You are better off pouring in the sink, not on a counter or a tray. This
way, any spilled liquid will end up in the sink. Less cleanup.
-Original Message-
From: Cookinginthedark On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, May 31, 2020 9:01 PM
To:
Hi you can practice pouring liquids using a cold liquid such as water.
Also I suggest to put your cup on the counter or table while pouring the liquid
with the other hand.
Take one hand and put your finger at the top of the cup.
Take your other hand and line it up with the cup and pour.
But that is the key difference: A lesser form. A brine is a concentrated
salt and water solution, perhaps with other spices and herbs added. The meat
will obtain a much sharper taste than meat marinated in, for example, sour
cream, buttermilk or dressing, even with the same spices. The amount of
That may work for not scorching fingers, but it doesn't prevent spilling if
you move your hand when you're pouring. That's why I pour in the sink,
liquid indicator or not.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Carol Ashland
Hello,
We have an instapot but it is not one that works with the app. We find it
chalenging to use. It does have buttons on it. What brands do you have that you
find work well and where did you get them?
Debbie Deatherage
Sent from my iPhone
___
It can help with low grade cuts. Marinades are a lesser form of brining
if you think about it.
On Sun, 31 May 2020, Jan via Cookinginthedark wrote:
> Date: Sun, 31 May 2020 03:05:57
> From: Jan via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc: Jan
> Subject: Re: [CnD] Salt makes
My meat and sweet taste will never meet. Just my personal preference. But
regardless of the marinating ingredient: If I am marinating meat in
something, there will be either salt in the marinade, or some form of salt
added later for seasoning. Just no way otherwise.
-Original Message-
You can marinate it overnight in sour cream, buttermilk, yogurt, mayonnaise,
ranch dressing, among other things. Or, if you don't marinate it, you can
dip the chicken in one of those ingredients when you are breading it, this
will help with making chicken breast more moist.
-Original
The opinions expressed in cooking classes are just the preferences of those
who teach the class. Another cook will have a totally different point of
view. Just watch food writers and cookbook authors disagree on any given
topic.
-Original Message-
From: Cookinginthedark On Behalf Of
I know it will raise eyebrows on some, but if I want to make certain
that my meat is really tenderized well, I'll soak it in soda pop.
Doesn't matter what flavor, the sweetness of the drink is not passed
to the meat. I kid you not, it works! I've even put it on hamburgers
and it worked.
Eilen, Does the yogurt method of tenderizing chicken work on the chicken
breast? Make them moist?
Angela
Sent from Angela's iPhone
> On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark
> wrote:
>
> My sister recently attended a cooking class and it was recommended to
>
I know how to make good French press coffee. I personally use the James
Hoffmann french press method
but that wasnt the question.
I was specifically asking about pour over devices and if anyone was using
one that was accessible to use since pour over is more fussy about proper
water stream and
Morning,
Some of you may be interested in participating in the following call (or on
computer). I got it from another list.
Jeanne
Wednesday, June 3, 2020
Pot Luck Recipe Swap: 7pm ET, 4pm PT, 1pm HT
Do you go to other friends' homes for a pot luck lunch or dinner? Do you
ever say "What
My sister recently attended a cooking class and it was recommended to tenderize
meat, at least chicken, with yogurt. Only use plain unflavored yogurt on
poultry over night for a more tender result.
Eileen
From: Immigrant via Cookinginthedark
Sent: Saturday, May 30, 2020 9:24 PM
To:
Hi,
I have used a small 4-cup perk pot for years. While I like coffee, I can’t
drink as much as I used to because even decafe coffee in excess makes my heart
race. Before switching over to perked coffee I used to use the Mr Coffee &
Braun brands of auto drip makers. I gave up on them after
I have been married twice, once to completely sighted man and he was actually
very good with my blindness. He showed me things, and let me learn how to do
things and didn't try to shelter / be over protective of me.
He passed away and I am now married again to a blind person who I find is not
Where did you get those silicone cups?
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On May 30, 2020 6:45 AM, Pamela Fairchild via
Cookinginthedark wrote:
>
> As those of you know who purchase new microwave ovens, no model works
> exactly like any other. You have to tweak
Get a liguid censor from Speak To Me. It is a little gadget that you put on the
edge of the cup, and it beeps when the liquid reaches the prongs. No more
scorched fingers.
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On May 30, 2020 5:42 PM, david pearson via
Anyone using a french press after pouring water over coffee in the pot
needs to stir the coffee in the pot for a minute before pressing.
Otherwise a french press will be about as bad as instant coffee. That
stirring gets the flavors into the water before you press.
On Sat, 30 May 2020, Jan via
The best coffee I ever drank came from a percolator before Mr. Coffee
was marketed. The next best I drink now is from a french press. The
pour over method I tried a few times and I consider that worse than the
French Press, and drip from Mr. Coffee would be worse than pour over
with all instant
Thank you again.
I have done what has been suggested, and I find it does work.
God bless
Leigh
> On May 30, 2020, at 8:42 PM, david pearson via Cookinginthedark
> wrote:
>
> Put your finger in the cup where you want the liquid to stop. You will know
> when you hit that spot.
>
> At 07:00
I see no reason to brine meat.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, May 30, 2020 11:56 PM
To: Immigrant via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Salt
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