Hello everyone I hope all is well requesting recipes fortunately since it is
October and the time is so good foursome and also soup as well thanks
Teresa MullenSent from my iPhone
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Wow. Your message runs on and on, nonstop, due to a lack of punctuation.
I paste my recipe below, but be warned! This! stuff! is! hot!! Note that I
lived most of my life in Arizona, where spicy foods, as well as hot foods,
are king. So, when I say that this is hot, I'm not kidding! Hey, Da
Hi everyone,
As I write this, my crockpot cooks pork steaks. I'm considering thickening
the sauce into gravy. Usually I don't keep the sauce because what I've read
about how to skim the fat seemed too complicated. I'd like some tips about
how to skim fat from the sauce. Is it as simple as letti
Yes, Put it is the refrig and it is even easier to remove the fat.
- Original Message -
From: "Nancy Martin via Cookinginthedark"
To:
Sent: Saturday, October 18, 2014 1:02 PM
Subject: [CnD] skimming fat
Hi everyone,
As I write this, my crockpot cooks pork steaks. I'm considering thi
I've been wondering about this as well, as when I've tried to do a pork
roast in the slow cooker, people have said it has fat and that it needed to
be skimmed, so they end up doing it for me.
How do we go about doing this?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark
The easiest way is RJ's way -- cook it the day before and stick it in the
fridge. The fat will turn solid on top of the liquid, and you can just scoop
it out with a spoon or pull it out with clean fingers. It's one of the
common ways sighted people deal with this too.
> -Original Message-
Some one asked for a meatloaf recipe on this list or another, so you are
both getting it.
2 1/2 pound ground meat
1 small onion diced fine
1 egg slightly beaten
1 c bread crumbs
2 Thbls brown sugar
1 tbls Worchester sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 can cream soup . I use celery but an
I agree totally. I have tried numerous other methods and none are as
effective. If you have to hurry, You can place food in the freezer and check
every hour to see if it has cooled. Usually should not take long. maybe 1
hour or so fot the food to get the fat on the top depending on your freexer.
C
Hello, could you please repost the description of the toaster oven? The last
word I could read with stainless.
Sent from my iPhone
> On Oct 17, 2014, at 11:05 AM, John Kolwick via Cookinginthedark
> wrote:
>
> Hello, here is an oven I bought several years ago, from Amazon. The
> price
Hi, here is some info on a toaster oven I bought. It was purchased
through amazon. The price now is $199, I did not pay that much for it. It is
accessible.
1 Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless
Price: $199.95
You Save: $125.05 (38%)
Used & new from $199.95
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What are its measurements? How large a pan will it hold?
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here is what amazon said about the toaster oven
Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless
Technical Details
6-slice convection toaster oven broiler with 0.6-cubic-foot capacity
Pizza/bake, broil, toast, and convection; bagel, reheat, and defrost buttons
Shade control with heat
Even when your dish is warm, the fat rises to the top. You can take a flat
spoon and slide it across the top of the dish you're making. I don't know
of a way to tell when the contents of the spoon contains liquid but little
or no fat except by tasting what's in the spoon. Letting it cool and
remo
You might not want to go through the trouble, but I do what I read in a
magazine: surround ice cubes with paper towels (I use maybe two or three),
and go through your liquid. It works pretty well for me. I do this I'd say
two or three times. Good if you don't have hours to wait for the fat to
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