It looks like you're new here. If you want to get involved, click one of these buttons!
Subscribe to our Patreon, and get image uploads with no ads on the site!
Base theme by DesignModo & ported to Powered by Vanilla by Chris Ireland, modified by the "theFB" team.
Comments
Luckily I got out of the cooking and my wife and FIL are doing it...
To make the food taste good without too much effort - don't do turkey. We never have turkey on Christmas day - we're doing Chicken and a Slow-Roast Lamb this year, with all the trimmings.
Turkey is fine - but it's a lot of effort to stop it from drying out and actually get properly right.
No one eats turkey the rest of the year, because it's absolutely average...why make an exception on Christmas Day?
It's all about timing - to save stress and oven/hob space - part cook the veg the night before - and dish it up into a serving bowl or two - then microwave it to finish off just prior to serving.
Tips: keep it simple. You might be totally gobsmacked by four bird roasts and Heston's latest thingy on a plate but remember you're a beginner. A well roasted and seasoned turkey with damn good stuffing is where to begin. Fuck putting butter on a turkey, rub salt into the skin.
Meat: allow it to rest. Resting is vital.
Sprouts: throw them in the bin. No point wasting time on shite that nobody really likes when you could have something else instead.
Gravy: learn how to make stock and make it this weekend. A pot of veg stock and a pot of chicken stock will make your gravy so much better. Ignore Bisto granules: the powder can't be beaten.
So what are you intending to cook?
just kidding, I don't know how many people you are cooking for or what you are cooking but you obviously know how to cook else you wouldn't be doing it.... just do your normal thing you'll be fine..
remember the meat side of xmas dinner can take up all your oven space but its the part that can be done in plenty of time, I usually time things so oven is free of meat at least 1 1/2 hours before service, that way oven is free for roast vegs, stuffings etc...
I'm going to smoke a turkey and a ham in my smoker this time. That will free up the oven for the veggies.
https://soundcertified.com/speaker-ohms-calculator/
My tips: boil potatoes for 6 minutes idrain and shake To fluff them up. Preheat baking tin and use lard or goose fat to cook them in for 1 hr 10 mins at 180c
boil veg, not steam
Bisto gravy granules with a Knorr stock cube, pour it into meat tray after meat is cooked and heat on the hob with meat juices,
use Aunt Bessies frozen puds for speed and convenience, they take 4 minutes and I put them in after the meat comes out
prep is everything. Do as much as you can the day before
Instagram
I will be doing slow roast lamb with pomegranate, dauphinoise potatoes and broccoli with cashews and chilli. Lady BMcH will be providing dessert.
so triple cooked roast spuds
Anyhoo my xmas diner cooking tip. Check both ends of the bird for giblets. We were given one a few years back and it was only an hour into roasting that I realised that there was a 2nd bag of bits up its bum. It was still intact so no harm was done, but remember to check your bird's neck and bum prior to stuffing and roasting.
Ed Conway & The Unlawful Men - Alt Prog Folk: The FaceBook and The SoundCloud
'Rope Or A Ladder', 'Don't Sing Love Songs', and 'Poke The Frog' albums available now - see FaceBook page for details
Just to annoy!
https://soundcertified.com/speaker-ohms-calculator/
Remember, it's easier to criticise than create!
meat should rest for half the time it's been cooking, and it's good to rest birds lying on the breast to keep it juicy. Get it cooked and get it out the way so the oven is free for everything else
Instagram
A 12lb bird in the smoker will take a good 8 hours if it is a cold day! It's not resting for 4 hours.
https://soundcertified.com/speaker-ohms-calculator/
Sometimes it is just nice to be in the kitchen too, doing the prep, listening to a bit of music and just relaxing!