Wonder if you could call someone right after you email them, let them listen, and then email you right away.
Sharon _____ From: [email protected] [mailto:[email protected]] On Behalf Of Holly Alonzo Sent: Thursday, December 16, 2010 4:19 PM To: [email protected] Subject: [CnD] Cooking thermometers Yup, the talking ones aren't took pricy now, b ut talking stuff does me no good anymore. I need tactile. There are no braille thermometers, or vibrating ones or anything. I have a talking thermometer but I hate having to rely on someone to listen to it for me, like my boneheaded husband who is too impatient to wait while I cook and let me know when I get to 240-245. Holly Alonzo www.hollyalonzo.com Deaf, Blind, and Determined -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jude DaShiell Sent: Thursday, December 16, 2010 11:03 AM To: [email protected] Subject: Re: [CnD] Confectioners Sugar Talking cooking thermometers have come down to a little under $50.00 these days and one of those would probably help. On Thu, 16 Dec 2010, Holly Alonzo wrote: > Thanks for this, Cheryl, and thanks for the apple pancake recipe as > well. I'll give it a shot. > > I thought that powdered sugar would be sweeter, so use less ofi t. > But you have to use nearly twice as much? Which makes it twices as > expensive, or 4 times as expensive considering the cost of powdered > sugar is more than granulated anyway. > > I did use powdered sugar in my fudge recipe I'm working on perfecting. > It has a wonderful taste but it didn't set right. Still too soft. I > am steering away from the recipes that have you refridgerate the fudge > because it might get hard when you put it in the fridge, but if you > leave it out at room temp it goes soft on ya. I'm wanting fudge to > harden at room temp, like fantasy fudge. MMMM! But, Ihave a hard > time with fantisy fudge now because you cook it on medium heat on the > stove and I can't really feel the pan start to boil. I had no problem > when I had my hearing and could hear it boiling and could time from > then, but now I have to feel the bibratins through the pan. It can be > done! I just generally like to cook on medium high or high to really > get the vibrations going! Smiles. So I always either undercooking it, so it > doesn't set, or over cooking it, and it gets crumblbly. That's why I > was thinking Microwave so I wouldn't have to mess with timing from > when I feel the boil. I have an all purpose talking thermometer I got > from blind mice mart, but I need a battery for it, and it doesn't do > me any good now unless I go hunt Edward down and have him tap me when > it gets to a certain temperature, and he's not patient enough to wait > there while I cook. Sighs. There is no tactile thermometers. Grrr! > > Holly Alonzo > www.hollyalonzo.com > Deaf, Blind, and Determined > > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Cheryl > Osborn > Sent: Wednesday, December 15, 2010 3:46 PM > To: Cooking in the dark > Subject: [CnD] Confectioners Sugar > > > Confectioners', powdered, or icing sugar is granulated sugar that has > been beaten, crushed, trampled, stomped, trodden, squashed, and ground > into a fine powder. Because it tends to form clumps, confectioners' > sugar is augmented with about 3 percent cornstarch to keep it loose > and flowing. Confectioners' sugar is ground to different degrees of > fineness - the most common of which are XXX, XXXX, and 10X - where the > grains are finer as the number of Xs increases. > > Because confectioners' sugar dissolves almost instantly, it is > generally used in dishes and recipes that don't require cooking, such > as icings, sauces, and some candies. You can cook with confectioners' > sugar, but very few people do. First, it is about twice as expensive > by weight as granulated sugar. Then you have to use 1-3/4 cups for > every cup of granulated sugar, making it nearly twice as expensive > again. > > On top of that, you have to take into account that 3 percent > cornstarch, which will provide some degree of thickening as it cooks. > There may be times when you want that little bit of thickening, such > as a cooked sauce. But there are certainly some recipes where the texture would not > be benefited by the additional cornstarch. Info taken from > http://www.ochef.com/663.htm > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _____ No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1153 / Virus Database: 1435/3323 - Release Date: 12/18/10 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
