Cooking Tips

Questions about the turkey need not add stress to holiday preparations; you have many options. Turkeyi is sold in a range of sizes, 5 to 8 pound fryer-roasters, 8 to 16 pound female turkeys, or hens, and 8 to 25 pound (or more) male turkeys, or toms. Higher priced free range turkeys are also available. If your family prefers white meat, you can buy a large turkey breast to debone and stuff. While just as tasty as white meat cooked on the whole bird, it is easier to carve. Should you buy a fresh or frozen turkey? While there is no substitute for the flavor of fresh turkeys, they are a bit more expensive and should not be bought too far in advance. Availability and price favor frozen birds, but there is all that thawing time. Finally, should you truss and stuff? Trussing helps to hold the stuffing and keeps the wings and legs close to the body making them less likely to overcook or burn. Stuffingi adds to the turkey's cooking time, and so there is a greater likelihood the breast will become dry. Additionally, if the stuffing is undercooked, it will harbor harmful bacteria. It may be less worrisome to cook the stuffing separately.

To make, chop 3 or 4 vanilla beans into small pieces. Do not lose any of the little black seeds. Drop the pieces into a clean jar and cover with 1/2 cup brandy and 1/2 cup water. Cover with a tight-fitting lid and keep in a dark place, shaking every other day. Vanillai Extract will be ready in about 2 weeks. Add a tiny bit more brandy if the beans still seem potent. The mixture can be added to indefinitely. Use just as you would store-bought vanilla extract. Store it anywhere, and it will keep for up to one year.

If you are tired of your vegetables losing color, texture, and flavor before you serve them, then blanching may be the solution. Prolonged exposure to heat deteriorates vegetables. Blanching lightly cooks only the outer layer of their flesh. To blanch vegetables plunge them into boiling salted water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. Green beansi and other fibrous vegetables retain their crispiness and color. For other vegetables and fruits, such as tomatoes and peaches, a brief blanching loosens the skin while keeping the flesh firm, making them easier to peel. In all cases the color is set and the flavor is retained. You must remember not to overload the pot because this will increase the cooking time. Blanch in batches if necessary. The vegetables can be used immediately in salads and other cold dishes, or they can be stored or frozen for later use. A quick saute or stir fry is all that is needed to finish cooking the vegetables, and if they are being added to a dish such as a soup or stew, adding them during the last few minutes of cooking will insure colorful results.

Do not refrigerate as they will lose their flavor.
They are excellent in salsa.

Method 1
Wash and stem tomatoes. Slice horizontally about 1/4-inch thick. If desired, salt on both sides, allow to sit for 30 minutes, then rinse. Lay on mesh or foil-covered baking sheets. Cover lightly with cheesecloth. Place in the hot sun for several hours, turning occasionally, until desired dryness is achieved. Store in jars in a cool place.
Method 2
Make marinated sun-dried tomatoes by placing tomatoes in jars with olive oil, garlic and herbs; refrigerate immediately at 40 degrees F or below.
NOTE: Be sure you sun-dry your tomatoes on a day when the humidity is low.

In a deep 4-quart pan, heat 1 1/2 inches canola oil to 375 degrees F. Float 1 tortilla on top of the oil. With the bowl of a metal ladle, press down on the center of the tortilla until it touches the bottom of the pan and oil bubbles up around the tortilla. Hold tortilla down until it is golden brown, about 2 minutes. Lift from oil with tongs and a slotted spoon and drain over pan. Let cool and drain on paper towels. Repeat to cook the remaining tortillas (if made the night before, store in airtight container).

Flouri tortillas are best stored in the freezer until needed. To soften tortillas, warm them on a hot ungreased skillet or griddle for about 30 seconds to 1 minute. They can be warmed at 150 degrees F in the oven for 15 minutes. They can also be wrapped in plastic wrap and microwaved on HIGH for 15 to 20 seconds.
To fill and fold, place a portion of the desired filling about halfway between the center of the tortilla and the edge nearest you. Foldi the edge of the tortilla nearest you securely over the filing, then fold the sides to your right and left to close each end that was left open by the first fold. Finish by rolling the tortilla away from you until it is completely closed.

Preheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.
Cut slits in a corn tortilla. To do this, lay the tortilla flat. Cut as though you are cutting it into four sections, but only cut to within about an inch of the middle. In other words, do not cut all the way to the middle. Put tortilla in the deep fryer. Using a 3-inch diameter soup ladle, press down on the center of the tortilla so that a cup shape is formed. Hold the tortilla in its bowl shape under the oil until it becomes crisp, then drain the shell on a plain white paper towel. These are usually filled with a picadillo and garnished with shredded lettuce, chopped avocados, chopped tomatoes, grated Cheddari cheese and hot sauce.

Try to use honeycomb tripe, the most tender of the varieties. If the tripe has not come already cleaned, clean it as soon as possible because it perishes very quickly. Start a day in advance of cooking. Mixi together 1 cup kosher salt and 1 cup of inexpensive vinegar. Pour about one-third of the mixture into a large bowl and add the tripe. Scrub the tripe vigorously with a brush for about 5 minutes. Rinse the tripe under cold running water and repeat the process two more times. Transfer the tripe to a bowl and cover it with cold water. Chill, covered, at least 8 hours, or 16 hours if possible. Change the water once about halfway through.

Black truffles are earthier and woodsier than white ones. They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen.