Roasting poultry incorrectly will cause the white meat to over cook and dry out. There are a couple of different solutions to this particular frustration. The first method would be to baste the meat periodically while roasting. The second method is to truss the poultry before placing it in the oven.
While basting works well enough, it causes the cook time to increase due to opening and closing the over and loosing heat. Trussing, however, helps save time by allowing the oven to remain closed for the entire cook time.
Trussing the poultry that is going to be roasted helps to create an even cooking surface, which in turn creates an even cooking time for both the white and dark meat. By creating a compact package the meat will remain moist and keep in more flavor as well.
After having a party there is bound to be at least a small amount of leftover salsa. Some people would consider just getting a small bag of tortilla chips at the store to finish using it. Others might just consider throwing it in the trash; but what about using it in some scrambled eggs for breakfast the next morning?
Without spending any extra money to finish off the salsa, and possibly other dip items such as a layered bean dip, mixing it into some scrambled eggs will give breakfast a new spin. Any type of salsa or bean dip, or even hot sauce with some sour cream can make scrambled eggs that taste like they should be in a breakfast burrito.
Using leftover chip dips in this way can be a tasty, cost effective alternative to buying more groceries or throwing it out.
Chocolate is a highly temperamental medium to work with. Many people have tried melting it in the microwave or over direct heat in a pot on the stove top. Both of these will lead to problems. The microwave will lead to having to re-melt the chocolate over and over, causing, after a time, for it to burn. The stove top will keep it melted longer, but burn it faster.
There is a way however to melt the chocolate on the stove to and keep it there without burning it. By using a double boiler direct heat is avoided and allows for the chocolate to stay on the stove top for a much longer period of time without burning it.
Once the chocolate is melted it can be used for multiple purposes. Examples of how it can be used include dipping strawberries in it, dipping pretzels, putting into a squeeze bottle and then drizzling the chocolate over a desert item, and using in a chocolate fountain.
Stuffed mushrooms make great appetizers, and can be a quick way to keep hungry family members happy while dinner is being prepared. Any type of mushroom can be used to make them as long as they have a bowl shaped cap. The trick with these however is keeping them from being dried out in the oven when they are baking.
The answer to this problem is to use clarified butter. Clarified butter is very simple to make, all that is needed is a pot and a slotted spoon. Once the butter is melted the “solids” will float on the surface and can be skimmed off with the slotted spoon.
Once the butter is skimmed it can be used on the mushrooms. Using a pastry brush gently apply to each of the mushrooms generously. The butter will keep the mushrooms from drying out and burning while in the oven.
There are many options for stuffing your mushrooms. Use of spinach and cheese is relatively common, along with using mini shrimp mixed in with various vegetables , and ground beef has been used for stuffing them as well.
Cooking times and temperatures vary based on the size of the mushroom caps being used, however if you are feeling brave to attempt it the oven can be set to five hundred degrees Fahrenheit. At the high heat small mushrooms, such as button mushrooms and baby portabellas, can take as little as ten to fifteen minutes. A second method of preparation is to pan fry the mushroom caps in a skillet, which may be easier for someone making them for the first time.