Could you try stabbing cakes and such with a fork to tell whether the item is done or not? Just another idea.
Sent from my iPhone > On Sep 3, 2014, at 10:46 AM, rebecca manners via Cookinginthedark > <[email protected]> wrote: > > Hi. > > Welcome to the list. My name is Becky, and I am from Georgia. > > As far as baking goes, your timer is a great tool. You can also touch most > baked goods to tell when they are done. Cakes, for example, often spring back > when pressed very lightly with the fingers. You can also use toothpicks, > knives, or skewers to test doneness. Usually, if the toothpick, knife, or > whatever you are using comes out clean, the food is done. > > I hope that helps and hope you enjoy being on the list. > > Becky > > -----Original Message----- From: betty hatton via Cookinginthedark > Sent: Monday, September 01, 2014 9:38 PM > To: [email protected] > Subject: Re: [CnD] Cookinginthedark Digest, Vol 60, Issue 7 > > hello I am new here to cooking in the dark I hope to get some recipes and > share ideals of how you bake with vision issues. my name is betty from > Alabama. I have not done any baking since my vision impairment. I do use a > timer for hamburgers and chops, I cook baking in a microwave. I would like to > try baking again but my oven would really heat my house up so I hope to learn > some easy quick baking again that would not take a long time. > -------------------------------------------- > On Mon, 9/1/14, [email protected] > <[email protected]> wrote: > > Subject: Cookinginthedark Digest, Vol 60, Issue 7 > To: [email protected] > Date: Monday, September 1, 2014, 9:00 AM > > Send Cookinginthedark mailing list > submissions to > [email protected] > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' > to > [email protected] > > You can reach the person managing the list at > [email protected] > > When replying, please edit your Subject line so it is more > specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: Cutting Things (Betty > Emmons) > 2. Re: Mace and Nutmeg. (Betty > Emmons) > 3. Re: mats (Betty Emmons) > 4. Re: mats (Betty Emmons) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Mon, 1 Sep 2014 10:35:55 -0500 > From: "Betty Emmons" <[email protected]> > To: <[email protected]>, > "Charles Rivard" > <[email protected]> > Subject: Re: [CnD] Cutting Things > Message-ID: <65313120F8284BA4AF0C2E38E3C7C989@owner0001> > Content-Type: text/plain; format=flowed; > charset="iso-8859-1"; > reply-type=response > > I think the knife cuts so fast that if you hold it in > position you should be > able to cut. I however, have never used one however. I am > thinking back to > when I could see. > Betty Emmons > ----- Original Message ----- From: "Charles Rivard via Cookinginthedark" > <[email protected]> > To: <[email protected]>; > "Claudia" <[email protected]> > Sent: Monday, September 01, 2014 3:41 AM > Subject: Re: [CnD] Cutting Things > > >> Use clean fingers as a guide if there isn't any > frosting or other stuff >> you don't want disturbed by fingering. Another > idea is to use a pizza >> wheel on stuff other than pizza. Cutting fudge is > a lot easier than with >> a knife. >> >> Speaking of cutting things, I've got questions about > electric carving >> knives. I've often thought of buying one so that > I could slice ham or >> roasts more easily than using my electric meat > slicer. My slicer will cut >> a boneless ham into luncheon meat thickness or thinner, > and it does so >> uniformly. An electric knife would be handy once > in a while if, I, as a >> blind person, can safely use it. Questions: > Do they have an adjustable >> guide that can be used to make uniform slices? > Can a blind person follow >> along a bone to cleanly carve from a ham or chicken, > turkey, or other food >> containing a bone? I would like to hear from > blind people who have used >> one and their thoughts, tips and tricks before I > consider purchasing one, >> and what I should look for in an electric knife. > Even if I do not get >> one, I will find it interesting reading. Thanks. >> >> --- >> Be positive! When it comes to being defeated, if > you think you're >> finished, you! really! are! finished! >> ----- Original Message ----- From: "Claudia via Cookinginthedark" >> <[email protected]> >> To: <[email protected]>; > "'Nicole Massey'" >> <[email protected]> >> Sent: Sunday, August 31, 2014 9:12 PM >> Subject: [CnD] Cutting Things >> >> >>> Hi All, >>> >>> Do you have suggestions for cutting pastries, such > as brownies or cookie >>> bars, as a totally blind person? >>> Thanks. >>> >>> >>> -----Original Message----- >>> From: Cookinginthedark [mailto:[email protected]] > On >>> Behalf Of Nicole Massey via Cookinginthedark >>> Sent: Sunday, August 31, 2014 8:34 PM >>> To: [email protected]; > 'Kimsan' >>> Subject: Re: [CnD] new member, intro and quick real > stupid question >>> >>> Welcome to the list. You'll get a lot of great > recipes and techniques >>> here. >>> Sorry, but my only pork chop recipes are either > oven or electric skillet >>> recipes, though the basic oven pork chop recipe > might work. In this one >>> you >>> slice up potatoes and an onion and layer the onion > and then the potatoes >>> in >>> the crock pot. Then you shake some seasoning mix on > the potatoes (ranch >>> dressing mix, Greek seasoning, or possibly even > taco seasoning would >>> work) >>> and then layer the pork chops on top of the > potatoes. Some people also >>> pour >>> cream of mushroom soup over the chops at this > point. In the oven it cooks >>> for about an hour and forty five minutes at about > 400248f, so someone >>> else >>> will have to give you a crok cooking time. The > number of chops depends on >>> the size of them, but you want good coverage over > the potatoes. >>> There are a lot of great crock pot recipes out > there, and I use mine a >>> lot >>> during the cooler months. (Heating up the kitchen > during a Texas summer >>> isn't appealing very often) >>> >>>> -----Original Message----- >>>> From: Cookinginthedark [mailto:[email protected]] >>>> On Behalf Of Kimsan via Cookinginthedark >>>> Sent: Sunday, August 31, 2014 8:23 PM >>>> To: [email protected]; > 'janbrown'; 'Drew Hunthausen' >>>> Subject: Re: [CnD] new member, intro and quick > real stupid question >>>> >>>> Thanks everyone. I completely spaced making it > in the oven. I guess I >>>> got caught up with my slow cooker lol. >>>> >>>> Anyone have a crockpot recipie for porkchops? >>>> I've googled a few but just wanted to get > ideas, more ideas. >>>> "Success is the result of perfection, > hard work, learning from >>>> failure, loyalty and persistence." Colin > Powell >>>> >>>> >>>> -----Original Message----- >>>> From: Cookinginthedark [mailto:[email protected]] >>>> On Behalf Of janbrown via Cookinginthedark >>>> Sent: Sunday, August 31, 2014 4:33 PM >>>> To: [email protected]; > Drew Hunthausen >>>> Subject: Re: [CnD] new member, intro and quick > real stupid question >>>> >>>> You could also cook bacon in the microwave or > buy microwave bacon. >>>> There are lots of options. >>>> Sausages have to be cooked though. >>>> Jan >>>> >>>> Sent from my iPhone >>>> >>>> > On Aug 31, 2014, at 4:23 PM, Drew > Hunthausen via Cookinginthedark >>>> <[email protected]> > wrote: >>>> > >>>> > Also in terms of cooking bacon, I likI > find that the microwave >>>> > actually does the best. I just take the > bacon and put the strips >>>> > between paper towels. I actually think it > does a better job than >>>> > cooking >>>> bacon on the stove. >>>> > >>>> > Drew Hunthause 714-296-7111 >>>> > www.noexcusesblindguy.com-296-7111 >>>> > www.noexcusesblind >>>> > >>>> > -----Original Message----- >>>> > From: Cookinginthedark >>>> > [mailto:[email protected]] >>>> > On Behalf Of Kimsan via Cookinginthedark >>>> > Sent: Sunday, August 31, 2014 4:07 PM >>>> > To: 'Katie'; [email protected] >>>> > Subject: Re: [CnD] new member, intro and > quick real stupid question >>>> > >>>> > Hello Katy and Sandy: >>>> > >>>> > I just wanted to confirm that, thanks. I > have a George formen grill >>>> > which will do the same as a toaster oven, > so any meets for the >>>> > caseroll, will need to be cooked, then. > I'll keep that in mind. >>>> > Thanks. >>>> > "Success is the result of perfection, hard > work, learning from >>>> > failure, loyalty and persistence." Colin > Powell >>>> > >>>> > >>>> > -----Original Message----- >>>> > From: Katie [mailto:[email protected]] >>>> > Sent: Sunday, August 31, 2014 3:47 PM >>>> > To: [email protected]; > Kimsan >>>> > Subject: Re: [CnD] new member, intro and > quick real stupid question >>>> > >>>> > >>>> > Hi! >>>> > >>>> > First, No question is stupid, asking how > is learning. smile. >>>> > Welcome to the list. You should find > plenty of help offered on this >>>> > list. We >>>> > >>>> > have people from all over the states, > Canada,and overseas. Some >>>> > with lots of knowledge and good > recipes. So, hope you jump in and >>>> > ask >>>> what >>>> > ever you want and someone will come to > your aid. Smile. My name is >>>> > Katie, and, I am from Oklahoma. >>>> > Here is a tip you may want to think about. > Toaster ovens are that >>>> > expenses and will, bake,broil,and toast. > Maybe you could get one >>>> > till you can get a oven or get it > fixed? If your stove is gas or >>>> > electric and the top burners still work, > you need to fry the pork >>>> > first, at least partly done before putting > in a crock pot. Some may >>>> > disagree, but, I would anyway > myself. Then >>>> > >>>> > transferr it to a crock pot. If you have a > electric skilett you can >>>> > use that >>>> > >>>> > instead if you want. Right now, my stove > is a gas one and my oven >>>> > isn't working well, so I have bought a > toaster oven I do any baking >>>> > in it, even though, I can only fit a 9 by > 9 pan in it and, wish I >>>> > could get a bigger one. I live a lone > though so can make do with >>>> > smaller pans for right now, till I can do > better.smile. I have many >>>> > reciepes if you need any thing you can not > find, let me know what it >>>> > is and I probably have it or similar to > it. There is over 2,000 in >>>> > my >>>> recipe folder. >>>> > Enjoy the list and welcome again. >>>> > Katie in Oklahoma >>>> > >>>> > Love makes the world go 'round. >>>> > ----- Original Message ----- >>>> > From: "Kimsan via Cookinginthedark" <[email protected]> >>>> > To: <[email protected]> >>>> > Sent: Sunday, August 31, 2014 5:20 PM >>>> > Subject: [CnD] new member, intro and quick > real stupid question >>>> > >>>> > >>>> >> Hi folks: >>>> >> >>>> >> I learned of this list after a buddy > sent me a recipie for the slow >>>> >> cooker. >>>> >> >>>> >> I, will not come on here and pretend > to be the greatest cook, let >>>> >> alone a good cook. I was married for 9 > years where my wife did all >>>> >> the >>>> cooking. >>>> >> Now >>>> >> that I am divorced cooking for our 3 > kids daily, its time to >>>> >> improve my cooking skills. I do not > have a stove with a working >>>> >> oven, so until I can get one, I am > using a slow cooker. >>>> >> >>>> >> I've googled tons of recipies for the > slow cooker, and if anyone >>>> >> has any suggestions to broaden my > horizons let's hear them, but >>>> >> here's the stupid question. >>>> >> >>>> >> I want to make a breakfast caseroll > and some of these recipies call >>>> >> for stuff like bacon, so the slow > cooker, one must just throw >>>> >> everything in there and be gone for > several hours; however, when >>>> >> wanting to make a caseroll using > things like bacon or s, must I >>>> >> cook them first then put them in the > crockpot or put them in as is. >>>> >> See, told ya that was stupid lol. >>>> >> >>>> >> Take care. >>>> >> >>>> >> >>>> >> >>>> >> "Success is the result of perfection, > hard work, learning from >>>> >> failure, loyalty and persistence." > Colin Powell >>>> >> >>>> >> >>>> >> >>>> >> > _______________________________________________ >>>> >> Cookinginthedark mailing list >>>> >> [email protected] >>>> >> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> > >>>> > > _______________________________________________ >>>> > Cookinginthedark mailing list >>>> > [email protected] >>>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>>> > >>>> > > _______________________________________________ >>>> > Cookinginthedark mailing list >>>> > [email protected] >>>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>>> > > _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 2 > Date: Mon, 1 Sep 2014 10:40:28 -0500 > From: "Betty Emmons" <[email protected]> > To: <[email protected]>, > <[email protected]> > Subject: Re: [CnD] Mace and Nutmeg. > Message-ID: <C6658C41366444CCB6BF1D48CD75AB6A@owner0001> > Content-Type: text/plain; format=flowed; > charset="iso-8859-1"; > reply-type=original > > I use nutmeg in a small glass of milk to stop diarrhea > > Betty Emmons > ----- Original Message ----- From: "ajackson212--- via Cookinginthedark" > <[email protected]> > To: <[email protected]> > Sent: Monday, September 01, 2014 5:53 AM > Subject: [CnD] Mace and Nutmeg. > > >> Hi all, >> >> For Charles: Mace in the context of the question > asked about the taste, >> is referring to the spice, mace, which is the outside > of the nutmeg. It >> has a flavor very similar to nutmeg, but more flowery > and delicate. It is >> used in pickles and some cakes and cookies. >> I hope this clears up any confusion. >> >> Blessings, >> Alice >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 3 > Date: Mon, 1 Sep 2014 10:49:12 -0500 > From: "Betty Emmons" <[email protected]> > To: <[email protected]>, > "Robin Plitt" <[email protected]> > Subject: Re: [CnD] mats > Message-ID: <1AB09F14FBAC4D4D97F5C81B43C1A431@owner0001> > Content-Type: text/plain; format=flowed; > charset="iso-8859-1"; > reply-type=original > > I have cooked anything like chicken pork chops, fish > biscuits. One thing is > to know how much heat the mat can take. I have some which > you don't want to > go higher then 400 degrees. Sory don't know other > temperatures. I also have > some which go to 500 degrees. they can be cut down to fit > the pan size. I > got mine in the as seen on tv. > Betty Emmons > ----- Original Message ----- From: "Robin Plitt via Cookinginthedark" > <[email protected]> > To: <[email protected]> > Sent: Monday, September 01, 2014 8:42 AM > Subject: [CnD] mats > > >> Does anyone have experience with grill mats or baking > mats? >> What are your thoughts? >> BTW, what do you cook with baking mats? >> >> Thanks, >> Robin >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 4 > Date: Mon, 1 Sep 2014 10:55:35 -0500 > From: "Betty Emmons" <[email protected]> > To: <[email protected]>, > "Alex Hall" <[email protected]> > Subject: Re: [CnD] mats > Message-ID: <7E160CD73E244E8C9934730CCDFEFEB1@owner0001> > Content-Type: text/plain; format=flowed; > charset="iso-8859-1"; > reply-type=original > > they can go in the dishwasher > Betty Emmons > ----- Original Message ----- From: "Alex Hall via Cookinginthedark" > <[email protected]> > To: "Sandy" <[email protected]> > Cc: <[email protected]> > Sent: Monday, September 01, 2014 10:10 AM > Subject: Re: [CnD] mats > > >> Usually just a wrince is good enough. We never use them > for raw meat or >> anything, so there's no bacterial danger, and no one is > allergic to >> ingredients that might be on them. If you need to, and > you will every so >> often, just put a little soap on them and wash that > off, but usually a >> good wrince seems to be fine. Let them dry, and there > you go. >>> On Sep 1, 2014, at 11:08 AM, Sandy <[email protected]> >> wrote: >> >>> How do you clean them? >>> >>> >>> Courage is fear that has said its prayers! >>> -----Original Message----- >>> From: Cookinginthedark [mailto:[email protected]] > On >>> Behalf Of Alex Hall via Cookinginthedark >>> Sent: Monday, September 01, 2014 9:49 AM >>> To: <[email protected]>; > Allison Fallin >>> Subject: Re: [CnD] mats >>> >>> If we're talking about Sil Pats for covering cookie > sheets, I love them. >>> You >>> never need to worry about greasing the sheet, or if > the recipe specifies >>> an >>> ungreased one, and cleaning the matts is way easier > than cleaning the >>> metal >>> sheets. Plus, you can use them as was-cleanup items > for other things; I >>> knead bread on one, for instance. >>> On Sep 1, 2014, at 10:45 AM, Allison Fallin via > Cookinginthedark >>> <[email protected]> > wrote: >>> >>>> I have mats that I use on cookie sheets when > I'm baking and I like them. >>>> >>>> -----Original Message----- >>>> From: Cookinginthedark [mailto:[email protected]] >>>> On Behalf Of Robin Plitt via Cookinginthedark >>>> Sent: Monday, September 01, 2014 8:43 AM >>>> To: [email protected] >>>> Subject: [CnD] mats >>>> >>>> Does anyone have experience with grill mats or > baking mats? >>>> What are your thoughts? >>>> BTW, what do you cook with baking mats? >>>> >>>> Thanks, >>>> Robin > _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> -- >>> Have a great day, >>> Alex Hall >>> [email protected] >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> -- >> Have a great day, >> Alex Hall >> [email protected] >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Subject: Digest Footer > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ------------------------------ > > End of Cookinginthedark Digest, Vol 60, Issue 7 > *********************************************** > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
