Are there good cutting utensils for cutting...i.e.. choppers etc? ----- Original Message ----- From: "Cheryl Osborn" <chapalache...@gmail.com> To: <cookinginthedark@acbradio.org> Sent: Thursday, September 29, 2011 10:31 AM Subject: Re: [CnD] GOOD KNIFE SKILLS AND SAFETY.
I too believe that good knife skills are important. I have a little different technique for holding a large chef's knife. I like to put my pointer finger on the top side of the blade. I also keep the fingertips of my other hand curled under and safely tucked away. When cutting something hard like a carrot, I use a vegetable peeler to trim a little off on one side of the carrot so that the carrot doesn't roll around while being sliced. When slicing cellery, I slice down and then push the knife forward to ensure that any of the stringyness will also be cut. When coreing an apple, I sit the apple on it's bottom end, opposite the stem end, then slice down one side just enough to avoid the core. I turn the apple a quarter turn and repeat this for the other three sides. You end up with a core that has four flat sides. When cutting up an onion, I slice off the ends first. Then, I can easily grasp the peel and pull it off. Next, I place the onion on it's flattest end and slice it in half. I take one half and lay it's flat side down and begin slicing. The rest depends upon how small you need the pieces. When preparing garlic, I pull off a clove, trim off a very small piece at each end. Then, I lay my chef's knife, which has a very wide blade, over the clove and then use the heel of my other hand to smack down on the flat of the knife, just enough pressure to break the skin of the clove. Now I can easily pull away the skin. Hope this helps a little. Of course practice improves your skills. On 9/29/11, Nicole Massey <ny...@gypsyheir.com> wrote: > In my opinion one of the most important things you can develop are good > knife skills. This means cutting things consistently without cutting you > consistently, if ever. It takes time, but you can learn faster if you > handle > the knife correctly. Grasp it with your hand near the point where the > handle > meets the blade and use your thumb and pointer finger on both sides of the > blade. This gives you the most control you can have of the blade. Keep > your > fingers away from the edge, of course. Take your time in cutting -- don't > get in a hurry when using knives unless you've included time in your food > preparation plans for a trip to the medicine cabinet or the ER. > Something else I've noticed since I lost my sight is that I tend to do all > the non-time sensitive parts of a recipe at the beginning whenever > possible. > This allows me to keep my mind and workspace clear when the time > sensitive > stuff is going on. I can't always do this, as sometimes the non-time > sensitive stuff needs ingredients from the time sensitive stuff, but > setting > out a good plan of how you're going to do each step is nice. To this end > several small bowls, monkey dishes, or ramekins are handy to have to hold > spices, cut up stuff, and other small quantities. > I also clean as I go so I don't have a bunch of dishes from the cooking in > my way to confuse me. Having to determine which dish is empty and which > one > holds the cayenne pepper you want to use now isn't a fun experience, for > example. > > -----Original Message----- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jay > Sent: Thursday, September 29, 2011 5:09 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Food basics in the kitchen. > > Hi Becky. Thanks for confirming that with me. I went out and got a good > set > of measuring cups and spoons yesterday and a set of wooden spoons, all > from > Wal-mart. The measuring cups have a little pouring spout on the side which > I > think will come in handy. I never thought of Olive oil on the grill before > cooking meat, thanks for reminding me. Now that I am pretty much set up > for > utensils, I have to get some basic cooking/food items in here. I guess a > good start is of course, salt and pepper, olive oil and flour. I have a > good > selection of spices that my friend got me but none of it is labeled for me > to use. I will have to do that and will more than likely use my pen friend > for that task. Do any of you have any other suggestions for other basics? > > Jay > > -----Original Message----- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky > Sent: Thursday, September 29, 2011 1:25 AM > To: cookinginthedark@acbradio.org > Cc: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] recipes for singles > > Hello there, it seems like u have most of the right stuff to work work > with > in the kitchen. > Steaks are pretty good on the George formon grill. I usually cook them for > 12 to 14 minutes but I spread a little bit of olive oil on the grill > before > cooking the steaks so they won't come out dry. I like to marinate them a > Hours before cooking them, sometimes even the previous night.. > Zucchinis and baby carrots are also good on the grill. I season them with > blac pepper and seasoning salt. > Take care and don't get discouraged.beffewthe ni from my iPhone > > On Sep 28, 2011, at 1:12 AM, "Jay" <ja...@rogers.com> wrote: > >> Hi all, I am new to this list. My name is Jay and I am a single adult and >> would like to give cooking for myself a shot. I mean, I have been cooking >> for myself all these years but it has been simple stuff. Mainly, my meat > has >> been the precooked kind or the processed stuff that you just heat for >> half >> an hour and serve. I can do a salad, potatoes and veggies but all of it >> is >> plain, no spices and I have never tried to make a dessert. I would like >> to >> give it all a shot with your help. I am a complete rookie at this. I >> guess >> the first line of business is getting the stuff I need to do the job. >> What >> utensils and gadgets would you suggest I get and second, I will be using > my >> stove and oven for any cooking and will need to know what to mark on the >> dial. My next goal is to nail down the cooking of meat, chicken, sausages >> and steaks. I guess the last goal is to find recipes for a single person. > I >> should mention that along with my stove and oven, I have a crock pot and >> Forman grill, Magic Bullet and electric kettle. So friends, give it to >> me, >> I'd appreciate all the help I can get to get this beginner started. I >> look >> forward to getting to know you as time goes by and receiving help from >> the >> list. >> >> >> >> Thanks >> >> Jay >> >> _______________________________________________ >> 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 > -- chapalache...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
