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Wrong…. wrong
You have no brains
CHANGING THE SUBJECT; PLEASE test TORTILLA PRESS.
NOT the electric type. I wonder if the type of press matters.
• TESTING; from lowest price to highest price.
#1) I am having a problem with making corn tortilla from scratch. I start from the corn & the nixtamalization of the corn.
GRINDING; I tried to grind it with
• hand crank MEAT GRINDER & a
• hand crank CORN GRINDER & both are to course.
• I tried the electric food processer but it was way to wet.
All I want is an amazing corn tortilla like I had as a child from someone who made them.
I'm now looking for how to grind my corn fine enough. I am willing to use a Stone Metate but can't find one.
I want to buy a tortilla press but the $20.00 aluminum press I have doesn’t get them thin enough.
I WANT TO KNOW;
• Is an expensive press better than the cheapest press & if so, why?
PLZ. HELP!
Yup this is all true. And basting hot liquid on the white meat is backwards because you are trying to keep that part moist as possible. Basting is too much work and it doesn't work.
i have never turkeyed my baist
My life has been a lie 😆
2 best methods for a moist turkey: brine with sugar and salt, massage butter under the skin. Basting prevents the skin from getting crispy
Right on!
I like the skin like that oh well to each their own .
Ha! Good! I hated doing it and gave up a long time ago. I always though opening the oven to baste was also a bad idea. Aren't you reducing the temp if you are basting, what?, every twenty minutes?
Put softened butter under the skin instead. The extra fat will keep the breasts from drying out and the butter will also promote browning/crisping.
I wonder what this info is baste on.
Big thanks!
Wrong!!!!! Just depends on what you baste with.
I cook my turkey in a cooking bag, never had a problem, always juicy, tender, golden brown, no basting required. 🍗 👍 🙂
Perfect video. Clear and concise.
I couldn't agree more.
Then where did basting come from, & why is it so popular? It's in all the 90 sitcom & movies Thanksgiving special
Get that paper thin crack on the skin. See if you can do it.
Mythical kitchen disagrees 👀😬
To clarify – they tested with three separate birds, and basted one side of each, and the basted side came out significantly better in all three tests. They were also testing no brine/dry brine/wet brine, hence the three half basted birds 👍
I've never basted my turkey…Always came out perfect. <3
Baste……….. and red pilled.
Yo ATK. Don't get too woke, we pleb have to catch up already
Disagree with this tip. You should NOT baste your bird with the pan juices (primarily water) but you should baste every hour with melted herb butter for the best results.
Is that a euphemism you dirty girl?
Can't help but to dislike this…
Life and wisdom are not ten second shorts with random factoids.
Why couldn't someone have told me that 30 frigging years ago!!!! Thank you ATK.
My mom told me like 30 yeas ago, to stop basting my meat, or else I'll go blind.
Basting can sometimes make the turkey skin a richer, darker golden brown. But IMO the tradeoff isn't worth it.
Use the hot one more
Inject it
So why do chefs bast a chicken breast cooking in a skillet or a steak?
THIS is the kind of video tip i can get behind! CONCISE!
Many turkeys I put out are already basted. We have to rehydrate the turkey entirely just to make sure we don’t choke at the table.
should i baste my girlfriend?