- Joined
- Jul 27, 2011
- Messages
- 54,975
- Reaction score
- 43,339
- Gender
- Female
- Political Leaning
- Independent
It is true that when you freeze meat, you change it and not for the better. With Turkey, it's negligible. Freeze ham and you will ruin it. The texture will be off.
I see nothing wrong with frozen turkeys. But when it comes to good prime rib you need to visit your meat market and get good aged beef. The stuff you get at Kroger or Costco etc. will be disappointing.
I never stuffed a turkey always fixed a mean dressing instead but I would always fill the cavity of the bird with celery, onion, apple, herbs and orange. It helps to keep the bird moist and seasoned. I always had a house full to feed. The bird I would roast the day before once it cooled I would carve and place it into a container and pour a can of turkey broth over it to keep it moist. It would be heated up and served first and be quite moist. Trust me your guests will not know it wasn't just roasted and rave about how moist it is.
Yup, all turkeys taste the same, which is why we're having lamb this Christmas. :mrgreen:
I'm going with the traditional Christmas goose. As in, I'll grab my girl's ass while she's making me a ham. HAM I SAY
You can't have two turkey holidays within a month of each other. F that ****. Turkey is for thanksgiving, ham or a nice roast is for Christmas, ham is for Easter, hot dogs and gunpowder are for the fourth of july, corned beef and alcoholism are for St. Patrick's Day, some nice tree bark is for arbor day. Period. End of discussion.
Sounds a lot like me. I do turkey for Thanksgiving, but then, because my husband is such a huge turkey fan, I do another turkey for Christmas, plus I always do a Christmas ham. Then I do a ham for Easter. Always, always do NY style cheesecakes for the major holidays, too.
Sounds a lot like me. I do turkey for Thanksgiving, but then, because my husband is such a huge turkey fan, I do another turkey for Christmas, plus I always do a Christmas ham. Then I do a ham for Easter. Always, always do NY style cheesecakes for the major holidays, too.
I will buy my frozen turkeys from Kroger but not a standing rib roast or other expensive cuts of meat.
Oh. Thanks. Honestly, sounds like a long, boring way to overcook a steak. :lol:
I turn my cast iron skillet on until it starts to smoke just a bit, then I toss my steak in (after it is salted and at room temp) with no oil or fat, for 2 minutes, each side. Then 1 minute basting with butter, flip, 1 minute basting with butter, and done. Perfect medium rare for about a 1 lb ribeye.
Have you, or anyone else, noticed a difference in steak when it's frozen? I grabbed 3 ribeyes and was going to cook them right away, and had unexpected company for a couple of days, and had to freeze them.
I normally like to cook them fresh, but these have been frozen for a few weeks now. I just wonder if they'll be as good once they are thawed.
Venison chili and tamales for Christmas eve.
On my way
If you aren't going to grill it, this is the way to do it.
You can do it, but it's not as good. I will freeze steaks also but you do lose a little bit of quality when you do it. It's easier to get away with because we cook them medium rare. I think you notice it more with medium well and well done (ruined IMO) steaks.
I just don't have good luck cooking steak on a grill. I like a wicked hard char on it, and I just can't seem to get that on a grill.
Before I would ruin my steaks by cooking them at any temp over medium-rare, I'd cut them up and turn them into beef stew or chili.
I use lump charcoal. It burns hotter and cleaner. The heat is the key to a good sear.
May give that a shot. I only cook on a charcoal grill. Gas grills are ****. They are just for people who like cooking outside, but don't like the grilled flavor. What's the point?
Gas grills are for hot dogs for the kids.
When was the “fresh” one slaughtered?
Turkeys are not slaughtered. They are harvested.
At one of our local groceries the fresh ones come from a local farm near the next town south, some 25 miles away. They are more expensive than the frozen but for Thanksgiving and Christmas, we go fresh every time.
Goose is gamy af. I am ok with duck, but goose is kinda grody.
May give that a shot. I only cook on a charcoal grill. Gas grills are ****. They are just for people who like cooking outside, but don't like the grilled flavor. What's the point?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?