Re: [CnD] Salt makes meat tougher?
I see no reason to brine meat. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, May 30, 2020 11:56 PM To: Immigrant via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Salt makes meat tougher? If you have time, you could brine meat then no need for extra salt. On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote: > Date: Sat, 30 May 2020 21:24:14 > From: Immigrant via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Salt makes meat tougher? > > I was surprised to read in a recent message that salt supposedly would > make cooked meat tougher. From my own experience, I can say with > certainty I don't find it so. I cook beef, pork or poultry in the > oven, and if I don't season the meat with salt, it is usually because > I bread the meat and there is enough salt in the breadcrumbs or other > breading ingredient. But if I am not breading the meat, salt is the > very first seasoning I use. And I try my best to cook any meat to the > well done stage. However, I rarely, if ever, found the finished > product to be too tough, and if it came out tough, I would probably > blame myself for overcooking before I blamed any of the ingredients. I > cannot imagine not including salt in one form or another (by itself or in a breading). > > ___ > 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] microwave eggs
Thank you again. I have done what has been suggested, and I find it does work. God bless Leigh > On May 30, 2020, at 8:42 PM, david pearson via Cookinginthedark > wrote: > > Put your finger in the cup where you want the liquid to stop. You will know > when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: >> Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, Pamela >> Fairchild via Cookinginthedark wrote: > I don't know how to help you learn >> to pour hot liquids. I hope you can work with a teacher to help you learn >> some of these things after the quarantine is lifted. It sounds like people >> around you are trying to teach you what they can. When you have questions >> about how to do something, you can ask, and people will tell you what they >> do, if they can describe it in words. I am not a coffee drinker so don't >> pour hot liquids into cups. > > Pamela Fairchild > >> > > -Original Message- > From: >> Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: Saturday, >> May 30, 2020 2:03 PM > To: cookinginthedark@acbradio.org > Cc: Leigh >> > Subject: Re: [CnD] microwave eggs > > yes I am in >> assisted living because I need ot be for th etime being right now they are >> on quarantine cuz of the virus, and most of al I have never lived in an >> apartment on my own > > mainly I know basic cooking but I am neverous when >> it comes to poruing hot water etc. But I am leraning that here. I have a >> thermous that I use to pour coffee in. > > and as a matter of fact, I know >> this is not anactual cooking topic, but i want to be able to hold the cup >> with one hand up to the thurmus and pour it into the thurmus cup.. Is there >> a way to do that for a blind person? I am 40, and I was not born blind but >> was blind dew to too much oxygen. god bless but > > > Leigh > > On 5/30/2020 >> 1:19 PM, Pamela Fairchild via Cookinginthedark wrote: >> Leigh, We can >> probably help you learn more about cooking if we knew what you had to cook >> with and if you have storage space in a refrigerator or a kitchen to work >> with. It would also be helpful to know if you are new to blindness, and your >> age range, and what sorts of things you want to cook for yourself. Most of >> us here either like to collect recipes or do cooking in our own homes. We >> collect recipes that interest us whether we can cook them now or at a later >> date. If you are a beginner cook with truly no experience, you need a >> teacher to come teach you basic safety techniques and get you started. >> >> >> Pamela Fairchild >> >> >> -Original >> Message- >> From: Cookinginthedark On Behalf Of Leigh via >> Cookinginthedark >> Sent: Saturday, May 30, 2020 12:36 PM >> To: >> cookinginthedark@acbradio.org >> Cc: Leigh >> >> Subject: Re: [CnD] microwave eggs >> >>Hi there Pamela. >> >> I am >> interested in cooking. however, I am in a place where they cook meals. Can >> someoneemail me off list, I would like to talk about the methods of cooking >> for a blind person. >> >> send me email >> >> dreamsparkl...@aol.com >> >> >> kindest regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 AM, Pamela Fairchild >> via Cookinginthedark wrote: >>> As those of you know who purchase new >> microwave ovens, no model works >>> exactly like any other. You have to >> tweak your loved recipes to fit >>> each new oven. >>> >>> I tried something >> new and it worked perfectly. >>> >>> I have a set of four silicone cups >> designed to make mug cakes, which >>> are ok, but … >>> >>> These silicone >> mugs have just become my new best friends. I dug them >>> out of the >> cupboard to make perpetual muffins for breakfast. As my >>> one muffin was >> cooking, lightning struck in the form of an idea. Why >>> not poach an egg >> in this other cup? >>> >>> I cracked my egg into the cup, no oiling of cup >> was necessary. >>> >>> I pricked the yolk with a fork, not so much that it >> deformed and >>> scrambled, but enough to release the pressure inside while >> cooking. >>> >>> I put a soup spoon full of water on top, and waited for the >> muffin to >>> stop cooking. >>> >>> I removed the muffin cup from the >> microwave, replaced it with the egg >>> cup, covered it with a folded paper >> towel, set it to defrost and >>> pressed 1, this is the shortest defrost >> setting on the Panasonic, then pressed start. >>> >>> When it finished, the >> egg was cooked perfectly. I dumped it with what >>> was left of its water, >> into a bowl with a small pat of butter on the >>> bottom, added an >> appropriate amount of salt and pepper, and enjoyed >>> the egg with my >> muffin, which being sort of large, I cooked for 2 >>> presses of the 30 >> second cook time setting. I just pressed that >>> button twice then pressed >> the start button. By the time the egg was >>> cooked the muffin was cool >> enough to cut and add butter to, although I didn’t add the butter
Re: [CnD] Easy to use pour over coffee device
The best coffee I ever drank came from a percolator before Mr. Coffee was marketed. The next best I drink now is from a french press. The pour over method I tried a few times and I consider that worse than the French Press, and drip from Mr. Coffee would be worse than pour over with all instant coffee worse than drip coffee. I drink coffee for the cafiene and the flavor and if it hasn't got both, I'll drink the tea. On Sat, 30 May 2020, Jan via Cookinginthedark wrote: > Date: Sat, 30 May 2020 21:12:35 > From: Jan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Easy to use pour over coffee device > > I wouldn't be comfortable trying it, but that's my preference. I've tried > French press coffee at a friend's house, about 20 years ago. I wasn't too > impressed with it. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Crist?bal Mu?oz via Cookinginthedark > Sent: Saturday, May 30, 2020 5:30 PM > To: cookinginthedark@acbradio.org > Cc: Crist?bal Mu?oz > Subject: [CnD] Easy to use pour over coffee device > > Hello list, > > So, I?ve got a drip machine, AeroPress and French press, but have been > wanting to give the pour over method a try. Since it involves precise > pouring over grounds and since I don?t feel like burning my fingers with > spilt hot water, I was wondering if anyone?s currently making their coffee > this way and if they recommend any particular device that may be more > accessible over another? It seems like the V60 is more dependent on the > precision and flow of the stream. Don?t know if the Chemex or Kalita or > Melitta may be more forgiving in this regard. I?ve also heard of the Stagg > pour over brewing set. > > Anyway, any input would be appreciated. > > Thanks, > > > > ___ > 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] Easy to use pour over coffee device
Anyone using a french press after pouring water over coffee in the pot needs to stir the coffee in the pot for a minute before pressing. Otherwise a french press will be about as bad as instant coffee. That stirring gets the flavors into the water before you press. On Sat, 30 May 2020, Jan via Cookinginthedark wrote: > Date: Sat, 30 May 2020 21:12:35 > From: Jan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Easy to use pour over coffee device > > I wouldn't be comfortable trying it, but that's my preference. I've tried > French press coffee at a friend's house, about 20 years ago. I wasn't too > impressed with it. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Crist?bal Mu?oz via Cookinginthedark > Sent: Saturday, May 30, 2020 5:30 PM > To: cookinginthedark@acbradio.org > Cc: Crist?bal Mu?oz > Subject: [CnD] Easy to use pour over coffee device > > Hello list, > > So, I?ve got a drip machine, AeroPress and French press, but have been > wanting to give the pour over method a try. Since it involves precise > pouring over grounds and since I don?t feel like burning my fingers with > spilt hot water, I was wondering if anyone?s currently making their coffee > this way and if they recommend any particular device that may be more > accessible over another? It seems like the V60 is more dependent on the > precision and flow of the stream. Don?t know if the Chemex or Kalita or > Melitta may be more forgiving in this regard. I?ve also heard of the Stagg > pour over brewing set. > > Anyway, any input would be appreciated. > > Thanks, > > > > ___ > 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] microwave eggs
Get a liguid censor from Speak To Me. It is a little gadget that you put on the edge of the cup, and it beeps when the liquid reaches the prongs. No more scorched fingers. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via Cookinginthedark wrote: > > Put your finger in the cup where you want the > liquid to stop. You will know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh > >On 5/30/2020 2:40 PM, Pamela Fairchild via > >Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you > >can work with a teacher to help you learn some > >of these things after the quarantine is lifted. > >It sounds like people around you are trying to > >teach you what they can. When you have questions > >about how to do something, you can ask, and > >people will tell you what they do, if they can > >describe it in words. I am not a coffee drinker > >so don't pour hot liquids into cups. > > Pamela > >Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark > Sent: Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in > >assisted living because I need ot be for th > >etime being right now they are on quarantine cuz > >of the virus, and most of al I have never lived > >in an apartment on my own > > mainly I know > >basic cooking but I am neverous when it comes to > >poruing hot water etc. But I am leraning that > >here. I have a thermous that I use to pour > >coffee in. > > and as a matter of fact, I know > >this is not anactual cooking topic, but i want > >to be able to hold the cup with one hand up to > >the thurmus and pour it into the thurmus cup.. > >Is there a way to do that for a blind person? I > >am 40, and I was not born blind but was blind > >dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild > >via Cookinginthedark wrote: >> Leigh, We can > >probably help you learn more about cooking if we > >knew what you had to cook with and if you have > >storage space in a refrigerator or a kitchen to > >work with. It would also be helpful to know if > >you are new to blindness, and your age range, > >and what sorts of things you want to cook for > >yourself. Most of us here either like to collect > >recipes or do cooking in our own homes. We > >collect recipes that interest us whether we can > >cook them now or at a later date. If you are a > >beginner cook with truly no experience, you need > >a teacher to come teach you basic safety > >techniques and get you started. >> >> Pamela > >Fairchild >> >> >> > >-Original Message- >> From: > >Cookinginthedark On Behalf Of Leigh via > >Cookinginthedark >> Sent: Saturday, May 30, 2020 > >12:36 PM >> To: cookinginthedark@acbradio.org >> > >Cc: Leigh >> Subject: > >Re: [CnD] microwave eggs >> >> Hi there > >Pamela. >> >> I am interested in cooking. > >however, I am in a place where they cook meals. > >Can someoneemail me off list, I would like to > >talk about the methods of cooking for a blind > >person. >> >> send me email >> >> > >dreamsparkl...@aol.com >> >> kindest > >regards, >> >> >> Leigh >> >> On 5/30/2020 9:45 > >AM, Pamela Fairchild via Cookinginthedark > >wrote: >>> As those of you know who purchase new > >microwave ovens, no model works >>> exactly like > >any other. You have to tweak your loved recipes > >to fit >>> each new oven. >>> >>> I tried > >something new and it worked perfectly. >>> >>> I > >have a set of four silicone cups designed to > >make mug cakes, which >>> are ok, but >>> >>> > >These silicone mugs have just become my > >new best friends. I dug them >>> out of the > >cupboard to make perpetual muffins for > >breakfast. As my >>> one muffin was cooking, > >lightning struck in the form of an idea. Why >>> > >not poach an egg in this other cup? >>> >>> I > >cracked my egg into the cup, no oiling of cup > >was necessary. >>> >>> I pricked the yolk with a > >fork, not so much that it deformed and >>> > >scrambled, but enough to release the pressure > >inside while cooking. >>> >>> I put a soup spoon > >full of water on top, and waited for the muffin > >to >>> stop cooking. >>> >>> I removed the > >muffin cup from the microwave, replaced it with > >the egg >>> cup, covered it with a folded paper > >towel, set it to defrost and >>> pressed 1, this > >is the shortest defrost setting on the > >Panasonic, then pressed start. >>> >>> When it > >finished, the egg was cooked perfectly. I dumped > >it with what >>> was left of its water, into a > >bowl with a small pat of butter on the >>> > >bottom, added an appropriate amount of salt and > >pepper, and enjoyed >>> the egg with my muffin, > >which being sort
Re: [CnD] microwave eggs
Where did you get those silicone cups? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 6:45 AM, Pamela Fairchild via Cookinginthedark wrote: > > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit each new > oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which are ok, > but > > These silicone mugs have just become my new best friends. I dug them out of > the cupboard to make perpetual muffins for breakfast. As my one muffin was > cooking, lightning struck in the form of an idea. Why not poach an egg in > this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and scrambled, > but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to stop > cooking. > > I removed the muffin cup from the microwave, replaced it with the egg cup, > covered it with a folded paper towel, set it to defrost and pressed 1, this > is the shortest defrost setting on the Panasonic, then pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what was > left of its water, into a bowl with a small pat of butter on the bottom, > added an appropriate amount of salt and pepper, and enjoyed the egg with my > muffin, which being sort of large, I cooked for 2 presses of the 30 second > cook time setting. I just pressed that button twice then pressed the start > button. By the time the egg was cooked the muffin was cool enough to cut and > add butter to, although I didnt add the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I adapt my > recipe from an old book, The Art of Microwave Cooking by Thelma Pressman. > The cooking times need adapting because they are for 800 watt microwave > ovens. But in this recipe I adapt almost everything, depending on what I > have in the house. The good part is that the recipe is very forgiving, and > lasts as long as you need it to in the refrigerator so you can cook a few > each day instead of all at once, and they work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the shelf, > such as bran-flakes or All-bran. The downside is that if you overindulge > they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kelloggs all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as shredded > wheat, if you dont need more action, or cinnamon life if you do. Raisin > bran is a good choice if you want to stick with a bran choice. Honestly, > almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes depending on > what needs to be used. Choices I have used equally well, powdered buttermilk > with the appropriate amount of water, regular milk, almond milk, sour milk, > sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I > would not hesitate to substitute lemonade or orange juice either. In any > case, if I want a bit more flavor or pungency, I add lemon or lime juice to > the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just melt a > stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of > chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed > nuts. I often extend this to a cup and a half and add sunflower seeds and > chopped peanuts to the mix, or whatever I feel like. I have added chocolate > chips and skipped the nuts and seeds altogether. I almost always add the > fruit in addition to the nuts. This time it was two snack packs of craisins > and 2 little boxes of raisins. > > 1 cup sugar > > ½ cup brown sugar > > 1 tablespoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 2 and ½ cups flour, I usually use whole wheat. > > > > Instructions: > > In large bowl, combine cereals with boiling water and let stand 5 minutes. > Since I also sometimes add as much as 2 extra cups of cereal, I generally > add extra water to compensate. You want the cereal to resemble pudding by > the time you mix it all up and stir it around. The longer it sits the more > of the water absorbs into it. I dont hesitate to dump in 2 cups of boiling > water. > > Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this > in while the water is still hot and stir it well so it combines with all the > cereal evenly. > > Combine all other ingredients into another b
Re: [CnD] microwave eggs
I have been married twice, once to completely sighted man and he was actually very good with my blindness. He showed me things, and let me learn how to do things and didn't try to shelter / be over protective of me. He passed away and I am now married again to a blind person who I find is not as comfortable with his blindness as me 😊 I tease him a lot and tell him he's not good at being blind 😊 I think he still tries to use what little site he has left where as I have none but I will say it comes in handy when crossing streets because he can see lighted intersections when there is no audible traffic signal. As for me I go by traffic patterns and it may take me a while but I would rather stand there for a bit and wait than be hit by a car 😊 As for cooking, my late husband was a chef and taught me a lot of the recipes he knew and I use them to this day much to the delight of my new husband! Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager 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: Saturday, May 30, 2020 8:52 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] microwave eggs My second sighted "husband" wanted me to not use my finger when I poured liquids. But, when I could not stop pouring when he told me to stop, I spilled quite a bit of liquid on the table, and then he yelled at me. Hey, man, I am totally blind and hearing impaired, and I cannot know when to stop pouring without my finger in the glass or bowl. I told him ahead what to expect when living with a blind person. I would get irritated when he would tell me to stop when I reached a wall. Some people think they know better than we do. Well, when I left that relationship 23 years ago, I decided I've had it and will never be in a relationship with a fully sighted man again. Another reason is I cannot deal with insane jealousy and not being trusted. Marie On Sat, May 30, 2020 at 5:43 PM david pearson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Put your finger in the cup where you want the liquid to stop. You will > know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, > >Pamela Fairchild via Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you can work with a > >teacher to help you learn some of these things after the quarantine > >is lifted. > >It sounds like people around you are trying to teach you what they > >can. When you have questions about how to do something, you can ask, > >and people will tell you what they do, if they can describe it in > >words. I am not a coffee drinker so don't pour hot liquids into cups. > >> > Pamela Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: > >Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in assisted living because I > >need ot be for th etime being right now they are on quarantine cuz of > >the virus, and most of al I have never lived in an apartment on my > >own > > mainly I know basic cooking but I am neverous when it comes > >to poruing hot water etc. But I am leraning that here. I have a > >thermous that I use to pour coffee in. > > and as a matter of fact, I > >know this is not anactual cooking topic, but i want to be able to > >hold the cup with one hand up to the thurmus and pour it into the > >thurmus cup.. > >Is there a way to do that for a blind person? I am 40, and I was not > >born blind but was blind dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark > >wrote: >> Leigh, We can probably help you learn more about cooking if > >we knew what you had to cook with and if you have storage space in a > >refrigerator or a kitchen to work with. It would also be helpful to > >know if you are new to blindness, and your age range, and what sorts > >of things you want to cook for yourself. Most of us here either like > >to collect recipes or do cooking in our own homes. We collect recipes > >that interest us whether we can cook them now or at a later date. If > >you are a beginner cook with truly no experience, you need a teacher > >to come teach you basic safety techniques and get you started. >> >> > >Pamela Fairchild >> >> >> -Original > >Message- >> From: > >Cookinginthedark
Re: [CnD] Easy to use pour over coffee device
Hi, I have used a small 4-cup perk pot for years. While I like coffee, I can’t drink as much as I used to because even decafe coffee in excess makes my heart race. Before switching over to perked coffee I used to use the Mr Coffee & Braun brands of auto drip makers. I gave up on them after they had issues with not closing properly and flooding my counter tops. Anyway I find the percolator coffee pots make superb coffee. It can be a little difficult when pouring from a large pot, especially when its totally full. With that said, you don’t have to fill them with water to capacity. . Even with my small pot there are times when I pour that first cup it can dribble on the counter. I always place two paper towels under the pot. The toweling helps with both spills, as well as any coffee grounds that might get on the counter as I am filling the basket. They are very easy to use, just fill the pot with the amount of water you want, line the basket with a filter, add the grounds, place on the basket cover, place on a lid, plug in the pot and wait for it to brew and stop bubbling. The thing you’ll have to learn is how much water and how many scoops of coffee you like for the taste you like best, but that won’t take too long to get the ratio. Eileen From: Cristóbal Muñoz via Cookinginthedark Sent: Saturday, May 30, 2020 5:29 PM To: cookinginthedark@acbradio.org Cc: Cristóbal Muñoz Subject: [CnD] Easy to use pour over coffee device Hello list, So, I’ve got a drip machine, AeroPress and French press, but have been wanting to give the pour over method a try. Since it involves precise pouring over grounds and since I don’t feel like burning my fingers with spilt hot water, I was wondering if anyone’s currently making their coffee this way and if they recommend any particular device that may be more accessible over another? It seems like the V60 is more dependent on the precision and flow of the stream. Don’t know if the Chemex or Kalita or Melitta may be more forgiving in this regard. I’ve also heard of the Stagg pour over brewing set. Anyway, any input would be appreciated. Thanks, ___ 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] Salt makes meat tougher?
My sister recently attended a cooking class and it was recommended to tenderize meat, at least chicken, with yogurt. Only use plain unflavored yogurt on poultry over night for a more tender result. Eileen From: Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). ___ 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] Pot Luck Recipe Swap
Morning, Some of you may be interested in participating in the following call (or on computer). I got it from another list. Jeanne Wednesday, June 3, 2020 Pot Luck Recipe Swap: 7pm ET, 4pm PT, 1pm HT Do you go to other friends' homes for a pot luck lunch or dinner? Do you ever say "What should I take?" Join Sheila Young for a recipe swap of pot luck dishes to give you some new ideas. Join the call: https://us02web.zoom.us/j/2435998863 One tap mobile: +13126266799,,2435998863# Phone: 312-626-6799 Meeting ID: 243 599 8863 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy to use pour over coffee device
I know how to make good French press coffee. I personally use the James Hoffmann french press method but that wasnt the question. I was specifically asking about pour over devices and if anyone was using one that was accessible to use since pour over is more fussy about proper water stream and aim. So again, if anyones making their coffee with the pour over method, input on which pour over device and technique theyre using would be appreciated. Cristóbal -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, May 30, 2020 9:14 PM To: Jan via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Easy to use pour over coffee device Anyone using a french press after pouring water over coffee in the pot needs to stir the coffee in the pot for a minute before pressing. Otherwise a french press will be about as bad as instant coffee. That stirring gets the flavors into the water before you press. On Sat, 30 May 2020, Jan via Cookinginthedark wrote: > Date: Sat, 30 May 2020 21:12:35 > From: Jan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Easy to use pour over coffee device > > I wouldn't be comfortable trying it, but that's my preference. I've > tried French press coffee at a friend's house, about 20 years ago. I > wasn't too impressed with it. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Crist?bal Mu?oz via Cookinginthedark > Sent: Saturday, May 30, 2020 5:30 PM > To: cookinginthedark@acbradio.org > Cc: Crist?bal Mu?oz > Subject: [CnD] Easy to use pour over coffee device > > Hello list, > > So, I?ve got a drip machine, AeroPress and French press, but have been > wanting to give the pour over method a try. Since it involves precise > pouring over grounds and since I don?t feel like burning my fingers > with spilt hot water, I was wondering if anyone?s currently making > their coffee this way and if they recommend any particular device that > may be more accessible over another? It seems like the V60 is more > dependent on the precision and flow of the stream. Don?t know if the > Chemex or Kalita or Melitta may be more forgiving in this regard. I?ve > also heard of the Stagg pour over brewing set. > > Anyway, any input would be appreciated. > > Thanks, > > > > ___ > 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] Salt makes meat tougher?
Eilen, Does the yogurt method of tenderizing chicken work on the chicken breast? Make them moist? Angela Sent from Angela's iPhone > On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark > wrote: > > My sister recently attended a cooking class and it was recommended to > tenderize meat, at least chicken, with yogurt. Only use plain unflavored > yogurt on poultry over night for a more tender result. > > Eileen > > From: Immigrant via Cookinginthedark > Sent: Saturday, May 30, 2020 9:24 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Salt makes meat tougher? > > I was surprised to read in a recent message that salt supposedly would make > cooked meat tougher. From my own experience, I can say with certainty I > don't find it so. I cook beef, pork or poultry in the oven, and if I don't > season the meat with salt, it is usually because I bread the meat and there > is enough salt in the breadcrumbs or other breading ingredient. But if I am > not breading the meat, salt is the very first seasoning I use. And I try my > best to cook any meat to the well done stage. However, I rarely, if ever, > found the finished product to be too tough, and if it came out tough, I > would probably blame myself for overcooking before I blamed any of the > ingredients. I cannot imagine not including salt in one form or another (by > itself or in a breading). > > ___ > 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] Salt makes meat tougher?
I know it will raise eyebrows on some, but if I want to make certain that my meat is really tenderized well, I'll soak it in soda pop. Doesn't matter what flavor, the sweetness of the drink is not passed to the meat. I kid you not, it works! I've even put it on hamburgers and it worked. Karen At 11:47 AM 5/31/2020, you wrote: My sister recently attended a cooking class and it was recommended to tenderize meat, at least chicken, with yogurt. Only use plain unflavored yogurt on poultry over night for a more tender result. Eileen From: Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). ___ 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] Salt makes meat tougher?
The opinions expressed in cooking classes are just the preferences of those who teach the class. Another cook will have a totally different point of view. Just watch food writers and cookbook authors disagree on any given topic. -Original Message- From: Cookinginthedark On Behalf Of Eileen Scrivani via Cookinginthedark Sent: Sunday, May 31, 2020 11:22 AM To: cookinginthedark@acbradio.org Cc: Eileen Scrivani Subject: Re: [CnD] Salt makes meat tougher? My sister recently attended a cooking class and it was recommended to tenderize meat, at least chicken, with yogurt. Only use plain unflavored yogurt on poultry over night for a more tender result. Eileen From: Immigrant via Cookinginthedark Sent: Saturday, May 30, 2020 9:24 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Salt makes meat tougher? I was surprised to read in a recent message that salt supposedly would make cooked meat tougher. From my own experience, I can say with certainty I don't find it so. I cook beef, pork or poultry in the oven, and if I don't season the meat with salt, it is usually because I bread the meat and there is enough salt in the breadcrumbs or other breading ingredient. But if I am not breading the meat, salt is the very first seasoning I use. And I try my best to cook any meat to the well done stage. However, I rarely, if ever, found the finished product to be too tough, and if it came out tough, I would probably blame myself for overcooking before I blamed any of the ingredients. I cannot imagine not including salt in one form or another (by itself or in a breading). ___ 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] Salt makes meat tougher?
You can marinate it overnight in sour cream, buttermilk, yogurt, mayonnaise, ranch dressing, among other things. Or, if you don't marinate it, you can dip the chicken in one of those ingredients when you are breading it, this will help with making chicken breast more moist. -Original Message- From: Cookinginthedark On Behalf Of Angela Palmer via Cookinginthedark Sent: Sunday, May 31, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Angela Palmer Subject: Re: [CnD] Salt makes meat tougher? Eilen, Does the yogurt method of tenderizing chicken work on the chicken breast? Make them moist? Angela Sent from Angela's iPhone > On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark wrote: > > My sister recently attended a cooking class and it was recommended to tenderize meat, at least chicken, with yogurt. Only use plain unflavored yogurt on poultry over night for a more tender result. > > Eileen > > From: Immigrant via Cookinginthedark > Sent: Saturday, May 30, 2020 9:24 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Salt makes meat tougher? > > I was surprised to read in a recent message that salt supposedly would > make cooked meat tougher. From my own experience, I can say with > certainty I don't find it so. I cook beef, pork or poultry in the > oven, and if I don't season the meat with salt, it is usually because > I bread the meat and there is enough salt in the breadcrumbs or other > breading ingredient. But if I am not breading the meat, salt is the > very first seasoning I use. And I try my best to cook any meat to the > well done stage. However, I rarely, if ever, found the finished > product to be too tough, and if it came out tough, I would probably > blame myself for overcooking before I blamed any of the ingredients. I > cannot imagine not including salt in one form or another (by itself or in a breading). > > ___ > 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] Salt makes meat tougher?
My meat and sweet taste will never meet. Just my personal preference. But regardless of the marinating ingredient: If I am marinating meat in something, there will be either salt in the marinade, or some form of salt added later for seasoning. Just no way otherwise. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Sunday, May 31, 2020 3:38 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Salt makes meat tougher? I know it will raise eyebrows on some, but if I want to make certain that my meat is really tenderized well, I'll soak it in soda pop. Doesn't matter what flavor, the sweetness of the drink is not passed to the meat. I kid you not, it works! I've even put it on hamburgers and it worked. Karen At 11:47 AM 5/31/2020, you wrote: >My sister recently attended a cooking class and it was recommended to >tenderize meat, at least chicken, with yogurt. Only use plain >unflavored yogurt on poultry over night for a more tender result. > >Eileen > >From: Immigrant via Cookinginthedark >Sent: Saturday, May 30, 2020 9:24 PM >To: cookinginthedark@acbradio.org >Cc: Immigrant >Subject: [CnD] Salt makes meat tougher? > >I was surprised to read in a recent message that salt supposedly would >make cooked meat tougher. From my own experience, I can say with >certainty I don't find it so. I cook beef, pork or poultry in the oven, >and if I don't season the meat with salt, it is usually because I bread >the meat and there is enough salt in the breadcrumbs or other breading >ingredient. But if I am not breading the meat, salt is the very first >seasoning I use. And I try my best to cook any meat to the well done >stage. However, I rarely, if ever, found the finished product to be too >tough, and if it came out tough, I would probably blame myself for >overcooking before I blamed any of the ingredients. I cannot imagine >not including salt in one form or another (by itself or in a breading). > >___ >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] Salt makes meat tougher?
It can help with low grade cuts. Marinades are a lesser form of brining if you think about it. On Sun, 31 May 2020, Jan via Cookinginthedark wrote: > Date: Sun, 31 May 2020 03:05:57 > From: Jan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Salt makes meat tougher? > > I see no reason to brine meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jude DaShiell via Cookinginthedark > Sent: Saturday, May 30, 2020 11:56 PM > To: Immigrant via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Salt makes meat tougher? > > If you have time, you could brine meat then no need for extra salt. > > On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote: > > > Date: Sat, 30 May 2020 21:24:14 > > From: Immigrant via Cookinginthedark > > To: cookinginthedark@acbradio.org > > Cc: Immigrant > > Subject: [CnD] Salt makes meat tougher? > > > > I was surprised to read in a recent message that salt supposedly would > > make cooked meat tougher. From my own experience, I can say with > > certainty I don't find it so. I cook beef, pork or poultry in the > > oven, and if I don't season the meat with salt, it is usually because > > I bread the meat and there is enough salt in the breadcrumbs or other > > breading ingredient. But if I am not breading the meat, salt is the > > very first seasoning I use. And I try my best to cook any meat to the > > well done stage. However, I rarely, if ever, found the finished > > product to be too tough, and if it came out tough, I would probably > > blame myself for overcooking before I blamed any of the ingredients. I > > cannot imagine not including salt in one form or another (by itself or in > a breading). > > > > ___ > > 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] pressure cookers
Hello, We have an instapot but it is not one that works with the app. We find it chalenging to use. It does have buttons on it. What brands do you have that you find work well and where did you get them? Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] microwave eggs
That may work for not scorching fingers, but it doesn't prevent spilling if you move your hand when you're pouring. That's why I pour in the sink, liquid indicator or not. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Carol Ashland via Cookinginthedark Sent: Sunday, May 31, 2020 12:36 AM To: david pearson via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] microwave eggs Get a liguid censor from Speak To Me. It is a little gadget that you put on the edge of the cup, and it beeps when the liquid reaches the prongs. No more scorched fingers. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via Cookinginthedark wrote: > > Put your finger in the cup where you want the liquid to stop. You will > know when you hit that spot. > > At 07:00 PM 5/30/2020, you wrote: > >Ah thank you.. Yes, I am leraning a lot. Leigh On 5/30/2020 2:40 PM, > >Pamela Fairchild via Cookinginthedark wrote: > I don't know how to > >help you learn to pour hot liquids. I hope you can work with a > >teacher to help you learn some of these things after the quarantine > >is lifted. > >It sounds like people around you are trying to teach you what they > >can. When you have questions about how to do something, you can ask, > >and people will tell you what they do, if they can describe it in > >words. I am not a coffee drinker so don't pour hot liquids into cups. > >> > Pamela Fairchild > > > > >-Original Message- > From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark > Sent: > >Saturday, May 30, 2020 > >2:03 PM > To: cookinginthedark@acbradio.org > > >Cc: Leigh > Subject: > >Re: [CnD] microwave eggs > > yes I am in assisted living because I > >need ot be for th etime being right now they are on quarantine cuz of > >the virus, and most of al I have never lived in an apartment on my > >own > > mainly I know basic cooking but I am neverous when it comes > >to poruing hot water etc. But I am leraning that here. I have a > >thermous that I use to pour coffee in. > > and as a matter of fact, I > >know this is not anactual cooking topic, but i want to be able to > >hold the cup with one hand up to the thurmus and pour it into the > >thurmus cup.. > >Is there a way to do that for a blind person? I am 40, and I was not > >born blind but was blind dew to too much oxygen. god bless but > > > > >Leigh > > On 5/30/2020 1:19 PM, Pamela Fairchild via Cookinginthedark > >wrote: >> Leigh, We can probably help you learn more about cooking if > >we knew what you had to cook with and if you have storage space in a > >refrigerator or a kitchen to work with. It would also be helpful to > >know if you are new to blindness, and your age range, and what sorts > >of things you want to cook for yourself. Most of us here either like > >to collect recipes or do cooking in our own homes. We collect recipes > >that interest us whether we can cook them now or at a later date. If > >you are a beginner cook with truly no experience, you need a teacher > >to come teach you basic safety techniques and get you started. >> >> > >Pamela Fairchild >> >> >> -Original > >Message- >> From: > >Cookinginthedark On Behalf Of Leigh via Cookinginthedark >> Sent: > >Saturday, May 30, 2020 > >12:36 PM >> To: cookinginthedark@acbradio.org >> > >Cc: Leigh >> Subject: > >Re: [CnD] microwave eggs >> >> Hi there Pamela. >> >> I am > >interested in cooking. > >however, I am in a place where they cook meals. > >Can someoneemail me off list, I would like to talk about the methods > >of cooking for a blind person. >> >> send me email >> >> > >dreamsparkl...@aol.com >> >> kindest regards, >> >> >> Leigh >> >> On > >5/30/2020 9:45 AM, Pamela Fairchild via Cookinginthedark > >wrote: >>> As those of you know who purchase new microwave ovens, no > >model works >>> exactly like any other. You have to tweak your loved > >recipes to fit >>> each new oven. >>> >>> I tried something new and > >it worked perfectly. >>> >>> I have a set of four silicone cups > >designed to make mug cakes, which >>> are ok, but >>> >>> These > >silicone mugs have just become my new best friends. I dug them >>> > >out of the cupboard to make perpetual muffins for breakfast. As my > one muffin was cooking, lightning struck in the form of an idea. > >Why >>> not poach an egg in this other cup? >>> >>> I cracked my egg > >into the cup, no oiling of cup was necessary. >>> >>> I pricked the > >yolk with a fork, not so much that it deformed and >>> scrambled, but > >enough to release the pressure inside while cooking. >>> >>> I put a > >soup spoon full of water on top, and waited for the muffin to >>> > >stop cooking. >>> >>> I removed the muffin cup from the microwave, > >replaced it with the egg >>> cup, covered it with a folded paper > >towel, set it to defrost and >>> pressed 1, this is the shortest > >d
Re: [CnD] Salt makes meat tougher?
But that is the key difference: A lesser form. A brine is a concentrated salt and water solution, perhaps with other spices and herbs added. The meat will obtain a much sharper taste than meat marinated in, for example, sour cream, buttermilk or dressing, even with the same spices. The amount of salt will differ drastically. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Sunday, May 31, 2020 8:20 AM To: Jan via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Salt makes meat tougher? It can help with low grade cuts. Marinades are a lesser form of brining if you think about it. On Sun, 31 May 2020, Jan via Cookinginthedark wrote: > Date: Sun, 31 May 2020 03:05:57 > From: Jan via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Salt makes meat tougher? > > I see no reason to brine meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jude DaShiell via Cookinginthedark > Sent: Saturday, May 30, 2020 11:56 PM > To: Immigrant via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Salt makes meat tougher? > > If you have time, you could brine meat then no need for extra salt. > > On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote: > > > Date: Sat, 30 May 2020 21:24:14 > > From: Immigrant via Cookinginthedark > > To: cookinginthedark@acbradio.org > > Cc: Immigrant > > Subject: [CnD] Salt makes meat tougher? > > > > I was surprised to read in a recent message that salt supposedly > > would make cooked meat tougher. From my own experience, I can say > > with certainty I don't find it so. I cook beef, pork or poultry in > > the oven, and if I don't season the meat with salt, it is usually > > because I bread the meat and there is enough salt in the breadcrumbs > > or other breading ingredient. But if I am not breading the meat, > > salt is the very first seasoning I use. And I try my best to cook > > any meat to the well done stage. However, I rarely, if ever, found > > the finished product to be too tough, and if it came out tough, I > > would probably blame myself for overcooking before I blamed any of > > the ingredients. I cannot imagine not including salt in one form or > > another (by itself or in > a breading). > > > > ___ > > 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] How to pour liquids.
Hi you can practice pouring liquids using a cold liquid such as water. Also I suggest to put your cup on the counter or table while pouring the liquid with the other hand. Take one hand and put your finger at the top of the cup. Take your other hand and line it up with the cup and pour. When you pour you can take your finger hold it in the cup and when you feel the liquid touch your finger it will tell you that the liquid is at the top of the cup. Another thing you can do when pouring put your camp on a serving tray or cookie sheet. This way if you spill it will stay on the tray or cookie sheet.\ There is also a device you can get that has prongs on it. The prongs hangs in the cup. Then when the liquid gets to the top of the cup the device beeps. Let me know if you want to get the device and if you need information as to where to get the device. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How to pour liquids.
You are better off pouring in the sink, not on a counter or a tray. This way, any spilled liquid will end up in the sink. Less cleanup. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, May 31, 2020 9:01 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] How to pour liquids. Hi you can practice pouring liquids using a cold liquid such as water. Also I suggest to put your cup on the counter or table while pouring the liquid with the other hand. Take one hand and put your finger at the top of the cup. Take your other hand and line it up with the cup and pour. When you pour you can take your finger hold it in the cup and when you feel the liquid touch your finger it will tell you that the liquid is at the top of the cup. Another thing you can do when pouring put your camp on a serving tray or cookie sheet. This way if you spill it will stay on the tray or cookie sheet.\ There is also a device you can get that has prongs on it. The prongs hangs in the cup. Then when the liquid gets to the top of the cup the device beeps. Let me know if you want to get the device and if you need information as to where to get the device. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
