Episode-557- Surviving Thanksgiving with Chef Keith Snow — 7 Comments

  1. Great episode…except for the gravy recipe. As a chef myself, I’m sure he would take mulligan on the method he gave.

    1. when you the pan drippings, you need to separate the fat from the meat drippings. He advised blending the whole mixture with the giblet “stock.” That will result in emulsified fat into your finished product. Giving you a greasy finished gravy. Also, very few kitchens are using a slurry AND a Buerre Maniere in the same application. OLD SCHOOL…

    Most people have those measuring cups that separate fat from drippings. Pour off the fat in a clean sauce pot. Make a roux with flour. Cook it out for a good 5-7 minutes. Slowly whisk in room temp giblet stock and your fat free pan drippings. Bring that up to a boil (so it thickens) and then reduce to simmer. Use any additional stock (box low salt chix stock is fine) to adjust finished consistency. Salt, pepper, fresh thyme, sage and parlsey leaves and a nice chunk of butter to finish.

  2. Great show! I’m really psyched about making the mashed potatoes using the steam method. I just bought a 5 lb bag of Yukon Gold potatoes.

  3. @LvsChant, I wish I had enough fresh figs to do that this year, I ate like 15 of them the other day, DOH! I am going to do it with apples as that is another traditional fruit and one the Dutch side of the family can’t possibly complain about, those people put apple sauce on EVERYTHING.

  4. Didn’t get to hear this until after Thanksgiving but I just wanted to say that my preps saved our Thanksgiving dinner this year. I thought I had a box of stuffing, but it turned out that I did not. Luckily, I had everything I needed to make stuffing from scratch. Moreover I had to use the propane stove to toast the bread for the stuffing because our oven was busy with the turkey (small oven). We used dehydrated celery and onions and fresh sage from the herb garden plus other things I happened to have on hand (hah!) What a wild ride but man… that stuffing is BY FAR the best I have ever had. Counting my blessings and impressing the relatives with my preparedness of being able to cook on the fly. God bless.

  5. Hey Maurader,

    In a fine dining restaurant yes…skim the fat..but in a home kitchen I do not think it really makes a big enough difference….I did not skim my own gravy…it was terrific…everybody raved….and I mentioned both slurry and burre maniere because many folks do not keep corn starch but most have flour… I used the burre…it was nice…..I do like your suggestion of the fresh thyme….I only used sage from my bush….my thyme bush, which I’ve had for 3 years now, got a strange disease in late sept. and dies off in 2 weeks 🙁 need to find another plant but with winter coming…not sure I will….
    thanks for the comments…..I hope your meal was great!

  6. I’m a Brit, so don’t need thanksgiving tips, but with Christmas coming up much of the stuff in this episode is just as useful to us over here.

    Love the cookery shows, keep em coming please.