[CnD] New to the list and cooking tips
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
[CnD] New to the list and cooking tips
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] New to the list and cooking tips
OK that’s good I’m glad someone saw it I was worried because no one was responding so I wasn’t sure if it got to the list or not since I just subscribed I know that some lists put you on sort of a probation type thing until they see what your messages and then they will put it through to the list so just wanted to make sure that it went through and people were saying it Sent from my iPhone > On Feb 16, 2020, at 12:20 PM, Jeremy Levy via Cookinginthedark > wrote: > > Hi Brennon, > > I saw this yesterday and I have some of the same questions as well. Maybe > someone can get back to us on this. > > Sincerely, > > Jeremy Levy > > -Original Message- > From: Cookinginthedark On Behalf Of > Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 9:59 AM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] New to the list and cooking tips > > 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] New to the list and cooking tips
That’s a great thought keep the tips coming the more tips I have the better Sent from my iPhone > On Feb 16, 2020, at 1:02 PM, Lynda via Cookinginthedark > wrote: > > 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] New to the list and cooking tips
I have never seen the ones that the blind mice megamall cells but there’s ones that I have that I got from Pottery Barn a place by where I live that kind of remind me of hand puppets where it’s got a little mouth thing that you can open and close when you put your hand in so that you can kind of grab the cookie sheet And poured out whereas oven mitts that I’ve found at like Walmart or other places I haven’t had so much luck and haven’t been able to feel exactly what I’m doing so these ones that I use are really nice and I’m not sure what the material differences so I’m not sure if they would catch on fire or not but I don’t think so because their oven mitts Sent from my iPhone > On Feb 16, 2020, at 1:21 PM, Marie Rudys via Cookinginthedark > wrote: > > Before you reach into a hot oven to grab the hot cookie sheet with sides > full of oven French fries, don't forget to put on protective gloves, like the > Grips Blind Mice Megamall sells. They protect your hands in heat to 500 > degrees, and are made of material that won't burst into flames. I have them, > and they are very good. Better than those cotton mitts that won't last. > > Marie > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Lynda via Cookinginthedark > Sent: Sunday, February 16, 2020 9:57 AM > 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] 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 > 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
Re: [CnD] cooking tips / try a crock pot
OK that’s good to know I think that is definitely more for like cooking stews and soups and things like that and more of the things that I like to cook our steaks and pork chops and ribs and chicken and things like that the crock pot chicken is pretty good but I’ve had pork chops in the crockpot and I’ve discovered that they’re really not that good Sam thinking of more tips that will help with the toaster oven or A regular convection type oven And don’t get me wrong I’m not turning down your guises tips at all and in fact I appreciate them very much and I might do the crockpot for some things I’m not saying that I won’t necessarily I guess just the whole idea of slow cooking things kind of worries me a little bit just because I would worry about it catching on fire or something while I was gone even though I know that that doesn’t usually happen to anybody that’s just something that I worry about Sent from my iPhone > On Feb 16, 2020, at 2:13 PM, Marie Rudys via Cookinginthedark > wrote: > > Slow cookers is one thing you don't have to add water to a dish unless it > calls for it, because when you cook meat > in it, fat cook out of it and adds more liquid to it on its own. > It is not such a good idea to overflow a slow cooker or crockpot. > And the lid has to be kept on so the liquid won't boil away > From a dish that should be cooked for some time. > Never fill one more than two-thirds full. If you don't care for this type of > cooking, > you don't have to. But, I am just saying, > for some things I like it because you don't have to watch it closely, and > soups and stews are my favorite things to cook in it, and of course, > corned beef, which I have once a year. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 10:52 AM > 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 >> 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
Re: [CnD] cooking tips / try a crock pot
Hi so I understand that people‘s preferences are to use a slow cooker and I get that it’s the easiest quickest way to do it and maybe from time to time I’ll use it but the problem I’m having is that for those times that I’m not home And something were to happen God for bed I’m not gonna get home until it’s too late and then what am I supposed to do A lot of times it seems like when fires happen it’s either when people are not at home or when people are sleeping and I would rather be able to cook things where I can control what’s happening and if it’s scaring me I can unplug it or stop it easily enough That’s why in the email I had said that I have a toaster oven and an Amazon oven to show that I specifically wanted to hear about ovens and how other blind people use their ovens and how they do things as completely blind cookers of foods And now on the other hand I understand that everybody does things differently and if you guys use the slow cooker for everything cooking related I understand I just would rather keep this specifically related to ovens such as the toaster oven and maybe the smart ovens to and how you guys handle stuff with those if you have them Sent from my iPhone > On Feb 16, 2020, at 5:23 PM, Immigrant via Cookinginthedark > wrote: > > If I can help it, I will never leave home while food is cooking, I don't > care what appliance is used for the cooking. I don't want to leave cooking > unattended. I don't need to tend to the food constantly, I realize that, but > I do make it a point to be home when I am cooking. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marie Rudys via Cookinginthedark > Sent: Sunday, February 16, 2020 5:10 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] cooking tips / try a crock pot > > The slow cooker never catches on fire, that I have ever heard. On low, it is > around 300 degrees or so, but it cooks gently on low. > I have often left a slow cooker cooking while I went out for a few hours and > came back with a meal all ready, and I did not have to do anything else to > the dish when I got home. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 1:22 PM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] cooking tips / try a crock pot > > Hi back at you Brennen, from Ron Kolesar. > It sounds like we both like the same kinds of meats. > I only would add to ask if anyone could help us to cook beef liver Rabbit and > squirrel meats, a good steak and fixing a roast with carrots and little > potatoes as well while using the Talking toaster oven. > I love the French bread pizzas in the talking toaster oven. > I also love doing hot dogs and the thick pork chops from Sam's club and or > the 32 ounce burgers and or the chicken thighs. > I think you're going to enjoy this list. > I've learned quite a bit of tips and tricks since subscribing to this list > myself. > I too like yourself am totally blind from R.P. > So enjoy the list. > Ron Ham Radio Station and emergency communications station KR3DOG > > -Original Message- > From: Brennen Kinch via Cookinginthedark > Sent: Sunday, February 16, 2020 14:19 > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: Re: [CnD] cooking tips / try a crock pot > > OK that’s good to know I think that is definitely more for like cooking stews > and soups and things like that and more of the things that I like to cook our > steaks and pork chops and ribs and chicken and things like that the crock pot > chicken is pretty good but I’ve had pork chops in the crockpot and I’ve > discovered that they’re really not that good Sam thinking of more tips that > will help with the toaster oven or A regular convection type oven And don’t > get me wrong I’m not turning down your guises tips at all and in fact I > appreciate them very much and I might do the crockpot for some things I’m not > saying that I won’t necessarily I guess just the whole idea of slow cooking > things kind of worries me a little bit just because I would worry about it > catching on fire or something while I was gone even though I know that that > doesn’t usually happen to anybody that’s just something that I worry about > > Sent from my iPhone > >> On Feb 16, 2020, at 2:13 PM, Marie Rudys via Cookinginthedark >> wrote: >> >> Slow cookers is one thing you don't have to add water to a dish >> unless it calls for it, because when you cook meat in it, fat cook out >> of it and adds more liquid to it
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
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] 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] 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] 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 Whis
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 > Cookingi
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] 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 >> ___
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
[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] Success!!!
Well my mom made the noodles on the stove because I don’t necessarily feel comfortable using burners over the stove But what I ended up making is pork chops marinated in Italian dressing what I did was Saturday night I put them out to defrost and then Sunday I put them in a freezer bag and then I took the entire bottle of Italian dressing and poured it in the bag with the pork chops and then just let them sit overnight and then I cook them in the amazon oven For 16 minutes at 350° and they were really good Sent from my iPhone > On Feb 18, 2020, at 6:33 AM, Pamela Fairchild via Cookinginthedark > wrote: > > Curious minds want to know, what did you cook for your first independent > successful dinner? Congratulations! > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark > Sent: Monday, February 17, 2020 9:50 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [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 > > ___ > 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] Cooking tip on pans in oven
This is exactly the same but when I used foil the other day I didn’t grease it and everything was fine nothing stuck to it or anything Sent from my iPhone > On Feb 18, 2020, at 8:00 PM, Helen Whitehead via Cookinginthedark > wrote: > > That's correct. No greasing the parchment and nothing sticks. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Tuesday, February 18, 2020 5:28 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Cooking tip on pans in oven > > Interesting. No greasing the parchment? And the food doesn't stick? > > -Original Message- > From: Cookinginthedark On Behalf Of > Helen Whitehead via Cookinginthedark > Sent: Tuesday, February 18, 2020 8:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: [CnD] Cooking tip on pans in oven > > This is what I do when cooking meat, or something frozen in the oven. > No cooking spray required. > Lay a piece of aluminum foil down on your cookie sheet or pan, then, on top > of that, put a piece of parchment paper. Make sure the whole pan is covered, > and you shouldn't have a mess of any grease underneath the foil. This works > especially with pork or chicken. But, when cooking 5 minute fries, made by > McCains, I just use parchment paper for those,I never flip those, or > meat. > > ___ > 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] Measuring tips
Hi everyone so here’s an interesting question how does everybody deal with measuring for example when a recipe says 1/2 cup flour how do you guys measure out 1/2 cup I have measuring cups that I bought at the blind mice megamall with braille on them that tells me what each measurement is but how does everyone fill the cup without making it run over and spill everywhere Any help and tips would be appreciated thank you Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Measuring dry ingredients
Hi so can you re-explain the part about pouring it back into the canister because I understood the first part about putting the cup into the canister and filling it that way and then putting it onto a plate put in the rest of it I kind of got lost on LOL As for your other questions and suggestions I have a regular stove top stove that came with my apartment so if I did stovetop cooking that would be what I would be using And as far as ordering things from the blind mice megamall there’s so many things I wanna order for cooking LOL it’s not even funny but I need to wait until I get more money before I can order things But that could definitely be on the list of things that I purchase LOL Sent from my iPhone > On Feb 19, 2020, at 11:59 PM, Linda S via Cookinginthedark > wrote: > > Hello Brennan > > I'm Linda, the newby on the list. > > > > I like Dianne's suggestion andI'm glad that you have the cups. When > measuring flour or sugar, I dip it in to the canister, and After that, I > put the cup on a plate, and I take the side of my hand and brush it off > and pour the excess back in to the canister making sure that on the inside > of the rim the dry ingredients areeven all around the cup. > > > > I wanted to mention something else to you. > > I remember reading your post about your mom helping you with stove top > cooking of noodles, or pasta. I'm glad that she is so supportive. First, > what kind of stove are you using? > > Secondly, not sure if you've heard of this, but for easier draining of > pasta, there is a pan called a "locklid sauce pan." It is a large saucepan > with a lid thatlocks in place, that has small holes for draining liquid. If > you think you'd like to purchase this item, > > Don't buy it at Walmart, or a department store, order it from Blind mice > mart, or a life skills catalog. The pans they sell in the stores don't have > the lid that covers the whole pan. > > Hope this helps. Just keep cooking, and you'll become a pro at it sooner > than you think. > > ___ > 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] Measuring tips
Hi everyone thank you so much for the cooking tips I don’t know that I’ll be doing a lot we’re all need to measure things but you never know so I’ll have to try to remember some of these tips and I don’t need to be proper either LOL so I really like the idea of putting the cup into the container or whatever of whatever I’m trying to measure and then just kind of pushing the stuff into it with my hand and making sure that it’s level so that it doesn’t fall out Also to ron it was a plastic set of measuring cups that were on blind mice megamall so I’m sure if you search braille measuring cups on their website you would find them but I will warn you the braille on those is not very clear at least in my opinion so just be aware of that Sent from my iPhone > On Feb 20, 2020, at 12:52 AM, Courtney F. Smith via Cookinginthedark > wrote: > > The proper way is to spoon the flour into the measuring cup & level with > the back of a butter knife. > > Now, I’m a country cook & just shove my measuring cup in my flour & scoop up > what I need. Depending on what I’m cooking depends on if I level the flour. > > > From: Cookinginthedark on behalf of > Wendy Williams via Cookinginthedark > Sent: Wednesday, February 19, 2020 9:55:02 PM > To: cookinginthedark@acbradio.org > Cc: wdywms...@gmail.com > Subject: Re: [CnD] Measuring tips > > Interesting. I was told the proper way to measure flour was to scoop the > flour into the cup, not to dip the cup into the flour. Anyone know? > Wendy > > ___ > 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] Sort of success??? Maybe???
Hi guys so I tried cooking again tonight in my Amazon oven and it was successful but I had a lot of trouble trying to get it to a good temperature I made bone in skin still on them chicken thighs and online it said that the safe internal temperature had to be 165° So I cook them three of them for about 40 45 minutes and I could only get them to 152° I also had a fourth one that I had to cook by itself because there wasn’t enough room on my pan and I was only able to get that to about 113° They smelled pretty done to me and my mom said that they didn’t have to be cooked all the way I just don’t want to get sick but I ate one of the ones that was at 152° and I was fine so I think those are OK I’m just worried about the last one that didn’t get cooked all the way to 165° or 150 to like the other three what do you guys think Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sort of success??? Maybe???
Yeah that’s good to know personally I think I’m just going to throw those away what’s left over and then maybe just stick to other meats that are easier to make than chicken and maybe do the chicken in the slow cooker or something LOL and yes I did have some cooking instruction when I was younger and they gave me a couple of things to use but it’s been a very long time now so I may look into it at some point I was just really confident about it LOL and then tonight when I was cooking all of those for like 40 minutes to an hour it was stressful innocence LOL I would put it in let it cook for a little bit take it out check the temperature put it back in take it out check the temperature and put it back in take it out think I did that like seven or eight times before it got to the temperature of 152° LOL I hated it so I am not sure I’m gonna cook chicken anymore Sent from my iPhone > On Feb 20, 2020, at 9:33 PM, Linda S via Cookinginthedark > wrote: > > Hi Brennan: > > You should always cook chicken thighs at least 1 hour at dg350 If you take a > fork and stick it in the chicken, it should pull away from the bone. > And just fyi: You may already know this. > In all of the states there are dept. of rehab and centers or organizations > who have teachers that can maybe come to your house and give you some > instruction, or maybe you would go to the center. > If you are looking for employment, and have a good counselor, they may be > willing to purchase some of the things you need for maintaining your > independence. > Do a search to see what is available in your state. For those of us who are > "older" adults, there are also programs for "individuals who are blind" and > if we are lucky to get a good counselor, we may get some items that are > purchased as well. A part from the Dept. of rehab, some centers are funded > through the state independent living centers which may or may not be able to > help depending on the state. > O.k., there's my nickle! > Some time I'll tell you the story of my worst cooking thing that I ever did > after moving in to my first apartment. It was pretty dumb, and pretty bad! > (smile) I can laugh about it now. > > -Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Brennen Kinch via Cookinginthedark > Sent: Thursday, February 20, 2020 4:26 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] Sort of success??? Maybe??? > > Hi guys so I tried cooking again tonight in my Amazon oven and it was > successful but I had a lot of trouble trying to get it to a good temperature > I made bone in skin still on them chicken thighs and online it said that the > safe internal temperature had to be 165° So I cook them three of them for > about 40 45 minutes and I could only get them to 152° I also had a fourth one > that I had to cook by itself because there wasn’t enough room on my pan and I > was only able to get that to about 113° They smelled pretty done to me and my > mom said that they didn’t have to be cooked all the way I just don’t want to > get sick but I ate one of the ones that was at 152° and I was fine so I think > those are OK I’m just worried about the last one that didn’t get cooked all > the way to 165° or 150 to like the other three what do you guys think > > 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] Sort of success??? Maybe???
OK good to know with the convection oven I looked it up online and it said depending on how many pounds of chicken do you have to cook it for 25 to 30 minutes at 375° but now that I know that I’ll try doing it at that temperature for maybe like an hour but personally I think that’s the kind of thing I’ll start doing in the slow cooker and just be home for it because I’m looking for sort of quicker meats Like maybe pork and beef It’s just really hard to get something of that internal temperature in the convection oven I feel like Sent from my iPhone > On Feb 21, 2020, at 1:16 AM, Immigrant via Cookinginthedark > wrote: > > I don't have a meat thermometer, or any cooking thermometer for that matter. > I judge doneness of meat by time, by smell, and by touch. When I cook 4 > chicken legs for an hour at 350 degrees, there is no chance the chicken will > be undercooked even if I don't know what the internal temperature is. > > -Original Message- > From: Cookinginthedark On Behalf Of > Penny Reeder via Cookinginthedark > Sent: Friday, February 21, 2020 12:16 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Sort of success??? Maybe??? > > You should not eat undercooked meat or poultry. If the food has not reached > the recommended safe temperature. Keep cooking it until it does. Also check > your thermometer for accuracy, and if it fails the test, discard it and > replace it. Food borne illnesses are serious. > > Sent from my iPhone > >> On Feb 20, 2020, at 7:35 PM, Brennen Kinch via Cookinginthedark >> wrote: >> >> Hi guys so I tried cooking again tonight in my Amazon oven and it was >> successful but I had a lot of trouble trying to get it to a good >> temperature I made bone in skin still on them chicken thighs and >> online it said that the safe internal temperature had to be 165° So I >> cook them three of them for about 40 45 minutes and I could only get >> them to 152° I also had a fourth one that I had to cook by itself >> because there wasn’t enough room on my pan and I was only able to get >> that to about 113° They smelled pretty done to me and my mom said that >> they didn’t have to be cooked all the way I just don’t want to get >> sick but I ate one of the ones that was at 152° and I was fine so I >> think those are OK I’m just worried about the last one that didn’t get >> cooked all the way to 165° or 150 to like the other three what do you >> guys think >> >> 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] Slow cooking
I think after Thursday night especially for things like chicken and soups and stews and things like that I’m just going to bite the bullet and start using my crockpot from now on for those things LOL this way I don’t have to keep monitoring the temperature all the time for things and just let it cook over the course of a day and then when I get home from work or something I’ll have a whole meal Sent from my iPhone > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark > wrote: > > Absolutely agree with that. > > -Original Message- > From: Cookinginthedark On Behalf Of > Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 9:03 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I'd much rather repair something than replace it, and I've got the basic > skills to replace cords, so it's worth it to do the work for a beloved > appliance. I know I'm very atypical in the blind community in this regard. > > 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: Friday, February 21, 2020 5:24 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Goodness; nobody here repairs small appliances. > They tell us to get new ones. > > Sometimes, I find some surprises at Goodwill. > You just never know. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Nicole Massey via Cookinginthedark > Sent: Friday, February 21, 2020 2:55 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Slow cooking > > I've got two of the original Rival Crock Pots, both of which still work, > though I only use them with liners these days because otherwise they're a > nightmare to clean. I've got two others, my 5 quart removable crock Rival > the one I use the most. I slipped up and melted the cord on it, so I had to > replace it., but it still works great after that repair. > > 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: Friday, February 21, 2020 2:28 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Slow cooking > > Wow!! An older slow cooker from the '70's Amazing how some things last > longer than others. > > Marie > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Linda S via Cookinginthedark > Sent: Friday, February 21, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Slow cooking > > Wow, I like this recipe. I've had one of my slow cookers since the 70's too, > my firiends gave it to ome at my first baby shower. It's a smaller one so I > only used it for me and my husband. I use the bigger one when the fam comes. > They eat a lot! (smile) > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jude DaShiell via Cookinginthedark > Sent: Friday, February 21, 2020 11:04 AM > To: Marie Rudys via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Slow cooking > > One recipe for round steak in the slow cooker that was on this list and I > consider tried and true had three ingredients. Round steaks, onions peeled > and halved, and left over brewed coffee for the liquid. Makes a real tastey > gravy and tenderizes the meat with the acid in the coffee. > The crockpot and that's what those were called originally was invented by > Rival just in time for World War II., and women doing work in Defense Plants > bought them and used them regularly to feed themselves and their families > when they got home from work. > In my past I did lots of cooking with crockpots. The all metal slow cookers > I have less confidence using. I had an Aroma and it died after three uses > so wasn't well built. > >> On Fri, 21 Feb 2020, Marie Rudys via Cookinginthedark wrote: >> >> Date: Fri, 21 Feb 2020 13:47:50 >> From: Marie Rudys via Cookinginthedark >> To: cookinginthedark@acbradio.org >> Cc: Marie Rudys >> Subject: [CnD] Slow cooking >> >> Hello, everyone!! >> >> >> >> I have been using slow cookers for forty years, and never had any of >> them burn up. >> >> They use no more power than a lightbulb, to be honest about it. >> >> That is why it is perfectly safe to let it do its job whether or not >> you are >> >> Home. Low is around 250 degrees and high is >> >> 300 or so. Like a slow oven, really. >> >> I read that in the original Rival Crockpot Cookbook >> >> Back in the 1980's, and that information has stayed with me >> >> Ever since. I don't have to monitor it so closely, either.
[CnD] Cooking bacon in the microwave
Hi so I have a few questions when it comes to cooking bacon in the microwave has anyone on this list been able to successfully cook bacon in the microwave also does it have to be microwave bacon or can you cook regular bacon in the microwave and if so how long would you cook regular bacon for before it’s done in the microwave any help with these questions would be appreciated thanks Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking bacon in the microwave
OK awesome yeah I just wanted to see it make sure it was OK to microwave it since it is pork and all that but yeah I have a bacon tray and everything already so that should help a lot like I said I just wanted to make sure that it’s OK to do in the microwave since it’s pork Sent from my iPhone > On Jul 7, 2020, at 7:57 AM, Johna Gravitt via Cookinginthedark > wrote: > > I used to cook mine in the microwave but now I use a roasting pan with a > rack and cook in the oven. I set my temperature to 375 for thick sliced > bacon and cook it for about 25 minutes. It comes out crisp but not burnt. > 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 > Pamela Fairchild via Cookinginthedark > Sent: Tuesday, July 7, 2020 12:52 AM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] Cooking bacon in the microwave > > I cook bacon in the microwave all the time. Each microwave oven is different > though and it takes some experimentation to figure out exactly how much time > to cook it in yours. You have two problems, how long your oven takes and how > thinly or thickly sliced your bacon is. A third factor is your own individual > taste for bacon. Some like it so crisp it is starting to burn just a little. > Others like it still limp but just cooked through. Most people like it > somewhere between the two states. > Try a couple pieces for 2 minutes. Was it done enough? Was it burnt? Did it > need more cooking? Act accordingly to find out what changes to make. Good > luck. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark > Sent: Monday, July 6, 2020 11:04 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] Cooking bacon in the microwave > > Hi so I have a few questions when it comes to cooking bacon in the microwave > has anyone on this list been able to successfully cook bacon in the microwave > also does it have to be microwave bacon or can you cook regular bacon in the > microwave and if so how long would you cook regular bacon for before it’s > done in the microwave any help with these questions would be appreciated > thanks > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > 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] Cooking bacon in the microwave
This might be a stupid question given the information here but do I need to check it with and meat thermometer to be able to determine when it’s done I just don’t wanna get sick if for some reason the pork is not cooked all the way through in the microwave that’s why I’m asking but if you don’t have to use a meat thermometer that’s all the better Sent from my iPhone > On Jul 7, 2020, at 11:11 AM, Pamela Fairchild via Cookinginthedark > wrote: > > If I want the bacon to be softer, like for sandwiches with tomatoes and > lettuce, I often use a lower power. If I want it crispy for whatever reason I > cook it on full power. I never use the precooked bacon or turkey bacon unless > I am having company who uses it at home and I know their preference to do so. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark > Sent: Tuesday, July 7, 2020 8:14 AM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Cooking bacon in the microwave > > Pamela, Do you use full power for bacon? My microwave is 1200 watts. Often, I > find it does better on, say, 60%. The precooked bacon does ok at full power, > because it is such a short time. > > -Original Message- > From: Cookinginthedark On Behalf Of > Pamela Fairchild via Cookinginthedark > Sent: Tuesday, July 7, 2020 12:52 AM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] Cooking bacon in the microwave > > I cook bacon in the microwave all the time. Each microwave oven is different > though and it takes some experimentation to figure out exactly how much time > to cook it in yours. You have two problems, how long your oven takes and how > thinly or thickly sliced your bacon is. A third factor is your own individual > taste for bacon. Some like it so crisp it is starting to burn just a little. > Others like it still limp but just cooked through. Most people like it > somewhere between the two states. > Try a couple pieces for 2 minutes. Was it done enough? Was it burnt? Did it > need more cooking? Act accordingly to find out what changes to make. Good > luck. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark > Sent: Monday, July 6, 2020 11:04 PM > To: cookinginthedark@acbradio.org > Cc: Brennen Kinch > Subject: [CnD] Cooking bacon in the microwave > > Hi so I have a few questions when it comes to cooking bacon in the microwave > has anyone on this list been able to successfully cook bacon in the microwave > also does it have to be microwave bacon or can you cook regular bacon in the > microwave and if so how long would you cook regular bacon for before it’s > done in the microwave any help with these questions would be appreciated > thanks > > Sent from my iPhone > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] great site for toaster oven recipes-Ron
This is for meatless creations is there one that has meats because I know you can cook meats in the toaster oven Sent from my iPhone > On Aug 17, 2020, at 1:35 PM, Sugar Lopez via Cookinginthedark > wrote: > > LOL, thanks for the giggle > I'm not that old, LOL > Here it is: > https://toasterovenlove.com/ > > enjoy > “How lucky I am to have something that makes saying goodbye so hard.” > - - Winnie the Pooh > 🙏, 😘 > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Monday, August 17, 2020 9:21 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] great site for toaster oven recipes-Ron > > Hey Sugar, you're to sweet. SMILES. > Ron Emergency Communication Station and ham radio station by the call sign of > KR3DOG. > Looking forward to wheels up in the flight simulator once again starting to > morrow. > > -Original Message- > From: Sugar Lopez via Cookinginthedark > Sent: Monday, August 17, 2020 11:29 > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: [CnD] great site for toaster oven recipes-Ron > > Ron > I found a site that is made just for toaster ovens. I think you will find a > lot of fun and yummy ideas here: > : > toasterovenlove.com > > Toaster oven and Corn on the cob > : > > If you’re only cooking for one or two people, toaster oven baked corn on the > cob is where it’s at. > > I know what you’re thinking…with grilling, boiling and even microwaving as > options why would you want to bake your corn on the cob? > Because it’s easy, like TAKE. BAKE. EAT. > Also, the corn tastes fantastic even when you slice it off the cob and serve > it on the side or in a light and healthy salad. > > The secret to this ultra juicy and sweet corn is that you bake it with the > silks and husks attached. An added bonus to this method is how easy those > annoying silk strands slide right off the cooked corn kernels. > > HOW TO MAKE YOUR TOASTER OVEN BAKED CORN ON THE COB Start by removing your > toaster oven’s cooking rack and preheat it to 350ºF degrees. > We’ve tried a lot of time and temperatures with varying results. At higher > temps., the corn would always be dried out even with a shorter cook time. > > A nice and simple 350ºF for 30 minutes will never let you down. > > Bake tender and juicy fresh sweet corn right on your toaster oven's cooking > rack. > Next, wash off the outside of the corn husks. > > Dry them very well with a kitchen towel and slice off any silks (thin hairs) > extending beyond the front of the husks. > > What if my cobs don’t have husks? That’s totally cool just wrap them tightly > in aluminum foil*. > > TOASTER OVEN TIP > *Most manufacturers have specific instructions for the use of foil in their > toaster ovens. Make sure to consult your manual before using foil in your > toaster oven. > “How lucky I am to have something that makes saying goodbye so hard.” > - - Winnie the Pooh > 🙏, 😘 > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > -Original Message- > From: Cookinginthedark On Behalf Of > Ron Kolesar via Cookinginthedark > Sent: Monday, August 17, 2020 8:02 AM > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: Re: [CnD] Alot of ideas for frozen corn on the cob > > Can one do this either in the microwave or in the talking toaster oven? > If so, for how lonag and at waht temp? > Many thanks. > > -Original Message- > From: Sugar Lopez via Cookinginthedark > Sent: Monday, August 17, 2020 10:37 > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: [CnD] Alot of ideas for frozen corn on the cob > > Frozen Corn On the Cob > > 1.Place your corn in a large pot and cover with cold water. > 2.Set the stove to high heat and cook until the water is boiling. > 3.Cover the pot, reduce heat to low and cook for 5 to 8 minutes. > 4.With tongs, remove corn from hot water and place on a plate. Serve > immediately. > > Here is another way: > WHY THIS RECIPE WORKS FOR HOW TO COOK FROZEN CORN ON THE COB •It’s EASY •This > recipe is FAST and ready in MINUTES! > •Frozen corn on the cob is available when out of season •You save all of the > vitamins, minerals and good for you everything by using frozen corn •ALL THE > WAYS to cook frozen corn on the cob right here!! > •Frozen corn on the cob is AFFORDABLE! > •Corn on the cob (frozen) has a super long shelf life! > > How to Cook Frozen Corn on the Cob > 1.Heat water, milk, butter, broth concentrate and seasoning over medium high > heat. > 2.Add frozen corn on the cob to the boiling liquid 3.Allow to come to a boil > again with corn in liquid and cook for 5 minutes. > 4.Remove corn from hot liquids and drain. Serve hot with butter, salt and > pepper. > > Frozen corn on the cob has been picked when near r
Re: [CnD] CP Dry Rub Ribs with Baked Apple Chutney
Do you know if these can be done in an Insta pot also are they particularly spicy that sounds delicious Sent from my iPhone > On Oct 28, 2020, at 3:11 PM, Sugar Lopez via Cookinginthedark > wrote: > > CP Dry Rub Ribs with Baked Apple Chutney > > > > Howdy, Slow-Cookerers! > > I hope your week is going well! This is a fantastic fall spiced rib recipe -- > > > > I think you'll really enjoy it. I get a lot of questions about cooking with > water or liquid --- > > this recipe doesn't ask for cooking liquid. I know that the "old school" > method of crockpotting asked that you add 1 cup of liquid per pound of meat. > > This is not necessary. > > ;-) > > > > The new pots on the market all seal really well while they are in use and > your meat will cook nicely in it's own juices -- which is fantastic because > you won't end up with soggy or water-logged meat. > > And nobody wants that!! > > And here is the recipe --- enjoy!! > > > > Dry Rub Ribs with Baked Apple Chutney > > serves 4 > > > > 1 rack baby ribs (approx 3 pounds) > > 1 tablespoon ground nutmeg > > 1 tablespoon paprika > > 1 tablespoon ground ginger > > 1 tablespoon kosher salt > > 1 teaspoon ground cinnamon > > 1 1/2 teaspoons ground black pepper > > 4 Granny Smith Apples, peeled and diced > > > > Use a 6-quart slow cooker. Place the ribs into the insert (you may need to > cut them in half to get them to fit nicely). > > > > In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, > and pepper. Rub this spice blend evenly over all sides of the ribs. > > > > Dump the apple on top. > > > > Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of > cooked apple on top. > > > > The Verdict. > > Baked apples and ribs are a natural pairing, and this recipe combines two > favorites in one pot. > > > > Rib purists will find the pork is beautifully seasoned without needing > additional sauce. > > But it's up to you -- if you feel like sauce is needed, feel free to dip with > your favorite bbq sauce. > > > > HEY STEPH, I don't like ribs. Can I use Pork Chops? > > > > yup! > > > > How about chicken thighs? > > > > Fine with me! Just keep the poundage the same. > > > > :-) > > > > Enjoy!! > > have a great evening! happy slow cooking! > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > -Marvin J. Ashton > > 🙏 > > I appreciate the second chance of life at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar 😘 > > > > > > > > > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
