I was going to say that her procedures were good but her reasons were wrong. But turns out -she- didn't say anything about ice crystals or about "moisture around the white meat that would have drained down and out of the turkey." So the wrong was in the reporting here.

Sigh. My favorite thing. Running swith ome silly thing you found on the web with no proof (not even evidence); no plausible explanation of why this might work; and no testing. Ah, but you read it on the Interwebs!

I tried this yesterday with turkey breast and it works beautifully!! Keep going and it turns into ground turkey. Big batch of chili was the result!

Maybe it's just me but I -hate-hate-hate- knotted plastic bags. Hard to untie (even if you know the trick, which is to twist the end so it becomes stiff enough to push back into the knot).

Great one! Thanks.

+1 on the melon baller.

Laura, this looks awesome!! I am doing this today!

This is great!!! I am going to do this today!

I <3 mine. The thing I make the most? Eggs. No one seems to know why but make soft or hard boiled eggs in a pressure cooker and the peels come off cleanly with no effort. Every time. I wrote about it:

I made this once but the powdered milk makes it taste — well, like powdered milk. We didn't like it. Can anyone suggest a powdered milk that doesn't taste like gaaaak? Or an alternative ingredient? He's just using it to get the opaque white, wonder what else would work. Flour might but it would be pretty gaaaak, too.

Use the neck, wing tips and purchase a few spare parts. Then do a make-ahead pan gravy.:

Or, roast your turkey well. Frying isn't any better than a well-roasted turkey. Thousands visit my turkey page:

I'm pretty sure Apple has a patent on this.

The best noise-cancellers, in my opinion, are not the active kind: Get some in-ear phones with foam tips. The Shure SE series are incredible. The high ened ones reach $500 but even the SE115s are great.

I've been doing this for years. But as others have pointed out, pretzels and candy are hardly a snack.

Another way, and really quite astonishing, comes from Serious Eats, where Kenji suggested dressing the kale with oil and vinegar or a vinaigrette and refrigerating it overnight.

Agreed. Can be done in a couple of minutes if you're just rougher with it. I rub the kale vigorously and it's tender in a minute.

Pressure cooker is still my favorite way. Faster, but that's not the reason I do it: The shells practically jump off the eggs, even if the eggs were fresh.

As long as you think consultants get paid gobs for bullshit, you'll limit your growth. It's the kind of attitude that will keep you at a junior level. Sorry if that's blunt.

This one is pretty trivial and won't win any awards but it's really handy. Cut the cord and add a jack to make the cord nice and short (2-3 feet). Then make an extension with a female jack on one end, male on the other. Together: ultimate versatility. Use short when using your MP3 player, add the extension when you're…