I did not realize they had mits that come up that high; that will be a huge relief (plus will give me a good Christmas present I can give to myself).
On 8/24/10, Bob Kennedy <[email protected]> wrote: > Well I can help you with a few answers that work for me. I lived alone for > about 14 years as an adult and survived. > > If you go to any of the online stores like Maxi Aids or Independent Living, > they have oven mitts. There aren't the little ones, but will come up your > forearm about 15 to 17 inches. These fit me and I can palm a basketball. > > you're a better man than I to mix a cake with a whisk. I use a beater on > low speed. The higher the speed the more air you will add to anything you > are beating. > > Browning meat will tend to change sounds as it gets closer to done. Keep > the heat down so it has a chance to cook some instead of burning quickly. > > I'll let some of the better cooks on here go into more detail, and cover > questions I missed or left out. > > If you Google a dish, most websites are accessible when they list a recipe. > And I know you from other lists and you'll be able to make the computer work > on most any website. > > > ----- Original Message ----- > From: "Alex Hall" <[email protected]> > To: <[email protected]> > Sent: Tuesday, August 24, 2010 8:17 PM > Subject: [CnD] intro and a few questions > > >> Hi all, >> I am Alex. I am a senior in college for computer science. My family >> loves to cook, so I have never really had to learn. Growing up with >> cooks, though, has provided me with many hints and ideas, though I >> have never applied any of this "absorbed" knowledge to any cooking >> projects of my own. I know I will have to learn to cook sometime, >> though, and now that my sister is temporarily unable to cook (she is >> the primary cook in the house) I figure that now is as good a time as >> any. >> >> I have a small amount of vision. I can see a bowl on the counter, for >> example, but cannot see that I missed some sugar while mixing; I can >> see where the stove (one of those annoying cooktop ones) is in the >> kitchen, but I cannot see enough detail to see the sides of the oven >> or where the "burners" are on the flat top of the stove. With that in >> mind, here are the questions I have come up with, after today's >> adventure of making a cake: >> >> 1. For those of you with cooktops (where there are no physical burners >> but rather just one flat surface), how do you position pots or pans in >> the right place? >> >> 2. Perhaps this will come with practice, but one of my biggest fears >> while cooking with an oven is that I will hit the sides of the oven >> with my wrists or forearms while putting something into or removing >> something from the oven. How do you avoid this, as potholders or even >> oven mits only cover the hands, not the arms, and the arms are much >> closer to the sides than the hands? >> >> 3. How, when you are mixing something, do you tell if you have mixed >> thoroughly enough? While mixing the wet ingredients for the cake >> today, I was told that I had missed a few pockets of sugar, but I >> could not have felt this through the wisk. >> >> 4. How do you pour liquids into measuring spoons? I can manage cups >> well enough, though pouring oil is difficult as it is hard to feel, >> but I cannot figure out a good way of pouring into spoons? I >> considered putting things like oil or vanilla into larger containers >> so I could just take a spoonful, but is there a better way that would >> not require such large containers? >> >> 5. Tomorrow's experiment may be spaghetti (our family does not believe >> in canned sauce, so it will be from scratch). How will I tell when the >> ground beef is browned? Similarly, how would I tell if a hamburger or >> steak was done? What about other types of meat being prepared on a >> stove (as opposed to in an oven where a thermometer could provide a >> good indication)? >> >> 6. Has anyone come up with a way to figure out where the teaspoon >> markings are on a stick of butter? I had to have someone score the >> butter at the teaspoon line so I could cut off the right amount. In >> fact, before that, I had no idea that such marks were even on sticks >> of butter; I always thought you just had to soften the butter and take >> a teaspoon to it somehow. >> >> 7. Are there any good websites for recipes? By good I mean both >> accessible with a screen reader and containing good-tasting dishes. >> >> TIA for any help. I may not stay on this list long as school starts >> next week and so I will not have much opportunity to cook anything, >> but I hope to figure a few things out for this week and then try again >> next time I am home on break. >> >> -- >> Have a great day, >> Alex (msg sent from GMail website) >> [email protected]; http://www.facebook.com/mehgcap >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Have a great day, Alex (msg sent from GMail website) [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
