I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I’m getting something out of my refrigerator where it’s been basically pretty clean and I’m putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn’t going to kill? Nothing.
I am a filmmaker. That is all I’ve ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
Lumps are caused by one thing and one thing alone – the improper addition of a starch.
If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That’s called dressing, and that’s not evil – stuffing is, though.
Remember, America: organization will set you free.
Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody’s going to get hurt.
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there’s less moisture loss.
I don’t like to be polarizing. It’s not who I am.
If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].
I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
The turkey – my number one thing that people don’t get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
I’ve learned that you shouldn’t have preconceived notions about anybody.
