Re: [CnD] skimming fat with ice
This is an interesting method. How do you keep the paper towels from becoming part of the dish? How do you keep the ice cubes from adding more liquid to the dish you are skimming fat from? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat with ice
I use two-ply towels anyway, so using two of these around two or so cubes is sufficient to not fall apart. You just go around the pot with this and lift out, doing two or three times till towels don't seem fat-covered. I do this usually for my 8-quart chicken soup pot, before adding my other components; up to six cubes in that instance isn't adding to the liquid significantly. It would be a major chore for me to put that pot in the fridge; tht's why I don't. -Original Message- From: gail johnson via Cookinginthedark Sent: Sunday, October 19, 2014 3:37 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] skimming fat with ice This is an interesting method. How do you keep the paper towels from becoming part of the dish? How do you keep the ice cubes from adding more liquid to the dish you are skimming fat from? ___ 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] skimming fat
If you are totally blind as I am, can you swish a slice of bread across the top of the liquid to remove the fat? That's what my Mom used to do. Of course she was sighted and maybe that makes a difference. I've used the bread method and nobody ever said anything. Maybe they were just being nice. I've also made things a day ahead and put the food in the refrigerator and peeled the fat off with clean fingers thinking that method might work the best.I just thought I would mention both methods and see what people thought. Sent from my iPhone > On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark > wrote: > > Even when your dish is warm, the fat rises to the top. You can take a flat > spoon and slide it across the top of the dish you're making. I don't know > of a way to tell when the contents of the spoon contains liquid but little > or no fat except by tasting what's in the spoon. Letting it cool and > removing the solid fat is the most efficient way. It does mean you have to > allow more time to make the dish. > Abby > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Saturday, October 18, 2014 11:48 AM > To: cookinginthedark@acbradio.org; 'Will Henderson' > Subject: Re: [CnD] skimming fat > > The easiest way is RJ's way -- cook it the day before and stick it in the > fridge. The fat will turn solid on top of the liquid, and you can just scoop > it out with a spoon or pull it out with clean fingers. It's one of the > common ways sighted people deal with this too. > >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Will Henderson via Cookinginthedark >> Sent: Saturday, October 18, 2014 1:26 PM >> To: cookinginthedark@acbradio.org; 'RJ' >> Subject: Re: [CnD] skimming fat >> >> I've been wondering about this as well, as when I've tried to do a >> pork roast in the slow cooker, people have said it has fat and that it >> needed to be skimmed, so they end up doing it for me. >> How do we go about doing this? >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of RJ via Cookinginthedark >> Sent: Saturday, October 18, 2014 10:14 AM >> To: cookinginthedark@acbradio.org; Nancy Martin >> Subject: Re: [CnD] skimming fat >> >> Yes, Put it is the refrig and it is even easier to remove the fat. >> - Original Message - >> From: "Nancy Martin via Cookinginthedark" >> >> To: >> Sent: Saturday, October 18, 2014 1:02 PM >> Subject: [CnD] skimming fat >> >> >>> Hi everyone, >>> As I write this, my crockpot cooks pork steaks. I'm considering >> thickening >> >>> the sauce into gravy. Usually I don't keep the sauce because what >> I've >>> read about how to skim the fat seemed too complicated. I'd like some >> tips >>> about how to skim fat from the sauce. Is it as simple as letting it >> cool >>> and the hardened fat will be on top, ready for skimming? >>> Thank you, >>> Nancy Martin >>> ___ >>> 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 >> >> ___ >> 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] skimming fat
If you refrigerate the product, the grease rises to the top and you can take it right off. it hardens like shortening or lard. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 12:14 PM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: "Nancy Martin via Cookinginthedark" To: Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat > Hi everyone, > As I write this, my crockpot cooks pork steaks. I'm considering thickening > the sauce into gravy. Usually I don't keep the sauce because what I've > read about how to skim the fat seemed too complicated. I'd like some tips > about how to skim fat from the sauce. Is it as simple as letting it cool > and the hardened fat will be on top, ready for skimming? > Thank you, > Nancy Martin > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
Yes, and also like was stated, above, the doubled good quality paper towels with 2 or 3 ice cubes enrobed therein works marvelously, too! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 1:48 PM To: cookinginthedark@acbradio.org; 'Will Henderson' Subject: Re: [CnD] skimming fat The easiest way is RJ's way -- cook it the day before and stick it in the fridge. The fat will turn solid on top of the liquid, and you can just scoop it out with a spoon or pull it out with clean fingers. It's one of the common ways sighted people deal with this too. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Will Henderson via Cookinginthedark > Sent: Saturday, October 18, 2014 1:26 PM > To: cookinginthedark@acbradio.org; 'RJ' > Subject: Re: [CnD] skimming fat > > I've been wondering about this as well, as when I've tried to do a > pork roast in the slow cooker, people have said it has fat and that it > needed to be skimmed, so they end up doing it for me. > How do we go about doing this? > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of RJ via Cookinginthedark > Sent: Saturday, October 18, 2014 10:14 AM > To: cookinginthedark@acbradio.org; Nancy Martin > Subject: Re: [CnD] skimming fat > > Yes, Put it is the refrig and it is even easier to remove the fat. > - Original Message - > From: "Nancy Martin via Cookinginthedark" > > To: > Sent: Saturday, October 18, 2014 1:02 PM > Subject: [CnD] skimming fat > > > > Hi everyone, > > As I write this, my crockpot cooks pork steaks. I'm considering > thickening > > > the sauce into gravy. Usually I don't keep the sauce because what > I've > > read about how to skim the fat seemed too complicated. I'd like some > tips > > about how to skim fat from the sauce. Is it as simple as letting it > cool > > and the hardened fat will be on top, ready for skimming? > > Thank you, > > Nancy Martin > > ___ > > 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 > > ___ > 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] skimming fat
Both work - Original Message - From: "Sharon Schauer via Cookinginthedark" To: ; "Abby Vincent" Sent: Sunday, October 19, 2014 11:59 AM Subject: Re: [CnD] skimming fat If you are totally blind as I am, can you swish a slice of bread across the top of the liquid to remove the fat? That's what my Mom used to do. Of course she was sighted and maybe that makes a difference. I've used the bread method and nobody ever said anything. Maybe they were just being nice. I've also made things a day ahead and put the food in the refrigerator and peeled the fat off with clean fingers thinking that method might work the best.I just thought I would mention both methods and see what people thought. Sent from my iPhone On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark wrote: Even when your dish is warm, the fat rises to the top. You can take a flat spoon and slide it across the top of the dish you're making. I don't know of a way to tell when the contents of the spoon contains liquid but little or no fat except by tasting what's in the spoon. Letting it cool and removing the solid fat is the most efficient way. It does mean you have to allow more time to make the dish. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 11:48 AM To: cookinginthedark@acbradio.org; 'Will Henderson' Subject: Re: [CnD] skimming fat The easiest way is RJ's way -- cook it the day before and stick it in the fridge. The fat will turn solid on top of the liquid, and you can just scoop it out with a spoon or pull it out with clean fingers. It's one of the common ways sighted people deal with this too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson via Cookinginthedark Sent: Saturday, October 18, 2014 1:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] skimming fat I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: "Nancy Martin via Cookinginthedark" To: Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ 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 ___ 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 --- 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] skimming fat
I have also read skimming across the liquid using a lettuce leaf will absorb the grease. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 12:14 PM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: "Nancy Martin via Cookinginthedark" To: Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat > Hi everyone, > As I write this, my crockpot cooks pork steaks. I'm considering thickening > the sauce into gravy. Usually I don't keep the sauce because what I've > read about how to skim the fat seemed too complicated. I'd like some tips > about how to skim fat from the sauce. Is it as simple as letting it cool > and the hardened fat will be on top, ready for skimming? > Thank you, > Nancy Martin > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] recipe request
Does anyone have a recipe for blackbottom cupcakes? I tasted them at a friends house recently and forgot to get the recipe. They are so good. Thanks. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q-#$P,3E4,C$Q,#(S6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pumpkin n bread pudding ng
Trader Joes, among many pumpkin delights, has pumpkin bread pudding. It was really good. It would be even better homemade and served as a Thanksgiving side dish. Has anyone ever made it? Can I have your recipe? Abby ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pumpkin n bread pudding ng
I haven't made it, but it sounds easy enough. Depending on how many people you are serving, 4 slices of bread of choice, crumbled 4 eggs, one cup milk or cream, pie spice or 2 tsp cinamon, 1 tsp clove and ginger a cup of brown sugar half stick of butter one can of pumpkin Grease a baking dish, combine eggs, milk pumpkin sugar and spices add bread and drop butter on the top in bits after you have put the pudding in the pan. Cook at 350 about 45 minutes or until done. Jan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] another pumpkin bread pudding
I'm not sure if I['ve posted this before; so if I have, please excuse. Pumpkin Bread Pudding INGREDIENTS: List of 13 items . 8 ounces French bread, torn into small pieces, about 5 cups . 2 cups half-and-half, or half milk and half cream . 3 large eggs . 2/3 cup granulated sugar . 2/3 cup brown sugar . 1 can (15 ounces) pumpkin puree . 1 cup dried cranberries . 3 tablespoons melted butter . 1 teaspoon ground cinnamon . 1/2 teaspoon ground nutmeg . 1/2 teaspoon ground ginger . 1 teaspoon vanilla . cinnamon sugar, optional list end PREPARATION: Butter an 11x7-inch baking dish. Heat oven to 350°. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. NOTE: I didn't have the cranberries called for, so I used raisins instead. Tasted great. Also, I threw in some chopped pecans. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q-#$P,3E4,C$U-34T6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] another pumpkin bread pudding
This sounds great, especially with the cranberries. I wonder if you can use fresh ones with a sugar coating. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Sunday, October 19, 2014 2:56 PM To: cookinginthedark@acbradio.org Subject: [CnD] another pumpkin bread pudding I'm not sure if I['ve posted this before; so if I have, please excuse. Pumpkin Bread Pudding INGREDIENTS: List of 13 items . 8 ounces French bread, torn into small pieces, about 5 cups . 2 cups half-and-half, or half milk and half cream . 3 large eggs . 2/3 cup granulated sugar . 2/3 cup brown sugar . 1 can (15 ounces) pumpkin puree . 1 cup dried cranberries . 3 tablespoons melted butter . 1 teaspoon ground cinnamon . 1/2 teaspoon ground nutmeg . 1/2 teaspoon ground ginger . 1 teaspoon vanilla . cinnamon sugar, optional list end PREPARATION: Butter an 11x7-inch baking dish. Heat oven to 3500. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. NOTE: I didn't have the cranberries called for, so I used raisins instead. Tasted great. Also, I threw in some chopped pecans. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q-#$P,3E4,C$U-34T6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Casatori and salad
Crockpot chicken casatori and salad 8 chicken thighs (skinned, can be de-bone or not.) 1 bell pepper (cut into strips) 1 large onion (cut into rings) fresh garlic chopped (I use four cloves) 3 medium potatoes (cut into wedges) 1 14 1/2 can of stewed tomatoes (crushed) 1/2 c of flour (salt and peppered) seasoning: Oregano, basil, salt, pepper (to taste) Coat thighs with flour and fry 3 to 4 minutes per side. Put some of the onions and half of the pepper strip in crock. Layer the thigh over o/p and put chopped garlic over chicken., add the rest of the thighs, the chopped garlic, and add the rest of the o/p. Put in potato wedges. Mix seasoning in with the tomatoes and crush tomatoes. Pour over chicken. Turn pot on high for about a hour. Turn to low and cook another 3 hours. Now for the last hour, turn crockpot to high and remove crockpot lid and allow juice to thicken. Turn heat off, place lid back on pot and let rest for 10 to fifteen minutes as you make a green salad. For the salad. Leaf lettuce of your choice 1/2 apple per serving 8 grapes cut in half dates chopped walnuts chopped Put your favorite dressing over top. I just use vinegar But my wife uses all that bad stuff. smile p. s. Chicken should be very tender. 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
