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Turkey 101: Your Ultimate Turkey Handbook | Wednesday’s In the Know

November 15, 2017  /  Tiffany Lewis

159 K A Turkey 101- Your Ultimate Turkey handbook.jpg

Thanksgiving is just around the corner which makes me wonder, are you ready to roll up those sleeves and tackle your grand centerpiece? Your thanksgiving bird, that is!

From cooking times, how to select what size bird for number of guests, to the different types of birds and cooking methods, you can consider this your ultimate turkey handbook. So, let’s step into Thanksgiving mania with a plan and make this our best, and most delicious, Thanksgiving yet!

 Purchasing Your Bird:

  • Plan on placing your order at least 3 weeks in advance unless you want a generic store bought turkey. Place like Williams Sonoma and your major grocery stores can place orders of organic and special birds with advance notice
  • Plan on 1 pound of turkey per person (adult). Especially if the sides are in abundance!

When Home:

  • Make sure you have ample room in your fridge: To prevent the potential of cross contamination, store turkey on the bottom shelf away from produce or other raw food

General Rule of Thumb for Defrosting:

  • 1 day for every 4 pounds 

Brines:

  • Dry Brine is the way to go as it takes less space in your fridge and you don’t have to worry about the liquid from your tub dripping or leaking. Rub salt, pepper and spices of choice (i.e. Italian or Greek Seasoning) around the entire bird and let it sit. Cover tightly with plastic wrap and allow to sit in the fridge until ready to serve

Tools for The Job:

  • Oven: Use an oven thermometer before T-Day to make sure your oven is registering the correct temperature and fully functioning
  • Instant Read Thermometer
  • Roasting Pan & Roasting Rack (make sure it fits in the pan)
  • Carving Board & Carving Knife
  • Foil to cover and rest cooked turkey
  • Cooking Twine (if using) 

Approximate Cooking Times at 350ºF by Weight:

9 to 11 pounds – 2 1/2 hours

12 to 14 pounds – 3 hours

15 to 17 pounds – 3 1/2 hours

18 to 20 pounds – 4 hours

21 to 23 pounds – 4 1/2 hours

24+ pounds – 5+ hours

How Do You Know When Your Turkey is Done?

  • A digital instant read thermometer in the thickest part of the turkey (thigh) registers 165ºF
  • Juices run clear
  • Joints move easily

Let it Rest:

  • Cover with foil and allow to rest for at least 20 – 25 minutes

Turkey Varieties: Excerpt from NY Times Cooking

  •  Free-range: This is a bird that is not raised in a cage and is free to graze on any grasses or grains it can find in its pen, which is generally considered a more humane and healthy poultry farming process.
  • Organic: The U.S.D.A. requires that all turkeys sold as organic must be raised free-range, without the use of antibiotics, and fed an organic and vegetarian diet that has not been treated with pesticides.
  • Natural: Natural turkeys are generally less expensive than organic, and are often of a comparable quality. But there is no government guarantee to back up the word “natural” on a label. You must read on to find out if the bird is antibiotic-free, free-range and/or raised on a vegetarian diet.
  • Kosher: Turkeys with the “kosher” label have been farmed and slaughtered according to Jewish dietary customs, with rabbinical supervision. They also undergo a salting process after slaughter that gives the meat a juicy texture. (Don’t brine a kosher bird.)
  • Conventional: This is the standard supermarket turkey. The variety is the Broad Breasted White, which was bred to have a plumper, broader breast. A conventional turkey should be brined; it will noticeably improve the texture. And use an open hand when it comes to seasonings, since the turkey won’t offer much flavor of its own.
  • Heritage: Heritage turkeys are old-fashioned varieties of birds that were common in America until the 1920s. They have a richer, more distinct flavor, more like a game bird, and have a greater proportion of dark meat. Breeds include Narragansett, Jersey Buff, Standard Bronze, Bourbon Red and White Holland.
  • Wild Turkey: It is illegal in the United States to sell a truly wild turkey that’s been shot by a hunter, thus most “wild” turkeys on the market are pasture-raised — often free-range heritage birds. To procure a truly wild turkey you will need to either shoot one yourself or befriend a hunter.
  • Self-basting: These turkeys have been injected with a solution generally consisting of butter or oil and salt, and sometimes herbs, spices and preservatives. Self-basted turkeys are sometimes not labeled as such, so make sure to check the ingredients list. If you see anything other than “turkey,” chances are it is a self-basting bird. Do not brine it. 

Go ahead, print this out, post it on your fridge, Nextdoor Neighbor, or Facebook, forward a copy to your mum, aunt, uncle, brother, book club group, that person sitting next to you on the plane that’s peering over your shoulder…I don’t mind! 

For other terrific tips and hundreds of recipes, including dozens perfect for sharing around your Thanksgiving table like my Parker House Rolls, Pumpkin Pie with Gingersnap Crust and Maple Whipping Cream to Foolproof Turkey, Mashed Sweet Potatoes with Toasted Marshmallows, Velvety Smooth Mashed Potatoes, Cranberry Sauce and Cranberry Relish, and Green Beans with Shallots, Toasted Almonds and Cranberries, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

 

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categories / Back to Basics, Entertaining, Wednesday's in the Know, Holidays
tags / Thanksgiving Guidebook, Thanksgiving Handbook, Thanksgiving 101, Thanksgiving dinner, Thanksgiving entertaining

Cleaning Cast Iron Pans | Wednesday’s In the Know

September 06, 2017  /  Tiffany Lewis

150 K A Cleaning Cast Iron Pans.JPG

If you’re a true believer in the beauty of a cast iron pan yet confused with all the mixed reviews on the best way to clean them, you may want to listen up! Follow these steps, and your cast iron will be primed for generations to come!

For Seasoned Cast Iron Pans:

1.   While the pan is still hot, use warm water, light mild dish soap, and a brush or non-abrasive scrubber.  If the pan is being stubborn and the cooking residue won’t come clean, add a little water to the pan and place over medium heat. The heat will help to loosen any stubborn parts making clean up much more manageable.

o   Note on the soap: Some people refuse to use soap, which is fine, but it’s okay to do so as long as it’s mild and won’t leave a residue.

o   Note on the scrubber:  most cast irons can handle a metal / more abrasive scrubber for sticky thick mess’s, but try to limit how often you use it as it will remove the years of seasoning that has naturally taken place.

2.   Hand dry then drizzle with oil, like vegetable, grapeseed or canola oil.

3.   Using a paper towel, rub the oil in the pan to help hydrate. If your cast iron has a residue caked on top and could use a little exfoliation, add a little kosher salt when you add the oil and watch as the salt removes the layer of grit or grime.

4.   Before storing, remove any excess oil and salt, if using, with a paper towel and store in a dry place!

Or, check out this VIDEO by Le Creuset for a step-by-step tutorial! 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

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categories / Back to Basics, Baking, Wednesday's in the Know
tags / Cast Iron Pans, Cooking with Cast Iron, Cast Iron

Introducing Vanilla Bean Paste. It May Just Change your Life! | Wednesday’s In the Know

April 07, 2017  /  Tiffany Lewis

I still remember my first introduction to Nielsen Massey vanilla bean paste. Syrupy, sweet, decadent, indulgent, mesmerizing, breathtaking…all the words that came to mind during my first introduction. Think about the combination of pure vanilla extract, vanilla seeds scraped from inside a vanilla bean and the consistency of thick molasses. Introducing, vanilla bean paste!

Vanilla bean paste can be used part for part as it’s sister vanilla extract, but the added sugar, which gives it a syrupy consistency, is truly incredible. And, because of this added sugar, its also excellent in your morning cup o’ joe. I always have a bottle of paste on hand but although I can use it interchangeably with my vanilla extract, I usually save it for recipes where I can take advantage of the seeds woven throughout. From vanilla bean ice cream, crème brulee, whipping cream, or cream anglaise, the speckle of vanilla seeds scattered throughout is absolutely show-stopping!

However you choose to indulge in vanilla bean paste, I know you won’t be disappointed! In store or online, check out Sur La Table for a great collection of Neilsen Massey extracts, including vanilla bean paste.

For other terrific tips and hundreds of recipes, including several that feature Nielsen Massey Vanilla Bean Paste, like my Salted Vanilla Budino, Berry Shortcake with Lemon Cake and Fresh Whipping Cream, and my Butterscotch Pudding, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

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categories / Back to Basics, Baking, Entertaining, Holidays, Wednesday's in the Know
tags / Nielsen Massey, Vanilla, Vanilla Bean, Vanilla Bean Paste

Table Manners: Back to Basics, Teaching Kids Table Manners | Wednesday’s In the Know

March 01, 2017  /  Tiffany Lewis

Photograph: Sleep Should be Easy

Photograph: Sleep Should be Easy

I was around 10 or 12 when my mom asked if I would be interested in attending a Miss Manners event held at the gorgeous Fairmont Olympic Hotel in Downtown Seattle, Washington. I’m not sure if the word “overnight” sold me, or that fact it was at the Fairmont hotel, but regardless, we packed my best party dress, white gloves, ties for my outrageously curly hair, that’s a whole story on its own, and headed downtown. I wasn’t sure what to expect, but as most 10 years old are excited about new adventures and overnights, I was ready for what was to come.

We spent the day learning how to set the table, fold napkins, proper placement of glasses and the bread and butter plate, and how to serve and pass food around the table. Lucky for me, I was being instilled with these lessons as a toddler knowing not to leave my chair during dinner, how to keep my napkin on my lap, which silverware to use when, no elbows on the table, chewing with my mouth closed, etc. etc. etc.

So, here we are 25 years later, amazed at what I see when I go out to eat. Kids, running around restaurants with no supervision which is not only disrupting to the guests nearby, but dangerous. “Yes, your child is adorable but not when I am trying to enjoy a nice evening and they are running around roaring like tigers.” Think of all the hot trays of coffee and food coming to and from the kitchen and your child serving as a major tripping hazard.  I cannot even imagine doing–nor getting away with–that when I was a child.

I’m often asked for tips on getting kids to not only try new foods, which I talked about a few weeks ago (Click HERE for the direct link), but also how to teach table manners. Great question, I wish more people asked!

Here are a few of my top tips:

  • Please and Thank You: Always a good place to start, make sure you are reinforcing the please and thank you at the dinner table.
  • Don’t Bribe Kids: Never tell them to sit and be good or no dessert. Kids should know when certain behaviors are allowed, think indoor and outdoor voice, and should be reinforced with good behavior for doing good things! Plus, kids shouldn’t have restaurant size desserts every single night, it’s just not healthy!
  • Make it Short and Sweet: Kids patience level, let’s face it, is small! Don’t expect them to still during your 5-course meal. That’s not setting anyone up for success.
  • Give them an Activity: I whole heartedly don’t agree with putting an iPhone or iPad in front of kids because it’s getting them hooked on TV. Instead, bring coloring books, reading books or other activity books for them to play with, and get the whole family to engage. This way, they are learning while the whole family is coming together. I just hate seeing families at dinner with each kid on their own device with no engagement. Family time around a meal is such a great way to check in with everyone. Make this time count!
  • Make it Fun! Teaching can be fun if done in the right way. Don’t demand, but ask questions which get them to come to the conclusion in their own. Always reinforce by also showcasing good table manners so your children have an example to emulate.
  • Miss Manner Classes: I am sure they still exist and they are so fun! Kids are with other kids learning these life skills in a non-threatening fun way. Then, it’s up to you to reinforce at home and make sure everyone is on the same page.

Take advantage of good manners while contributing to “family time:”

Content provided by Sleeping Should be Easy

Create a positive eating experience.

Kids can display poor table manners because they’re not enjoying themselves (Read: tired, ignored, over-stimulated). Consider the following ways you can make meal times more pleasant:

  • Engage everyone in conversation. Mealtimes at our house usually involve my husband and I discussing topics between each other, sometimes at the cost of ignoring our little guy. While he should definitely be exposed to adult conversation (so he can pick up new words and realize that his parents’ lives extend much farther than coloring and play dough), he should also be included in the conversation. We’ll do this either by talking to his level and explaining what we’re discussing, or asking one another, including him, how our day had gone.
  • Ask kids to help at the dinner table. They’ll love helping and handling real, adult items like the salt shaker and napkins, as well as helping to set the table.
  • Discuss food. With conversations and meals going hand in hand, directing the focus back towards the food on our plate keeps kids engaged and present in what they’re doing. Ask your child what her favorite part of the meal is. Discuss the colors in the food, the textures, the smells.
  • Establish the importance of family dinners. Making a routine of gathering together for dinner has been cited for improved vocabulary and less obesity, just to name a few of the many benefits of this simple ritual.

Here is a better look at what we can be teaching our kids at each age level:

Content provided by Scholastic.com

Age 3 – 5:

What to Teach

  • To sit at the table — sit, no wiggling or wandering around — for about 15 to 30 minutes.
  • To wait until everyone is seated to start eating. Simple as that.
  • How to use a napkin. First, show your kid how to place it in her lap when she sits down. Next, show her how to use it — ahem, not her sleeve — to wipe her mouth and replace it on her lap. “Once you’ve explained the basics, just say ‘napkin’ — your kids will know what to do without things getting negative,” says Jones.
  • How to chew with their mouth closed. “Take a bite of food and chew with a wide-open mouth so your kid sees all the mashed-up food. Ask, ‘Is this grossing you out? That’s why we chew with our mouth closed.’ It explains the rules in a light, fun way,” says Jones.
  • The polite way to ask for food: “Please pass the potatoes” rather than “I want more potatoes.”
  • Not to make comments like “Yuck!” Preschoolers often don’t understand the concept of hurt feelings — so just tell your child it’s not nice to say bad things about the food. Have them say: “I don’t really care for this.”

Ages 6 to 7

Fine-Tune

This is the age when kids learn how their actions affect other people (and vice versa), which can help them understand the whys behind manners.

What To Teach

  • How to use a knife. By now, kids have developed the fine motor skills necessary to cut their own food. Show them how to gently slice back and forth, rather than stabbing at the chicken.
  • Why it’s not appropriate to make negative comments about the food. Around first grade, kids really start to get the whole empathy thing — and you can explain how saying “Eeeeww!” can hurt the cook’s feelings, says Jones.
  • How to dispose of food you don’t like. “The rule is that it goes out the way it went in,” says Post Senning. “So if your child used their fork to take a bite of asparagus, the asparagus goes quietly back to the plate on the fork.”
  • To thank the person who prepared the meal.

Ages 8 to 10

Build Skills

By now your child is flying solo a lot more (going to sleepovers, heading to a neighbor’s house to hang), which makes it an ideal time to talk about how he should behave as a guest — and host.

What To Teach

  • To be a good host: Offer your guests something to eat and drink and never eat something without first serving it to friends.
  • Cell phones and other electronic devices are not allowed at the table. Mealtime is a social occasion, and having your face buried in Minecraft does not count as socializing.
  • How to serve and pass food at the table. Teach things like using the serving spoon — not her own spoon — to dish from a common bowl. Also, if someone asks her to pass the bread, she should hand over the bread basket, not just a single slice.

And, if you’re on a date with someone that clearly hasn’t taken Miss Manners class, forward them this link or you better start thinking through that second date! J

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

 

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categories / Back to Basics, Entertaining, Holidays, Wednesday's in the Know
tags / Table Manners, Kids, Manners

The Ultimate Baking Guide: 5 Steps to Becoming a Better Baker | Wednesday’s In the Know!

November 02, 2016  /  Tiffany Lewis

With the holidays quickly approaching, you wouldn’t believe the number of questions I get when it comes to baking. To help answer all your sweet (pun intended) culinary questions, I have turned to The Food Network Kitchens for their complete and thorough rundown! With these simple steps, you will be baking like a champ and the talk of your holiday potluck.

Measure Flour the Right Way:

Flour is tricky – pack it too tightly into a measuring cup, and you might end up with more than a recipe intended. The most-accurate way to measure flour is to weigh it in grams — but not all recipes offer ingredients’ optimal weights (or were even developed with weight in mind).

In our Food Network Kitchen, we aerate the flour a little with a fork, spoon it into a measuring cup, and then level it off — many other pros follow this procedure, too. But other recipe writers might prefer a different method, which could alter how you approach their recipes. In cookbooks and magazines, look for advice in the recipe headers, cook’s notes, or index. But when in doubt, go with our method and adjust the amount next time, if necessary. – The Food Network Kitchens

Make Friends with Parchment:

Parchment helps food lift easily off baking sheets and pans, but it’s handy in other ways, too. For instance, sift dry ingredients onto a piece of parchment, lift up the sides, and use it like a funnel to minimize spills as you’re adding ingredients to a mixing bowl. Or, keep pie dough from sticking to your work surface by rolling it out sandwiched between two pieces of parchment (which also make transporting the dough less cumbersome). – The Food Network Kitchens

Give Eggs Some Space:

It’s frustrating to have to fish eggshells out of a mixing bowl filled with ingredients. Minimize the unwanted crunch by cracking eggs into a separate bowl and then adding them to the mix. This will ensure you never ruin your batter with a bad egg, either. ­– The Food Network Kitchens

Warm Ingredients to Room Temperature — Fast: 

Lots of recipes call for room-temperature eggs or butter, but how many of us always forget to pull them out of the fridge early enough? (Answer: all of us.) A couple of tricks will dispel the problem: Place eggs in a bowl of warm water for about 5 minutes to remove the chill, and cut cold butter into super-thin slices, which will help soften it up much more quickly. – The Food Network Kitchens

Get a Lift with Foil:

Before making brownies or bar cookies, line your baking pan with a piece of foil large enough to hang over at least two sides. Grease the foil, add the batter, and bake as you would normally. When your treat is done and cooled, use the foil overhang as handles to easily lift your goodies out of the pan. – The Food Network Kitchens

For other terrific tips and hundreds of recipes, including tons of baked sweets like my Famous Chocolate Chunk Pecan Cookies, Banana Streusel Muffins, Chocolate Pecan Fudge, Brown Sugar Cardamom Cake, and even Espresso Brownies – to name a few –  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

 

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categories / Back to Basics, Wednesday's in the Know, Baking