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Cooking 101: How to Cook!

Sous Vide Turkey – The Way to Get a Perfectly Moist Turkey Every Time

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If you’ve been paying attention to food trends lately, you’ve very likely heard of sous-vide, even if you’re not completely sure what it is. Thanksgiving is the perfect time to try the sous vide cooking method.

That’s because undeniably, poultry is where sous-vide shines. Unlike red meat, which can be eaten with a gradient of done-ness so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It‘s amazingly flavorful and never, ever dry!

Don’t let the name intimidate you. Sous-vide (soo-veed) means ‘under vacuum,’ a reference to the way food is packed before you cook it using this method. The equipment used to cook the food is called an immersion circulator, so you’d properly say, “I’m cooking this delicious turkey sous-vide,” not “I’m cooking this delicious turkey in the sous-vide.” But I digress. Why are people going crazy for sous-vide cooking? And should you jump on the bandwagon?

The premise behind sous-vide is actually simple. In traditional cooking methods such as dry heat (baking, roasting, broiling, frying, searing) or moist heat (boiling, braising, poaching, simmering), the goal is to get the center of the food cooked to the temperature that you want it to be.

Unlike grilling, here’s how sous-vide works:

Season your food (or even add a marinade or sauce) and place it in the bag you’ll be cooking in. You can invest in a vacuum sealer or just use Ziploc® bags (Brand name bags seems to leak less).

To vacuum seal with a zip top bag, place the item in the bag, then keep the zip top open and lower the bag into the water immersion circulator. Allow the water to press the bag closed, and lower it in until just below the zipper, so all the air is now pressed out. Then, zip the top and remove the bag from the water bath.

Bring the water in the circulator to the temperature that you want your food to be, and then place the bag back in the water bath with the immersion circulator. Cook it for a predetermined time, then remove from the bag and pat dry. The sous-vide cooker circulates water around the pot. The circulation prevents hot and cool spots from forming in the water to ensure even temperature throughout your food. Your food never overcooks. It’s just how you like it, every time.

Note that there are several types and brands of precision immersion cookers ranging in price from about $119 – $169. Many can be controlled remotely via Wi-Fi and Bluetooth. Kosher.com will review several brands, prices and other accessories in future episodes.

If you already own an immersion circulator or plan to purchase one in time for Turkey day, try this great recipe from Michal Frischman for Kosher.com.

Sous Vide Lemon Herb Turkey

Sous Vide Lemon Herb Turkey

SOUS VIDE LEMON HERB TURKEY

1 2-pound (1-kilogram) boneless, skinless turkey breast, sometimes known as turkey London broil (see note)
1/4 cup honey
1/4 cup lemon juice
1 teaspoon dried dill or 1 tablespoon fresh
1 teaspoon dried parsley or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
1/4 teaspoon black pepper
1 teaspooon salt
2 tablespoons flour

Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty ziplock bag or in a vacuum sealer bag. Add marinade to the bag. For a ziplock, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.

Place the turkey in a sous-vide set to 143°F (62°C). Cook for four hours or up to eight hours.

When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.

Note: You can follow the same time and temperature for any size turkey you would like to use.

Variation: To cook in the oven, keep the skin on and bone in. Bake at 375°F (180°C) for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160°F (70°C). Remove and allow to rest for at least 15 minutes

About Kosher.com
Kosher.com is the premier site for kosher cooking and conversation and the place to go for all things kosher food. Less than a year old but a rising star on the kosher food scene, it has thousands of top-quality kosher recipes, articles, tips, and entertaining shows. The site is the ultimate platform for the most diverse collection of kosher recipes.

Check out the kosher.com ongoing cooking series, where they will address choosing the right times and temperatures in sous-vide cooking for a range of different foods, and much more.

You can also rely on recipes for sous-vide at www.kosher.com, at many other online resources, and on the app your immersion circulator is linked to. Over time, you will likely want to experiment and come up with recipes on your own.

Stay tuned for the entire sous-vide series only at Kosher.com. They will have you cooking like a professional chef in no time!

And, you won’t want to miss this Sous Vide Video (http://www.kosher.com/shows/video/155/two-easy-ways-to-start-cooking-next-level-ribeye) –  Watch Chef Gabe on Episode 6 of ‘Under the Hood’, only on Kosher.com. Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer Steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner.


Infographic: 15 Easy Ways to Make Food Taste Better

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The infographic below (from British friends of the food blog… hence yoghurt instead of yogurt!) includes some great tips for making your food taste even better. I love these tips – several of which I personally swear by.

Below are a few quick tips from my own kitchen:

  1. When making a dish with multiple food components (stew, soup, salad…), chop the individual foods as small as possible. Sure, it’s more work (unless you use a food processor) but each bite will provide more flavor. After all, the more foods that can fit on a spoon or fork at once, the greater the flavor punch.
  2.  Ground Chuck simply tastes better than ground beef. There is no getting around it.
  3. In addition to Kosher salt and black pepper, a few seasonings I keep on hand at all times (as in I’m apt to run out of just about anything before I ever run out of them) are: Cumin, Montana Mex Chile Salt (as well as their Sweet Seasoning Blend), Garlic Powder, Cayenne Pepper, Red Pepper Flakes, Pink Himalayan Salt, Seasoned Salt, and McCormick’s Montreal Steak Seasoning. Experiment with seasonings – go bold! Just do so a little at a time, because you can always add more, you can’t add less.
  4. Use herbs often and use herbs generously. I love growing my own herbs – even though there is a Battle Royale between me and raccoons – and they’re winning. Good thing they’re so darn cute! Rosemary, chives, parsley, and cilantro are my favorites but Basil and Oregano are fast-becoming members of the “in crowd.” Add parsley to scrambled eggs, cilantro to any and all Mexican-inspired dishes, rosemary to soups, and chives to everything else. Well, almost. Chives snipped onto fresh from the oven baked potatoes make all the cares of the world slip away.
Courtesy of: Quid Corner


Food Workshops: 3 Teambuilding Events to Make the Mouth Water

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Food, glorious food! Whether your company is looking for ideas for corporate events or days out, or a new way to approach team building exercises, turning to food based activities is a great way to engage everyone at work.

An opportunity to enhance social interaction between your staff members, with plenty of collaborative problem solving skills required, the kitchen can be an enjoyable place where everyone feels able to contribute something useful to the team.

Here are three food workshop ideas that are likely to be very popular with your staff team, as advised by Lloyd Wells – a dab hand in the kitchen and online, working with Best Venues London – a FREE venue-sourcing service designed to highlight the most unique venues in the UK.

Baking Class

Who hasn’t been inspired by The Great British Bake Off? Whether you’re a novice baker or expert patissier, there’s nothing like the smell of freshly baked goodies to put a smile on everyone’s face. If you’re looking to reward your team or raise morale, a corporate Baking Day out may be the perfect solution.

Under expert instruction, your team will enjoy spending a hands-on practical day recreating old classic recipes or testing their creative flair to produce new sweet treats – cakes, sweet pastry, biscuits, cupcakes – then decorate and serve.

Taught by professional pastry chefs, your group’s baking skills will come on in leaps and bounds, with plenty of motivation and praise, not to mention useful tips of the trade, provided throughout the day.

Why not finish off with a baking competition under the watchful eye of professional judges to see who is the champion baker of them all?

Sushi Workshop

Sushi is a Japanese delicacy that looks as good as it tastes, and you can learn how to make these mouthwatering mini dishes within a few hours. Teambuilding workshops are fun and light-hearted – no cooking experience required.

Far from being all about raw fish, sushi is any dish that is made with special sushi rice, often rolled in nori, a type of sea vegetable. With a wide variety of ingredients to choose from, including many fish and vegetarian options, every palate will be catered for!

Let an experienced sushi chef demonstrate the art of rolling sushi and discover some of the wonderful fresh and tasty Japanese ingredients you could incorporate into different types of sushi, such as futomaki and hosomaki, temaki and nigari.

Then put it all to the test in a hands-on session creating your own sushi rolls. How about a little Master Chef style competition to find out whose efforts are the most professional, followed by sampling all the delicious results?

Chocolate Making

Indulge your executives while bringing out their creative team spirit with a chocolate making workshop. A professional chocolatier will demonstrate the delicate art of handmaking and decorating exquisite chocolate treats, with plenty of opportunity to sample.

Learn about the history of chocolate, its near magical properties and myths, and send your taste buds on a journey of discovery as you tease your palate with a range of ingredients from raw cocoa nibs to 100% pure chocolate.

Then it’s your turn to try your hand at making your own chocolate ganache, piping techniques, chilling and decorating to your heart’s content. This is a perfect opportunity to develop camaraderie and team work techniques in a fun and stress-free environment.

And the best bit? Every member of your group goes home happy with their own box of chocolates to impress friends, family or colleagues.

Avoiding Burns and Accidnets in the Kitchen: A Picture is Worth 1,000 Words

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Kitchen Accident Tracker
Something One of My Funny Daughters (Brittany) Made for Me the Next Day
This time of year is blissfully (yet crazy) busy for all of us, especially those of us who are also food bloggers. So many gift ideas to share, reviews to post, and recipes to pass along! However, some things are more important…. yes, even more important than stuffing recipes.

*Gasp!

A little over a week ago, I didn’t just burn my hand – I burned it good and proper.

Burned Hand from Bacon Grease
The photo above is from two days later. The nurse at the Urgent Care told me my hand would swell up, so I might want to remove my wedding ring ahead of time. I’m so thankful for this advice, because he was right, it completely ballooned up. This picture is after some of the swelling had gone down – the day before, I could see zero knuckle definition. I was very glad I had moved my wedding ring to my pinkie, otherwise it would have been a nightmare.

My Confession:

On the night in question, I was making bacon cheeseburgers in my iron skillet. After frying the bacon and sauteing my onions, I actually had too much bacon grease in my skillet. I knew I’d be making beans the next day, so my intent was to carry the iron skillet (those things are heavy, you know?) to the sink and pour the majority of the grease into a grease-holding container.

On the way from Point A to Point B, my mind kind of wandered….

Why didn’t I make smashed potatoes to go with these?.. I had crinkled fries the last time I made bacon cheeseburgers…  But they’re so good… MAN, is this skillet heavy… it makes my bad shoulder hurt like the dickens to carry….

Then it happened. Just as I was attempting to pour the HOT bacon grease into the container, somehow my arm gave way and I poured it all over the front of my left hand. Instinctively, I carefully sat the skillet into the sink and ran cool water over my hand like Niagara Falls.

I couldn’t, in that moment, remember exactly what would be best for such a burn, so I called out to my youngest daughter, “Would you please Google what you should do when you burn your hand with hot bacon grease??”

I’ll never forget her, “Uh oh! Okay…” Within 15 seconds she came into the kitchen with the answers.

When my husband got home from work, he took one look and off to the doctor we went. I’m not going to lie here, this was one of the most painful experiences I have ever had – and this from a lifelong klutz. The burning pain was excruciating and it did not let up for days.  I’m not bragging, mind you, or even seeking sympathy (although that is always a comfort). I’m not telling you all of this or sharing these pictures to gross you out, I’m only trying to catch your attention because I wouldn’t want this to happen to anyone. Please remind all the cooks in your life of the dangers that lurk.

Sometimes danger lurks the most in the “everyday” and “common” routines. I’ve cooked every single day for too many years to count.  The kitchen is my domain and cooking is my obsession. I think part of the reason I slipped out of the moment is because I’m so familiar with the moment.

Big mistake. I realized this, like, 20 times between the moment it happened and our arrival at the urgent care center.

Side note: When you make RNs and doctors grimace, you know you’ve done something righteous.

Burned Hand from Bacon Grease
My Lessons:

  • I made several glaring mistakes on “Bacon Grease Night” but there is one thing I have always gotten right. Since I first began cooking (at the age of 19… never you mind how long ago that was) I have always known and adhered to the law of keeping small children and animals out of the cooking arena.  Even before heading toward the sink with my iron skillet of hot doom, I glanced around to make sure my cat Alexa had not wandered into the area. Always know where your children are when you’re cooking – whether they wear fur or skin.
  • One other thing I did right, in the way of prevention, was this: I always keep a bottle of Aloe Vera Gel in the refrigerator. It was something I found myself extremely grateful for that night.
  • Always know what you should and should not do in the case of any type of emergency – whether it’s a burn or cut. I did not. With a burn, you should apply cool water, but not ice or ice water. Also, aloe vera gel helps the burn to stop making you feel like you are on fire. Apparently, keeping my hand in cool water and following it up with cold aloe vera gel kept my burn from being even worse.
  • Always have a stocked (with up to date ointments) first aid kit on hand. There should be Neosporin, band-aids, sterile pads, gauze, and first aid tape – just to name a few.
  • If you have a significant burn, go to an Urgent Care or even the ER. They have what I came to refer to as “unicorn salve” because it was so magical. It’s called Silvadene Cream, but I’m sticking with unicorn salve. They can also tell you how to prevent infection and wrap it for you.
  • You won’t want to leave your bowl of cool water or your life-saving sink, but GO.
  • Last, but possibly most important of all – stay in the moment. Stay in the here and now and be AWARE. Since the burn happened, each move I make in the kitchen has been accompanied with the thoughts of what could happen. This isn’t making me a worry wart, it’s just making me more AWARE, and when you’re in the presence of things that could do you a great deal of harm, being AWARE is the only state to be in.

We’ll be returning to reviews, recipes, and gift ideas in just a few minutes, but I hope you’ll keep all of these things in mind – I don’t want you to experience what I’ve been through and am continuing to go through.  Even now, over a week later, there’s still pain. The last blister to pop (when it did, if felt like it was crying acid…  wow did it burn) just peeled and exposed the most tender pink skin imaginable. It actually feels like a fresh burn, so there’s that.

Handle everything carefully, stay in the moment, and take extra precaution with hot grease and pans. Also, it’s worth repeating (because accidents in the kitchen can be fatal to them), keep pets and small children out of the way at all times.  When I think of what that spilled hot bacon grease would have done to a child or pet, I can’t even stand my own thoughts.

Burned Hand from Bacon Grease

Five Days Later – There Was Still So Much Pain – STAY AWARE!

 

12 Classic Sauces and How to Make Them (Infographic)

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Below is a beautiful infographic all about a favorite culinary subject… sauces! A great sauce can take a good meal and make it great or a great one and make it legendary. Enjoy! – Joi

 

Courtesy of: Quid Corner


Back to Basics with Kitchen Tools: “I Can’t Cook Without It”

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Abundant Chef Ceramic Knife Set
I am a self-confessed addict when it comes to all things cooking and dining. Cookbooks, kitchen gadgets, plates, glasses, casserole dishes, everything with the name Rachael Ray on it, pizza cutters, pans…..

I collect them all and would never consider parting with any. However, if we’re being honest, you don’t need to have multiple collections to be a great cook. In fact, you can crank out some pretty amazing meals with just a few basic kitchen items.

BlueStar Cooking is challenging chefs and passionate foodies to share their favorite “can’t cook without it” tools.  I always love a good challenge, so I sat down to mull over my options.

I approached it like this: My daughters are comparatively new cooks, so I asked myself, “What six things would you arm each of them with – IF you could only choose six?”  I took the liberty (that is just so me) to exclude a great set of pans, measuring cups and spoons, a refrigerator and a stove.

This is so much tougher than you’d think – especially for a gadget/tool junkie like myself – but below is what I’ve come up with.

Rachael Ray 3 Tiered Salt Box and Bench Scrape

My Can’t Cook Without It Kitchen Tools

These are the top six things I believe will make you a better cook.

  1. A Cast Iron Skillet. Whether it’s cheeseburgers, cornbread, or fried potatoes, cast iron skillets simply cannot be beat. I have a huge, traditional iron skillet as well as a cast iron “grill pan” and swear by them. Cast Iron Skillets come with seasoning directions and care instructions. Some, these days, even come pre-seasoned – to which my grandmother would’ve said, “Well… I reckon!” Cast Iron Skillets are will make you a better cook and will make your hamburgers legendary. I’d wrestle a grizzly bear over my iron skillet and grill pan – I mean, seriously, what would he do with them anyway?
  2. An Epic Knife Collection. You don’t have to spend an outrageous fortune but you do need to own a variety of really good knives. My personal “go to” knives are the Wolfgang Puck Bistro Elite 10-piece Colored Nonstick Cutlery Set (outstanding, outstanding, outstanding) and the Abundant Chef Ceramic Knives, I recommend both the Wolfgang knives (or a comparable set) and the ceramic knives because each have their own set of benefits and attributes.  Sharp, well made knives are a great necessity. Although I own a food processor, blenders, and several chopping gadgets, my favorite way to prepare food is with an appropriate knife and my wooden cutting board. It’s relaxing, I am in total control the size, and I kinda dig the noise it makes. Chop, chop, chop….
  3. Rachael Ray “Turners.” There is a particular set of Rachael Ray Spatulas that make my culinary world go round.  I’m not sure what it is about them, but they are everything that is right in this world.
  4. Digital Meat Thermometer. This is a deal breaker. It’s one of the smartest investments you’ll make because it makes cooking easier AND healthier. Don’t go prodding around in the meat, trying to guess whether or not it “looks done,” buy a meat thermometer and take the guessing out of it.
  5. A Great Set of Cookbooks. You could argue that cookbooks aren’t really tools.. but, my list, my rules {insert maniacal, evil laughter}. Okay, power trips and kidding aside, cookbooks are a huge necessity. I have collected cookbooks for ages and frequently buy them for my daughters. Find chefs, cooks, and authors you blow you away and buy every word they have to say. A few of my personal faves are: Rachael Ray, Michael Symon, and every single gluten free cookbook I can get my mitts on. Read my Cookbook Reviews for more of my faves. Write in the margins of your cookbooks – for example, if you’d like to add more black pepper next time or cut back a little on the red pepper – leave notes for yourself and your meals will get better each time you make them.
  6. Rachael Ray Bench Scrape and 3-Tier Salt Box. They’re pictured above and I’d be completely lost without either one. (notice how I combined two in one to make it under my self-imposed “six?” I am master of taking advantage of my own rules – never play Monopoly with me). The Rachael Ray Bench Scrape makes transferring chopped food to the plate or skillet a cinch and the Salt Box allows you to keep your Kosher Salt, Sea Salt, and Himalayan Salt always nearby. Trust me, it’s just too cool for its own good.

I am astounded that I narrowed it down to 6. I’m going to quit right now, because if I don’t, I will end up listing each tool and gadget I have and love dearly. Like my pot holders, oven mitts, garbage bowl, candy thermometer, Pyrex measuring cups….

See?

I’d like to thank BlueStar Cooking for this fun challenge. Check out their website – I know you’ll be as blown away as I am. I saw an Indoor Charbroiler (pictured below) that I need in my life, the sooner/the better.   This guy is just gorgeous.  He has moved to the top of my “must haves.”

Indoor Charbroiler

Be a Better Cook Tip: Have “Focus Foods” Throughout the Year

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Grilled Cheeseburger Pizza

Grilled Cheeseburger Pizza

Apologies to the wonderful and legendary phrase, “Practice makes perfect,” but I have a similar phrase that I’m pretty fond of. While my phrase is only a legend in its own mind, “Focus makes perfect” will serve you well in or out of the kitchen.

Five years ago, I came up with a new type of New Year’s Resolution – a culinary one, if you will.   Each New Year’s Eve, I’d sit down and make a short list of foods or ingredients that I wanted to experiment with, learn about, and try to “perfect” in as many recipes and meals as possible.

Over the years, the following foods and ingredients have had the spotlight….

  • eggs
  • chili
  • potatoes
  • homemade bread
  • peppers
  • soup
  • salad
  • onion rings
  • omelets
  • bacon
  • pizza
  • grits
  • sweet potatoes
  • squash
  • pies
  • cookies
  • pasta
  • kale
  • meatloaf
  • fish
  • cheese

Last year, my focus foods/ingredients were salads, cheese, hamburgers, gluten free pies, and grits. I researched cheeses to the ends of the earth and back again and made a wonderful new friend that I don’t know how I ever lived without, Gouda. In experimenting with recipes for grits, I found that this Gouda character brought out the best in grits and they’ve been happy ever since.

Like all great couples, they bring out the best in one another. Awww…

I also tried different approaches with hamburgers over the past year and have determined that:

  1. Like most things, an Iron Skillet (capitalized out of respect) makes magic happen with burgers.
  2. A sprinkle of garlic powder along with the salt and pepper is also highly recommended.
  3. Sauteing onions with a lot of black pepper, removing the onions, then frying your hamburgers where the onions just hung out is amazing.
  4. A hamburger wrapped in a big leaf of Romaine or Leaf lettuce actually beats bread, in my opinion. You taste the burger more this way.

This year, my focus foods are a mix of “oldies” that have to be re-done (more on that in a minute) and a few new obsessions.

Since my body decided a few years back that gluten/wheat were poison (it’s melodramatic, that way), I have to now go back to a few foods I’d perfected with wheat flour and re-perfect them with gluten free flour blends. Talk about a challenge.

Gluten free flours have their own temperaments and everything I learned before has to be un-learned in order to learn a whole new approach to baking.  I’m not complaining, mind you. In the grand scheme of things, this is a tiny blip on the radar. Besides, I love a good challenge. Keeps me on my toes.

So, on my tiptoes, I’m going to revisit and refocus on…

  • doughnuts
  • cornbread
  • bread
  • pizza and strombolis
  • meatloaf

I’ve also added the following new obsessions to the mix…

  • salmon (I have suddenly become ALL about the taste of salmon)
  • sushi (the recent discovery of gluten free imitation crab meat has opened a whole new world)
  • sauces, dressings, and dips – the more of my own sauces and dressings I make, the more I vow never to buy pre-made again.
  • lemon, limes, oranges – I want to experiment with as many recipes calling for citrus juice and peel as possible. The flavor is so bright and vibrant, I’m excited to see where it takes me.

Finally, a few recurring favorites (old standbys) will also be focus foods because they’re like family…

  • eggs (if you love eggs, too, you’ll want to check out my next post – some very brilliant minds have made poached eggs as easy as frying an egg)
  • cheese
  • candy (fudge is a lifeline)
  • catfish

If you’re like me, you’ll enjoy some of your focus foods so much that you’ll carry them right over into the following year… and maybe the year after that. That’s my relationship with kale, soups, and salads. It seems that each year – whether I even write the words on my focus list or not, I find myself consistently looking for more ways to jazz up salads and soups and more ways to sneak kale into them and everything else for that matter.

You may look at my list and wonder, “Why so many?!”  Well, there are several reasons. First of all, having quite a few will prevent you from burning yourself or your family out on the same foods over and over again. Second of all, the more the merrier – it keeps things fun. I like fun.

Before we get much further into January, think of some foods that intrigue you – whether they’re new to you or even foods you’re already familiar with.

Remember, focus makes perfect – and perfect tastes darn good.

Lemons

Vegetable Cooking Times Chart

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Vegetable Cooking Times Chart

When it comes to cooking vegetables, just a few minutes over or under the right cooking time can mean the difference between yummy and crummy.  The colorful, handy cooking chart above (click for a much larger.. and readable.. version) can serve as a perfect cheat sheet. It very well could save your day – or at least your meal.

 

Infographic Credit:  LarkandLarks.co.uk

 

Perfect Baked Potatoes in Your Oven

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Perfect Baked Potatoes

I’ve always loved a great baked potato. In fact, when at a favorite steak house, I’ve been known to get every bit as excited about the baked potato as I am the steak.

Oddly enough, though, I’ve recently become an EVEN bigger potato fanatic. I have no explanations as to WHY but since I began eating Gluten Free, my cravings for baked potatoes are almost non-stop.  My daughter Emily (who also recently had to begin eating Gluten Free) has similar cravings – only her potato of choice is sweet potatoes.

Although I can’t explain the increased cravings, I can certainly take care of them. It just so happens I like my own baked potatoes as well as – and often better than – potatoes gotten at restaurants.

Although it’s different from most people, I don’t wrap my potatoes in foil before putting them in the oven. To me, doing so kind of  just”steams” the potato rather than “baking” it.  I like for the skin to have a slight crispiness to it when I cut into it. If it doesn’t’ have that slight little crunch sound when the knife cuts into the potato, I don’t get quite as excited.

Step By Step To Perfect Baked Potatoes

  1. Wash your potatoes well. I have a little scrub brush (fittingly in the shape of a potato, because I’m quirky like that) that I like to use on my potatoes.
  2. After they’ve been washed well, oil them down with butter, vegetable oil, or olive oil.  It’s like you have a little spa for potatoes and you’re the masseuse.
  3. I roll my greased up potatoes in a little sea salt or Kosher salt. Trust me, this little extra step makes a world of difference.
  4. Pierce your potatoes about 4 or 5 times to allow steam to escape. DO NOT SKIP THIS STEP.  An exploding potato is a hideous thing.
  5. Bake your potatoes directly on a rack in a 400 degree preheated oven for 45 – 50 minutes.  Place a cookie sheet on a lower rack to catch any drippings. The timing depends upon the size (density) of your potatoes.

How To Test For Done-ness:

There are several ways to check to make sure your baked potato is cooked thoroughly. Below are the most commonly used (with my own personal method listed first).

  • Use an oven mitt to give the potato a slight little squeeze. If there’s a bit of “give,” the potato is done. If there’s no “give,” return it to the oven.
  • You can also check for a potato’s done-ness by taking its temperature. The internal temperature should be 210 degrees F.
  • Some people check their baked potatoes by piercing them with a fork. If the fork doesn’t meet any resistance, they know it’s showtime.

 And showtime is a beautiful thing.


Top 12 Essential Tips for Killer Mashed Potatoes

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Jamie Oliver Stainless Steel MasherMashed potatoes are one of my favorite comfort foods. Whether it’s a loathsome day at the dentist or a long day at the computer, mashed potatoes make everything okay with the world again. I have to admit that I’m a mashed potato snob. I refuse to even look at the boxes of “instant potatoes” when I walk down the aisle they haunt.  If you want to master the best mashed potatoes possible, it helps to memorize a few tips.

The first one is so important I’m not even going to list it with the other tips.  This guy gets top billing because he’s THAT important.  When you make mashed potatoes, usa a potato masher, like the Jamie Oliver Stainless Steel Masher, shown here, instead of an electric mixer.  By using a masher, your potatoes are less likely to turn out gluey (possibly the worst crime a potato could ever commit).

Besides, your arm will get a tiny little workout.

There are two basic “preferences” of mashed potatoes and, as far as I’m concerned, each are Heavenly.

  • THICK Mashed Potatoes. Some people prefer their mashed potatoes to be thick and they don’t mind at all if there are noticeable little chunks of potato. In fact, truth be told, they kind of get off on the little chunks. Thick mashed potatoes are ideal for serving with gravy.  Gravy, frustratingly, slides right off of thin mashed potatoes.
  • THIN Mashed Potatoes. People who prefer thin mashed potatoes add a little more milk than a “thick potato lover” would use and they give their arm a better workout.

I make my mashed potatoes (either thick or thin) based upon their co-stars.  If gravy is involved, thick it is. If peas, beans, or corn are involved (which I love to scoop up along with potatoes), then thin mashed potatoes are called for and I tell notify my arm to bring her A game. Which is tough because my arms really don’t have an A game.

Various Tips for Making the Best Mashed Potatoes:

  1. How many potatoes will you need? I, without fail, use a 5 lb bag for every batch of mashed potatoes I make. Big family + Big appetites = Better safe than sorry.  “Normal” people, however, find that about 1/2 pound of potatoes per person is a good rule of thumb. 6 people – 3 lbs… 2 people  1 lb, etc.
  2. Before boiling the potatoes, cut them in half or even quarters if they’re really big.  This will help the potatoes to cook more evenly and even causes them to cook a little faster.
  3. My favorite potatoes for mashing are Russet potatoes, but Yukon Gold is a dangerously close second. Dan-ger-ous-ly close.
  4. Before adding the potatoes to the pan, bring your water to a simmer – THEN add the potatoes. I am convinced… convinced, mind you… that this causes the mashed potatoes to be less starchy. Bring to a boil and boil for 30-35 minutes. You want to be able to effortlessly slice through the potatoes with a butter knife.
  5. After draining the potatoes (and be sure to drain them well – potato water isn’t anything you want to linger around), return them to the pan. Mash them up a bit, THEN remove them to the bowl and add your other ingredients.
  6. The secret to fluffy (and better tasting potatoes) is this: Don’t add cold milk, butter, or other additions (besides S & P) to your hot potatoes. Warm them up in a separate saucepan, THEN add them.
  7. Sometimes I’ll add a tablespoon of sour cream to my milk and butter or margarine mixture. It adds a little flavor and makes the potatoes a brighter white. Don’t add too much though, given half a chance, sour cream will steal the entire production and that’s ALL you’ll taste in each bite.
  8. As much as I LOVE real butter, I (oddly enough) love margarine just as much when making mashed potatoes. Real butter allows the potatoes to stay whiter (what IS it with me and the color of potatoes?), but margarine  gives it – ironically – more of a buttery flavor. ‘splain that, Lucy.
  9. Cream Cheese is also fun and tasty to add along with the milk and butter. It gives the potatoes an agreeable “sweetness” that no one can resist. I really wouldn’t go with both sour cream and cream cheese, though – I’m pretty sure that might just break a culinary law or two. I use an 8 oz package of softened cream cheese for a 5 lb bag of Russets.
  10. Snipped chives in and on mashed potatoes adds a little flavor and a lot of pretty.
  11. I often use Half and Half rather than milk and have been known to go with Heavy Whipping Cream when feeling especially decadent.
  12. When it comes to the exact amount of milk (or Half and Half) and margarine/butter, the general rule of thumb is 1/2 cup milk (or 1/2 and 1/2 or whipping cream) and 2 to 3 tablespoons of butter work per 2-1/2 pounds of potatoes.  But you know how those ROTs (Rules of Thumbs) go, they change from person to person. I once went to church with a lady who never, ever added milk to her mashed potatoes – just butter. It’s how she preferred them – though I thought she was off her rocker.  The point is, add each ingredient slowly – you can always add more but you can never add less. Taste as you go and when the bite knocks your socks off, you know you’ve arrived.

A few unique (and ahh-mazing) Mashed Potato Recipes:

If you want to just keep it basic, see Betty Crocker’s Best Mashed Potato recipe.  When it comes to food, Betty knows what’s up.