[CnD] Baking pans
I generally don't like using disposable baking pans. The heavier pans are easier to feel when wearing oven mitts, so the pan wouldn't tilt when I am taking it out of the oven. It is especially important when baking meat, tilting the pan would be a disaster with all the grease and the meat juices running into the oven. I sometimes put a disposable pan inside a heavier pan, for example when I cook the frozen waffles, the disposable pan replaces the foil lining in that case. -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
Re: [CnD] Baked fries
I like thinner fries, like the shoestring type. And I like them crispy. -Original Message- From: Cookinginthedark On Behalf Of Deborah Barnes via Cookinginthedark Sent: Monday, February 17, 2020 9:44 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] Baked fries I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. Marie ___ 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] Baked fries
If you soak the fries in salt water for a half hour then remove and allow to dry some, you don't need to put salt on the fries at the table. On Mon, 17 Feb 2020, Immigrant via Cookinginthedark wrote: > Date: Mon, 17 Feb 2020 19:00:21 > From: Immigrant via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Baked fries > > Butter is tastier, and it is a natural product. With my 9 by 13-inch pan, > the fries are very unlikely to fit in 1 layer if I cook the entire pound, so > regardless of what fat I use, I would need to toss them. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Monday, February 17, 2020 6:10 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Baked fries > > My version of baked fries require no tossing. > > Just spray the foil-lined pan and the layered potatoes with cooking > > Spray. No tossing required. Why use so much butter? > > How about using vegetable oil; olive oil has a lower flash > > Point than vegetable cooking spray and is not > > Recommended for frying. > > > > Marie > > > > ___ > 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] Baked fries
Olive oil is better than cooking spray. On Mon, 17 Feb 2020, Marie Rudys via Cookinginthedark wrote: > Date: Mon, 17 Feb 2020 18:10:23 > From: Marie Rudys via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Baked fries > > My version of baked fries require no tossing. > > Just spray the foil-lined pan and the layered potatoes with cooking > > Spray. No tossing required. Why use so much butter? > > How about using vegetable oil; olive oil has a lower flash > > Point than vegetable cooking spray and is not > > Recommended for frying. > > > > Marie > > > > ___ > 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 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 square pan > to cook > them in, rather than a cookie sheet as most instructions for doing > fries in > the
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 > > 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
[CnD] Success!!!
Hi everyone so I just wanted to let everybody know that my dinner tonight was successful it was very very good and it definitely gave me confidence to want to cook in the future I also wanted to thank everyone for all of their tips they were really helpful especially the ones about the convection oven I cooked the food in my Amazon oven and I didn’t have to flip it once it was fantastic so thank you again everyone for all of your tips and if you have anymore keep them coming I love seeing the different tips and recipes people have Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Waffle iron
That's fine; I like homemade waffles better. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 6:18 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Waffle iron Don't need a waffle iron. Simply purchase the eggo waffles. Just my opinion on this topic. Ron -Original Message- From: Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 13:21 To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both
Re: [CnD] Cooking steak on the George foreman
The "lid" is the top plate. I call it the lid. Probably would have been clearer if I said "top plate". Don't mind me. Pauline On 2/17/20, Marie Rudys via Cookinginthedark wrote: > Oh, the grill has a lead? Where is the lid? > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Kathy Brandt via Cookinginthedark > Sent: Monday, February 17, 2020 8:25 AM > To: cookinginthedark > Cc: Kathy Brandt > Subject: [CnD] Cooking steak on the George foreman > > Possible resend, but this didn’t come back to me: > > In the past I would’ve told you I do consistently better with hamburgers > then with steak. However, for Christmas someone gave me schwans filet > mignon. Since there directions weren’t for the George Foreman, I looked up > online, and found in one place where they recommended to butterfly the > Stake, (You cut through the middle along the side, so that there is a top > and a bottom, but is still attached), and put seasoning in the middle, which > you are using for the top and bottom; I put on some olive oil first, and > then press in my garlic and seasoning blend, heat up the George foreman for > five minutes, and then Cook the steak for 7 to 8 minutes. This last time I > had thought my timer was set properly, but it wasn’t, which thankfully I > discovered, so I estimated how long it had been on there, and then went > according to the smell, and it still turned out. You cook the steak from the > thawed state, not frozen, and let the meat rest on a plate at least 10 > minutes so that it doesn’t lose the juices. My grill is the small one, > without the temperature control. And yes, it really helps with cleaning to > immediately, after unplugging the grill, put a wet paper towel in and close > the lead. > ___ > 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] Baked fries
I use olive oil with a little salt, but I love my husband's best. He gets Nathan's Jumbo crinklecut French fries. He tends to sort of steam them, but they're oh so good!!! I eat his when I can but if I don't want to fry them, I use olive oil and seasoned salt or something. We don't use much salt anymore, but I do want a little on my fries. Deb B. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. Marie ___ 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] Easy recipes
Thanks for this info. But I have to correct you on the actual title. Here's what I found on the BARD site, thanks to my victor reader trek unit. Help My Apartment has a kitchen cookbook 100 plus great recipes. I simply did a search for Help My Apartment. The book is I believe the fifth one in the search. If you own and or use a Victor Reader Stream version 2 or a Victor Reader Trek? Simply just tap your six key until you come across the book and simply down load the book. Many thanks for this book. Ron KR3DOG -Original Message- From: Lynda via Cookinginthedark Sent: Monday, February 17, 2020 12:55 To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] Easy recipes There is a book on the bard site called Help my apartment has a kitchen that has simple recipes. Lynda and Missy On 2/17/2020 9:59 AM, Marie Rudys via Cookinginthedark wrote: There are cookbooks with easy recipes in them At Blind Bookstop. And, I can always look up what I have. Peg Bracken did one called I Hate To Cook Book, Back in the 1950's And I copied it into digital form when I had a worn copy In braille. And there are other easy recipes I have in my Collection. All I have to do is look in my digital archive on a flash Drive or my sd card. Don't worry; I know the limit on this list. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Waffles
There are sugar free candies that will work for this. I supposedly have diabetes too, but with an A1C under 6 I don't have to be quite as particular about it. I eat at least one Gala every day -- breakfast is always a hand full of peanuts, a sliced and cored Gala, and one of those cup of noodles things. I've found this does a decent job of balancing everything so my blood sugar doesn't get too out of whack. Which reminds me, if you can't do any type of candy for learning to target nuts like peanuts, cashews, or pistachios will also do the trick. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 7:59 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Waffles Well, I will pass on the M & M's; can't have 'em because of Diabetes. I might try making them with my favorite apples that Are not sweet; I like Gala apples. I used to love Red Delicious, but I can't Have those anymore. That's life for me. Please don't get me wrong. I'm not here to cry on anyone's virtual shoulder. I am sure we have a number of us Who sometimes have the sugar blues, no pun intended. I fall off the wagon and sometimes have a Kit Kat, but I know I should not. Not very often. Sometimes, I am very strict with myself. I have to be. Marie ___ 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] Waffle iron
Don't need a waffle iron. Simply purchase the eggo waffles. Just my opinion on this topic. Ron -Original Message- From: Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 13:21 To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both sides of the iron while the iron is cold and before putting prepared batter on the iron. The first waffle I made I put the batter on the iron after the grease and that was all done with the iron being cold. Then I applied the power and waited until I could smell the batter cooking. Once that was done I opened the iron
Re: [CnD] Easy recipes
I deeply appreciate this new tip. Ron who's a new cook as well. -Original Message- From: Lynda via Cookinginthedark Sent: Monday, February 17, 2020 12:55 To: cookinginthedark@acbradio.org Cc: Lynda Subject: Re: [CnD] Easy recipes There is a book on the bard site called Help my apartment has a kitchen that has simple recipes. Lynda and Missy On 2/17/2020 9:59 AM, Marie Rudys via Cookinginthedark wrote: There are cookbooks with easy recipes in them At Blind Bookstop. And, I can always look up what I have. Peg Bracken did one called I Hate To Cook Book, Back in the 1950's And I copied it into digital form when I had a worn copy In braille. And there are other easy recipes I have in my Collection. All I have to do is look in my digital archive on a flash Drive or my sd card. Don't worry; I know the limit on this list. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
Sounds nice; maybe I should have waited and gotten that one. Are the plates removable? Can you cook thicker cuts of meats with that Grill? Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Carol Ashland via Cookinginthedark Sent: Monday, February 17, 2020 5:47 PM To: Mike and Jean via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Baked Steak I like the OptiGrill, which is available from Amazon. It have a catcher for grease, and you can cook almost anything on it. My wonderful friend Pam gave it to me for Christmas, and I just love it! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Feb 17, 2020 5:27 PM, Mike and Jean via Cookinginthedark wrote: > > I have found that the cuisinart griddler is so much easier to clean than the > forman grill. Also, it drains the fat away from the meat, however, it leaves > the meat a lot more moist. The plates are reversable so that you can grill a > steak or cook pancakes without flipping. I really love thisdevice.. > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Monday, February 17, 2020 5:17 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > Thanks for the tip. > I love my new Black and Decker talking toaster oven. > Ron Ham Radio Station KR3DOG > > -Original Message- > From: Diane.fann7--- via Cookinginthedark > Sent: Monday, February 17, 2020 09:20 > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Baked Steak > > I would not want to be without a George Foreman grill. . Ron, you are right > about the cleaning being a pain. I recently had to replace mine. I got one > with detachable plates. You can hand wash them or put them in a dishwasher, > and cleaning is much easier. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:12 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though and > my microwave oven. > Ron KR3DOG > > -Original Message- > From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: cookinginthedark@acbradio.org > Cc: gmtra...@comcast.net > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so I’ll > remember it to make it in the future > > Sent from my iPhone > > > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > > wrote: > > > > This is how I cook steak. > > > > Baked Steak > > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > > the steak to taste with salt, pepper, garlic powder and Italian > > seasoning. Place in prepared baking pan. Put dabs of butter on top of > > the steak, close to the center, along the entire length of the meat, > > pressing them into the meat lightly. Bake at 350 degrees until the > > desired doneness is reached (about 45 minutes for a well-done steak). > > > > ___ > > 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 > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and
[CnD] Waffles
Well, I will pass on the M & M's; can't have 'em because of Diabetes. I might try making them with my favorite apples that Are not sweet; I like Gala apples. I used to love Red Delicious, but I can't Have those anymore. That's life for me. Please don't get me wrong. I'm not here to cry on anyone's virtual shoulder. I am sure we have a number of us Who sometimes have the sugar blues, no pun intended. I fall off the wagon and sometimes have a Kit Kat, but I know I should not. Not very often. Sometimes, I am very strict with myself. I have to be. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
I like the OptiGrill, which is available from Amazon. It have a catcher for grease, and you can cook almost anything on it. My wonderful friend Pam gave it to me for Christmas, and I just love it! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Feb 17, 2020 5:27 PM, Mike and Jean via Cookinginthedark wrote: > > I have found that the cuisinart griddler is so much easier to clean than the > forman grill. Also, it drains the fat away from the meat, however, it leaves > the meat a lot more moist. The plates are reversable so that you can grill a > steak or cook pancakes without flipping. I really love thisdevice.. > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Monday, February 17, 2020 5:17 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > Thanks for the tip. > I love my new Black and Decker talking toaster oven. > Ron Ham Radio Station KR3DOG > > -Original Message- > From: Diane.fann7--- via Cookinginthedark > Sent: Monday, February 17, 2020 09:20 > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Baked Steak > > I would not want to be without a George Foreman grill. . Ron, you are right > about the cleaning being a pain. I recently had to replace mine. I got one > with detachable plates. You can hand wash them or put them in a dishwasher, > and cleaning is much easier. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:12 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though and > my microwave oven. > Ron KR3DOG > > -Original Message- > From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: cookinginthedark@acbradio.org > Cc: gmtra...@comcast.net > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so I’ll > remember it to make it in the future > > Sent from my iPhone > > > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > > wrote: > > > > This is how I cook steak. > > > > Baked Steak > > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > > the steak to taste with salt, pepper, garlic powder and Italian > > seasoning. Place in prepared baking pan. Put dabs of butter on top of > > the steak, close to the center, along the entire length of the meat, > > pressing them into the meat lightly. Bake at 350 degrees until the > > desired doneness is reached (about 45 minutes for a well-done steak). > > > > ___ > > 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 > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency > Communications Station And Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark
Re: [CnD] Baked Steak
-Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Monday, February 17, 2020 5:27 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Baked Steak I have found that the cuisinart griddle is so much easier to clean than the foreman grill. Also, it drains the fat away from the meat, however, it leaves the meat a lot more moist. The plates are reversable so that you can grill a steak or cook pancakes without flipping. I really love this device.. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 5:17 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak Thanks for the tip. I love my new Black and Decker talking toaster oven. Ron Ham Radio Station KR3DOG -Original Message- From: Diane.fann7--- via Cookinginthedark Sent: Monday, February 17, 2020 09:20 To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Baked Steak I would not want to be without a George Foreman grill. . Ron, you are right about the cleaning being a pain. I recently had to replace mine. I got one with detachable plates. You can hand wash them or put them in a dishwasher, and cleaning is much easier. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:12 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > ___ > 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified
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 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
Re: [CnD] Baked Steak
I have found that the cuisinart griddler is so much easier to clean than the forman grill. Also, it drains the fat away from the meat, however, it leaves the meat a lot more moist. The plates are reversable so that you can grill a steak or cook pancakes without flipping. I really love thisdevice.. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Monday, February 17, 2020 5:17 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak Thanks for the tip. I love my new Black and Decker talking toaster oven. Ron Ham Radio Station KR3DOG -Original Message- From: Diane.fann7--- via Cookinginthedark Sent: Monday, February 17, 2020 09:20 To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Baked Steak I would not want to be without a George Foreman grill. . Ron, you are right about the cleaning being a pain. I recently had to replace mine. I got one with detachable plates. You can hand wash them or put them in a dishwasher, and cleaning is much easier. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:12 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > ___ > 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___
Re: [CnD] Waffle iron
That is a really cool trick with the candy. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 8:04 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Both of mine are the standard waffle size, and 2/3 cup of batter does the job well. We played with this extensively one time during a VR Training session -- the trainer was less than a year out from retirement, and nobody ever asked her about making waffles up to that point. The basic rule for everything is the same -- practice with the power off until you get your space relationships worked out. Then get someone sighted to help out if you don't already have instructions from other blind folks. Then and only then it's time to turn the power on, mix up ingredients, and do it for real. Tip 1: When learning where the center is put Skittles or M's into the measuring cup and feel where they fall. Once you've gotten good at hitting the center you can move on to working with a hot surface. Remember to eat all the candy first of course. Waffle Tip1: That said, M waffles can be tasty. Or if you want something different experiment with shredded cheese, diced ham, crumbled bacon, chopped green onions, diced mushrooms, or other savory things. Great for lunch instead of breakfast. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 4:59 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron As I said, for a small waffle iron, such as the one I have, 1/3 to 1/2 cup of batter per cavity is sufficient. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 10:21 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen
Re: [CnD] Waffle iron
Both of mine are the standard waffle size, and 2/3 cup of batter does the job well. We played with this extensively one time during a VR Training session -- the trainer was less than a year out from retirement, and nobody ever asked her about making waffles up to that point. The basic rule for everything is the same -- practice with the power off until you get your space relationships worked out. Then get someone sighted to help out if you don't already have instructions from other blind folks. Then and only then it's time to turn the power on, mix up ingredients, and do it for real. Tip 1: When learning where the center is put Skittles or M's into the measuring cup and feel where they fall. Once you've gotten good at hitting the center you can move on to working with a hot surface. Remember to eat all the candy first of course. Waffle Tip1: That said, M waffles can be tasty. Or if you want something different experiment with shredded cheese, diced ham, crumbled bacon, chopped green onions, diced mushrooms, or other savory things. Great for lunch instead of breakfast. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 4:59 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron As I said, for a small waffle iron, such as the one I have, 1/3 to 1/2 cup of batter per cavity is sufficient. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 10:21 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original
Re: [CnD] Baked French fries
If I slice potatoes myself, I like to chop an onion and add to them. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, February 17, 2020 6:58 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked French fries And she does this with frozen ones or potatoes she cuts herself. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, February 17, 2020 3:29 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Baked French fries I always grease foil before baking anything. And in case of French fries, I toss them with melted butter before I bake them. -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 ___
Re: [CnD] Baked fries
Butter is tastier, and it is a natural product. With my 9 by 13-inch pan, the fries are very unlikely to fit in 1 layer if I cook the entire pound, so regardless of what fat I use, I would need to toss them. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Monday, February 17, 2020 6:10 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Baked fries My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. Marie ___ 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] Baked French fries
And she does this with frozen ones or potatoes she cuts herself. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, February 17, 2020 3:29 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Baked French fries I always grease foil before baking anything. And in case of French fries, I toss them with melted butter before I bake them. -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
[CnD] Baked fries
My version of baked fries require no tossing. Just spray the foil-lined pan and the layered potatoes with cooking Spray. No tossing required. Why use so much butter? How about using vegetable oil; olive oil has a lower flash Point than vegetable cooking spray and is not Recommended for frying. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking steak on the George foreman
Oh, the grill has a lead? Where is the lid? Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Monday, February 17, 2020 8:25 AM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Cooking steak on the George foreman Possible resend, but this didn’t come back to me: In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ 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] Waffle iron
As I said, for a small waffle iron, such as the one I have, 1/3 to 1/2 cup of batter per cavity is sufficient. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, February 17, 2020 10:21 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both sides of the iron while the iron is cold and before putting prepared batter on the iron. The first waffle I made I put the batter on the iron after the grease and that was all done with the iron being cold. Then I
[CnD] Baked Fries
My way of baking frozen French fries: Baked Fries Frozen French fries (1-pound or 20-ounce bag, or half of a 2-pound bag) 1-2 ounces butter Italian seasoned bread crumbs Garlic powder to taste Grated Parmesan cheese Place the fries in a baking pan lined with double layer of aluminum foil. Melt the butter and drizzle over fries, toss to coat. Sprinkle with bread crumbs, garlic powder and Parmesan, and again toss to combine. Bake at 400 degrees for 20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
Thanks for the tip. I love my new Black and Decker talking toaster oven. Ron Ham Radio Station KR3DOG -Original Message- From: Diane.fann7--- via Cookinginthedark Sent: Monday, February 17, 2020 09:20 To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Baked Steak I would not want to be without a George Foreman grill. . Ron, you are right about the cleaning being a pain. I recently had to replace mine. I got one with detachable plates. You can hand wash them or put them in a dishwasher, and cleaning is much easier. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:12 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark wrote: This is how I cook steak. Baked Steak 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan with 2 layers of aluminum foil. Grease the top sheet of foil. Season the steak to taste with salt, pepper, garlic powder and Italian seasoning. Place in prepared baking pan. Put dabs of butter on top of the steak, close to the center, along the entire length of the meat, pressing them into the meat lightly. Bake at 350 degrees until the desired doneness is reached (about 45 minutes for a well-done steak). ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
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] Waffle iron
Measuring cup. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 7:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both sides of the iron while the iron is cold and before putting prepared batter on the iron. The first waffle I made I put the batter on the iron after the grease and that was all done with the iron being cold. Then I applied the power and waited until I could smell the batter cooking. Once that was done I opened the iron and got me the first waffles off that iron. Since I lived alone at the time I didn't make large batches of waffles on the iron so never needed to grease the iron again while cooking but expect you could cut the power and allow the iron to cool some and then grease the iron again. You
Re: [CnD] Easy recipes
There is a book on the bard site called Help my apartment has a kitchen that has simple recipes. Lynda and Missy On 2/17/2020 9:59 AM, Marie Rudys via Cookinginthedark wrote: There are cookbooks with easy recipes in them At Blind Bookstop. And, I can always look up what I have. Peg Bracken did one called I Hate To Cook Book, Back in the 1950's And I copied it into digital form when I had a worn copy In braille. And there are other easy recipes I have in my Collection. All I have to do is look in my digital archive on a flash Drive or my sd card. Don't worry; I know the limit on this list. Marie ___ 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 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 >
Re: [CnD] Waffle iron
I would use a metal funnel in addition to the measuring cup. It should be possible to center the funnel before pouring batter. On Mon, 17 Feb 2020, diane.fann7--- via Cookinginthedark wrote: > Date: Mon, 17 Feb 2020 09:58:11 > From: diane.fann7--- via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Waffle iron > > I would use a measuring cup. > > -Original Message- > From: Cookinginthedark On Behalf Of > Johna Gravitt via Cookinginthedark > Sent: Monday, February 17, 2020 8:31 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] Waffle iron > > How do you determine how much batter you're pouring onto the surface? > I've always had trouble with making waffles and pancakes because of the mess > the batter makes when pouring. > > 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 > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 10:39 AM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Waffle iron > > Hello, everyone!! > > My waffle iron is made by Holstein Housewares. It is nice and small. > I use a cookie sheet with sides under it in case some of the Batter drips. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Sunday, February 16, 2020 6:37 AM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Waffle iron > > HI I have a couple of questions. > Sense I have very limited vision I do everything by feel. So how can I get > around making sure I put the waffle in the center so they cook all the way? > Also my waffle it seems like it is a little dryer then I would like. I have > been having someone help me make the waffles. I use a keto recipe that uses > almond flower. > Thanks. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Mike and Jean via Cookinginthedark > Sent: Sunday, February 16, 2020 5:02 AM > To: cookinginthedark@acbradio.org > Cc: Mike and Jean > Subject: Re: [CnD] Waffle iron > > What type waffle iron did you get? What brand and model? > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 4:17 AM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Waffle iron > > Hello, everyone!! > > Since I got the waffle iron, I made three batches of waffles, the largest > one being > 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I > notice that almond milk works well in the batter I make. Usually, regular > cow's milk is in the recipe. > > Some of my waffles has nuts in them, some chocolate chips and fruit, as I > was finishing off a bag of frozen fruit. What I have noticed is, when > making "filled" waffles, I use a cup one smaller than a half a cup, so that > the batter does not overflow the 2 cavities. The waffles still come out > nicely. > > I will never buy frozen waffles again!!! > > Marie > > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Saturday, February 15, 2020 8:55 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Waffle iron > > Just a note -- I've never had sticking problems with my waffle irons. > Here's what I do. First, I put the iron on a pizza pan, just in case > anything spills. I use a metal measuring cup as that makes it easier to tap > the sides of the iron to get positioning. I turn the iron on and wait for it > to click. I open it and put 2/3 cups of batter in the center. If you need to > find your location marker while the iron is cold and the measuring cup is > empty. Close the iron and listen for the click again. It's ready, and it > will tend to adhere to the top just a bit until you knock the waffle loose. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jude DaShiell via Cookinginthedark > Sent: Saturday, February 08, 2020 11:12 AM > To: Jennifer Thompson via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Waffle iron > > Grease both sides of the iron while the iron is cold and before putting > prepared batter
Re: [CnD] Convction Cooking
Oh boy! Did I ever need this information! Thanks. I knew there was a difference between traditional baking and convection oven baking but have never seen instructions for a convection oven. I was just guessing what to do. I am glad to say I had a lot of it correct, but more from luck and using my nose to tell me when it was time to remove food from the oven. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 9:25 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: [CnD] Convction Cooking From: The Convection Oven Cookbook By The General Electric Company In a convection oven, a fan circulates hot Air around the food and evenly distributes it throughout The oven cavity. Circulating air prevents heat >From collecting at the top of the oven and creates a more Uniform oven temperature. The circulating air Uniformly heats the food, producing a crisp, Brown exterior. Conventional baking and roasting temperatures May need to be reduced by 25 degrees F when convection cooking. Convection Techniques Many of the techniques used in conventional cooking are Also important when cooking by convection. Following these recommendations will assure exceptional baking results. The same cookware and utensils that are normally used when conventionally baking Can also be used in convection ovens. For best results, However, use shiny, aluminum utensils. Dark or matte finish utensils will produce darker browning On food surfaces. Heat-resistant paper and plastic containers that manufacturers recommend for use in conventional Ovens can be used in convection ovens. Plastic cooking utensils that are heat resistant to Temperatures of 400 degrees are also suitable. Use a pan with low sides whenever possible. A shallow pan allows air to circulate Around the food more efficiently. As a general rule, reduce conventional temperatures by 25 degrees. Remember, oven walls, shelves and utensils do get hot during cooking. Always use dry oven mitts when removing Utensils from the oven. Convection roasting is ideal for meat. Moisture and flavor are Sealed in quickly as circulating hot air browns the surface. Chicken and other poultry Crisp golden skin but stay juicy and tender. Casseroles may bake in less time or at a lower temperature than in a conventional oven. Pies baked in a convection oven are evenly browned, tender and flaky. The convection ovens uniform temperature helps keep airy foods, such as cream puffs, high and light. Breads baked in the convection oven have consistent texture and evenly browned crusts. Adapting Recipes for Convection Cooking 1.As a general rule when converting recipes for convection baking, 2. Reduce baking temperatures by 25 degrees F. Exceptions are 3. Roasts, layer cakes, yeast breads and two-crust pies. 2. Cook times may be reduced as well. Some foods may actually cook in one-fourth to one-third less time in the Convection oven. 4.Preheating the oven is usually not necessary. However, preheating may be desirable for foods with 5. Short cook times, such as cookies and biscuits. 4. Check foods for doneness at minimum time. 6.Use utensil size recommended for recipe. Chart As follows: Food, conventional oven temperature and convection oven temperature; comments. Beef: Tender Roasts 325 325 Roasts will cook in about ¼ less time. Beef: Pot roast, Swiss steak: 325; 300 to 325 Roasts will cook in about ¼ less time. Pork: Roasts 325; 325 Roasts will cook in about ¼ less time. Pork Chops: 350 to 375; 325 to 350 Roasts will cook in about ¼ less time. Pork, ham: Fully cooked 325; 325 Roasts will cook in about ¼ less time. Lamb, Roast: 325; 325 Roasts will cook in about 1/3 less time. Poultry: Whole chicken 325; 325 to 350 Cook times are about the same for conventional. Poultry, Turkey, unstuffed 325; 325 Turkey cooks in about 1/3 less time. Fish, steaks, fillets (1 to 2 pounds) 400 to 450; 325 to 375 Cook times are about the same as conventional; temperature is reduced. Vegetables Acorn squash 350; 325 Cook times are about the same as conventional. Baked potatoes 425; 400 Reduce temperature and cook time. Main Dishes Casseroles 350; 325 to 350 Casseroles will generally bake in 5 to 10 minutes less time. Meat Loaf (1-1/2 pounds) 350; 325 Cook time is about the same as conventional. Quiche 350; 325 Cook time is about the same as conventional. Breads Quick bread 350; 325 Quick breads will cook in about the same or slightly less time. Corn Bread 425; 400 Biscuits 450 to 500; 425 Cook time is slightly longer. Desserts Layer Cake 350; 300 Use third © shelf position. Cookies 350 to 375; 325 Use multi-shelf feature. Pies (2-crust) 375; 400
[CnD] Cooking steak on the George foreman
Possible resend, but this didn’t come back to me: In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked French fries
How do you toss fries do you just put them in the bowl with melted butter and then shake them Sent from my iPhone > On Feb 17, 2020, at 3:55 PM, Immigrant via Cookinginthedark > wrote: > > I always grease foil before baking anything. And in case of French fries, I > toss them with melted butter before I bake them. > > -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
Re: [CnD] Baked Steak
It is true that cleaning a Foreman grill can be a royal pain. I have one but haven’t used it in a long time. The technique of laying wet paper towel on the surface and leaving it it there as it cools is a good one. Pauline On Mon, Feb 17, 2020, 10:21 AM diane.fann7--- via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I would not want to be without a George Foreman grill. . Ron, you are > right about the cleaning being a pain. I recently had to replace mine. I > got one with detachable plates. You can hand wash them or put them in a > dishwasher, and cleaning is much easier. > > Diane > > -Original Message- > From: Cookinginthedark On Behalf > Of Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:12 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though > and my microwave oven. > Ron KR3DOG > > -Original Message- > From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: cookinginthedark@acbradio.org > Cc: gmtra...@comcast.net > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -Original Message- > From: Cookinginthedark On Behalf > Of Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so > I’ll remember it to make it in the future > > Sent from my iPhone > > > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > > wrote: > > > > This is how I cook steak. > > > > Baked Steak > > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > > the steak to taste with salt, pepper, garlic powder and Italian > > seasoning. Place in prepared baking pan. Put dabs of butter on top of > > the steak, close to the center, along the entire length of the meat, > > pressing them into the meat lightly. Bake at 350 degrees until the > > desired doneness is reached (about 45 minutes for a well-done steak). > > > > ___ > > 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 > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency > Communications Station And Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > > ___ > 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] talking thermometer
OK that’s good to know I’ll have to keep that in mind when cooking today Sent from my iPhone > On Feb 17, 2020, at 11:26 AM, Marie Rudys via Cookinginthedark > wrote: > > Talking thermometers are very accurate. > > You don't have to worry about that. > > When a recipe says that food has to be at a certain temperature, > > They mean just that. Don't be afraid to reach for that talking > > Thermometer to find out if the chicken is 145 or 160 degrees. > > > > Marie > > > > > > ___ > 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
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] Delicious Pork Chops
Maybe I'll try one of these for dinner. I'll just cook one instead of four in case I don't like the results. The recipe sounds simple and good though, and I do have some true mayonnaise in the house I can use. I can mash some potatoes to go with it and a salad to add vegetables. Thanks for the idea, and I do love simple recipes that don't take a lot of time and trouble to make. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Sunday, February 16, 2020 10:09 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Delicious Pork Chops Delicious Pork Chops 4 pork chops 1/2 cup mayonnaise 1/2 teaspoon salt 1 cup bread crumbs Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till tender. ___ 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] Baked French fries
I always grease foil before baking anything. And in case of French fries, I toss them with melted butter before I bake them. -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.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] Cooking steak on the George foreman
In the past I would’ve told you I do consistently better with hamburgers then with steak. However, for Christmas someone gave me schwans filet mignon. Since there directions weren’t for the George Foreman, I looked up online, and found in one place where they recommended to butterfly the Stake, (You cut through the middle along the side, so that there is a top and a bottom, but is still attached), and put seasoning in the middle, which you are using for the top and bottom; I put on some olive oil first, and then press in my garlic and seasoning blend, heat up the George foreman for five minutes, and then Cook the steak for 7 to 8 minutes. This last time I had thought my timer was set properly, but it wasn’t, which thankfully I discovered, so I estimated how long it had been on there, and then went according to the smell, and it still turned out. You cook the steak from the thawed state, not frozen, and let the meat rest on a plate at least 10 minutes so that it doesn’t lose the juices. My grill is the small one, without the temperature control. And yes, it really helps with cleaning to immediately, after unplugging the grill, put a wet paper towel in and close the lead. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No flip hash browns
While you are cooking your bacon or sausage: Place a frozen hash brown patty onto a pan with your Bacon or sausage and cook at 400 for 10 minutes At convention bake, or at 350 on convection bake. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] talking thermometer
Talking thermometers are very accurate. You don't have to worry about that. When a recipe says that food has to be at a certain temperature, They mean just that. Don't be afraid to reach for that talking Thermometer to find out if the chicken is 145 or 160 degrees. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] No flip bacon
Place 2 or 4 slices of bacon into a cold Toaster oven size pan (I have a 7 by 11 inch one with sides). Cook bacon at 400 degrees on conventional bake setting or At 350 convection setting, 20 minutes. It will be crisp when done. Alternately, for those who have a Foreman or Hamilton Beach Electric grill, you can also cook bacon in them. No flip. And, it works well with breakfast sausage patties and links, too. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Simple Baked Potato
No flip. Wrap a potato in aluminum foil. Bake at 350 degrees for 60 to 90 minutes, Depending on the size of the potato. Unwrap, cut open, scoop out and mash the pulp, and dress it up with Anything you want, a little cheese, sour cream or Plain yogurt, salsa. Enjoy. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy recipes
There are cookbooks with easy recipes in them At Blind Bookstop. And, I can always look up what I have. Peg Bracken did one called I Hate To Cook Book, Back in the 1950's And I copied it into digital form when I had a worn copy In braille. And there are other easy recipes I have in my Collection. All I have to do is look in my digital archive on a flash Drive or my sd card. Don't worry; I know the limit on this list. Marie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
After you take the food out of the George Foreman, wet paper towels and place them in the grill and close the lid. After it cools enough to handle, clean up is much easier. -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:12 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > ___ > 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ 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
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] Baked Steak
I would not want to be without a George Foreman grill. . Ron, you are right about the cleaning being a pain. I recently had to replace mine. I got one with detachable plates. You can hand wash them or put them in a dishwasher, and cleaning is much easier. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:12 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > ___ > 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ 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] Waffle iron
I use a 1/2 or if I am making "filled" waffles, a 1/3 measuring cup To pour the right kind of batter in the center, or close to the center, of each Of the 2 cavities in my waffle iron. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, February 17, 2020 5:31 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Waffle iron How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both sides of the iron while the iron is cold and before putting prepared batter on the iron. The first waffle I made I put the batter on the iron after the grease and that was all done with the iron being cold. Then I applied the power and waited until I could smell the batter cooking. Once that was done I opened the iron and got me the first waffles off that iron. Since I lived alone at the time I didn't make large batches of waffles on the iron so never needed to grease
Re: [CnD] Baked Steak
These are also helpful I’m going to save everyone of these into a folder so I can go back and look at them later when I’m cooking on my own Sent from my iPhone > On Feb 17, 2020, at 7:52 AM, Ron Kolesar via Cookinginthedark > wrote: > > Many thanks for the tip. > How long should I leave the meat in the grill for a medium to medium rare? > Which class were you in? > We LDB Grads need to stick together. SMILES. > I unfortunately can't get another dog because of health reasons. > I was in Class May of 1993, can't remember the class number and my last dog > in March of 2004, class 0904. > So thanks once again for the tips. > > -Original Message- From: Lora Leggett via Cookinginthedark > Sent: Sunday, February 16, 2020 22:44 > To: cookinginthedark@acbradio.org > Cc: Lora Leggett > Subject: Re: [CnD] Baked Steak > > Hi Ron, > Dale Campbell shared a tip that I have tried with the George Foreman Grill. > When you transfer your food to a plate or cookie sheet as I do sometimes, wet > a good quality paper towel with hot water, place it on your open grill and > quickly shut it. You will hear a loud sizzle. I forgot to say unplug or > turn off your grill before putting on the towel. Let it sit there while you > eat or whatever. > When you open it again, throw out the towel. > It will still be kind of a pain, but the theory is that it will loosen all of > those little bits so it will be easier to get it clean. > Lora and Leader Dog Firefly > > > Sent from Mail for Windows 10 > > From: Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 10:30 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Baked Steak > > I have a George Foreman grill, but I don't like it. > Why Don't I like using it? > It's a pain in the neck to clean all of those grooves. > I do enjoy the new talking black and decker talking toaster oven though and > my microwave oven. > Ron KR3DOG > > -Original Message- From: Gary Metzler via Cookinginthedark > Sent: Sunday, February 16, 2020 20:35 > To: cookinginthedark@acbradio.org > Cc: gmtra...@comcast.net > Subject: Re: [CnD] Baked Steak > > I like to cook my steak on my George Foreman grill. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 8:27 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Baked Steak > > If you use the convection setting, you don't have to flip the food over, > because The heat is circulated by the convection fan in the toaster oven. > > Marie > > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 5:19 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] Baked Steak > > Do you have to flip it at all I love this recipe I’ll have to save it so I’ll > remember it to make it in the future > > Sent from my iPhone > >> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark >> wrote: >> >> This is how I cook steak. >> >> Baked Steak >> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) >> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan >> with 2 layers of aluminum foil. Grease the top sheet of foil. Season >> the steak to taste with salt, pepper, garlic powder and Italian >> seasoning. Place in prepared baking pan. Put dabs of butter on top of >> the steak, close to the center, along the entire length of the meat, >> pressing them into the meat lightly. Bake at 350 degrees until the >> desired doneness is reached (about 45 minutes for a well-done steak). >> >> ___ >> 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 > > In the good old days of Morse code Shorthand, 73's AKA Best Regards and or > Best Whishes,From > Ron Kolesar > Volunteer Certified Licensed Emergency Communications Station > And > Volunteer Certified Licensed Ham Radio Station > With the Call Sign of KR3DOG > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list >
Re: [CnD] Waffle iron
How do you determine how much batter you're pouring onto the surface? I've always had trouble with making waffles and pancakes because of the mess the batter makes when pouring. 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 Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 10:39 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! My waffle iron is made by Holstein Housewares. It is nice and small. I use a cookie sheet with sides under it in case some of the Batter drips. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, February 16, 2020 6:37 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Waffle iron HI I have a couple of questions. Sense I have very limited vision I do everything by feel. So how can I get around making sure I put the waffle in the center so they cook all the way? Also my waffle it seems like it is a little dryer then I would like. I have been having someone help me make the waffles. I use a keto recipe that uses almond flower. Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jean via Cookinginthedark Sent: Sunday, February 16, 2020 5:02 AM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Waffle iron What type waffle iron did you get? What brand and model? -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 4:17 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Waffle iron Hello, everyone!! Since I got the waffle iron, I made three batches of waffles, the largest one being 14 of them. My iron makes 2 heart shaped ones at a time, 4 inches each. I notice that almond milk works well in the batter I make. Usually, regular cow's milk is in the recipe. Some of my waffles has nuts in them, some chocolate chips and fruit, as I was finishing off a bag of frozen fruit. What I have noticed is, when making "filled" waffles, I use a cup one smaller than a half a cup, so that the batter does not overflow the 2 cavities. The waffles still come out nicely. I will never buy frozen waffles again!!! Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, February 15, 2020 8:55 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Waffle iron Just a note -- I've never had sticking problems with my waffle irons. Here's what I do. First, I put the iron on a pizza pan, just in case anything spills. I use a metal measuring cup as that makes it easier to tap the sides of the iron to get positioning. I turn the iron on and wait for it to click. I open it and put 2/3 cups of batter in the center. If you need to find your location marker while the iron is cold and the measuring cup is empty. Close the iron and listen for the click again. It's ready, and it will tend to adhere to the top just a bit until you knock the waffle loose. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, February 08, 2020 11:12 AM To: Jennifer Thompson via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Waffle iron Grease both sides of the iron while the iron is cold and before putting prepared batter on the iron. The first waffle I made I put the batter on the iron after the grease and that was all done with the iron being cold. Then I applied the power and waited until I could smell the batter cooking. Once that was done I opened the iron and got me the first waffles off that iron. Since I lived alone at the time I didn't make large batches of waffles on the iron so never needed to grease the iron again while cooking but expect you could cut the power and allow the iron to cool some and then grease the iron again. You might get away with a second set of waffles on the iron before needing to grease again but I wouldn't try for three sets of waffles otherwise you'd likely have sticking. On Sat, 8 Feb 2020, Jennifer Thompson via Cookinginthedark wrote: > Date: Sat, 8 Feb 2020 07:48:13 > From: Jennifer Thompson via
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] Convction Cooking
This is amazing this is pretty much just exactly what I needed also I have an Amazon smart oven that I just got recently that is amazing and I think it’ll work perfectly for convection cooking because it rotates the entire time it’s cooking with the way it set up so I think that’s going to give it an overall Cooke Sent from my iPhone > On Feb 16, 2020, at 11:25 PM, Marie Rudys via Cookinginthedark > wrote: > > Glad to help. I had a feeling someone needed some more > Information about convection and conventional cooking. > > I started using a convection oven in 2006, love it. > My oven does not talk, but I cannot afford that one, > So I just use what I can afford. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 7:16 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Convction Cooking > > I deeply appreciate the advice in this letter. > I'll have to keep it for future reference. > I want to press the edge of the envelope and learn to do a pot roast, some > ribs. > So, many thanks. > Ron > > -Original Message- > From: Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 21:24 > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: [CnD] Convction Cooking > > From: The Convection Oven Cookbook > > By The General Electric Company > > > > In a convection oven, a fan circulates hot > > Air around the food and evenly distributes it throughout > > The oven cavity. Circulating air prevents heat > > From collecting at the top of the oven and creates a more > > Uniform oven temperature. The circulating air > > Uniformly heats the food, producing a crisp, > > Brown exterior. Conventional baking and roasting temperatures > > May need to be reduced by 25 degrees F when convection cooking. > > > > Convection Techniques > > Many of the techniques used in conventional cooking are > > Also important when cooking by convection. > > Following these recommendations will assure exceptional baking results. > > > > The same cookware and utensils that are normally used when conventionally > baking > > Can also be used in convection ovens. For best results, > > However, use shiny, aluminum utensils. Dark or matte finish utensils will > produce darker browning > > On food surfaces. > > > > Heat-resistant paper and plastic containers that manufacturers recommend for > use in conventional > > Ovens can be used in convection ovens. Plastic cooking utensils that are > heat resistant to > > Temperatures of 400 degrees are also suitable. > > > > Use a pan with low sides whenever possible. A shallow pan allows air to > circulate > > Around the food more efficiently. > > > > As a general rule, reduce conventional temperatures by 25 degrees. > > > > Remember, oven walls, shelves and utensils do get hot during cooking. Always > use dry oven mitts when removing > > Utensils from the oven. > > > > Convection roasting is ideal for meat. Moisture and flavor are > > Sealed in quickly as circulating hot air browns the surface. Chicken and > other poultry > > Crisp golden skin but stay juicy and tender. > > Casseroles may bake in less time or at a lower temperature than in a > conventional oven. > > > > Pies baked in a convection oven are evenly browned, tender and flaky. > > The convection oven’s uniform temperature helps keep airy foods, such as > cream puffs, high and light. > > Breads baked in the convection oven have consistent texture and evenly > browned crusts. > > > > Adapting Recipes for Convection Cooking > > > > 1.As a general rule when converting recipes for convection baking, > > 2. Reduce baking temperatures by 25 degrees F. Exceptions are > > 3. Roasts, layer cakes, yeast breads and two-crust pies. > > 2. Cook times may be reduced as well. Some foods may actually cook in > one-fourth to one-third less time in the > > Convection oven. > > > > 4.Preheating the oven is usually not necessary. However, preheating > may be desirable for foods with > > 5. Short cook times, such as cookies and biscuits. > > 4. Check foods for doneness at minimum time. > > > > 6.Use utensil size recommended for recipe. > > > > > > Chart > > As follows: Food, conventional oven temperature and convection oven > temperature; comments. > > > > Beef: Tender Roasts’ 325’ 325 > > Roasts will cook in about ¼ less time. > > > > Beef: Pot roast, Swiss steak: > > 325; 300 to 325 > > Roasts will cook in about ¼ less time. > > > > Pork: Roasts > > 325; 325 > > Roasts will cook in about ¼ less time. > > > > Pork Chops: > > 350 to 375; 325 to 350 > > Roasts will cook in about ¼ less time. > > > > Pork, ham: Fully cooked > > 325; 325 > > Roasts will cook in about ¼ less time. > > > > Lamb, Roast:
Re: [CnD] cooking tips / try a crock pot
With my talking toaster oven the way it’s set up I have a bit of a hard time standing to the side of it when opening it I guess maybe because of the way it’s set up but with my new Amazon oven I just got it opens like a microwave door so when that happens I am able to sort of move my self to the side because I’m behind the door when I’m opening it so I feel like that helps a lot Sent from my iPhone > On Feb 17, 2020, at 1:07 AM, Jan via Cookinginthedark > wrote: > > Pauline, you're correct. It's better to stand a bit to the side when you > open the oven door. I've been doing it for so long, I take it for granted. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Pauline Smith via Cookinginthedark > Sent: Sunday, February 16, 2020 10:28 PM > To: cookinginthedark@acbradio.org > Cc: Pauline Smith > Subject: Re: [CnD] cooking tips / try a crock pot > > Good evening. > > I use oven, toaster oven, and crockpot. I use the first 2 appliances the > most. As Jan said, the oven and toaster oven can be used safely as long as > you use elbow-length oven mitts. Other tips include using both hands to take > pans out of the oven and opening the door copleting when removing them. You > will have to stand on the side instead of right in front of the oven when you > do this. > > Pauline > >> On Sun, Feb 16, 2020, 9:56 PM Jan via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >> The regular oven is perfectly safe, just as long as you use oven >> mitts. I use it and a toaster oven, depending on what I'm cooking. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Brennen Kinch via Cookinginthedark >> Sent: Sunday, February 16, 2020 1:52 PM >> To: cookinginthedark@acbradio.org >> Cc: Brennen Kinch >> Subject: Re: [CnD] cooking tips / try a crock pot >> >> Yeah I have an Amazon smart oven which is like a little bit bigger >> than a microwave and then I have a magic chef talking toaster oven and >> I’d rather use those over the regular oven because I feel like they’re >> safer I’ve only used the crockpot once and I feel like I didn’t have >> very good luck with it it kept sounded like it was sizzling so i kept >> adding water to it and I added so much water that when I was cooking >> so it just eventually rose to the top of the crockpot LOL so it was a >> struggle to say the least >> >> Sent from my iPhone >> >>> On Feb 16, 2020, at 1:43 PM, Richard Kuzma via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >>> >>> You might want to pick up a crock pot. >>> >>> They are very accessible once you know the knob settings. >>> >>> I have two different sizes ones that I use all the time. >>> >>> One is smaller, like two and a half quarts and one is like about six >> quarts. >>> >>> Had them for years and have served me well. >>> >>> Hope that helps. >>> >>> I also have a Hamilton beach toaster oven that I just love. >>> >>> It is called easy reach because it is designed ike an old school >>> roll top desk where the door lifts up over it. >>> >>> I use it more than my large regular oven. >>> >>> Hope this helps out. >>> >>> Rich >>> >>> >>> >>> ___ >>> 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Steak
Many thanks for the tip. How long should I leave the meat in the grill for a medium to medium rare? Which class were you in? We LDB Grads need to stick together. SMILES. I unfortunately can't get another dog because of health reasons. I was in Class May of 1993, can't remember the class number and my last dog in March of 2004, class 0904. So thanks once again for the tips. -Original Message- From: Lora Leggett via Cookinginthedark Sent: Sunday, February 16, 2020 22:44 To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] Baked Steak Hi Ron, Dale Campbell shared a tip that I have tried with the George Foreman Grill. When you transfer your food to a plate or cookie sheet as I do sometimes, wet a good quality paper towel with hot water, place it on your open grill and quickly shut it. You will hear a loud sizzle. I forgot to say unplug or turn off your grill before putting on the towel. Let it sit there while you eat or whatever. When you open it again, throw out the towel. It will still be kind of a pain, but the theory is that it will loosen all of those little bits so it will be easier to get it clean. Lora and Leader Dog Firefly Sent from Mail for Windows 10 From: Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 10:30 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Baked Steak I have a George Foreman grill, but I don't like it. Why Don't I like using it? It's a pain in the neck to clean all of those grooves. I do enjoy the new talking black and decker talking toaster oven though and my microwave oven. Ron KR3DOG -Original Message- From: Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 20:35 To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark wrote: This is how I cook steak. Baked Steak 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan with 2 layers of aluminum foil. Grease the top sheet of foil. Season the steak to taste with salt, pepper, garlic powder and Italian seasoning. Place in prepared baking pan. Put dabs of butter on top of the steak, close to the center, along the entire length of the meat, pressing them into the meat lightly. Bake at 350 degrees until the desired doneness is reached (about 45 minutes for a well-done steak). ___ 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 In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Delicious Pork Chops
I've used this recipe for both pork chops and chicken. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Sunday, February 16, 2020 10:09 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Delicious Pork Chops Delicious Pork Chops 4 pork chops 1/2 cup mayonnaise 1/2 teaspoon salt 1 cup bread crumbs Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till tender. ___ 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] Baked Steak
I really like to cook my steaks on the griddler. No turning required. mike -Original Message- From: Cookinginthedark On Behalf Of Gary Metzler via Cookinginthedark Sent: Sunday, February 16, 2020 8:36 PM To: cookinginthedark@acbradio.org Cc: gmtra...@comcast.net Subject: Re: [CnD] Baked Steak I like to cook my steak on my George Foreman grill. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Sunday, February 16, 2020 8:27 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Baked Steak If you use the convection setting, you don't have to flip the food over, because The heat is circulated by the convection fan in the toaster oven. Marie -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brennen Kinch via Cookinginthedark Sent: Sunday, February 16, 2020 5:19 PM To: cookinginthedark@acbradio.org Cc: Brennen Kinch Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > ___ > 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
