[Blindtlk] some very beginner, basic cooking questions!

Thu Sep 30 11:22:36 UTC 2010

Here you go!

The table spoon referred to in recipes is the large measuring spoon. 
although I must confess that I rarely get that exact in my cooking.  After a 
while I just got accustomed to how much a teaspoon or tablespoon is and now 
I just guestimate and toss it in.

I don't know about eggs in the microwave, I cook them on the stove, but eggs 
are pretty inexpensive.  I'd just try both ways and see what works.  A bit 
of milk will make them fluffy and a bit creamy.  I put butter on after 
they're done cooking. if I want more than what they were cooked in. The 
difference between a tablespoon, 2 teaspoons or a pat of butter isn't very 
much.  I wouldn't worry about the exactness of it.

As far as the meatballs...I'd put the jelly and the chili sauce in the crock 
pot first, give them a good stir and then add the meatballs and stir until 
all the meatballs are covered.  If you don't stir it you might get some 
meatballs that only get jelly, some that only get chili sauce and some that 
get none.  Not a huge problem, but probably tastier if it's all mixed.

I like to use Italian salad dressing to marinade chicken in.  I put the 
thawed chicken in a bowl and pour enough dressing over it to coat the 
chicken.  I leave it soak for half an hour or more.  Take the chicken out of 
the marinade, let it drip a bit to get the excess off and then cook as 
usual.

I don't have a meat thermometer, so I can't make any recommendations on 
that.

Cooking is more of an art than a science.  The worst that will happen is 
that the food won't taste as great as you'd hoped.  It happens to everyone. 
Seriously I've made some dinners that were horrific. *smile* Just keep 
practicing and you'll figure out what you like and what works for you.

HTH
Julie

----- 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 8:44 PM
Subject: [Blindtlk] 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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