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Old 11-15-2009, 03:58 PM   #1
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Tips for the Holiday Cooking

With all the holiday cooking coming up, thought of starting this topic while cooking dinner today. Share your ideas
Here is a couple:
You all know trying to keep mashed potatoes warm while everything else is finishing is sometimes impossiable so you wait till the last minute. If you do your potatoes and then set them on top of a pan of simmering water (like a double boiler)they will stay warm I cover mine with foil.

buy some chicken broth and some turkey wings and cook them up early to make your gravy ahead of time. Then save your drippings and can add to your gravy for the leftovers, when you have more time and less stress to make the gravy from your turkey.

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Old 11-15-2009, 05:24 PM   #2
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Why go out and buy Pumpkin Pie Spice that you will probably only use during the holidays and then throw away, you can make your own out of everyday spices:

Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
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Old 11-15-2009, 05:31 PM   #3
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While the boiling pot is a great idea, I never have enough burner space, so I make mashed potatoes a couple of hours before, wrap the pot in newspaper and then in a couple of big towels or blanket. You'd be surprised how well newspaper keeps the heat .
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Old 11-15-2009, 06:06 PM   #4
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The crock pot is a good place to keep potatoes warm.

I also do the double boiler trick, a heat proof glass bowl over a pot of simmering water.

Lots of people will be baking this time of year. If you run out of brown sugar, you can make your own.

For light brown sugar, use 1 tbsp molasses to 1 cup of white sugar

For Dark Brown use 2 tbsp molasses per cup of white sugar.

I never bother to buy dark brown sugar, if I have a recipe that calls for dark brown, I just use light brown and add a tablespoon of molasses to the recipe. I don't need both sugars hanging around.
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Old 11-15-2009, 06:33 PM   #5
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Thanks for the pumkin spice mix i seen to always be without that.
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Old 11-15-2009, 06:47 PM   #6
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Quote:
Originally Posted by bakechef View Post
...I never bother to buy dark brown sugar, if I have a recipe that calls for dark brown, I just use light brown and add a tablespoon of molasses to the recipe. I don't need both sugars hanging around.

But then you have to have light brown sugar and molasses hanging around.
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Old 11-24-2009, 03:53 PM   #7
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The best tip I can offer is not to forget to defrost the turkey and if you do defrost it in the sink with cool water around it not hot or you will cook it I learned all this the hard way a few years ago

Also I found some really great tips like how to properly carve the turkey and some new recipes for old classics here: Holiday Videos I cant wait to serve the cranberry and pomegranate sauce this year
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Old 11-24-2009, 05:54 PM   #8
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But then you have to have light brown sugar and molasses hanging around.
Yes, but I have many more uses for the molasses!
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Old 11-24-2009, 06:50 PM   #9
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The make ahead gravy tip is fantastic. I made my yesterday using turkey drumsticks and it is delicious. Used the recipe that was in the Nov. Southern Living magazine. Check gravy off my list. Betsy.
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Old 11-30-2009, 01:37 AM   #10
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A Quick question on this? How much time does it really take to get this recipe prepared? The steps seem to be simple, but i just hope to get them right so that I can enjoy eating as much as I enjoyed reading the same.
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