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my thanksgiving tips
1. Use day old bread. Cube it up and place it in a bowl or spread out on a sheet pan, and let sit out overnight. I like a combo of a baguette and sourdough.
2. Make the liquid and vegetable mix a day ahead and store in the fridge.
3. Use aromatics like carrots, celery, onion, garlic, sage, thyme and parsley. You can see my video recipe in the show notes below.
1. Plan for ½ cup gravy per person.
2. Make it at least 2 days in advance. This will help the flavors will marry. Making it ahead also lets you concentrate on just the gravy, because a roux needs constant attention, as it can burn quickly
3. A roux (thickening agent for the gravy) is equal parts fat and flour cooked together.
4. Measure the fat and flour by weight, not volume. If you don’t have a scale, one tablespoon of flour equals about ¼ ounce. One tablespoon margarine = ½ ounce.
5. Example recipe ratio: 3 oz margarine + 3 oz flour + 4 cups broth makes 1 quart. Enough for 8 people.
6. Melt your margarine and add the flour. Cook, stirring constantly on medium low heat for 20 to 30 minutes to achieve a brown roux. Set aside to cool. Never add hot roux to hot broth.
7. Once gravy is brought to a simmer, add roux and vigorously whisk until dissolved in broth. Bring back to a simmer to achieve maximum thickness.
It may continue to thicken in the fridge, so have some warm stock on hand on the big day to thin it out as you heat it.
1. Go get a potato ricer or food mill to process your potatoes. Mashing overworks the potatoes making them gluey instead of fluffy.
2. Plan for ¾ lb raw potatoes per person.
3. Only use russet or yukon gold potatoes. Anything waxy like red or fingerlings will not be fluffy, they’ll be gluey.
4. Use roughly ½ cup liquid and ¼ cup butter per 1 lb of potatoes. When the time comes, add most of it to the cooked potatoes, then add the remaining incrementally after you fold the mixture into the potatoes, until you get to your desired consistency. It's okay if you don't use it all.
5. Prep potatoes the day before, and float them in water. Peel and cut into quarters. Don’t cut into small pieces as they will absorb too much water...just make sure the pieces are roughly the same size.
6. Always start cooking potatoes in cold water to ensure even cooking.
7. After straining the potatoes, place back in to the pot and turn on low heat for about 1 minute. This will help evaporate excess liquid.
8. Keep the potatoes warm by placing them in a glass or metal mixing bowl, covering them with foil, and placing on top of a pot of simmering water. This is called a double boiler. It will keep the potatoes warm without affecting their texture.
sexy vegan radidio show notes
Sayward Rebhal's Blog: http://bonzaiaphrodite.com/
Link to the whole story of which the New Zealand school clip is part: HERE.
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Best Vegan Cheese for Pizza: Follow Your Heart Gourmet Shreds
Best Bullion Cubes: Edward and Sons
Best Sausage for Pizza: Lightlife
Beyond Meat: Chicken Free Strips
My Local Shroom Hookup: LA Funghi