Think a fresh turkey has better flavor than frozen? Think again
Want the freshest tasting turkey this Thanksgiving? Then don't buy a fresh bird.
That's the advice editors at Cook's Illustrated magazine dish out in the November issue. They sampled eight turkeys in the 12- to 14-pound range before reaching their conclusion.
It seems that turkeys labeled "fresh" can be stored at the below-freezing temp of 26 degrees, a temperature at which tiny ice crystals can form in the meat.
Temperature fluctuations during transport and storage (at the store and at home) can cause these crystals to thaw and refreeze, punching holes in the cell membranes of the meat and causing them to lose moisture.
So go ahead and throw that frozen turkey in your cart. Just remember to buy it early enough to allow it to thaw properly.
In the fridge, plan for 24 hours for every 4 to 5 pounds, according to U.S. Department of Agriculture. Need it done quicker? Soak the bird in a cold water bath (such as the kitchen sink or a 5-gallon bucket), change the water every 30 minutes and plan for 30 minutes per pound.
Home for the holidays: A $10,000 Hyatt dinner and hotel stay is on the line in the second annual Gingerbread House Competition to benefit Fox Valley Volunteer Hospice.
The Geneva Chamber of Commerce along with acclaimed Chicago Hyatt pastry chef (and Geneva resident) Alain Roby and his wife, Esther, sponsor the event at St. Mark's Episcopal Church in Geneva. The contest runs in conjunction with the Geneva Christmas House Walk & Tour on Dec. 7 and 8.
Top prize includes an evening for eight at the Hyatt Regency Chicago in the Monarch Suite with three deluxe rooms. Enjoy dinner prepared by Roby and wines selected by Hyatt's master sommelier.
Second place prize, valued at $2,000, includes four tickets to watch the Bears take on the New Orleans Saints on Dec. 30; third place, valued at $400, includes a hand-finished serving bowl and an assortment of kitchen utensils. The People's Choice winner will receive a package at the Herrington Inn & Spa.
Interested bakers must register by Dec. 3. Download the design specs and an entry form at www.FVVH.org or call Jackie Lowe at (630) 232-2233 ext. 228. Entry fee is $10.
Those wishing to view the edible designs may do so Dec. 7 or 8 for $5 per adult; $10 per family.
Essential reading: Is Rick Bayless' "Authentic Mexican: Regional Cooking from the Heart of Mexico" in your kitchen? How 'bout the 2004 edition of "Better Homes and Gardens New Cookbook"?
According to the James Beard Foundation, those books and 18 others make up the list of essentials in a cook's library.
To mark the 20th anniversary of the James Beard Foundation and the new edition of James Beard's classic cookbook, "Beard on Food," the foundation's book awards committee (a group of food writers and editors and industry professional) poured through hundreds of books currently in print to develop the list of books that say "you can depend on me."
You can read the complete list at www.jamesbeard.org, but here's a taste:
• "American Cookery" by James Beard (1996 BBS Publishing Corp.)
• "Complete Techniques" by Jacques Pepin and Leon Pererr (2001 Black Dog & Leventhal)
• "Essentials of Classic Italian Cooking" by Marcella Hazan (1995 Macmillan, 1995)
• "Mastering the Art of French Cooking Volume One" by Julia Child, Louisette Bertholle and Simone Beck (2001 Knopf)
• "The New Food Lover's Companion" by Sharon Tyler Herbst (2007 Barron)
• "The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue" by Chris Schlesinger and John Willoughby (2002 William Morrow)
Tools of the Trade: Meet celeb chef and Macy's Culinary Council member Dave Lieberman as he demonstrates recipes at 1 p.m. Sunday at Macy's Oakbrook Center store. Lieberman will be using cookware from Macy's Tools of the Trade line. Purchase $50 worth of items in the line (for gifts, or for yourself), and receive a signed copy of "Dave's Dinners, A Fresh Approach to Home-Cooked Meals."