Classy Quickies is a new category that I think I’d like to do a bit more often – especially since the aim is for them to be good, short, quick, and to center around a very specific cheap oakley sunglassescheap oakleys tips or trick, maybe a video, or maybe a blog post elsewhere that I think would be helpful in that whole “you can be geeky and get your act together at the same time” kind of way. In fact, I still believe being geeky is an asset – with a little effort and some know-how, we could have this whole classy thing all locked up.
In any event, Thanksgiving is tomorrow for those living in the United States, and in addition to my 5 Tips for a Classy Thanksgiving, this video comes from the blog Your Doctor’s Orders by Doctor Terry Simpson, who was probably one of the first people to explain that part of the reason so many Americans struggle with cooking turkey on Thanksgiving is because we’re so used to trying to cook the entire bird in an oven at a remarkably high temperature with the expectation that it’ll all turn out perfectly done in every part:
The traditional bird is often overcooked in some parts- maybe undercooked in others. But that isnâ€™t surprising when you consider this: most people put the entire bird in the oven, and to make sure the turkey is cooked all the way through, some parts of the turkey will end up being dried out and overdone.
Why cook your holiday turkey with this traditional and outdated method, anyway? When was the last time you took a cow, shoved it into an oven, and hoped the ribs, steaks, and rump roast cheap oakleys came out perfectly cooked? Never â€“ exactly! We butcher the cow into different parts – and all of the parts are cooked differently. Not to mention the obvious problem â€“ to get the temperature we want in the very middle of the animal means the temperature on the outside of the animal will be overdone for our tastes.
In this fabulous post, Cooking the Perfect Turkey, he proposes cooking your Thanksgiving turkey a different way: one that’s sure to make sure that it turns out perfectly: Sous Vide, in separate components, brined and cooked separately to make sure that each part of the turkey reaches the right done-ness at the right time, and you get the bonus that every part of the turkey is cooked the way you like and already carved up and ready for service. I can’t think of a tip that more embodies the spirit of The Classy Geek than this.