[CnD] Baker's Joy Spray!
I have used it for years, and with full success; works better for me than greasing and flouring the pans. Hope Baker's Joy stays on the market for a long, long time! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Monday, August 18, 2014 1:35 PM To: 'Allison Fallin'; cookinginthedark@acbradio.org Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine Oh wow. Didn't know they still made that one. I will look for it. I love that cooking spray and have never found a better one. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Allison Fallin [mailto:afal...@cox.net] Sent: Monday, August 18, 2014 11:15 AM To: cookinginthedark@acbradio.org; Regina Marie Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine I use the type of cooking sray that has flour in it. I think it's called Baker's Joy. Allison - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org,'Alex Hall' mehg...@icloud.com Date sent: Mon, 18 Aug 2014 11:10:15 -0700 Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine Sometimes you just have to grease and flour and forget the cooking spray. Doesn't work as well and some recipes need the flour. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Sunday, August 17, 2014 3:27 PM To: cookinginthedark@acbradio.org Subject: [CnD] Pineapple Bars: 9x13 worked fine Hi all, Someone emailed a recipe for pineapple bars. I tried them last night, in a regular 9x13 pan - the original recipe specified a 10x14, and some people wondered about what else would work. The 9x13 did perfectly, just make sure to coat it liberally with cooking spray as these bars really stick. Also, a huge thank you to the person who sent the recipe; I think I found the new favorite dessert for everyone in the house. Those bars were incredible! -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Pineapple Bars: 9x13 worked fine
Absolutely! I've been meaning to look for Baker's Joy. That would be the spray to use for these bars. I find I get a bit carried away with the shortening and flour when preparing the pan for this recipe, but the bars come up just fine! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin via Cookinginthedark Sent: Monday, August 18, 2014 1:15 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine I use the type of cooking sray that has flour in it. I think it's called Baker's Joy. Allison - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org,'Alex Hall' mehg...@icloud.com Date sent: Mon, 18 Aug 2014 11:10:15 -0700 Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine Sometimes you just have to grease and flour and forget the cooking spray. Doesn't work as well and some recipes need the flour. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Sunday, August 17, 2014 3:27 PM To: cookinginthedark@acbradio.org Subject: [CnD] Pineapple Bars: 9x13 worked fine Hi all, Someone emailed a recipe for pineapple bars. I tried them last night, in a regular 9x13 pan - the original recipe specified a 10x14, and some people wondered about what else would work. The 9x13 did perfectly, just make sure to coat it liberally with cooking spray as these bars really stick. Also, a huge thank you to the person who sent the recipe; I think I found the new favorite dessert for everyone in the house. Those bars were incredible! -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Chicken burgers
Tomorrow is chicken burgers. No not turkey burgers, but chicken burgers. First let me say I ground the chicken and they were chicken thighs. First I de-bone them and skins them. Ran them thru my meat grinder at a faction of the cost of what they wanted at a grocery store at $2.99 a pound. It cost about . 80 cent a pound. First I skinned them and de-bone them and half froze them and than ran them thru the grinder. Now I will defrost them and make my favorite burgers. Will divide one pound of burgers into four patties. Than fry up a little onions sweet red peppers. Place them in the middle of two of the burgers. Add a little blue cheese and cap them with the second burgers. Will fry the burgers for seven minutes, using no grease in the skillet and lifting the burgers so they won't stick. Than after seven minutes flip the burgers over, adding some salt and pepper to the burgers frying them for another 7 minutes or until done. Did I mention, that I added 1 tablespoon of olive oil to the chicken before making the burgers? RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Flipping stuff in pans -- how do you do it?
Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] m and m cookie recipes?
Hi all, Does anyone have any good recipes for m and m cookies? I know I can just replace the chocolate chips in regular cookies, but I've always found that m and m cookies have a different taste. Maybe not, but I'm not sure. So, what do people use for this type of cookies? Thanks. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flipping stuff in pans -- how do you do it?
you can buy a double spatula. I at one time could see so I remember how to flip. I also don't crowd my pan. Betty Emmons - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] Flipping stuff in pans -- how do you do it?
For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] m and m cookie recipes?
Hi Alex, I find using a basic sugar dough a better batter for MM candy cookies, but I am sending a recipe that I have also used and been successful with. Becky -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, August 18, 2014 4:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] m and m cookie recipes? Hi all, Does anyone have any good recipes for m and m cookies? I know I can just replace the chocolate chips in regular cookies, but I've always found that m and m cookies have a different taste. Maybe not, but I'm not sure. So, what do people use for this type of cookies? Thanks. 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] MM Cookies
MM Cookies Yields: About 5 1/2 to 6 dozen cookies Ingredients: 2 1/4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine or shortening at room temperature 1 cup light or dark brown sugar, firmly packed 2 eggs, lightly beaten 1 teaspoon vanilla extract 2 cups assorted MM candies 1 cup coarsely chopped pecans, English walnuts, cashews, or Macadamia nuts (optional) Directions: 1. In a medium bowl, sift together the first 3 ingredients. 2. In a large bowl, cream butter until smooth. Gradually add sugars, beating until light and fluffy. Stir in dry ingredients and MM candies and nuts, if desired, mixing well. 3. Drop dough by rounded teaspoonfuls, 2 inches apart, onto un-greased baking sheets. Bake in a preheated 375 degrees oven.) for 10 minutes, or until done. Do not overbake. Transfer cookies to wire racks to cool. Cookies will firm up, when cooling. Store in an airtight container. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flipping stuff in pans -- how do you do it?
A flat spatula. Putting one finger on the burger as you lift with spatula.turning over as you remove finger. - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Parham Doustdar parha...@gmail.com Sent: Tuesday, August 19, 2014 1:29 PM Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flipping stuff in pans -- how do you do it?
I have been blind most of my life since the age of two and have worked with a few people just learning to cook without sight. First, when you are learning, try putting one thing in your pan, like a chicken breast, that is fairly dense. Practice sliding your spatula underneatht the meat slowly and lifting slightly to test and make sure it doesn't fall off and is fairly centered. When you are confident it is staying on the spatula, move the spatula about the distance of the meat toward you in the pan and flip. If you are really nervous, you can try with frozen meat on a cold pan so you can touch and adjust until you think you are ready for the hot pan. Touch the top of the spatula to the meat and find the edge. Ven carefully lift one edge and test that the sides are beginning to cook. This is an indication that you can flip. After you have mastered something dense like a pork chop or chicken breast, try harder things like hamburger patties and frozen hash brown patties. Then you can move onto things like eggs. After that, if you'd like, try the much harder items like pancakes. If you don't want to flip some things, you can buy many things frozen or cook them in the oven or on a George Foreman grill. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Tuesday, August 19, 2014 4:54 AM To: cookinginthedark@acbradio.org; Parham Doustdar Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? you can buy a double spatula. I at one time could see so I remember how to flip. I also don't crowd my pan. Betty Emmons - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] Flipping stuff in pans -- how do you do it?
Also, a good wide spatula that is very stable is key to good flipping. I have found not all spatulas are created equal. The double spatula can work well too, but make sure you have it centered and the things such as hamburger patties and that the items are really ready to flip or you might cut it in half accidentally. Also, don't crowd your pan and make sure to set up you items in a pattern that is easy to track: like 3 across, 3 down for nuggets or 2 on top and one on bottom for burgers. This way you can keep track by counting. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Parham Doustdar via Cookinginthedark Sent: Tuesday, August 19, 2014 1:00 AM To: cookinginthedark@acbradio.org Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] Flipping stuff in pans -- how do you do it?
Double spatulas are wonderful. If you're unsure when you're flipping stuff, you can turn the heat off or remove the pan from the heat when you're flipping. It will increase the cooking time on the second side, but it helps with confidence when you're first learning. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, August 19, 2014 1:30 PM To: cookinginthedark@acbradio.org; Parham Doustdar Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] Flipping stuff in pans -- how do you do it?
Regina Marie has some good advice here. Start with a pan sitting on the counter. Put something, like a sink stopper, (the flat disk kind) a scratched CD or DVD, or other object in the pan. Use your spatula to flip it. (The stopper is great, because the sides are different) When you're confident in flipping it move the pan to the stove and leave the burner off. Now flip there until you're comfortable. Now go to other things, like a hot pad, egg ring, and irregular objects. Simulated food like they have in toy stores are great for this as you can get used to the irregular shape of a chicken breast. You can also practice with slices of bread, which is good for getting used to making grilled cheese sandwiches. Once you're comfortable with flipping these items then it's time to start with simple things in the pan. Grilled cheese sandwiches are good starters because they don't take long and they tend to stick together well. You can graduate up to hamburger patties, chicken breasts, bacon strips, and eggs in a ring from there. My spatula of choice for both the pan and a Foreman is round, about the size of a good hamburger patty, and has a nice angle to it. You have more control with a wider spatula, and it's bigger than an egg ring or chicken breast so you don't run as much risk of something falling off. You can also try flipping cooked food, like things prepared in a George Foreman, in a cool pan. Your parents were wrong -- play with your food because you'll learn things about how to do things in the kitchen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Tuesday, August 19, 2014 3:39 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? Double spatulas are wonderful. If you're unsure when you're flipping stuff, you can turn the heat off or remove the pan from the heat when you're flipping. It will increase the cooking time on the second side, but it helps with confidence when you're first learning. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, August 19, 2014 1:30 PM To: cookinginthedark@acbradio.org; Parham Doustdar Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tonight's meal
First I got out my Titan peeler and when to work on a sweet potato. Than added a little olive oil and a pinch of salt to the chips. Next I turned on the oven 250 F to get it hot while I place the chips on two cookie sheets in a single layer. Popped the sheets into the oven and set the timer for 45 minutes. At the end forty-five minutes I flipped the chips over and set the timer for another 45 minutes. Place the sweet potato chips in a bowl and let them sit there until it was time to eat. Next took a pound of chicken burger and divided it into four equal parts. Took to pie place and press the burger down to the thickness I wanted and did the same with the other burger. Placed some fried onion and peppers on the first burger, than some blue cheese, and layered the second burger over the top like a sandwich and sealed the edges. Did the same to the next two pieces of burger. Got the cast iron skillet hot and put the two burgers in the skillet and covered them with a lid. After a minute or two, took the spatula and lifted the burgers so they wouldn't stick. After seven minutes, flipped the burgers and sprinkled on a little black pepper and salt and cooked covered for another seven minutes as I prepared the salad. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flipping stuff in pans -- how do you do it?
Hi Nicole, Wonderful advice – thank you. I'll be flipping stuff for practice from now on! :-) On 8/20/2014 1:20 AM, Nicole Massey via Cookinginthedark wrote: Regina Marie has some good advice here. Start with a pan sitting on the counter. Put something, like a sink stopper, (the flat disk kind) a scratched CD or DVD, or other object in the pan. Use your spatula to flip it. (The stopper is great, because the sides are different) When you're confident in flipping it move the pan to the stove and leave the burner off. Now flip there until you're comfortable. Now go to other things, like a hot pad, egg ring, and irregular objects. Simulated food like they have in toy stores are great for this as you can get used to the irregular shape of a chicken breast. You can also practice with slices of bread, which is good for getting used to making grilled cheese sandwiches. Once you're comfortable with flipping these items then it's time to start with simple things in the pan. Grilled cheese sandwiches are good starters because they don't take long and they tend to stick together well. You can graduate up to hamburger patties, chicken breasts, bacon strips, and eggs in a ring from there. My spatula of choice for both the pan and a Foreman is round, about the size of a good hamburger patty, and has a nice angle to it. You have more control with a wider spatula, and it's bigger than an egg ring or chicken breast so you don't run as much risk of something falling off. You can also try flipping cooked food, like things prepared in a George Foreman, in a cool pan. Your parents were wrong -- play with your food because you'll learn things about how to do things in the kitchen. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Tuesday, August 19, 2014 3:39 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? Double spatulas are wonderful. If you're unsure when you're flipping stuff, you can turn the heat off or remove the pan from the heat when you're flipping. It will increase the cooking time on the second side, but it helps with confidence when you're first learning. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, August 19, 2014 1:30 PM To: cookinginthedark@acbradio.org; Parham Doustdar Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ 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] Sour dough starter
Location controls resulting sour dough products since local environments have different biologicals in them that contribute to recipes made. This is why restaurants make a huge mistake by getting their sour dough products from single sources. A better practice will be to have all locations make sour dough products on premises and have each tested for taste to ensure each is up to reasonable taste standards. That way each restaurant in a chain that can produce acceptable sour dough products can correctly claim they have unique sour dough products and if patrons visit other restaurants in the chain and find sour dough available in them, they'll get another unique sour dough experience. On Wed, 11 Jun 2014, Penny Reeder via Cookinginthedark wrote: Hi Bill, I used to make sour dough bread all of the time. I'll paste the recipes and directions I used below. It was delicious and fun - but I guess I just got too busy in recent years. Good luck! Penny SOURDOUGH BREADS For a while, when Katrina and Alex were little, I made sourdough bread, especially the French bread, nearly every week. When Zach came along, the demands of caring for three young children put a halt to my consistent bread baking! This sourdough bread is just as good as any you'll find at your market (even if you live in San Francisco!) FOR THE STARTER 1.Heat 1 cup milk to 90-100(, and pour into a clean, warm quart jar with a lid. Stir in 2 Tbsp. plain yogurt. Screw on the lid, and allow the starter to stand in a warm place (say on top of a hot water heater, or a refrigerator motor, or in an oven with the light turned on) for 18-24 hours. Temperatures of 80-100(F. are best. NOTE: If a clear liquid rises to the top of the jar during this time, stir it back into the liquid. If the mixture takes on a pink color, your starter should be discarded. Start again! 2.After the starter has stood for 18-24 hours, the mixture should have the consistency of yogurt. Stir in 1 cup unbleached flour. Cover tightly, and let stand, again at 80-100(F., until the mixture is filled with bubbles, and the starter has a pleasant, sour smell. This can take from 2 to 5 days! The starter is now ready to use. TO KEEP THE STARTER GOING To keep the starter alive, you must feed it. Each time you use 1 cup starter, replenish it with 1 cup warm milk. Let it stand in a warm place overnight until it is bubbly; then, return it to the refrigerator to store, until you're ready to bake again. When you use it again, allow the starter to come to room temperature, and stir in 1 cup flour. Let it stand for several hours before removing the amount required in your recipe and making the sponge. If you bake regularly, the starter will remain active and alive. If you don't, discard half of it, and replenish (with warm milk, then flour) every 2 1/2 weeks or so. You can freeze freshly-fed starter for up to two months. When you're in the baking mood again, remove from freezer, allow to thaw, and then reach room temperature again (for about 24 hours at 80(.) SOURDOUGH FRENCH BREAD (2 long loaves) TO MAKE THE SPONGE: 1.Combine:2 cups warm water; 1 cup starter; 1/4 tsp. active dry yeast; and 4 cups unbleached flour. 2.Put the sponge away, and allow it to stand in a warm place for 6 to 8 hours, or overnight. The sponge will be very thick and full of bubbles. FOR THE DOUGH The dough will take about 6 hours. 1.Add to the sponge: 2 tsp. salt; 2 tsp. sugar; and 3 cups unbleached flour. 3.Knead dough, adding flour as needed, for 10-15 minutes, until smooth and elastic. 4.Place dough in buttered bowl, turn to grease top, and cover bowl with plastic wrap. Allow it to remain in a warm spot for 1 1/2 to 2 hours, until dough has doubled in size. 5.Shape dough into two loaves (either round or long and narrow). Place on flat surface which has been dusted with cornmeal. Cover with clean towel, and allow to rise, again for 1 1/2 to 2 hours, until doubled. 6.Slash loaves with sharp knife in several places. 7.Bring to boil: 1 tsp. cornstarch and 1/2 cup water. Allow to cool slightly, and then paint the top and sides of the loaves with this mixture. 8.Place racks in oven on lowest and next-to-lowest level. Place a pan filled 1/4 way up with water on the bottom rack. Bake the bread on the rack above. Preheat oven to 400(, and put in the bread. 9.After 10 minutes, take out the bread and paint again with the cornstarch mixture. Return to oven. Bake another 20 to 25 minutes. SOUR DOUGH BISCUITS (Makes 20) 1.Combine:1 cup flour; 1 Tbsp. baking powder; 1/2 tsp. salt;
