Want to spend less time in the kitchen and more time with friends and family this Thanksgiving? It may sound impossible, but you can actually watch the Macy’s Thanksgiving Day Parade, enjoy the day with your loved ones and still get everything done. These time-saving tips from professional chefs can help you get the turkey dinner on the table faster and easier this year.
- Plan and delegate ahead of time- Cooking a turkey and everything else for your feast from scratch on one day is challenging for anyone and that’s why chefs rely on planning ahead and delegating for events. Brian Bornemann, chef and co-owner of Crudo e Nudo in Santa Monica, California, suggests starting your cooking on Sunday, making a side every day and having guests bring other sides and pies. Then on Thursday, you just have to reheat them and cook the turkey.
- Skip the peeling- Hate peeling potatoes before you boil them? Then don’t do it. Not only will you save time, Craig Cochran, chef and owner of NuLeaf in New York City, says if you shock them in an ice bath after they’re cooked “the skins will come right off.”
- Forget roasting, try spatchcocking- Roasting a turkey takes forever, so Jennifer Toomey, executive chef at Huckleberry Bakery and Cafe in Santa Monica, California, suggests spatchcock cooking instead. “Remove the back bone, flatten out the bird and roast it skin side up,” she explains. “It cooks in less than half the time and you still get that juicy meat and crispy skin.”
- Make gravy in a blender- Let your blender do the work of thickening and getting the lumps out. Todd Rodgers, director of culinary operations at The Pearl Hotel in Florida says he adds all the drippings from the pan, trimmings from the bird and stock to the blender, then adds heavy cream to thicken.
- Use your freezer for prep-Caroline Schiff, executive pastry chef at Gage & Tollner in Brooklyn and executive chef at Slow Up, says she makes and freezes stocks, soups, caramelized onions, and more in the weeks before Thanksgiving, then thaws them in the fridge.
- Prep veggies before the big day- You can peel, chop and dice your vegetables a day or two before to save time on Thanksgiving. John Adler, vice president of culinary at Blue Apron, recommends storing the prepped produce in an airtight container with a paper towel on top to keep them from getting slimy.
Source:Huff Post