I have only been vision impaired a couple of years, and learning to cook again, but I don't use high heat with any of my cooking! I just don't feel safe. SO I cook 350 ot below in my oven and my meats on medium heat and I use a timer is a big plus for me. This depends on size of your chicken. I cook boneless chicken strips. I usually brown one side 5 minutes, same to other side and repeat it once more usually in 20 minutes they are done! I use medium heat setting! -------------------------------------------- On Mon, 11/10/14, [email protected] <[email protected]> wrote:
Subject: Cookinginthedark Digest, Vol 62, Issue 26 To: [email protected] Date: Monday, November 10, 2014, 8:05 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. Re: baking chicken (Debbra Piening) 2. Re: Oops disaster for long-time cook (Debbra Piening) 3. Re: Oops disaster for long-time cook (rebecca manners) 4. Re: Oops disaster for long-time cook (Debbra Piening) 5. Beer Butt Chicken (Dale) 6. Re: Oops disaster for long-time cook (Linda Yacks) ---------------------------------------------------------------------- Message: 1 Date: Sun, 9 Nov 2014 16:00:41 -0600 From: "Debbra Piening" <[email protected]> To: <[email protected]>, "'Lenore Koszalinski'" <[email protected]>, "'Kimsan'" <[email protected]> Subject: Re: [CnD] baking chicken Message-ID: <00f101cffc68$a17c7400$e4755c00$@[email protected]> Content-Type: text/plain; charset="us-ascii" Very well said, indeed! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Saturday, November 08, 2014 1:34 PM To: [email protected]; 'Kimsan' Subject: Re: [CnD] baking chicken I usually bake at 350 for an hour. Lenore -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Kimsan via Cookinginthedark Sent: Saturday, November 08, 2014 12:45 PM To: [email protected] Subject: [CnD] baking chicken What is the norm for baking chicken and what temperature needs to be used. My thing is ok, do I leave it for 30 minutes on 400? 20 minutes etc? I am aware there are different types to bake, so lets just generalize it and cover all aspects of chicken; however, I mainly like to bake drum sticks and breasts. Thank you. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 2 Date: Sun, 9 Nov 2014 16:07:28 -0600 From: "Debbra Piening" <[email protected]> To: <[email protected]>, "'Vicki'" <[email protected]> Subject: Re: [CnD] Oops disaster for long-time cook Message-ID: <00f201cffc69$8e86d380$ab947a80$@[email protected]> Content-Type: text/plain; charset="us-ascii" Oh, my, that would have been an interesting sauce. Hope you were able to remake in time. Yes, it's happened to us all! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 9:51 PM To: [email protected] Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 3 Date: Mon, 10 Nov 2014 08:59:13 -0500 From: "rebecca manners" <[email protected]> To: <[email protected]>, "Vicki" <[email protected]> Subject: Re: [CnD] Oops disaster for long-time cook Message-ID: <[email protected]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original OK; here's more encouragement for all you new cooks. I was making some baked beans for a church event a few weeks ago. I was following my mom's recipe. She uses catsup, mustard, brown sugar and (I think) worcestershire sauce. Anyway, I grabbed a flat bottle which I assumed contained mustard and stirred it into the beans. I smelled it and then tasted it noticing that something was odd about the mixture. To my horror, I discovered that I had used chocolate syrup in place of the mustard. OOPS!!! Fortunately, we were able to add mustard and the beans were not that bad. Becky -----Original Message----- From: Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 10:50 PM To: [email protected] Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 4 Date: Mon, 10 Nov 2014 08:42:07 -0600 From: "Debbra Piening" <[email protected]> To: <[email protected]>, "'rebecca manners'" <[email protected]>, "'Vicki'" <[email protected]> Subject: Re: [CnD] Oops disaster for long-time cook Message-ID: <002e01cffcf4$8ca55920$a5f00b60$@[email protected]> Content-Type: text/plain; charset="us-ascii" Sounds good! Could you post her recipe, minus the chocolate syrup? -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of rebecca manners via Cookinginthedark Sent: Monday, November 10, 2014 7:59 AM To: [email protected]; Vicki Subject: Re: [CnD] Oops disaster for long-time cook OK; here's more encouragement for all you new cooks. I was making some baked beans for a church event a few weeks ago. I was following my mom's recipe. She uses catsup, mustard, brown sugar and (I think) worcestershire sauce. Anyway, I grabbed a flat bottle which I assumed contained mustard and stirred it into the beans. I smelled it and then tasted it noticing that something was odd about the mixture. To my horror, I discovered that I had used chocolate syrup in place of the mustard. OOPS!!! Fortunately, we were able to add mustard and the beans were not that bad. Becky -----Original Message----- From: Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 10:50 PM To: [email protected] Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 5 Date: Mon, 10 Nov 2014 09:51:18 -0600 From: Dale <[email protected]> To: [email protected],Debbra Piening <[email protected]> Subject: [CnD] Beer Butt Chicken Message-ID: <[email protected]> Content-Type: text/plain; charset="us-ascii"; format=flowed We usually do this on the grill or smoker, but this one I did in the oven. I used a 5 pound hen, seasonings and rubs, and a can of beer...I choose Budweiser. Lower your oven rack to its lowest point. Preheat your oven to 250 F. I removed the organs from the bird's cavity and wash it under running water. I salted and peppered the cavity and I next separated the skin and used a little of my favorite dry rub on the breast meat of the bird. Then after pressing the skin back down, I rubbed a little olive oil on it. Ready for salt and pepper and a little Adobe too. The oven was preheated at 250 degrees F and was ready to receive the bird! . Now with the bird seasoned and ready to go, I opened the beer and put it in the birds cavity, open end up... I transferred the bird and its beer to a 10 by 13 baking pan, and with the bird standing upright on the beer, slowly and gently placed the bird in the oven... it looked like it was standing in the oven! I baked it for 3 and a half hours. I checked the temperature of the bird's thigh and my talking cooking thermometer gave me a temp of 181 F. Perfect1 I pulled the bird out and let him rest for a few minutes...probably about 10. My wife said it looked delicious standing there! I lifted the bird up and at the same time pulled down on the beer can. Be careful, the can is a little hot and so is the beer that is still in the can. With the beer removed, we practiced our Thanksgiving Turkey carving on it.... and it was delicious! ------------------------------ Message: 6 Date: Mon, 10 Nov 2014 11:04:48 -0500 From: "Linda Yacks" <[email protected]> To: <[email protected]>, "'rebecca manners'" <[email protected]> Subject: Re: [CnD] Oops disaster for long-time cook Message-ID: <[email protected]> Content-Type: text/plain; charset="us-ascii" I put syrup in my baked beans. Let me tell you that honey mustard salad dressing does not make a good replacement for catsup. Yep, grabbed that bottle and liberally covered my meatloaf with it. That's the second time I did that. The first time, I thought, "might be good" and baked the meatloaf. Nope, don't do that again. So the second time, I wiped it off and used the catsup instead. All I can say is: smell, smell, smell or taste prior to using. I am sure many of us, including our sighted friends, have had surprises in their food. My mom has bought the wrong item at the store just because it was on the shelf with the item she actually wanted. So, I say to them, read, read, read (: -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of rebecca manners via Cookinginthedark Sent: Monday, November 10, 2014 8:59 AM To: [email protected]; Vicki Subject: Re: [CnD] Oops disaster for long-time cook OK; here's more encouragement for all you new cooks. I was making some baked beans for a church event a few weeks ago. I was following my mom's recipe. She uses catsup, mustard, brown sugar and (I think) worcestershire sauce. Anyway, I grabbed a flat bottle which I assumed contained mustard and stirred it into the beans. I smelled it and then tasted it noticing that something was odd about the mixture. To my horror, I discovered that I had used chocolate syrup in place of the mustard. OOPS!!! Fortunately, we were able to add mustard and the beans were not that bad. Becky -----Original Message----- From: Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 10:50 PM To: [email protected] Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Subject: Digest Footer _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ End of Cookinginthedark Digest, Vol 62, Issue 26 ************************************************ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
