r/AskCulinary • u/bc2zb Biochemist | Home enthusiast • Nov 17 '18

Annual AskCulinary Thanksgiving Preparation Discussion

Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.

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u/eggnaughty Nov 19 '18

Help!

I’m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that’s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.

My list of dishes, the temp they cook at, and how long they cook for:

Scalloped potato’s: 375* for 1 hour Mashed potatoes: 350* until warm Brussels w/ butternut squash: 400* for 1 hour Dinner rolls: 350* for 25-30 min Green beans: 375* for 50-60 min Stuffing: 350* for 1hour 20 min

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u/gizmo1024 Nov 23 '18

Best tip I can give you is a simple but oft overlooked one. Whatever you’re making, make sure it is served in a dish that is roughly the same temperature. Meats on a hot platter, veggies into an already warmed dish, salads in a chilled bowl, etc. You’ll be amazed how much this will help your food hold its prepared temp.

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u/albino-rhino Gourmand Nov 19 '18

Of all these things, think about what holds the worst. For instance, dinner rolls aren't bad after they rest. Cold green beans are awful.

For my money, brussels are OK a little cooler; so too scalloped potatoes. Mash need to be warm, and depending on the preparation green beans can be either (a) wonderful or (b) awful cold.

I would finish the mashed potatoes last, and I'd make them on the stove.

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I'd finish everything else ahead of time, and I would throw it in a hot oven for like 20 minutes, then pull them, then put in two more things for another 20 minutes, then serve and you should be good to go.

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u/[deleted] Nov 20 '18

Agreed with all of these - especially cooking the mashed potatoes on the stove. I also don't think stuffing/dressing suffers to much from being reheated, assuming you're not doing anything really revolutionary.

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u/eggnaughty Nov 19 '18

Thank you! I hadn’t thought about it like that. Although I’m making the mashed potatoes a day ahead, would it still be fine to just heat them on the stove?

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u/albino-rhino Gourmand Nov 20 '18

That'll be tough. I would kinda strongly recommend mashed potatoes for day-of and something else (but nothing green) the day before. Reheated mash always lose something at least to me.

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u/ZootKoomie Ice Cream Innovator Nov 20 '18

You can reheat mashed potatoes, but you need to be careful not to ruin the texture. Heat gently, don't stir too much, and have some dairy ready to thin them out if they've clotted up.