I too have a leftover ham quiche and I used too many cloves in the preparation of said ham.
Thankfully it all pretty much got eaten up so I cant complain too much. Still have way too much ham so I'll probably do some croquettes later in the week and freeze the rest if it cant be pawned off to someone else.
I love turkey, less because of how it is on the actual holiday but because it makes a wonderful breakfast sandwich on toast the next several days. Also brining is a pain in the ass but makes it really delicious. Whenever I make a turkey, I not only eat the entire bird but make bone broth from it. Turkey broth is especially good. And you can make crackly things from the fat. And gravy.
Don't boil it. I think he fucked that up too. It should barely reach a simmer, there shouldn't be any bubbling.
Yeah, I ended up copying that. I figured he meant simmering in a different way than what I initially thought so I ended up boiling it too. It came out kinda gross and acidic which is why I didn't post any pictures. I could tell I was going somewhere with it though so I'll try again and see if I can refine it.
I watch Max Miller and I always have to remind myself that the recipes he makes are not really up to the same style and flavor profile that they are in modern times, so it's worth noting that. His videos are always fun and I learn a lot. I miss the days when he would theme Pokemon plushes to whatever he was cooking.
From what I've learned on cooking channels they usually screw up multiple times with the recipes and will annotate or tell you "do as I say, not as I do", Chef John is notorious for this. I can imagine re-recording all of the footage again is costly.
Yeah, but I got more the impression that he still thought "don't let it boil" meant to bring it to a boil and then shut it off immediately, rather than that you shouldn't let it boil at all.
I've never thought about it before but can't you spray the turkey like a ham? What I mean is giving it that saltpeter injection. The carcass/bones is always good to have around. I don't know how often people make turkey or other birds but I recommend that people that cook a lot of chicken to load up on the backs and store them in the freezer. Two-three times a year you might have enough to have the equivalent of a laundry day and just spend a sunday cooking broth.
