Carving a turkey can make even the most accomplished home cooks nervous.
1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.
* Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices. * We used a long carving knife with oval indentations along the blade to reduce friction. * Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)
2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.
3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.
4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.
5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.
6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.
7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.
8. Arrange the rest of the meat onto the warmed platter and serve.
Jar marinara sauce 1/2 cup water 1 large fresh chilli or chilli paste, or sauce 20 uncooked medium shrimp (peeled) 2 Tbsp of chopped flat leaf parsley Seasonings: salt, pepper, oregano, basil whole wheat pasta
1 Combine one jar of marinara sauce, 1/2 cup of water and 1 large fresh chilli in a large frying pan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 minutes. 2 Add 20 uncooked medium shrimp (peeled with tails intact or removed) and spread out in a single layer. Cover and simmer over low heat for approximately 5 minutes, or until shrimp curl and change colour. 3 Stir through 2 Tbsp of chopped flat leaf parsley. Season to taste with salt and pepper, oregano, basil, etc then serve over whole wheat pasta.
Download and print my free recipe cards. Cards are 4x6 jpg and require no special software. Most cards also have a matching, blank png file to customize in Photoshop, or other layering software.
My talented digital graphic designer friends are kind enough to give permission for the use of their graphic kits to be used on these cards.
My daughter says when grows up she wants to be a Doctor or a Cooker, (she's not sure, she's only 5) hence the name, 'The Cooker's Blog'.
I used to think that I hated to cook, but it really isn't the actual cooking that I disliked so, it's the planning what to make. Now I created a system to organize my meal planning. I am on Weight Watchers so I have poured through WW cookbooks and magazines as well as incorporated our own family favorites into my own recipe book and calendar.
I like to make these versatile 4x6 recipe cards because you can print them at home or send them out to a photo place. They can be used in traditional recipe boxes and books as well as cheap-o 4x6 minibooks! My favorite way to go! If you have a recipe that you would like transformed into a nifty card please let me know!
I also keep a 3-ring binder filled with my recipes and the meals for the week are written on a sheet and placed in the 'clear view' front on the binder. In that sheet I create and easy shopping list for each of the meals.
Speaking of WW, some of the recipes are from WW but likely altered to my taste. I don't include the point values for the flex plan because it really differs based on portion. I believe it is best to calculate your own points based on your ingredients.