A good salad is a great choice any time of the year, but especially as the weather gets warmer. Check out how to do make one the Lazy and Crazy way.
Archive for June, 2009
Hi There – Crazy Cook here. While reading the July issue of Food & Winemagazine over the weekend, a lightbulb went off in my crazy cooking head. There was an extensive article debating the merits of seasoning meat before cooking – like up to 24 hours before cooking – or doing it right before you cook it. Now – after cooking not one, but two whole turkeys as part of our recent video cooking demo, it’s clear to me why that damn turkey was SO GOOD! I prepped the whole bird the night before – putting the herb oil (which included plenty of salt and pepp) under and over the skin and then putting it to bed in the fridge under a cozy blanket of foil about 8 hours before it went into the oven. This was done mostly b/c I didn’t want to jack around with the bird at 5 a.m. – I just wanted to get it in the oven.
When Dr. Cathy Kapica and I sampled said bird, we could not belive how flavorful, moist and tender it was! Now I know! Seasoning the meat 8 hours ahead allowed the flavors to really penetrate the turkey and the salt helped keep it moist (instead of drying it out). So, I “accidentally” created the best turkey I’ve ever had (and judging from the feedback on the left-overs we brought to the office, it was unanimous) by seasoning it 8 hours in advance – I might even go 12 next time. Just thought I’d share the secret to superior seasoning!
P.S. Read the article in Food & Wine for more on seasoning different types and cuts of meat from poultry to pork to beef. http://www.foodandwine.com/articles/the-juicy-secret-to-seasoning-meat