by Chef Todd | Nov 3, 2010 | Cooking Classes
Christmas dinner ideas are harder to come by than any other holiday menu. Most people have deep traditions when it comes to their Thanksgiving table, but Christmas presents a great opportunity to try new things, new ideas for the coming new year. Let’s start with...
by Chef Todd | Nov 2, 2010 | Cooking Classes
Thanksgiving potatoes are boring. If you’re serving the same mashed potatoes year-after-year, you know what I’m talking about. Do you have relatives that insist on the same old menu each holiday? Will Aunt Francis refuse to attend if you don’t serve the family mashed...
by Chef Todd | Oct 21, 2010 | Cooking Classes
When it comes to turkey stuffing, I’m glad to reveal one more chef secret that I’ve been keeping all these years. Most home cooks fear that their Thanksgiving Turkey will turn out dry, yet everything they do in preparing the bird ASSURES that it WILL dry out. Roasting...
by Chef Todd | Oct 21, 2010 | Cooking Classes, cooking ideas
I don’t think I’ve ever used a holiday stuffing recipe. That’s not to say I’ve never made a dressing for turkey, I’ve had to make it for 15,000 people! Imagine trying to follow a recipe for 15,000 people. Would it say “15,000 pinches of salt”? I’ve been urging people...
by Chef Todd | Oct 19, 2010 | Cooking Classes
Brining turkey is my favorite way to prepare my holiday bird. People’s biggest fear is that their turkey will be dry after cooking it. This is a reasonable fear, because “roasting” is a dry-heat convective cooking process. When roasted, your turkey is cooked...
by Chef Todd | Oct 14, 2010 | Cooking Classes, cooking ideas
Of the many Thanksgiving cooking tips I can give you, this is perhaps the most important. It can be the difference between a triumphant meal and an undercooked case of food borne illness. I get many questions on email about correct roasting temperatures. “What...
