Do not forget the bird

Do not forget to start thawing your turkey early, it is not fun to wake up on Thanksgiving to find that you forgot to thaw the frozen bird!

There are two methods for thawing turkey. The easiest is to plan ahead and do it in your refrigerator, please see the list below on how long to leave it in your refrigerator for depending on the weight of the bird.

If time is not of the essence the next method is the way to go. Get a large clean bucket or pot and stick your bird in with cold water. It is important to change out the water every 30 minutes to keep the water cold and prevent any food born illness. It takes about 30min of soaking per pound of turkey;consult list below.

Also, below we give a quick chart of general turkey roasting guidelines. Remember not all ovens built the same so a thermometer is always the chefs best friend!

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Thawing turkey in refrigerator:

8 to 12 pounds: 1 to 2 days
12 to 16 pounds: 2 to 3 days
16 to 20 pounds: 3 to 4 days
20 to 24 pounds 4 to 5 days

Thawing turkey in cold water:
 
8 to 12 pounds: 4 to 6 hours
12 to 16 pounds: 6 to 8 hours
16 to 20 pounds: 8 to 10 hours
20 to 24 pounds: 10 to 12 hours

Turkey Cooking Times

8 to 10 pounds:	2 hours, 45 minutes to 3 hours, unstuffed; 3 hours to 3 hours, 30 minutes, stuffed.
12 to 14 pounds:	3 hours to 3 hours, 45 minutes, unstuffed; 3 hours, 30 minutes to 4 hours, stuffed.
18 to 20 pounds:	3 hours, 45 minutes to 4 hours, 15 minutes, unstuffed; 4 hours to 4 hours 15 minutes, stuffed.
20 to 24 pounds:	4 hours, 30 minutes to 5 hours, unstuffed; 4 hours, 45 minutes to 5 hours, 15 minutes, stuffed.

Happy Thanksgiving From Airport Home Appliance

Bake up an easy side dish!

Thanksgiving is right around the corner! This is a simple recipe with complex flavors and a great addition to any Thanksgiving dinner.

Simply Delicious.

Quick and easy is nice!

This week we are sharing with a very simple and quick chicken dish.

Easy preparation, throw in oven, Voila!

Speaking of Quick & Easy

See how much time your wasting by not upgrading to a self cleaning oven!

Check out Frigidaire's wall oven buying guide:

http://www.frigidaire.com/buyingguidescategorytips?categoryid=114

This week enjoy a flakey marinated Salmon Fillet

This is one of my favorite ways to prepare Salmon:

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What is better than cooking for yourself?

Cooking for your friends and family!

The Marketing Director, Alicia Owsley, who you may have seen on the last Bay Area Bargains was ranting and raving about how excited this corn cake makes her. As a friend and a chef I had to find her the recipe! 

Here it is! Enjoy!

Grill or Fry? That is the question.

By reading many blogs and opinions it seems grilling a steak is what the majority of people enjoy most. However, it is not always the easiest to perform; rain, lack of charcoal, lack of propane, etc can prevent us from our quest of the perfect steak.

What are your next best options?

Broiling - typically means using a high level of heat applied from above. For example, an oven's "Broil" setting will use only the top heating element at a high temperature. Typically, one would set meat(in this example) on a tray in relative close proximity to the broiling element.

Stove - Grill pans -  Typically cast iron pans with ridges at the bottom to emulate the effect of cooking on a grill. There is also non-stick types of this pan. The heat comes off the stove into the meat. It also leaves room for fat to drip off, a lot like a grill.

Pan-frying - The key to pan-frying a steak is not to sear the steak at very high temperatures; it's better to cook at a more medium heat to get the flat sides nice and caramelized (rather than carbonized). Also, basting with butter is critical to this method. (Best w/ Fillet Mignon)

Conclusion: We will let you decide your cooking method - like most things food, it is like art, everyone has their own taste.

TIP: Some of the problem people have with cooking a steak is that they don't let it rest long enough before serving. Resting a piece of meat, regardless if it's chicken, beef or pork is key to having a juicy, flavorful piece of meat, as opposed to a dried out hunk of shoe leather.

Here is a little recipe to try on your next quest: 

Bake Something Delicious!

 Try Kris' Amazing Apple Pie!

Makes a great ending for any meal!

Tired of Pre-heating the oven?

Want to Cook just two cookies in 15 minutes?

Check out the new GE Advantium® oven. The Advantium® oven uses breakthrough Speedcook technology to cook food with light. Foods cook in a fraction of the time needed in conventional ovens with delicious results. Advantium browns, bakes, roasts, broils and crisps just like a conventional oven, and requires no preheating.

Advantium uses high intensity halogen lights to cook food from the top and bottom simultaneously, cooking the surface and interior to seal in moisture and flavor. For added convenience, the Advantium oven can be converted to a fully functional microwave by simply pressing a button.

The newest Advantium oven, a 240-volt oven with convection, uses halogen lamps, a ceramic heater, and a convection system work with microwave energy to cook the surface and interior simultaneously to produce the delicious taste and texture you expect. 

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