[Blindtlk] [nabs-l] some very beginner, basic cooking questions!

Fri Oct 1 09:48:40 UTC 2010

Kerri,

There is a cookbook called Set it and Forget it.  It is for crockpot 
cooking and most of the recipes call for 5 ingredients or less.  None 
of the ingredients are unusual, just your basic stuff, potatoes, 
onions, different meats and vegetables, soups and a few spices.  If 
you do a google search some recipes are available on line and you can 
also purchase the book from National Breille Press, but 
unfortunately, they left out part of the book.  I know this because I 
bought the print book and when I bought the Braille version, I was 
wondering what happened to the breakfasts, appetizers and some other 
good things.  Try on line first.  My Rick calls it the magic book 
because I can throw together a really good meal that cooks while I am 
working.  Some of the recipes taste like you have been slaving all day.

Connie Canode
At 06:59 AM 9/30/2010, you wrote:
>Kerri,
>
>For chicken, I mentioned Italian dressing, but I was just thinking 
>that Shake and Bake is also very easy and tasty.  You could also 
>make chicken soup or stew in the crockpot.
>
>Many of the grocery stores have websites with their ads for the week 
>or sometimes you can get the ads emailed to you.  this would be an 
>easy way to browse some of the offerings and get a good deal at the same time.
>
>I will ask my shopper person to read the signs of what is in each 
>aisle at the store.  I also ask them to tell me if anything is on 
>sale in the general category I'm looking at.  If I get a 
>particularly good shopper person I will start up a conversation 
>about cooking and see if they have any great recipes or new products 
>they've tried.  If I can I'll go at a time that's not so busy, 
>especially if I want to browse.  If the shopper isn't rushed I have 
>better luck getting them to chat and make suggestions.  If you find 
>an employee that you really like, find out when they work and 
>request that person.  Most stores are pretty good at honoring your request.
>
>HTH
>Julie
>
>
>
>
>----- Original Message ----- From: "Kerri Kosten" <kerrik2006 at gmail.com>
>To: "National Association of Blind Students mailing list" 
><nabs-l at nfbnet.org>; "Blind Talk Mailing List" 
><blindtlk at nfbnet.org>; "blind-cooks" <blind-cooks at nfbnet.org>
>Sent: Thursday, September 30, 2010 2:40 AM
>Subject: Re: [Blindtlk] [nabs-l] some very beginner, basic cooking questions!
>
>
>>Hi Everyone!
>>
>>Thanks for all the help/suggestions. I now understand that the
>>tablespoon is the measuring spoon.
>>
>>I also understand that cooking is a very experimental thing and there
>>is no exact way of doing things. I will try to be a little more
>>relaxed and just experiment.
>>
>>I did have a couple more questions though, particularly related to
>>making chicken breasts. I am trying to make my grocery list. I am
>>trying to keep it limited to the items I need for the recipes I want
>>to make, and other very necessary items. I am also trying to clean out
>>my freezer. I have one chicken breast left. Can anyone give me any
>>suggestions or recomendations of any premade sauces, seasonings, or
>>marinades I can put on it? I don't like BBQ sauce much. Should I just
>>go with roticery flavoring? My grocery stores are Kroger (also called
>>King Super-savers in other areas), Walmart, and Giant Eagle. Kroger is
>>the closest and would be the easiest to get to. I know someone else
>>(pretty sure it was Jewel) suggested Pineapple chicken, which sounds
>>good but from looking at the recipes it's not as simple as pouring
>>pineapple juice on the chicken, and putting it into the oven or on the
>>grill. I'd like to keep this to a simple premade sauce, flavoring
>>(like roticery), seasoning, or bottled marinade that you just pour on
>>the chicken and cook. I know someone else suggested BBQ sauce, but I
>>don't like BBQ sauce very much.
>>
>>I will be going to the store by myself, and so was planning on just
>>getting help from customer service. I love the idea of browsing and
>>just picking something random that sounds tasty but can you do that
>>with a customer service person? I thought with them you kind of had to
>>have your list and such ready..they don't have much time to "browse"
>>do they?
>>
>>Also, what oven mits do you recomend? I saw some on
>>www.blindmicemart.com that say you can grip things with them and can
>>withstand temperatures of up to 500 degrees. They seem a bit
>>expensive, but do many of you use them or do you just use cheap cloth
>>ones? The cloth ones make it really hard to grip things, so I'd like
>>to find a better pair.
>>
>>Thanks,
>>Kerri
>>
>>On 9/29/10, Anita Adkins <aadkins7 at verizon.net> wrote:
>>>sounds like you need to do some experimenting, meaning trying these things
>>>out on your own.  Wanted to email though to mention that I found a meat
>>>thermometer at Independent Living Aids for only around 30 dollars or so, and
>>>so it would be cheaper for you.  www.independentliving.com
>>>Anita
>>>----- Original Message -----
>>>From: "Kerri Kosten" <kerrik2006 at gmail.com>
>>>To: <blind-cooks at nfbnet.org>; "National Association of Blind Students
>>>mailing list" <nabs-l at nfbnet.org>; "Blind Talk Mailing List"
>>><blindtlk at nfbnet.org>; "NFB of West Virginia Discussion List"
>>><nfbwv-talk at nfbnet.org>
>>>Cc: <k-r at atlanticbb.net>
>>>Sent: Wednesday, September 29, 2010 9:44 PM
>>>Subject: [nabs-l] some very beginner, basic cooking questions!
>>>
>>>
>>>>Hi All!
>>>>
>>>>I am very basic at cooking as I haven't been taught much but wanted to
>>>>experiment and try to make a couple of simple-sounding recipes. I had
>>>>some questions however, as I am a bit confused.
>>>>
>>>>I should first begin by saying I can not use the stove at this time. I
>>>>have a crockpot, a George Foreman Grill, a microwave, and a small
>>>>toaster oven. However, even with these limitations, I feel I can make
>>>>some things. I won't clutter this email with the reasoning. I am also
>>>>totally blind, and have no residual vision.
>>>>
>>>>First, when a recipe calls for a table spoon of something, does it
>>>>mean the measuring spoon (the biggest spoon in the measuring spoon
>>>>set) or does it mean one of those larger spoons used at the table for
>>>>eating/ocasionally mixing things?
>>>>
>>>>The first recipe I'd like to try making is scrambled eggs in the
>>>>microwave. Yes, it can be done, and from the reviews I've read it's
>>>>pretty tasty, easy and quick. I am confused though because I have read
>>>>several recipes for microwave scrambled eggs and they all say
>>>>different things. Some say put the eggs in the microwave for 30
>>>>seconds, then mix with a fork/whisk, then put it in for another 10
>>>>seconds, mix again, then keep putting it in for 10 second intervals
>>>>until the eggs are done. Others however say to put the eggs in the
>>>>microwave for 2 minutes, and take the eggs out after one minute and
>>>>stir. I like my eggs very thick, and well done; I don't like them
>>>>runny. I don't want to overcook the eggs...should I do 30 seconds then
>>>>stir at 10 second intervals or put it in for 2 minutes stirring at 1
>>>>minute intervals?
>>>>
>>>>Also, I like a lot of butter in my eggs. Some recipes say a table
>>>>spoon, others say 2 teaspoons (I know the teaspoon is the littlest
>>>>spoon so that doesn't sound like much), and others say a small pat of
>>>>butter. Do I need to literally measure out a tablespoon or can I just
>>>>cut a square pat of butter from the stick? Will it hurt the eggs at
>>>>all or affect the taste drastically if I accidentally put too much
>>>>butter in?
>>>>
>>>>Some recipes say to put a tablespoon of water or milk into the eggs.
>>>>Is this a good idea or will it make them more liquidy/runny? I don't
>>>>want my eggs to taste rubbery but I don't like them liquidy either.
>>>>
>>>>Some recipes also say to lightly cover the bowl with the eggs in it.
>>>>Does this have to be done? Couldn't I just fix the eggs uncovered?
>>>>
>>>>
>>>>Another recipe I'd like to try is grape jelly meatballs in the
>>>>crockpot/slow cooker. These may sound gross, but essentially all you
>>>>do is take frozen meatballs (you can also make your own), a jar of
>>>>grape jelly, and a jar of chilli sauce, put it in the crockpot, and
>>>>let it go. I've been told they are very good. However, some recipes
>>>>say to dump the chilli sauce, meatballs, and grape jelly  in the
>>>>crockpot and let it go, while others say the grape jelly and chilli
>>>>sauce needs to be mixed well before putting the meatballs in. Should I
>>>>mix the chilli sauce, and grape jelly or just throw it all in? Once
>>>>the meatballs finish cooking, Does it affect the taste at all whether
>>>>the sauce is mixed or not?
>>>>
>>>>Speaking of meatballs, sometime I would also like to try baking them
>>>>in the oven. Does it matter which type of breadcrumbs I use? There are
>>>>many different types.
>>>>
>>>>Also, I read that browning ground beef is just heating it to a 160
>>>>degree temperature so the bacteria are killed off. You can either do
>>>>this in the microwave or the conventional way on a stove. Have any of
>>>>you ground beef in the microwave and if done properly does it taste
>>>>the same as browning it on the stove?
>>>>
>>>>
>>>>One thing I really like is chicken. I usually get the boneless,
>>>>skinless frozen chicken breasts. Currently, the only thing I know how
>>>>to do with them is to put hot sauce on one, put it on the George
>>>>Foreman grill, and cook it for 7 or so minutes. However, this gets old
>>>>after a while. Is there any simple marinades or anything I can buy
>>>>that I can lather on the chicken, and either bake it or grill it? I
>>>>know marinades can be made from scratch but I'm at a very simple basic
>>>>level of cooking right now so am just looking for something simple.
>>>>
>>>>Is it a good idea to get a talking meat thermometer? Should I just get
>>>>the $115 one sold at the Independence market?
>>>>
>>>>I am a very literal, over-analytical person who tends to overthink
>>>>everything. When I look at recipes, and they all say differing
>>>>things, I get confused. Also, when a recipe says to use a bowl, I
>>>>can't figure out whether it means a big bowl, a medium-size bowl, a
>>>>small bowl, or  a mixing bowl. When it says combine something I
>>>>wonder...does that mean to just put the items in the bowl or does that
>>>>mean throw the items in the bowl, and mix them? When a recipe says to
>>>>mix something, I wonder... with a big mixing spoon, with a spoon you
>>>>eat with, a fork, or a whisk. When beginning to first cook, did you
>>>>also have these types of problems/questions? How do you get over
>>>>this...just with practice and experimentation?
>>>>
>>>>Thanks so much!
>>>>Kerri
>>>>
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>>>
>>>
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>>
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