I have heard mixed advice on how long you should let a turkey rest after cooking.
Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said you should let the turkey rest for as long as you cooked it. If you cook it 3 hours, it should rest for 3 hours. That seems like an awful long time to me.
Everything else I've read looks like 30 minutes to an hour is fine. Any suggestions?
The purpose- as with any cooked meat- is to let the meat firm up so it doesn't release juices when you cut into it.
In the case of a turkey it also helps to let it cool enough to not burn you when you are carving and eating it.
Both of these goals will be met in 30 minutes to an hour.
I don't know why that chef would recommend 3 hours. At that length of time the turkey would start to approach room temperature and would be less appealing to eat as well as start the clock on the danger zone.
It's to let the juices get absorbed into the meat. The meat doesn't have to be piping hot, as the gravy will be.
It's common knowledge to let the turkey rest for around at least 2 hours. It will completely enhance the taste.
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
are: How long should I raise the dough under 10, 15, 20, 25, 30 degrees? I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long? Thanks. Update: (sorry for my...The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21.... But later, it began to shrink! After 30+ hours, the volume was about 1.3~1.5 times of the original size. I tried to bake it under 250 Celsius degrees for 40 minutes... it tastes like rocks.
the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure for letting something cooked at such low temperatures rest anyways? It's not like a steak that was cooked at high temperature on a grill. ...I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers
I'm hungry at a power substation. All I have is a 13-pound turkey and these air-interrupt breakers. How long does the turkey have to sit in the arc before it's done?
My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours. Should the saline solution be 6% as usual. How do you know if it has bined properly? Do you expect it to be plump and juicy as with poultry or how exactly? Thanks To answer your question, my goal in brining is to simply get as much salt as possible into the cells of the fish. . I do not care about taste, flavour or anything else, I just want salt to penetate into all parts of the fish. As you know if you
, but no matter the label, it seems that the taste of the meat goes bad really fast, within 12-24 hours after cooking. It's almost like the fats went rancid or the meat would just taste quite funny/fishy or different in no time. **EDIT**: Sorry, now I realize it really does taste quite "GAMEY". I didn't want to use the word since it's not gamey like how I find Turkey meat gamey. But there is a little bit of gamey off putting taste to it. When I was younger, the chicken tasted fresh, it doesn't have to be the free range, native or organic all the time, it never tasted funny like what we have now
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it should be used as the dough dries out really fast. My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about... and dark red) 4-6 chicken bouillon cubes Water Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.