Recent content by Vyshtia

The Story of Aebleskiver! They are very, very yummy. Traditionally, the Aebleskiver pan is made out of cast iron. Just like how corn bread made in cast iron is "superior" because of the even heating, so does the Aebleskiver benefit from slow, even cooking.

I think I remember an Alton Brown show where he said to add the chicken carcass to cold water and allow the whole thing to rise to temperature together. He explained that if you put the carcass directly into boiling water, it would shock the bones and all the pores would close up - resulting in...

:lol: The email is from the Turkey hotline...I spoke to Customer Service...maybe they're sick of hearing people ask this...but with the USDA changing the required temperature and all this year...they should have something up on their website's FAQS or something to address it. But what do I...

Here is the email response from Butterball: ______________________________________________________________ Thank you for contacting the Butterball Turkey Talk-Line via the Internet! I am sorry you felt you weren't handled professionally during your call to Customer Service. Did you speak to...

:lol: Thank you! It's not just me. I just know that when I show my sister this article from the USDA, she'll want to cross reference it and she'll point out that it says "pink meat" not "pink juices". :tongue:

Wow...now that my excitement has died down a bit, my brain came up with another question. Please don't shoot me. But...does "pink meat" also refer to "pink juices"?

:lol: Sounds like I was on the exact same path as you were! Now I'm going to have to print this out and show my family so they can stop saying that undercooked the turkey!! I thought I had everything planned out perfectly - TWO thermometers - the probe in the turkey and an oven thermometer...

:w00t2: Oh, my gosh - Jennyema!!! That is PERFECT info!!! Thank you soooo much! That's the missing link I was searching for!!! Ahh...now my wondering brain can finally relax. :clap: Thank you to everyone else who posted their thoughts too. I learnt a lot in this thread and now have...

Thank you again, Andy. =)

Update: I called the USDA Food Safety hotline to discuss this issue and we concluded that I did everything right - the juices should not have been pink - but they have been recieving more and more calls on this exact same issue. They're not sure why, but maintain that if the poultry is...

:lol: I'm a new cook, so I have to rely on tools like thermometers to guide along the right path still. :smile: Would you happen to remember noticing the color of the juices of your turkeys - or do you not even use that as a guide? My turkey's leg and thigh were definitely wiggly - I...

Actually, I finished slicing up the one breast (after the first round) and we all ate it - with no ill effects. The "pink" was more around the dark meat, so we tented the other breast and stuck it back in the oven hoping that would cook the dark meat more...but it was just the same when I...

You're not the first to mention it may be how the birds are now processed. Someone mentioned to me that some places are not "bleeding" the birds properly any more...and they've noticed poutry staying more pink than in the past. Kind of a scary thought...wonder what it all means.

I calibrated it when I first got it and just now ran to the kitchen and checked real quick. It passed the test - 32 degrees in ice cubes/water. I didn't calibrate it before using - thanks for that tip, I was lucky this time and will remember to calibrate before each use in the future! I also...

Great, thank you! =)