| How to Cook Cranberries Posted: 26 Nov 2020 04:00 PM PST If you have fresh or frozen cranberries on hand, you may be wondering how to cook them. Try whipping up a delicious cranberry sauce on your stovetop or roast the cranberries in the oven for a unique spin on the traditional sauce. If you want a decadent treat, try baking cranberries in the oven with a bit of brandy. The most important thing to remember when cooking cranberries is to follow the recommended cook times. If you overcook cranberries, they'll get mushy and bitter! [Edit]Ingredients [Edit]Stove-Top Whole Cranberry Sauce - 12 oz (340 g) of fresh or frozen cranberries
- 1 cup (200 g) of white granulated sugar
- of water
- 1 strip of orange or lemon zest
- Salt and pepper to taste (optional)
Makes about 4 servings [Edit]Oven-Baked Brandied Cranberries - 1 pound (453 g) of fresh or frozen cranberries
- 2 cups (400 g) of granulated white sugar
- 1 tablespoon (28 g) of orange zest
- Pinch of kosher salt
- 1/4 cup (60 ml) of brandy, Grand Marnier, or orange-flavored liqueur
Makes about 4 servings [Edit]Roasted Cranberry Sauce - 24 oz (680 g) of fresh or frozen cranberries
- 1 shallot, thinly sliced
- 1 cup (200 g) of light brown sugar (packed)
- 1 teaspoon (4 g) of finely grated lemon zest
- 1 teaspoon (4 g) of finely grated orange zest
- 1/4 cup (60 ml) of fresh orange juice
Makes 6 to 8 servings [Edit]Stove-Top Whole Cranberry Sauce - Empty 12 oz (340 g) of fresh or frozen cranberries into a large saucepan. Dump the cranberries into a colander and rinse them off thoroughly with plain water. Then, place a large saucepan on a stove burners and pour the berries into the saucepan.[1]
- You may not need to rinse store-bought frozen cranberries, but it wouldn't hurt. If you froze the cranberries yourself, go ahead and rinse them off.[2]
- You don't need to thaw frozen cranberries before you use them.[3]
- Move 1/2 cup (60 g) of cranberries to a bowl and set them aside. Take about ½ cup (60 g) of the cranberries out of the saucepan, put them in a bowl, and leave them in a safe spot on the counter for now. You won't need these until you get to the end of the recipe.[4]
- Add the sugar, orange or lemon zest, and water to the saucepan. Measure out 1 cup (200 g) of white granulated sugar and pour it over the cranberries. Rinse off an orange or a lemon, use a vegetable peeler to remove 1 strip of the rind, and drop the zest into the saucepan. Then, add of water.[5]
- The size of the zest strip is totally up to you.
- Heat the mixture over low heat for about 10 minutes. Stir the mixture every couple of minutes with a wooden spoon or other utensil as it heats up. Continue heating the mixture until the sugar dissolves completely.[6]
- Turn the heat up to medium and cook the mixture for 12 minutes. Remember to stir the cranberries every few minutes to prevent sticking or scorching. Continue cooking the mixture over medium heat until the cranberries burst. This should take about 12 minutes, but be sure to keep an eye on them.[7]
- Continuing to cook cranberries over medium heat after they burst can make them bitter.[8]
- Turn the heat down to low and stir in the reserved cranberries. Lower the temperature immediately and grab those reserved cranberries you set aside earlier. Dump them into the saucepan and stir the mixture thoroughly to combine the ingredients.[9]
- If you want the sauce to thicken up a bit, simmer the mixture on low for a couple more minutes until it reaches the desired consistency.[10]
- Add sugar, salt, and pepper to taste and take the pan off the stove. Give the cranberries a quick taste to see what you think. Feel free to add a little more sugar or even salt and pepper until you're happy with the flavor. Then, remove the cranberries from the heat and let them cool to room temperature before you serve them.[11]
- You can store leftovers in an air-tight container in the fridge for 1 week.[12]
[Edit]Oven-Baked Brandied Cranberries - Preheat your oven to . Get your oven nice and hot so it's ready to go as soon as you finish putting the dish together.[13]
- Most ovens take 10-15 minutes to fully preheat.
- Place the rinsed cranberries in a baking dish. Put 1 pound (453 g) of fresh or frozen cranberries in a colander and rinse them off with plain water. If you see any bruised or shriveled berries, pick them out and toss them. Then, dump the cranberries into your baking dish.[14]
- Store-bought frozen cranberries may not need to be rinsed, but it certainly wouldn't hurt. If you packed and froze the cranberries yourself, rinse them.[15]
- Don't worry about thawing frozen cranberries before using them. They're ready to go as-is.[16]
- Stir the sugar, orange zest, and a pinch of salt into the cranberries. Measure out 2 cups (400 g) of white sugar and pour it over the cranberries. Zest an orange and add 1 tablespoon (28 g) of the zest to the mixture. Then, add a pinch of kosher salt and stir the ingredients together to combine them.[17]
- Cover the baking dish with foil and bake the cranberries for 30 minutes. Slip a piece of aluminum foil over the mouth of the dish and fold it over the edges so it stays in place. Pop the dish into your oven and let the cranberries bake for half an hour.[18]
- You don't need to check on or stir the cranberries during this time.
- Uncover the dish, stir the mixture, and bake it for 10 more minutes. Use an oven mitt to pull out the oven rack. Carefully remove the foil and set it aside. Give the mixture a good stir and pop it back in the oven for about 10 minutes so the mixture can thicken.[19]
- The cranberries are ready to take out when you see them bubbling.
- Stir in the brandy and let the dish sit for 10 minutes before you serve it. Take out the dish and place it on a heat-safe surface. Measure out 1/4 cup (60 ml) of brandy, Grand Marnier, or other orange-flavored liqueur and pour it over the cranberries. Stir the mixture gently and give the cranberries a few minutes to cool off a bit before you serve them.[20]
- Refrigerate leftovers in an air-tight container and enjoy them within a week.[21]
[Edit]Roasted Cranberry Sauce - Position a rack in the upper third of your oven and preheat it to . Adjusting the position of the rack increases the direct heat on the cranberries and gives them that nice roasted flavor. Let your oven preheat to while you put together the rest of the dish.[22]
- Put the rinsed cranberries in a baking dish. Dump 24 ounces (680 g) of fresh or frozen cranberries in a colander. Give the cranberries a quick rinse, toss out any bruised or shriveled ones, and pour the rest into the baking dish.[23]
- Thawing frozen cranberries isn't necessary.[24]
- Stir in the shallot, brown sugar, zest, and orange juice. Thinly slice 1 shallot and drop the slices into the dish. Then, add 1 cup of light brown sugar. Zest the orange and lemon and add 1 teaspoon (4 g) of each. Then, pour in ¼ cup (60 ml) of fresh orange juice and stir to combine the ingredients.[25]
- Roast the cranberries uncovered for 1 hour, stirring them occasionally. Place the baking dish on the top rack in your oven and leave the cranberries to roast for about an hour. Give the mixture a good stir every 20 minutes or so as it cooks. Remove the cranberries once they get soft and the juices thicken in the dish.[26]
- The sauce will get thicker as it cools, so don't worry if the dish looks a little watery after 1 hour.
- Let the dish cool to room temperature before you serve it. The cranberries are very hot after an hour of roasting, so give them plenty of time to cool off. This also gives the sauce a chance to thicken up a bit more before you serve it.[27]
- Store leftover sauce in an air-tight container for about a week in the fridge.[28]
- Always rinse off fresh cranberries and pick out any damaged ones before you cook with them.
[Edit]Warnings - Avoid cooking cranberries for more than a few minutes after they burst open to prevent them from getting bitter.[29]
[Edit]Things You'll Need [Edit]Stove-Top Whole Cranberry Sauce - Colander
- Large saucepan
- Wooden spoon
- Small bowl
- Vegetable peeler or zester
- Air-tight container
- Measuring cups and spoons
[Edit]Roasted Cranberry Sauce - Colander
- baking dish
- Wooden spoon
- Vegetable peeler or zester
- Aluminum foil
- Air-tight container
- Measuring cups and spoons
- Oven mitt
[Edit]Oven-Baked Brandied Cranberries - Colander
- baking dish
- Vegetable peeler or zester
- Air-tight container
- Measuring cups and spoons
- Oven mitt
[Edit]References |
| How to Deep Fry a Turkey Posted: 26 Nov 2020 08:00 AM PST Deep-fried turkey is delicious, but the process can be dangerous if you don't know what you're doing. However, if you follow the steps carefully, you can prepare a tasty turkey dinner for your family and friends! Before frying, always make sure your turkey is fully defrosted in order to avoid explosions when the turkey comes in contact with the frying oil. [Edit]Seasoning the Turkey - Choose a turkey that's about . Most fryers can handle a bird up to , but you risk displacing too much oil if you use the largest size that will fit into your fryer. Also, smaller birds tend to cook more evenly.[1]
- You can estimate about 1 serving of turkey for every pound (0.4 kg) of bird, so a turkey will serve up to 15 people.
- Defrost your turkey completely before you fry it. Leave your turkey in the refrigerator until it's thawed out. It's extremely important that your turkey be completely thawed out before you attempt to fry it. Ice crystals can cause your oil to spatter or even explode, which can cause severe burns to anyone standing nearby.[2]
- Allow your turkey to thaw for 24 hours for each of weight. For instance, a turkey would need to defrost in the refrigerator for 3 days.
- To make sure the turkey is completely thawed, feel it inside and out to make sure there are no cold or hard spots in the meat. Be sure to check between the ribs inside of the turkey's cavity, since this is often the last place to thaw.
- Remove the giblets and the neck if your turkey is fresh. Most turkeys you buy from the grocery store already have the neck removed, but if you have a fresh one, it may still be attached.[3]
- Open the neck cavity and make a small slit where the turkey legs meet the breast. This will help ensure that the oil can flow freely through the bird, helping it to cook more evenly.[4]
- Most frozen turkeys will already have this done, but fresh turkeys will not.
- Place the turkey in the fryer and cover it with water to measure the oil you'll need. The turkey should be covered by about of water, and you should have between the water level and the top of the fryer. You can either measure the water as you put it into the pot or after you remove the turkey.[5]
- If you don't have enough space between the water and your fryer, you run the risk of oil splashing out while your turkey is cooking.
- Dry the frying pot thoroughly after you pour out the water.
- Make sure to do this step before you dry and season the turkey.
- Double-check that your turkey is completely thawed out and dry. Feel inside the cavity and between the ribs to make sure there are no remaining ice crystals, then use paper towels to completely dry the turkey inside and out.[6]
- Season the bird with a dry rub. You can purchase a prepared rub, or you can make your own blend from your favorite seasonings. Carefully separate the skin from the meat of the bird, then place most of the rub beneath the skin. You can use any remaining rub inside of the cavity and on the skin.[7]
- Some people prefer to brine their turkey in saltwater or inject it with liquid seasoning. These methods are not recommended, since the extra liquid can cause the oil in your fryer to spatter.
[Edit]Setting up the Fryer - Check your fryer to be sure it's in good working order. Your fryer should have a burner, a solid stand, a hanger or basket, and a thermometer. You will also need a propane tank and a fire extinguisher rated for grease fires.[8]
- You don't have to have a fryer specifically for turkeys, but it should be big enough to accommodate your bird.
- Set up your fryer at least away from any buildings. This includes overhangs, garages, and carports. Even if you're very careful, an oil fire can flare up quickly, catching nearby structures on fire.[9]
- Choose a level spot on concrete or dirt for your fryer and propane tank. You should never place your fryer on a wooden surface since oil drips can easily catch on fire from the burner. Be sure to place your propane tank as far away from the fryer as you can without stretching the line leading from the tank to the burner.[10]
- Fill the fryer with the determined amount of vegetable oil. Peanut oil is the most commonly used oil for frying, due to its low smoke point. However, you can use other vegetable oils with a smoke point of at least , including safflower and corn oil.[11]
[Edit]Frying the Turkey - Light the burner and monitor the oil until it reaches . You may want to use a long-reach lighter or a long match. Use a thermometer to keep a close eye on the temperature as you heat the oil to make sure it doesn't get too hot.[12]
- If your oil gets too hot, the outside of your turkey will cook faster than the inside, resulting in an undercooked bird. You also increase your risk of a grease fire.
- Place the turkey in the basket or attach it to the hanger. If you have a hanger, push the long end through the cavity of the turkey so that the hooks are firmly seated on the bottom of the turkey. Attach the handle and lift the turkey to make sure it feels secure.[13]
- If you have a basket, place the turkey breast-side down.[14]
- Slowly lower the turkey into the oil. If the oil starts to spit, slowly lift the turkey back out. Do not drop the turkey in the oil![15]
- If you have to take the turkey out, double-check that the oil is the correct temperature and that the turkey is completely cleaned out and dried. Usually, spitting oil is a result of moisture coming into contact with the hot grease.
- Cook the turkey to a temperature of . A general guideline for how long this will take is roughly 3 minutes for each pound (0.4 kg) of bird, but you should always go by the internal temperature of the turkey rather than the cooking time.
- Slowly lift the turkey out of the oil when it's time to check it. If you have a basket, use oven mitts to lift it by the handle. If you are using a hanger, carefully fish the turkey from the fryer. Allow the oil to drain off as you lift the bird.[16]
- Test the temperature in both thighs and both sides of the breast. Use an instant-read thermometer to ensure you get an accurate reading. The temperature of the turkey should be a minimum of .[17]
- Allow the turkey to rest for 20 minutes before carving. The juices from the turkey need time to redistribute throughout the meat in order to get the best results. You can drain the turkey on paper towels or on a rack.
[Edit]Cleaning up the Oil - Let the oil cool before you dispose of it. Leave the oil in the fryer until it has completely cooled. It should be about room temperature before you attempt to pour it out of the fryer.[18]
- Pour the oil into disposable containers and throw them away. If you're worried about the oil spilling from the containers, place them in the freezer and let the oil congeal, then discard the containers.[19]
- Clean the grease from your fryer and the burner. Remnants of used grease can cause a fire next time you use the fryer if you don't thoroughly clean it after each use.[20]
[Edit]Things You'll Need - 1 turkey
- Peanut or vegetable oil
- Dry rub
- Thermometer
- Burner
- Frying pot
- Stand
- Hanger or basket
- Propane tank
- Lighter or match
- Fire extinguisher
[Edit]Warnings - Make sure your turkey is fully defrosted before you deep fry it in order to avoid an explosion when the turkey comes in contact with the oil!
- Read all of the instructions that come with your deep-fryer, and adjust your method accordingly.
- Keep children and pets far away from the deep-fryer so they don't get hurt.
- Never use an outdoor fryer indoors or an indoor fryer outdoors.
- Wear heavy oven mitts, closed-toe shoes, and long pants when lowering the turkey into the fryer.
- Never pour cooking oil down a drain.
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Cook a Sweet Potato in the Oven Posted: 26 Nov 2020 12:00 AM PST Sweet potatoes can be easily cooked in the oven and enjoyed with a few simple seasonings. To make roasted sweet potato pieces, cut up the potato into cubes first before coating the pieces with oil and seasoning. Then bake the sweet potato pieces until they are crispy, and you will have an easy side-dish that goes well with many different meals! To bake sweet potatoes whole, pierce through the skin several times using a fork. Then bake the sweet potatoes until they are tender, and top them with butter, salt and pepper. [Edit]Ingredients [Edit]Baking Whole Sweet Potatoes - 6 medium sweet potatoes
- 6 tbsp (85 g) of unsalted butter
- Salt, to taste
- Black pepper, to taste
Makes 6 servings. [Edit]Roasting Sweet Potato Pieces - 2 large or 3 small sweet potatoes
- of grapeseed or avocado oil
- 1 tsp (3.1 g) of garlic powder
- 1 tsp (5.7 g) of salt
- 1 tsp (2.3 g) of black pepper
Makes 4 servings. [Edit]Baking Whole Sweet Potatoes - Preheat the oven to on a regular bake setting. Turn the oven on and set it to the required temperature. Many ovens will indicate when the preheating process is done, however if your oven doesn't, waiting for approximately 15 minutes will do.[1]
- Scrub and wash the sweet potatoes. Rinse each potato under cool, running water. Scrub away any remaining dirt.[2]
- Keep the skin on the potatoes, as they don't need to be peeled to be cooked.
- Pierce each sweet potato several times with a fork. Push the fork into the sweet potato. Make several incisions along each sweet potato.[3]
- This will help the sweet potato to cook evenly all the way through.
- Place the sweet potatoes on a lined oven tray. Cover an oven tray with parchment paper, a non-stick baking mat, or foil. Spread the sweet potatoes out on the tray and make sure that they aren't touching.[4]
- This ensures that all sides of the sweet potatoes cook properly.
- Bake the sweet potatoes for 45 minutes. Set the oven timer for the required amount of time. Remove the sweet potatoes from the oven when they are tender. Use a fork to check the tenderness.[5]
- Check the sweet potatoes regularly as they get closer to being ready, so that you can take them out of the oven at exactly the right time.
- Top the sweet potatoes with butter, salt, and pepper. Use a sharp chef's knife to make a slit down the top of each sweet potato. Place 1 tbsp (14 g) of unsalted butter on each sweet potato. Then season each potato with salt and pepper to taste.[6]
- Try topping the potatoes with shredded cheddar, crumbled feta, chopped fresh basil, sliced red onions, corn, chili, taco meat, or ham pieces just to name a few.[7]
- Cooked whole sweet potatoes can be stored by wrapping each potato individually in foil, and then placing these either into freezer bags or an airtight container.[8]
[Edit]Roasting Sweet Potato Pieces - Preheat the oven to . Turn the oven on and set the temperature. The oven will indicate when it has finished the preheating process.[9]
- If your oven doesn't have an indicator that lets you know when it's ready, letting the oven preheat for approximately 15 minutes will do.
- Wash and scrub the sweet potatoes. Hold each sweet potato under cool, running water. Use a scrubbing brush to remove any dirt that may remain on the skin.[10]
- Pat the sweet potatoes dry with a paper towel or tea towel once you have washed them.
- You don't need to peel the sweet potatoes, as they can be cooked and enjoyed with the skin on.
- Cut the sweet potatoes in half lengthwise. Place the sweet potatoes on a sturdy chopping board. Then use a sharp chef's knife to slice each sweet potato into half.[11]
- Slice each sweet potato half into 4 long strips. Place the flat side of the sweet potato halves on the chopping board. Carefully slice each half lengthwise into 4 pieces.[12]
- Don't worry about getting the slices exactly perfect. Estimating will do, and the sweet potato pieces will still cook evenly.
- Chop each slice into cubes. Use a sharp chef's knife to cut each slice crosswise into cubes. The number of cubes that you get from each slice will depend on the size of the sweet potato.[13]
- Don't worry about making sure that the cubes are all exactly the right size. As long as they roughly match, this means that they will cook evenly.
- Spread the sweet potato pieces out on a lined oven tray. Cut a sheet of parchment paper that is large enough to fit the oven tray. Scatter the pieces evenly over the tray, and make sure that none are overlapping.[14]
- You can also use either foil or a non-stick baking mat instead if you don't have parchment paper.
- Coat the sweet potato pieces with oil, garlic powder, salt, and pepper. Use of grapeseed or avocado oil to lightly drizzle over the sweet potato pieces. Then sprinkle 1 tsp (3.1 g) of garlic powder, 1 tsp (5.7 g) of salt, and 1 tsp (2.3 g) of black pepper over the pieces.[15]
- Once you have drizzled oil over the sweet potato pieces and seasoned them, give them a small toss on the tray with a fork or spoon to coat each piece in the oil and seasoning.
- Grapeseed or avocado oil is best to use, as these are able to withstand the high heat that you will be using.
- Bake the sweet potato pieces at for 25-30 minutes. After around 15 minutes, flip the pieces over to make sure that both sides are cooked evenly. When the sweet potato pieces look crispy, this means that they are done and can be removed from the oven.[16]
- Pair your sweet potatoes with dipping sauces like salsa, barbeque sauce, pesto, or ranch sauce to experiment with different flavors.[17]
- You can store any leftover roasted sweet potato pieces in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 12 months.[18]
- Thinner sweet potatoes tend to cook faster and more evenly in the oven than thicker sweet potatoes.[19]
[Edit]Warnings - Use oven mitts to protect your hands while removing hot trays from the oven.
[Edit]Things You'll Need [Edit]Baking Whole Sweet Potatoes - Scrubbing brush
- Fork
- Oven tray
- Parchment paper, foil, or a non-stick baking mat
- Chef's knife
- Foil
- Airtight container or freezer bags
[Edit]Roasting Sweet Potato Pieces - Scrubbing brush
- Chopping board
- Chef's knife
- Oven tray
- Parchment paper, foil, or a non-stick baking mat
- Fork or spoon
- Airtight container
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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