Thank you, Nicole. That makes sense. I'm glad you explained that it won't translate on a clamshell grill, for that's the only type of grill I use, so I won't be using this method. However, it's a great method to pass along to those who do use outdoor grills.
Jennifer On 7/19/16, Nicole Massey via Cookinginthedark <[email protected]> wrote: > This is from "Consider the Fork", a book on the history of cooking utensils > and elements, including fire, kitchens, and the like. It came from a French > chef. The book is available from Bard, and I found it an interesting read. > (listen, whatever) > This is for cooking on an open grill, so it won't translate to a clamshell > grill like the George Foreman. With your secondary hand poke yourself > lightly on the big fleshy end of your palm at the base of the thumb with the > index finger of your dominant hand. Now take your index finger and your > thumb and touch them together. You'll feel that fleshy part as it firms up a > bit. That feeling you're feeling right there is how a medium rare steak > should feel under your utensil. Now add your communication finger next to > it. That's medium, and adding your ring finger will tense things up a bit > more for medium well. If all your fingers are together arched so the index > finger touches the tip of the thumb that's how well-done should feel. And > with no fingers touching that's rare. > I like this because it's a touch based system instead of one that depends on > sight, and it allows me to translate things in case the recipe doesn't do > things in a blind friendly way. > > > -----Original Message----- > From: Jennifer Chambers via Cookinginthedark > [mailto:[email protected]] > Sent: Tuesday, July 19, 2016 9:46 PM > To: [email protected]; Charles Rivard <[email protected]> > Cc: Jennifer Chambers <[email protected]> > Subject: Re: [CnD] My thoughts on Recipes on the List > > Nicole, you stated things very well. > > Moving away from the subject, I have a question about something in your > post: You mentioned the palm test for grilled steaks. I thought I was > familiar with all types of doneness tests, but I haven't heard of that one. > Would you explain it, please? It may have been mentioned in a recipe that I > deleted, so I beg your pardon if I'm asking for repeat instructions. > > Jennifer > > On 7/19/16, Charles Rivard via Cookinginthedark > <[email protected]> wrote: >> Who is this list designed for? >> >> >> >> >> If you think you're finished, you! really! are! finished!! >> -----Original Message----- >> From: Nicole Massey via Cookinginthedark >> Sent: Tuesday, July 19, 2016 4:02 PM >> To: [email protected] >> Cc: Nicole Massey >> Subject: [CnD] My thoughts on Recipes on the List >> >> I've been reading the responses, at least the ones I get, (I filter >> some folks here because of their interaction style, so I don't get >> everything in >> >> my inbox) and there are a few things that I think might be good to >> consider. >> First, not everyone here is completely blind. Blindness is a wide >> array of visual situations, so what may be completely inaccessible for >> someone might >> >> be no problem for another. Are we also expected to account for >> neuropathy, which is a common adjunct to a couple of the most common >> reasons for later onset blindness? If we do then we're going to get >> very few recipes after all >> >> the possible factors are accounted for. >> We are blind people functioning in a sighted world. This means it's a >> good idea for developing coping mechanisms. If a recipe is completely >> free of any >> >> sighted elements that's great, and I support the "Tried and True" >> label in the message subject for those recipes. But we don't live in a >> world where others are going to do things just so we can participate >> equally, so we have >> >> to work out or ask to find out what these visual cues mean in terms of >> time, >> >> texture, and scent. I make sure to do this whenever I'm posting a >> recipe from one of the cooking sessions I attend once a month. But I >> also ask the chef what "when the juices run clear" means and other >> useful things like the >> >> palm test for grilled steaks, as just one example. Learning these >> skills will open up Avast array of recipes for you to use and make you >> far less dependent on assistance from others. >> One more thing -- Dale Campbell owns this list. Steve Stewart moderates >> it. >> >> And they've been crystal clear in their list rules -- if you've got a >> problem, take it to them. Don't. Post. It. On. The. List. "Maling list >> cops" >> >> tend to solve nothing and create more discord themselves. Let the >> folks who >> >> run the list handle things, like they've asked us to. >> >> _______________________________________________ >> 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
