••••THANKSGIVING TIPS #2🦃!!
••••THERMOS AS A GRAVY WARMER••••
If it works for minestrone, it'll work for your bourbon gravy. Decant to a gravy boat just before serving.
••••SALAD BAR AS A SOUS CHEF••••
Shave hours off your prep time by picking up ingredients from the supermarket salad bar that are already cleaned and ready to go — think chopped onions, trimmed beans, sliced bell peppers, hard-boiled eggs and even crumbled bacon.
••••KITCHEN CABINETS AS A COOKBOOK
••••STAND••••
Minimize clutter in the kitchen, eliminate flipping back and forth, and protect that fancy computer tablet that you just know is going to get damaged in the cooking chaos by making copies and printouts of the recipes you'll be cooking for the feast. Then, on game day, take a note from FN food stylists and tape them at eye level to the doors of your kitchen cabinets. They'll be easy to read and follow, and you can make notes on the fly — and even arrange them in order of your cooking prep.
••••CHICKEN BROTH AS A TURKEY REVIVER
Overcooked the bird? Before you spirit that platter of dried-out breast meat to the table, drizzle it with a little warm chicken broth. It'll help moisten the meat and add flavor. This is also a good trick for perking up slices that have gone from room temp to cold.
••••CORKSCREW AS A GUEST DEFLECTOR••••
To keep well-meaning family and friends out of the kitchen during the final flurry of cooking, come up with a few tasks they can do to help. Opening the wine, filling water glasses (which you have placed outside of the kitchen), hanging coats and herding children will all be appreciated — and will guarantee you time to focus when you need it most.
🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃
