A Juicy Bit Of Bird

What makes a turkey dinner memorable?. Not the gravy or the crispy skin(although that does help). It's not the bird's weight or how many it could feed. It's the meat. A good juicy slice of turkey is crucial to a perfect Thanksgiving dinner.The whole meal will be ruined if the meat has the texture of parchment. There are ways to combat this and have the best bird ever.

Turkey dries out because of overcooking. Mostly it's the white meat that loses moisture, namely the breasts.This part cooks almost too quickly while it takes the darker meat much longer. According to some cynics , this always happens and there's no way to have a perfectly cooked, juicy turkey. That's where they 're wrong. One of the best hints is to smear butter under the breast skin before cooking. It'll not only impart a yummy, buttery flavor but keep the meat moist for hours. Another way is brining it , or soaking it into a salt water bath overnight.A third method is tenting with aluminum foil for most of the roasting process. Take the foil off about three quarters of an hour before serving.

Suppose the worst happens? You can salvage the dried out meat. First slice it off the bones and then place the slices in a casserole dish. Add the drippings along with a can of chicken broth. Now cover the dish with tin foil and cook for five minutes at the same temp you used for cooking the entire bird. You'll have moist , juicy slices ready for your company.Another quick fix is a good dousing of gravy to combat the chewiness and toughness.

You can serve a juicy bird that's tasty and moist. It's in the manner of prepping that ensures a delicious turkey with tender meat. Choose what works for you and then go with it. You're bound to have a turkey that's juicy through and through.

Crust Time

Baking a good pie crust is crucial to a successful holiday pie. The problem is that sometimes it doesn't work out and you wind up with a bad pie. How to avert this dilemma? Follow the recipe to the letter and you'll have a crust to be proud of.

The basic pie crust consists of flour, butter, a pinch of sugar, salt and cold water. You can sub in Crisco or a half and half for butter . The result is actually a more flakier and tender crust. What kind of flour to use? An all purpose kind is your best bet. Don't try Bisquick (unless it's one of their recipes taken from the Bisquick box or website). You can mix everything up in your food processor with the setting on pulse or do it old school. This requires using two knives and crisscrossing the flour and butter until it resembles peas. Gradually add ice water and then make a ball. Chill in the fridge for up til one hour. Raw pie dough can be left in the fridge for up to two days only.

The second most favorite crust is graham cracker. This is the best for a cold pie filling, such as pudding or ice cream . It just requires finely ground graham cracker crumbs mixed with sugar and melted margarine or butter. You can add cinnamon for added flavor. You can also sub in cinnamon graham crackers instead. For chocolate pudding or ice cream pies, use the chocolate flavored ones or better yet thin chocolate snaps. Reserve the crumbs for dusting on top of the pie too.

A perfect pie crust means a perfect pie. Even though it's simple to make, there still can be a few mistakes.Just be diligent and careful and you'll have a successful and great dessert!

Turkey Day Check List

These next few days are going to be crucial shopping days for any home chef. You have to be prepared for not only Thursday's Thanksgiving feast but also for whatever disaster (and there will be some) that coes your way. How to handle all of this? Organize! It helps to have plans along with fall back solutions that will see you through the day.

The first step is to write an extensive list of what you'll need. Always include the basics such as turkey , potatoes, both Idaho and sweet, , bread for stuffing, vegetables and the makings of dessert. From there add the secondary foodstuffs, such as frozen rolls, seasonings , non alcoholic drinks and after dinner mints or nuts. Make sure your list also has foil roasting pans and disposable containers for leftovers and extras on it . Keep in mind your guests 'dietary restrictions and also what kids may like as well (such as chicken nuggets for fussy eaters and chocolate turkeys and cookies for dessert).

Once you have everything home, it's time to get out the recipes. Hopefully you've tried out the new ones at least once. If you haven't you have three days to do so. Also make sure you have all the necessary spices and other ingredients like flour and nuts for baking. Doing a trial run on your electric carving knife and meat slicer won't go amiss either. Check coffee urns too,not that they go on the fritz in the middle of dessert . Now is also a good time to air table linens or buy new ones if the old ones are ratty or torn.

Make sure your Thanksgiving runs smoothly without any glitches or mistakes. Be prepared when you shop and when you cook. It makes for a calm, stress free and enjoyable holiday cooking and dining experience.

The Joy Of Japanese

There's nothing quite like Japanese food. It's a fun treat of textures melding with flavors and colors to create a different meal. The Japanese know how to blend simple ingredients to create just heavenly dishes. It's amazing how a few fried veggies can be turned into perfection.

After a long , dry spell I finally had the cuisine today! For me it's a welcome change from the usual Chinese and Italian lunches that I'm used to . What was even more fun is that it arrived in a bento box. The new local restaurant, Yama has brought authentic Japanese dishes and even dessert to my area. They have everything from the light but satisfying miso soup to teriyaki and tempura . What is even neat is that there is sushi included too. Their sushi bar has as much variety as larger Japanese restaurants, and their sushi chef can create both new and traditional rolls.

It was an absolute thrill to enjoy a crunchy tempura in a warmed soy teriyaki sauce . The light coating of panko breadcrumbs added instead of detracted as fried coatings often do. Another neat addition is adding broccoli to the mix which is delicious in tempura form.I also loved the fact that Yama gave veggie sushi rolls with the lunch. Again this was an added treat. It was chock full of carrots, avocado and cucumber. There was also a small salad with a special tomato dressing too.

Japanese food is always a fun treat. This local restaurant is a new favorite and I'm sure to be back soon. I'm looking forward to having their teriyaki and hibachi grilled dinners.

Yama is located on Main Street , Lodi New Jersey , 12 miles west of midtown Manhattan. Google or Bing for directions

Arizona's Food Controversy

Most states have some kind of state food. Ohio has barbecued pork. Massachusetts has - what else - Boston cream pie. Maine has blue crabs while Indiana has Indiana sweet cream pie. Now Arizona is getting into the mix by electing a food dear to its' natives hearts. The chimichanga. With it ,though, comes a controversy.

This was the subject of an article by Marc Lacey in yesterday's main section of the New York Times (not the Dining as you would suspect or think). It seems the tasty dish is the center of a huge fight over who created it. Carlotta Flores is claiming her great aunt Monica Flin first made it when the woman accidentally nudged a burrito into hot oil and let it fry. Others such as Sharon Johnson claims her dad, Woody, created the tasty dish back in 1946 . There there is the theory that the dish was originally another spin on a North Mexican dish chivechangas. The dish isn't found on authentic Mexican restaurants. It's sort of a hybrid food, kind of like th e Chinese American General Tso's chicken and Italian American garlic knots.

Chimichangas a re a part of Arizona culture however, like its' state tie , the bolo or its' state flower, the saguaro lily, along with its' official firearm, the Colt Revolver. Chimichangas are big in Mexican restaurants here in he States. It's a staple at Taco Bell However recently the dish, more or less a big fried burrito, has gone upscale. One restaurant El Charro in Phoenix is using lobster as a filling and it also offers fruit ones for dessert. Most just feature either beef , pork or chicken and few places do have a seafood one as well.

The controversy should be settled soon. Arizonans are eager to make this delicious dish their state one. It reflects their inventiveness along with its' rich Mexican culture as well.

Turkey Day SOS

Next week is Thanksgiving and with it comes all sorts of problems. The bird got over roasted. The relatives got over toasted. The sides are boring. Or worse - under cooked. Not to worry .There solutions to all of these, thanks to today's New York Times Dining section.

This section has thankfully turned into any home chef's guide for the perfect Thanksgiving. Its' writers not only offer advice but also recipes . There is everything from ideas on making interesting sides to dealing with alcoholic family members. There are even some unusual questions such as can an entire Thanksgiving dinner be cooked on a stove top. (Yes, it can). Another one is how can chocolate be incorporated into the scene? (By painting a pecan pie crust with melted chocolate or whipping up a batch of homemade brownies instead of fruit pies.)

What I like about this issue is that it imagines every situation possible. After all Thanksgiving is the time when all things that go wrong do. This is te perfect answer to any T-Day SOS. Another plus is that Dining's section team of seasoned writers supply the answers. Everyone from Florence Fabricant to Eric Asimov to Jlia Moskin to Jeff Gordonier. I also like the fact it has alternative recipes too that can be made all year round. The recipes for the Thanksgiving sides can be used even on Christmas and Easter or just for a regular Sunday dinner.

Save today's Dining section for next week's serious round of cooking. It should be right at any chef' fingertips. It's the lifesaver to have to insure a perfect feast!

Bath Time :Washing Veggies and Fruits

We've all been told early on to wash our produce as soon as we get it home. We're also told that keeping it damp and dewy is the best way to preserve it. There seems to be a debate about that.Is it OK to mist greens ?Or is it potentially dangerous? And what about the practice of constantly washing fruits and veggies? Don't the stores do that for us?

I ran across this reader question in today's Science section of The New York Times. The person writing in wondered if greengrocers were doing more harm than good in misting their produce. The answer was no. Misting is the best thing for any cut plant. Their roots usually carry water to them, bringing hydration to leaves and stems. Picked green s no longer have this vital system, so no, it is a good otherwise they will wilt and die. Contamination can occur rapidly too and that means bringing home spoiled greens.Once home ,greens should also be submerged in cold tap water for five to fifteen minutes. Afterwards they should be blotted dry with a paper towel,and then placed into plastic bags.

This also brought me to another thought. Are we just being overprotective when we wash fruits and veggies before eating?Or are we just being too over cautious? The answer is a resounding no! Bacteria can lurk anywhere on a plants mostly in leaves but sometimes can linger on the skins. Any one of these diseases. E coli,listeria( the beginnings of meningitis) and salmonella can be found. Remember when the salmonella outbreak in spinach occurred a few years ago? Then there was something similar that happened in a Wendy's in central New Jersey. Both were the result of inadequate washing. So wash. You can use just regular tap water although there are vinegar based sprays you can also use for more cleanliness.

Misting and washing are good for your produce. They not only keep them fresh but help protect you from some nasty bugs. Don't be afraid to give your fruits and veggies a bath. There's nothing wrong with a good dousing!