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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces. flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess. in a large skillet, heat butter and oil over medium high heat; brown turkey on both sides. add stock, asparagus stalks (continue to reserve the tipe), sage, and wine; cover and simmer until turkey is tender. about 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.