Meat, Fish, and Diary
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Avocado oil is the ideal type of oil used for deep-frying turkeys. It has a smoke point of 520°F, so it won’t discolor your turkey. Avocado oil has a flash point of 600°F, so it doesn’t catch fire as easily as other types of fats.

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When deep-frying a turkey, you should use enough oil to cover the bird when it’s in the stockpot. For a 12- or 15-pound bird, 4 to 5 gallons of a high-smoke-point oil—e.g., avocado or peanut oil—should be enough.

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Meat thermometers come in different styles—some of which are completely safe to leave in meat while it’s cooking. If you want to gauge the internal temperature of your steaks while it’s cooking, look for an oven-safe, grill-safe, or wireless meat thermometer.

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There are 4 types of oils that can withstand super-hot grills: vegetable oil, avocado oil, grapeseed oil, and peanut oil. Anything else will have too low a smoke point and burn in the grill before properly searing the outside of your steak.

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When cooking pork chops in a Dutch oven, it can take anywhere from 15 minutes to 2 hours for the meat to become fully cooked. You will know it’s cooked when the meat reaches an internal temperature of 145°F.

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You’d be surprised to find out that it takes less than 24 hours! You can thaw drumsticks in the refrigerator for 24 hours, but should you want to lessen your waiting period, you can place them in cold water and they’ll thaw in two to three hours.

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On average, thawed salmon will remain good for up to 2 days in the fridge with proper storage. However, the best thing you can do is to immediately use the salmon after it has been taken out of the freezer.

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The most reliable way to gauge whether your chicken sausages have been cooked to perfection is by measuring their internal temperature. Chicken sausage should be at 165° F (74° C), which should take about 12 to 15 minutes on medium-high heat.

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A tomahawk steak is cut according to the size of the rib bone. As such, it will generally measure 1.5 inches in thickness, though some tomahawk steak cuts can be as thick as 3 inches. Tomahawk steaks will generally weigh around 24 and 45 ounces (850 and 1,276 grams).

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Grounded Turkey is convenient and should be in your freezer if you love high protein, low-fat meals with less preparation. Thawing grounded turkey is easy. You can keep it in the fridge overnight, put it in a microwave, or leave it in a cold water bowl for an hour. However, if you want to refreeze the leftover, keeping it in the fridge is the only option to prevent contamination. 

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There’s no such thing as having too much steak unless your doctor tells you to avoid red meats. However, if you’re as fit as a fiddle and can partake in the occasional steak, then you might want to pay close attention to the serving sizes.

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One of the delights of Thanksgiving is having a delicious fried turkey with all the trimmings. Here we look at the best size of turkey to buy if you intend to deep fry the bird whole.