Hey Guys Salut it's ALex so today I've got good news, this is a Thanksgiving special, bad news I'm french I know nothing about Thanksgiving
But I guess I've also got some good news since I've got an American friend right here in Paris
Her name is Jessie, and she's a food illustrator
Hello Jessie, I wish you imagine a
Yeah
Yeah, maybe we can switch doing business gonna be better soon nice to have an American accent on
for once
Is the thing about Thanksgiving that you need to know is giving poses a lot of stress on people
Because they have to cook everything from scratch and they have to do everything themselves for a mass amount of people
So it's the ultimate cooking challenge in America?
It depends 2- 3 p.m. How many dishes on the table?
you always have turkey you have mashed potatoes you have
cranberry sauce
So there's always the classic dishes but every family has their own way of customizing things that represent their own culture
Who was the who was the person cooking at your place? We would drive
I'm from the city
but we would drive about an hour to the suburbs to my aunt's house and she would organize it at her place because she has
a big house
And so she would make giant turkey. Sometimes a deep-fried turkey it would depend on the year and
She would make most of the food and everyone would bring something
So we'd organize ahead of time and say that, you know, I'm bringing rolls or something else. So it's a potluck
Typically, I do cook for Christmas every year, so I'm familiar with this, you know
Task is pretty. Yes. Thank you very much. Thank you
Happy Thanksgiving ok
Right, so from what I've understood so far Thanksgiving is a celebration
Tons of different dishes which needs to be cooked at different temperature
different cooking time baking time roasting time
So basically from a project manager point of view. It's a mess
By Thanksgiving shot list goes as follows turkeys, of course gravy mashed
potatoes cranberry sauce stuffing squash green beans and pumpkin pie
9 dishes to rule their bowls like that that movie voice just got French
This is the blank canvas. We need to first list all the test
Recipe and then to organize the whole thing as a as a stream has been very effective
Stream, that's what we are gonna do. Okay
First I'm putting them on the board in no particular order Sue's I'm thinking there might be some positive
Cross contamination in between those positive gospel. Well you you'll see about that
[Music]
Wonder what you got me Egyptian cotton. It's out to be
All right, so I've got the rough outline ready behind me
But now I think we need to address each and everyone knows of these recipe and do the fine-tuning
I've got an apple pie which recipe comes from the New York Times and I've got a pumpkin pie which recipe comes from a chef
John those pies will mainly be cooked on mum. Obviously when you're making two pies at the same time
There is quite a bit of redundancy
but we're going to use that in our
Advantage of prep the ingredients mix the dough chill the dough in the fridge for the apple pie we could skip the baking time
Right there freeze it raw and it's basically gonna stay like this
Until Thursday, so Thanksgiving Day. Well instead of reheating the pie
We are actually gonna bake it you need to do this in the morning
I would keep them just at room temperature that there is somewhere on the counter
But now the pumpkin pie it's a bit more tricky
I'm not gonna eat the stuff is the same and you would move to making a twister
Now you could bake it on Monday. The only problem is that you've got a problem
You've got a problem cause there are eggs involved. You can't just freeze it and then throw it or just
I got it. I got it
I would
Keep the custom in the fridge touch the dough inside the pie - Shh blind for like 15 million
Then I would freeze it this one stays in the fridge
And the pie dish stays in the freezer
So a double mourning by followed by a simple yet. I think sufficient room temp storage
so this is the pie situation sorted I still seven
Monday is pie but it's also a sauce day
So let's review the humblest sauce recipe
I have chosen from BBC good food super straightforward you since it's quite tanky and acidic you can store that in the fridge until
Thanksgiving Day on which it can be served at room temperature
Now for the gravy this recipe comes from my mate, Jamie Oliver, it's quite simple
But it's super
flavorful chop the vegetables and the meat
Roast them boil deglaze on the so strain and touch everything into a sauce and then I'm not sure
Why would I go for the fridge when the fridge is gonna be super full of so many stuff, freeze it small batches
All the way you don't boil it. That's bad
Just simmer it well, and that's the gravy done
Let's move on to day number two Tuesday as known as vegetable
My squash recipe is a simple roast, but it comes from in that Gatton so it's super solid
Replica, the mix roast them keep them until d-day
I would pick the fridge because the freezer tend to have a bad effect of consequence on those questioned..
They tend to crystallize and then get more watery as they thaw
Reheat them for about 30 minutes. And that's why it was an appalling if they were a bit undercooked. That's okay
Greens now I picked up French beans just because following the Jacques Pépin
Rest prep those crispy shallots low heat and then you go up and let them cool completely before storing them in
air-tight container then of course, you would cook the French beans
Ah then
That's why I got a problem with Jacques Pépin. I don't have a problem with the JP recipe, you know
He's my mam mad respect for the guy know at the oven is gonna be overcrowded
I want all things to be reheated. My absolute favorite way of eating those green beans is just by serving them cold with a powerful
garlicky salad dressing keep those until you afternoon of Thanksgiving Day where you would
Not repeat them. Just mix them
Wednesday! Wednesday is the day of the sights
My stuffing is recipe comes from the website epicurus.com and it has an amazing amount of positive
Ratings and comments you cook celery and onions on the stove while the bread is
Drying in the oven then you want to bake them covered and then bake them naked for about...
instead of 60 minute, I suggest you go 45 minutes fridge and then overnight
Thursday afternoon reheat
Next side mashed potatoes. This is super serious. And that's why my recipe comes from the authority Alton Brown
Colonies Alton Brown is very specific when it comes to mash he
Insists, and and I tend to agree with the guy that mash should be eaten straight away all the way
It's gonna be a bit dry. The problem is that if you want to do that, you need to cook mash
Right here you're supposed to take care of of your family of your friends
So I guess it all comes down to something very simple
If you are not so much of a people kind of guy then do the mash on Thursday. Otherwise, let's start on on Wednesday.
I Could do it on... use a food mill of rice just to get that potato mash very thin but still quite fluffy
Kept in the fridge until Thursday afternoon when you would reheat them with a touch of butter, a dash, a shit-ton
at the table
D-day for
Which I'm afraid. I have nothing to offer but blood toil tears and sweat
but at the end victory, victory at all costs victory
pistol resistance comes from the website seriouseats
it's a term where Kenji Lopez made something quite unusual, but I think
Brilliant, if you're starting with a frozen bird and you want to play it super safe and you would start on Monday throwing that
Poetry in the fridge cold water fridge or just fresh bird. You still have to bring it to room temperature first
preheat
Spatchcock season roasty then let it rest for 40 minutes
that's when you're going to reheat all those vegetables the little connection right there and use those juices and
reincorporate them to enrich that
gravy even further
Well guys, I think the Thanksgiving timeline is complete
I'm gonna turn the whole thing into a PDF, a handy PDF document that you can download and
Use to prepare Thanksgiving starting next Monday
If you have more suggestions about this organization, please let me know in the comments down below
I really hope that timeline can at least help you relieve
Some stress because I know that those cooking days can be quite stressful
The only thing left is to wish you a happy Thanksgiving and we'll catch up next time. Bye. Bye. salute