Thanksgiving: Roast Goose

Oh, how I love the holidays... And one of the best things about the holidays is the food, of course!

 Our Goose this year! :D

For the past 3 years, I've made a Turducken for Thanksgiving. It was a hulking monstrosity of a boneless chicken stuffed in a boneless duck then stuffed in a boneless turkey and weighed about 35lbs. Of course, while at college we had a HUGE Thanksgiving potluck with everyone who stayed at school for the holiday; so with 30+ people, a Turducken was a good option.

THIS year, however, is the first Thanksgiving I'm at home in four years. It's just our little family group, so a Turducken is overkill, as is a whole turkey. After all, we're only feeding five.

So this year, I tackled a goose. I've never made a goose before, and Dad seemed pretty into the idea. We wanted to do it in the Cantonese style, filled with aromatic spices and with fiery red skin.

After looking online for a while, it seemed to prepare it in the traditional manner took a lot of prep work. Since the goose is a water bird it has a lot of fat. Steps are taken to help drain the fat from the fowl, but not so much that it's dry and tough.

The first thing we did was acquire a goose. Where to find a goose? WholeFoods, actually. It was a lot simpler to find a goose than I thought, since it's not commonly eaten in the US, but lo and behold, it was not. However, goose is a little pricey, so a duck would work equally well for this recipe. 

Now that we had to goose, a plan was set up:

1. Brine
2. Dry
3. Sewing and other stuff
4. Marinade and more sewing
5. Trussing
6. Blanching
7. Glazing and more drying
8. Cooking
9. Un-stitching
10. EATING

Okay... so, first thing's first:

Brine:

You Need (this is a super simple brine, to get fancier, add stock and/or herbs):
- A really big pot/bowl/container
- About a cup of salt
- Water (just enough to cover the bird)

I used a very large pot for this. Be careful when carrying it!

Soaking the bird in brine is a good idea to do the night before. In this case, it's 2 nights before.

Before going to bed, I prepared the bird to be soaked in brine.

When you unwrap the goose, there is a lot of fat in the back cavity of the bird. This is where their fat glands are located that the geese use to groom themselves and waterproof their feathers. while useful in life, not so useful for us. You can easily pull out these large chunks of fat, or cut them out if you so choose.

Also, remove the giblets and set them aside, or freeze them or cook them for a snack... we actually haven't done anything with them yet, so they're in the freezer.

Place the goose in the large pot/container and fill it with water about half way. Then, dissolve the salt in hot water. Since there is a lot of salt, add in the water and mix it around until part of it dissolves. Pour off the dissolved water, and repeat this process until all the salt has been dissolved. Doing this doesn't really take that long.

Once you've added the salt, add more water until the goose is fully covered by water. Swirl the water a bit, to make sure the salt it evenly incorporated into the water.

Cover and let sit in the fridge overnight.

The salty water will create a nice, juicy goose and help season the meat a little bit.

Oh, and why brine the bird, you may ask? It helps make the meat juicy and the salt soaks into the meat, which helps impart flavor into the goose.

Drying:

Drying the bird is important, since this is going to be roasted in the oven. If there's too much moisture it'll get soggy and the skin will be limp and less appealing.

So, the next morning, take the bird out of the brine (dump the brining water, you're not gonna need it). You can put the bird on your roasting rack, since it'll be suspended above the pan and the water can drip off the bird. If you put the rack at an angle, it'll help the water drain off more.

 Roast rack and pan. Very convenient!

Return the goose, rack, pan and all, to the fridge for a few more hours (um, I left it from 12 in the afternoon till the evening sometime... I can't rightly remember, since I took a nap before.. but it was drying for at least 4 hours) to let it drain and dry.

Drying....

Also, take this opportunity to remove any bits of feather left on the goose. It might sound/look gross, but sometimes the end bits of the feather get stuck in the skin. the easiest way to pluck these is with needle nose pliers. Tweezers are okay, but they don't have the grip that the pliers do. Since geese are fatty birds, the oil makes tweezers harder to use. Just make sure that you clean the pliers very well. With very hot water.

Sewing and other stuff:

Okay, so now that the goose is dry and feather-free, it's time to sew it up. Why sew? Because the marinade goes inside the goose! Therefore, sew it well.

Things you need:
- Large sewing needle
- Spool of thread. Any color is fine.
- Thimble

Here, I have a ridiculously large needle, used for embroidery thread or yarn, hence why it is so large. This is far easier to use than the trussing kits they sell at the grocery store, because it's easier to thread, you can control the length of the string more easily, since you have more on hand, and the needle is far sharper than a skewer. The thimble is also important. Again, since geese are greasy the thimble will help you grip the needle, even if your hands get oily.

When reading up on how to make the goose, it usually only called for sewing up the bottom cavity, since in Hong Kong and China birds are commonly served with the neck and head still attached. Well, seeing as we're in the US and birds are served neck-and-headless, we have to sew up two cavities.

 Before you do that, though, there are a couple things to take care of. First of all, the drier the bird, the easier this will be, so make sure you pat the bird as thoroughly as you can with paper towels.

The first thing you need to do is take a good looks at both openings of the bird, and assess if there is enough skin to cover each side when you sew it up. The neck-side opening was insufficient, due to the fact the neck stump stuck up out of the cavity a bit and also, the wish-bone was in the way.

You will need:
- A very sharp paring knife.
- Perhaps band-aids, just in case (I ended up needing one, so best be careful)
- Something to help prop the bird up (it'll help free up your hands, so you have more control when you do this. It's a lot harder if the bird is not vertical and stable)

You want a short, sharp blade for this. It's a lot easier to maneuver around the bone this way, so you can cut closer and leave more meat intact.

First, take out the wishbone, located at the very top of the sternum. It's pretty easy to remove. Take hold of the area between the neck and the wish-bone with one hand, so you have better stability. Run the knife along the edges of the bone, keeping as close it it as possible. It's kind of tracing all along the bone, in wide strokes to cut the meat from the bone. When the prongs are separated from the body, you can give it a bit of a twist and one or two small cuts and it pops right out.

 It looks weird... but this is part of the wishbone that I have my finger hooked around.

Secondly, I have to remove a bit of the neck. You want to be able to sew up the skin around it, so make sure that when you trim down the neck it comes below the top of the cavity. It's hard to find the edges of the vertebrae by feel, so just make and incision where you want to. Slowly and carefully cut around the flesh until the central bones and tendons are exposed. Cut the tendons and then carefully wedge the knife in between two vertebrae and make small slicing motions until it comes off. Make sure to be very careful about not cutting the skin.

It's easiest to do this when one hand holds the bird, and the other has the knife and makes as little contact with the skin and meat as possible. You want your knife-wielding hand to be more oil-free as to avoid slipping and perhaps accidentally cutting open your knuckle.... which happened. You have been cautioned.

This may seem weird, but now we separate the skin from the flesh. Traditionally, this is done by pumping air into the goose, via the neck, but since there is no neck you can either use your hands or a chopstick to separate the skin from the breast and back. Don't bother with the legs or wings.

Okay, so once that bit is done it's time to sew. Take the thread and measure out how much you will need plus 5 inches; now unspool about 8X that amount. Hold the sting by each end, and fold it over. Fold it again. Now run it under a few drops of water, so the threads stick together. Thread it through the needle and tie both ends together. You'll end up with a thick thread, that's just as good as trussing twine.

 The thread's been folded over a few times, so you can see how thick it's gotten.

Sew up the neck cavity very tightly.

After you do that, lightly poke the goose all over with the tip of the needle. Do it at an angle and very softly. You want to break the skin, but not poke deep enough to kit the meat. Doing this will allow more fat to drain from the skin, but leave the meat moist. 

Marinade and more sewing:

Now, it's time to make the marinade for the inside of the bird.

I never really measure when I cook, so adjust as you see fit.

You will need:
- 3 Spoonfuls of cooking oil
- 12 Chunks of ginger, pressed flat (this released more juice. press the ginger with the flat side of a large knife)
- 3-4 Green onions in 1 inch pieces
- 3-4 Cloves of garlic, diced
- 1 Spoonful of ground white pepper
- 1 Spoonful of five spice powder
- 2 Star anise, whole
- Soy sauce (about 1/4 cup, I think)
- Dark soy sauce (heavier and more robust than regular soy. Add about as much as the regular soy.)
- Chinese cooking wine (a little more than both soy sauces combined)
- Honey (a spoonful or two, depending on how sweet you like it)
- Salt (if it's not salty enough, and you don't want to add more liquid)

 In a small pot, heat the oil to the point of boiling. This should not take very long, so do not leave it unattended or else it will catch on fire.

Once it's hot, add in the ginger, green onions and garlic. Let them simmer for a little while, but don't let anything burn.

After a couple minutes, add in the white pepper, five spice powder and star anise for a few more minutes. It will start smelling really good.

Add in the rest of the ingredients at this point and turn the heat to medium. Have a tiny taste and see if you need to add more of this or that. Once it reaches a flavor you are satisfied with, turn off the heat and let it cool off for a while. Do not add it to the cavity when it's piping hot.

When it's cooled down enough you can touch with your hands and not feel pain, it's good to go.

Carefully pour it into the cavity of the bird. Use a spoon or measuring cup if necessary.

Now sew up the other end good and tight. Sew it twice if you need to. You don't want any marinade to escape.

 All sewed up and tied.

Trussing:

Before you start trussing, fill a large pot with water and start it boiling. You'll need this for blanching.

Tying the wing-tips

Trussing basically means tying up the bird in a secure way. I used kite string for this, because I don't like twine. Any strong, thick, cloth string will work for this. Securely tie the legs together and then the wing-tips. To keep the wings close to the body for easy handling and nicer presentation, take some string and tie it beneath the second wing joints (the elbow looking parts) and secure it to the part of the legs that you tied up. It should be nice and together at this point.

Blanching:

Blanching gets rid of impurities on the skin, make the skin tighter, firm up the shape of the bird and draws out some oil from the skin.

Once the large pot is boiling, grab the goose by the tied together legs, and slowly lower it into the boiling water. If the pot it big enough to put the goose in, you can submerge it for a few minutes (about 4 or 5), just make sure that the water doesn't over-flow because that will hurt a lot.

If you cannot put the goose the entire way in, dip it repeatedly and use a ladle to pour the boiling water over it. Be careful not to get burned.

Glazing and more drying:

After blanching it, pat it dry with paper towels.

And now for the glaze.

You will need:
- Honey
- Vinegar
- Soy sauce

The glaze is 4 parts honey, 1 part vinegar and 1 part soy sauce. Place all these in a pot and heat till syrupy. Stir constantly and make sure the heat isn't too high. If unattended, it will bubble over at an alarming rate.

When the glaze is done, brush it over the entire goose. Save the remaining glaze for the next day/when you cook it.

Place the goose somewhere to dry for at least 4 hours to overnight. Ideally, you'd hang it somewhere cool and dry, but if you don't have anywhere to hang a goose, place it on the roasting rack, where it's elevated. Leave somewhere cool to dry.

Cooking:

This is the easy part! Heat the oven to 450F. While you wait for it to heat up, brush the goose with another layer of the glaze and place it breast-side down in the roasting rack. Pour some water into the pan, so the drippings don't burn during cooking.

Ready for cooking. The dark splotches are from where the marinade leaked out.

Cook the goose at 450F for about 15 minutes, then reduce the heat to 340F. Turn the goose over. I did this by folding two sheets of paper towels over and using them as potholders (I made two of these, so 4 sheets of paper towels all together). DO NOT use a fork or something sharp to turn the bird, because it will pierce the skin and make it look messy... but most importantly, you want to keep the marinade INSIDE the goose. Sharp things are a no-no. The paper-towel-holder method worked well, and I didn't burn myself.

Each time you turn the goose, brush a layer of marinade on. Turn the goose every half hour for about 3 hours.

If there is not enough marinade, you can make more.

When the goose is nearing it's end, turn the oven up to 450F again (make sure it's breast-side down at this point). Cover it with a generous layer of glaze. Watch carefully that the skin doesn't burn.

When the skin is bubbly and a nice deep red-brown color, flip it breast-side up. Again, apply a generous dose of glaze and pop it back in the oven.

Monitor it closely, and once it's reached that nice caramelized-reddish color it's done!


Unstitching:

Once the goose is out of the oven, use some kitchen sheers to remove the stitching then drain the cavity.

Transfer the goose to a nice plate (with garnish if you so choose. I used shaved carrot and green onions)

Pour the drippings into a container (it makes a great marinade or sauce) and pour off all the fat. You can make a quick sauce by adding cornstarch and cooking it for a bit to thicken it, or you don't have to. Completely optional.


GOOSE IS DONE

North Market, French Onion Soup and Oven Roasted Potatoes

 Trip to North Market

A few days ago, I was struck by the strong desire to make French Onion Soup, completely from scratch. I wanted to make the beef broth and the caramelized onions myself; I think when things are homemade, they taste better.

For ingredients, I decided to go to North Market, mostly because I knew I could get good quality Gruyere cheese and soup bones there. I also haven't been there in a while, so I thought I would make a post of it.

For those of you who live in Columbus, you probably know of North Market. It has various stalls that have prepared foods, fresh produce and meat and poultry. Many things there, you can't find at large chain stores and it's just good fun to go there, especially on weekends.

 There were vendors outside selling produce! I love gourds! So cute ^_^

Usually, when I go to North Market, I hit up the same places: Jeni's Ice Cream (it's so good, it's ruined me for all other ice creams :p), Pure Imagination Chocolatier, Taste of India and Lac Viet Market... and  few others...

 Don't these pastries look divine? From Mozart's North Market Bakery.

But I was on a mission for ingredients, and that meant going to vendors I usually walk by or just take a passing glance at.

First off, I wanted Gruyere... mmm... Gruyere is very tasty, slightly nutty and creamy. No wonder people like to use this in French Onion Soup. For really good cheese, Curds & Whey is great. There's a great variety of cheese and the staff are friendly and have great advice about cheese pairings with wines and fruits.

I got a nice bit of Gruyere here, sliced and everything. 

Next, I wanted beef bones to make a tasty broth. I wanted something with a good bit of marrow because I love the rich flavor it gives. I tried North Market Poultry and Game first, which has a tasty selection of poultry. I once picked up a really nice, fat chicken there one winter for Christmas dinner. They also have bison and rabbit there too! One day, I would like to try making rabbit stew, but that's a venture for another day...

Turns out, they didn't have the kind of bones I was looking for, but were nice and directed me to Bluescreek Farm meats where they had non-frozen soup bones. Before I made my way over, however, I looked at The Fish Guys because I love nice seafood. I was quite taken by the fish heads (I know, 'Eeew!'), the had salmon heads and a huge grouper head. Now, I know a lot of people are creeped out by fish heads, but they actually have a lot of meat and a good deal of omega 3 fatty acids, which are very good for us. Once you get past the fact it's a head, they make for really good eating. If you get them cut in half, you can bake them in the oven with a little salt and they taste great. I got one for my sister and they cut it for me too. It's such a hassle to try to do it at home, as I'm sure my Sophomore and Junior year roommates remember....

Mmmm... Fish!

On the way to getting beef bones, I stopped by North Market Spices to look at spices. I am such a sucker for spices. I love the way they displayed them, and they even had small jars that you can open up and sniff. Now, with spices like basil or thyme, I like growing them at home, but come winter, our fresh spices wil be out. I know I'll be visiting again, probably soon.... The staff are very nice and they have a great selection of exotic spices, perfect for any palette.

 Impressive, no?

Omega Artisan Bakery was another stop I made. I needed bread, and was originally gonna purchase something a little cheaper from a grocery store bakery, but I've never gotten bread here and thought it would be a nice opportunity to try it. I picked up a French-style baguette because I wanted to compare it to the baguettes I had in Paris. French Bread in the US is definitely not like it is in France, and while I don't want to sound like a bread snob, it's hard not to... The bread at Omega was quite tasty, and the closest in taste and texture to real French bread. It had a nice crunchy crust that crackled and a soft, chewy inside that was airy and not sweet (thank god, too many breads in the US are too sweet). I stuffed my baguette into my grocery satchel and went about on my quest.

 Look at all the tasty breads!

Wonderfully airy insides of the Baguette.

At Bluescreek, I perused their selection of beef. It all looked very good, and they had a nice pile of soup bones. I got a few, and requested a couple have a nice bit of meat on them, which I would use later. The selection of meats was very nice and I think I will be back next time I make French Onion Soup because the beef broth came out so good.

Upon leaving, I saw some of the vendors outside ad picked up a little basketful of red potatoes. They looked really good, and I thought I'd roast them up in the oven. Mmmmm....

Here are more pitcures from my tasty adventure:

 The Green Grocer!

Pastaria pastas... they are very good, but alas, for another day!

Home made sauces and fresh made pasta... plus Tiramisu. Omg...!

Olive oils of all sorts of flavors. Very good stuff.

So, all in all, a pretty worthy haul from shopping:

Now, onto the soup!

I'm pretty sure some soup purists would call my soup sub-par or not authentic, but when you cook at home, you make it your own. I know it's not going to be REAL French Onion Soup, but it came out pretty damn good, if I may say so myself.

The bottom line: Do what feels right in your own kitchen and make it how you like!

I'm making the beef broth and caramelized onions a day in advance. The onions always... ALWAYS seem to take longer than recipes tell you, especially if you're gonna be making a lot of them.

Caramelized Onions

To caramelize your onions you need:
~ Onions (I used a mix of purple onions and yellow ones. Some recipes say to only use purple ones, other tell you to never use them... So, I ended up using both. I don't think it makes a huge difference)

~ Olive oil/butter or both! I used a mix, half and half
~ A little water/white wine/dry sherry/broth to deglaze the pan if you need to. (Deglazing means that you add some liquid to get the brow bits at the bottom of the pan unstuck. Those bits have a ton of flavor)
~ Salt (Some recipes shun adding salt, others say it's a must.... so just do what feels right to you)
~ Sugar (optional; I didn't add any, but it can help the caramelization)

1. Chop up the onions lengthwise into slivers. Don't make them too thin, though!
2. Add some olive oil to the pan and some butter. I didn't give a measurement when listing the ingredients because it doesn't have to be very precise. Add enough butter/olive oil to lightly coat the onion slices. For about 8 onions, I used 2 tablespoons olive oil and 3 table spoons butter. I love the smell of cooking butter.

3. Heat oil and butter until the top is shimmery. Add the onions, stirring well so that all the pieces are lightly covered in buttery goodness.
4. Now comes the long part... Make sure you have your pan on medium heat. Place a cap on top of the pan, but make sure it's offset, so that the steam can escape. I like doing it this way so the heat circulates and helps cook the onions faster, but the moisture can escape, which means better caramelization. Stir this every.... 7-10 minutes... that should be good.
5. As they continue cooking, you should stir them fairly often, to prevent burning and also to make sure that the onions all get equal amounts of pan-time.
6. The onions will eventually begin to cook down. When this happens, soon, they will begin to turn a little golden in color. Continue stirring often.  If you are opting to add sugar to help with caramelizing, this is the time. That, and salt.

7. When they start browning, be careful, because the line between caramelization and burning is a fine one. It's okay if they stick to the pan a little, that gives it flavor. Just make sure you don't let it sit stuck for too long, and when you do unstick them, make sure to loosen the stuck bits too. At this stage to you can deglaze a little bit, by adding tiny bits of broth/wine/water to the onions. Just a little, though.
8. Once your onions take on a rich, dark brown, they are complete! Let them cool a little before putting them in a container. If you leave them over-night, the flavor greatly improves, which is why it's good to make these in advance.

Beef Broth:
Beef bones/ knuckles/ Beef anything, really
A lot of water... measure out how many cups of water you're gonna use in your recipe, then add an additional 5-6 cups. This way you'll have extra even though it will boil down quite a bit.
A really big pot
Salt (optional)

I just made a really simple beef broth for the French Onion Soup. Beef is the prefered broth, but you can use chicken, pork or vegetable if you prefer. I like it with beef, personally.

I'm not really gonna give step by step instructions for the broth, because it's so simple. Just remember to:

1. Heat it up to a boil, then turn the temperature down to Low or Medium Low.
2. Stir occasionally.
3. Skim the surface from time to time to help get rid of boiled residue and fat.

 Never skimmed... this is the kinda stuff you need to get rid of in order to have a nice broth.

There are bubbles, and a little fat on the top. Skim off as much as you can.

I boiled mine for about.... 5-6 hours, perhaps a little longer.

When the meat was falling off the bone, I fished the bones out and pulled the meat off. At this point, it's really easy to do, so you can just use a fork to get the meat. I'm gonna use this meat with the little read potatoes I bought.

Return the bones to the pot and continue cooking on low. When it's reached a flavor you deem worthy, turn off the heat and let it cool then skim the surface one more time, to rid it of excess fat.

 Finished broth!

Oven Roasted Red Potatoes

Ingredients:
Small red potatoes, about 17 or 18, cut in bite sized pieces
1 package button mushrooms, diced
Beef from the beef bones, also chopped
Garlic, about 3 cloves minced
Rosemary (fresh is best! About one sprig)
Olive Oil
Salt and pepper to taste

Glaze:
1/2 spoon of brown sugar or honey
1 tbsp of butter
2 tbsp olive oil
Salt
Garlic powder
Pepper

Preheat the oven to 375F.

1. Chop up the potatoes, mushrooms and beef into bite sized pieces.

2. Mince up the garlic and rosemary and mix them in a little bowl with the olive oil, salt and pepper.

3. Add the olive oil mix to the chopped potatoes and stuff. Toss them all together so pieces are evenly coated.

4. Put it into a oven safe bowl/container/thingy and cover it with foil so it wont dry out.

5. Bake for about 40ish mins, then remove the foil. In a small bowl mix up the glaze.
6. After about 10 mins, generously brush the glaze onto the top of the potatoes.
7. Keep baking until the potatoes are nicely browned and sizzle a little around the edges.
8. Remove and wait about 5 mins before eating. It'll be really HOT!

...I forgot to snap a picture of the final product... but it looked great and tasted really good!

French Onion Soup!!! OMG Nom Nom Nom....

I loooooove French Onion Soup.... so after all that preperation, here it is!!!

Ingredients:
Caramelized onions... about 8 onions worth
8 cups of beef broth, plus 2 more on reserve
A few sprigs of thyme, tied together with a string
1 Bay leaf
Salt and pepper to taste
A few shakes Worcestershire sauce (I thought it'd be weird, but it makes a big difference! Some people also use Balsamic Vinegar)
A little more than 1/2 cup of white wine
A few slices toasted French bread (depending on how you're serving it, the number of slices will vary)
Gruyere cheese, sliced or grated, enough to cover the surface of your individual bowls, or one large serving (I made mine in a large bowl, for communal dining. Less to wash!)
About a handful of grated Parmesan (it adds a little oomph!)

0. Before you do anything, toast the bread! Put a little foil down on a baking sheet and place your bread there in however many slices you need.

Heat the oven to 400F and toast the bread till golden brown and crunchy all the way through. To check if it's done, use a toothpick to poke the center. If you can feel a little give, that mean the middle is still a little moist. Keep cooking it until it's dry throughout, then remove from the oven.

 1. Okay, so get a large pot and dump in the caramelized onions. If you made them in advance, let them heat up a bit in the pan, but don't let them burn. Add in a little broth, enough to just cover the onions, and bring it to a simmer, then add about 8 cups of broth.

2. Add in the thyme and bay leaf. It's worth it to tie up the thyme, so it's easier to fish out later. You wan the flavor, not the leaves.
3. Once everything is simmering, cover the pot and let it cook for 30-40 minutes on low, or medium low.

4. Okay, now taste the soup and add in the desired amount of salt and pepper. If you add in too much salt, no worries! That's why you have the extra broth on hand, just in case. I usually reserve about 2 or so cups. It allows for more wiggle room when seasoning.
5. At this point, I like to ladle out some of the soup into a little bowl and season it, just to see how it tastes.

This way, you can experiment without touching the main supply, just in case you mess up. Put in a drop or two of the Worcestershire sauce and a little bit of white wine, to see of you like it. If you do, add these two ingredients into the soup, starting with very little, and working your way up from there.

I'd reccomend adding the Worcestershire sauce via spoon instead of shaking it directly from the bottle, because sometimes you get too much. It's a strong taste, so a little goes a long way. As for the wine, to better control the portions, I like to put it in a measuring cup for easier and more controlled pouring.

If you don't like the way it tastes, that fine too :) Some people like it without. Or some people put in sherry instead. In the end, it's really up to you!

6. Place the oven rack to the lowest, or second lowest placement in the the oven. Set your broiler to 380F. Put your soup in its serving container. Here, I used a large ceramic pot and made one large serving. Add the soup, then place the toasted bread atop it.

 The finishing touches!

7. Generously spread the Gruyere on top of the bread and sprinkle the Parmesean evenly on top of that. Now, pop it into the oven and bake it for about 10-15 mins or until the cheese is golden brown a deliciously gooey!!!

8. Remove the soup from the oven and let it sit for at least 7 minutes, so you don't burn yourself.
9. EAT!!!

I hope you enjoy these recipes, becuase I do!