Leigh, We can probably help you learn more about cooking if we knew what you had to cook with and if you have storage space in a refrigerator or a kitchen to work with. It would also be helpful to know if you are new to blindness, and your age range, and what sorts of things you want to cook for yourself. Most of us here either like to collect recipes or do cooking in our own homes. We collect recipes that interest us whether we can cook them now or at a later date. If you are a beginner cook with truly no experience, you need a teacher to come teach you basic safety techniques and get you started.
Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of Leigh via Cookinginthedark Sent: Saturday, May 30, 2020 12:36 PM To: [email protected] Cc: Leigh <[email protected]> Subject: Re: [CnD] microwave eggs Hi there Pamela. I am interested in cooking. however, I am in a place where they cook meals. Can someoneemail me off list, I would like to talk about the methods of cooking for a blind person. send me email [email protected] kindest regards, Leigh On 5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark wrote: > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit > each new oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which > are ok, but … > > These silicone mugs have just become my new best friends. I dug them > out of the cupboard to make perpetual muffins for breakfast. As my one > muffin was cooking, lightning struck in the form of an idea. Why not > poach an egg in this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and > scrambled, but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to > stop cooking. > > I removed the muffin cup from the microwave, replaced it with the egg > cup, covered it with a folded paper towel, set it to defrost and > pressed 1, this is the shortest defrost setting on the Panasonic, then > pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what > was left of its water, into a bowl with a small pat of butter on the > bottom, added an appropriate amount of salt and pepper, and enjoyed > the egg with my muffin, which being sort of large, I cooked for 2 > presses of the 30 second cook time setting. I just pressed that button > twice then pressed the start button. By the time the egg was cooked > the muffin was cool enough to cut and add butter to, although I didn’t add > the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I > adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma > Pressman. > The cooking times need adapting because they are for 800 watt > microwave ovens. But in this recipe I adapt almost everything, > depending on what I have in the house. The good part is that the > recipe is very forgiving, and lasts as long as you need it to in the > refrigerator so you can cook a few each day instead of all at once, and they > work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the > shelf, such as bran-flakes or All-bran. The downside is that if you > overindulge they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kellogg’s all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as > shredded wheat, if you don’t need more action, or cinnamon life if you > do. Raisin bran is a good choice if you want to stick with a bran > choice. Honestly, almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes > depending on what needs to be used. Choices I have used equally well, > powdered buttermilk with the appropriate amount of water, regular > milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or > fruit flavored, and powdered milk. I would not hesitate to substitute > lemonade or orange juice either. In any case, if I want a bit more > flavor or pungency, I add lemon or lime juice to the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just > melt a stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup > of chopped nuts, usually walnuts but sometimes pecans, and sometimes > mixed nuts. I often extend this to a cup and a half and add sunflower > seeds and chopped peanuts to the mix, or whatever I feel like. I have > added chocolate chips and skipped the nuts and seeds altogether. I > almost always add the fruit in addition to the nuts. This time it was > two snack packs of craisins and 2 little boxes of raisins. > > 1 cup sugar > > ½ cup brown sugar > > 1 tablespoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 2 and ½ cups flour, I usually use whole wheat. > > > > Instructions: > > In large bowl, combine cereals with boiling water and let stand 5 minutes. > Since I also sometimes add as much as 2 extra cups of cereal, I > generally add extra water to compensate. You want the cereal to > resemble pudding by the time you mix it all up and stir it around. The > longer it sits the more of the water absorbs into it. I don’t hesitate > to dump in 2 cups of boiling water. > > Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir > this in while the water is still hot and stir it well so it combines > with all the cereal evenly. > > Combine all other ingredients into another bowl, mix well and spoon > into bran batter a little at a time until it is all combined and > mixed. Pour into storage container and refrigerate until needed. > > To cook, put enough into cupcake papers to fill half way. Place in > cupcake ring and microwave and cook about 3 minutes for 6 small > muffins. With the new ovens I would check after each minute until I > knew my oven, checking after every 30 seconds after the first 2 > minutes. I have not tried this but am guessing 2 minutes might be > enough cooking in my new microwave. I cook my mug cake version 1 > minute and sometimes add 30 more seconds if necessary. I have not > tried the small muffins. Let stand 3 minutes or more before unwrapping > and eating. Enjoy, but most of all, play with this one and have fun with it. > This recipe is seriously fun to play with. > > > > Pamela Fairchild > > <[email protected]> > > > > _______________________________________________ > 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
