How to cook a pig’s head

Cooking a pig’s head is not for the faint of heart.

The return to snout-to-tail eating is changing that.

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Five Foolproof Tips for the Perfect Pie Crust

Steps to the perfect pie crust are easy and foolproof according to pie expert John Michael Lerma, Food Network Pie Challenge winner and author of the new book, “Garden County Pie: Sweet and Savory Delights from the Table of John Michael Lerma” (Syren, $19.95). Lerma demonstrates five easy steps to pie crust perfection making it possible for the novice and expert alike to proceed with easy pie baking this Christmas.

Lerma says that pie crust needn’t be another cause of stress if some basic, easy rules are applied. He believes in tried and proven techniques when it comes to flaky pie pastry. “Chill, chill, chill–this is my mantra when assembling the perfect pie crust. All ingredients must be cold, especially any fats such as a butter-flavored all-vegetable shortening, butter or lard. It’s essential that the bowl, pastry blenders and all utensils are cold,” Lerma advises. “Use fingers–not warm palms–when forming the ball of dough.”

Lerma also says that if using a food processor, the same ‘chill’ rule applies to the extent that ‘the bowl and blade should be very cold before using.’ The look and consistency of the dough is important. “The dough must be chilled before rolling out. The key is to retain the look of ’small peas’ or ‘coarse meal’ within the rolled out dough, which then burst in the oven creating steam, resulting in the perfect flaky pie crust.”

Known for his award-winning Vidalia Onion Pie and other savory pies such as Sage Sausage Pie, Lerma understands the importance of sticking with some classic pie rules, while mixing things up a bit when it comes to fillings. “Crust is the backbone of the pie–and it needs to be solid and hold up the rest,” he says. “In the book I share my new pies that have familiar ingredients, while also providing encouragement to bakers who wish to experiment and have fun with fillings. The possibilities are fascinating.”

In his new book, “Garden County Pie”, he offers a pie for every season and every taste, and for every cooking level. His Watermelon Pie is the first of its kind, and his Chocolate Caramel Banana Pie is the ultimate indulgence.

John Michael Lerma’s “Tips for the Perfect Pie Crust” can be found on the author’s website at http://www.gardencountycooking.com. His book, “Garden County Pie” is available now.

Fix Those Thanksgiving Boo-Boos

It’s your turn to cook Thanksgiving dinner.

The gravy is lumpy.  The turkey is bone-dry.  Your brother is supposed to bring the dinner rolls, but he’s fighting with his girlfriend and will probably sit home and sulk. Aunt Bertha promised to bring the pumpkin pie, but she has been forgetful lately and is just as likely to show up with a jug of cheap burgundy.

Oh, and it’s an hour till dinner time … and you forgot to thaw the turkey.

Fear not!  Enclosed are some tips for correcting Turkey Day disasters:

1. You forgot to thaw the turkey.

Unwrap the frozen bird, place it in a pan and roast as usual, increasing time by about 50 percent. Use a thermometer to check doneness (165 degrees in the thickest part of the thigh). Bake the stuffing in a casserole dish — and discreetly remove those telltale giblets from the turkey cavity before serving.

2. Your gravy is lumpy.

Thicken it with quick-dissolving flour (Wondra), and you won’t have lumps. If it’s too late for that, purée the gravy in a blender and reheat. If all else fails, stir turkey pan juices into jarred gravy and call it your own. (Boston Market Roasted Turkey Gravy won a Rachael Ray magazine taste test.)

3. The turkey is bone-dry.

Step one in dealing with dry turkey is to take a fill a spray bottle filled with warm chicken stock and spray it over the meat as you carve it (its best to keep this secret). The meat won’t be more moist because of this, but it will have moisture on it and the spray will prevent further drying.

Next is the ultimate trick: Gravy. From barbecue sauce to beurre blanc, sauces (of which gravy is one) where invented for one reason and one reason only:  to add moisture and flavor to dried out, flavorless meat. Be prepared to make up a lot of good gravy. Also be prepared to do it without the benefit of turkey drippings. Just be ready to make gravy and the second you put down the platter of turkey start offering everyone extra gravy. A good gravy can do a lot to make a bad turkey much better.

You can prevent a dry turkey altogether by rubbing the outside of the bird with either olive oil or unsalted butter prior to cooking (This helps to retain moisture.  Make sure you cover the drumsticks, too.)

For an extra-moist bird, lift up the skin near the cavity and rub olive oil/butter underneath the skin, working your way across the breast area and back towards the tail (For safety’s sake, wash your hands thoroughly before handling raw meat.)

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Pamper Your Kitchen Appliances For The Holidays

Let’s face it, your kitchen appliances are going to get a serious workout during the holiday season — there will be more spills, splatters, and boil-overs, in and on your kitchen appliances during the holidays than at any other time of the year.

What can you do to get them ready for their biggest “performance” of the year? RepairClinic.com is suggesting an “Appliance Spa Makeover”.

A Bath and a Makeover

Your appliances could certainly benefit from a really good bath. But as you know, when you’re at a spa, you don’t use just plain soap and water. And your appliances will require some highly specialized cleansers, too (Be sure to refer to the owner’s manual for recommended cleansers for your particular appliance model.)

There are some appliance parts that even after a bath, cannot be salvaged. This is where the “makeover” comes in.

According to John Sowden, host of the WJR Radio’s “The Appliance Repair Show” and Vice President of Purchasing at Repairclinic.com, “Some parts need to be tweaked, while others should just be replaced. For example, if the broiler pan in your range is badly stained, you’ll probably want to replace it. But there are other areas of your appliances that simply need a good cleaning.”

Here are some suggestions for giving your appliances that much-needed makeover before the holidays:

Fridge
Your refrigerator is the workhorse of every holiday gathering–whether it’s storing food in preparation for the events or keeping leftovers fresh for another round the next day.

• If your refrigerator is self-defrosting, the frost accumulation melts into a shallow pan at the bottom of the refrigerator/freezer and evaporates. However, it can develop a bad odor over time, but it can often be removed for cleaning by unclipping the lower grill and sliding the pan out the front of the refrigerator/freezer.
• On many refrigerators, there is a set of coils underneath and a cooling fan that should be cleaned at least once a year. The coils may look like a grate or a wide radiator. Unplug the refrigerator/freezer and use a long, thin condenser brush and a special, longer attachment for your vacuum to clean any lint, pet hair, and other debris from the coils.
• For odors in the refrigerator/freezer try placing an open box of baking soda or,for tougher odors, try Fridge Aid, an activated charcoal deodorizer.

Range

The range top can get very messy with gravy, drippy pans, and other holiday favorites. There are two things you can do: give it a thorough cleaning, which will work fine for some messes. But if you have badly stained burner drip pans, they may need to be replaced. You’ll be pleasantly surprised by the difference a few fairly inexpensive new burner pans can make in the appearance of your range! Plus, they help speed up the cooking by radiating heat back to the pan.

If your oven is self-cleaning, consult the owner’s manual for instructions on how to use this feature. Chris Hall, President, Repairclinic.com advises, “If you’re planning to clean your oven before a major holiday event, do it at least a couple of weeks in advance of any special events to give yourself time to deal with any negative repercussions, since ovens have been known to break down right after a self-clean. The procedure is quite stressful on the appliance because of the incredibly high temperature it reaches during the process.”

The self-cleaning feature works by heating the interior of the oven to a temperature so hot that it incinerates the residue inside the oven. Normally, it is not a good idea to clean the interior of a self-cleaning oven with a spray cleaner; however, refer to your owner’s manual or contact the manufacturer of your oven for further information.

For other range-cleaning projects:

• Non-abrasive cleansers can be used on most range/oven control glass or metal panels.
• The broiler pan that comes with most range/ovens is porcelain-coated steel. Clean it with a non-abrasive cleanser. If you’re having trouble getting stains out of the broiler pan, consider replacing it.
• Note: Never spray cleaners directly onto the control panel. Instead, put some cleaner on a soft, damp cloth, then wipe the surface.

Accessorize, accessorize

The number one rule for excellent style: Accessorize, accessorize! Why should it be any different for your appliances?

If the drip pans or bowls on your range are stained, it’s nearly impossible to get them completely clean again. And this is usually the first thing someone will see when they come into your kitchen. They should be replaced about every 2 to 3 years.

You can replace the light bulb(s) in your range/oven, though you may need to remove a glass covering or dome to reach it. Most interior oven lights require a universal 40 watt appliance bulb.

If the trays, drawers or other accessories in your fridge have seen better days, maybe it’s time for them to go. Consider ordering replacement pieces.

If there are broken handles, knobs, or panels, or if you’re having trouble reading the settings on the knobs of any of your appliances, take the time to get them replaced. You can go to Repairclinic.com to find instructions about how to install the part, along with a large inventory of available parts.

Go Ahead and Show Off:
Doesn’t it feel great to have bright, shiny, like-new appliances–freshly cleaned, with new parts and accessories? It’s as if they just came off the delivery truck. Now when your home is filled with holiday décor, your appliances will add to the elegance. They’ll shine and sparkle for your guests, just as you had hoped. You’ll be so proud, you might just do a little showing off. If you do, don’t forget to tell your guests that you did it all yourself!

Kitchen Sink Care For Your Thanksgiving

Have you ever stopped to think about what your kitchen sink goes through on Thanksgiving?

You wash veggies in it.  You may thaw the turkey in it.  But have you ever REALLY stopped to think about what’s going on down THERE?

Ask Cedric Crumbley to recall a Thanksgiving story in his house and he quickly spins the tale of how he stained his mother’s sink on Thanksgiving with the turkey. To take excellent care of a kitchen sink, one doesn’t pour grease down the drain.

Well, it appears turkey doesn’t do too well on a porcelain model either.

For the owner of eminent-kitchen-sinks.com, a website solely dedicated to the importance of selecting and caring for the main focal point of any kitchen, his Thanksgiving experience made him realize that even though many take care when carving the bird, they don’t necessarily think about what kind of reaction the bird’s juices can have on the sink’s surface.

“My mom was big on kitchens and bathrooms, and I saw kitchens in a new way through her eyes,” said Crumbley of his love for kitchens, especially sinks.

Keeping It Clean When There’s a Big Dinner

For the holidays, Crumbley suggested understanding what type of kitchen sink one has, and then knowing the proper way to clean and take care of it:

• Stainless steel sinks should be rinsed after every use. Acid and salt can damage the finish of these types of sinks so don’t leave food residue on them for long. An all purpose cleaner can be used and for tough spots, try removing them with a clean cloth and vinegar or sprinkle baking soda on the stain.

• Cast iron sinks should be cleaned with a rinse after every use or clean with baking soda for an overall strong clean. Steer clear of harsh abrasive sponges, which can damage the cast iron. Use a gel or cream cleaner on ceramic sinks so as not to scratch the enamel. And to make faucets and handles shine, a simple mixture of soap and water or white vinegar should do the trick.

Crumbley also suggested cleaning up as soon as one can after serving and having the meal. Leftover food will start to stain surfaces quickly and also will attract bacteria.