Banish Bone-Dry Birds This
Thanksgiving:
Deep Fry Your
Turkey Instead |
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NEW YORK, Oct. 28, 2003: How many
times have you sliced into a tasteless, bone-dry
turkey on Thanksgiving wishing your fowl had not run
afoul in the oven? This year, try frying your bird
instead.
"Frying is one of the best ways to get a
moist, delicious turkey in a really short period of time. The
skin will be crispy, the meat will be juicy, and -- depending
on how you marinate it-spicy," says David Lauterbach of
BriansBelly.com, a web site that extols the joys of food and
the men who eat and cook those dishes.
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"Deep frying a turkey is not difficult, but like all good
cooking endeavors it requires some hardware, preparation and
care to do it right," says Lauterbach.
If you're just getting started, look to
purchase a turkey fry kit that includes all the essentials: a
large pot, burner, turkey stand, lift hook, fry thermometer,
marinade injector and basket. The fry basket will turn that
one-hit kit into a multi-tasking fryer you can use anytime.
Pick an outdoor location away from buildings to set up your
fry station; never do this indoors.
Turkey frying originated in New Orleans, so most chefs
season the skin with a dry Cajun spice rub after injecting a
garlic and butter marinade. The injection method shortens the
amount of time needed to season the bird, and the process of
applying dry rub -- aside from seasoning the skin--helps the
marinade mingle with the meat.
A 15-pound turkey is about the maximum size
bird you want to cook like this. Aside from being unwieldy,
larger birds need more oil; and as fry time goes over an hour
the skin could be overcooked. The average fry session requires
about five gallons of peanut oil. Peanut oil is re-usable,
healthy, tastes great and has a very high flash point --
meaning that it is the least likely to smoke or flame up if
the oil gets much hotter than the recommended 350 degrees
fahrenheit. Fry time is approximately 3-1/2 minutes per pound.
For a more detailed guide to deep frying turkeys, be sure to
visit
Brian's Belly.
Carving Tools
LOS ANGELES, Oct. 28, 2003: Don't let
the pressure of carving the turkey, ham or roast get
you down. Instead, make sure the head of your table
has the right tools of the trade.
To ensure that each slice of roast turkey, leg of
lamb, or smoked fish is thin, even and attractive, Cooking.com asked the authors of The New Cook's
Catalog about what to look for when selecting the
right carving knife and fork for the job. Here's what
they said: |
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A blade that is
at least 8 inches long is the most
versatile.
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Knives with rigid
blades are used to slice hot juicy roasted meats.
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More flexible
blades are for poultry. The most flexible blades are
for slicing smoked and cured fish and ham.
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Knives with a
pointed tip are designed to free meat from the bone.
Round-tipped knives are best for boned meats and fish.
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Carving knife
blades should have smooth or beveled edges.
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Carving forks are
designed to hold food steady for slicing. The prongs may be
curved or straight, depending on the intended use.
"Gathering around the table at meal time is
a festive occasion that should be filled with laughter not
anxiety," said Matt Bunn, vice president of merchandising for
Cooking.com. "The right kitchen tools mean more fun and less
stress come carving time."
All-purpose carving sets offer great versatility. They can do
everything from carving a roast chicken to slicing a large
steak.
"As with all good cutlery, look for carving knives and forks
made from high-carbon stainless steel," said Bunn. "The
best-quality slicing knives and forks are forged. A handle
constructed from a durable and sanitary material like plastic,
rubber, stainless steel or impregnated wood is best."
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