I think this is much closer to a Moka pot (pictured) than a espresso machine. Not that we should really get too technical about what to call the coffee that comes out of some Instructables project.

I never understood why he went to that trouble. It's a lot easier to just microwave or bake the stuffing after the turkey is done than to try to jam a bag of hot stuffing into the turkey and hope that it gets done in time.

If the stuffing is under temp when the rest of the bird is done, just pull the turkey, remove the stuffing, and put it back in the oven or microwave, covered, until it's hot enough.

Why not just use a tetra pak, you know, like some already do? Much better barrier properties than bladder-in-a-box technology.

Here ya go: [dinersjournal.blogs.nytimes.com]

Fwiw, there are coupons available at [www.dryel.com] , and it's often cheaper in the grocery store than it is at Amazon (as are many of the Amazon Grocery things).

Use a rack (mentioned in the article).

We got a whole smoked turkey from a BBQ place once. It was awesome.

"roast until breast registers 160 degrees and thighs register 175 degrees"

The USDA's guidelines for food storage and cooking are notorious for muddling food safety and consumer preference (e.g., until recently, they said cook pork to 160F, but this was based only on the fact that many people refuse to eat pink pork, not because it's the minimum safe temperature). It's too bad that there's…

Note that those recommendations are drawn from usually-conservative government agencies. Also, many of them are based on food quality, not food safety: "Follow the guidelines below to enjoy the maximum taste from your Thanksgiving foods..."

The bits of the coating that get scraped off probably aren't toxic. It's basically chunks of plastic. Teflon and fluoropolymers are commonly used in medical devices and have been shown to be safe. The danger come when high heat breaks down the Teflon into different, potentially toxic substances. It's basically…

Yes, parchment paper is fantastic stuff. If you're baking a bunch of cookies, it's worth every penny. Silpats (the silicone-impregnated fiberglass mats that are essentially reusable parchment paper) are very handy too, and can be used as a parchment paper substitute or as a universal nonstick surface for baking and…

By "fresh" I assume you mean fresh pasta made with egg. IMO, both have their place. Fresh pasta is great with buttery, rich, or minimalist, mild sauces. But for something more southern Italian, good dried pasta seems to be a better match. I'm talking about something like a sauce of olive oil, garlic, tuna, hot…

>475F or so. If your pan has water in it, it won't get above 212F. If you're frying something, your oil will start to smoke well before reaching potentially dangerous temps. So as long as you don't heat an empty nonstick pan for a while, there's nothing to worry about.

IMO that's a stupid rule, for two reasons: 1) even top tier chefs cook with all sorts of stuff they wouldn't drink, not the least of which is vinegar (literally "sour wine"), and 2) I've done it, usually with oxidized, week-old, 1/4-full bottles of plonk, with perfectly acceptable results. You're welcome to spent…

The pasta will have to be in the water for at least as long (i.e., 7 min for your rotini), and probably longer because you're starting with cold water. The cooking time saving come from not having to wait for a big pot of water to boil.

The coffee cognoscente often suggest rinsing the filter with hot water before use to help remove any "papery" taste. It's probably a pain to make a teabag out of hot, wet paper, but if you find your homemade teabags taste papery, it's a potential solution.

For one, I don't know if anyone actually cares about the problem—it may be that "doneness gradients" like this are imperceptible. So this is probably a trivial issue anyway. But it's definitely exaggerated in sous vide cooking because it takes so much longer for the inside to reach the destination temperature. For…

With meats normally served rare-ish, the point is to cook them so that they are rare from edge to edge. This is impossible on the grill or in a conventional oven.