Former Chowhound Senior Food Editor Jill Santopietro shows you how to improvise if you don't own a rolling pin. Susan Feniger, chef at Street restaurant in LA, cofounder of Border Grill, and author of Susan Feniger's Street Food, introduces her favorite salted lassi drink based on her travels in India. An upside-down bottle helps with the perfect pour. When cooking a batch of meatballs with assorted different sizes, smaller meatballs will end up dry and overcooked, while the larger ones will end up undercooked. Lucianovic demonstrates a simple method to separate a tomato from its skin. You leave it alone. See if your guests can pinpoint its familiar flavor! This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home. Want to make this dish? Check Chef Doll's, Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in. Unfortunately, it was left undercooked and this made us depressed. Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, shares two easy ways to kick your peanut butter cookies up a notch. In this quick tip, we'll show you how to make your blender clean itself! Lauren Shockey, author of Four Kitchens, shares a quick and easy tart dough recipe (view the recipe here) that doesn't need to be rolled out or chilled. Here's a cheesecake recipe for you to start cracking yourself! Batten down the hatches before your party. Slice enough of the breast for the meal. We were looking for a solution to overcome this. TURKEY LASAGNE. (Here's her recipe.). Find plenty of smoking recipes and other tips here! Want to use it in a meal plan? Daniel Duane demonstrates tear-free dicing. Read more about. Here are some simple solutions to common mishaps to help keep your holiday meal on track. CHOW.com's Suzy Brannon shares a quick test to use on your baking soda to tell if it's still good for baking, or if it should be put to other uses, like cleaning. You could put the whole bird back in the oven, but it still needs a lot of time to cook and your hungry guests want to eat now. For more Thanksgiving video tips from CHOW, see If You Break It, Fake It: How to Avoid Thanksgiving Cooking Disasters. Scalding hot water will burn your coffee. What it should smell like, what it should feel like: tips from Fairway's Steven Jenkins. Mixing dry ingredients can cause a dusty mess in the kitchen. San Francisco-based Shakirah Simley, owner of Slow Jams, will make your next canning session easier with this tip about quick jar sterilization. Leaving it out at room temp is fine if you've got lots of time. Forget cupcakes! A Chowhound post had some surprising ideas on what your waffle iron can do besides gather dust. But before that let’s discuss how can you tell if turkey isn’t cooked yet-. So, you have to recook the same. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant, Former Chowhound associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. In fact, it's preferable not to! Tess Masters, who also goes by the nickname The Blender Girl, is a blogger who specializes in vegan and vegetarian blender recipes. Ray Venezia of Fairway market in New York tells you what to look for in your packaged cuts. Help! Modernist Cuisine's Scott Heimendinger shows off a cool trick from their latest cookbook, Modernist Cuisine at Home, to create fizzy, carbonated grapes using a whipping siphon. Her heart and passion lies in the art of cooking great dishes for her family and customers. Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. Bartender Duggan McDonnell of San Francisco bar. With heavy whipping cream and some sweat equity. Copyright © 2017 Affiliate Disclosure | Contact Us | FTC Compliance | Privacy | TOS, Best Vegetable Spiralizer Reviews – The Healthy Way Of Eating Noodles, How To Get Burnt Smell Out Of Microwave – 5 Foolproof Ways To Do It. Trying to get ketchup out of a glass bottle can be a surprisingly frustrating task. Former CHOW Senior Food Editor Jill Santopietro knows not to throw her bird directly into a roasting pan, where the pan juices may get lost. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home. French Press vs. AeroPress Coffee — What's the Difference? Wine writer Anthony Giglio lays out a few ground rules to help you make sense of it all when ordering wine in a restaurant. Brownies are one of life's great pleasures. Aerating wine this fast is great for bolder, younger wines, but Bilet notes that this technique probably shouldn't be used on more delicate wines like a 1982 Lafite. If the turkey breast is nearly done, but still too raw to eat, turn up the oven to 375 degrees Fahrenheit. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. ALL RIGHTS RESERVED. How to check the temperature without a thermometer. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. Wine writer Anthony Giglio offers some insider tips on what's cheap but good. It's not just about a pretty twist of lemon peel; it's about the lemon zest and the citrusy oil, and all of that nestling in your glass and interacting with your cocktail's ingredients. ), Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, shares an idea for a quick, delicious, simple dessert with a goaty tang—you just need goat cheese, chocolate, maple syrup, and cocoa. Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. You have leftover wine. Cleaning your toaster or toaster oven can be a pain because of all the hard-to-reach nooks and crannies. Kitchen counter space is often at a premium in cramped city apartments. When you want to avoid the interior guck. Jason Fox, executive chef of Commonwealth in San Francisco, says guests are always asking him how he makes the simple vegetarian soup he serves at the restaurant. Don't throw them out. Nicole Garrett, executive baker at SusieCakes, shares this holiday tip for how to fix a cracked cheesecake. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home. Boston University student and CHOW.com intern Austin Pohlen shares an easy way to avoid diluting your coffee while still chilling it quickly, so you stay on schedule. Bartender at San Francisco’s Heaven’s Dog and owner of, Most home bartenders strain their drinks using only a Hawthorne strainer (the kind with the metal spring), which lets a lot of extra ice into their drinks. An Autumnal One-Sheet Dinner in Only 20 minutes! Nasturtiums are easy to grow, and you can eat the leaves too. Cooked correctly, it has a hearty, satisfying flavor that tastes great by itself or in soups and pasta dishes. Here she makes dinner in her rice cooker using just a few simple ingredients. And which should you seek out from a dealer? Deborah Lewis of CHOW.com explains how to arrange your dishes and silverware so that everything gets clean while preventing any chipping, warping, or cracking. (Here's Mark's recipe for chèvre truffles from Goat: Meat, Milk, Cheese.). Burning questions answered by A. J. Rathbun. Protect your leftovers-- don't leave the bottle on the counter. Or any vegetable. How to Make a Funnel Out of a Plastic Bottle Don't spend your money on equipment you'll only use once a year. CHOW.com's Katy Davies shares an unusual trick to help get even the most burnt dishes clean! Greg Hjort of Equator Coffees & Teas shows you how to make a cold-brewed coffee concentrate that you can use in iced coffee or hot. Jeff Potter, author of Cooking for Geeks, fancies up his brownies by baking them in oranges. Bruce Weinstein, coauthor of Lobsters Scream When You Boil Them, shows that you can actually cook a frozen turkey for Thanksgiving and it will turn out just as well as a thawed bird. CHOW Kitchen Editorial Assistant Christine Yue Gallary shows you how to make the fancy chocolate and cheese shavings that you can use on recipes like this one. Joe Yonan, author of Serve Yourself: Nightly Adventures in Cooking for One, is tired of seeing half-empty cans of beans just covered with aluminum foil and stuck in the fridge. For instance, blood in the package means dry, old meat. How nice. You should ensure all minced products are cooked thoroughly in the middle, so … And she adds her own special twist to make the traditional yogurt drink even more refreshing. Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to clean clams the right way. Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. undercooked ground turkey PennStatePride Hello, I ate an undercooked ground turkey burger (slightly pink on the inside) - I was wondering if there is a need to worry about the possibility of getting a parasite? Click here for the full recipe. Is it possible to improve upon something as simple as black pepper? Waxed paper will let it breathe. You want them caramelized and nutty, not steamed. The best way is wrapping and leaving your turkey as a whole. Otherwise, there is a greater chance of contamination of the cooked items. And you don’t need a fancy smoking device: You can smoke food on a basic kettle grill. You carve into your Thanksgiving turkey and discover that the meat is still raw. In the middle of the cooking process, you have to turn the half-roasted turkey and expose the other side to the air. Use a fork and test the thicker parts to tell whether it feels hard or tender. Joe Yonan, author of Serve Yourself: Nightly Adventures in Cooking for One, uses leftover corn husks and cobs to make corn stock. Ice cube trays provide long-term storage. Former CHOW food editor Jill Santopietro shows you how to avoid buying special equipment for cookie cutting: Use common kitchen items instead! Or yourself. Daniel Duane shows you how to peel root veggies without peeling your knuckles. In this tip John Birdsall of CHOW.com shares three simple tricks to get quick iced coffee any time you want. Here's what you should—and shouldn't—do. Your waffle maker doesn't have to just sit around collecting dust between brunch dates—you can use it to make dessert! Simple recipe, but packed full of flavour, this is a dish that will … Calories, carbs, fat, protein, fiber, cholesterol, and more for Turkey Mince (Tesco). Allow it to rest for the next 20 – 30 minutes! For a 12 – 13 pounds turkey, it hardly takes over 2½ hours to roast. Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. The next step in ultimate coffee brewing. Ditch the synthetic stuff and make your own. Now, place it inside a foil-lined sheet tray. For more Thanksgiving video tips from CHOW, see If You Break It, Fake It: How to Avoid Thanksgiving Cooking Disasters. Margo True, food editor at Sunset magazine, shares the secret to making a creamy and rich romesco soup without using any cream at all. Read more. And by quick we mean under five minutes. And if you're adventurous, go crazy with any flavor combination you can think of—you might be surprised how well it works. In this video, CHOW.com's Jenny Stewart demonstrates seven surefire methods to get the ketchup flowing with minimal effort. Mark Scarbrough, coauthor of Lobsters Scream When You Boil Them, fills in the details. CHOW.com's Meredith Arthur shares a clever, simple tip on how to transform a glass of bad Chardonnay into a delicious cocktail. For example, try making the caramelly substance known as cajeta with it. With its help, you can remove the uncertainties out of the process. It can lead to severe anemia and damage the gastrointestinal tract. A lot of pet owners want to treat their pets to delicious snacks, but those snacks can be expensive and their ingredients questionable. In some cases, this can be life-threatening. Lauren Shockey, author of Four Kitchens, shows how to make a clear broth flavored with Doritos. Here she makes a guest-friendly nondairy breakfast parfait that actually tastes like yogurt and fruit! Tired of reeking of garlic for days after chopping a few cloves? Bryant Terry soaks, blends, and squeezes his way to easy, delicious nut milk. Boston University student and CHOW.com intern Austin Pohlen knows a simple way to make popcorn that is cost efficient and healthier for you! CHOW.com's John Birdsall shows how he makes perfect salted almonds for cocktail hour at his house—all you need is a paper grocery bag. In the case of peeling kiwis, a paring knife or vegetable peeler seems like the obvious answer—but it's not the correct one. When the fillets won't cooperate, tie them up. This special College Edition CHOW tip is part of a series aimed at helping students on a budget with food and entertaining while living away from home. Cut the way Jeffrey Elliot (who literally wrote the book on knife skills) shows you in this video. All you need is a bowl, a paper towel, and a short knife. In order to cut the pod into perfect circles. What might surprise you is how many of those leaves you need to take off. Many tongues have been saved using this tip. For more info on alternate ways to pit a cherry, see these Chowhound discussions. Everything can be cooked once, and reheated again If you've been craving cold-brewed coffee at home but stressing about having to buy some newfangled gadget, fret no more. Daniel Duane opens a bottle of beer with a piece of rock climbing equipment. These tools will up your knife-skills game immensely. On the off chance that a bottle opener is not around but a carabiner is. Ground beef should never be substitute for a dog's healthful commercial dog food diet, and it should be prepared properly so it doesn't upset his tummy. Take advantage of National Strawberry Month and create your own strawberry soda. Gary Swart, CEO of oDesk, gives you an option (beyond composting) for old lettuce. A. J. Rathbun answers the tough questions. Moreover, some people also make broth using uncooked turkey. Keep them away from heat, light, moisture, and air. When removing bacon from the package, it'll often stretch or tear. 66531testkitchen@timeinc.com Twitter and Facebook: #SLHotline Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, shows how to create realistic mushrooms from a basic meringue recipe. Grace Young, author and contributing editor at Saveur magazine, proves that the carbon-steel wok is a nonstick pan by frying an egg in hers. The best way is carving your turkey in such a manner that it is accurate for a single-serving to your guest individually. The first step to wine appreciation is opening the bottle. And, cover your turkey with a foil such that it doesn’t dry out if cooked early. Offering your pup some tasty ground beef as the occasional treat, or if he needs an appetite boost because he isn't well, is OK in moderation. (And here's how to make a. Less movement equals more flavor. Use this cut for herbs, garlic, onions, or shallots. CHOW.com's Blake Smith shows how the simple technique of cutting a spiral pattern into your hot dog before grilling it will not only improve the wiener-eating experience, but will also transform the dog into a conversation starter. Incredible. Julie Chai, associate garden editor at Sunset magazine, explains why compost is an essential component for achieving good soil for edible plants. Amy Wisniewski, food editor at CHOW.com, uses our Frozen Coco Loco recipe to show how your ice cream maker can be used in an alternative way: to make a frozen cocktail. How to Make the Easiest and Best Cottage Pie, How to Make Cultured Vegan Butter at Home, Take 5: The Best West Village Eats Near Stonewall for Pride, 5 Hollywood Food and Drink Spots You Need to Visit, A Mini Kabob Shop With Big Flavor and a Bigger Heart, This Vegan Restaurant Wants to Make You Rich — "Plant Rich," That Is. A simple rub that makes your meat flavorful and tender. Turns out the microwave's a tool that makes browning butter and melting chocolate not only easier, but quicker too. Jennifer shows you how to make simple syrup using cold tap water in this video. Stop it! In a word, no. Crispy on the outside, creamy on the inside. Your bottle cap can double as a measuring cup. How to get it from the counter to the pie plate. (And. Jeff Potter, author of Cooking for Geeks, shares a very technical tip on how to turn your slow cooker into a sous-vide machine. Jeffrey Elliot, who literally wrote the book on knife skills, explains why. Cooking the beef and other meat to a safe temperature can help kill harmful bacteria. (Click here to see the recipe.). Want to make this salted lassi? With the help of Suzy Brannon, baking aficionado and product manager at CHOW.com, they're also now easy to make! (If you want to make these yourself, here's the recipe.). Daniel Duane offers his advice on avoiding a common kitchen disaster. Duggan McDonnell from San Francisco's. To make your own old-timey treat, see our Peach Shrub recipe. But don't throw it away! CHOW.com's Jenny Stewart demonstrates a quick, easy, creative way to serve up leftover stuffing this Thanksgiving. In this CHOW Tip he shares a few ideas that might make your onion prep a bit more bearable. Did you know that you can make something similar to soft-serve ice cream using only a banana? A Microplane is much easier to use than a knife. You spent good money on that steak; make sure you get the most flavor and best chew out of it. Off flavors in beer can come from dirty pints. Whatever you call it, this sweet and savory snack can be eaten any time of day. There are 193 calories in 1 patty, 114g raw mince yields (82 g) of Turkey Mince, cooked. Hi, My younger brother cooked mince beef hamburgers for me, how ever, they were VERY undercooked. Retain juices while speed-defrosting meat. Try our Strawberry-Blueberry Crisp Baked in a Jar recipe too! Cooking a leftover turkey. How to Make Soft Serve with Only a Banana! Grace Young, author and contributing editor at Saveur magazine, has found two gadgets that will keep you from wasting hours shredding scallions and julienning carrots. Each Easter season, people flock to the grocery store and pick up marshmallow Peeps. One method results in golden brown onions, the other results in translucent onions. Craving that barbecue favorite corn on the cob, but stuck in the office all day? Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. Depending on the level of under-cooked food, you have to determine its ideal re-cooking time. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. Proper temperature, proper humidity, proper light. Christine Yue Gallary, associate food editor at CHOW.com, shows how, with just a little effort, the pods can be used just like the peas. Transform a nonwine person into a wine person with these starter wines. In this case, misshapen, chunky pieces are a good thing. If you suspect you might have food poisoning, there’s a good chance you could be right. CHOW.com's Jenny Stewart demonstrates a simple technique to make a stack of napkins a little more interesting for your next party. Former CHOW food editor Aida Mollenkamp demonstrates a quick, easy way to lure fruit flies away from your food. No plastic, no aluminum foil: Don't suffocate your cheese. Another miracle made possible by Silpats. A ruler is one more thing you don't need in the kitchen. CHOW Senior Food Editor Jill Santopietro demonstrates two approaches to twineless turkey trussing (say that three times fast). Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, loves ice cream. Cover with chicken broth, then with heavy foil. If a fire escape is the closest you come to a backyard, it shouldn’t stop you from smoking. Yelling out your order at a bartender won't get you a drink any quicker—it'll get you an annoyed bartender. In this video, Lisa Lavery of CHOW.com shows you how to pour a velvety, perfectly layered Black and Tan. He has a better way to save those leftover canned beans. Withered and blackish oysters get the boot. Cooking in college is nearly impossible, but Boston University student and CHOW.com intern Austin Pohlen knows a nifty trick for how to fix that problem. No lost digits: It's one of the cardinal rules of kitchen safety. Plus it's ecofriendly! Place the undercooked slices in a roasting pan. Alice Medrich, also known as the First Lady of Chocolate and the author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, ditches the double boiler for this superior method of melting chocolate. Timing all the dishes for your Thanksgiving dinner can be tricky.