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Cooking Techniques - T
Thickening Sauces
 The
quickest way is with a starch, such as cornstarch or arrowroot.
Add to cold water, mix until completely dissolved, then add to sauce
and stir until desired thickness is reached. The better way, if
you have time, is to simply reduce the sauce over medium-high heat,
whisking to avoid burning. Cook until desired thickness, keeping
in mind that flavours concentrate and become considerably stronger
as water evaporates.
Alternatively, you can add either “beurre manie” or a roux to your
sauce. Beurre manie is equal parts unsalted butter and flour, kneaded
to a dense paste, and gently whisked into the sauce. A roux is the
same combination, cooked until pale gold in colour, then added the
same way. The flour in these will thicken as its temperature increases,
so give it a couple of minutes or more. The best rule of thumb is
to go slowly. It's better to add thickeners a little bit at a time
than to overthicken and attempt to dilute your sauce later.
Turkey Tips
Questions
about the turkey need not add stress to holiday preparations; you
have many options. Turkey is sold in a range of sizes. Higher priced
free range turkeys are also available. If your family prefers white
meat, you can buy a large turkey breast to debone and stuff. While
just as tasty as white meat cooked on the whole bird, it is easier
to carve. Should you buy a fresh or frozen turkey? While there is
no substitute for the flavour of fresh turkeys, they are a bit more
expensive and should not be bought too far in advance. Availability
and price favour frozen birds, but there is all that thawing time.
Finally,
should you truss and stuff? Trussing helps to hold the stuffing
and keeps the wings and legs close to the body making them less
likely to overcook or burn. Stuffing adds to the turkey's cooking
time, and so there is a greater likelihood the breast will become
dry. Additionally, if the stuffing is undercooked, it will harbour
harmful bacteria. It may be less worrisome to cook the stuffing
separately.
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