Overheard on the Home Cooking Board

Published on Thursday, November 10, 2011, by Caitlin McGrath / Edit Post

"After doing several dozen turkeys of various sizes from 13 to 30 pounds last summer, and carefully weighing, deboning, and re-weighing every single component of every bird, raw and cooked, down to the hundredth of an ounce, I can tell you that regardless of size, exactly 65-68% of every turkey is edible. Bigger birds are only 3% higher yield than smaller ones, which is statistically insignificant. The 'carvable/sliceable' yield is even lower, about 33%, regardless of size, depending upon your skill with a knife." – acgold7

"The key to really memorable choucroute is the quality of the sauerkraut. The mass-market stuff in cans or plastic bags never tastes as good as homemade. And the best homemade is made in the late fall, when the cabbages' sugar content is highest and texture is best and when the cool temperatures support a long, gentle fermentation. Even when home-canned and consumed months later, the homemade stuff is light years better than anything you can buy in a store." – carswell

"When I have small amounts of lobster meat left over, I chop them up [and] serve them over pasta—either just mixed with lemon butter, or with a red sauce, or added to a clam or mixed seafood sauce." – Breezychow

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT