacuum package it using a Foodsaver and throw it in the freezer ASAP. A month later you can thaw it in the refrigerator for a day and enjoy fresh-roasted turkey and it'll feel, and taste, like Thanksgiving again.
Just don't leave it sitting on the counter with cats around, while you enjoy a triptophan-induced nap! Seriously!
Thursday, February 8, 2007
Wednesday, February 7, 2007
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