As it gets closer and closer to Thanksgiving, you’d expect to hear discussions about the best topping for a green bean casserole or a debate about whether the potatoes should be mashed by hand or by electric beaters.
In a nod to one of our favorite blogs, Overheard in New York (read at your own risk), we’d like to share with you some snippets recently “Overheard at Fuss & O’Neill” – Thanksgiving edition.
Basting? Are you kidding me? Have you ever taken a shower? The water runs off your skin. It doesn’t get absorbed. Turkey skin is just as water repellent.
I promise you, it’s baking powder. It releases carbon dioxide during the baking process, making your cornbread lighter and more airy.
Aluminum foil? Do you want to starve your guests? You know aluminum deflects heat. This will slow the cooking. Have you forgotten everything we learned in Thermodynamics of Materials?
Well, are you actually cooking it inside the turkey?
Then I’m going to need you to call it “dressing”.
You need a potato with enough starch to create texture, but not too much so it becomes gluey. And depending on the potato, you’re going to want to select the appropriate mashing method. I’ll send you my matrix.
Unsalted butter? I don’t think we can work together anymore.
Yes, the Maillard reaction creates browning, but did you know that it’s actually producing flavors and aromas? I’m thinking about petitioning the Culinary Institute of America to have it known as the “flavor reaction”, not the “browning reaction”.
I’m serious. Look when you get home. The rounded end of the can is on the bottom, not the top. It creates an air bubble vacuum. To activate the vacuum, insert a flat knife between the can and the cranberry sauce. Comes right out. And buy the can with the ridges. Gives you a nice template from which to cut.
For me, it’s really all about the 3.14159265359.