Your Holiday Checklist 2009 Version. Are you ready?

Last year I wrote a little piece about holiday preparedness and I think it is time to do another. One year ago the financial world was falling down around our ears; while things have improved, times are still tough. So it is probably safe to say that we are all spending less and cooking at home more. This doesn’t mean we can’t enjoy the holidays by having friends and family over to savor the season.

Let’s look at a few basic items a holiday kitchen should have in the cupboards. This list works for Thanksgiving, Christmas, Hanukkah or any feast for that matter. It amazes me that every year someone comes into the shop on the day before a feasting holiday desperately seeking a roasting pan or some other cooking essential. The holidays are coming folks and if we wait until the last minute, we might find ourselves short on the essentials.

You can’t roast your goose, turkey, ham or duck without a good Roasting Pan. This can be as simple as an enamel coated stainless steel pan which is light and thin. The downside to these light weight pans is that they have low heat tolerances and can’t effectively be used on the stovetop to make gravy. The most durable and sturdy are AllClad and Mauviel copper and stainless steel. I love the new 5-Ply stainless steel pan from Mauviel. It is a high quality, well made pan with a brushed stainless steel interior and is induction capable. These high quality roasting pans can shorten the cooking times of food, so be careful.

The best way to prevent overcooking is to use a thermometer. Any large piece of meat, typically served during the holidays, will continue to cook when removed from the oven. This is called carry over cooking. One can expect to see a rise of 5 – 7 degrees in temperature afterward. So pull your pan from the oven when the meat is 5-7 degrees from the target. I like remote thermometer probes which allow you to set temperature ranges and sounds an alarm when it is reached. Using thermometers of any kind to check the status of a roast, but particularly poultry, can be tricky. Check out this previous post of mine to ensure you don’t pull the roast too early.

Some prefer the quick read, thermocouple thermometers. These rather expensive probes are the most accurate and give a reading in seconds. This model has an infrared sensor to check surface temps as well.

A fat separator is always important for making good gravies. I like this one from OXO, as it has a filter and spout plug to prevent too many solids from spoiling your juices.

A good roasting rack is essential to a well roasted piece of meat. I am a big fan of this one from Cuisipro. It comes apart in the middle to easily remove the meat from the rack without the need to pierce it with forks. Also, it cleans up easily.

Cutting the meat will require a good surface. I like the Epicurean cutting board. It is made of natural fiber composites blended with phenolic resin. They are heat resistant, won’t harm your knives and can go in the dishwasher. They come in many styles and some have juice drain troughs built in, to keep juices from running on the counter.

Some people are traditionalists and like wood boards, I like them also, particularly this good carving board from John Boos. It is made of solid maple with a special cavity that cradles poultry and roasts for easy carving. It has large grooves on both sides of board with pour spouts for easy transfer of juices.

To get the best results for your presentation, a good carving set is necessary. I prefer a non-serrated knife for carving. There will be less tearing of the meat and non-serrated knives can be sharpened. However, many people prefer an electric knife.

Many of you also enjoying brining your turkeys or hams. It is another good way to ensure a moister roast. If this is your intention, then a brining bag and a mix is what you will need.

Mashed potatoes are always a holiday favorite. You can use several methods to achieve the goal. One, use a potato ricer, two, use a food mill, or three, do it the old fashion way using a hand held potato masher.

Many of us find it difficult to get the side dishes in the oven and ready soon after the main meat dish comes out of the oven. Typically this is due to lack of oven space. The collapsible Multi-Tier Oven Rack may be your answer.

And when all the cooking is done, you will need a nice serving platter to bring it to the table. My personal opinion is that you can’t go wrong with basic white. It goes with most every style of dinnerware and never goes out of style.

Happy Holidays!
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