What do people cook for thanksgiving dinner?
Hey girl- Well the holidays are special no matter what you serve and coming from another country it's just fine to give the holiday your own "flavor" so to speak. Traditions are special at the holidays as is eating foods that remind your family of good times together, so don't worry if the meal's not the traditional american Thanksgiving meal. Anyway, here's a list of our Thanksgiving meal and BOY are we FULL afterwords. Turkey Mashed Potatoes Gravy Stuffing (dressing) Green Bean casserole (Green beans with cream off Mushroom soup.and crunchy fried onions.The recipe is on the onions) Dinner Rolls with butter Yams or Sweet Potatoes (with marshmallows melted on them) Corn Jello Salad Cranberries (yuck) Pumpkin Pie Fruit Pie- like apple, cherry, peach Sparkling cider to drink Wow am I getting hungry! here's another fun thing to do while you have family together: Draw a silly turkey face on a paper plate and staple colorful strips of paper to it. On each paper put a different direction. For instance one will say: Tell what you are the most thankful for this year. Another will say: Have everyone gobble like a Turkey and you pick the best one. A third might say: Hum your favorite Christmas song until someone guesses the name. And a fourth: Can you say this 3 times fast "Tom thought the turkey tickled tiny Tim's toes" We usually have enough different ones of these so everyone at the table can pick a "feather" off our paper Turkey twice. Have a blessed Thanksgiving holiday!
There may be a false assumption here. As long as your element is able to keep the air temperature in the oven as a constant value, the transfer of heat to the cooking items will be constant, so the cooking time is the same.However, if you load the oven to such a degree that the natural convection of hot air in the oven is impeded, then the cooking items make a pocket of less hot air around them as they draw the heat into themselves. So if you put two creme brulees in the oven, you won't notice any change, but two roast pans will block convection. Just putting in a baking sheet under your food can slow cooking because it impedes airflow.This is why a force air "convection oven" will mitigate this problem. The air is now moved around manually, instead of letting passive airflow from doing the job.The amount of mass that you put in the oven is not going to be much of a factor, since multiple masses are still using surface area as the heat transfer mechanism. As long as the heating element is up to the job of keeping the air temperature up, the additional "heat sink" of added mass won't be a factor. (Once you reach the point that the element has to be on constantly to raise the temperature, this will become a factor, but that's a lot of mass!)
I have compiled top 10 best useful kitchen tips and tricks to make life easier:To preserve lemon juice:When you have excess lemons, freeze lemon juice in ice cube trays and use it whenever needed in your recipes. It stays for 15-20 days.To get fluffy rice:To get fluffy and white rice, add a tbsp of fresh lemon juice when cooking rice.To make tasty Filter Coffee:To make a tasty filter coffee, add a little sugar to the coffee filter before adding coffee powder, then add boiling water to it.For making crispy bhindi fry:For making crispy bhindi fry, add a spoon of lemon while frying. It will prevent stickiness.While chopping Onion:To prevent tears while cutting onions, cut both the ends, peel it and then wash under cold water.To make paneer softer:Before adding in to the gravy, dip it in warm salt water.To keep the ginger garlic paste for longer hours:To preserve the ginger garlic paste for longer hours, add a spoon of hot cooking oil in the mixture, mix it well and then keep it in refrigerator.To make tasty dal:To make the dal more flavorful, roast the lentils before cooking them.To keep the leafy vegetable fresh for long:To keep leafy vegetable fresh for 5 - 7 days, chop them and store it in plastic container in refrigerator.To keep green chilly fresh:To keep the green chillies fresh for long, remove their stem and then store.Hope these tips will help you in cooking.For more such cooking tips and suggestion, you can join the Cooking, Food, Recipes and More community on SHEROES ( Women Only Community).Its a community driven for food lovers to discover the incredible variety of food made in Indian homes today. From the most basic recipes to undiscovered regional and world cuisines, the motto is to give food creators, curators and communicators everywhere a platform to share their stories and recipes, get resources on food related professions.
In today’s busy life, some planning helps to make cooking easy. I will share my three favorite hacks.My most favorite cooking hack is a homemade Onion tomato curry masala. This masala is a base preparation for many North Indian curries such as a variety of paneer dishes, beans, chole, kofte, etc. I make it in bulk and freeze it in small quantities. It makes cooking really easy.When I need a quick curry, I just have to add the masala. For example, I can soak and boil any beans and add the masala. Beans-in-curry is ready (pic below).My second favorite hack stems from my family’s love of homemade Italian food. I grow a lot of tomatoes and Italian herbs in our kitchen garden. In summers, when tomatoes are growing in abundance, I make Marinara sauce and freeze it in small containers. I also make some Pesto sauce and freeze it. These come in handy when we crave for an Italian meal.My third favorite hack is related to snacking. I make some Tamarind chutney and keep it in the refrigerator.This chutney helps in making some quick street foods such as bhelpuri , Ragda patties, or papri chaat - even for dinner on weekdays when we want some change (pic below).These are few homemade sauces which help to make my cooking much faster.Photo source[1].Footnotes[1] Indian Vegetarian Recipes | Chezshuchi| Healthy Cooking
Can I bake other foods in the same oven while my turkey is cooking?
Yes, you can, if your oven is big enough. Pull out all the pans you'll be using and do a trial run with them in a cold oven to make sure they fit. If they don't, make the rolls ad peach cobbler ahead of time. The turkey usually needs to rest before you carve it, so you can pop the rolls back in for a few minutes to warm them up. I assume you'll be serving the cobbler as dessert, so you can to the same thing...leave the oven on during dinner and then stick the cobbler back in the oven before you start clearing the table so it has time to warm up before everyone's ready for dessert. Even if you are just doing the potatoes and turkey at the same time, check the temperatures to make sure the are the same. If they're not, you need to adjust the length of time you cook them. For example, if the turkey is cooking at 325 and the recipe for the potatoes, says to cook at 400, you'll probably want to add a good 20-30 minutes to to the total cooking time for the potatoes. Also, remember that the more things you have in the oven, the less efficient your oven becomes. Even if the turkey and potatoes call for the same temperature, the oven will be cooler with 2 items pulling the heat than if it were just the one. Make sure you accommodate for that time as well. My final suggestion is to buy or borrow a toaster oven. I bought one the first time I hosted Thanksgiving and it was a life saver. Because it's so much smaller than a regular oven it cooks faster. I baked the green bean casserole in that and just the turkey in the oven. My husband cooked the ham on the grill and I did everything else on the stove top.
Can you give me instructions on how to cook a roast?
Buy a good tenderizer for the meat let it sit over night in the tenderizer. Technicallly you cook for every lb 15 minutes at 350, I say heck with that I cook it at 300 for at least 30 to 35 minutes a lbs. cover with foil. Do not take off foil till you fork it and it falls apart. Then take off foil to brown it. Turn up heat to 450 for last 20 to 30 minutes to brown without the foil. I add potatoes small 2- a cut up carrot small cut up onion, small amt of celery cut up. I add veggie when I put in oven not later, you don't have to because you are cooking so low. make sure water is covering roast when you put in oven, drain juice when you go to brown it. You can make a gravy with the juice. or add some of the juice back to the dish after brown. Sound crazy but trust me add 2teaspoons of white vinegar to the water when you stick in the oven. salt after the roast is done because of salf in tenderizer. To make gravy which you can just put back on top of the roast if you like. Take about 2tlb of butter in a big frying pan. with about 1/4 c flour mix till it becomes a paste, then add pepper and the juice from the roast slowly. Wisk as it thickens keep at high heat wisk constantly zero lumps you can use beef boulion for salt and extra flavor but taste as it thickens not to over salt only add enough juice to get the gravy to how you like it (rememeber gravy thickens as it cools. put roast in caserole dish cover with gravy and yum yum. I grew up with southern cooks and roast should fall off the fork..oh yeah.
Gas Ovens vs. Electric Ovens, Differences in cooking time?
None. 350 degrees is 350 degrees. The issue is "can you be sure what the temperature inside the oven is?" Some older (and dirty) ovens are notorious for hot and cold spots, uneven heating, etc. A good inside-the-oven thermometer will give you the real story for $10-20. Cheap insurance, that. For uneven heating, a pizza stone or some quarry tiles in the bottom of gas ovens is a great thing. Cover with a teflon sheet to catch drips, and you can make breads, nachos, pizza on them, and the turkey above will be uniform and gorgeous! One tip: avoid warming or 'holding' crispy items in a gas oven. The water vapor that comes from the burning gas will make them soggy rather quickly.
Do you cook the turkey and a ham in the oven at the same time?
This business of the ham augmenting the over-large turkey keeps coming up this year. I would NOT try to do a turkey and ham at the same time, as one 'robs' the other of heat, lengthening both cooking times for an incalculable time. Do the ham the day before. Ham is 1/3 water, and all you're really trying to do is dry it out a bit before serving. Bake your ham in a 250 F oven for 8 min/lb for most 'precooked' hams. Slice the ham, and put it into a zip-lock or other plastic bag for the next day. On Thanksgiving Day, roast the bird at 320 F for 20 min/lb or until the pop-up timer ... pops up. That way your guests will experience that wonderful aroma. Shortly before carving the bird, heat the sliced ham in the microwave. Use the medium or low setting on the microwave. Serve both meats at the same time. Remember: If the gravy's hot, and the cranberries are cold, then everyone will love your meal.
"Toaster Oven" is pretty broad. You could mean:OR:So, Ill give you what I would do with either. Cooking a chicken breast is one of the most difficult things to do with the bird at all. There is a fine but distinguishable line between dry and raw. Ideally any piece of meat would be cooked in two stages. First, a hot sear would 'seal' juices in and give the meat a nice flavorful crust. Then the heat would drop slowly to finish off cooking. The volatile Chicken Breast is no different. If I was in either the top of the line, or the 1982 Kelvinator. First, set the temperature for 450 to 500 degrees. Season liberally with salt and pepper(and whatever seasoning you like). Stick em in the oven on a foil lined baking sheet for about 5 minutes. Because its on the counter with a huge window in the front you can keep an eye on it. As soon as it starts to get golden brown, take it out of the oven and evaluate how done it is. Because pieces of meat can be drastically different, you need to evaluate that for yourself. Either by an instant read thermometer or a 'touch' method, distinguish if its done, or needs for time. If it needs more time, put it back in the oven, but at a much lower temperature, 300 degrees for about 10 minutes. You can again keep an eye on it, and take it out to reevaluate when needed. Whenever the meat is done, it should be given an opportunity to rest on a wooden cutting board for 5 minutes before slicing.