Life School

This post is 334 words, a 1 min 20 sec reading time. It is the (updated) 13th lesson of How to Boil Water. It is also part of the Breakfast Collection.

This lesson is 552 words, a 2 min 12 second reading time. It is part of the Efficiency Collection and features Claire Conly, Life School’s first guest star. 🎙⭐️ Claire is currently the VP of Analytics at Thumbtack. Prior to that, she spent eight years at the management consulting firm Bain & Company.

📍 Introduction 

Claire Conly’s philosophy, “MaxF,” is about making life better by being more efficient. From strategizing errands routes to optimizing downtime while cooking, Claire has a knack for making the most of getting stuff done. To learn about MaxF, check out the video interview & her note below. 👇 

📺 Link to YouTube

📨 Claire’s Note  

MaxF (also spelled MaxEff) is short for Maximum Efficiency. In fact, it’s a very efficient nickname for Maximum Efficiency. I didn’t invent the term; it was passed along by a friend. But I quickly made it a lifestyle. If you can believe it, when I left my last job, my team made me a cake that said “Stay MaxF.”

To me, MaxF isn’t just about mechanical efficiency. MaxF is about improving your life by getting a lot done, easily. We all have lots of daily operations in our lives - shopping, cooking, cleaning, appointments, errands, and projects. When you get a lot done, and it’s not a big deal, you have more time and mindshare for the things you enjoy. Whether you enjoy taking on more interesting projects, spending time with family, or just enjoying some leisure time, living MaxF will help you do more of it.

The principles of MaxF are:

* If you can do something now, do it now instead of later. That way, you have less to do later! This one is simple - don’t procrastinate.

* Make use of “dead” time. If you’re waiting for some water to come to a boil or something to bake in the oven, wash the dirty prep dishes and wipe down the counter. Then you’ll have fewer dishes to do after your meal. Often this time is wasted scrolling social media or your phone. Make these bits of time useful so you can have longer chunks of time for fun later since the work is already done.

* Do things in small batches rather than all at once. Instead of tidying up the living room once a week when you can’t bear the mess anymore, tidy it up a little bit every time you notice that it needs it, or get in the habit of taking one thing to put away every time you leave the room. Similarly, wipe up a mess right away, even if it’s just with a sponge and water. This helps keep things from getting super dirty. When done in small batches, chores don’t pile up and become a big event requiring lots of time and effort. Things just get done, easily.

* Have fun with it. Finding little ways to get stuff done quickly can become a bit addictive, like a game. Once you start, you’ll see all kinds of ways to MaxF your life. Give yourself a break from being MaxF if you need it. The point is to improve your life, not make it less fun. It’s not about being serious or extreme. Pour a glass of wine and turn on some good music if you need to.

* Make it a habit. Eventually, you don’t think about being MaxF - you just ARE MaxEff. And people will marvel at you.

👆 Illustrative Examples:

* Ordering errands: For example, if you need to drop something off go there first, and optimize your route to end the errands at the pickup.

* Hosting a Dinner Party: If you think of MaxF as a 2x2 of “impressiveness” vs “ease” - what is impressive but not a lot of effort? A roast falls well into that top right corner. It’s not very difficult because you just put it in the oven! Alternatively, making fewer, more special dishes. More dishes = more stress and complexity which isn’t ideal for hosting.

⚡️ What are your favorite MaxF Life Hacks? Share in the comment section below!

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 467 words, a 1 min 52 second reading time. It is part of our Winter Collection.

📺 Watch on YouTube.

📍 Introduction 

A brunchtime classic, french toast is hearty, delicious, and quite customizable. An excellent use of stale bread, french toast elevates the most basic ingredients (e.g., eggs, milk, vanilla, salt, oil) and turns them into a fluffy, scrumptious, crispy-on-the-edges treat. 

The trick to french toast is temperature control, which makes it a great practice recipe. Once you get down the fundamentals, experiment a bit with your flavorings & toppings. You never know what you will discover! 

🧂 Ingredients:  

Makes one serving  

* Two slices of bread 

* One egg

* ¼ cup milk/cream 

* Kosher salt (big pinch)

* 1 tsp vanilla extract

* Neutral oil (e.g., canola, safflower)

* Butter (optional)

* Sugar (optional, 1-2 teaspoons per serving) 

* Additional flavorings/toppings (optional)

✅ Instructions: 

* Vigorously whisk all ingredients except bread in a flat & wide dish.

* Soak bread in the custard for ~5 minutes.

* Heat a pan for medium-high for ~2 min & then add oil.  

* Fry the bread 3-4 min per side on medium heat, until golden brown.

* Serve hot with toppings. 

📝 Notes, Tips & Tricks

Ingredients: 

* Dry, stale bread is best as it absorbs custard more easily.  

* Thick slices of airy bread (e.g., challah, brioche) are tastiest. They have more heft and fluff up while cooking. 

* Ends, bread with crusts, & sliced bread all work fine too. 

* Too much dairy and the egg won’t cook through. 

* Half & half adds extra richness. 

Cooking: 

* *Do not fry in butter alone* — butter burns quickly, leading to browned exteriors and goopy, undercooked interiors. 

* Instead, use a neutral oil of your choice (e.g., canola, coconut). For buttery flavor, add some towards the end of cooking. 

* If the custard seeps out under the bread while cooking, you did not pre-heat the pan sufficiently. 

* To avoid scorching, turn to a low-medium once the bread & custard are cooking.  

* Non-stick pans work best as eggs are sticky.  

* At the first scent of smoke, briefly remove the pan from heat. 

Other

* For ultimate efficiency, slice & freeze leftover bread whenever possible. Store in a zip bag in the freezer. Soak slices directly from frozen. 

* Jam heated in the microwave (~15 seconds) makes for a delightful warm topping. 

* For stuffed french toast, spread a layer of goat or cream cheese between two thin pieces of bread, soak & fry.

* Example soaking vessels: pie dish, baking dish or pan, wide & shallow bowl 

* Dietary Restrictions: For dairy-free use nut milk/cream & skip the butter. For gluten-free, use GF bread. 

📓 French Toast Reference Guide

* Bread: challah, brioche, white, wheat, sourdough, rye 

* Custard flavorings: cinnamon, maple syrup, bourbon, cardamom, nutmeg, orange/lemon zest, honey, brown sugar

* Toppings: hot jam/preserves, butter, maple syrup, powdered sugar, yogurt, whipped cream, fresh fruit, nutella

🎓 Further Study

* Challah French Toast [NYTimes]

* 14 French Toast Recipes [Spruce Eats]

* 31 Life-Changing Ways To Eat French Toast [Tasty] 

——

🗝 New/Beta: Premium Member’s Corner. For access, subscribe here.

✏️ What did you think of this lesson? 5 question survey.

🧺 Need a break from cooking? Check out Cleaning, Laundry, Efficiency & DIY

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 467 words, a 1 min 52 second reading time. It is part of our Winter Collection.

This lesson is 431 words, a 1 min 43 second reading time. It is part of our new course, Poaching, Simmering & Steaming. 

🎬 Demonstration Video:

📍 Introduction: 

Poached eggs are delicious, nutritious, economical & versatile. Whether you have them for breakfast alongside a piece of toast or at dinner topping a grain bowl or bed of sautéed greens, a poached egg can add high-leverage nutrition & rich flavor to almost anything, fast. Like riding a bicycle, once you poach, you’ll know how to do it for the rest of your life. All you need is a little patience and practice. Good luck! 

🧂 Ingredients: 

* Egg(s)

* ~ 2 tsp vinegar (e.g., white, apple cider) - (optional)

* 1 tsp kosher salt (optional)

⚙️ Unique Gear: 

* Slotted spoon (recommended)

✅ Instructions: 

Drop Method (easiest, can accommodate 2+ eggs at a time): 

* Bring water to boil in a small pot/saucepan. 

* Turn down heat & add vinegar/salt. Let the water simmer gently.

* Crack the egg into a small dish (e.g., cup, ramekin).  

* Carefully slip the egg from the dish into the water.

* When whites set (~2-3 min), remove with a slotted spoon. Cook slightly longer for set yolks.

* Pat the egg dry (gently) with a towel. Top & serve. 

Whirl Method (intermediate, one egg at a time): 

* Boil water in a small pot/saucepan. 

* Turn down heat. Let water simmer gently.

* Crack egg into a small dish (e.g., cup, ramekin).

* Using a spoon, stir the water in a circle. 

* Once a vortex has formed, slip the egg into the center of the vortex. 

* Watch the vortex shape the egg into a lovely oval. 

* When whites set, remove with a slotted spoon. Cook longer for set yolks.

* Pat the egg dry with a towel. Top & serve. 

📝 Notes Tips & Tricks

* Vinegar helps keep the whites together. If yours are regularly becoming stringy increase the amount of vinegar slightly. It should not negatively impact taste.

* Sample toppings: olive oil, salt (e.g., sea salt, Maldon flakes), pepper, sauce (e.g., hollandaise), crunch (e.g., seed mixture, everything bagel spice)

* Sample bases: grain bowl (e.g., quinoa, rice, grits), ramen, avocado toast, sautéed greens, salad (e.g., frisée, kale), lentils, benedict (e.g., English muffin & ham or smoked salmon).  

* An egg has 75 calories, 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat. *Note - these vary depending on the size of egg.

* Once you master the ramekin/bowl & slip technique, try cracking the eggs directly into the water. *Note - watch your fingers! 

* To poach an egg inside of the shell, you can use the sous vide technique. 

🎓 Further Study

* Grain Bowls [Life School]

* How to Poach an Egg Perfectly [Downshiftology]

* Poaching an Egg [NY Times]

* 20 Great Ways to Eat Fried or Poached Eggs [Serious Eats]

* 22 Poached Egg Recipes for Any Meal [Bon Appetite]

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 515 words, a 2 min 3 second reading time. It is part of the ❄️ Winter Collection ❄️.

📍 Introduction

Hot cocoa is sweet, warm, and chocolaty, making it a lovely treat after a meal. Easy and fast, this dessert beverage is also economical and endlessly variable. While the base recipe requires only a few ingredients, you can get creative with your add-ins, flavorings & toppings. 

For a thicker, creamier version, we add chocolate - which yields… Hot Chocolate! What a trick. 

⚙️ Unique Gear: 

* Whisk

🧂 Ingredients: 

Makes 1 serving

* 2 tbsp cocoa  

* 1 tbsp sugar (or more to taste)

* 1 cup (8 oz) milk 

* Pinch of salt (optional)

* Semisweet/Dark Chocolate (optional)

* Toppings & Additions (optional)

📓 Hot Cocoa & Chocolate Reference Guide

* Sweetener: sugar (white, brown, crystals), honey, maple syrup, artificial  

* Milk: whole, 2%, half & half, coconut, nut (e.g., cashew, almond), oat

* Chocolate: dark, semisweet, milk, white 

* Toppings: marshmallow, shaved chocolate, cocoa powder, melted caramel, toasted coconut, whipped cream 

* Additions: extracts (e.g., vanilla, peppermint), spices (e.g., cinnamon, ginger, nutmeg, cardamom, chili powder), coffee (e.g., drip, instant), salt (e.g., kosher, sea, fleur de sel) 

* Liquor: kahlua, irish cream, chocolate/raspberry liquer, peppermint schnapps, bailey’s, bourbon

⏲ Instructions: 

Hot Cocoa: 5-10 min

* Heat milk in a saucepan over medium. *Do not boil* 

* Blend cocoa powder & sugar/sweetener. Add a dash of milk or water. Blend into a thick paste. 

* When milk is hot (~165-185°F), remove from heat. 

* Whisk paste & milk together (in mug or saucepan). 

* Add toppings/flavorings, taste, adjust & serve. 

Hot Chocolate: 10 min

* Make hot cocoa in a saucepan (see above).

* Separately, chop up chocolate. Add to cocoa & remove from heat. 

* Whisk until melted, dark & velvety. A bit longer for extra thick. 

* Add toppings/flavors, taste, adjust & serve. 

📝 Notes, Tips & Tricks: 

* There are two main types of Cocoa Powder: Dutch (e.g., Droste), which offers a neutral flavor, and Natural (more acidic & more robust flavor). Both work well for hot cocoa. 

* The ratios of cocoa and sweetener to milk are highly customizable. For a more intense flavor, reduce sweetener & increase cocoa. For a sweeter beverage, do the inverse. 

* Milk is an emulsion of butterfat, proteins, and water. When boiled, those components break apart. The milk coagulates and separates from the water, creating curdled milk. Curdled milk is lumpy and can ruin the texture of hot cocoa. 

* Milk boils at 203°F. Pull the milk long before it reaches that point (e.g., 160-185°F) 

* To make chocolate milk, chill the hot cocoa/chocolate.

* To reheat, microwave (& check) in 30-second increments. 

* Premium bittersweet or dark chocolate adds next-level complex flavor.  

* For traditional hot cocoa, leave out the chocolate. 

* For Parisian-style hot chocolate (aka Chocolat Chaud), reduce milk and increase the chocolate (about 1.25 oz of chocolate, ½ cup milk, cocoa optional). To thicken, simmer for a few minutes after the chocolate has melted. 

* Store-bought mix/powder is convenient but often overly sweet & watery. Additionally, it contains additives & preservatives. (Here are the Swiss Miss ingredients.) 

🎓 Further Study

* What’s the Difference Between Hot Cocoa and Hot Chocolate?

* Dutch-process vs. Natural Cocoa Powder

* Parisian Hot Chocolate Recipe: Le Chocolat Chaud

* 13 Alcoholic Hot Chocolate Recipes for a Cold Winter Night

———

📚 Want to learn more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

✏️ What do you want to learn? Fill out this 1-question form.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 356 words, a 1 min 25 second reading time. It is the eighth lesson of Lunch 2.0.

📍 Introduction: 

Pre-dating the arrival of the Spanish in Mexico, tacos are now beloved globally. Consisting of a corn or wheat tortilla heaped with fillings and garnish, tacos are nutritious, tasty, and versatile. 

Additionally, they are fun to experiment with. Traditional varieties consist primarily of meat & garnish, but chefs have embraced the taco as a palate for broad creative expression. Give yourself license to experiment. You might discover something divine. 

🧂 Ingredients: 

* Tortillas (e.g., corn, wheat) 

* Fillings 

* Garnish 

✅ Instructions: 

Stovetop-warmed: 

* Heat large pan (cast iron recommended)

* Add tortillas. Don't crowd. 

* Warm ~15-30 sec on each side. 

* Keep warm by wrapping in a kitchen towel. 

Oven-warmed: 

* Preheat the oven to 350-400°F.

* Wrap tortillas in foil. 

* Heat 5-10 min, depending on the stack's size.

Crispy w/ cheese:

* Heat pan & add oil. 

* Add tortillas. Flip after ~1 min. 

* Add thinly sliced cheese. 

* Top with a lid (optional, cover loosely to speed up melting)  

* Remove when crisp/melted to your preference. 

📝 Notes Tips & Tricks

* Microwave warming is okay in a pinch but not recommended. It can lead to rips & odd texture. 

* Tortillas freeze well. Defrost them individually or together.  

* To make a quesadilla, use a larger, flour-based tortilla. Fold it over, or top with a second. 

* If using leftovers, dice & reheat before using as filling. 

📓 Taco Inspiration Reference Guide: 

* Crunch: cabbage, lettuce, onion, slaw

* Sweet: salsa, pico de gallo, pickled red onion, corn

* Creamy: cheese (e.g., jack, cotija), sliced avocado, guacamole, sour cream, queso

* Seasoning: herbs (e.g., cilantro), chiles/jalapenos, lime juice, hot sauce

* Protein: meat, poultry, fish, seafood, deli meat, beans, scrambled eggs

* Leftovers: roasted vegetables, roasted chicken, boiled/blanched vegetables

🗂 Recipe: Breakfast Tacos 🍳

* Ingredients: corn tortillas, eggs, olive oil, salt, cheese (optional), toppings/garnish (optional) 

* Instructions: (1) make crispy tacos, (2) make scrambled eggs (🎬 demo), (3) top tacos with eggs & garnish as desired.

* Video recipes/demos 🎬 : 20-sec version, IG step-by-step

🎓 Further Study

* Taco [Wikipedia]

* Our Best Tacos (44 recipes) [NYTimes]

* 40+ Recipes for Taco Tuesday

* Breakfast Tacos 🎬 [Life School, Instagram]

* Breakfast Tacos 🎬 [Life School, TikTok version]

* How to Scramble an Egg 🎬 [Life School]

———

📚 Want to learn more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

🎳 Team for this lesson: Michelle Tandler & April Word

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 406 words, a 1 min 37 second reading time. It is the seventh lesson of Lunch 2.0.

📍 Introduction: 

A little resourcefulness, scavenging, and creativity go a long way in making a most satisfying nosh plate. Made up of items like cheeses, nuts, veggies, & meats, the nosh plate is an efficient way to put together a tasty bite fast. 

Mixing and matching what you have on hand reduces waste and clears room in your fridge for new additions. Furthermore, by practicing & experimenting, you’ll expand your repertoire and learn what flavor combinations you like best. Go ahead and dig into the back of your fridge. You might be surprised by what you create.

🧂 Ingredients: 

* Nosh-worthy nibbles  

✅ Instructions: 

* Pick a flat surface (e.g., plate, small cutting board) 

* Prep ingredients 

* Arrange the plate 

* Gather a napkin & utensils (e.g., cheese knife, little spoons, toothpicks) 

* Nosh! 

📓 Nosh Plate Reference Guide: 

* Cheese: hard/aged (e.g., gouda, gruyere, cheddar), firm/mild (e.g., manchego, jack, havarti, muenster), soft (e.g., blue, brie, mozzarella, chevre/goat) 

* Vegetables: crunchy (e.g., carrots, celery, peppers, fennel, kale chips, slaw), tender (e.g., snap peas, beets, boiled seasonal vegetables, blanched broccoli, cauliflower), soft (e.g., roasted vegetables).  

* Meat/protein: deli meat (e.g., ham, salami, mortadella, prosciutto), smoked salmon, boiled egg, tuna salad, sliced tofu, leftovers (e.g., roasted chicken) 

* Dips/sauces: hummus, pesto, guacamole, salsa, tapenade, chimichurri, baba ganoush, aioli, mustard, ranch

* Pantry/condiments: olives, tinned fish (e.g., tuna, anchovies), marinated artichokes, anything pickled (cornichons, capers, b&b pickles, pickled red onions), roasted peppers, toasted nuts (almonds, walnuts, pecans, cashews)

* Sweet: jam, honey, nut butter, chocolate, dried fruit (e.g., apricots, cherries, raisins)  

* Starch: bread, baguette, toast, crackers, pita, chips  

* Fruit: sliced apple, grapes, figs, oranges, banana, berries, sliced avocado

📝 Notes Tips & Tricks

* Varying textures (e.g., crunchy, creamy) and flavors (e.g., salty, sweet, tangy) make for a more delightful nosh. 

* Extra prep work can go a long way in up-leveling a nosh plate (e.g., thinly slicing fruits/veggies, rolling meats, toasting nuts, serving sauce in a little dish) 

* When arranging, try to present the items nicely. Contrast colors, textures & shapes for a visually exciting plate. 

* Most cheeses, charcuterie & roasted veggies taste best at room temperature. Leftovers are often worth reheating. 

* To be extra next-level, add a few sprigs of herbs or edible flowers as a beautifying garnish.

* Fun fact: the word “nosh” is Yiddish and hails from the Middle High German word naschen, which means “to nibble.” 

🎓 Further Study

* Basic Knife Skills [Life School]

* Crudité [Life School]

* Sprucing up Leftovers [Life School] 

———

📚 Want to learn more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

🎳 Team for this lesson: Michelle Tandler & April Word

🗣 Discussion topic: What’s your favorite nosh ingredient? Comment below.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 406 words, a 1 min 37 sec reading time. It is the sixth lesson of Lunch 2.0.

📍 Introduction: 

Salty, sweet, tangy, & crunchy, bread & butter pickles bring tremendous flavor and texture to myriad weekday staples. They are delicious alongside rich meats, heaped onto sandwiches, or even nibbled alone as a pre-dinner snack. Taking ~10 minutes of active work and lasting for weeks, this condiment is exceptionally high leverage. 

While jarred, shelf-stable b&b pickles are highly convenient, they can often be syrupy sweet and a bit mushy. When made at home, these pickles are crispy, refreshing, and seasoned precisely as you like. Pickling spice is highly flexible, and you can have quite a bit of fun experimenting with your brine and spice blend. 

Go ahead and get creative. They're your pickles. Make them how you like them. 🎨

🧂 Ingredients: 

* 1 lb pickling cucumbers (e.g., kirbys) 

* 2 tbsp kosher salt 

* ¼ cup light brown sugar 

* ⅓ cup vinegar (e.g., cider, white) 

* 3 tbsp pickling spice (e.g., $$) 

* ~1/3 cup hot water (optional) 

* 3 sprigs dill (optional)

* 2 garlic cloves (optional) 

✅ Instructions: 

* Wash & trim cucumbers. Then slice thin (a mandolin helps). 

* Toss with salt in a colander over a plate. Refrigerate for ~2 hours.   

* Heat the pickling spices, sugar, & vinegar together in a small saucepan. Alternatively, dissolve sugar in hot water. 

* Combine with remaining ingredients & cucumbers in a large glass jar.  

* Refrigerate for up to 1 month. 

📝 Notes Tips & Tricks: 

* The fresher the cucumbers are, the crisper the pickles will be.  

* Pickling spice is easy to make from what you have. A few ideas include mustard seed, allspice berries, peppercorns, coriander seeds, celery seeds, whole cloves, ground ginger, cinnamon, red pepper flakes, bay leaf, cinnamon stick, chilies, cumin, turmeric. 

* If available, ready-made pickling spice is a time saver.  

* For extra flavor, toast the spices in a pan before adding them to the brine. 

* Pickling salt is not necessary. Kosher salt is equally pure (e.g., iodine free) 

* Pickling is more art than science, and recipes vary tremendously. Some common variations include: rinsing off the salt, adding onions/peppers, grinding the spices, etc. Don't sweat the minutiae. It is hard to mess these up! 

* For shelf-stable pickles, sterilize the jars and follow instructions for canning.  

* A famous depression-era sandwich consisted of bread & butter with pickles (hence the name "Bread & Butter" pickles 😉). 

🎓 Further Study

* Bread & Butter Pickles [NYTimes]

* DIY Bread-and-Butter Pickles Recipe [YouTube]

* Homemade Pickling Spice [All Recipes]

* How to Make Great Depression-Style Sweet Pickles [YouTube]

———

📚 Want to learn more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

🗣 Discussion topic: What’s your favorite type of pickle? Comment below👇

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 614 words, a 2 min 36 sec reading time. It is the fifth lesson of Lunch 2.0.

📍Introduction: 

Roasted turkey breast is lean, packed with protein, easy to prepare, and next-level delicious - especially on a sandwich. Requiring ~15 minutes of active work and costing ~$2/lb, it is also highly economical. (Compare that to a package of sliced deli turkey, which can reach anywhere from 4-8x that price).

One significant benefit of roasting the breast alone is temperature control. Dark meat requires a higher temp to cook through than white, meaning that the white meat often overcooks, becoming dry & tough. By cooking the breast solo, you can pull it out when done (155°F). This helps ensure a moist, tender, juicy texture. 

Go ahead and whip out your digital thermometer. This dish could become a staple in your meal prep repertoire. 🌡

🧂 Ingredients: 

* Half turkey breast (bone-in, skin-on, ~4-6lbs) 

* Kosher salt (½ teaspoon per pound of bird)

* Butter (or olive oil)

* Herbs (optional) 

* Pepper (optional)

⚙️ Gear: 

* Roasting pan (or ceramic dish, etc) 

* Digital thermometer (highly recommended) 

⏲ Instructions: 

* Dry brine: pat dry & sprinkle salt all over. Leave uncovered in the fridge for ~8 - 48 hrs. 

* Preheat oven to 450°F

* Mince herbs & mix with butter (or olive oil). Rub over turkey & under the skin. Add pepper (optional). 

* Place in the oven, turn down to 350°F. Cook for ~60-90 min (~20 min/pound).  

* Remove when internal temperature reaches 155°F.  

* Rest for ~30 min.  

* Slice, serve, enjoy & store leftovers for later!

📝 Notes, Tips & Tricks: 

Purchasing & Prep

* Bone-in, skin-on, smaller breasts (e.g., ~4 lbs) are juiciest & most flavorful.

* These types of breasts aren’t always pre-packaged (most turkeys are sold whole). Ask the butcher at your grocery store for help on this one.

* Fully thaw before cooking (~24 hrs in the fridge for every five lbs of turkey) 

* Dry brining infuses flavor, preserves moisture, and tenderizes the meat. It’s also easier & less messy than wet brining. 

* Dry brining can occur alongside defrosting (e.g., overnight - 3 days). 

* Compound butter can include rosemary, thyme, sage, tarragon, marjoram, savory, garlic, dry mustard, ground pepper, lemon zest, shallots, etc.  

* Consider doubling the ratios for herbs & butter to make compound butter. You can store it for future poultry dishes, soups, toasted nuts, roasted vegetables, toast, sandwiches, etc.  

Cooking

* Place turkey in the center of the oven to keep cooking even. 

* If the turkey is getting too browned on the top, cover with aluminum foil.

* Pulling it at 155°F will keep the turkey from overcooking. While it rests, the inside will continue increasing in temperature to 160°F.

* Resist the temptation to cut into the turkey breast to check doneness unless it has rested for at least 15 minutes. Doing so releases juices, which will dry out the meat. 

* When resting, juices will emerge. Save for gravy or future broths. 

Carving & Storage

* To carve, start by inserting your knife between the breast bone and flesh. Draw your knife along the bone to fully detach the meat. Then place the breast on your cutting surface and slice thinly, looking to cut at a diagonal angle that goes against the grain. 

* Don’t wait a few days to put leftovers in the freezer. Try to anticipate what you will eat, and freeze extra ASAP to preserve freshness. 

* Wrap turkey tightly to avoid freezer burn. It lasts ~2-3 months in the freezer. 

* Some great uses of leftover turkey include sandwiches, soups, stews, grain bowls, turkey pot pie.

* Turkey sandwich inspiration: cranberry sauce, gravy, stuffing, coleslaw, cheddar cheese, vegetables, sliced avocado, sprouts, lettuce, sautéed onion 

* Compound butter is excellent with: steaks, fish, poultry, toast, sandwiches, omelets, vegetables (e.g., green beans, corn), mashed potatoes. 

🎓 Further Study: 

* Food Safety - Poultry [Life School]

* Freezing Meat, Poultry & Fish [Life School]

* Building a Balanced Sandwich [Life School]

* Danger at the Deli [Consumer Reports]

* 35 Genius Ways To Eat Leftover Thanksgiving Turkey

* 30 Leftover Turkey Recipes You Can Make in 60 Minutes or Less

* Compound Butter [NYTimes]

———

📚 Want to learn more? Check out the Table of Contents or Collections.

🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com