Thanksgiving With The liles Family 2001 (Page Two)

Thanksgiving 2001 Was Loads Of Fun (Page Two)

Page Created: 11/26/2001 Page Last Updated: 11/02/2024 14:44

Thanksgiving 2001
McTevia in action

Look Like The Turkey Is Ready

Thanksgiving 2001
The bird was a golden brown

Thanksgiving 2001

Thanksgiving 2001
Basting takes a special talent - Mitch was an expert

Thanksgiving 2001
Pete was home for Thanksgiving

Thanksgiving 2001
Connor up to his tricks

Thanksgiving 2001
Basting away

Did You Know? - Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.

Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.

If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces. In the case of tough meats such as beef, bison, and deer, the result can be a hardened, shell-like, overcooked or burned outer crust, while inner layers of the meat may still be undercooked or raw; with soft meats such as poultry, the result can be a thorough drying from the surface to the bone, as in the case of the traditional American turkey.

Thanksgiving 2001
Jeanette did a double check