Smart lady! Sounds like the kind of food I'd like, too! It'll take me a while to get there but I'm on my way! <g<
Deb B. -----Original Message----- From: Dani Pagador via Cookinginthedark [mailto:[email protected]] Sent: Saturday, July 08, 2017 4:13 PM To: [email protected] Cc: Dani Pagador Subject: Re: [CnD] How Do You Know When Something is Simmering? The beans will go in to crock pot chili. I've got leftover bell pepper, onion, diced tomato, and ground beef I need to use. I want to bulk up the chili with more fiber, so thought a blend of beans would be a good thing. There are also hot dogs and potatoes, so I may be able to cook all that we'll eat over the weekend over the course of today. It'll be at least 90 here over the next three days--I shouldn't complain, because it's hotter in Nevada and Arizona than in HI. But I don't like humid and sticky; it makes my mind sluggish and sticky. Ick. So the more I can get done in the kitchen, the less I'll have to stand by the heat sources. More Later, Dani, off to cook the chili On 7/8/17, Teresa Mullen via Cookinginthedark <[email protected]> wrote: > > > Teresa Sanchez sent from my iPhone > >> On Jul 8, 2017, at 8:07 AM, Deborah Barnes via hello I agree with all >> of these suggestions, when I have done beans before I put the man, I >> let the water boil rapidly then once the beans are in I M boil for a >> little bit maybe at least five minutes then I lower the stove to >> medium and cover, like I want to the magic message says once you >> don't hear the rapid boil, and it is sort of quiet boiling then your >> beans are simmering, no you do not have to babysit them.just stir >> them every half an hour like another message said, which I do as well >> I don't put oil in mine are used a couple of strips of bacon or ham >> hocks to give them flavour in your case you said you're making chilli >> well you can remove the bacon or ham hock which room and use that if >> you are using bacon or the other.happy cooking Cookinginthedark >> <[email protected]> wrote: >> >> Hi Dani, >> >> Well, when the water is barely simmering, I can usually hear just a >> little sound; it doesn't sound like a true boil, but it's not like >> there's no activity. But it's hard for me to hear unless it's really >> quiet. Plus there's some steam coming up that you can feel if your >> hand is above the pot a little, but it's not bunches of steam like >> when there's a real high boil. >> >> Not sure this helps any, but that's my take on it. As I rarely cook >> these days, I had to reach way back in my memory to remember my nonvisual >> cues. >> <g< >> >> Deb B. >> >> -----Original Message----- >> From: Eileen Scrivani via Cookinginthedark >> [mailto:[email protected]] >> Sent: Saturday, July 08, 2017 10:28 AM >> To: [email protected] >> Cc: Eileen Scrivani >> Subject: Re: [CnD] How Do You Know When Something is Simmering? >> >> Hi Dani, >> >> Once the water comes to a boil, reduce the flame to a very low one, >> and let your pot continue cooking for the designated length of time >> or tenderness. I think it will help if you keep your cooking pot >> covered with a good lid. The lid will help lock in the moisture and >> the flavors of your food. This is not to say, that you don’t have to >> continue monitoring it, stirring, and perhaps adding extra liquid if >> necessary. . A lid can also help with cutting down on the length of >> cooking time required. Although beans take a long time. >> >> As for putting all three types of beans in one pot, I think that’s >> fine unless the recipe has specifically directed you to do it >> differently for some reason. >> >> Good luck. >> >> Eileen >> >> From: Dani Pagador via Cookinginthedark >> Sent: Saturday, July 8, 2017 3:32 AM >> To: cookinginthedark >> Cc: Dani Pagador >> Subject: [CnD] How Do You Know When Something is Simmering? >> >> Hi, Everyone. >> I'm trying to cook beans that I soaked earlier today--I started at >> 10:00A and let them soak till 7:00 or so. >> >> The Joy of Cooking website says to bring the water to a boil, then >> cook the beans at a low simmer till they're tender. >> >> Sightlings see little bubbles on the surface of the water/sauce >> they're simmering. Whatscookingamerica says the simmer temperature is >> between 190 and 200 degrees F. >> >> I'm going to take Dale up on his statement that no question is a >> stupid question. >> >> So novice stovetop cook asks: How does the nonvisual cook monitor >> whether something is simmering? Do I need to babysit the beans and >> monitor the water temperature? >> >> And if I'm putting three kinds of dry beans in what I hope will be >> chili, do I need to cook each batch separately, or can I dump the >> white, black, and pinto beans all in to one pot and cook them >> together before adding them to the chili mix? >> >> Thanks, >> Dani >> _______________________________________________ >> 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
