I liked the book. If you use a Victor Stream you can bookmark the recipes you like best and find them easier next time. Just be sure to read the whole recipe and any cooking tips given because some are useful. That said, I would love an electronic copy from a word file or braille file so I could get the words under my fingers.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 11:09 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar <kolesar16...@roadrunner.com> Subject: Re: [CnD] New to the list and cooking tips Hi Pam, from Ron Kolesar. Appreciate your temperature and timing for your pork chops. With those parameters, I might give this a try as well. I also down loaded the cook book from BARD tonight. So, we'll see. Smiles. Ron KR3DOG -----Original Message----- From: Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 22:28 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips I did cook the pork chop tonight, am a well-seasoned cook though not a beginner. It turned out just fine. I don't know if I would use the mayonnaise again or not as the agent to stick the bread crumbs onto the meat. I could still taste the mayonnaise after cooking. Not everybody would though. I would certainly use it in a pinch or if in a great hurry. It turned out better than I thought it might, the topping stuck to the meat and crispened on both sides, even though I didn't turn the meat. The chop did not stick to the pan, which I did butter ahead of time, the pan was easy enough to wash, and the meat was cooked through. I cooked it for 30 minutes at 350 degrees using the convection setting on the talking toaster oven. The chop was a thick center cut boneless chop, at least 3/4 inch thick. It was cooked in the center. When you use the talking thermometer, put it in the meat at an angle to get the most accurate reading. You don't want the tip to exit to the bottom of the pan, nor to rest on top of the meat, or to touch bones. If you don't get enough of the tip into the meat, your temperature will register too low. And as for the pan, I save pie tins when they come without air holes in the bottoms, and if I run low I purchase a stack of them from the grocery store. I butter or oil the bottom of the pie tin and just go for it. It saves the trouble of lining with foil, and the foil doesn't stick to the food that way either. If my food sticks to the pie tin I don't feel too bad about throwing it away. When I cook pizza, I put parchment paper on the pizza pan before I put my crust on the pan. If the crust is made from scratch I either oil the pan very well, or oil the parchment paper before putting the homemade dough on it. It saves a lot of cleanup. If it is a pan pizza where you want the oil to work itself into the crust then you just generously oil the pan as I said and leave out the parchment paper.. Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, February 17, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Pauline Smith <zim1...@gmail.com> Subject: Re: [CnD] New to the list and cooking tips I’m glad the tips we are peopleosting will be helpful to you. The pork chops and plan to cook tonight sound tasty. Good luck and let us know how they turn out. Pauline On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Oh my gosh I love this this is exactly what I was looking for not all > of that extra stuff that other people were putting on the list I never > thought about using the spoon so I’ll have to try that and that’s good > to know that most of the time you don’t have to flip things because > then I think that’ll make my life so much easier as long as it cooks > well enough to where I won’t get sick or anything Also I like the > cooking chart that someone else put into another email because that’ll > help me to determine how long I need to cook things for and for how > much actually maybe not necessarily how long does he didn’t say that > but how much like for example tonight I’m going to be cooking Italian > dressing marinated pork chops for me and my mom So I’ll have to try > out what Was said about not flipping it maybe necessarily and cooking > it at 350 to 375° > > Sent from my iPhone > > > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > > > > And, I always take the pan out of the oven and put it on the > > stovetop or counter when turning things. > > > > -----Original Message----- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline > > Smith via Cookinginthedark > > Sent: Sunday, February 16, 2020 10:50 PM > > To: cookinginthedark@acbradio.org > > Cc: Pauline Smith > > Subject: Re: [CnD] New to the list and cooking tips > > > > Good Evening, > > > > Welcome to the list, Brennen. You ask some good questions. I don’t > > flip > many > > things that I cook in the oven. When I do flip something, I use a > > wide single spatula or a set of kitchen. I find the double spatulas > > that are usually recommended by rehabilitation professionals > > difficult to use, particularly with small things such as hamburger > > or sausage patties. > > > > As for flipping French fries, I use a long handled spoon, such as > > those > used > > for serving or ladling things. I also use an 8 or 9 inch square pan > > to > cook > > them in, rather than a cookie sheet as most instructions for doing > > fries > in > > the oven suggest. Again, welcome to the list and congratulations on > having > > your own place. > > > > Pauline > > > >> On Sun, Feb 16, 2020, 12:04 PM Brennen Kinch via Cookinginthedark < > >> cookinginthedark@acbradio.org> wrote: > >> > >> Hi my name is Brennen Kinch and I am new to the list and I am > >> totally blind I have just moved into my own place in November and i > >> am wanting to start trying to do some cooking on my own I have a > >> Black & Decker talking toaster oven and an Amazon smart oven that I > >> just purchased recently to cook with but I was wondering if anybody > >> had any cooking tips for me as a pretty much a beginner at cooking > >> I know the basics on how to cook like use oven mitts and being able > >> to pull the tray out and things like that the things I’m struggling > >> with our how to flip food and how to know when to flip food and > >> went to not flip food Also I’m trying to figure out how you can > >> tell the internal temperature of foods without being able to see it > >> and things like that I know there’s a thermometer that you can get > >> and I have one but I’m just wondering like how accurate are those > >> if it says that it’s 140° or 145° in the middle and that’s how much > >> it supposed to be can I trust the cooking thermometer to know that > >> that it’s giving me the right temperature Also how do you guys flip > >> french fries because when I’ve had people read to me the cooking > >> instructions on a bag of fries that I have but I don’t understand > >> how you’re supposed to flip multiple things at once like fries and > >> things like that If anyone can give me some help with any of these > >> questions that would be fantastic thank you > >> > >> Sent from my iPhone > >> _______________________________________________ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
