Monthly Archives: December 2010

Seasoned Oil – the Key to Frying

Promoting fried food is bad.  Bad in such a good way.  But even worse are failed attempts that produce limp and pale food.  (For a geekalicious explanation of why it’s hard to fry in a home kitchen check out How to Read a French Fry by Russ Parsons.)  The short answer on why it’s hard to fry at home is that oil repels water, and most foods contain a lot of water.  To break down this barrier the oil should first be seasoned.

Continue reading

1 Comment

Filed under Technique & Dirty Secrets

Turducken!

“Just because you can doesn’t mean you should.”  With this endorsement from a loving spouse I set out to cook a turducken.  My rationale?  “It’s my birthday.  I’ll cook what I want.”

easy to cook, easy to serve

Relegated to the universe of food porn & possessing those unfortunate first four letters, turducken’s much better than its reputation.  First, it’s efficient.  The recipe below is the size of a small turkey but serves 15 people.  It’s also fast.  Cooking time is a little over 3 hours.  And it’s good.

Continue reading

Leave a comment

Filed under Main Courses, Poultry