Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
Dec 5 HOLIDAY ENTERTAINING
  6 "Baking Workshop with Ashley McCord and Mia Pasacedero"
  8 OLIO NUOVO CLASS WITH CHEF CATHY WHIMS
  9 HOLIDAY GIFT GIVING
  12 Argentina Wines and Food Pairings Class !
  13 Reidel Glass and Pinot Noir !
  20 AllClad Demo Day
 
Special Events and Classes
Tip of the Month

Each month we post a new tip for you to use in the kitchen. We appreciate your comments and experiences with them.

This month's tip is: Cooking a Turkey

1. Keep the stuffing on the side.
Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately.

2. To tie or not to tie.
To help ensure that poultry cooks evenly, many professional cooks like to truss their birds, which is just a fancy term for tying them up. While it's not a necessary step in cooking a terrific turkey, it can be fun to show off your culinary skills at home. Simply tuck the wings of the turkey under the body and tie the legs together with kitchen string to create a tight package.

3. Rub the turkey with Olive Oil.
Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with the best quality Olive Oil. For even moister meat, place pats of butter under the skin.

 
         
         
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