Comparing Indoor And Outdoor Turkey Fryers
When seeking a new and delicious method to cook a turkey or a chicken, 1 well-liked approach is too deep fry it. Traditionally turkey has been cooked within the oven taking hours and plenty of energy for your oven. But this recent discovery of frying a turkey gets almost greater results in less time.
You can find numerous advantages to frying a turkey which includes cutting the cooking time in half. Deep frying also makes the turkey wonderfully juicy on the inside whilst giving you that crispy, crunchy skin on the outside that makes fried foods so appealing. Once you determine to fry a turkey though, obtaining the right frying appliance can occasionally be tricky.
There are two forms of turkey fryers, indoor and outdoor. Deciding which to get is really a matter of considering your requirements and desires in an appliance. Outdoor turkey fryers tend to be bigger holding about 32 quarts of oil.
Whilst this could be an advantage since you are able to cook a larger bird it may also be a disadvantage because of the amount of oil you've got to buy. An indoor fryer like the Indoor Butterball Turkey Fryer uses about 1/3 of the quantity of oil and whilst it can only cook a significantly smaller turkey it really is also smaller sufficient to fit on your counter leading.
Both outdoor and indoor fryers can commonly cook with numerous approaches. For example, the Bayou Classic Outdoor Steamer/Fryer can steam or boil vegetables and seafood also as boil soups, stews, and pasta. In the event you remove the basket it is possible to even use it for canning. The Indoor
Butterball Turkey Fryer does a amazing job of frying but may also function as a steamer or boiler for vegetables, too.
Even though it cannot do canning it does have other advantages.
As an example, indoor turkey fryers tend to be healthier mainly because they use much less oil. They are also safer since they do not require an open flame to heat the oil. It also takes only about an hour to cook a turkey within the Indoor Butterball Turkey Fryer although and outdoor fryer can take longer because there's much more oil to heat and larger birds to fry.
All types of cooks from amateurs to professionals will enjoy the Indoor Butterball Turkey Fryer. Check out our blog to learn more about this amazing deep fryer and do not miss our butterball turkey fryer reviews. Make sure to send us your comments and feedback. We love hearing from our readers.
Stuffing the Turkey with Data
Earnings Preview 11/19/10
The third quarter earnings season is now almost over; just a handful of stragglers, mostly October fiscal ends, are left to report. Next week only 81 firms will report, but 9 of those will be S&P 500 firms, including Hewlett Packard (HPQ), Analog Devices (ADI), Medtronic (MDT), Campbell Soup (CPB) and Deere (DE). We define any fiscal period ending in August, September and October to be the third quarter.
On the economic data front, everything will be squeezed into two days, Tuesday and Wednesday, but they will be very busy days with both new and used homes sales, personal income and spending, durable goods, and the second look at GDP growth in the third quarter. Oh, and in addition we get the minutes from what was probably the most contentious Federal Reserve Open Market Committee meeting in decades.
Monday
* Nothing of significance.
Tuesday
* We get the second look at the whole enchilada, GDP, in the third quarter.
In the first look, growth was reported at 2.0%, up from 1.7% growth in the second quarter, but still anemic for coming out of a recession. More recent data -- on inventories and international trade in particular, but also revisions to the employment numbers -- suggest that the numbers will be revised upwards. The consensus is for growth of 2.3%. It will be important to look at more than just the headline number -- where the growth comes from is important. If all, or even most, of the upward revision is due to just stocking the shelves with more inventory, it will not be a good sign. If it comes from a better trade picture, higher business investment or more consumer spending, it will be good news. At Zacks we will provide a complete analysis of what each part of the economy added or subtracted from growth in the third quarter.
* Existing home sales are expected to have edged up ever so slightly in October, rising to an annual rate of 4.55 million, up from a rate of 4.53 million in September. The actual level of used home sales is not that important to the economy. What does matter is the level of sales relative to the number of houses for sale, or months of supply. That metric has been in the double digits for the last few months, on par with where it was in the worst of the home price collapse of 2008 and early 2009. That will be an indicator of just how much further home prices will fall. The level and direction of existing home prices is extremely important, as home equity is a major store of wealth for the U.S. middle class. Also when it goes negative, foreclosures tend to follow.
Wednesday
* Personal income is expected to have risen by 0.4% in October after having declined by 0.1% in September. This is a broad definition of income, including not just wages, but also interest, dividends, small business income, and government transfer payments (such as Social Security). In other words, all the fuel people need to spend and save. The composition of income is as important as the overall level. The report will also show the change in Personal Spending, or Personal Consumption Expenditures, which accounts for 71% of GDP. That is also expected to rise 0.4%, accelerating from a 0.2% increase in September. If both spending and income rise at the same rate it implies no change in the savings rate. Over the long term, we need the savings rate to rise, but in the short term, a rising savings rate lows the economy.
* In what is possibly the most important report of the week, new home sales are expected to have rebounded slightly in October to an annual rate of 320,000 from a near record low of 307,000 (the five lowest sales rates on record, have been in the last five months, and the records go back to the Kennedy Administration). While if achieved, that would mark a nice percentage increase, it is still at an absolutely dismal level. Unlike used home sales, each new home sale represents a huge amount of economic activity. The extremely low level of new home sales is the principal reason why the economic recovery has been so sluggish.
* Weekly initial claims for unemployment insurance come out a day early due to Turkey Day. They rose by 2,000 in the last week, to 439,000. On the other hand, they have been trending downward since hitting 502,000 in August. After a huge downtrend from mid April through the end of 2009, initial claims have been locked in a tight "trading range," but are now knocking on the door of breaking out to the downside (a good thing). We probably need for weekly claims (and the four-week moving average of them) to get down to closer to 400,000 to signal that the economy is adding enough jobs to make a dent in the unemployment rate. A rate of over 500,000 signals that the unemployment rate is probably headed back up and a high probability of a double dip. The current numbers are consistent with the sort of jobless recovery we have been seeing so far this year, some absolute job growth, but not enough to really put much of a dent in the vast army of the unemployed.
* Continuing claims have also in a downtrend of late. Last week they fell by 48,000 to 4.295 million. That is down 1.331 million from a year ago. Some of the longer-term decline due to people simply exhausting their regular state benefits which run out after 26 weeks. Federally paid extended claims rose by 121,000 to 4.933 million, but that is still up 735,000 from a year ago. Looking at just the regular continuing claims numbers is a serious mistake. They only include a little over half of the unemployed now given the unprecedentedly high duration of unemployment figures. A better measure is the total number of people getting unemployment benefits, currently at 8.854 million, which is up 145,000 from last week. The total number of people getting benefits is now 458,000 below year-ago levels. The big unknown is if those people are actually finding new jobs, or simply slipping into abject poverty with no income at all. Unless Congress acts soon, extended benefits for over 2 million people will start to end on 11/30. That could act as a significant drag on the economy. Make sure to look at both sets of numbers! Many of the press reports will not, but we will here at Zacks.
* New Orders for Durable goods are expected to have risen by 0.7% in October, a sharp slowdown from the 3.3% increase reported in September. However, the September rise was all (and then some) due to a sharp increase in the very volatile transportation equipment segment, including civilian aircraft. Orders for Jumbo jets tend to be very lumpy. Excluding the transportation equipment, new orders actually fell by 0.8% in September. In October, transportation equipment is again expected to lead the way, but not quite so dramatically. Excluding transportation, orders are expected to edge down by 0.1%. I suspect we will do a little better than that.
* The University of Michigan consumer sentiment index is expected to rise ever so slightly to 69.5 from 69.3. It remains very depressed. I am not a big fan of this, or the similar Consumer Confidence number. Theoretically it should be important given how significant consumer spending is to the economy. The problem is that what consumers say in the surveys is often not a good match with what they actually do.
* Finally we get the minutes from the 11/3 FOMC meeting. That was the meeting in which they decided to launch the QE2, a 0 billion program of buying longer term T-notes. The move has been highly controversial, and probably generated a fair amount of heated conversation around the conference table. I think the move was the right thing to do. It will help a bit at the margin, but is really a poor substitute for what the economy really needs: more fiscal stimulus. Unfortunately, starting in 2011, fiscal policy is likely to start moving rapidly in the wrong direction, towards austerity (well at least for the bottom 98% of the population, money will continue to be thrown at the rich in the form of extending the tax cuts for the very wealthy). The reduction in government spending is likely to act as a significant drag on economic growth. QE2 will be able to offset only some of that damage.
Thursday
* Bellies are stuffed, football is watched. I hope you have a Tasty Turkey. Happy Thanksgiving, and travel safely.
Friday
* No numbers of any particular significance. People will rush to the malls for Black Friday, the traditional start of the Holiday shopping season. Anecdotal evidence of just how crazy and crowded the stores are will be of great interest.
Potential Positive or Negative Surprises
Historically, the best indicators of firms which are likely to report positive surprises are a recent history of positive surprises and rising estimates going into the report. The Zacks Rank is also a good indicator of potential surprises. While normally firms that report better-than-expected earnings rise in reaction, that has not been the case so far this quarter. Given the small number of firms reporting, we skip this section this week.
Dirk van Dijk, CFA is the Chief Equity Strategist for Zacks.com. With more than 25 years investment experience he has become a popular commentator appearing in the Wall Street Journal and on CNBC. Dirk is also the Editor in charge of the market-beating Zacks Strategic Investor service. For more information, visit http://www.zacks.com.
Next Day Turkey Soup
Do you have leftover turkey from Thanksgiving or holiday meals? Use that leftover turkey for a terrific soup the next day. Learn how.
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Soup, Stews, and Stocks, Oh My!
It's tough to know all the right tools that a soup aficionado's kitchen should have. We've pulled together a "must have" list for a well stocked soup kitchen. Now, pulling together a well stocked soup kitchen is a snap!
Stockpot: Your soup kitchen should certainly have the best quality stockpot your budget can accommodate. We suggest a 12-quart stockpot for starting out and adding larger and smaller sizes after you've built up your soup repertoire. You'll find as a general rule of thumb that stockpots above 0/0 tend to offer the quality that is needed for creating great soups. This price tier is due to the metals used and the quality of manufacturing. A premium stock pot offers the heavier bottom design that allows for higher heating points for longer periods of time - without burning or scorching your efforts. Thin metal stock pots scorch much faster and are a mess to clean up.
Since most of your soup making efforts will include your stockpot, we highly recommend finding the best quality pot you can afford. You should seek a stockpot that has a heavy bottom and is internally lined with non-reactive metals. Copper is the best conductor of heat, though expensive, we've found some other great choices to consider. Our team here boasts proudly of the Viking, All-Clad, Le Creuset and Maviel brands. For those on a little tighter budget, but still seeking good quality, consider the higher end Calphalon options. Good features on a high quality pot should include a heavy bottom, solid lid, strong form-fitting handles and non-corrosive metals. Non-stick coating options are available in these brand lines as well. However, care must be taken to protect the coating, and after 20 or 30 years, that may be hard to do.
Stainless Steel Straining Equipment: The perfect soup strainer is used in a variety of ways.
You'll need a chinois strainer, which is made of fine woven metal mesh and is designed to remove all solids. You'll need a chinois to create smooth pureed soups or bisques. You'll also need two sturdy strainers for removing solids from your stocks. Making stocks in a pot with a pasta insert makes removing large solids (such as a chicken carcass) safer and less cumbersome. We suggest getting an inexpensive china cap strainer for removing solids from hot liquid when you're not using a large strainer. We found that after you identify strainers of reasonable quality, the key features to look for are ease of use, solid handles, and durable production. You'll definitely need all three strainers for a soup kitchen. When you're handling hot liquid, the perfect strainer will make your work safer and easier, and of course the end result perfect.
Dutch Oven Enamel Coated Cast Iron : Some of the most amazing soups you'll ever make will come from your dutch oven. There are two types of dutch ovens we recommend. First, a high quality enamel coated cast iron dutch oven. Le Creuset is wildly popular for justifiable reason. It cooks evenly and hot without scorching your food and the enamel coating allows for an easy clean up. Staub is a less popular brand, but also offers good quality. Your enamel coated cast iron pot is the best conductor of heat available and will allow you to cook on the stove top and in your oven all during the same soup creation, without switching pots. You may already have Le Creuset in your kitchen, if not, we highly recommend these. Some chefs prefer the uncoated cast iron dutch oven - they must like extra work, since regular seasoning to keep the cast iron in prime working condition is required.
Dutch Oven Stainless Steel: If you like great results AND want convenience, we suggest a stainless steel, heavy bottom dutch oven. The All-Clad is our favorite. These cook great, in fact we believe they work just as great as the Le Crueset, but allow for easier observation with it's light colored interior. With this dutch oven, clean up is a snap. Frankly, we love the All-Clad look, and the brand is top notch. Here's a few of our favorites.
Cutlery: Every great soup cook must have, at a minimum, one high quality chef's knife and one excellent paring knife. Most on our team have 3-4 chef knives in their personal kitchens and swear they can't do without any of them. Having 2 quality paring knives should suffice. We prefer two chef knives, Wustoff and Kershaw. These two knives are in the premium tier, but not nearly the most expensive, but just as high of performers. High quality knives will make your soup prep work much easier, safer and enjoyable. We're often asked, "what size of knife should my soup kitchen have?" We agree, the choices can be perplexing, but the answer is not exact. It depends on your hands. The best knife for you, will fit your hand comfortably, allowing for nimble work. If you have smaller hands you may find a 6-inch or 8-inch blade is perfect. If you have larger hands we suggest trying a 10-inch blade, or possibly a 12-inch blade. Consider a knife with a slight curve to the blade, this allows for easier chopping. A great quality knife is designed to "catch an edge" making your cutting safer and easier, and frankly, more enjoyable. If you're going to invest in quality cutlery, we also suggest an electric knife sharpener that controls the sharpening angle (a perfect 20 degrees). We prefer these knives and have included a few great knife sharpeners.
Fresh Ingredients: Fresh. Fresh. Fresh. Nothing can replace the complex and wonderful flavors of fresh vegetables, meats, herbs and spices. Even ingredients such as olive oil offer the best flavor when freshest. Soup aficionados who make the effort to use fresh home made stocks are an inspiration to us all. In general your kitchen should keep a collection of fresh staple ingredients such as onions, celery, and carrots, fresh peppercorns, garlic, and parsley. It may not be possible to keep fresh soup stock handy, so use the best quality packaged stocks possible as a back up.
Food Processor: Some soups and stews require the power of a great food processor. We've heard from many die hard soup aficionados that they enjoy the dicing, chopping, and mincing with their chef knife. However, there are times, that a powerful food processor will cut your prep time and provide all the power work needed. Be sure to select one with reasonable volume capacity and the power to chop anything you'll need. We do not recommend a food processor for creaming your soups, only prepping ingredients. Hot liquid will tend to leak out beneath the blade and the capacity of the processor is typically not sufficient for larger recipes, requiring multiple batches.
Blender: For cream soups and bisques you want the smoothest texture possible. To accomplish this, we highly recommend a good, quality upright blender. Be attentive to selecting a blender that is well made, has good capacity, and has internal raised ridges that guide the contents back down to the blades. When selecting the perfect soup-making blender you'll want strong power, a good capacity blender jar with guiding flutes. You'll pay more for all the electronic options and speed choices - which won't add much, if any, advantage to your soup cooking efforts. We look for power, durability and a 40 to 48 oz. jar capacity. We recommend these.
Immersion Blender : The perfect companion to the food processor, and a required soup maker's tool, is a top quality immersion blender. An immersion blender will make soup thickening, creamed soups, and puree's a snap. Its highly convenient and is less messy to clean up, though the upright blender wins hands down for overall performance. We love the immersion blender because it minimizes messes and reduces the handling of hot soup. We highly recommend an immersion blender with variable speeds, powerful motor, stainless steel blending attachments and, of course, a splash guard. We like these.
Soup Tureen: It would be a shame to create masterpiece soups and neglectfully serve them in ordinary serving bowls or pots. There's an elegance to serving your soup in a high quality soup tureen. Plus a functionality. The lid keeps your soup warm, there's a notch for your ladle, the handles and lid make carrying hot liquid safer, and the tureen's materials are often designed to help hold in heat. One of our Soup and Supply cooks, at one point, had four soup tureens in her personal kitchen. Each offered a different look, allowing her to match the tureen to the soup or occasion. Her choices included an elegant tureen for formal occasions, rustic tureen for hearty/earthy soups, exotic for some her more adventuresome soups, and her favorite, a basic traditional homey tureen that was perfect for a classic soup such as Turkey & Noodles. We're always hunting for new ones to feature, let us know if you find one that's truly unusual. We love these.
Soup Bowls: Every passionate soup chef is aware that the bowls need to match the soup, even more so than your soup tureen. Fortunately, there are soup bowls that match every taste and style, and even some so exotic they may only match the soup! We suggest keeping 3-4 soup bowl varieties for your table. You'll want the sets to accommodate a large variety of soup options, so no matter where your soup cooking creativity takes you, your bowls will be ready. We suggest wide saucer bowls, deep stocky bowls for heartier soups and stews, medium size set with a comfortable handle, and a decorative set that can handle the most exotic soup creations. The last thing a soup aficionado should do is put their culinary creation into a plane-jane cereal bowl.
Soup Ladle: Though many soup tureens are sold with matching lids and ladles, we encourage you to want more. There are luscious soup ladles that will rest in your hand like an old friend, giving your soup presentation and serving experience an unmatched finishing quality. There are certainly tried and true traditional ladles that are available at a variety of stores, but over time you'll see their enamel scratch and rust creep in. We are fans of stainless steel for practical cooking, and silver, pewter, ceramic, and other high quality, weighted ladles for serving. Decorative handles, shapes, sizes, a variety of exotic decorative metals and textures make choosing your soup ladles an artistic decision that will offer your table the perfect finishing touch.
Spices: Often, a soup aficionado's desire to tackle a new and exotic recipe may be cut short by the list of rare, hard to find spices that it requires. The true soup chef must clear a shelf in their spice cabinet (freezing infrequently used spices will help lengthen their life) and expand on their spice inventories. The soup kitchen's spice rack should never limit ones ability to tackle a new and exotic recipe. We recommend these.
Specialty Meats: For those soup lovers who enjoy meat in their recipes, we highly recommend locating an excellent local butcher. We have found that your local butcher will help you select the freshest and most appropriate meats for your recipe; your butcher may save bones or other scraps for your soup stocks, too. However, there are many recipes that your local butcher just won't be helpful. Why keep your soup repertoire to traditional favorites? Our Recommended specialty meat provider supplies wild boar, turtle, ostrich, lobster, buffalo and scores of other exotic meats. We like how they package in various sizes and ship expedited to your home. Having a quality specialty meat supplier in your back pocket will open up an entire new world of soup and stew exploration.
Restaurant Style Soup Warmer: For soup lovers who yearn to share their soup passion with large groups or perhaps just a modest friendly gathering, we highly suggest keeping an electric soup warmer and serving pot. Yes, you'll see these in restaurants, but they aren't that expensive considering it will allow you to share your passion with scores of friends and family. We think these are great for parties, pot lucks or any other group gathering. Why settle for bringing a casserole when you can bring your favorite soup?!
Shannon Schei is a soup chef with over 15 years of soup making enjoyment. Share the love and make a great soup today!
How to Make Perfect Turkey Soup
www.drkevinmcdougal.com This is part 2 of 2. This is a great way to make use of a roasted turkey the following day. It's important that you keep the bones as well for some added nutritional value and flavor. As you'll see in this video, I actually use the turkey bones right after the first meal to get them started in a slow cooker overnight. Visit the blog post here for the complete recipe! http Yours in Health and Wellness, Kevin McDougal, DC
