How To make French Country Potato Salad with Turkey

How to Cook Bacon So It's Crispy, Tender, and the Most Perfect Ever

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Here’s a simple way how to make bacon that’s crisp and tender instead of dry and crumbly. Make crispy bacon with no risk of overcooking. Bacon cooked in water? It works!

Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp yet moist, not tough or brittle.

The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off.

See this tip on Cook's Illustrated:

How to cure your own bacon at home:

WATCH: Did you know you can cook steaks straight from the freezer?

WATCH: Genius tip on how to quickly defrost meat

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Traditional Potato Salad with Hugh Jackman - Martha Stewart

Martha and actor Hugh Jackman make all-American potato salad.

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

Traditional Potato Salad with Hugh Jackman - Martha Stewart

Traditional Gravy for Thanksgiving | Chef Jean-Pierre

Hello There Friends, Today I will be showing you a more Traditional route towards a Gravy Sauce than last year. It turns out much lighter than last year as I use white wine and Chicken Stock. I have impressed myself this year with my Gravy! A must try this year for anyone! Let me know what you think in the comments below!

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Chapters:
0:00 Intro
1:09 Mise en Place
4:35 Start Caramelizing
9:00 Start Adding Everything Else
12:10 Flour Trick
14:00 Let Everything Cook
15:25 Finishing the Gravy
24:45 Outro
25:40 Reheating

Guy Fieri Vs. Jamie Oliver: Whose Potato Salad Is Better?

Guy Fieri brings the smoke, while Jamie Oliver utilizes bacon fat in a seriously genius way. Keep watching to see whose take on potato salad won our hearts.

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5 Potato Side Dishes So Good They’ll Steal The Show

Hello Food Wishers! Chef John's Corporate Overlords here with 5 potato side dishes so good they’ll steal the show! Chef John’s Lemon Pepper Potatoes are packed full of flavor, and Potatoes Romanoff is a steakhouse classic that will elevate any cut of beef. Whether you want beautiful Fondant Potatoes to complement your roast or you’re ready to let the potato take the spotlight with German Potato Dumplings, Chef John has the perfect potato dish for you!

Fondant Potatoes:


Lemon Pepper Potatoes:


German Potato Dumplings (Kartoffelkloesse):


Potatoes Romanoff:


Baked Potato Puffs:


0:00 Fondant Potatoes
5:15 Lemon Pepper Potatoes
13:36 German Potato Dumplings (Kartoffelkloesse)
22:50 Potatoes Romanoff
30:57 Baked Potato Puffs

Venezuelan Traditional Potato Salad | Country No. 30 | Cooking Around The World

Ensalada Rusa (traditional Venezuelan potato salad) originates in Spain around 1500 AD and had been a staple in Venezuela now for at least 200 years. The potato, onion, carrot and beetroot are the base of the salad, with many families choosing to add other vegetables of choice. I have added broccoli, spinach and Italian flat leaf parsley, to get some greenery into my salad. But you can add what ever you have in your fridge. This is a great summer salad for BBQ's. So.....let's get cooking.

Ingredients:

3 potatoes peeled, cubed and par boiled
1 large carrot cubed and par boiled
1 and 1/2 beetroot boiled gently for 40 minutes ( cubed and then marinated in 1/4 cup each of sugar, water and malt vinegar)
1 bunch of spring onions or 1/2 a red onion diced finely
1/2 head of blanched broccoli
1/2 cup chopped Italian flat leafed parsley
1/2 cup of chopped spinach leaves
2 hard boiled eggs chopped
3 tbsp mayonnaise
1 tbsp mustard Dijon
Salt and pepper to taste
Refrigerate

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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.

Algeria
Australia
New Zealand
Austria
England
Wales
Portugal
Greece
Italy
France
Egypt
Morocco
Thailand
China
Sri Lanka
India
Philippines
Indonesia
Malaysia
United States of America
Canada
Mexico
Peru
Chile
Ecuador
Venezuela
Lebanon
Russia
Hungary
Turkey

Music by kamaleshsiddu and Pixabay
Sound Effect by SUBMORITY and Pixabay
Music by Roni Bar Hadas - You're gonna tell me
Music by Liborio Conti - Clear path
Opening video by David Argueta from Pixabay
Background music courtesy of
Filmed using a Canon EOS 550D with 18 - 55mm lens with IS
Secondary camera Kaiser Bass X450
Microphone Boya BY-MM1 Mini Cardioid Condenser Microphone
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