Re: [CnD] test for my messages
Hi Dena, It is at the top now. Whoo-hoo! Lora - Original Message - From: "Dena Polston" To: Sent: Friday, June 29, 2012 11:44 AM Subject: Re: [CnD] test for my messages Hi all: Trying this hint from a friend to see if my message is at the top this time. Sorry for all of the trouble. Let me know. On 6/29/12, o...@rogers.com wrote: Yes, I have been doing the same thing, as I read nothing at the beginning of the message. And I too would like to read your messages. Carol B. - Original Message - From: "Lora Leggett" To: Sent: Thursday, June 28, 2012 12:09 PM Subject: Re: [CnD] helpful hint: thickeners Hi Dena, I just figured out that your messages are coming through at the very bottom of the message. I had been disregarding them thinking there was no message. Do you have someone sighted around there to help you set up the email so the reply goes above? I am sure people in the group are very interested in what you have to say. I had Eudora up until 2009 and there was always this gobbledy gook above my writing and it was awful. I just asked people to have patience because it was all I could do. My son switched me to Outlook Express and now it is really cool and I can go fast. But just tell people to look on the bottom for now and they will understand. The other alternative is to originate a piece of mail and not reply to a message. Then just put in the subject, To Marilyn or Question About Blah Blah recipe. Hope that helps. Lora - Original Message - From: "Dena Polston" To: Sent: Thursday, June 28, 2012 10:55 AM Subject: Re: [CnD] helpful hint: thickeners On 6/28/12, marilyn deweese wrote: Hi Tina, do you have a question? - Original Message - From: "Dena Polston" To: Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese wrote: 11 Commandments of Crockpot Cooking Thought I'd share Crockpot's are a safe and wonderful way to make a meal. In fact, they might be the only cooking appliance you can leave on while you're out of the house quite a testament to their safety. The key to creating a delicious slow-cooked meal? Knowing the rules. Follow these 11 principles, and you'll be creating warm, hearty recipes all year long: 1. Temperatures must reach at least 165 degrees Fahrenheit for safe slow cooking. (The low heat on most models is about 200 degrees F.) 2. To keep foods out of the food danger zone, always use fully thawed meats. Don't use whole chickens or roasts; cut the meat or poultry into chunks to ensure thorough cooking. 3. For best results, a Crockpot should be between half and two thirds full. 4. Resist temptation to open the lid during the cooking process -- each peek you take will add an additional 15 to 20 minutes of cooking time. Also curb your urge to stir; it's usually not necessary. 5. Cooking on low heat takes about twice as long as cooking on high heat. A general rule of thumb is that "low heat" means about 200 degrees and "high heat" is about 300 degrees. 6. The ceramic insert in a Crockpot can crack if exposed abrupt temperature shifts. Don't put a hot ceramic insert directly on a cold counter; always put a dish towel down first. Likewise, don't put a ceramic insert straight from the refrigerator into a preheated base. 7. You can certainly just pile food into the Crockpot and turn it on, but some recipes come out a lot better with a little prep time. Browning meat especially ground meat -- and sautéing vegetables in a skillet before adding them to the Crockpot will greatly improve the flavor of your meal. If you dredge your meat in a little flour before browning, you will get a thicker sauce. 8. For high altitude cooking, add an additional 30 minutes for each hour of time specified in the recipe. Legumes take about twice as long as they would at sea level. 9. Fat retains heat better than water, so fattier foods, like meat, will cook faster than less fatty foods, like vegetables. For more even cooking, trim excess fat off of meats. If you're cooking a dish with both meat and root vegetables, place the vegetables on the bottom and sides of the insert and put the meat on top. 10. Dairy products, like sour cream, milk, or yogurt, tend to break down in the Crockpot. To prevent this, add them during the last 15 minutes of cooking. 11. If you're adapting a favorite recipe to the Crockpot, there are a few things you should keep in mind: - Liquid is not going to evaporate, so cut back on the liquids by about 20 percent. - If you're using herbs, select whole leaves and spices, and use half the normal amount. - If you're using ground herbs, add them in the last hour of cooking. Source : The All-Around-Cooking list on yahoogroups.com. From Richard. ___ Cookinginthedark mailing list Cooki
Re: [CnD] test for my messages
Looks good! On 6/29/2012 11:44 AM, Dena Polston wrote: Hi all: Trying this hint from a friend to see if my message is at the top this time. Sorry for all of the trouble. Let me know. On 6/29/12, o...@rogers.com wrote: Yes, I have been doing the same thing, as I read nothing at the beginning of the message. And I too would like to read your messages. Carol B. - Original Message - From: "Lora Leggett" To: Sent: Thursday, June 28, 2012 12:09 PM Subject: Re: [CnD] helpful hint: thickeners Hi Dena, I just figured out that your messages are coming through at the very bottom of the message. I had been disregarding them thinking there was no message. Do you have someone sighted around there to help you set up the email so the reply goes above? I am sure people in the group are very interested in what you have to say. I had Eudora up until 2009 and there was always this gobbledy gook above my writing and it was awful. I just asked people to have patience because it was all I could do. My son switched me to Outlook Express and now it is really cool and I can go fast. But just tell people to look on the bottom for now and they will understand. The other alternative is to originate a piece of mail and not reply to a message. Then just put in the subject, To Marilyn or Question About Blah Blah recipe. Hope that helps. Lora - Original Message - From: "Dena Polston" To: Sent: Thursday, June 28, 2012 10:55 AM Subject: Re: [CnD] helpful hint: thickeners On 6/28/12, marilyn deweese wrote: Hi Tina, do you have a question? - Original Message - From: "Dena Polston" To: Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese wrote: 11 Commandments of Crockpot Cooking Thought I'd share Crockpot's are a safe and wonderful way to make a meal. In fact, they might be the only cooking appliance you can leave on while you're out of the house quite a testament to their safety. The key to creating a delicious slow-cooked meal? Knowing the rules. Follow these 11 principles, and you'll be creating warm, hearty recipes all year long: 1. Temperatures must reach at least 165 degrees Fahrenheit for safe slow cooking. (The low heat on most models is about 200 degrees F.) 2. To keep foods out of the food danger zone, always use fully thawed meats. Don't use whole chickens or roasts; cut the meat or poultry into chunks to ensure thorough cooking. 3. For best results, a Crockpot should be between half and two thirds full. 4. Resist temptation to open the lid during the cooking process -- each peek you take will add an additional 15 to 20 minutes of cooking time. Also curb your urge to stir; it's usually not necessary. 5. Cooking on low heat takes about twice as long as cooking on high heat. A general rule of thumb is that "low heat" means about 200 degrees and "high heat" is about 300 degrees. 6. The ceramic insert in a Crockpot can crack if exposed abrupt temperature shifts. Don't put a hot ceramic insert directly on a cold counter; always put a dish towel down first. Likewise, don't put a ceramic insert straight from the refrigerator into a preheated base. 7. You can certainly just pile food into the Crockpot and turn it on, but some recipes come out a lot better with a little prep time. Browning meat especially ground meat -- and sautéing vegetables in a skillet before adding them to the Crockpot will greatly improve the flavor of your meal. If you dredge your meat in a little flour before browning, you will get a thicker sauce. 8. For high altitude cooking, add an additional 30 minutes for each hour of time specified in the recipe. Legumes take about twice as long as they would at sea level. 9. Fat retains heat better than water, so fattier foods, like meat, will cook faster than less fatty foods, like vegetables. For more even cooking, trim excess fat off of meats. If you're cooking a dish with both meat and root vegetables, place the vegetables on the bottom and sides of the insert and put the meat on top. 10. Dairy products, like sour cream, milk, or yogurt, tend to break down in the Crockpot. To prevent this, add them during the last 15 minutes of cooking. 11. If you're adapting a favorite recipe to the Crockpot, there are a few things you should keep in mind: - Liquid is not going to evaporate, so cut back on the liquids by about 20 percent. - If you're using herbs, select whole leaves and spices, and use half the normal amount. - If you're using ground herbs, add them in the last hour of cooking. Source : The All-Around-Cooking list on yahoogroups.com. From Richard. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark starch thickeners Notes: These silky powders are used to thicken sauces, gravies, pie fillings, and puddings. They're popular because they thicken without adding fat or much
Re: [CnD] test for my messages
Yes, I'm seeing it at the top. I wonder if that would be the case if you were replying to a message. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dena Polston Sent: Friday, June 29, 2012 10:44 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] test for my messages Hi all: Trying this hint from a friend to see if my message is at the top this time. Sorry for all of the trouble. Let me know. On 6/29/12, o...@rogers.com wrote: > Yes, I have been doing the same thing, as I read nothing at the beginning of > > the message. > > And I too would like to read your messages. > > Carol B. > > > - Original Message - > From: "Lora Leggett" > To: > Sent: Thursday, June 28, 2012 12:09 PM > Subject: Re: [CnD] helpful hint: thickeners > > > Hi Dena, > I just figured out that your messages are coming through at the very bottom > of the message. I had been disregarding them thinking there was no > message. > Do you have someone sighted around there to help you set up the email so > the > reply goes above? > I am sure people in the group are very interested in what you have to say. > I had Eudora up until 2009 and there was always this gobbledy gook above my > writing and it was awful. I just asked people to have patience because it > was all I could do. My son switched me to Outlook Express and now it is > really cool and I can go fast. But just tell people to look on the bottom > for now and they will understand. The other alternative is to originate a > piece of mail and not reply to a message. Then just put in the subject, To > Marilyn or Question About Blah Blah recipe. > Hope that helps. > Lora > > - Original Message - > From: "Dena Polston" > To: > Sent: Thursday, June 28, 2012 10:55 AM > Subject: Re: [CnD] helpful hint: thickeners > > > On 6/28/12, marilyn deweese wrote: >> Hi Tina, do you have a question? >> - Original Message - >> From: "Dena Polston" >> To: >> Sent: Tuesday, June 26, 2012 10:46 PM >> Subject: Re: [CnD] helpful hint: thickeners >> >> >> On 6/26/12, marilyn deweese wrote: >>> 11 Commandments of Crockpot Cooking >>> >>> Thought I'd share >>> >>> Crockpot's are a safe and wonderful way to make a meal. In fact, they >>> might be the only cooking appliance you can leave on while you're out of >>> the >>> house quite a testament to their safety. The key to creating a delicious >>> slow-cooked meal? Knowing the rules. Follow these 11 principles, and >>> you'll >>> be creating warm, hearty recipes all year long: >>> >>> 1. Temperatures must reach at least 165 degrees Fahrenheit for safe >>> slow cooking. (The low heat on most models is about 200 degrees F.) >>> >>> 2. To keep foods out of the food danger zone, always use fully thawed >>> meats. Don't use whole chickens or roasts; cut the meat or poultry into >>> chunks to ensure thorough cooking. >>> >>> 3. For best results, a Crockpot should be between half and two >>> thirds full. >>> >>> 4. Resist temptation to open the lid during the cooking process -- >>> each peek you take will add an additional 15 to 20 minutes of cooking >>> time. >>> Also curb your urge to stir; it's usually not necessary. >>> >>> 5. Cooking on low heat takes about twice as long as cooking on high >>> heat. A general rule of thumb is that "low heat" means about 200 degrees >>> and >>> "high heat" is about 300 degrees. >>> >>> 6. The ceramic insert in a Crockpot can crack if exposed abrupt >>> temperature shifts. Don't put a hot ceramic insert directly on a cold >>> counter; always put a dish towel down first. Likewise, don't put a >>> ceramic >>> insert straight from the refrigerator into a preheated base. >>> >>> 7. You can certainly just pile food into the Crockpot and turn it >>> on, but some recipes come out a lot better with a little prep time. >>> Browning >>> meat especially ground meat -- and sautéing vegetables in a skillet >>> before >>> adding them to the Crockpot will greatly improve the flavor of your >>> meal. >>> If you dredge your meat in a little flour before browning, you will get >>> a >>> thicker sauce. >>> >>> 8. For high altitude cooking, add an additional 30 minutes for each >>> hour of time sp
Re: [CnD] test for my messages
Hi all: Trying this hint from a friend to see if my message is at the top this time. Sorry for all of the trouble. Let me know. On 6/29/12, o...@rogers.com wrote: > Yes, I have been doing the same thing, as I read nothing at the beginning of > > the message. > > And I too would like to read your messages. > > Carol B. > > > - Original Message - > From: "Lora Leggett" > To: > Sent: Thursday, June 28, 2012 12:09 PM > Subject: Re: [CnD] helpful hint: thickeners > > > Hi Dena, > I just figured out that your messages are coming through at the very bottom > of the message. I had been disregarding them thinking there was no > message. > Do you have someone sighted around there to help you set up the email so > the > reply goes above? > I am sure people in the group are very interested in what you have to say. > I had Eudora up until 2009 and there was always this gobbledy gook above my > writing and it was awful. I just asked people to have patience because it > was all I could do. My son switched me to Outlook Express and now it is > really cool and I can go fast. But just tell people to look on the bottom > for now and they will understand. The other alternative is to originate a > piece of mail and not reply to a message. Then just put in the subject, To > Marilyn or Question About Blah Blah recipe. > Hope that helps. > Lora > > - Original Message - > From: "Dena Polston" > To: > Sent: Thursday, June 28, 2012 10:55 AM > Subject: Re: [CnD] helpful hint: thickeners > > > On 6/28/12, marilyn deweese wrote: >> Hi Tina, do you have a question? >> - Original Message - >> From: "Dena Polston" >> To: >> Sent: Tuesday, June 26, 2012 10:46 PM >> Subject: Re: [CnD] helpful hint: thickeners >> >> >> On 6/26/12, marilyn deweese wrote: >>> 11 Commandments of Crockpot Cooking >>> >>> Thought I'd share >>> >>> Crockpot's are a safe and wonderful way to make a meal. In fact, they >>> might be the only cooking appliance you can leave on while you're out of >>> the >>> house quite a testament to their safety. The key to creating a delicious >>> slow-cooked meal? Knowing the rules. Follow these 11 principles, and >>> you'll >>> be creating warm, hearty recipes all year long: >>> >>> 1. Temperatures must reach at least 165 degrees Fahrenheit for safe >>> slow cooking. (The low heat on most models is about 200 degrees F.) >>> >>> 2. To keep foods out of the food danger zone, always use fully thawed >>> meats. Don't use whole chickens or roasts; cut the meat or poultry into >>> chunks to ensure thorough cooking. >>> >>> 3. For best results, a Crockpot should be between half and two >>> thirds full. >>> >>> 4. Resist temptation to open the lid during the cooking process -- >>> each peek you take will add an additional 15 to 20 minutes of cooking >>> time. >>> Also curb your urge to stir; it's usually not necessary. >>> >>> 5. Cooking on low heat takes about twice as long as cooking on high >>> heat. A general rule of thumb is that "low heat" means about 200 degrees >>> and >>> "high heat" is about 300 degrees. >>> >>> 6. The ceramic insert in a Crockpot can crack if exposed abrupt >>> temperature shifts. Don't put a hot ceramic insert directly on a cold >>> counter; always put a dish towel down first. Likewise, don't put a >>> ceramic >>> insert straight from the refrigerator into a preheated base. >>> >>> 7. You can certainly just pile food into the Crockpot and turn it >>> on, but some recipes come out a lot better with a little prep time. >>> Browning >>> meat especially ground meat -- and sautéing vegetables in a skillet >>> before >>> adding them to the Crockpot will greatly improve the flavor of your >>> meal. >>> If you dredge your meat in a little flour before browning, you will get >>> a >>> thicker sauce. >>> >>> 8. For high altitude cooking, add an additional 30 minutes for each >>> hour of time specified in the recipe. Legumes take about twice as long >>> as >>> they would at sea level. >>> >>> 9. Fat retains heat better than water, so fattier foods, like meat, >>> will cook faster than less fatty foods, like vegetables. For more even >>> cooking, trim excess fat off of meats. If you're cooking a dish with >>> both >>> meat and root vegetables, place the vegetables on the bottom and sides >>> of >>> the insert and put the meat on top. >>> >>> 10. Dairy products, like sour cream, milk, or yogurt, tend to break >>> down in the Crockpot. To prevent this, add them during the last 15 >>> minutes of cooking. >>> >>> 11. If you're adapting a favorite recipe to the Crockpot, there are a >>> few things you should keep in mind: >>> >>> - Liquid is not going to evaporate, so cut back on the liquids by about >>> 20 percent. >>> >>> - If you're using herbs, select whole leaves and spices, and use half >>> the normal amount. >>> >>> - If you're using ground herbs, add them in the last hour of cooking. >>> >>> Source : The All-Around-Cooking list on yahoogroups.com. From Richard. >>> ___
