Chef Paper Towel
Posted in Kitchen Tools on 12/06/2008 10:06 pm by admin |
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My two year old dumped his food on the floor, during a temper tantrum should I give him more?
She were sitting down for dinner and I gave him a chef boyardee pasta cup, tore two paper towels off the roll, gave him on and kept the other for later use. He used the one a little and rolled it up and threw it. After that he wanted the other one, I told him he didn't need it and he needed to sit and eat. He then preceded to throw him self forward at the table crying, he hit his fork and he food went all other the floor, there is a little left in the bowl, but not enough to fill him up. Should I give him more?
He loves chef boyardee, and is at a point where he will eat nothing else.
No.
I know it sounds mean, and it almost goes against your instincts, but to give him more would be encouraging the tantrum behavior.
Don't give him anything until his tantrum is completely gone. Then, and only then, would I consider allowing him another chance to eat.
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Old Dutch 051SR 2-Tone Rooster-Design Standing Paper-Towel Holder, Red List Price: Sale Price: $15.00 Average Rating:  |
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Thanksgiving Turkey Recipe, Juicy Edition
INGREDIENTS
1 whole turkey (12 to 16 lb), fresh or frozen, thawed
1 Tbsp stick butter, melted
½ tsp each salt and pepper
2 Cans of chicken broth
1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary
1 Package of Parsley
Garnish: fresh herbs
PREPARATION:
Day 1
First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.
Day 2
You are now ready to cook your Turkey. Preheat your oven to 325°F. You'll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.
To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
