Things you just don't get

[Gibonius]



People are bad at cooking for the same reason they're bad at anything else... they won't make any effort to improve.

I think that's generally true, but Thanksgiving gets this extra layer of nostalgia and mythology over it. Most people only cook a turkey once a year and it's at Thanksgiving. It turns into a whole thing.




I cooked one this year for friends. Spatchcocked it and did a dry bine. It was fantastic. Eight of us ate every scrap of a 15 pound bird.

 

[GreenFrog]



I think that's generally true, but Thanksgiving gets this extra layer of nostalgia and mythology over it. Most people only cook a turkey once a year and it's at Thanksgiving. It turns into a whole thing.




I cooked one this year for friends. Spatchcocked it and did a dry bine. It was fantastic. Eight of us ate every scrap of a 15 pound bird.

o i bet the brine became wet after said spatchcocking

 

[Piobaire]

A brine of some sort is really a buffer against all kinds of errors.

My mother is one of the worst cooks I've ever come across. Her turkey was always dry as a popcorn fart. She would also cook a roast so much the entire thing would be like shoe leather and even the deepest interior would be a dark grey. For hamburgers, she'd first buy that ultra lean flavorless stuff, then place them in the oven on a backing rack so any residual flavour could drip out. Chickens? Would remove the skin, sprinkle a little (and I mean little) paprika on it, and bake the **** out of it.

Seriously a horrible cook.

 

[Gibonius]



A brine of some sort is really a buffer against all kinds of errors.

My mother is one of the worst cooks I've ever come across. Her turkey was always dry as a popcorn fart. She would also cook a roast so much the entire thing would be like shoe leather and even the deepest interior would be a dark grey. For hamburgers, she'd first buy that ultra lean flavorless stuff, then place them in the oven on a backing rack so any residual flavour could drip out. Chickens? Would remove the skin, sprinkle a little (and I mean little) paprika on it, and bake the **** out of it.

Seriously a horrible cook.

My wife had no idea why people liked steak until she got out of her parents house. They cook everything to death. Some kind of paranoia about food safety I think.



That incident with my in-laws and the prime rib was seriously painful. It was like a hundred dollar prime rib. MIL pulls it out at like 145F (already too high) and decided it needs more time because it's "still pink." It's prime rib!

It ended up being this hideous lifeless grey. I ate the minimal amount I could get away with without being insulting. Might as well have eaten my boot.

 

[Van Veen]

Worked at a restaurant where they would dunk any steak ordered above medium in a vat of melted butter. Try to get some flavor into the thing.

 

[Numbernine]

Hah! I used a brine(maple /burbon) and a leave in thermometer about an hour before it was supposed to be done I turned it on .179 F YIKES . I think the brine saved it but the was a close one

 

[ethanm]

Worked at a restaurant where they would dunk any steak ordered above medium in a vat of melted butter. Try to get some flavor into the thing.

Isn't this Ruth's Chris's schtick?

 

[L'Incandescent]

The people with whom I share my world with are always be chiding me or joshing me for overcooking the meat products that I cook but my results speak for themselves never got none of that food born illness from my meals and that is a fact of truth. (I make up for any flavor losses by dunking the meat product in a tank of cumin.)

 

[jcman311]

Quote: This is every steak restaurant. (well just about every steak restaurant)

 

[jcman311]

The people with whom I share my world with are always be chiding me or joshing me for overcooking the meat products that I cook but my results speak for themselves never got none of that food born illness from my meals and that is a fact of truth. (I make up for any flavor losses by dunking the meat product in a tank of cumin.)

I bet @ChiliinFool would chide you too.

 

[HRoi]

Dunking his meat product in a tank full of cumin = typical Linc Saturday night

 

[double00]

My family is notorious for overcooked, shredded turkey. My uncle cannot carve the thing for the life of him. Of course he has cheap, dull knives and is too stubborn for an electric knife. It's become a running joke in the family. That and the fact that no one can slice a pie evenly.

cmon now that's just nitpicking.

 

[VaderDave]



cmon now that's just nitpicking.

It's all good until you're the guy who gets the smallest slice of dat pie.

 

[venividivicibj]

Isn't this Ruth's Chris's schtick?

Tastes good though

 

[venividivicibj]

Of course he has cheap, dull knives and is too stubborn for an electric knife.

I just don't get electric knifes.