Mike
Carruthers:
Do you usually cook a big turkey
for Thanksgiving?
Perla
Meyers
I recommend that people should
use two ten-pound turkeys instead of one twenty-pound turkey.
Cooking
expert Perla Meyers, author of the book, How
to Peel a Peach…
Because
it’s much moister. It cooks in an hour and forty-five minutes,
and you have a lot of dark meat, and the white meat doesn’t
get to be over-cooked.
The
best carrots in the world, says Perla, are grown in California.
I
teach cooking in New England, and I do classes there. And we
have found that no matter how much we go to the local farmer
or grow my own, carrots are really not as sweet on the East
Coast as they are on the West Coast.
And
Perla says, never ever buy Parmesan cheese already grated.
Parmesan
has a shelf life of once it’s grated - a maximum of two hours
before the taste completely evaporates, number one. Secondly,
when a shop pre-grates the Parmesan they use a lot of the rind,
and that you don’t want either, so the Parmesan is already not
that good. And, thirdly,
very often in this country, they do not use Reggiano. They use
Parmesan from Argentina which, unfortunately, can be called
Parmesan, and it has a black skin and it’s totally artificial
products and really terrible, and that’s used mostly for grated
Parmesan
At
somethingyoushouldknow.net. I’m Mike Carruthers and
that’s Something You Should Know. |
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