No more Dry white meat.

Let’s face it, for those who aren’t used to cooking big meals like Thanksgiving dinners
it can be daunting and if this describes you and you need some help, you’re in luck,
listed below are some of the foods you’ll probably be making this upcoming
Thanksgiving and some simple tips to ensure they’ll come out successful.

The Foods:
Pasta
Turkey
Pies
Biscuits
Veggie Scraps

a) Pasta-
If you plan on making a pan of baked ziti or Mac & Cheese, make sure the noodles
aren’t mushy. To avoid mushy pasta, try covering dry pasta with hot water, then let it
alone for 30 mins. while you prepare other dishes or the sauce.
After 30 mins. drain well and finish preparing your baked ziti or Mac & cheese.
Unlike parboiling, which can overcook the noodles, this technique hydrates the
starches just enough to soften to a perfectly chewy texture in the oven.

b) Turkey-
What’s one of the biggest complaints when it comes to cooking a turkey?
The “white meat isn’t as juicy and tasty as the dark meat”.
To prevent this tragedy on Thursday (Nov. 24th) do the following…
Apply a reusable Ice pack directly on each breast for an hour before cooking.
Lowering the temperature of the breasts ensures they cook at the same rate as
the dark meat, so both come out equally juicy and delicious.

c) Pumpkin Pie-
No matter how careful you are, carrying a pumpkin (or sweet potato) pie
from the countertop to the oven, some of the filling may spill out and make
a mess on the kitchen floor. For a cleaner transport, mix the filling in a blender
instead of a bowl, then place the empty pie shell on the oven rack. The blender’s
spout will make it easy to carefully pour the liquid into the pie shell.

d) Veggie Scraps-
You’re probably going to use a lot of fresh vegetables this holiday and
instead of throwing out the onion peels, parsley stems and carrot peels,
stash them in a plastic bag and store them in the freezer.
Save up about 4 or 5 cups and use them to make veggie stock or
turkey and veggie stock. To make: Fill a pot of water, toss in some
turkey (or chicken) bones, seasonings (turmeric, ginger powder, black pepper)
and the veggie scraps and simmer for an hour or two. Store this stock in the
fridge for a week or two and use it in soups, sauces and stews.
Another tip: You can also make veggie and turkey neck stock on Thanksgiving
and use it to baste the turkey, or add some to your gravy or stuffing.

e) Biscuits-
If you plan on making your own pie crusts, biscuits,
and scones this holiday, use this tip…
Instead of using a pastry blender to cut cold butter into the flour,
use the large holes of a box grater. Simply freeze the pre-measured
amount of butter for 30 minutes before grating. This is the secret
to deliciously flaky baked goods.

Sources:
* AllRecipes.com
* Taste of Home Magazine
* Food Network Holiday Cookbooks

Please pass this article on to family and friends who need a little help
with certain dishes this Thanksgiving. Share it over at Facebook, LinkedIn,
Pinterest, Snapchat, Instrgam, Tik-Tok, Reddit and Twitter.

One last request:
If you need more help with more dishes like mashed potatoes, stuffing,
pie crusts, turkey, gravy and stuffing for the upcoming holiday,
just head on over to Amazon.com/kindle and type The Cooking & Cleaning
Rxs Just For Thanksgiving in the search bar. Download a copy for yourself
and a copy for a friend or family member.
This E-book reveals all of the secrets to making the best tasting
above-mentioned foods.
Thank-You!