Tag Archives: roast

Turchetta

By Emilia | Published: December 24, 2012

A pork alternative to porchetta which is very popular with the people from the range in Minnesota, via Chow.

DiggShare
Posted in Article, Recipes, turkey | Also tagged , , | Comments closed

Holiday Classic: Braised & Roasted Turkey

By Michael Ruhlman | Published: November 19, 2012

Turkey: The Roast/Braise Method. All photos by Donna Turner Ruhlman.

I love how every year the major food media come up with some new way to do the same old thing. This year The New York Times tells you to steam your turkey! Not that there's anything wrong with the story or the technique (by the Jacques Pépin, after all). My view is why mess with what works? For important occasions, the rule is: go with what works. And of all my years roasting a turkey, I've found that the braise/roast method works best, as I wrote last year. The reason is that this method solves the two great Turkey Conundrums: 1) how to have both juicy breast meat and tender dark meat, and 2) how to serve it all hot to a lot of ...

Click to Continue Reading

DiggShare
Posted in aromatics, baking, Braise, Holiday, Recipes | Also tagged , , , , , | Comments closed

Thanksgiving Turkey: Roast/Braise Method

By Michael Ruhlman | Published: November 19, 2011

 

Turkey: The Roast/Braise Method. All photos by Donna Turner Ruhlman

The two great turkey conundrums: 1) how to have juicy breast meat and tender dark meat and 2) how to serve it all hot to a lot of people. Answer: the roast/braise method. Last year, chatting with my neighbor, the excellent chef Doug Katz (Fire Food and Drink), described how he cooks the turkey in stock up to the drumstick so that the legs braise while the breast and skin cook in dry heat. Last year I tried it and it works brilliantly. Thank you, Doug. Doug posted his version on the restaurant's blog. I've simplified and added a couple steps to make it easier for perfect doneness. (Step-by-step pix below.) The basic idea is this: cook the turkey half submerged in flavorful liquid and lots ...

Click to Continue Reading

DiggShare
Posted in aromatics, baking, Braise, From Scratch, Holiday, Kitchen Tips, Recipes, Technique | Also tagged , , , , | Comments closed

  • Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.

    Follow Me on Pinterest

     

     

     

     

     
     

     

     

     

  • ruhlmanphotography.com


    Info on Donna's Ratio Chart and Photography


  • Kitchen Tools

    Click here to see my favorite kitchen tools.
    Go to my Open Sky store.


  • Recipes

  • Category Archive

watch full movies online for free on watch-funny-movies.com