Q. Was Ocean spray Cranberry juice mentioned as having too much Arsenic in it? Is it possible without signing up with Consumer Report to get a copy of that article?
A. Two options. If you can find the article on line, then copy it to your computer. If not, go to the library, find the article in the magazine and make a photocopy. I have no idea about Ocean Spray although you might find a response to the accusation at their web site.
Arsenic is an atom and a toxic metal. Since it is not a compound and does not contain carbon, of course it is non-organic. This knowledge is one of those hidden gems that was shared in Chemistry class and which everybody decided to forget so they could invent a new meaning for organic.
Arsenic is an atom and a toxic metal. Since it is not a compound and does not contain carbon, of course it is non-organic. This knowledge is one of those hidden gems that was shared in Chemistry class and which everybody decided to forget so they could invent a new meaning for organic.
What does washing your hair with black tea do?
Q. I read in a magazine that washing brown hair with black tea get rid of unwanted colors and produces shine. But the article was very vague, has anyone tried this?
A. I have dark brown hair and I just did a black tea rinse for the first time this morning. I mixed it with lemon juice though because I didn't want my hair to get too black, I want it to remain brown. But, I have read that it can darken your hair. I know that my hair is much softer and has a lot more bounce than normal.
Does anyone have a recipe for roasting a whole turkey from America's Test Kitchen/Cooks Illustrated?
Q. I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
A. Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
Does anyone have the recipe for spiced apple cheesecake?
Q. I believe it was in a fall issue of Woman's World magazine from either 2003 or 2004. It had an Apple Butter spread on top of it. I'd hoped to serve it for Thanksgiving but have had no luck in finding it for the past 2 years. Can anyone help me?
A. Pretty sure this is what you are looking for.
Spiced Cheesecake
CRUST
2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz)
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
FILLING
2 lbs full-fat cream cheese
1 cup mascarpone cheese
1 1/4 cups granulated sugar
2 large eggs
1 pinch salt
1 teaspoon fresh lemon juice or orange juice
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1/4 teaspoon grated nutmeg
Oven to 325 degrees F.
Wrap the bottom of the springform pan tightly in foil.
CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
Just until the nuts are in very, very small pieces, not a paste!
Turn out into a bowl, add the melted butter and mix until it comes together.
Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
Cool to room temperature.
FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
Using the paddle attachment on med-low speed, beat just until smooth.
Add the remaining ingredients and mix on low speed until well combined.
Pour the filling over the crust.
Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
Pour water into the baking pan until it comes half-way up the sides of your springform pan.
Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
This should take about 45-55 minutes.
Do not overbake!
Don't worry about the jiggle- the cake will firm up while chilling.
Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
It is best if if made the day before you serve it.
Spiced Cheesecake
CRUST
2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz)
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
FILLING
2 lbs full-fat cream cheese
1 cup mascarpone cheese
1 1/4 cups granulated sugar
2 large eggs
1 pinch salt
1 teaspoon fresh lemon juice or orange juice
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1/4 teaspoon grated nutmeg
Oven to 325 degrees F.
Wrap the bottom of the springform pan tightly in foil.
CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
Just until the nuts are in very, very small pieces, not a paste!
Turn out into a bowl, add the melted butter and mix until it comes together.
Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
Cool to room temperature.
FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
Using the paddle attachment on med-low speed, beat just until smooth.
Add the remaining ingredients and mix on low speed until well combined.
Pour the filling over the crust.
Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
Pour water into the baking pan until it comes half-way up the sides of your springform pan.
Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
This should take about 45-55 minutes.
Do not overbake!
Don't worry about the jiggle- the cake will firm up while chilling.
Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
It is best if if made the day before you serve it.
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