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| December
24, 2007:
Holiday Cooking Dilemmas
Interview
with Sarah Breckenridge Web Editor of rFine Cooking Magazine www.finecooking.com |
Mike
Carruthers:
Cooking around the holidays often involves using ingredients you don't necessarily
use all the time: oysters, for example, are traditional New Year's Eve food.
Sarah Breckenridge:
The surprising news is that
you don't need to buy them the day that you're serving them, actually. Because
they're still alive until you shuck them, they'll do ok in the fridge for a couple
of days. Sarah Breckenridge,
Managing Web Editor for Fine Cooking Magazine,
says if you whip your own whipped cream you know it's easy to over-whip it. A
good way to rescue that cream once you've over-whipped it is to add just a few
tablespoons of un-whipped cream. So, just reserve a tablespoon or two before you
start. You want to whisk that into the over-whipped cream and it can really bring
it back from the brink. And if you're doing it by hand - that way you have a little
more control and you won't over-whip it again. Expensive
cuts of meat like prime rib are often served this time of year and typically roasted
in the oven. When
you're just popping it in the oven you don't get a really great seared crust on
the meat - which is what you might get at a restaurant. And so one of our favorite
ways to prepare it is to start out by searing the roast in a pan on the stovetop.
You start it out in a little oil, get the pan pretty hot and sear it on all sides
until it develops that nice crust. And then you can finish it off in the oven
and it's pretty hands off from there. But that one little step at the beginning
really gives it a much more intense flavor. You
can link to the Fine Cooking website
from ours: somethingyoushouldknow.net - I'm Mike Carruthers and that's Something
You Should Know.
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