I understand that thawing out meat in the sink with cold water is best. it
is safer that way.
-Original Message-
From: Teresa Mullen via Cookinginthedark
Sent: Friday, August 14, 2015 7:41 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Thawing meet is there a right way or a wron
This is what I've always been told as well.
-Original Message-
From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 15, 2015 2:50 AM
To: cookinginthedark@acbradio.org; Teresa Mullen
Subject: Re: [CnD] Thawing meet is there a right way or
CINNAMON SUGAR SNACK MIX
Yield: 10 cups
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Ingredients:
4 cups mini pretzel twists
3 cups Cinnamon Cereal (such as Chex)
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
2
BAILEY'S DIPPED TOASTED MARSHMALLOWS
How about a little something for the adults for a change. A few
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be prepared, once you've had toasted marshmallows with Bailey's
you'll be ruined for all other marshmallows from that point
for
Greetings everyone!
I was wondering if anyone had a trick of sorts to know if the onions
on a skillet are transparent as some recipes call for that.
Maybe an estimated time based on heat level, etc. I usually just add
other ingredients after a few minutes, but I know there has to be a
better way
When you can just smell that the onions are just beginning to fry - after
about 2 to 5 minutes from beginning the saute process - and also when the
onions are barely tender (crisp tender in recipe lingo) then that is when
the onions are transparent, in my humble opinion.
Now isn't that the lon
Hey Mary,
Write me off list, please.
Becky
misscof...@neb.rr.com
- Original Message -
From: "Mary Sayegh via Cookinginthedark"
To: ; "Mary Sayegh"
Sent: Friday, August 14, 2015 8:11 PM
Subject: Re: [CnD] drumsticks and ranch dressing
Well, I have the right to ask my own questions as
Maybe you can add a little water so the sauce won't stick to the pan.
Beck
- Original Message -
From: "Charles Rivard via Cookinginthedark"
To: ; "Anna"
Sent: Friday, August 14, 2015 9:32 PM
Subject: [CnD] baking chicken with barbecue sauce - Re: drumsticks and ranch
dressing
When
If I thaw meat in room tempature, I cook it right away.
Becky
- Original Message -
From: "Nicole Massey via Cookinginthedark"
To: ; "'John Kolwick'"
Sent: Friday, August 14, 2015 11:24 PM
Subject: Re: [CnD] Thawing meet is there a right way or a wrong way?
You want to thaw meat so t
Thanks to all of your advices. I guess if you're just going to use it in a
hurry it is best in warm water or if you're at no rush for the meet either in
Coldwater or just put it in the refrigerator. Thanks again
Teresa MullenSent from my iPhone
> On Aug 15, 2015, at 2:52 PM, Becky McCullough vi
Old leather bat: Are you sure you aren't warming up to be a politician with
statements like that?
Gary Patterson
-Original Message-
From: olb--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 15, 2015 12:53 PM
To: cookinginthedark@acbradio.org; Jael
I have a recipe for cheese enchiladas. One step in the process was to heat
oil, dip tortillas into the oil until they were warm and limp. I thought
this step was messy; so I found a gizmo called an oil mister. You put oil
into the container and then spray your pans or foods you want oiled. For
inst
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and in the subject line put the word unsubscribe.
Steve Stewart
cnd moderator
-Original Message-
From: Gilbert Neiva via Cookinginthedark
Sent: Saturday, August 15, 2015 7:08 PM
To: cookinginthedark@acbradio.org
every one, if you want to unsubscribe from the c n d list, send your request
to the owner, or to me. my email address is cookda...@suddenlink.net
the owner email is cookinginthedark-ow...@acbradio.org. please do not send
your request to the list. thanks.
Steve Stewart
cnd moderator
-Origina
Another tip too is to cover it if you decide to place it in the fridge.
On 8/15/15, Teresa Mullen via Cookinginthedark
wrote:
> Thanks to all of your advices. I guess if you're just going to use it in a
> hurry it is best in warm water or if you're at no rush for the meet either
> in Coldwater or
Thanks for the reminder. Also, this info, I think?, is in the guidelines
that are sent to the list.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
- Original Message -
From: "Steve Stewart via Cookinginthedark"
To: ; "Stev
Also, if you place it in a non-stick pan it tends to thaw a lot faster.
> -Original Message-
> From: Jael via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, August 15, 2015 8:17 PM
> To: cookinginthedark@acbradio.org; Teresa Mullen
> Subject: Re: [CnD] Thawing me
Here is what the USDA says about thawing, (and I hope this hasn't been
posted already; I cannot seem to access all the responses):
Uh, oh! You're home and forgot to thaw something for dinner. You grab
a package of meat or chicken and use hot water to thaw it fast. But is
this safe?
What if you rem
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