Thanksgiving

The Science of Cooking a Thanksgiving Feast

Brining a Turkey for Maximum Juiciness

In the culinary world, a brine is simply a mixture of salt and water. When a turkey is submerged in a brine solution, both the salt and water move from areas of high concentration (the brine) to areas of low concentration (the turkey’s meat) through processes known as diffusion and osmosis. This influx of water into the turkey’s muscle cells enhances its juiciness. Additionally, the proteins in the turkey undergo a rearrangement to incorporate sodium and chloride ions from the salt. This restructuring allows the proteins to retain the added water, even after cooking, resulting in more tender meat.

The recommended brining recipe from the experts at Cook’s Illustrated is as follows:

• For a 12-17 pound turkey: 2 gallons cold water, 1 cup table salt (brining time: 6-12 hours)
• For an 18-24 pound turkey: 3 gallons cold water, 1 1/2 cups table salt (brining time: 6-12 hours)
• For a bone-in turkey breast: 1 gallon cold water, 1/2 cup table salt (brining time: 3-6 hours)

Cooking Green Beans: The Secret to Firmness and Color

If you’re not a fan of mushy green beans, the secret to achieving firm yet tender beans lies in a technique known as blanching, followed by an ice-cold shock.

As soon as green beans are plunged into boiling water, their color intensifies. This is because the air trapped within their cells expands and escapes, bringing the cell walls closer together and creating a more transparent plant tissue, resulting in a brighter green hue. The high heat also tenderizes the beans by breaking down the pectin polymer that gives cell walls their structure, allowing water to escape from the cells.

According to culinary experts, the optimal boiling time for green beans is between three and five minutes. Exceeding this time can lead to limp beans. Additionally, prolonged boiling can dull the color of the beans as chlorophyll molecules lose their magnesium ions. To prevent this, immediately transfer the beans to a bowl of ice water after boiling.

Mashed Potatoes: The Key to Fluffiness

For the best mashed potato results, opt for russet potatoes due to their high starch content. When cooked, the starch granules in potatoes absorb water and expand significantly, causing the cells that contain them to burst and release their contents. This process results in a potato that easily falls apart when cooked, making it ideal for mashing. Russets also contain more amylose starch molecules, which act like sponges for liquid, absorbing even more moisture when dairy is added.

Flavorful Sage Stuffing: The Role of Hearty Herbs

Sage is a popular herb used in Thanksgiving stuffing because it can withstand the extended cooking time without losing its flavor. Sage, along with rosemary, oregano, thyme, and marjoram, are all considered hearty herbs, meaning their flavor compounds are robust enough to survive the cooking process.

In a comparison of fresh vs. dried herbs conducted by test cooks, fresh herbs were preferred in 24 out of 25 recipes, including stuffing. However, it’s important to note that dried herbs are more concentrated, so if your recipe calls for dried sage, quadruple the measurement for fresh sage leaves.

Perfect Pie Crust: Balancing Tenderness and Structure

Achieving the perfect pie crust requires a delicate balance between tenderness and structure. Tenderness is derived from fat, while structure is provided by long protein chains called gluten, which form when flour is combined with water. Too little gluten and the dough will crumble, while too much will result in a tough crust.

To achieve the ideal balance, the test cooks at America’s Test Kitchen recommend using a combination of water and vodka in place of the water called for in the recipe. Unlike water, vodka’s molecules do not cause the proteins to reconfigure into gluten. This allows for more liquid to be added to the dough, making it more malleable and easier to work with without compromising its strength.

While vodka is the preferred choice, other 80-proof liquors such as rum, whiskey, or gin can also be used. Surprisingly, most tasters could not distinguish between the different flavors of alcohol in the final product.