Soon the marry Christmas will be started and you've made all your lists , go ahead on the shopping, collected all your tried and tested Christmas recipes, and you're really sure who's coming for the dinner on Christmas Day. As soon as, Christmas will be started , you're starting to feel stressed. so Use these Top 12 Tips for Christmas Cooks to help you to cooking without a stress.
3. Start the turkey breast-side down for at least the first half of the cooking, then turn it right way up
8. Take a tip from many professional cooks and chefs, and pre-cook your vegetables - even the day before is fine. As soon as they are just done to your liking, run them under cold water until completely cooled, then refrigerate. This stops any further cooking by residual heat, and preserves the texture, colour and flavour. Just before serving with the Christmas Dinner, plunge into a large pan of boiling water for a minute or so, or reheat in the microwave.
9. Par-boil any root veg that you intend to roast ahead of time; potatoes, parsnips, sweet potato/yams etc. Again this can be done the day before, or early in the morning on Christmas Day. They can go in the oven once the turkey has come out to rest.
10. Go easy on yourself with your starter or first course. Pick a cold one that can be made earlier at a convenient time, or one that can be assembled easily on the day and kept in the 'fridge until needed. Or something such as a light, home-made soup that again, you have cooked ahead and can easily reheat and serve when the time is right.
11. You don't HAVE to make everything yourself. It's lovely if you can make your own Christmas Cake, Christmas Pudding, Sausage Rolls, Mince Pies, Pickles, Sauces and all the other accompaniments and extras... But it's OK to buy some in ready made. Or get family members or friends to contribute something.
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| Christmas Cooks |
1. Aim for the turkey to have finished cooking an hour before you are intending to serve. Remove it
from the oven, cover with kitchen foil and it will stay piping hot. This resting period gives time for
the juices to run through and the meat to relax, and it gives you much-needed oven space.
2. Don't stuff the turkey; cook stuffing separately. This allows the heat to circulate freely in the cavity,
so the cooking will be faster and more even.
3. Start the turkey breast-side down for at least the first half of the cooking, then turn it right way up
so the top can brown. This allows the juices to flow through the bird and keeps it moister.
4. If you are "barding" the top with bacon, don't put this on until the last hour of cooking, or the bacon will be too well-done.
4. If you are "barding" the top with bacon, don't put this on until the last hour of cooking, or the bacon will be too well-done.
5. Keep an eye on the cooking, at least hourly: use a probe-type thermometer if you have one to
check the progress of the thickest parts. Baste frequently, and use foil to protect any parts that are
getting too well-done too early.
6. Adding a very few citrus fruits, cut in chunks, into the cavity will still allow the heat to circulate, add some delicious flavour and aroma, and also help keep the bird moist.
7. When carving, it can sometimes be more convenient and manageable to cut away the breasts and legs and deal with them one at a time rather than wrestle with the whole bird.
8. Take a tip from many professional cooks and chefs, and pre-cook your vegetables - even the day before is fine. As soon as they are just done to your liking, run them under cold water until completely cooled, then refrigerate. This stops any further cooking by residual heat, and preserves the texture, colour and flavour. Just before serving with the Christmas Dinner, plunge into a large pan of boiling water for a minute or so, or reheat in the microwave.
9. Par-boil any root veg that you intend to roast ahead of time; potatoes, parsnips, sweet potato/yams etc. Again this can be done the day before, or early in the morning on Christmas Day. They can go in the oven once the turkey has come out to rest.
10. Go easy on yourself with your starter or first course. Pick a cold one that can be made earlier at a convenient time, or one that can be assembled easily on the day and kept in the 'fridge until needed. Or something such as a light, home-made soup that again, you have cooked ahead and can easily reheat and serve when the time is right.
11. You don't HAVE to make everything yourself. It's lovely if you can make your own Christmas Cake, Christmas Pudding, Sausage Rolls, Mince Pies, Pickles, Sauces and all the other accompaniments and extras... But it's OK to buy some in ready made. Or get family members or friends to contribute something.
12. And finally, enjoy the day. Don't allow yourself to be stressed out. Be methodical, make yourself checklists and follow them, ticking items and tasks off as you go. Merry Christmas!
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