I peel onions with my fingers, as well, often while cleaning them. They
sometimes feel pretty dirty, so I wash them thoroughly. Much of the peel
comes off under the water.
My question is, how to make sure I cut out enough of the ends? My mom
also showed me that she takes out part of the
Hello, all,
I have the Kindle app on both my computer and my iPhone, and would
like to buy some cookbooks. The problem is, since the books are in a
proprietary format, I have no way to transfer them to my notetaker, so I
can read them in braille. When it comes to step-by-step
You can do them in the microwave, but I'm wondering if they taste
better in the oven?
On 2/16/2015 11:33 PM, Regina Marie via Cookinginthedark wrote:
Core apples and cut them in half. Put a little butter or margarine in each half
and spread with a knife. Sprikle with cinnamon and brown
Hi, all,
I really appreciate this list, and am enjoying learning from
everyone. I also have another question. When a recipe says something
like, Simmer until reduced by half, how do you figure out when the
liquid it at the right level, without getting burned?
Thanks,
Paula
I've heard of something called a microplane, for zesting oranges
and lemons. Can someone explain what it is?
Also, how do you make sure you don't get too much when you're
trying to get only the thin, outer layer?
On 2/13/2015 5:41 PM, John Diakogeorgiou via Cookinginthedark wrote:
to Ziploc bags?
Susan
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Paula and James Muysenberg via Cookinginthedark
Sent: Sunday, February 08, 2015 4:31 PM
To: cookinginthedark@acbradio.org; Regina Marie
Subject: [CnD] Filling
John,
Do you think this recipe would work in a slow cooker? When my
family and I take food to a potluck, I like to bring it in a crockpot,
so the food stays at a safe temperature.
Paula
On 2/10/2015 2:17 PM, John Kolwick via Cookinginthedark wrote:
Recipe: African Beef and Rice
Page 1
Thanks for the suggestions for drying lettuce. I wonder if part of
the problem is that I'm filling my salad spinner too full. The one I
have is large, so I put in as much lettuce as I can. Do spinners work
better if you leave some room when you fill them?
I also find that after drying
Does anyone have tips for transfering leftovers to ziplock-type
bags for freezing? I usually ask my husband to do it for me, because I
get food all over the bags.
Also, is there a way to label the bags with something that won't
come off in the freezer? I tried brailling some file
I'm slow at just about everything in the kitchen, and one task that
seems to take forever is drying lettuce. I always buy romaine, or other
leaf lettuce. I ask my husband to get whichever kind looks freshest, as
long as it's not iceberg. I like to make sure I clean it thoroughly, so
I take
and James Muysenberg via Cookinginthedark
Sent: Friday, January 30, 2015 1:54 PM
To: cookinginthedark@acbradio.org; John Diakogeorgiou
Subject: Re: [CnD] Frustrations in the kitchen sometimes
I've always been bad about forgetting where I put stuff, whether for
cooking or anything else
My mom, who is sighted, has had a few interesting cooking mishaps.
Years ago, when I was in high school, she accidentally seasoned cream
gravy with cinnamon instead of black pepper.
Just the other day, my sighted husband bought me zucchini that was
mislabeled as cucumbers. I couldn't
I've always been bad about forgetting where I put stuff, whether
for cooking or anything else. Someone once suggested that I make mental
notes to myself, e.g.: I'm setting the lid to this bottle just to the
right of this saucer, near the top edge.
I don't always remember to do that,
Is it possible to buy cucumbers without wax on them? If not, what's
the best way to peel them?
Thanks,
Paula
On 1/24/2015 8:01 PM, Abby Vincent via Cookinginthedark wrote:
My favorites are yogurt and cucumber salad and Chinese cucumber salad.
While looking for recipes I found this item
Although I have used my big pasta pot for cooking noodles, I
originally bought it for boiling a whole chicken to make broth. I got
the idea from a cooking blog. When the chicken is done, I lift out the
insert, and hold it over the pot to drain for a few minutes. I then set
the insert into
Hi, all,
My name is Paula. I just joined yesterday, and am looking forward
to learning from everyone. I've already gleaned some great tips on
cooking spaghetti from y'all, even though I've been preparing it for years.
I want to mention to Leslie, that if you have difficulty cutting
I have a question about pressure cookers. I'm interested in buying
one, but have no experience with them. I'm considering an electric one,
called the Instant pot. It is also supposed to serve as a slow cooker
and several other things. The cooking pot is stainless steel, which I
prefer over
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