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

Thu Sep 30 11:59:29 UTC 2010

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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