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How funny you add water! I never do, because I'm afraid it will taste too watered down. I LOVE rich, flavorful soups.
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The water added is to prevent the meat from drying out. White breast meat really gets tough and unappealing when the moisture content gets low.
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The drippings reduce to a flavorful golden brown thick gel, but in just a few more minutes it can become a smoking black mess.
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To prevent the latter, I add water. Problem solved.
(Can reduce heat. Or take the turkey out of the oven, but then it starts to cool off and you might not be ready to serve the meal yet.)
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During the simmering of the bones, the vinegar takes HOURS to extract all the flavor from the bones, so again, there is the danger of letting the liquid level get too low from evaporation (even when covered). I suppose I could use a pressure cooker to speed it up, but that tends to break down nutrients too, making the soup less healthy, therefore counterproductive. It's not just flavor that I'm after!
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I've known several people who have marveled at how their grandmother was able to get a Thanksgiving meal all on the table at the same time, with all the different dishes at the correct temperature. But I have yet to meet anyone who sat down with their grandmother to find out and record how to deal with all the obstacles that can come up to get in the way of a successful presentation.
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I know one man whose mother recently passed away. I recall suggesting to him to sit down with her to write down some of her recipes, and he explained how that would be impossible. He said that over the years, he tried to observe how she cooked in the kitchen, but whenever he asked her how much of an ingredient to add, her answer would be "USE YOUR JUDGMENT!"
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Being able to perform amazing feats in the kitchen is one thing, being able to describe how to do it is quite another.