[nabs-l] cooking questions

[Katie Wang]

Hi, Kerry and all,
  Thanks so much for all the great cooking tips you have shared on
this thread. I have been following it closely, and since getting my
own apartment is my next goal in terms of independent living this is
definitely very helpful. One question though: Does any of you have
stores in your area where you can order groceries on-line and they
will deliver it to you? How does that experience compare to shopping
with an assistant from the store? I have heard that this service works
very well for some people, and I do have such a store (Stop&Shop) in
my town, so I just want to hear your thoughts. Thanks again!
   Katie

On 6/10/10, Courtney Stover <liamskitten at gmail.com> wrote:
> Kerri,
>
> Crogers does carry preprepared meats such as the microwaveable bacon
> mentioned on this list.  They are in the ordinary meat section, but
> they are usually on a separate shelf or separated in some other way
> from the other meat.  However, they are not in a specialty section.
> If you obtain assistance from a store employee with your shopping,
> they should be able to spot them fairly easily.
> Hope this helps,
> Courtney
>
> On 6/10/10, Kerri Kosten <kerrik2006 at gmail.com> wrote:
>> Hi Arielle and All!
>>
>> Thanks for all this info, and it was very helpful!
>>
>> I dohave one question though.
>>
>> The already-prepared meat sounds just like what I need as well as
>> pretty tasty/simple to cook!
>>
>> We have Krogers where I live...would the specialty meat section be in
>> Krogers or is it just Safeway stores it's in?
>>
>> I am just asking because I have never heard of these already-prepared
>> meats before and they sound really good!
>>
>> I am going to have somebody help me label my oven and show me where
>> the knobs for the burners are.
>>
>> I may just alternate between my toaster oven and my big oven depending
>> on how I feel and what I am making.
>>
>> I will also make sure to have someone tell me which temperature the
>> toaster oven labels start on and I may actually remove a couple of
>> labels...I liked Arielle's idea of labeling every hundred degrees so
>> in between is 350!
>>
>> Thanks again for all this...great thread, great tips...it was very
>> helpful!
>>
>> Kerri
>>
>> On 6/9/10, Arielle Silverman <nabs.president at gmail.com> wrote:
>>> Hi all,
>>>
>>> I'm sorry it's taken me a few days to respond to this thread. Here are
>>> some things that haven't been mentioned yet:
>>>
>>> Labeling: I think if you are a rehab client, you should be able to get
>>> someone to come and label your stove and ovens for free, although a
>>> sighted friend or reader should be able to do this with you in just a
>>> few minutes.
>>> I actually don't have any fancy Braille labeling technology at the
>>> moment, so I just have dots on my microwave and oven dial. I have one
>>> dot at 300 degrees and the  second dot at 400 degrees, so I know it's
>>> at 350 degrees when the dial is halfway between the two dots.
>>> Unless you are baking something like a cake or cookies, I don't think
>>> exact oven temperature is critical, if you're just cooking a casserole
>>> or piece of meat or fish.
>>> I have never felt the need to label my stove dial--I just ask someone
>>> to tell me which direction to turn it to get to "high". Usually once
>>> you get it on "high" if you keep turning the dial in the same
>>> direction, the temperature will go down to medium, and then low.
>>>
>>> -- I don't know how common this is, but the grocery chain here in CO
>>> (King Soopers/Kroger) has a specialty meat section where you can buy
>>> meat and chicken that are already seasoned and prepared, and all you
>>> have to do is bake it or cook it on a Foreman grill. For example,
>>> sometimes I will buy beef Wellingtons (individual steaks wrapped in
>>> phyllo dough), Black and Bleu burgers (jumbo meat patties seasoned
>>> with black pepper and stuffed with blue cheese), or chicken grillers
>>> (chicken breasts stuffed with meat, cheese, etc.) These prepared meats
>>> will come with cooking directions, which your assistant can read to
>>> you while you're in the store, and can be cooked in a toaster oven or
>>> on a Foreman grill.
>>> -- Many tasty and healthy side dishes can be cooked easily in the
>>> microwave including rice, Rice-a-Roni, fresh vegetables, whole
>>> potatoes (just poke a few holes in it with a fork first), or potato
>>> wedges. I've cooked rice and veggies both on  the stove and  in the
>>> microwave and I don't notice a big difference.  Combining some rice,
>>> potatoes or veggies with a baked  or grilled meat can make a
>>> satisfying and low-fuss meal that won't taste as processed as Easy Mac
>>> or hot dogs.
>>> -- As long as you have oven mitts, a regular oven should be just as
>>> safe as a toaster oven.
>>> -- To locate stove burners, make sure your stovetop is completely
>>> clear of clutter, turn on one of the burners, and then use your hand
>>> above the stovetop to feel for the heat and position your pan such
>>> that the flame is covered. If you can feel more heat on one side of
>>> the pan than the other, adjust the pan's position until the heat is
>>> covered up or even on both sides of the pan. As long as your stovetop
>>> is cleared of everything except the pan of food you are cooking, this
>>> isn't a fire hazard.
>>> -- To the very good instructions about browning meat on the stove, I
>>> would just add not to be afraid to use your hands, if you need to. For
>>> example, after washing my hands, I will often use them to break up the
>>> ground meat before I turn on the heat to cook it, and then wash my
>>> hands again (I'll also do this if I'm making a meat loaf). I might
>>> also take a little meat out of the pan and touch it to see if it's
>>> done, once it starts to feel done under the spatula (raw meat is
>>> slimy!) I don't see anything wrong with this as long as you wash your
>>> hands before and after touching food. In fact, I will often fill the
>>> sink up with warm soapy water while I am cooking and use it to rinse
>>> my hands periodically throughout the process.
>>> --For recipes, I stumbled on a good website,
>>> busycooks.about.com
>>> They have a lot of recipes designed to minimize time and effort
>>> including a collection of "five-ingredient" recipes, which I
>>> personally like because my kitchen is tiny and I don't have a lot of
>>> pantry space. However, these recipes are also very good. My only
>>> caution is that the recipes tend to be scaled for 4-6 people, so if
>>> you live alone, you'll probably want to cut the recipe in half, or
>>> freeze the leftovers.
>>> -- I will close by describing how to cook pasta, since that is one of
>>> my favorite foods. You will want to use a deep pot and preferably one
>>> that has two handles (handles don't get hot). I know most people
>>> advise listening to determine when the water is boiling, but I
>>> personally find it hard to discern with my ears when the water
>>> transitions from almost-boiling to boiling proper. So, what I will do
>>> is touch the handles of the pot and feel the vibrations, and when the
>>> handles are vibrating strongly and rhythmically, the water is boiling.
>>>
>>> Once the water boils simply add the pasta to the pot, wait for it to
>>> boil again and turn the heat down to medium. Different pasta boxes
>>> will suggest different cooking times; I will usually wait 5-7 minutes
>>> and then take a little out with a slotted spoon, run it under cold
>>> water and taste it to see when it is done (undercooked pasta will be
>>> very obvious!)
>>>
>>> To drain pasta I would recommend using a large colander that fills up
>>> most of your sink, especially if you're still learning. That way, if
>>> you don't quite line your pot up with the colander, most of the pasta
>>> will still end up in the colander rather than the sink. The big
>>> colanders are also less likely to tip if you bump them with the pot
>>> while trying to line up. Pouring pasta into a colander is pretty safe
>>> and easy, but if it makes you nervous, you can do it wearing oven
>>> gloves.
>>>
>>> I hope this is helpful, and feel free to continue asking these questions.
>>>
>>> Arielle
>>>
>>> On 6/6/10, Mary Fernandez <trillian551 at gmail.com> wrote:
>>>> Hello All!
>>>> Cooking is fun and infinitely healthier than frozen dinners or take
>>>> out, which will never taste the same. Part of it is that once you have
>>>> made your first fried egg, even if it looks like someone not so much
>>>> fried it as tried to kill it, you made it, and so you are damn well
>>>> sure to enjoy it. I belive there are some sort of cutting instruments
>>>> that help cut tomatoes and such straighter. But it is definitely a
>>>> matter of practice, and  remember you can always buy cherry tomatoes!
>>>> If it's your first time doing something, pay attention, and time
>>>> things. If your steak is a litter rarer than you wanted it, see how
>>>> long you cooked it for and then just add a few minutes. With meats,
>>>> use a moderate temp, since a very high  temp on the stove will ofter
>>>> burn the outside while letting the inside still raw. Ok, it's late so
>>>> I can't htink of anyhting else, but get a recipe book and an apron,
>>>> and go at it!
>>>> If no one else eats it there's more for you. Lol.
>>>> Mary
>>>>
>>>> On 6/6/10, Elizabeth <lizmohnke at hotmail.com> wrote:
>>>>>
>>>>> Hmm… is that suppose to be some kind of subliminal message to buy some
>>>>> Wisconsin cheese curds at national convention provided that they are
>>>>> still
>>>>> selling them? Although I do agree that adding cheese, regardless of
>>>>> what
>>>>> kind it may be, has the tendency to make almost any kind of food taste
>>>>> better.
>>>>>
>>>>> But as for experimenting in the kitchen, my advice is that it never
>>>>> hurts
>>>>> to
>>>>> give it a try. I have always thought of cooking to be more of an art
>>>>> rather
>>>>> than a science, so if you somehow mess up and make a mistake, it just
>>>>> gives
>>>>> you an idea about what you might want to do or not do the next time you
>>>>> give
>>>>> it a try.
>>>>>
>>>>> And if your vegetables are not cut and chopped into the exact same
>>>>> shape
>>>>> and
>>>>> size, no one will probably notice but you. The fact that something is
>>>>> not
>>>>> cut perfectly only tells me that it must have been something home made
>>>>> which
>>>>> always seems to taste better than something that was bought at the
>>>>> store.
>>>>>
>>>>> And if you somehow manage to hurt yourself while cooking, chances are
>>>>> that
>>>>> you are not the only person that it has happened to and you will most
>>>>> likely
>>>>> live through the experience. I remember hearing Rachel Ray say that she
>>>>> cut
>>>>> herself on one of her first cooking shows which only shows that it can
>>>>> happen to anyone. But it also shows that it does not always have to be
>>>>> a
>>>>> big
>>>>> deal when it does happen.
>>>>>
>>>>> Anyways, happy cooking.
>>>>> Elizabeth
>>>>>
>>>>>
>>>>>> From: smwhalenpsp at gmail.com
>>>>>> To: nabs-l at nfbnet.org
>>>>>> Date: Sun, 6 Jun 2010 15:36:33 -0500
>>>>>> Subject: Re: [nabs-l] cooking questions
>>>>>>
>>>>>> Hi,
>>>>>>
>>>>>> I am just reading this cooking thread, and will throw in a few
>>>>>> thoughts.
>>>>>> A
>>>>>> lot of good tips have been shared already, but here are a few others:
>>>>>>
>>>>>> First, let me caution you that not all ovens and/or stoves have
>>>>>> controls
>>>>>> which work in the same way. I have had appliances where clockwise got
>>>>>> hotter
>>>>>> and where clockwise turned down the heat. Likewise with ovens. There
>>>>>> is
>>>>>> no
>>>>>> standard. Verify how the controls work, and mark or label them in a
>>>>>> logical
>>>>>> way. As has been suggested, if your parents won't help you, have a
>>>>>> friend
>>>>>> do
>>>>>> it. While your parents certainly are well-intentioned they are
>>>>>> limiting
>>>>>> you
>>>>>> completely unnecessarily. For many blind people, cooking is second
>>>>>> nature.
>>>>>> While I am no gourmet, I am certainly proficient in the kitchen, and
>>>>>> probably better than most males in their twenties.
>>>>>>
>>>>>> One general tip is to approach tasks in the kitchen systematically.
>>>>>> Whether
>>>>>> you are frosting a cake, breaking up ground beef or turkey, or mixing
>>>>>> in
>>>>>> a
>>>>>> seasoning packet, use a consistent method. Don't just toss a chunk of
>>>>>> meet
>>>>>> in the pan and randomly stab at it with a spatula. While this will
>>>>>> surely
>>>>>> work to a degree, it is far more efficient and effective to, for
>>>>>> instance,
>>>>>> work your way around the outer edge of the meet, breaking it apart and
>>>>>> pushing the broken meet away from the large piece. This works
>>>>>> especially
>>>>>> if
>>>>>> the meet you are browning is frozen. There are infinite other ways,
>>>>>> but
>>>>>> have
>>>>>> an approach. As far as how to know when it is done, the feel is
>>>>>> important,
>>>>>> but you can also smell when meat is cooked. Between the sound, feel
>>>>>> and
>>>>>> smell, it is not too difficult to determine; and, if you get it wrong
>>>>>> once
>>>>>> or twice, you know better for the next time.
>>>>>>
>>>>>> Don't be afraid of gas stoves. They, in my opinion, are better than
>>>>>> electric
>>>>>> ones. You can hear the gas click and the flame ignite on a gas stove.
>>>>>> You
>>>>>> can also gauge the intensity of the flame by holding your hand above
>>>>>> it
>>>>>> or
>>>>>> listening to it.
>>>>>>
>>>>>> For cooking chicken, fish or burgers, I prefer a Forman grill. In
>>>>>> fact,
>>>>>> I
>>>>>> just purchased a new one. Things taste better grilled (even if they
>>>>>> are
>>>>>> fake
>>>>>> grilled indoors on an electric grill). This said, I am no stranger to
>>>>>> pan
>>>>>> frying, broiling and grilling an a gas grill. You can purchase
>>>>>> tong-like
>>>>>> spatulas that allow you to grip a piece of meat and flip it over. I,
>>>>>> personally, just use a standard spatula. You can use your cooking
>>>>>> utensil
>>>>>> to
>>>>>> feel where things are. If you have two burgers in a frying pan, feel
>>>>>> where
>>>>>> they are with the spatula, find the edge of one, slide the spatula
>>>>>> under
>>>>>> the
>>>>>> burger and lift it out of the pan. As was mentioned in another post,
>>>>>> you
>>>>>> can
>>>>>> hold onto the handle of the pan to increase stability and ensure that
>>>>>> you
>>>>>> don't move the pan around. I often simply touch the top of the burger
>>>>>> or
>>>>>> chicken breast with one hand while I slide the spatula underneath it.
>>>>>> Keep
>>>>>> in mind, the face up side of the meet is not going to be that hot. I
>>>>>> know
>>>>>> some people have a fair amount of uneasiness dealing with stovetop
>>>>>> cooking,
>>>>>> but, in reality, you can even touch the pan without injuring yourself,
>>>>>> as
>>>>>> long as you do so quickly. All of this applies equally to broiling and
>>>>>> grilling, except for the part about touching the pan. I wouldn't touch
>>>>>> the
>>>>>> grill.
>>>>>>
>>>>>> Using knives was not mentioned, but I know that knife use by blind
>>>>>> folks
>>>>>> inspires paranoia among the general public as do few other things. So,
>>>>>> in
>>>>>> case anybody is wondering, let me assuring you that chopping, slicing,
>>>>>> dicing and mincing are all very doable without sight. The knife is in
>>>>>> one
>>>>>> hand, and you know where your other hand is, so don't cut it off. Ok,
>>>>>> that
>>>>>> sounds a bit flippant, but, seriously, it isn't like you're going to
>>>>>> hurt
>>>>>> yourself unless you are wielding the knife like a maniac, or,
>>>>>> possibly,
>>>>>> if
>>>>>> one has very poor spatial awareness, which can be a legitimate
>>>>>> concern.
>>>>>> When
>>>>>> slicing bread, cheese, tomatoes and the like, it can be difficult to
>>>>>> make
>>>>>> nice even slices. For the most part, practice is what will help you
>>>>>> there.
>>>>>> Two small tips: Hold the item you are slicing very steady and do not
>>>>>> let
>>>>>> it
>>>>>> move or shift positions and when cutting be cognizant of the angle of
>>>>>> the
>>>>>> knife blade to the counter top. You want to keep the blade
>>>>>> perpendicular
>>>>>> to
>>>>>> the surface on which you are working. The good news is that unevenly
>>>>>> sliced
>>>>>> sharp Wisconsin cheddar cheese is equally delicious to the evenly
>>>>>> slice
>>>>>> variety. Unless you're preparing a party platter, don't sweat it too
>>>>>> much.
>>>>>> You will get better in time. And, tomatoes suck anyway.
>>>>>>
>>>>>> If you want to chop something, an onion for example, first cut it in
>>>>>> half
>>>>>> so
>>>>>> it has a flat surface upon which to rest. Then, place the tip of your
>>>>>> knife
>>>>>> on the cutting board with the blade facing down and the object to be
>>>>>> chopped
>>>>>> underneath it. I am right handed, so the knife is in my right hand. I
>>>>>> use
>>>>>> my
>>>>>> left hand to hold the onion steady and start with the knife at the
>>>>>> right
>>>>>> side of the onion. Keep the knife tip on the cutting surface and
>>>>>> repeatedly
>>>>>> bring the blade down and raise it back up. Each time you make a cut,
>>>>>> use
>>>>>> the knife to push what has been cut off to the side, in my case the
>>>>>> right
>>>>>> side, while keeping the knife tip stationary. Each time you cut, pivot
>>>>>> the
>>>>>> knife slightly toward your non-knife-holding hand. Repeat the process
>>>>>> until
>>>>>> the entire onion, or whatever else, is chopped.
>>>>>>
>>>>>> The bottom line is that a blind person can do anything in the kitchen
>>>>>> that
>>>>>> anybody else can do. Fears of injury, while understandable on some
>>>>>> level,
>>>>>> are ill-founded. As long as you think about what you are doing and
>>>>>> exercise
>>>>>> a reasonable level of caution, you will not injure yourself. Things
>>>>>> might
>>>>>> be
>>>>>> difficult until you get used to them, but you will never be able to
>>>>>> get
>>>>>> used
>>>>>> to them unless you practice. Just go for it. Being able to cook is a
>>>>>> vital
>>>>>> part of being able to take care of yourself as an independent adult.
>>>>>>
>>>>>> Sorry this got so long. I never thought I would use the word "spatula"
>>>>>> so
>>>>>> many times in the course of 10 minutes!
>>>>>>
>>>>>> I hope that somebody finds something useful in this post. If nothing
>>>>>> else,
>>>>>> take it as an advertisement for delicious Wisconsin cheese.
>>>>>>
>>>>>> All the best,
>>>>>>
>>>>>> Sean
>>>>>>
>>>>>>
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>>>>>  		 	   		
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>>>>
>>>>
>>>> --
>>>> Mary Fernandez
>>>> Emory University 2012
>>>> P.O. Box 123056
>>>> Atlanta Ga.
>>>> 30322
>>>> Phone: 732-857-7004
>>>> In reaffirming the greatness of our nation, we understand that
>>>> greatness is never a given. It must be earned.
>>>> President Barack Obama
>>>>
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>>>
>>>
>>> --
>>> Arielle Silverman
>>> President, National Association of Blind Students
>>> Phone:  602-502-2255
>>> Email:
>>> nabs.president at gmail.com
>>> Website:
>>> www.nabslink.org
>>>
>>> _______________________________________________
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>>
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