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Food chat: Still have turkey in your freezer? Here is how to use it up.

Food chat: Still have turkey in your freezer? Here is how to use it up.
The Washington Post
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Dorie Greenspan s Next Day Turkey-and-Cranberry Sriracha Strata.Photo by Tom McCorkle for The Washington Post.
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I have some leftover diced turkey breast in my freezer. It was overcooked originally. How I can repurpose it in to something edible? I was thinking a soup, but I have visions of rubbery turkey impressionist soup
A: If it is kind of dried out, I d recommend putting it in something with lots of moisture, such as a strata. ....

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Food chat: Before baking, brush bread with water to prevent too much flaking

Food chat: Before baking, brush bread with water to prevent too much flaking
The Washington Post
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A basket of breads.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible and focused on cookies. Here are edited excerpts from that chat.
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Q: I recently made some bread using my late mother s recipe. The surface of the loaf flakes off when I slice it. I recall my mother s loaves of bread did the same thing. It s a very simple recipe, just flour, water, yeast, a little salt and sugar. Was the dough too dry? Did I knead it too much, or not enough? I m kneading by hand, and so did my mother. ....

United States , Olga Massov , Daniela Galarza , Deb Lindsey , Becky Krystal , Washington Post Food , ஒன்றுபட்டது மாநிலங்களில் , டேனீலா கலார்ஸ , டெப் லிண்ட்சே , பெக்கி கிரிஸ்டல் , வாஷிங்டன் போஸ்ட் உணவு ,

Food chat: Keep the moisture low if you're using stampers for cookie messages

Food chat: Keep the moisture low if you re using stampers for cookie messages
The Washington Post
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Amaretti Dipped in Ruby Ganache.Photo by Tom McCorkle for The Washington Post
The Washington Post Food staff, as well as bakers Brother Andrew Corriente and Edd Kimber, recently answered questions about all things edible and focused on cookies. Here are edited excerpts from that chat.
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Q: Back at the beginning of the pandemic, I bought a cookie stamper with tiny letters so I could write catchy slogans on my cookies. But I m having trouble finding a good cookie dough to use. The one that has worked the best as far as not spreading and keeping the words legible is, in a word, bland. Can you recommend a dough that won t spread that still actually tastes like a cookie? ....

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