11.23.2006
Hi-Tech Turkey Help
Have a habit of messing up or getting yourself in a jam when cooking Thanksgiving dinner (US)? When things go wrong in the kitchen, sometimes you probably feel like running down to the closest restaurant for some professional advice. Physically busting into a restaurant kitchen may be a little extreme, but thanks to a few websites like ChefsLine.com and Chefs.com, experienced chefs are connecting with home cooks via email and instant-messaging.This hi-tech cooking assistance fills a growing need that has boomed recently due to the popularity of hobby cooking. Food TV shows and web sites are inspiring more and more people to try their hand in the kitchen. The only problem is... the average person doesn't really know how to cook anymore.
So the next time you are wondering how to cook a frozen turkey in one afternoon or why your flourless cake never cooked all the way through, professional help might be just one IM away. But before you start chatting with chefs online, you might want to brush up on your chatroom and IM lingo.digg story | methodshop
Pimpin' Thoughts:
Because stuffing is so dense, it takes a long time to heat up and cool down. The cavity of the bird can insulate it and prevent it from cooling to the proper temperature, providing an ideal environment for the growth of bacteria. To avoid this risk, stuff the turkey immediately before cooking. Remove the stuffing from the turkey immediately after cooking, or, better yet, cook the stuffing separately.
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