Re: [CnD] New to the list and cooking tips
You can use many things for dipping meat or fish before breading - mayonnaise, sour cream, buttermilk, plain yogurt, beaten egg, melted butter, oil, milk or milk/egg combination - all up to your preference. And sometimes, you like one ingredient for one recipe and a different ingredient for another. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 1:21 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] New to the list and cooking tips I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM 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 -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 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
Re: [CnD] New to the list and cooking tips
That's one more thing I'll never try. Hot spices and I exist in different universes. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, February 18, 2020 8:02 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips I think if I try this recipe I'm going to use Chipotle mayonnaise! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM 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 -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 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 O
Re: [CnD] New to the list and cooking tips
My mother used to make fried pork chops And dipped them in egg and breadcrumbs. Yes, plain yogurt works well in recipes. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Tuesday, February 18, 2020 10:21 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] New to the list and cooking tips I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM 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 -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 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
Re: [CnD] New to the list and cooking tips
I have seen some recipies that call for plain yougert instead of the mayo. mike -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM 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 -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 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
Re: [CnD] New to the list and cooking tips
I think if I try this recipe I'm going to use Chipotle mayonnaise! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, February 17, 2020 10:28 PM 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 -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 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 ques
Re: [CnD] New to the list and cooking tips
I use the Victor Stream. I also use the NLS library player with the blank cartridges you can buy. I have one just for cookbooks which you can also bookmark. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Tuesday, February 18, 2020 6:25 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New to the list and cooking tips 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 -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 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 -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 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 v
Re: [CnD] New to the list and cooking tips
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 -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 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 -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 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, Fe
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 -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 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 squa
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 -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 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 &g
Re: [CnD] New to the list and cooking tips
First, welcome to the list. Re flipping things, I'm not the best with the spatula. I keep a plate to the right of the pan I'm using on the stovetop and use a fork to grab what I want to flip. I transfer it to the plate, flip it there, and then put it back in the frying pan. I can manage to flip with the spatula in the pan if it's one thing, but can't manage if there's more than one thing; the flipped thing gets on to the other stuff and I have trouble moving things back to their own place i.e., sausage patties, spam, etc. Re cooking bacon, I do it in a foil-lined pan in the oven for 12 minutes or so at 400. I add time on if necessary. No flipping, and I get crisp edges and soft middles. Seeing A I has a color identifying channel, and I use it to help me work out whether things like biscuits are the rright color. HTH, Dani On 2/17/20, Immigrant via Cookinginthedark wrote: > I use foil for most of my oven cooking. Lining the baking pan with foil > makes cleanup either totally nonexistent, or very easy. > > -Original Message- > From: Cookinginthedark On Behalf Of > Mike and Jean via Cookinginthedark > Sent: Monday, February 17, 2020 1:06 PM > To: cookinginthedark@acbradio.org > Cc: Mike and Jean > Subject: Re: [CnD] New to the list and cooking tips > > Thanks for these tips as well. i always use foil before i bake fries or > bread in the oven. It is so much easier to clean. mike > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Monday, February 17, 2020 9:48 AM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] New to the list and cooking tips > > Another thought about oven French fries: > You don't have to flip them over if you spray the single layer of Cut > potatoes with cooking spray before baking. You line the Bottom of the pan > with aluminum foil and spray that, too, so that the 2 layers of Cooking > spray makes it possible to oven-fry them without turning them over. > > You can also use frozen pre-cut French fries, and do the same thing. > > I didn't think of it yesterday. I've been cooking for myself for nearly > forty years. > > And, I highly recommend listening to the Cooking in the Dark podcasts. > You can find them two ways: Through the Blind Mice Megamall website or on > Libsyn. > Download any of those podcasts you want, and put them on a flash drive For > future reference. These are for anyone, no matter how much experience You > have. Dale always includes little tips in these shows, And I have picked up > some tricks from him. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Johna Gravitt via Cookinginthedark > Sent: Monday, February 17, 2020 5:22 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] New to the list and cooking tips > > Neat idea! I've been cooking for over 20 years and never thought of that > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Workplace Mentoring Resource Manager > Recruitment Outreach Specialist > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions Recruitment. > Workplace Mentoring. Technology Accessibility. > > > > > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Lynda via Cookinginthedark > Sent: Sunday, February 16, 2020 12:57 PM > To: cookinginthedark@acbradio.org > Cc: Lynda > Subject: Re: [CnD] New to the list and cooking tips > > A thought about fries, you could have two cookie sheets the same size. When > it is time to turn the fries, take them out of the oven place the second > sheet over the pan of fries use pot holdersand turn the pans over put the > new pan back in the oven and finish cooking. > > Just a thought. > > > Lynda and Missy > > On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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 s
Re: [CnD] New to the list and cooking tips
I use foil for most of my oven cooking. Lining the baking pan with foil makes cleanup either totally nonexistent, or very easy. -Original Message- From: Cookinginthedark On Behalf Of Mike and Jean via Cookinginthedark Sent: Monday, February 17, 2020 1:06 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] New to the list and cooking tips Thanks for these tips as well. i always use foil before i bake fries or bread in the oven. It is so much easier to clean. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 9:48 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] New to the list and cooking tips Another thought about oven French fries: You don't have to flip them over if you spray the single layer of Cut potatoes with cooking spray before baking. You line the Bottom of the pan with aluminum foil and spray that, too, so that the 2 layers of Cooking spray makes it possible to oven-fry them without turning them over. You can also use frozen pre-cut French fries, and do the same thing. I didn't think of it yesterday. I've been cooking for myself for nearly forty years. And, I highly recommend listening to the Cooking in the Dark podcasts. You can find them two ways: Through the Blind Mice Megamall website or on Libsyn. Download any of those podcasts you want, and put them on a flash drive For future reference. These are for anyone, no matter how much experience You have. Dale always includes little tips in these shows, And I have picked up some tricks from him. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 5:22 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips Neat idea! I've been cooking for over 20 years and never thought of that People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 12:57 PM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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 _
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
Re: [CnD] New to the list and cooking tips
Great thought. This would also work with two pizza pans. mike -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 8:22 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips Neat idea! I've been cooking for over 20 years and never thought of that People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 12:57 PM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
That’s a good thought also when I cooked frozen fries in my toaster oven last time I really just Kaina didn’t flip them at all honestly and they turned out OK least I didn’t get sick from them LOL so I probably won’t worry about it too much I was just wondering what peoples thoughts were Also I tried listening to one of these podcasts on porkchops with applesauce I think he wasn’t very detailed about what he was doing in terms of the oven side of things and what oven he was using it all of that stuff like I was hoping he would be so after listening to that first one I wasn’t very impressed Also most of the episode just consisted of him just talking and talking and talking and talking to Sharyl without actually doing anything with the cooking Sent from my iPhone > On Feb 17, 2020, at 10:23 AM, Marie Rudys via Cookinginthedark > wrote: > > Another thought about oven French fries: > You don't have to flip them over if you spray the single layer of > Cut potatoes with cooking spray before baking. You line the > Bottom of the pan with aluminum foil and spray that, too, so that the 2 > layers of > Cooking spray makes it possible to oven-fry them without turning them over. > > You can also use frozen pre-cut French fries, and do the same thing. > > I didn't think of it yesterday. I've been cooking for myself for nearly > forty years. > > And, I highly recommend listening to the Cooking in the Dark podcasts. > You can find them two ways: Through the Blind Mice > Megamall website or on Libsyn. > Download any of those podcasts you want, and put them on a flash drive > For future reference. These are for anyone, no matter how much experience > You have. Dale always includes little tips in these shows, > And I have picked up some tricks from him. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Johna Gravitt via Cookinginthedark > Sent: Monday, February 17, 2020 5:22 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] New to the list and cooking tips > > Neat idea! I've been cooking for over 20 years and never thought of that > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Workplace Mentoring Resource Manager > Recruitment Outreach Specialist > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions > Recruitment. Workplace Mentoring. Technology Accessibility. > > > > > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Lynda via Cookinginthedark > Sent: Sunday, February 16, 2020 12:57 PM > To: cookinginthedark@acbradio.org > Cc: Lynda > Subject: Re: [CnD] New to the list and cooking tips > > A thought about fries, you could have two cookie sheets the same size. When > it is time to turn the fries, take them out of the oven place the second > sheet over the pan of fries use pot holdersand turn the pans over put the new > pan back in the oven and finish cooking. > > Just a thought. > > > Lynda and Missy > >> On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
Thanks for these tips as well. i always use foil before i bake fries or bread in the oven. It is so much easier to clean. mike -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 9:48 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] New to the list and cooking tips Another thought about oven French fries: You don't have to flip them over if you spray the single layer of Cut potatoes with cooking spray before baking. You line the Bottom of the pan with aluminum foil and spray that, too, so that the 2 layers of Cooking spray makes it possible to oven-fry them without turning them over. You can also use frozen pre-cut French fries, and do the same thing. I didn't think of it yesterday. I've been cooking for myself for nearly forty years. And, I highly recommend listening to the Cooking in the Dark podcasts. You can find them two ways: Through the Blind Mice Megamall website or on Libsyn. Download any of those podcasts you want, and put them on a flash drive For future reference. These are for anyone, no matter how much experience You have. Dale always includes little tips in these shows, And I have picked up some tricks from him. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 5:22 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips Neat idea! I've been cooking for over 20 years and never thought of that People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 12:57 PM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
I just added cooking spray to my list thank you so much everyone for the cooking tips you guys make me feel so much better about cooking and I’m actually going to try some of these things out tonight while my mom is here to see how things go Sent from my iPhone > On Feb 17, 2020, at 10:23 AM, Marie Rudys via Cookinginthedark > wrote: > > Another thought about oven French fries: > You don't have to flip them over if you spray the single layer of > Cut potatoes with cooking spray before baking. You line the > Bottom of the pan with aluminum foil and spray that, too, so that the 2 > layers of > Cooking spray makes it possible to oven-fry them without turning them over. > > You can also use frozen pre-cut French fries, and do the same thing. > > I didn't think of it yesterday. I've been cooking for myself for nearly > forty years. > > And, I highly recommend listening to the Cooking in the Dark podcasts. > You can find them two ways: Through the Blind Mice > Megamall website or on Libsyn. > Download any of those podcasts you want, and put them on a flash drive > For future reference. These are for anyone, no matter how much experience > You have. Dale always includes little tips in these shows, > And I have picked up some tricks from him. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Johna Gravitt via Cookinginthedark > Sent: Monday, February 17, 2020 5:22 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] New to the list and cooking tips > > Neat idea! I've been cooking for over 20 years and never thought of that > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Workplace Mentoring Resource Manager > Recruitment Outreach Specialist > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions > Recruitment. Workplace Mentoring. Technology Accessibility. > > > > > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Lynda via Cookinginthedark > Sent: Sunday, February 16, 2020 12:57 PM > To: cookinginthedark@acbradio.org > Cc: Lynda > Subject: Re: [CnD] New to the list and cooking tips > > A thought about fries, you could have two cookie sheets the same size. When > it is time to turn the fries, take them out of the oven place the second > sheet over the pan of fries use pot holdersand turn the pans over put the new > pan back in the oven and finish cooking. > > Just a thought. > > > Lynda and Missy > >> On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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.or
Re: [CnD] New to the list and cooking tips
Another thought about oven French fries: You don't have to flip them over if you spray the single layer of Cut potatoes with cooking spray before baking. You line the Bottom of the pan with aluminum foil and spray that, too, so that the 2 layers of Cooking spray makes it possible to oven-fry them without turning them over. You can also use frozen pre-cut French fries, and do the same thing. I didn't think of it yesterday. I've been cooking for myself for nearly forty years. And, I highly recommend listening to the Cooking in the Dark podcasts. You can find them two ways: Through the Blind Mice Megamall website or on Libsyn. Download any of those podcasts you want, and put them on a flash drive For future reference. These are for anyone, no matter how much experience You have. Dale always includes little tips in these shows, And I have picked up some tricks from him. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 5:22 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] New to the list and cooking tips Neat idea! I've been cooking for over 20 years and never thought of that People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 12:57 PM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
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 > 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
Re: [CnD] New to the list and cooking tips
Neat idea! I've been cooking for over 20 years and never thought of that People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Workplace Mentoring Resource Manager Recruitment Outreach Specialist Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 12:57 PM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
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
Re: [CnD] New to the list and cooking tips
Welcome to the list, and, as I said to you last night on another site, congratulations on getting your own place. I've been on my own for almost forty years. I use the oven a lot when I cook. and I hardly ever flip things over, even fries and things and they come out fine. I have a steak recipe that I've tried. The recipe says to turn it over, but I don't and it comes out fine. I'll send the recipe in my next post. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 11:59 AM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: [CnD] New to the list and cooking tips 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 Im struggling with our how to flip food and how to know when to flip food and went to not flip food Also Im 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 theres a thermometer that you can get and I have one but Im just wondering like how accurate are those if it says that its 140° or 145° in the middle and thats how much it supposed to be can I trust the cooking thermometer to know that that its giving me the right temperature Also how do you guys flip french fries because when Ive had people read to me the cooking instructions on a bag of fries that I have but I dont understand how youre 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
Re: [CnD] New to the list and cooking tips
I have never seen the ones that the blind mice megamall cells but there’s ones that I have that I got from Pottery Barn a place by where I live that kind of remind me of hand puppets where it’s got a little mouth thing that you can open and close when you put your hand in so that you can kind of grab the cookie sheet And poured out whereas oven mitts that I’ve found at like Walmart or other places I haven’t had so much luck and haven’t been able to feel exactly what I’m doing so these ones that I use are really nice and I’m not sure what the material differences so I’m not sure if they would catch on fire or not but I don’t think so because their oven mitts Sent from my iPhone > On Feb 16, 2020, at 1:21 PM, Marie Rudys via Cookinginthedark > wrote: > > Before you reach into a hot oven to grab the hot cookie sheet with sides > full of oven French fries, don't forget to put on protective gloves, like the > Grips Blind Mice Megamall sells. They protect your hands in heat to 500 > degrees, and are made of material that won't burst into flames. I have them, > and they are very good. Better than those cotton mitts that won't last. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Lynda via Cookinginthedark > Sent: Sunday, February 16, 2020 9:57 AM > To: cookinginthedark@acbradio.org > Cc: Lynda > Subject: Re: [CnD] New to the list and cooking tips > > A thought about fries, you could have two cookie sheets the same size. > When it is time to turn the fries, take them out of the oven place the > second sheet over the pan of fries use pot holdersand turn the pans over > put the new pan back in the oven and finish cooking. > > Just a thought. > > > Lynda and Missy > >> On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
Before you reach into a hot oven to grab the hot cookie sheet with sides full of oven French fries, don't forget to put on protective gloves, like the Grips Blind Mice Megamall sells. They protect your hands in heat to 500 degrees, and are made of material that won't burst into flames. I have them, and they are very good. Better than those cotton mitts that won't last. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynda via Cookinginthedark Sent: Sunday, February 16, 2020 9:57 AM To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] New to the list and cooking tips A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
That’s a great thought keep the tips coming the more tips I have the better Sent from my iPhone > On Feb 16, 2020, at 1:02 PM, Lynda via Cookinginthedark > wrote: > > A thought about fries, you could have two cookie sheets the same size. When > it is time to turn the fries, take them out of the oven place the second > sheet over the pan of fries use pot holdersand turn the pans over put the new > pan back in the oven and finish cooking. > > Just a thought. > > > Lynda and Missy > >> On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
A thought about fries, you could have two cookie sheets the same size. When it is time to turn the fries, take them out of the oven place the second sheet over the pan of fries use pot holdersand turn the pans over put the new pan back in the oven and finish cooking. Just a thought. Lynda and Missy On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark 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
Re: [CnD] New to the list and cooking tips
OK that’s good I’m glad someone saw it I was worried because no one was responding so I wasn’t sure if it got to the list or not since I just subscribed I know that some lists put you on sort of a probation type thing until they see what your messages and then they will put it through to the list so just wanted to make sure that it went through and people were saying it Sent from my iPhone > On Feb 16, 2020, at 12:20 PM, Jeremy Levy via Cookinginthedark > wrote: > > Hi Brennon, > > I saw this yesterday and I have some of the same questions as well. Maybe > someone can get back to us on this. > > Sincerely, > > Jeremy Levy > > -Original Message- > From: Cookinginthedark On Behalf Of > Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 9:59 AM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] New to the list and cooking tips > > 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
Re: [CnD] New to the list and cooking tips
Hi Brennon, I saw this yesterday and I have some of the same questions as well. Maybe someone can get back to us on this. Sincerely, Jeremy Levy -Original Message- From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 9:59 AM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: [CnD] New to the list and cooking tips 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
[CnD] New to the list and cooking tips
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
[CnD] New to the list and cooking tips
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
