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Gravy (Turkey)

If using giblets in your gravy, refer to the instructions below for preparation.Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting pan and stir until crusty brown bits are loosened. If you do not have homemade stock, substitute canned broth, but it is not as good. For example, if you are making turkey gravy, use chicken broth. Pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.Skim and discard any fat that remains on top of the poultry drippings, reserving 3 to 4 tablespoons. Or alternatively, cook about 6 slices of bacon until crisp, and use the fat from the bacon.Over medium heat, spoon the reserved fat into a 2-quart or larger saucepan. Using a whisk only (to prevent lumps), whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce a full flavored gravy, you must cook the flour in about an equal portion of fat until the flour has lost its raw taste (as you would a roux). A common problem is using too much flour, which decreases the flavor.Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Add finely chopped cooked giblets (as below). Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.If you require more gravy, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.For an extra rich gravy, add about 1/4 to 1/2 cup cream. You can also add vegetables such cooked onion or mushrooms for variety.Optional Ingredients
Fresh or dried herbs (use whatever you used to make your turkey)
3/4 cup or less wine or brandyPreparation of Giblets
Giblets, wing tips, and neck
2 qt. cold water
1 large onion, chopped
2 ribs celery, chopped
3 T. chopped parsleyWhile the turkey cooks, or the day before, cover giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley. Simmer for 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips. Finely chop the giblets and meat.Add to the gravy after liquid has been blended into the fat-flour mixture as described in the Perfect Gravy recipe.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Cast iron
Cast IronuSeasoning/uTo season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil. Bake it at 350 degrees F for about one hour.Over the next few days, repeat the process. After you begin using the pan, clea (Upload by user)

Almonds
AlmondsuHow to Blanch Almonds/uPlace shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on (Upload by user)

Perfect hard-boiled eggs
Hard Boiled EggsGet perfect eggs every time by putting the eggs in cold water. Bring the water to a hard boil, then remove the pot from the heat. Cover it and wait for 20 minutes! Any less time and you will have soft boiled eggs. Any longer time and you will get that dark sulfur ring aro (Upload by user)

Filling and steaming corn husk tamales
Filling and Steaming Corn Husk TamalesuFilling the Tamales/uPlace the dried corn husks in a large bowl and cover with boiling water. Let soak 30 minutes to one hour. Drain and select as many as you can of the larger pieces, but be careful not to open the crinkled leaves (Upload by user)

Cauliflower
CauliflowerFrom the kitchen of Martin James Copenhagen, DenmarkRemove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less (Upload by user)

Boiled lobster
Boiled LobsterThe number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one half to not more than two thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them. Cover (Upload by user)
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Browned flour
Browned Flour (Fat free roux) Using a fat free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes. uOven method/u2 to 3 C. white all purpose flourLar (Upload by user)
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Crockpot baking
CrockpotuCrockpot Baking/uCrockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1 , 2 or 3 pound coffee can. A double thickness of paper towels may be used as a cover for the can.Most recipes require that the can or manufacturer`s insert (Upload by user)
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Chayote
ChayoteThey may be baked, steamed, stuffed, or saut?ed. A 1 pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or dice for use as a side vegetable, soup garnish, or a salsa ingredient.Although they can be used raw, they are almost always blanched qu (Upload by user)
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Rice
RiceuSticky Rice (also known as "sweet rice" or "glutinous rice")/uNote that Thai sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method. There is also purple (black) sticky rice.Rinse rice 2 or 3 t (Upload by user)
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Pizza
PizzaUse a preheated pizza stone.Don`t pile on the sauce, because it makes the pizza soggy.Add the fresh herbs, such as basil, after baking so they don`t get scorched by the heat. Or put them on the pizza first, then add the cheese, so the cheese gives a layer of protection (Upload by user)
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Blackening
BlackeningUse the freshest meats possible.Cook in a cast iron skillet.Rinse meat with water before dipping in spices.Allow skillet and oil to get very hot.Be careful not to splash when turning.Season on one side only.Serve with room temperature s (Upload by user)