http://notmadeofmoney.com/blog/2006/11/my-secret-to-managing-my-thanksgiving-cooking.html Save Money - A Personal Finance Blog By A Husband And Wife Fri, 20 Nov 2009 23:16:45 -0800 http://wordpress.org/?v=2.8.4 hourly 1 http://notmadeofmoney.com/blog/2006/11/my-secret-to-managing-my-thanksgiving-cooking.html/comment-page-1#comment-227 NotMadeOfMoney Mon, 20 Nov 2006 20:50:52 +0000 http://notmadeofmoney.com/blog/2006/11/my-secret-to-managing-my-thanksgiving-cooking.html#comment-227 Susan, I usually allow about 1 hour to get the food heated up. It doesn't really take that long, but I've found that giving myself more time usually results in less overdone or burned food. The sliced turkey is the most difficult because it is rather easy to dry it out during re-heating. I put all the side dishes (brussel sprouts, mashed potatoes, gravy) in pots on the stovetop at low heat. This is where the multi-tasking part comes into play because you have to juggle heating up while not burning anything. I re-heat the sliced turkey in the oven in a covered foil pan. Sometimes I add just a tiny bit of water into the bottom of the pan to help create a steam effect, which also keeps the turkey from becoming too dry. Good luck and Happy Thanksgiving! Dana Susan,
I usually allow about 1 hour to get the food heated up. It doesn’t really take that long, but I’ve found that giving myself more time usually results in less overdone or burned food. The sliced turkey is the most difficult because it is rather easy to dry it out during re-heating. I put all the side dishes (brussel sprouts, mashed potatoes, gravy) in pots on the stovetop at low heat. This is where the multi-tasking part comes into play because you have to juggle heating up while not burning anything. I re-heat the sliced turkey in the oven in a covered foil pan. Sometimes I add just a tiny bit of water into the bottom of the pan to help create a steam effect, which also keeps the turkey from becoming too dry. Good luck and Happy Thanksgiving!
Dana

]]> http://notmadeofmoney.com/blog/2006/11/my-secret-to-managing-my-thanksgiving-cooking.html/comment-page-1#comment-226 Susan Fitzharris Mon, 20 Nov 2006 19:43:24 +0000 http://notmadeofmoney.com/blog/2006/11/my-secret-to-managing-my-thanksgiving-cooking.html#comment-226 This is a great idea but I have always thought that the food might taste cold or not fresh. Do you have any hints about reheating so that I don't overdo it? I am getting really excited about the prospect of having time to visit and enjoy the meal without my usual frantic craziness. This is a great idea but I have always thought that the food might taste cold or not fresh. Do you have any hints about reheating so that I don’t overdo it? I am getting really excited about the prospect of having time to visit and enjoy the meal without my usual frantic craziness.

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