Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: https://bit.ly/4riHiog Chris Kimball wanted his Norman Rockwell moment this year. And he's gotten it in the form of this glistening, lacquered centerpiece bird. (Yes, spatchcocking is the easiest way to get it done, but this one is about wow factor.) We're using a two-step process to get this result: 1) Dry brine, as usual. Done with wet brine forever. We're adding buttermilk powder this time because we found that it promotes browni
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Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: https://bit.ly/4riHiog Chris Kimball wanted his Norman Rockwell moment this year. And he's gotten it in the form of this glistening, lacquered centerpiece bird. (Yes, spatchcocking is the easiest way to get it done, but this one is about wow factor.) We're using a two-step process to get this result: 1) Dry brine, as usual. Done with wet brine forever. We're adding buttermilk powder this time because we found that it promotes browni
48.9K views11 months ago
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Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: https://bit.ly/4ijpLbd Buttermilk powder is a smart addition to the dry brine. (Yes, the brine is an endlessly evolving quest for perfection, but this is the best method we've found to date.) Chris lists a handful of reasons that buttermilk powder is a magic ingredient... 1) It's just dehydrated buttermilk. Nothing else. 2) It's dry. It goes in a dry, not wet, brine which means you're skipping the tub of water and spongy, soggy meat
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Get the recipe for Maple and Soy Glazed Dry-Brined Turkey here: https://bit.ly/4ijpLbd Buttermilk powder is a smart addition to the dry brine. (Yes, the brine is an endlessly evolving quest for perfection, but this is the best method we've found to date.) Chris lists a handful of reasons that buttermilk powder is a magic ingredient... 1) It's just dehydrated buttermilk. Nothing else. 2) It's dry. It goes in a dry, not wet, brine which means you're skipping the tub of water and spongy, soggy meat
135.6K views11 months ago
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Two-Hour Turkey: Part Two
0:36
Two-Hour Turkey: Part Two
8.3K viewsNov 25, 2024
YouTubeChristopher Kimball’s Milk Street
After decades of waterlogged turkeys, submerged in vats of brine, Chris FINALLY figured out how to make turkey. He calls it: the Two-Hour Turkey. It's not only by far the easiest method, but it's also the best. Crispier skin, juicier meat, better flavor, two hours. There are two keys to this: spatchcocking, which flattens the bird enough that it slides easily onto a refrigerator shelf and cooks quickly and perfectly evenly. And skipping the overnight wet brine, which was widely considered a good
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After decades of waterlogged turkeys, submerged in vats of brine, Chris FINALLY figured out how to make turkey. He calls it: the Two-Hour Turkey. It's not only by far the easiest method, but it's also the best. Crispier skin, juicier meat, better flavor, two hours. There are two keys to this: spatchcocking, which flattens the bird enough that it slides easily onto a refrigerator shelf and cooks quickly and perfectly evenly. And skipping the overnight wet brine, which was widely considered a good
1M viewsNov 20, 2024
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Two-Hour Turkey: Part One
1:26
Two-Hour Turkey: Part One
7.4K viewsNov 24, 2024
YouTubeChristopher Kimball’s Milk Street
World's Best Gravy
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World's Best Gravy
8.2K viewsNov 26, 2024
YouTubeChristopher Kimball’s Milk Street
What’s Chris making Friday? Turkey soup, obviously, but now with hand-torn noodles. We’ve gone admittedly a little overboard with hand-torn noodles since our editorial director J.M. learned to make them in Seoul, for a bowl of sujebi. The beauty of these chewy, dumpling-like morsels is threefold. One, the dough is absurdly easy to make—flour, salt, water. Two, they’re pinched off of an elastic dough ball, which is simply a deeply enjoyable process. And three, the resulting thick, bouncy noodle a
1:10
What’s Chris making Friday? Turkey soup, obviously, but now with hand-torn noodles. We’ve gone admittedly a little overboard with hand-torn noodles since our editorial director J.M. learned to make them in Seoul, for a bowl of sujebi. The beauty of these chewy, dumpling-like morsels is threefold. One, the dough is absurdly easy to make—flour, salt, water. Two, they’re pinched off of an elastic dough ball, which is simply a deeply enjoyable process. And three, the resulting thick, bouncy noodle a
25.7K viewsNov 27, 2024
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1:04
True Thanksgiving horror is the sight of a perfectly crisped turkey skin slide off the breast and into the juices. #MilkStreetRadio listeners know this well. And of course Chris Kimball has thought this through, and the answer is obvious— take it off first and put it back! On this year's special Thanksgiving episode of Milk Street Radio, Chris answers your holiday cooking questions with guest co-hosts Jet Tila and Dominique Ansel. Plus, chef Jesse Griffiths goes hunting for wild turkeys, and Jos
77.1K views11 months ago
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1:26
Two-hour turkey, part one: we didn’t believe Chris Kimball told us he could get a turkey in and out of the oven that fast, but he proved us wrong. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection. See instructions and the recipe below, and stay tuned for part two! (And yes, there’s resting time. But dry brining in place of wet brining allows use to skip the overnight wet brine in a salt water vat, making it pretty painles
160.7K viewsNov 15, 2023
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1:19
People subject their turkeys to all manner of injections and fillers, from Dr. Pepper shots to whole sticks of butter shoved under the skin, all in the pursuit of juicy meat. We don’t want a bird that tastes like soda, but fat is flavor, and a butter-injected turkey has the potential to be downright decadent. The process is called butterballing, and Meathead (@amazingribs) knows ball. According to him, the key to effective butterballing is all about the temperature. Inject melted fat into a cold
30.1K views11 months ago
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0:53
This is unlike any tiramisù we’d ever encountered: lighter, no liquor, no cooking, and a shockingly minuscule amount of sugar. And the simplest version ever. Chris Kimball isn’t big on tiramisù, but he is on this recipe. We learned this from Linda Maria Botter of Camelia Bakery, in Treviso, where tiramisù was born, and hers was voted the best in the city. First, there’s the lack of rum, which isn’t common in Italy. Then there’s the base, which is made from whipped raw egg yolks and sugar, plus m
146.6K viewsJul 21, 2025
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1:04
The Best Recipe You’ve Never Heard of is: Danish drømmekage, or “dream cake”! We can thank Nadine Redzepi for her recipe in “Downtime: Deliciousness at Home,” where we first read about it; it’s believed to have been popularized in the 1950s, in Denmark, by a girl who made grandmother’s recipe for a cake-baking contest. Often served to children as an after-school treat, Nadine transformed the recipe into something more suited to adults. It’s not too sweet for Chris Kimball’s effete palate, yet st
255.4K viewsDec 10, 2024
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0:36
Two-hour turkey, part two. We didn’t believe Chris Kimball when he told us he could get a turkey in and out of the oven that fast, but he proved us wrong. He skips the wet brine and spatchcocks the bird, which flattens it for easy refrigerator shelf storage and perfectly even roasting throughout. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection. (Yes, there’s resting time. But skipping the overnight wet brine in a salt wa
722.6K viewsNov 15, 2023
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Burnt Honey Tomato Salad with Fennel and Pistachio
347.4K views4 months ago
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100% Original Milk | Powerful Dhood Jalebi | Street Food Full Making Process | Energy Boaster Recipe #fyp #foryou #foryoupage #foodiesafi #peshawar
9.5K views4 weeks ago
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Two-hour turkey, part two. We didn’t believe Chris Kimball when he told us he could get a turkey in and out of the oven that fast, but he proved us wrong. He skips the wet brine and spatchcocks the bird, which flattens it for easy refrigerator shelf storage and perfectly even roasting throughout. The result is a turkey that’s tender and moist, with skin golden-crisped, and white and dark meat both cooked to perfection. (Yes, there’s resting time. But skipping the overnight wet brine in a salt wa
456.3K viewsNov 15, 2023
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We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits.
60.6K views10 months ago
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People call pasta water “liquid gold” for a reason—little bit of that starchy elixir makes your sauce silky and binds it to the noodles for a shiny, glossy coating. That’s why we ignore the advice of most recipes to use four quarts of water and use two quarts instead. Less water means a higher concentration of pasta starches, which means smoother, creamier, better-glazed noodles. Chris Kimball makes the case. #milkstreet #milkstreettips #tips #food #cooking #pasta #milkstreetcookingschool
209.2K viewsOct 2, 2023
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“The hardest recipe of my LIFE” is an accurate description of cacio e pepe: three ingredients (pasta, pepper, cheese) need to merge in a perfect, silky tangle of spaghetti coated in a light melted cheese sauce that doesn’t turn to snot. The three elements, Chris Kimball wrote, “need to forge a culinary harmony that, when perfected, makes this one of Italy’s greatest dishes.” We’ve tried developing this recipe over 30 times and even scrapped our previous version. We figured out that it needs to b
156.2K viewsJun 4, 2024
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Creamy Turkish Rice Pudding (Sütlaç) Recipe | Milk Street
27.7K views6 months ago
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