Why do you have to store it dry for a month! Prior to using it?
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Saturday, January 21, 2012 9:17 PM
To: cookinginthedark@acbradio.org
Subject: Re: [C
I think that means you can store for up to a month at least, maybe more???
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK!
Sent: 22 January 2012 08:47
To: cookinginthedark@acbradio.org
Subject: Re: [C
What size mug is suggested. I would think it would rise, and I wouldn't
want it to overflow and make one microwaved mess. (grin) Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: "Jean Marcley"
To:
Sent: Saturday, January 21, 2012 9
The meaning was that you mix the dry ingredients and store them in an air
tight plastic bag for as long as up to a month, using the amounts listed
each time you want to make a cake until the mix has been used up.
---
Shepherds are the best beasts, but Labs are a close second.
- Original Mes
I am cooking a 3 pund turkey breast, do I put water in the bottom of the pan
or no. The directions do not say.
Kathy
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How are you cooking it? Barbecue, smoke, bake, or other?
---
Shepherds are the best beasts, but Labs are a close second.
- Original Message -
From: "Kathy Pingstock"
To:
Sent: Sunday, January 22, 2012 7:32 AM
Subject: [CnD] cooking turkey breast
I am cooking a 3 pund turkey breast,
Okay! I must have been tired and misunderstood; it makes good sense now
after a nice sleep, but when I first read it, it sounded like it had to be
stored a month prior to preparing! Sorry!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbra
Sorry about that I am putting iit in the oven.
Kathy
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Sunday, January 22, 2012 8:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cookin
I would add a little water to keep it moist, and cover it when baking.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Pingstock
Sent: Sunday, January 22, 2012 8:23 AM
To: cookinginthedark@acbradio.org
Subject
I'd put a little water in the bottom of the dish and cover the dish with
foil. This way you can keep the oven temp down and it will make it tender
and it won't dry out.
- Original Message -
From: "Kathy Pingstock"
To:
Sent: Sunday, January 22, 2012 9:23 AM
Subject: Re: [CnD] cooking t
Let me clarify.
Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together
(that's a lot of cake mix).
Use 3tbsp. mix
3 tbsp. water
and microwave for 1 minute
any time you feel like having cake in a mug.
It makes a whole lot of cakes in a mug.
- Original Message -
From: "San
I haven't heard of wheat bran before. I have wheat germ. Where do you find
it? Thank you.
Debbie Deatherage
--
From: "Helen Whitehead"
Sent: Saturday, January 21, 2012 6:46 AM
To:
Subject: Re: [CnD] Looking for bran muffin recipe
Bran Mu
If you get the carton of egg beaters how much do you use? Do you use the
whole carton?
Debbie Deatherage
--
From: "Sugar"
Sent: Saturday, January 21, 2012 5:21 PM
To: "Cooking In The Dark"
Subject: [CnD] repost-All-Bran Extra Fiber Muffins (
I'd like it if possible, just to read how easy or hard it is.
On 1/11/2012 7:21 PM, gail johnson wrote:
There is a pdf version of the cookbook and chart.
I believe jerry said he would be willing to share it with anyone who
wants it.
___
Cookin
Debbie,
Hi, I have noticed with my stainless steel pots and pans I do not need the
temp as high for cooking. I also do not use cooking sprays, they seem to
leave that sticky type residue on which is hard to get off. I use butter or
oil in the pan. For cleaning I do all my dishes by hand. I put dish
Hi, all.
I just now got an electric skillet as a belated Christmas gift. I want to try
hamburgers and grilled cheses, but I'm not sure what the temperature should be.
This skillet starts at 200 and goes up to 450. I've only cooked things like
this on a stovetop, so I'm not sure what temperatu
I had the same question; it was the phrasing, not your lack of sleep,
that caused the misunderstanding. . It said to store for "at
least" a month. Perhaps abetter phrase would have been, "May be
stored for up to one month--".
Jennifer
On 1/22/12, Jean Marcley wrote:
> Let me clarify.
> Mix 1
He said it all. Also for cleaning stainless steel get bar keeper's friend
for those hard to scrub pans.
- Original Message -
From: "Michael Baldwin"
To:
Sent: Sunday, January 22, 2012 3:52 PM
Subject: Re: [CnD] Stainless Steel cookware
Debbie,
Hi, I have noticed with my stainless st
Hi. I am completely blind in
both eyes. Does anyone know an
effective way for me to cut
waffles and pan cakes and
fried eggs and other flat
objects? Every time I try to
cut something I end up with
big huge parts of food. I do
not know where to start the
second cut because I can not
tell w
Hi. I am completely blind in
both eyes. How do I know when
meat is done cooking? I can
not see what color it is and I
do not trust the cooking time
that is written on the
instructions because no 2
ovens are the same.
sent from my BrailleNote
___
This is when your talking meat thermometer comes to your rescue. They're
worth having.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica
Sent: Sunday, January 22, 2012 9:23 PM
To: cookinginthedark@acbradio.org
How would that work? What if the thermometer said that one part
of the meat was cooked so I thought it was all done when it was
just that one part that is done? Also how does the temperature of
the meat tell you when it is done?
- Original Message -
From: "Nicole Massey" This is when y
The meat is all that temperature, or very close to it.
Proper meat cooking is done by internal temperature, not by time or any
visual inspection. There are all kinds of charts on the web that tell you
what level of cooked meat is at a certain temperature. You stick the probe
inside the meat and re
The temperature of the meat is the best way to know how done it is. Think
of it this way. You know it's freezing cold outside if the temperature is
32 degrees Fahrenheit.
As for not trusting the times given in a recipe, I do trust them to start
with, and then adjust the time the next time if
What kind of meat are you talking about? If you are pan frying, stick it in
the thickest part of the meat... If it is a roast, before you put it in the
oven, stick the probe all the way through the meat. Mark the spot on the
probe with your finger and pull out. With your other hand feel about w
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