ElsieD

Quick question. I am cooking a capon and am trying to use the probe function. Straight out of the fridge, the probe tells me the bird is already at 130F which is impossible. I am clearly doing something wrong. I never use the probe function. Can someone tell me the exact buttons to push and in what order? I feel like a dummy asking this, but help is appreciated.

That is one pathetic looking egg.

6 minutes low pressure?

There are a chain of stores here called Farm Boy who sell turkey carcasses every Thanksgiving and Christmas. We had to go to 3 different stores to get that quantity. We just unloaded batch number 2, below and batch 3 is browning. That roasting pan in about 16." long and 12" wide.

Yup, you're right. Thanks, I changed it.

Yup. Second Monday in October.

We are in the process of making turkey stock, some of which will be used for gravy for our dinner. We bought 53 pounds of turkey carcasses and will need to do it in 3 batches. The first batch is simmering away, batches 2 and 3 will be roasted today. Some stock will be held back for gravy on Monday, the rest reduced until it cools into a very firm jelly then frozen in ice cube trays for future use. I made our cranberry jelly this afternoon, ran it through a food mill and then a sieve so that is done. I am about to bake a loaf of bread in the bread machine which I will use to make the stuffing tomorrow. We have pumpkin pie courtesy of Costco. That leaves just squash and carrots needing prep on Monday and cookng the capon. There are just the two of us so we'll have lots of leftovers to enjoy. Happy Thanksgiving, everyone.

@Tropicalsenior. I just looked at the recipe again for the buns. Have you ever tried freezing the unbaked buns, letting them thaw in the fridge overnight and then baking them?

I have Alton Brown's 3 Good Eats books and 2 of his I'm Just Here For The Food. In those books, he has only one recipe resembling lemon curd and it is for lemon pie filling and is different from the recipe @Smithylinked to. Sorry I couldn't help.

Why is there what looks to be a round depression in the egg white? Was there a lid on it?

Thanks, @Shelby. Enjoyable, as always. I've never seen a dove. How much do they weigh?

@Deephaven. Do you cut the butter in or just squish it in with your fingers, like making flakes? I'm assuming this is for fresh berries, right? I've copied the recipe so as soon as I can get some blueberries, I'll give it a go.

Thank you. You've confirmed what I thought. I may try this with Jim Lahey's no-knead bread recipe and see how that works out.

Those look delicious. When wild blueberries were available I made a couple of different muffin and scone recipes. I wasn't happy with any of them. Is your scone recipe shareable?

I'm in that camp as well. It's not all foods, but some. Chicken stock in particular leaves me with little to no appetite after smelling it all day.

I'm having great difficulty imagining how the immersion blender utilizes the food processor. Or vice versa.

I watched the video and I'd like to try it. But.....say I've made up a batch of dough and I've cut off 20% and it's been kept in the fridge. Can this 20% be used to make a dough with a higher hydration? If yes, after making the that dough, would I cut off 20% of the higher hydration dough and the next time I want to make a lower hydration dough, can I use the saved 20% as is or do I have to adjust for the extra water in the 20%? I hope this makes sense. I also assume that of the original 80%, I can leave it in the fridge for a few days if I wanted to make a fresh sandwich bun every day? I hope this makes sense.

I'm like that with salty Dutch licorice.

GERD is never happy. Ask me how I know.

https://www.seriouseats.com/braised-chicken-aji-amarillo-coconut-milk-recipe

I'm (almost) embarrassed to say this but we have freezers in our two large refrigerators as well as a big stand up freezer. They are jammed, so the idea is to not freeze everything and to leave some of it in that refrigerator drawer. I can keep the temperature at 31F, no problem. That drawer would seldom be opened. I have 4 packages of short ribs and 6 of beef cheeks so maybe I'll put them all in there. If I get near the 8 week mark and still have some, I can always freeze the rest at that point, no?

I have a bunch of bone-in and boneless short ribs along with beef cheeks about to get pulled and chilled after a 48 hour bath at 133F. Once iced down, how long can they be safely stored in the refrigerator? We have a spare fridge that has a separate drawer and I can set the temperature to as low as 31F. Thank you.

WRT?

I'm not so desperate that I'll be watching. I tired of his shtick long ago.

@curls. That was really interesting. Thank you.