| How to Make Turkey Stuffing Posted: 21 Nov 2019 12:00 AM PST For many people, stuffing is the best part of the Thanksgiving meal. With infinite variation in your choice of ingredients, you can make your stuffing sweet or garlicky, meaty or light. This recipe is great on its own, but makes a great base for your own ingredients as well. [Edit]Ingredients - 2 loaves of bread (see instructions for help choosing)
- 8 tbsp (1 stick / 115 g) butter
- 20 button mushrooms
- 20 oyster mushrooms
- 4 large stalks of celery
- 2 white onions
- 3 cloves garlic
- ¼ cup (60 mL) parsley leaves (or ⅛ cup (30 mL) dried)
- ¼ cup (60 mL) sage leaves (or ⅛ cup (30 mL) dried)
- 5 cups (1.2 L) chicken stock (may not use it all)
- salt and pepper to taste
- Optional: customize by adding sausage, nuts, goat cheese, or fruit.
[Edit]Making the Stuffing - Preheat the oven. Set it to 275ºF (135ºC).
- Cube the bread. Cut the bread into cubes roughly ¾ inches (1.9 centimeters) wide. If using unsliced bread, slice lengthwise down the loaf first, then cut through the stacked slices.[1]
- A typical stuffing uses high quality sliced white bread, challah, or bagels. For more unusual flavors and textures, try sourdough or cornbread.[2] Avoid crusty, airy bread, which tends to become mush.[3]
- An electric bread knife makes this much easier.
- Toast the bread. Once the oven has preheated, arrange the bread cubes on a baking tray. Bake until dry, about ten to fifteen minutes.
- You can skip this step if the bread is already hard and stale, or if using cornbread.
- Optionally, toast a couple handfuls of pine nuts or roughly chopped walnuts on a separate tray. If using pine nuts, remove after 5–7 minutes to prevent burning.[4]
- Chop the vegetables and herbs. Dice the celery, onions, and garlic, plus the parsley and sage if using fresh leaves. Chop the mushrooms roughly, for a texture similar to ground meat.
- Sauté the mushrooms. Melt a third of the butter in a large, heavy-bottomed pot until it stops foaming, but before it browns.[5] Add the mushrooms and cook, stirring occasionally, for about 7 minutes. Wait until they start to sizzle and turn golden brown.
- You can save time by cooking the mushrooms with the other ingredients, but this method adds a stronger mushroom flavor.
- Add vegetables, herbs, and spices. Melt the remaining butter, leaving the mushrooms in the pan. Add all the vegetables and herbs you just chopped, plus thyme, salt, and pepper. Cover and let cook until slightly softened, about 5 minutes. Some of the vegetables should still be crunchy, especially the celery.
- Stuffing uses more butter than regular sautéed vegetables, as it needs to be moist to stick together.
- Mix vegetables and bread, and hot chicken stock. Add the toasted bread cubes to the vegetable mixture in the same pan or a large bowl. Mix thoroughly.
- Moisten with hot chicken stock. Heat chicken stock on the stove or in the microwave until steaming. Gradually add the stock while stirring, until all the bread is moist. If you plan to cook the stuffing inside the bird, just use ¾ of your stock, so it can still absorb turkey juices.
- If the stuffing refuses to clump together, beat one or two large eggs, then stir it into the mixture. Wait until just before you stuff the turkey.
- If you have the time, you can make your own turkey stock in advance. Place the turkey giblets in a small pot of water and let simmer one hour.[6]
[Edit]Cooking the Stuffing - Decide whether to cook inside or outside the bird. Cooking the stuffing inside the turkey adds more flavor, but carries a significant risk of bacterial infection. The FDA and other food safety experts highly recommend the use of a food thermometer that can reach the center of the stuffing.[7] If you do not have one, cook the stuffing separately.
- Never stuff a turkey that you plan to grill, smoke, fry, or microwave.
- Cooking the stuffing separately also saves about 15–30 minutes of cooking time.
- Cook separate stuffing in a greased casserole dish. Cover in foil and cook for 30 minutes in a 325ºF (160ºC) oven. Uncover and cook an additional 10 minutes for a brown, crispy top.
- Optionally, sprinkle with chopped nuts, crumbled goat cheese, or parmesan when you remove the foil.
- Stuff the bird with hot stuffing only. If you've decided to stuff your bird, do so while the stuffing is still hot. If you made the stuffing in advance, keep it in the refrigerator, then warm in a large pan.
- Stuff the turkey loosely. If packed too tightly, the stuffing may become rubbery and fail to reach safe temperatures. Add about ¾ cup stuffing for every pound of turkey (360 mL per kg).[8] If you can fit your entire hand in the turkey, the stuffing has enough room to expand as it absorbs juice.[9]
- If you have extra stuffing, cut open the skin at the thigh joints and over the breast and push the stuffing under. Additional leftovers can be baked separately, as described above.
- Roast the turkey to a safe temperature. Immediately after stuffing, place the turkey in the oven and set it to 325ºF (160ºC). Before removing the turkey from the oven, check that its internal temperature has reached 165ºF (74ºC). Measure the temperature at the center of the stuffing, the thickest part of the breast, and the innermost part of the thigh and wing.[10]
- A stuffed, 8-pound (3.6 kg) turkey takes about 3 hours to roast, while a stuffed 22-pound (10 kg) turkey takes about 5 hours.[11]
- If the turkey is done cooking but the stuffing isn't, remove the stuffing and cook it in a greased casserole dish until finished.
- An instant read thermometer takes about 15 seconds to read the temperature. A normal food thermometer must be left in for 5 minutes.[12]
- Let the turkey sit 20 minutes. Remove the turkey from the oven. Wait 20 minutes before carving or removing the stuffing. During this time, the turkey will finish cooking, and the juices will redistribute throughout the meat for a more tender meal.
- If you like meat in your stuffing, cook the meat completely before combining with other ingredients. Rich, strong-flavored meats such as sausage meat or turkey liver are good options.
- For a Christmas-y stuffing, add a pinch of nutmeg, a pinch of cloves, and two finely chopped green apples. Leave out the garlic and half the stock.
- You can substitute any combination of vegetables, as long as at least one is crunchy. Shallots, leek, carrots, fennel, and bell peppers are other common options.[13]
[Edit]Warnings - Even if you plan to cook stuffing inside a juicy turkey, you still need to moisten it. Dry stuffing has a higher risk of bacterial infection.[14]
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Boil Eggs Posted: 20 Nov 2019 04:00 PM PST Boiled eggs are delicious, nutritious, and easy-to-make snacks. Whether you want firm, hard-boiled eggs or soft-boiled eggs with warm, runny yolks, a few simple steps will have you enjoying your savory treat in no time. [Edit]Hard-Boiled Eggs - Place up to 6 eggs in a large saucepan. Take the eggs right out of the refrigerator and set them in the saucepan. Make sure to use a saucepan large and deep enough to hold all your eggs in a single layer (not stacking any on top of the others) with some room for them to move around.[1]
- Use eggs that have been in your fridge for 1-2 weeks. Older eggs have less moisture and a higher pH, making their shells easier to peel off when you're ready to eat.[2]
- You can make more than 6 eggs at a time if your saucepan is large enough, but you'll need to use more water and wait a little longer for them to boil.
- Cover the eggs with of water. Place the pan in the sink and fill it with room temperature water until the eggs are covered by about of water.[3]
- The more eggs you boil, the more water you'll need. If you're using more than 6 eggs, cover them with of water to ensure a good boil.
- Add vinegar or salt to prevent the eggs from cracking. Add of vinegar or salt to keep the eggs from cracking in the pan. Adding salt also makes it easier to peel the eggs when you're ready to eat![4]
- Bring the pan to a rolling boil on the stove. Place the pan on the stove and heat it on high until the water gets to a rolling boil. You can leave the pan uncovered while you boil.[5]
- If you see an egg crack while you're boiling, continue cooking it. Some of the white might slip out of the shell a bit, but it will be safe to eat as long as you cook it fully.
- Turn off the heat and let the eggs sit for 6-16 minutes. Once the water reaches a rolling boil, shut off the heat, cover the pan, and let it sit on the burner for 6-16 minutes, depending on how hard you like your eggs.[6]
- If you want your yolks a little translucent and runny in the middle, let them sit in the water for 6 minutes.
- If you want a classic hard-boiled egg with a firm yolk, let your eggs steep for 10-12 minutes.
- For hard, slightly crumbly yolks, keep your eggs in the water for 16 minutes.
- Strain the water and run the eggs under cold water. Pour the water out of the pan and run the eggs under cold water for a minute or so to stop them from cooking. Touch them gently to tell when they're cool enough to handle.[7]
- To test if your eggs are done, remove one with a slotted spoon, run it under cold water, and cut it open with a knife. If the yolk isn't done to your taste, let the other eggs sit for 1-2 more minutes.
- If you're worried about your eggs rolling out when you strain, tilt the pan over the sink while holding the lid over the opening, so that the water runs out through a crack.
- You can also cool your eggs by letting them sit in a bowl of ice water for 1-2 minutes.
- Store hard-boiled eggs in their shells in the refrigerator for up to a week. If you want to store your eggs, remove them from the water as soon as they're cool. Set them back in their original carton to prevent them from absorbing other food odors and eat within 1 week.[8]
- Only store hard-boiled eggs that are still in their shell. Once you peel the shell off, you should make sure to eat the egg that day.
- If a hard-boiled egg feels slimy after you peel it, throw the egg away. This is a sign that bacteria have started to grow and the egg isn't good.[9]
- Tap the egg on the counter and peel the shell under cold water. When you're ready to eat, tap your egg gently on the counter to crack the shell, then roll it with the palm of your hand until the cracks have spread all over the egg. Then, hold the egg under running, room temperature water and peel the shell off.[10]
- If you're still having trouble peeling your eggs, crack the shells and soak them in a pot of water for 10-15 minutes. Water will work under the shell, making it easier to peel off.[11]
- Eat hard-boiled eggs plain, as an appetizer, or on a salad. Hard-boiled eggs with a dash of salt and pepper are great for a quick, healthy snack. You can also cut them in half to make deviled eggs, or slice them up for a tasty salad topper.[12]
[Edit]Soft-Boiled Eggs with Runny Yolks - Pour water into a large saucepan and heat to a boil, then simmer. Fill your pan with enough water to cover the eggs by about . Set it on the stove over high heat. Once the water gets to a boil, lower the heat to a simmer.[13]
- Choose a saucepan that's big enough to hold your eggs in a single layer. For a good measurement, set your eggs in the saucepan and fill it with water, then remove them before you start boiling.
- Add up to 4 eggs and let sit for 5-7 minutes. Use tongs or a spoon to set your eggs in the simmering water. Set a timer for 5-7 minutes, depending on how runny you want your yolk. If you're boiling 3-4 eggs, add 15-30 seconds onto your time.[14]
- For a runny yolk, let your eggs boil for 5 minutes.
- For slightly firmer yolk, boil your eggs for 6-7 minutes.
- Soft-boil in batches if you want more than 4 eggs.
- Remove the eggs and run them under cold water for 1 minute. Use a slotted spoon to pull out your eggs one by one. Run them under cold tap water for 30 seconds to a minute so they stop cooking and are cool enough to handle.[15]
- Set the egg in a cup or small bowl and tap around the top to remove. Place your egg upright in an egg cup or a small bowl filled with an uncooked grain, like rice, to keep it standing up. Tap the egg around the pointy top with a butter knife to loosen it, then pull it off with your fingers.[16]
- You won't be able to store soft-boiled eggs, so eat them right away, while they're still warm and gooey.
- Eat the egg right from the shell or with toast. To eat, simply spoon the egg right from the shell into your mouth. You can also slice toast into thin strips and dip them into the yolk.[17]
- If your egg is more firmly cooked, you can carefully crack it, peel the shell, and enjoy it on toast for a warm, savory breakfast treat.
- If you're making hard-boiled eggs at a high altitude, let the eggs sit in the hot water for longer. You can also lower the heat and let them simmer for 10-12 minutes.[18]
- If you're using fresh eggs, try steaming them to make them easier to peel. Pour of water into a pot and bring it to a boil. Place the eggs in the basket and steam for 15 minutes, then peel and eat.[19]
[Edit]Warnings - Don't microwave an egg in its shell. The steam will build up inside the shell and make the egg explode.
- Don't pierce the shell before cooking. Though some recipes recommend this, using a non-sterile piercer can introduce bacteria into the egg. It also creates tiny cracks in the shell, which allow bacteria to enter after cooking.
[Edit]Things You'll Need [Edit]Hard-Boiled Eggs - Large saucepan
- Eggs (however many can fit in your saucepan!)
- Water
- of vinegar or salt (optional)
- Slotted spoon
[Edit]Soft-Boiled Eggs - Large saucepan
- Eggs (up to 4 per batch)
- Water
- Timer
- Egg cup or small bowl filled with uncooked grain or rice
- Butter knife
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Dissolve Glue Posted: 20 Nov 2019 08:00 AM PST Hardened glue is an annoyance on any type of surface, be it plastic, glass, or your own skin. Although there are many adhesive removers on the market, there are plenty of ways for you to dissolve glue without having to purchase anything new. Choose from a variety of household items or commercial cleaning agents to get rid of any dried glue that you find around your home. [Edit]Using Household Items to Dissolve Glue - Pour some white vinegar over the hardened glue. Dump out enough vinegar to completely soak the dried substance. Depending on the size of the hardened glue, let it soak into the glue for 3-5 minutes. Next, blot away the vinegar and glue with a dry paper towel. Continue wiping until you've completely removed the glue from the surface.
- If you're only working on a small area, start with of vinegar before moving on to larger amounts. Make sure that all of the glue is covered with vinegar, or else it might not fully dissolve.[1]
- Test the vinegar on a small part of the surface to make sure that vinegar won't do any damage.
- If the glue was stuck to a smaller item, like a plastic plate, then be sure to wash the object after the glue comes off.
- This remedy works especially well with craft and school glue.
- Drip 2-4 drops of oil onto dried superglue to dissolve it. Start dissolving the glue by pouring a small amount of baby or cooking oil onto the affected area. Wait at least 3 minutes for the oil to soak into the hardened substance. Once the glue is saturated, take a clean rag or paper towel and swipe at the portion of dried glue.
- In a pinch, you can use petroleum jelly instead of oil.
- This natural remedy works with most surfaces, such as plastic and glass.
- Create a paste of baking soda and coconut oil to get rid of glue on your skin. Remove any solidified glue from your skin by scrubbing over it with a mixture of equal parts baking soda and coconut oil. Let the remedy soak into the glue for at least 10 minutes before you try wiping it off.[2]
- Salt and water are also an effective glue-removing mixture if you don't have toothpaste or baking soda on hand.
- Spray lubricant on hardened craft glue to remove it. Take a can of WD-40 and liberally apply it over the hardened spot of glue on a nearby surface. Once the lubricant is applied, wait 3-5 minutes for the product to erode away at the dried glue. Next, wipe off the glue and lubricant mixture with a clean rag or paper towel.[3]
- If the glue still doesn't come off after 1 application of WD-40, feel free to repeat these steps until the glue is fully dissolved.
- WD-40 also works especially well with school glue.
- Add some acetone to an area of dried superglue. Pour enough product over the affected area so that the glue is completely submerged. While the acetone is soaking into the glue, wait at least 3 minutes so the agent can start dissolving the glue. After a few minutes have passed, blot up the acetone with a rag or paper towel.[4]
- Try not to inhale any the acetone fumes during this process.
[Edit]Applying Commercial Solvents - Work in a well-ventilated area whenever you use solvents. Anytime you work with any kind of harsh chemical, always be sure to stay in a room with fresh, flowing air. Regardless of the project, aim to wear a face mask or other kind of protective gear that filters any air that you inhale. If an area isn't naturally well-ventilated, see if you can turn on a fan or open a window to create better air circulation.[5]
- Try to avoid breathing in any paint solvent directly, as this can lead to future health issues.
- If the weather is nice, consider working outdoors.
- Apply some adhesive remover to any dried tape or glue residue. Cover the residue with a thin layer of a commercial solvent. Allow it to sit according to the label instructions. Then, use an old rag to scrub the product into the dried glue. Work in sections as you wipe away the glue, and feel free to add more product as you go.[6]
- If the solvent comes in a bottle, pour directly over the glue, or apply it to a rag and blot it onto the area. For large areas of dried glue, you might prefer to use a spray-on solvent.
- Soak dried superglue with mineral spirits. Use however much product is needed to drench the dried glue in your project. Wait at least 3 minutes for the agent to erode away at the glue before you continue. Next, blot away any excess fluid and try to pull apart any glued surfaces or objects.[7]
- This works especially well with industrial glue or glue that you've used in a carpentry or hardware project.
- While similar to paint thinner, mineral spirits has a much less noticeable scent.[8]
- Add commercial paint stripper to dissolve stubborn wallpaper glue. If natural remedies won't dissolve the paint from your walls, opt for a stronger agent. To apply stripper, you can either use a soaked rag, or you can use a bottle to spray the walls directly. Wait around 3 minutes for the paint stripper to chip away at the glue before you try pulling off any wallpaper. Once the glue has dissolved, be sure to blot away and dry off any remaining product.[9]
- If you're trying to remove a lot of wallpaper at once, work on 1 patch of glue at a time. You don't want to overwhelm the room with chemical fumes by tackling too much of the wall at once.
[Edit]Things You'll Need [Edit]Using Household Items to Dissolve Glue - White vinegar
- Paper towel
- Cooking or baby oil
- Rag (optional)
- Coconut oil
- Baking soda
- Salt (optional)
- WD-40 spray
[Edit]Applying Commercial Solvents - Fan (optional)
- Adhesive remover
- Mineral spirits
- Face mask
- Paint stripper
- Rag
- Be sure to clean up any workspace where you've been using a commercial agent.[10]
[Edit]References |
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