Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.
In this episode, hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to the ultimate Turkey and Gravy for a Crowd. Equipment expert Adam Ried shares his pick for stock pots, and scienc...
To find out, we boiled, stirred, and sautéed in every pot, ending up with gallons upon gallons of chicken stock and a new winner.
Science expert Dan Souza explains the difference between stale bread and dried bread.
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