American Thanksgiving is only a few days away, so I thought I’d go a little off-topic and share something that wouldn’t normally fit into the scope of this blog.
I’m a perfectly serviceable baker and cook. The food I whip up isn’t fancy and it won’t appear on the cover of any magazine, but it tastes good and gets the job done 99% of the time.
As far as that other 1% goes, keep reading.
The Pie Mystery
I grew up in a family filled with people who made amazing pies.
Sometimes I’d help them work the dough or put the filling into the pie before baking.
Shortly after I got married, I decided to start making pies on my own. They’re such a delicious end to Thanksgiving dinner.
Unfortunately, the crust on my first pie burned. This trend has continued with every pie I’ve attempted to make since then no matter which tips and tricks I use to protect the crust while the filling firms up.
It’s gotten to the point where I will buy a nice pie for Thanksgiving without an ounce of remorse for not serving something homemade for dessert.
The Revenge of the Cornish Game Hens
I live in a small household, so roasting a full turkey would create far more leftovers than our stomachs or our freezer could hope to handle.
One year I thought I might roast some Cornish game hens for Thanksgiving instead of a too-large turkey.
I followed the instructions of the recipe I found online perfectly. I even set timers to baste the birds so they’d be nice and juicy.
When the buzzer sounded on our oven, I opened it and checked the internal temperature of one of them. It was a little lower than the recipe said it should be, so I left it in a while longer.
When I took them out, they seemed to be hot enough to safely consume according to our meat thermometer.
It only took a few bites for my spouse and I to realize they weren’t fully cooked. We weren’t sure what the rules were about reheating half-cooked birds and so didn’t eat any more of them.
We were lucky not to get sick from that experience! Ever since then, I’ve shied away from roasting full birds of any size. It feels safer to only roast pieces of them instead.
Now that you know my two deepest Thanksgiving secrets, which Thanksgiving foods do you have trouble making?