d

Dean_UK's Profile

Title Last Reply

Tips on cooking a turkey properly

Can you just confirm something for me here, you are talking about simply sprinkling salt on the turkey right, not making some sort of water/salt solution and soaking the turkey in that. So in essence it's a rub?

What other flavours can you add to the salt to infuse it with some more flavour?

Oct 09, 2012
Dean_UK in Home Cooking

Tips on cooking a turkey properly

Thanks for all the replies, I think I will go with the whole two day salt thing and cooking it slow. Few quick queries though:

1. Using the above method do I need to rub butter on it before roasting? I saw a clip of Gordon Ramsey lathering his turkey with butter and stuffing onions in it. I don't plan on making any gravy or even stuffing the bird so I am insure what to do here.

2. Should I put bacon on top of it (again something I saw Ramsey do), or is there little point?

3. Do I need to baste it at all, or is it best to simply just let it cook on it's own?

4. I read something about cooking the turkey upside down, anyone ever heard of this.

Thank you all.

Oct 07, 2012
Dean_UK in Home Cooking

Tips on cooking a turkey properly

After my last post about how to cook pork loin (turned out awesome!), I am back looking for advice on how to cook a pretty small turkey for my wife and I.

I want something moist and flavorful and was wondering if anyone has any tips. Since my last post I have invested in one of those meat thermometers that goes inside your oven and can be read on the outside so any advice on what temperatures and what prep to do would be great.

I don't often have the chance to cook but I have a day off soon and the wife fancied a turkey dinner. The turkey is only 8lbs so it's not exactly big. Thanks in advance :)

Oct 06, 2012
Dean_UK in Home Cooking

Can anyone recommend a simple porkloin marinade

Well I went with the soy sauce, pineapple juice and brown sugar marinade. I forgot how much I love soy sauce, having not really had it with anything for a long time.

I am going to cook it on Wednesday so it will have a good day to marinade in the fridge. Does anyone have any suggestions for the temp to cook it at. I have read anywhere from 300F to 450F. Will a low temperature give less dry texture?

I plan on searing it as suggested and using a meat thermometer to check the temp but I don't want to be constantly checking it. It's just under 2lbs in weight. So I was hoping for a benchmark to work from.

Once again, the replies have been great and are so useful so thank you all.

Sep 04, 2012
Dean_UK in Home Cooking

What is the purpose of Golden syrup in melted chocolate?

I have no idea but being British I LOVE golden syrup! Mixing it with chocolate and butter sounds fantastic. Wouldn't it give the chocolate bar a moist sticky type of texture. Yummy!

Sep 04, 2012
Dean_UK in Home Cooking

Can anyone recommend a simple porkloin marinade

Thank you for all the replies, I think I will try the soy sauce, brown sugar and pineapple (or lemon). I am sure I have some of this laying around in the kitchen and I am trying to be better about using ingredients we already have in the house rather than buying constantly and not using stuff we have already.

Sep 02, 2012
Dean_UK in Home Cooking

Can anyone recommend a simple porkloin marinade

Can anyone recommend a simple porkloin marinade. I am very new to cooking anything beyond very basic food but have really started to take a interest in trying to do a little bit more in the kitchen. So my wife and I have a small porkloin in the freezer and I thought I would start with that on my day off from work.

My plan is to marinade it overnight and hopefully serve it with some wild rice. I am looking for something simple that will enhance the flavor, nothing too fancy. I did a quick look and a bunch of marinades came up but they all seemed a bit much, adding jack daniels, adding a ton of lemon juice etc.

I was looking for more of a marinade that will simple boost the flavor of the pork rather than change it entirely, and one that uses basic everyday spices. This has me thinking would it be better to use some kind of pre-made rub instead of a marinade?

I'm basically asking for a few simple ideas I guess.

Sep 02, 2012
Dean_UK in Home Cooking

The Basics: How to Make Lasagne

The white sauce would be a Béchamel sauce with cheese added to it to create a Mornay sauce.

I am from the UK and this is what I have always been used to, I was amazed when I came to the USA and found so many Americans used Ricotta cheese. I think the very traditional Lasagne is supposed to be made using a béchamel sauce.

Oct 25, 2009
Dean_UK in Features

Is there a place in Washington DC that serves massive steaks?

I would just like to say thank you to everyone who has replied to this post. My wife and I are now back from Washington DC.

We ended up eating at Rays the Steaks, which we both enjoyed very much. I personally had the big steak which I couldn't finish and my wife had the filet mijon in some kind of sauce. Both steaks were fantastic and cooked perfectly.

I didn't touch the mashed potato but my wife loved it. I did however LOVE the creamed spinach, never had that before and wow was it tasty.

We made a reservation and had to wait a few minutes to be seated. The service was fine, they were very very busy for a Wednesday evening.

My only real gripe I guess was with the noise, it was VERY VERY noisy and because the seating is kind of cramped it was difficult to have any kind of meaningful conversation. I also didnt like the fact that there were no coke/pepsi products, we both dont drink and I found it surprising not to have any of the regular cokes etc.

In total it came to around $80 for both of us, which I thought was fantastic value considering what we had.

Once again thank you to everyone who replied and offered suggestions.

Oct 02, 2009
Dean_UK in Washington DC & Baltimore

Black Pudding in Washington DC?

I was honestly hoping to buy some. I have never tried blood sausage, is this the same as black pudding does anyone know? I presume blood sausage would be easier to get in Washington DC than black pudding.

Sep 27, 2009
Dean_UK in Washington DC & Baltimore

Is there a place in Washington DC that serves massive steaks?

Thank you all for the replies, my wife and I have decided to try out Ray's, on the basis of all the positive reviews it has received around here. Could someone tell me if it is still located at 1725 Wilson Blvd?

EDIT: OK I cant stand mashed potato, tell me they have french fries!

Sep 27, 2009
Dean_UK in Washington DC & Baltimore

Black Pudding in Washington DC?

Is there anywhere in the Washington DC area that sells black pudding? I am from the UK and I cannot tell you how much I miss black pudding :(

Sep 26, 2009
Dean_UK in Washington DC & Baltimore

Is there a place in Washington DC that serves massive steaks?

Does anyone know if there is a place in Washington DC that serves massive steaks? Just to clarify here I am talking really big steaks not this 16/24' ounce stuff.

I am British and since moving to the USA I have been on the lookout for a place that sells stupidly big steaks, but alas so far the best I have got is a 30' ounce steak that I had a butcher cut for me.

If there is not, then can someone recommend a nice place for my wife and I to have dinner. We will be in the city and using the metro. I am not really comfortable with posh restaurants, I prefer something casual but with nice big portions. We both like the standard fare, steaks,pasta dishes etc.

Ohh and whilst I am posting, are there any fantastic buffets in DC, again they would have to be in the city and accessible via the metro system. Maybe a Chinese buffet or something along those lines.

I scanned through the board and came across Fogo de Chao, but I am really not sure I want to be spending $150/200 for a buffet or any meal really. Not sure if that makes me cheap but it seems like overkill to me. This isn't a anniversary or anything special just looking for somewhere nice to eat beyond chains places like Red Lobster etc

Sep 26, 2009
Dean_UK in Washington DC & Baltimore