I think it depends on the size of the pack of chicken. Where I live, the boneless thighs come in packs of 8, and the bone-in thighs are half price for the same number (sometimes 1 more). You’re still saving money compared to the pre-deboned stuff.
Good idea. I also use mine to make a Thanksgiving pizza. My personal format Is gravy for the base, turkey (or whatever meat we had that year. This year It was turkey and ham so... both), and then usually the mac and cheese on top. We also put cranberries on one half of the pizza because I don’t like the stuff and… Read more
since you just want the milk solids maybe start with canned evaporated milk?
This is one of my favorite Turkey Day side dishes. Thank you for the recipe.
I feel lucky—mother and aunts were old school and we were taught kneading and checking frequently to avoid the dreaded overwork. In addition they were attuned to environmental factors. Living on the north Cali coast with lots of humidity and winter cooler temps, people have a tendency to crank up the heat in the… Read more
Absolutely will try this! Our family is a mix of omnivores and vegetarians, and I usually make two stocks for gravy, one turkey-based and one veggie-based (roasted mushrooms, carrots, shallot, celery, spices, etc.). But I like the idea of a chickpea stock as I don’t have to waste the beans after they’re cooked.
Thanks for this - I shall give it a try; however, I have never been able to prepare chick peas to (my) satisfaction when starting with dried beans...not by soaking (for hours) nor by not soaking. I now use canned (Goya brand) garbanzos. Might I be able to utilize the original liquid (“that sweet, sweet bean juice”)… Read more
Adding this to my baking arsenal! I like the results of gelatin in my whipped cream to stabilize for certain applications, but even though I’m sort of a weird masochist and love convoluted baking and cooking tasks making stabilized whip with gelatin is kind of a pain in the ass. If I’m not trying to do 500 other… Read more
In Germany, we add one package of vanillin sugar to a high-sided container to mix the cream in. I've seen people try to whip cream in flat bowls here, which doesn't allow the mixer to grab enough cream at a time to do the job right.