Kitchen Secrets: My Best Tip (Chicken &Amp;Amp; Eggs) - The Kitchen Garden: Fresh Herbs and Flavorings Blog at - 225811

The Kitchen Garden: Fresh Herbs and Flavorings

Kitchen Secrets: My Best Tip (Chicken & Eggs) 
Mar. 5, 2011 2:51 pm 
Updated: Mar. 13, 2011 5:21 am
Which came first, the chicken or the egg?

Doesn't matter in Kitchen Secrets.  It may be the first time someone's heard your best tip.

How do you make crispy fried chicken?  Brown eggs vs white?  What's your technique for perfect meringues?  Is turducken worth the trouble?  Brine, baste or boil in oil... how do you get your fowl to stay juicy?  How do you avoid (or clean up) egg mess?

Take a look at some of the previous tips I've received and if you think of any of your own, please share them... even if they've nothing to do with chicken, eggs or any bird. 

All tips are welcome.

As always, many thanks for taking the time.

All the best
Marvel's Egg in a Nest
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Marvel's Garlicky Lemon Chicken
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Friend or Fowl?
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Mar. 5, 2011 2:52 pm
? Skoo Jan. 14, 2011 11:36 am When chopping veggies, onions, and garlic save the ends or peels or unwanted parts in a bag in the freezer. If you buy a rotisserie chicken, or debone a chicken, save the bones in the freezer too. When you go to make homemade chicken stock take the bones and whatever veggies you want out of the freezer and roast in oven at 400 until nice and brown. Then proceed to make the stock. I learned this technique partly from the great chefs here! Thanks!
Mar. 5, 2011 2:52 pm
Ema Jan. 15, 2011 9:29 am Love this site! When making stew/soup,I use instant potatoes to thicken the broth rather than flour. No lumps or flour flavor. Just stir in to boiling broth at the end of cooking time, cook for 5 minutes.I use about a cup of flakes to a pint of broth. (Very approximate.) I don't measure much.
Mar. 5, 2011 2:52 pm
Mary @ 48 Jan. 15, 2011 2:12 pm Mom taught me the secret ingredient for meat loaf! Use poultry seasoning and your meatloaf will be a giant hit.
Mar. 5, 2011 2:53 pm
Marianne Jan. 16, 2011 6:38 am To lessen the amount of splatter when frying, sprinkle a little salt (kosher is best) over the oil before adding the food item.
Mar. 5, 2011 2:53 pm
Lefty Jan. 16, 2011 8:26 am Great blog. When you need to tie a whole chicken for rotisserie or for a beer can chicken, use unwaxed dental floss. Also good for tieing up any meats. There's a lot of floss on one of those rolls and doesn't take up much room in a kitchen drawer.
Mar. 5, 2011 2:53 pm
MaryLamont Jan. 17, 2011 12:33 pm If you drop an egg, sprinkle it with lots of salt, let it stand for a few minutes, and then you can scoop it right up to throw away.
Mar. 5, 2011 2:53 pm
Gothess Jan. 17, 2011 1:21 pm What great tips! Thanks so much for sharing everyone.. Here are a few of mine. Happy Cooking! When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel. Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
Mar. 5, 2011 2:54 pm
Don Jan. 18, 2011 1:29 am Hi, Bouquet Garni for chicken stock. other things can be used as want or required. Cheers. Bouquet Garni Wrap the green part of a leek loosely around a Bay Leaf, Sprig of Thyme, some Celery Leaves and a few stalks of Parsley; Tie together with string, leaving a long tail for easy removal.
Mar. 5, 2011 2:54 pm
[re: chicken sandwiches :)] laughingmagpie Jan. 18, 2011 10:43 am Half my family likes mayo on sandwiches and half don`t.. I cut sandwiches with mayo diagonally and those without straight... No body has to peek or ends up with the wrong sandwich...
Mar. 5, 2011 2:55 pm
borntobake Jan. 19, 2011 10:30 am Freeze leftover gravy in zip lock baggies, easy to add to your next mashies or chicken fried steak ! Cut butter into 1/2 cup chunks and freeze for easy addition to baking recipes.
Mar. 5, 2011 2:55 pm
HotGrandma Jan. 19, 2011 6:41 pm I have 2 pair of Fiskars scissors from the garden department. They seperate at the hinge so I can wash them well. Like these better that the scissors that came with my knife block & use them for everything. To open bags, cut herbs, cut any meat into cubes, trim meat & chicken for prep, cut pizza or bread. -- Have herb scissors, that have the 5 blades on each side. Use these to finely cut green onions & love it
Mar. 5, 2011 2:55 pm
Lory Jan. 19, 2011 7:36 pm For a quick bouquet garni for soups empty a tea bag and fill it up with peppercorns, bay leaf, garlic etc. Tie it up with string and drop it in the pot.
Mar. 5, 2011 2:55 pm
Anuradha Jan. 19, 2011 11:21 pm A foolproof way to boil eggs that I learnt from Delia Smith. Make sure eggs are room temperature and not straight from the refrigerator. It's the change in pressure within that causes eggs to crack. The water for boiling should not be bubbling too fast - just simmering. Lower eggs into water using a tablespoon - don't plonk them in. Simmer for exactly a minute and remove pan from heat. Cover with lid and allow eggs to remain in hot water fro 5 or 6 minutes depending on the eggs. The white will be just set with a soft creamy yolk. Also make sure the pan is large enough so the eggs don't knock against each other. How do you know eggs are overdone - a blackish ring appear on the outer side of yolks
Mar. 5, 2011 2:56 pm
hopewittig Jan. 20, 2011 7:02 am I buy the family size chicken breasts when they are on sale and 'flash freeze' them myself. I basically pat each piece dry and lay on a cookie sheet in a single layer- you can also lay wax paper down, but I just use a spatula or turner. I then freeze the chicken until pretty solid- remove from cookie sheet and seal in a ziploc bag. Then I can defrost one piece at a time if I wish.
Mar. 5, 2011 2:56 pm
Canadian cook Jan. 26, 2011 3:31 am January 26, 2011 Whenever making large pots of soup or stew, to cool down quickly before refrigerating, I put the pot into a kitchen sink filled with cold water and ice cubes. The food cools quickly and is safely into the fridge in no time.
Mar. 5, 2011 2:57 pm
[re: schmaltz] Studebaker Jan. 26, 2011 8:15 pm When making gravy, it's always been a challenge to remove the fat/grease before thickening the liquid. Since you're going to add some water to the liquid anyway, use a couple of ice cubes. They cool the liquid and the fat congeals. Then you can lift it right off with a spoon.
Mar. 5, 2011 2:57 pm
Marvel's Kitchen Jan. 21, 2011 9:17 pm Oh, my tip for the day is when you beat egg whites, beat up 2/3 of them until they are very stiff peaks (almost dry), then add the remaining 1/3. The beaten batch won't collapse and the additonal whites with produce a glossy, firm texture
Mar. 5, 2011 2:58 pm
covergirl Jan. 23, 2011 9:11 am When trying to handle a hot turkey (as in cooking breast side down for 1/2 the time and turning it over) or when trying to take it from pan to platter, place plastic food bags over your oven mitted hands. All the grease will go onto the bags to be discarded and the plastic food bags will also block some of the heat.
Mar. 5, 2011 2:58 pm
PAUSEPLACE Jan. 27, 2011 11:33 am I always buy bone in chicken breasts, and whole wings with the tips. It takes but a minute to debone the breast, or cut the wings into portions, and you have the bones to make stock. I also freeze the leaves from celery stocks and throw the frozen leaves into my soups, or any thing that you want the flavor of celery in.
Mar. 5, 2011 2:58 pm
Queenie Jan. 29, 2011 1:20 pm When making deviled eggs, boil one extra. Mash the entire egg with the yolks and other filling ingredients. You will have plenty of filling for your eggs.
Mar. 5, 2011 2:58 pm
? Wilemon Jan. 29, 2011 3:31 pm When making deviled eggs, boil two extra so you can eat one---
Mar. 5, 2011 2:59 pm
HotGrandma Jan. 29, 2011 5:36 pm I cook DH's 'fried' eggs on a NS griddle rather than swimming in bacon fat like my grandmothers did. I used to have a hard time turning them until I learned to spray my spatula with cooking spray. No more sticking to the spatula.
Mar. 5, 2011 2:59 pm
Ruth Jan. 29, 2011 9:20 pm If you are hard-boiling white-shelled eggs for future use, put a few pieces of the brown outer skin from your cooking onions (red onion skin would probably work as well) into the cooking water. It will dye the shells light beige, so you can tell the cooked ones from the raw ones, and store them back in the carton til you are going to use them.
Mar. 5, 2011 2:59 pm
angie Jan. 29, 2011 10:21 pm i always purchase extra cheap toothbrushes to use when washing dishes. they are especially great for getting the dried egg yolk from in betweem the tines of your forks and cleaning cheese graters
Mar. 5, 2011 2:59 pm
Maggie ? Jan. 30, 2011 4:45 am I purchase a lot of boxed salads (I know it's more expensive but it's a marvelous convenience!). When the salad is gone--I wash out the box---and save it to marinade chicken, steaks, etc....After reusing it--I rinse it and toss it into the recycling bin. I like using the boxes for marinading and dredging (flour, panko, etc.)--because I don't have to wash it so diligently--just a rinse, then recycle....I also use them to transport cookies to school-no worries about having my kids bringing them home.....and no broken cookies!
Mar. 5, 2011 2:59 pm
jmoore214 Feb. 1, 2011 5:54 am When making egg salad, I either use a pasty blender/cutter to chop the eggs in a bowl or I use an egg slicer. Cut the egg then turn and cut the other way.
Mar. 5, 2011 3:00 pm
? andee ? Feb. 1, 2011 1:07 pm I buy boneless skinless chicken breasts in bulk packs (saves about $3/lb). In order to use them at a later time, I pack each one individually in a sandwich bag and then put them in a storage bag before freezing them. When I only want 1,2,3 etc. there's no problem separating the one(s) I want from the rest of the pack.
Mar. 5, 2011 3:00 pm
Jill C. Feb. 1, 2011 1:56 pm I buy the bulk packs of boneless, skinless chicken breasts, too, but got tired of dealing with all the raw chicken dividing after coming home from a long trip to the store with the kids. Now I just cut a slit in the package, dump the breasts into my crock pot, season with salt, pepper, garlic powder, onion powder, and cook them all up at once. When they're finished, I shred some, cube some, slice some in strips, and leave some whole, then baggie them and throw them in the freezer. It cuts way back on weeknight meal prep time, and additional spices and seasonings can be added to customize the flavor to your recipe.
Mar. 5, 2011 3:00 pm
mslindy Feb. 2, 2011 2:11 pm I save the inner bag from cereal and use them to freeze individual pieces of meat. They are a tough plastic, food just pops off it. Just wipe them off, cut to desired size, place between hamburgers, chicken, steaks, etc. and freeze. Foods will just pop apart and don't stick to the plastic, (not like messy wax paper).
Mar. 5, 2011 3:01 pm
Mamaw Feb. 2, 2011 8:47 pm 2 additions to above tips: 1)CEREAL BAGS are great for lots of uses. Shake out the crumbs, fold up, store. Use when flouring meat, when crushing crackers into crumbs, for storing baked items, etc. They are free, very strong, and can be tossed when finished. TIP 2: BULK RAW CHICKEN BREASTS. I buy in 5lb deals which are very large split breast meat pieces. Because of ICE STORM/ POTENTIAL POWER OUTAGE, snow/ice storm, I rinsed them ALL, put them into a bowl, trimmed fat and scrappy pieces off, tossing scraps them BACK INTO THE BOWL, and split each 1/2 into two pieces, split thick ends into two thin pieces, tossed into cereal bag with breading as cut up, (in Zataran's fish mix + flour, other seasonings) prepared breast meat, fried them. Served some for supper, put others into cold storage for later (could freeze, or cook otherwise). TRIMMINGS: boiled the trimmings & fat from the bowl with seasonings, making a delicious broth filled with white meat. Made homemade egg noodles while cooking broth, and cooked them in the broth. (add butter if needs to be richer) We had a wonderful ch/noodle meal the second day, children loved chicken pieces warmed up for lunch... Froze the rest. TIP 3: to make appetizing EGG NOODLES, add a few drops of yellow food coloring to the noodle dough, and even to the broth, if desired. Divide dough into 3rds, roll paper thin, cut each section into width of desired noodle length (we like bite sized) and stack (tiny bit of flour on surfaces) 3-6 layers deep. Slice ACROSS ENDS VERY FINELY, and toss with flour on cutting surface until ready to cook, or spread and let dry and refrigerate/freeze raw noodles. We are in day 3 of ice, blessed with no loss of power, lots of good food cooked ahead, though! Thanks for this blog!
Mar. 5, 2011 3:01 pm
AmaDeb Feb. 3, 2011 1:07 pm We buy gloves from the pharmacy area of Costco to use in the kitchen. Great for handling chicken, mixing meatloaf, etc.
Mar. 6, 2011 5:30 am
[on baking chicken bones for broth] EAKE Mar. 5, 2011 5:55 pm I do mine with onions, carrots, celery and a few cloves of garlic at 375 until veggies are picking up a nice rich brown color (45 minutes, or so)...toss it all in a big pot of water, bring to a boil, lower heat to just barely bubbling and let it go for a couple of hours, uncovered...add salt when done, NOT before...if you add salt before the end, the stock will reduce and you risk it being too salty...
Mar. 6, 2011 5:47 am
Patty Cakes Mar. 5, 2011 6:00 pm Don't forget to skim the broth as it first starts cooking, this will get rid of the bitter taste the bones give off.
Mar. 6, 2011 5:49 am
hazelnut Mar. 5, 2011 6:06 pm And be sure to deglaze the roasting pan to get all the browned bits of flavor into the stockpot. It also helps to crack the bones to release all the marrow into the stock.
Mar. 6, 2011 6:34 am
I use corn starch to dredge chicken in. It adheres so much better to the meat and the egg wash then stays put. Often with flour I get some separation but not with corn starch! Also to get the best, most crispy chicken I use fresh breadcrumbs I make myself. I whirl leftover bread in the food processor. I do not toast them but use as is and they really soak up the egg wash bonding very well to the chicken. They crisp up beautifully! I freeze leftovers and reheat in the oven and they are just as good as the day they were made.
Mar. 6, 2011 7:13 am
for perfect looking deviled eggs turn the carton on its side the day before you plan to boil them. It centers the yolk. To cook them without the ugly green ring put in pan and cover with an inch of water.bring to boil over high heat, put a lid on a take off heat. let stand for 10 minutes. pour off the hot water, and shake pan gently to crack shells put eggs in ice water bath right away, Let cool 5 minutes. hope this is helpful, Easter is coming and a lot of us will be making these!
Mar. 6, 2011 8:05 am
we call beer can chicken "drunk chicken" - last night we made foil packet drunk chicken; chick breasts, fingerling potatoes, carrots and fresh green beans in a tin foil packet w/a bottle of beer poured into it,cooked on grill. Excellent one-pot-type meal!
Mar. 6, 2011 4:45 pm
To bring eggs to room temperature quickly, place one or two in a large mug and fill with hot tap water. In two or three minutes you have eggs that are ready to use in baking or other cooking.
Mar. 6, 2011 4:47 pm
tip 1: Freeze ginger root/it grates very easily. tip 2: Open the cans of tomato paste and freeze individual tablespoons on waxed paper, then, when frozen, wrap in plastic wrap and put in ziploc bag. You can then just take out 1,2,or however many you need for your recipe. Love this blog btw!
Mar. 6, 2011 7:29 pm
I didn't read through all of this yet, but to make chicken tender I soak it in buttermilk for about 30 minutes before breading or cooking. It makes it so tender! I have tried brown and white eggs and don't see any difference. I used to live on a small farm and the browns ones were all we had, but I can say there was a difference in taste in the fresh ones for sure that we had then the ones in the grocery store. I'll be checking back to read tips.
Swedish Norn 
Mar. 6, 2011 8:14 pm
When I make deviled eggs, I mash the yolks in a sandwich-sized zip bag, add my seasonings and mayo, knead the bag to mix. To fill the whites, I snip off one corner of the bag and squeeze the yolk mixture through into the whites. Works like a charm!
Mar. 7, 2011 7:11 am
I often bake a chicken in my bundt cake pan. The funnel serves as the holder similar to the beer can holder and cooks the chicken from the inside as well as outside....then I can add cut up potatoes (or other veggie)in the pan as well...makes for a very nice tasty browned potato.
Mar. 7, 2011 7:23 am
Didn't keep the hard boiled eggs separate from the fresh? Just spin them on the counter and the fresh ones won't spin.
Mar. 7, 2011 8:32 am
Not sure if your eggs are fresh? Place in a pan of cold water. Rotten eggs float; semi-fresh stand on end; and fresh eggs sink entirely.
Mar. 7, 2011 7:34 pm
I think it's great that you've taken the time to sort through all of your tips & tricks blogs to categorize them like this. Good information for all.
Mar. 8, 2011 1:13 am
Hi, The trick re magic scrambled eggs is little milk and a good daub of butter, not spread. 2 eggs, butter, 4 tbsp milk, pepper,all beaten lightly together, cooked very slowly over a low heat, stirred constantly. Creamy, fluffy magic. cheers.
Mar. 8, 2011 1:17 am
Hi, battery grown chicken is normally prepared plumped up so full of water, that you could reduce weight by half. My query is Does it have any taste whatsoever. To me it is totally bland and tasteless. Ergo. never use it now. cheers.
Mar. 8, 2011 1:19 am
For boiled eggs. When put in pan, pour over with vinegar, wine vinegar will do. Seals any breakages in the shell. cheers.
Mar. 8, 2011 5:46 am
For easy fried chicken, bake it! Dip boneless/skinless chicken breast pieces into first flour, then egg/milk mix, then into your cripsy crunchy mix. We crush up saltine crackers, mix with seasonings, a bit of potato flakes & flour, and bake until done. Pouring a bit of melted butter over the chicken at the last ten minutes makes it richer / more crunchy. Bake uncovered. Yum!
Mar. 8, 2011 6:25 am
Here's a sure way to keep things from sticking to any pan. Keep your cooking oil very cold. Heat the pan well and add the oil. It will smoke at first, but not burn. Nothing will stick. Not even eggs. I read this hint years ago, from a Julia Childs book. :)
Mar. 8, 2011 8:44 am
Cajun Brown Gravy make sure there is space between each pc of meat as you are browning it so it will fry better, if you crowd your meat it will cause it to sweat & then boil insted of browning.
Mar. 8, 2011 9:37 am
hey marvel! i love your blogs!!! i havent gotten a chance to read this one yet but i just saw a good eats episode yesterday... if you are making poached eggs for a crowd... *get 4 small custard cups and put in a deep ot, cover with water 1/4 inch above the bowls and add some vinegar and salt. turn the heat up and crack an egg in a small cup, add it to the custard cup in the pot of water. wait 10 seconds, then add the next. (waiting ensures you have time to remove the first one and they will still all be cooked evenly). he then stored them in a bowl of ice water for an hour until his brunch guests arrived. this helped me bc i often have to make like 10 poached eggs when we have friends over for breakfast. it will save alot of time and hassle!
Mar. 8, 2011 3:10 pm
Can't open those pickles, beets, mustard, or any kind of vacuumed sealed jar? Here is a simple way to do so that my dad taught me when I was a little girl. Just take the end of a can/bottle opener, the pointie end and use that to pry under the sealed lid. Use just enough pressure to pry until you hear air escaping. That is the vacuum being released and ta-da - you can now open your jar. If you do not use too much pressure you won't damage the lid and will be able to use the jar as normal.
Mar. 9, 2011 3:58 am
for extra full devil eggs - the filling is the best part, right? - i boil one extra egg which i grate, white&yolk, into the mashed egg yolk mixture. This gives you extra filling for the rest of the eggs
Mar. 9, 2011 4:01 am
My fav way to eat eggs is in an omelette. my best tips for fluffy, golden omelettes are 1. beat the eggs until very frothy, 2. no added liquid in the eggs & 3. use a small, heavy pan - mine is a 6in cast iron.
Mar. 9, 2011 5:19 am
Thanks!! Now I'm hungry!
Mar. 9, 2011 8:42 am
From: Sarah Mar. 9, 2011 5:29 am A tip for marinating chicken, especially breasts, is to pierce the chicken really well with a fork, to allow the flavors of the marinade to enter the meat and not just sit on top. Also, if using a dry rub, to rub it under the skin. :)
Mar. 9, 2011 8:44 am
Gitano Mar. 9, 2011 5:49 am When I BBQ chicken (BLSL breasts), I always cook more than what we need, then wrap individually and freeze for easy meals later... i.e. BBQ chicken pizza, chicken penne pasta bake, etc..
Mar. 9, 2011 8:45 am
faye Mar. 9, 2011 7:25 am I take my raw chicken put it in a good freezer bag, and make a marinade then freeze. as it defrosts i keep turning the bag to distribute the marinade, makes for easy cleanup
Mar. 9, 2011 12:01 pm
The fresher an egg is, the harder it is to remove the shell after they have been hard-boiled. Usually, two-week old eggs are the best to use for hard-boiling.
Mar. 9, 2011 2:09 pm
When I bake meats or veggies, I always line my pan w/parchment paper (not wax paper) and it makes for an easy cleanup. Washes up easy and no baked on grease stains.
Mar. 9, 2011 2:49 pm
Johanna Mar. 9, 2011 10:30 am I hit Walmart's deli at 8pm for rotisserie chickens at half price. I buy two, then shred the meat and freeze flat. I make chicken stock from the bones and freeze in 1-cup portions. Do this the day before trash day, so you won't have stinky trash waiting!
Mar. 9, 2011 9:51 pm
Hello~ I didn't get to read through all of the entries carefully so I hope I am not repeating anything... but my egg prep tips include: not adding any milk or water, as most recipes seem to suggest, when scrambling eggs, as doing so seems to make them weep liquid after cooking and become less flavorful. Also, when hard boiling eggs, put water over eggs in a saucepan to cover; heat just to boiling and then remove from heat and let stand in the hot water twenty minutes before cooling and peeling. Lastly, when making egg salad, don't mash the eggs, but cut them into small pieces with a knife in order to get a nicer mouth feel in combination with the mayo. : ~)
Mar. 10, 2011 1:26 pm
Steam farm fresh eggs instead of boiling. Steam for the same amount of time you would normally boil them. It will then be possible to peel them. Also, there is no difference between eggs, whether they be brown, white, or blue/green. If you want a healthy egg, with lower cholesteral etc., get them from a backyard or family farm flock where they are allowed to graze grass and bugs. You will taste the difference.
Naomi's Dad 
Mar. 10, 2011 9:34 pm
1) Reg. bouquet garni: Good idea w/ the teabag, but another that's even easier- use a tea-ball. (round metal ball w/ chain attached for loose tea.) Only drawback there is you can't use super-fine ground herbs, but you shouldn't be anyway. 2) Reg. using unwaxed floss to tie birds: DON'T. Altho it's unwaxed, floss is still made from either nylon filament or plastic. No-good. 3) I now have a 20-month-old daughter, and have started shopping w/ more concern than I used to. Even on a fixed budget, there are ways to play it safe...I'm not an all-out organic guy, but I DO believe that a large part of the reason we have such a high cancer rate in the U.S. is what we put in our foods. If you haven't already, watch "Food, Inc." Chicken is straight-up spooky. The breasts are so genetically altered the birds can't even walk. Gross. I buy whole birds only, from either private farmers or organic. Chicken skin should be yellow, not white. If you're like me, de-boning a chicken may sound daunting, but watch "Fry Hard" (easily found on YouTube) episode of 'Good Eats'. Replay the disassembling-the-chicken part of the video a few times, and try yourself. I had it down by the 2nd or 3rd bird. Besides, if you screw up a bit, you can still eat's just not as pretty! 4)...and finally, at least for now, do not heat ANYTHING in plastic, nor put hot foods in plastic containers. DO NOT eat NITRITES, either...(NiTRATES are bad, but NiTRITES are the #1 watch-list food for cancer.) Seeee-you-all down the line!
Mar. 11, 2011 5:48 am
My husband saves empty plastic peanut butter jars (still wonder why he wants 'em), so it's my job to see they're clean. OK, fine. Took me awhile to figure how to clean them out well enough so there's no lingering odor. Fill jar with soapy dishwater and replace lid. Let stand on counter a day or two, shake jar real good, then wash. Viola!
Mar. 11, 2011 6:36 am
Wow...lots of good types here! Thanks for sharing. For "beer can" chicken - I sometimes skip the beer and put a vegetable cocktail in the bottom of the raosting pan. Lovely flavour.
Mar. 12, 2011 1:16 pm
Commented by: joniross Mar. 12, 2011 11:59 am [re Eggs] well, it all depends on if you are hard boilin them or not. if you are please remember that you must wait for at least 1 week before boiling them to ensure adataple peeling. and if you are just using them for show you must poke a hole in both ends and (i know sounds discusting but,you must then let it air dry. if u are planning on coloring them and they are brown in color. try boiling them in some onion skins with and cider viniger water. they are really beautful on color and yet enhance their natural color. spots and all.
Mar. 12, 2011 2:22 pm
Having arthritis in my hands , To mix meat for say meatloaf. I put the meat mix in a sealed bag and put winter gloves on and mash, turn, squeeze away. Well mixed and no pain due to cold meat. also easy to put in pan and clean up!
Mar. 13, 2011 5:21 am
[RE: How big a turkey?] Comments: Carrie Mar. 12, 2011 8:32 pm 2 pounds a person, but that won't leave alot of leftovers. A butcher would tell you 2 pounds per
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