Hi Nicole, I am truly sorry for your interesting experience with the ^.s But we have all had kitchen disasters so don't feel bad.. I usually put the carrot in a pot of boiling water and let them cook for 15 to 20 minutes. Then I put them in a strainer to remove the water. After that I add butter and honey to the carrots. I am surprised that the carrots were not done after 35 minutes,. I hope you have better luck next ti
Sent from my iPhone > On Jul 14, 2014, at 12:05 AM, Sandy via Cookinginthedark > <[email protected]> wrote: > > I had the strangest experience, and have been cooking for years! > I bought some Green Giant fresh baby carrots. washed them, and put some in a > bowl and wanted to microwave them. set timer for 3 minute intervals, and by > ten minutes, they still were rather tough, and had started to like split > open, like a hot dog would do! I gave up on them. washed more, and put in a > pot of water, and cooked, and even after 35 minutes, they were, uh, starting > to be edible, like tender to a degree, but had a mealy taste in the center. > never had this experience with carrots. at the Golden Corral the other > night, they used regular sized carrots, steamed, and they were so tender, > and I wanted some for home. any ideas, suggestions, or could > If any of you do them either on top of stove, or microwave on high, please > give ideas and times.the carrots have been picked way way under ripe? > thanks. > Sandy > > > Courage is fear that has said its prayers! > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Sunday, July 13, 2014 8:57 AM > To: [email protected]; 'Bill Deatherage' > Subject: Re: [CnD] The pressure cooker or the crock pot > > Stuffing moistness isn't a function of cooking time more than it's a > function of how moist it is going in. My step-grandmother's dressing goes in > as almost a soup and comes out wonderfully moist. You have to cook > dressing/stuffing to get the right texture and flavor mixing, so for moister > results don't lower the cooking time, increase the liquid in it. > Her dressing cooks for over an hour at 350°f, or until the celery is soft in > it. > >> -----Original Message----- >> From: Cookinginthedark [mailto:[email protected]] >> On Behalf Of Bill Deatherage via Cookinginthedark >> Sent: Sunday, July 13, 2014 8:35 AM >> To: RJ >> Cc: <[email protected]> >> Subject: Re: [CnD] The pressure cooker or the crock pot >> >> Hello, >> If you are going to bake the stuffing out side of the bird; how long >> would you cook it and what temperature you use? I like my stuffing to >> be good and moist. >> Thanks in advance. >> Bill Deatherage >> >> Sent from my iPad >> >>> On Jul 13, 2014, at 2:00 AM, "RJ" <[email protected]> wrote: >>> >>> Bill, >>> >>> Know you didn't ask for a recipe, but here is one I came a cross and >> enjoy and hasn't failed me yet. As for the stuffing I would bake it >> outside of the bird. >>> RJ >>> Crockpot Turkey or chickn breast >>> >>> >>> >>> list of 12 items >>> >>> 3 tablespoons butter >>> >>> 1 medium onion, coarsely chopped >>> >>> 1 large carrot, peeled and coarsely chopped >>> >>> 1 stalk celery, coarsely chopped >>> >>> 4 cloves garlic, finely minced >>> >>> 1/3 cup all-purpose flour >>> >>> 2 1/2 cups no-salt added or low-sodium chicken broth >>> >>> 1/2 cup water >>> >>> 2 sprigs fresh thyme or 1/2 tablespoon dried >>> >>> 2 bay leaves >>> >>> 6-8 pound bone-in skin-on turkey breast >>> >>> Salt and pepper >>> >>> list end >>> >>> >>> >>> DIRECTIONS >>> >>> >>> >>> list of 7 items >>> >>> 1. In a large, nonstick skillet melt the butter over medium heat. >>> Add >> the onion, carrot, celery and garlic and cook for 8-10 minutes, until >> the onion is >>> >>> translucent and the vegetables are lightly browned. >>> >>> 2. Stir in the flour and cook for 2-3 minutes until the flour >>> coating >> the veggies turns golden. Whisk in 1 cup of the broth, working to >> smooth out any >>> >>> lumps as it cooks and thickens. Stir in the remaining broth and >> water. Add the thyme and bay leaves. >>> >>> 3. Pour the mixture into the slow cooker. Season the turkey breast >> all over with salt and pepper (see the note above about how much salt >> to use). Place >>> >>> the turkey in the slow cooker (breast side down). Cover and cook on >> low for 5-7 hours until the internal temperature of the turkey breast >> reaches 165 degrees. >>> >>> >>> >>> 4. Carefully transfer the turkey breast to a cutting board (or 9X13- >> inch pan to catch any juices), tent with foil and let rest while >> preparing the gravy. >>> >>> >>> >>> 5. Strain the liquid in the slow cooker into a saucepan. Let it >> settle for 5 minutes or so and then skim the fat from the surface. >> Bring the gravy to a >>> >>> simmer and cook for 15 minutes, stirring often, until it is slightly >> thickened. It won't be as thick as traditional gravy but will be silky >> and slightly >>> >>> thick. If you'd like it thicker, simply whisk together a slurry of >> cornstarch and cold water (a tablespoon or so of cornstarch in a >> couple tablespoons >>> >>> of water) and stir the slurry into the gravy, simmering for 2-3 >> minutes. >>> >>> 6. Season the gravy with any additional salt and pepper, if needed. >>> >>> 7. Carve the turkey and serve with the warm gravy. >>> >>> list end >>> >>> ----- Original Message ----- From: "Bill Deatherage via >> Cookinginthedark" <[email protected]> >>> To: <[email protected]> >>> Sent: Saturday, July 12, 2014 8:31 PM >>> Subject: [CnD] The pressure cooker or the crock pot >>> >>> >>>> Hello, >>>> I am planning on cooking a very small turkey breast tomorrow >> evening. I am not sure if I want to use the pressure cooker or the >> crock pot. also, I plan on having stuffing with the turkey. When I >> learned to cook turkey and stuffing or as we called it when I was >> growing up, dressing My mother allways put the stuffing in the bird >> either chicken or turkey. I was wondering if you could put the >> stuffing in the turkey breast and cook it in the pressure cooker? >> This will be my first attempt to do this. I have cooked a turkey >> breast in the crock pot but I didn't put the stuffing in the turkey. >> I know some people cook the stuffing by itself. I have the recipe for >> stuffing but I am not sure how long to cook it. I know there are >> several questions in this message. I thank you for taking time to >> read this. I hope my ramblings make since. >>>> again, Thanks for all the help I have had from everyone on the list. >> tonight I cooked southern green beans in the pressure cooker. they >> turned out well. I have found several books that have been quite >> helpful. >>>> Bill Deatherage >>>> >>>> Sent from my iPad >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> >>> --- >>> This email is free from viruses and malware because avast! Antivirus >> protection is active. >>> http://www.avast.com >>> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
