Here, the nine best tips from F&W's recent Thanksgiving Twitter chat with chef Jonathan Waxman and editor-in-chief Dana Cowin.
Here, the nine best tips from F&W's recent Thanksgiving Twitter chat with chef Jonathan Waxman and editor-in-chief Dana Cowin, whose new book Mastering My Mistakes in the Kitchen features brilliant advice from some of the world’s best chefs (including Waxman). Tweet more of your cooking conundrums to Dana (@FWScout) using the hashtag #kitchenmistakes.
1. Don’t Skimp on the Wine. Chef Waxman’s favorite way to start Thanksgiving is with magnums of rosé Champagne.
2. But Limit the Hard Stuff. Waxman’s tip for avoiding a messy Thanksgiving: “Don’t allow bourbon or tequila at the dinner table!”
3. Skip the Brine. Neither Waxman nor Cowin like to brine their birds. Instead, Waxman recommends seasoning the turkey with salt and pepper three hours before roasting.
4. Choose Your Stuffing Bread Wisely. According to Cowin, the best bread for a moist stuffing is an airy bread that will soak up wine, stock and other flavors.
5. Don’t Give Up On Gritty Spinach. Cowin has a quick fix for salvaging gritty spinach. She washes it again after it’s been cooked, then adds cream.
6. Baste Religiously. For extra-crispy turkey skin, Waxman bastes the bird every five to ten minutes.
7. Spike Cranberry Sauce. If your cranberry sauce is lackluster, Waxman says to add a shot of Grand Marnier and half a cup of orange juice.
8. Bake Leftovers. Waxman makes a casserole out of his leftovers. He chops everything up, throws it all in a roasting pan with butter, cream and lots of herbs, then bakes it.
9. Liquefy Your Pumpkin Pie. For an incredible post-Thanksgiving dessert, Cowin blends leftover pumpkin pie with vanilla ice cream.