[nabs-l] cooking questions

[Ignasi Cambra]

Ordering online works very well if one can do it. The thing is that they usually deliver relatively large amounts of groceries to you. In other words, you can order everything you will need for one or two weeks, but if you only need a couple of onions and some salt, they probably won't send it alone. Or if they do, they will charge a lot. I also like being able to choose certain things while at the store, such as fruits or vegetables. But that's really just a matter of preference. An other potential problem about ordering groceries online is that, given that you won't get to talk to anyone in the actual store, you won't be able to ask them to read cooking instructions on packages for you. If you know the products you're buying, this won't be a problem, though.

Ignasi
On Jun 11, 2010, at 1:30 AM, Katie Wang wrote:

> 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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>>>>> 
>>>>> 
>>>>> --
>>>>> 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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>> 
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