Re: [CnD] Baking Pie Disaster
My husband, Dale, who is partially sighted dropped a foil pan with baked beans in it, when he took it out of the oven. He didn't pick up the cookie sheet that I had under the foil pan. It took is a while to clean up that mess. We laugh now. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 14, 2020 12:23 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Baking Pie Disaster I tried to make a cherry pie once about 30 years ago. I made two mistakes, and the combination of these two mistakes made a very big mess in the oven which I had to clean up once it cooled. I don't think these were just blind cook mistakes. I would imagine that plenty of new or distracted sighted cooks have done these things as well. It's funny now, but I was really mad at the time. I really wanted that pie and did not want to spend hours scrubbing in the kitchen. First of all, I did not prick the bottom of the pie crust before putting in the filling. This can cause the bottom crust to rise up during baking. You have to poke it a couple of times with something small and sharp, maybe the tines of a fork. Not many little holes at all, and if you are using a frozen pie shell in its own pan, you need to make sure that you don't poke through the pan. So my pie tented up a little during baking. Fortunately, it wasn't enough to spill over. But the second mistake was the one that made the mess. I put the pie in one of those store-bought pie shells with the flimsy little disposable aluminum pans, but I did not account for this when I took it out of the oven. So when I took the pie out, I just picked it up with a hand on each side. Big mistake. Really big mistake. Because it was not supported in the middle, the pie folded up like a taco! Filling got everywhere! Inside the oven, outside the oven, on my oven mitts, and on me! I was lucky that I did not get burned. So that is how I learned that I would either have to make very sure that I supported the pie in the middle when picking it up, not just on the sides, or else I would have to put it on a cookie sheet and lift the whole thing out of the oven together. I've been making my life easier and using a cookie sheet. I guess I could say that it was a learning experience. Burnt pie taco, anyone? -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, August 13, 2020 11:50 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Maple Pie I tried to make a maple pumpkin pie once and it overflowed the oven. So now I try to remember to put a cookie sheet underneath my pies with pudding or custard-like fillings. Hope this saves someone else from a kitchen disaster. (smile) Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy via Cookinginthedark Sent: Tuesday, August 11, 2020 12:45 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Maple Pie Just came across this recipe in my papers. Maple Syrup Pecan Pie 1/4 cup butter 1/2 cup sugar 1/2 tsp. salt 1 cup maple syrup 3 eggs 1 cup pecan halves 1 unbaked 9 inch pastry shell Melt butter. Add sugar, salt, maple syrup & eggs. Beat with rotary beater till well blended. Add pecans, breaking larger halves in two. Pour filling into unbaked pastry shell. Bake 375 degrees for 35 minutes, or till pie is set when pie gently shaken. Cool before serving. Wendy ___ 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
Re: [CnD] talking toaster oven
Hi: How do I obtain audible or Braille instructions on using the oven? Thanks. Louise -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, August 14, 2020 6:11 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] talking toaster oven I was afraid I wouldn't like the talking toaster oven, but I really do like it. It is easy to get things in and out without burning yourself, you can set it to bake, broil, toast, keep warm, and you set the time and temperature at which things happen. It is easy to use and I can do other things in the kitchen while it is cooking. You don't want to leave the room, and get distracted with other activities, but when the food time is finished that you set, it turns itself off and announces that it is turning off. You can control the volume of the voice, turn the convection fan on and off, and can check the amount of cooking time you have left before it shuts off. I find these things more difficult to do with most other toaster ovens. It is easy for a beginner to learn to use. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Louise Peyton via Cookinginthedark Sent: Friday, August 14, 2020 2:33 PM To: Cookinginthedark@acbradio.org Cc: Louise Peyton Subject: [CnD] talking toaster oven Hello, list: I'm thinking about purchasing the talking toaster oven from Blind Mice. For those of you who use it, how do you like it? Is it easy to use for a beginner? Thanks in advance. Louise ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://nam10.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.org%2Fmailman%2Flistinfo%2Fcookinginthedarkdata=02%7C01%7C%7Ce8526aedc896459e932608d8409efbd9%7C84df9e7fe9f640afb435%7C1%7C0%7C637330398872485692sdata=r3YOpPqzZNQLoyLbkAz%2BQGIHaoI6YYgdBxuC8Jp9ZAA%3Dreserved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://nam10.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.org%2Fmailman%2Flistinfo%2Fcookinginthedarkdata=02%7C01%7C%7Ce8526aedc896459e932608d8409efbd9%7C84df9e7fe9f640afb435%7C1%7C0%7C637330398872495689sdata=M5LMQsBVppGHnqchjCopfc8Lx7lc2Bhjmj4XLZOeRLY%3Dreserved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] talking toaster oven
Its a walk in the park to use for beginners. I use my oven on a daily bases and some times depending on what I'm having for breakfast, I use it more than once on that day. Hope this answers your question. Ron Ham Radio Station KR3DOG -Original Message- From: Louise Peyton via Cookinginthedark Sent: Friday, August 14, 2020 14:33 To: Cookinginthedark@acbradio.org Cc: Louise Peyton Subject: [CnD] talking toaster oven Hello, list: I'm thinking about purchasing the talking toaster oven from Blind Mice. For those of you who use it, how do you like it? Is it easy to use for a beginner? Thanks in advance. Louise ___ 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
Re: [CnD] talking toaster oven
I was afraid I wouldn't like the talking toaster oven, but I really do like it. It is easy to get things in and out without burning yourself, you can set it to bake, broil, toast, keep warm, and you set the time and temperature at which things happen. It is easy to use and I can do other things in the kitchen while it is cooking. You don't want to leave the room, and get distracted with other activities, but when the food time is finished that you set, it turns itself off and announces that it is turning off. You can control the volume of the voice, turn the convection fan on and off, and can check the amount of cooking time you have left before it shuts off. I find these things more difficult to do with most other toaster ovens. It is easy for a beginner to learn to use. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Louise Peyton via Cookinginthedark Sent: Friday, August 14, 2020 2:33 PM To: Cookinginthedark@acbradio.org Cc: Louise Peyton Subject: [CnD] talking toaster oven Hello, list: I'm thinking about purchasing the talking toaster oven from Blind Mice. For those of you who use it, how do you like it? Is it easy to use for a beginner? Thanks in advance. Louise ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Way Out of my Comfort Zone
I think the bigger fear with all this about boiling water inside the oven is not just burning your hands and arms. There could also be the danger of burning your face with the steam. It sounds like that didn't happen this time. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, August 13, 2020 9:31 PM To: Pamela Fairchild via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Way Out of my Comfort Zone I use silicone mits when I take things out of the oven. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via Cookinginthedark wrote: > > I waited about 30 to 45 seconds before I reached in after the oven was > off and I had opened its door. I did not get steamed or burned. My > report is in another message that is either here somewhere or on its way. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Thursday, August 13, 2020 8:14 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Way Out of my Comfort Zone > > Pamela: > > I have ben afraid of doing things like French bread, where you have to > put the pan of water into the oven. Some of the recipes tell you to > do it "quickly" and that is what I don't like. Almost as bad as the > ones that say "stand back" before telling you to do something. Please > let us know how this turned out and hope that you didn't get singed. > > ___ > 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
Re: [CnD] Way Out of my Comfort Zone
This could be done differently with a bluetooth cooking thermometer paired to a smart device. Put the water in the pan cold. Put the thermometer in the oven and close then turn the oven on. If you can get oven set to at least 212F or 100C let it heat water until your smart device tells you you're on target temperature. Then put your loaf in and close the oven again and increase the temperature for the loaf if necessary. On Fri, 14 Aug 2020, meward1954--- via Cookinginthedark wrote: > Date: Fri, 14 Aug 2020 12:05:34 > From: meward1954--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Way Out of my Comfort Zone > > In some recipes, like French bread, the water is supposed to already be > boiling when you put it in the oven. You are supposed to first put an empty > pan on the bottom shelf or bottom of the oven. Then you put the bread into > the oven above the pan. Then you quickly pour the already boiling water into > the pan underneath. Now there may be some intrepid blind person around who > would feel safe doing this, but that person is not me. I am not really sure > how safe I would feel doing this if I were sighted. But as a blind person, I > have the added complication of making absolutely sure that all the water is > going to land in the bottom pan. But since the water is already boiling when > you pour it, it is guaranteed to steam up. If you just put in a pan of hot > but not boiling water, this probably won't happen. It won't give the bread > that really nice, hard finish either, of course. But it will be good enough > for the average home cook. > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Carol Ashland via Cookinginthedark > Sent: Thursday, August 13, 2020 9:31 PM > To: Pamela Fairchild via Cookinginthedark > Cc: Carol Ashland > Subject: Re: [CnD] Way Out of my Comfort Zone > > I use silicone mits when I take things out of the oven. > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via > Cookinginthedark wrote: > > > > I waited about 30 to 45 seconds before I reached in after the oven was > > off and I had opened its door. I did not get steamed or burned. My > > report is in another message that is either here somewhere or on its way. > > > > Pamela Fairchild > > > > > > -Original Message- > > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > > Sent: Thursday, August 13, 2020 8:14 PM > > To: cookinginthedark@acbradio.org > > Cc: meward1...@gmail.com > > Subject: Re: [CnD] Way Out of my Comfort Zone > > > > Pamela: > > > > I have ben afraid of doing things like French bread, where you have to > > put the pan of water into the oven. Some of the recipes tell you to > > do it "quickly" and that is what I don't like. Almost as bad as the > > ones that say "stand back" before telling you to do something. Please > > let us know how this turned out and hope that you didn't get singed. > > > > ___ > > 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
[CnD] talking toaster oven
Hello, list: I'm thinking about purchasing the talking toaster oven from Blind Mice. For those of you who use it, how do you like it? Is it easy to use for a beginner? Thanks in advance. Louise ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
It stands for thanks in advance, just as ISO stands for in search of. Karen At 10:26 PM 8/13/2020, you wrote: What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ 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
Re: [CnD] Baking Pie Disaster
I usually don't bake pies and deserts, but did not know that about pricking the bottom of the pie crust. Will have to remember that one. as for the cookie sheet, I usually use one also. Have had a huge lasagna almost fold in half as well. Have a great day and weekend. rich -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 14, 2020 12:23 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Baking Pie Disaster I tried to make a cherry pie once about 30 years ago. I made two mistakes, and the combination of these two mistakes made a very big mess in the oven which I had to clean up once it cooled. I don't think these were just blind cook mistakes. I would imagine that plenty of new or distracted sighted cooks have done these things as well. It's funny now, but I was really mad at the time. I really wanted that pie and did not want to spend hours scrubbing in the kitchen. First of all, I did not prick the bottom of the pie crust before putting in the filling. This can cause the bottom crust to rise up during baking. You have to poke it a couple of times with something small and sharp, maybe the tines of a fork. Not many little holes at all, and if you are using a frozen pie shell in its own pan, you need to make sure that you don't poke through the pan. So my pie tented up a little during baking. Fortunately, it wasn't enough to spill over. But the second mistake was the one that made the mess. I put the pie in one of those store-bought pie shells with the flimsy little disposable aluminum pans, but I did not account for this when I took it out of the oven. So when I took the pie out, I just picked it up with a hand on each side. Big mistake. Really big mistake. Because it was not supported in the middle, the pie folded up like a taco! Filling got everywhere! Inside the oven, outside the oven, on my oven mitts, and on me! I was lucky that I did not get burned. So that is how I learned that I would either have to make very sure that I supported the pie in the middle when picking it up, not just on the sides, or else I would have to put it on a cookie sheet and lift the whole thing out of the oven together. I've been making my life easier and using a cookie sheet. I guess I could say that it was a learning experience. Burnt pie taco, anyone? -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, August 13, 2020 11:50 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Maple Pie I tried to make a maple pumpkin pie once and it overflowed the oven. So now I try to remember to put a cookie sheet underneath my pies with pudding or custard-like fillings. Hope this saves someone else from a kitchen disaster. (smile) Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy via Cookinginthedark Sent: Tuesday, August 11, 2020 12:45 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Maple Pie Just came across this recipe in my papers. Maple Syrup Pecan Pie 1/4 cup butter 1/2 cup sugar 1/2 tsp. salt 1 cup maple syrup 3 eggs 1 cup pecan halves 1 unbaked 9 inch pastry shell Melt butter. Add sugar, salt, maple syrup & eggs. Beat with rotary beater till well blended. Add pecans, breaking larger halves in two. Pour filling into unbaked pastry shell. Bake 375 degrees for 35 minutes, or till pie is set when pie gently shaken. Cool before serving. Wendy ___ 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
[CnD] Baking Pie Disaster
I tried to make a cherry pie once about 30 years ago. I made two mistakes, and the combination of these two mistakes made a very big mess in the oven which I had to clean up once it cooled. I don't think these were just blind cook mistakes. I would imagine that plenty of new or distracted sighted cooks have done these things as well. It's funny now, but I was really mad at the time. I really wanted that pie and did not want to spend hours scrubbing in the kitchen. First of all, I did not prick the bottom of the pie crust before putting in the filling. This can cause the bottom crust to rise up during baking. You have to poke it a couple of times with something small and sharp, maybe the tines of a fork. Not many little holes at all, and if you are using a frozen pie shell in its own pan, you need to make sure that you don't poke through the pan. So my pie tented up a little during baking. Fortunately, it wasn't enough to spill over. But the second mistake was the one that made the mess. I put the pie in one of those store-bought pie shells with the flimsy little disposable aluminum pans, but I did not account for this when I took it out of the oven. So when I took the pie out, I just picked it up with a hand on each side. Big mistake. Really big mistake. Because it was not supported in the middle, the pie folded up like a taco! Filling got everywhere! Inside the oven, outside the oven, on my oven mitts, and on me! I was lucky that I did not get burned. So that is how I learned that I would either have to make very sure that I supported the pie in the middle when picking it up, not just on the sides, or else I would have to put it on a cookie sheet and lift the whole thing out of the oven together. I've been making my life easier and using a cookie sheet. I guess I could say that it was a learning experience. Burnt pie taco, anyone? -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, August 13, 2020 11:50 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Maple Pie I tried to make a maple pumpkin pie once and it overflowed the oven. So now I try to remember to put a cookie sheet underneath my pies with pudding or custard-like fillings. Hope this saves someone else from a kitchen disaster. (smile) Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy via Cookinginthedark Sent: Tuesday, August 11, 2020 12:45 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] Maple Pie Just came across this recipe in my papers. Maple Syrup Pecan Pie 1/4 cup butter 1/2 cup sugar 1/2 tsp. salt 1 cup maple syrup 3 eggs 1 cup pecan halves 1 unbaked 9 inch pastry shell Melt butter. Add sugar, salt, maple syrup & eggs. Beat with rotary beater till well blended. Add pecans, breaking larger halves in two. Pour filling into unbaked pastry shell. Bake 375 degrees for 35 minutes, or till pie is set when pie gently shaken. Cool before serving. Wendy ___ 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
Re: [CnD] Way Out of my Comfort Zone
In some recipes, like French bread, the water is supposed to already be boiling when you put it in the oven. You are supposed to first put an empty pan on the bottom shelf or bottom of the oven. Then you put the bread into the oven above the pan. Then you quickly pour the already boiling water into the pan underneath. Now there may be some intrepid blind person around who would feel safe doing this, but that person is not me. I am not really sure how safe I would feel doing this if I were sighted. But as a blind person, I have the added complication of making absolutely sure that all the water is going to land in the bottom pan. But since the water is already boiling when you pour it, it is guaranteed to steam up. If you just put in a pan of hot but not boiling water, this probably won't happen. It won't give the bread that really nice, hard finish either, of course. But it will be good enough for the average home cook. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, August 13, 2020 9:31 PM To: Pamela Fairchild via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Way Out of my Comfort Zone I use silicone mits when I take things out of the oven. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 13, 2020 5:42 PM, Pamela Fairchild via Cookinginthedark wrote: > > I waited about 30 to 45 seconds before I reached in after the oven was > off and I had opened its door. I did not get steamed or burned. My > report is in another message that is either here somewhere or on its way. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Thursday, August 13, 2020 8:14 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Way Out of my Comfort Zone > > Pamela: > > I have ben afraid of doing things like French bread, where you have to > put the pan of water into the oven. Some of the recipes tell you to > do it "quickly" and that is what I don't like. Almost as bad as the > ones that say "stand back" before telling you to do something. Please > let us know how this turned out and hope that you didn't get singed. > > ___ > 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
Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell)
You are correct. It is good. I have made it quite often. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, August 13, 2020 8:04 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell) Sounds like you put the rice in the greased pan and spread it out. The liquids go on top of that and the steak goes on top of everything. That way, the rice cooks relatively quickly, and you don't need extra liquid. The meat will also flavor the rice. Sounds real good. -Original Message- From: Cookinginthedark On Behalf Of Andrew J. LaPointe via Cookinginthedark Sent: Thursday, August 13, 2020 4:31 PM To: cookinginthedark@acbradio.org Cc: Andrew J. LaPointe Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell) Just to make sure I got this correct Do you place the Rice and water with beef broth under or above the steak... Can I use solion? Andy and Shubert -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, August 13, 2020 3:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell) Thanks, I will try this. Sounds like a good way to cook round steak, which is not as tender as some other types of steak. . -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Thursday, August 13, 2020 5:31 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] STEAK IN THE OVEN, From (Dale Campbell) I have tried this recipe and I do like it. STEAK IN THE OVEN, From (Dale Campbell) I always broil mine instead of baking. I have done this though... In a 9 by 13 cake pan, I spray it with veggie oil. Then I add 2 cups of rice and spread it out where is pretty level. Now I add a can of beef broth and one can (beef broth can) of water. Next I lay in my steaks, round steaks are great for this since this cooking method will make them tender, with seasoning to taste on the steaks. I usually sprinkle some Worcester sauce over the steaks and then some salt Pepper, garlic powder, whatever floats your boat. Next i Dump a pint of fresh sliced white mushrooms over the steaks. Cover with foil and put in the oven at about 300 for about 75 minutes. After it is done, I let it stand out of the oven for about 15 minutes and then remove the foil. Watch out of the hot steam! I slice up the steaks into about 1 1/2 to 2 inch strips and serve them, the strips, over the rice with the mushrooms tossed on top! You can also use 2 cans of cream of mushroom soup instead of the beef broth and 2 cans of water... You can dump a can of mushroom soup over the steaks instead of the sliced fresh mushrooms... or you can leave the mushrooms off... Experiment and see what works best... If the steak is a little tough, reduce your temp and bake a bit longer. Enjoy. ___ 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
[CnD] Baked Meatball Recipe, From Arlette
Baked Meatball Recipe, From Arlette Best Ever Italian Herb Baked Meatballs are the perfect recipe to learn how to make meatballs the right way. They are truly the most amazing meatballs we have ever had. Our baked meatballs are beautifully browned on the outside and tender and juicy on the inside. Prep time: 10 Minutes, Cook time: 20 Minutes, Total time: 30 Minutes. Yield: 18 (1 1/2 Tablespoon Meatballs) Author: Donna Elick Ingredients 1 pound lean ground beef (I used 88%) 1/2 cup Italian breadcrumbs 1/4 cup fresh grated Parmesan cheese 2 garlic cloves, minced 1/2 small yellow onion, grated (or minced) 2 tablespoons marinara 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped 1/2 teaspoon kosher salt 1/4 teaspoon fresh cracked black pepper 1 large egg, lightly beaten Instructions 1. Preheat oven to 375°F. Prepare a baking sheet by lining with parchment paper. 2. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. 3. Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet. 4. Bake for 20-22 minutes, until the meatballs are browned and cooked through. 5. Remove and transfer to sauce or serve immediately. DONNA'S NOTES 1. If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less. 2. You can substitute dried herbs and spices for a quicker recipe. 3. 1 tablespoon dried Italian seasoning for the fresh herbs 4. 1 teaspoon garlic powder for the fresh garlic 5. 1 teaspoon onion powder for the fresh onion. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test.
You're good! Got it! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Thursday, August 13, 2020 7:06 PM To: Cc: Blaine Deutscher Subject: [CnD] Test. Just seeing if messages are coming through. Blaine deutscher 306-551-7379 blaine.deutsc...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Types Of Mustard
TIA means thanks in advance. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dena Polston via Cookinginthedark Sent: Friday, August 14, 2020 1:25 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Question About Types Of Mustard What does TIA stand for? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 7:59 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Question About Types Of Mustard Hi, all. I'm making a dill vinaigrette that calls for dry mustard. I've heard of ground mustard, and I have Dijon mustard. The one dry mustard I've found at my local grocery store is in a 4 oz. jar. I thought ground mustard was the same thing as dry, but apparently not. Is there a huge difference? could I just use ground mustard instead? It's cheaper by several dollars. TIA for the help. Lisa ___ 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
Re: [CnD] small pizzas
Dear Listers, I must have accidentally deleted the small pizzas recipe ... or maybe I dreamed it was on the list. Anyway, please send the recipe again. Please? Dena and pet dog Lily -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Evelyn via Cookinginthedark Sent: Monday, August 03, 2020 7:51 PM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] Preferred cooking methods Oh, I’ll just bet that all those good aromas wafting through your open door made everyone’s mouth water. I love it! Sent from Mail for Windows 10 From: Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 3:36 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods You basically just treat the rice cooker like an electric skillet at a low temperature. The simple ones with just one button only get hot and then shut off or go to warm when the rice is done. They know it is done when the temperature climbs -- water can't go over 212F or 100C so the cooker knows if all the water boils away and either shuts off or goes to warm when that occurs. You can still burn food if you aren't careful but you'd smell it long before you'd have an actual fire. The ones with more buttons are more fancy but I like the single button -- it's a mechanical lever, actually. When I plug it in it goes to warm, probably around 120DG F and then if I push down thereby setting it to cook, it raises its temperature so the water can boil. The one I have at work cost a whole $12. People saw me cooking at work all the time because I hated to waste my lunch eating. I work for a college so I swam, ran on the track or worked out in the gym at lunch. I was often sitting at my desk chopping vegies and reading email. I also loved those flexible cutting boards for that. And I worked with my door open so it was a regular sight. I think they never thought much about it except to ask for a recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 3, 2020 3:24 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Preferred cooking methods Oh wow! I wish I would have known this when I worked; not that long ago. I would have loved to let my co-workers smell all that good smell, and then tell them that they couldn't have any of my lunch. (smile) I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers would have loved to see the blind lady cook. (lol) On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote: > About rice cookers, I have one at home and one at work. I read I Love My Rice > Cooker on bookshare and started trying all these new ideas. Did you know you > can fry onions in one? It's just like an electric skillet. At work, I put > some butter in it, a red bell pepper or onion chopped, fry it, add liquid and > close the lid and let the whole thing cook a while. If I've measured the > right amount of liquid and rice I let it shut itself off when the rice > absorbs all the liquid, but if I'm making soup or stew I just turn it off > after ten minutes or so. I don't cook meat in it but a lot of vegie type > stews and of course rice. > > I also have a crockpot at work. I would soak beans in it overnight and then > turn it on when I got to the office in the morning. I also often combined a > can of soup with a few fresh vegetables in the crockpot, or I'd core and > slice apples and stuff them in there with a pinch of cinnamon for a few hours. > > My co-workers always thought it was crazy , me cooking right there in my > office but I liked having a hot healthy lunch and it was fun to experiment. I > would spend my lunch hour exercising, then return to the office and prepare > my meal while I continued to work. > > Stuck now at home due to Covid with a husband who doesn't like vegetables I > make a lot of hamburger helper on the stove but I miss my office and my > appliances and endless vegetarian experiments. > > --Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cooki > nginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d > 6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
