[blparent] george foreman grill
trishs
slosser at metrocast.net
Tue Nov 25 23:43:47 UTC 2008
That's the same one that I have. I also use the same technique
for judging "doneness." The nose knows, and to me there is an
obvious, tactile difference between rare and well done, and some
in betweens. Undone meat feels "fleshy," where closer to cooked
through feels more firm, and, well, done.
>----- Original Message -----
>From: <trising at sbcglobal.net
>To: "NFBnet Blind Parents Mailing List" <blparent at nfbnet.org
>Date sent: Mon, 24 Nov 2008 22:12:22 -0500
>Subject: Re: [blparent] george foreman grill
>I also use a small George Foreman grill. It is small, has no
dials and does
>not have removable plates. I just make sure it is turned off and
cool and
>unplugged. Then, I wash it with a cloth that will have suds from
the dish
>water, but I make sure it does not get in the water, as it cannot
be taken
>apart. I do my own timing with my talking watch, so I need no
dials. I also
>really use my sense of smell. My sister gave me a rule of thumb.
If it
>smells like it is ready to set on the table, then it is done.
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