Just sharing, my vision teacher gave me a round piece of glass I drop in water when I am boiling something! Then when I hear it hitting the sides it tells me it is boiling! SO my first time at boiling something again I started out with a egg! I always use medium heat with my cooking! So with my timer and the round glass that I drop in the pan of water! I turn my timer on 5 minutes checked it then 5 minutes again by then it was poping the sides of the pan meaning the water was boiling! As soon as it boiled, I just turned my eye off and let the egg set about 10 more minutes in the hot water and it was done! Back when I had better vision I thought the egg would have to boil 3-5 minutes but no if you let your egg set in the hot water at least 10 minutes after you cook it it will be done and it was so easy! -------------------------------------------- On Wed, 10/1/14, [email protected] <[email protected]> wrote:
Subject: Cookinginthedark Digest, Vol 61, Issue 1 To: [email protected] Date: Wednesday, October 1, 2014, 9:00 AM Send Cookinginthedark mailing list submissions to [email protected] To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to [email protected] You can reach the person managing the list at [email protected] When replying, please edit your Subject line so it is more specific than "Re: Contents of Cookinginthedark digest..." Today's Topics: 1. parmesan chicken-fried steak (Steve Stewart) ---------------------------------------------------------------------- Message: 1 Date: Wed, 1 Oct 2014 09:49:25 -0500 From: "Steve Stewart" <[email protected]> To: "cookiginthedark" <[email protected]> Subject: [CnD] parmesan chicken-fried steak Message-ID: <D2E9E8639D4B4039A5A687E6991DE52F@StevePC> Content-Type: text/plain; charset="iso-8859-1" I got this from another list. sounds good. parmesan chicken-fried steak From: Pilsbury Doughboy Family Pleasing Recipes Prep Time: 30 minutes Yield: 4 servings STEAK: 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/3 cup milk 1/3 cup unseasoned dry bread crumbs 1/3 cup grated Parmesan cheese 1/2 teaspoon dried oregano leaves 1 pound boneless beef round steak (1/2 inch thick), cut into 4 pieces 3 tablespoons oil GRAVY: 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup half-and-half or milk 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 1. In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well. Place milk in second shallow dish. In third shallow dish, combine bread crumbs, cheese and oregano; mix well. 2. To flatten each piece of steak, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound steak with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. 3. Dip each steak piece in flour mixture to coat. Dip in milk; dip in bread crumb mixture to coat. 4. Heat oil in large skillet over medium heat until hot. Add steak; cook 10 to 15 minutes or until tender, turning once. Remove steak from skillet; cover to keep warm. 5. To make gravy, melt butter in same skillet. With wire whisk, stir in 1 tablespoon flour; cook and stir until light brown. Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened. Serve gravy over steak. Steve Stewart CnD Moderator Email; [email protected] ------------------------------ Subject: Digest Footer _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ End of Cookinginthedark Digest, Vol 61, Issue 1 *********************************************** _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
