dry-brining, 579–80 freezing, 574 heirloom breeds, 571 kosher, about, 571–72 preparing, for chopped salads, 835 raw, handling, 574 raw, rinsing, 573 raw, storing, 574 resting, before serving, 587 Roast, Stuffed Herb-Roasted, with Gravy: The Classic, 604, 605, 605–7, 608–9 Roasted Butterflied, with Gravy: The Easiest and Fastest, 612, 612–13 roasting, methods for, 604–5 salting versus brining, 358–60 “self-basting,” or “enhanced” label, 572 skin, preparing for cooking, 579–80 slicing against the grain, 341 temperature and time and bacterial reduction, 362 Thanksgiving, Two Ways, 617 trussing, note about, 587 “water-chilled” label, 573 wishbone, removing, 590, 590 yields from, 569 Turmeric-and-Lemongrass-Rubbed Roast Chicken, Spicy, 597 Turnips cooking techniques, 408 Glazed, 453 Ultra High Temperature (UHT) pasteurized milk, 153 Umami ingredients for Bolognese sauce, 727 for chili, 257 for meat loaf, 530 three “umami bombs,” 245 for vegetarian chili, 264 Unsaturated fat, 855–56 USDA cooking guidelines, 360–62 definitions for whole chickens, 568 grades for beef, 282–83, 628 grades for eggs, 88 labeling laws, for stock and broth, 186 weight standards for eggs, 88 Utensil holder, 65 Vanilla extract, shelf life, 79 Vapor formation, 205 Veal compared with beef, 527 in meat loaf, experiments on, 527 The Ultimate Bolognese Sauce, 729, 729–31, 731 Vegetable oil, combination of oils in, 860 Vegetable peelers, Y-shaped, 55 Vegetable(s) See also specific vegetables adding to salads, 765–66 and/or Shrimp, Tempura, 902, 902 blanched, cooling, 410 blanching, rules for, 784–86, 785, 786 ...Ultra High Temperature (UHT) pasteurized milk, 153 Umami ingredients for Bolognese sauce, 727 for chili, 257 for meat loaf, 530 three “umami bombs,” 245 for vegetarian chili, 264 Unsaturated fat, 855–56 USDA cooking guidelines, 360–62... in meat loaf, experiments on, 527 The Ultimate Bolognese Sauce, 729, 729–31, 731 Vegetable oil, combination of oils in, 860 Vegetable peelers, Y-shaped, 55 Vegetable(s) See also specific vegetables... cooking guidelines, 360–62 definitions for whole chickens, 568 grades for beef, 282–83, 628 grades for eggs, 88 labeling laws, for stock and broth, 186 weight standards for eggs, 88 Utensil holder, 65 Vanilla extract, shelf life, 79