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

Fri Oct 1 16:19:47 UTC 2010

To simulate the shake-n-bake experience on a stove top, I often use a baggie and seasoned bread crumbs or sometimes I make my own chicken covering out of flour and/or crushed up corn flakes and then add my own seasonings .  Make sure the chicken is washed and damp before putting it in the baggie - swishing it first in beaten up egg works better with the corn flakes. You can then saute the coated tenders or thin chicken breast slices about 10 minutes  in about a tablespoon of olive oil for a read quickie meal. I use either tongs or a fork to turn them in the frying pan.  If you use a full chicken breast or a turkey cutlet it takes a little longer.  Changing the seasoning changes the meal too - for variety use lemon pepper or basil, or garlic seasonings. 

BJ

>>> Katie Wang <bunnykatie6 at gmail.com> 9/30/2010 6:55 PM >>>
Hi, Kerry and all,
  I'm enjoying this thread and appreciate all the cooking tips from
everyone! I'm a beginner in cooking too so this is very helpful to me.
  One question out of curiosity: I use a toaster oven and a microwave
all the time but don't have a George Forman Grill. Is it similar to an
oven? Does it accomplish the same things? In what situations would you
use a grill rather than an oven? Thanks!
   Katie

On 9/30/10, Arielle Silverman <nabs.president at gmail.com> wrote:
> Hi all,
>
> There are tons of bottled or packaged marinades you can get for
> chicken. Most customer service clerks I've worked with don't mind
> doing a little browsing, and if you say "I'm looking for a chicken
> marinade" that's specific enough that they should be able to find the
> aisle/section with all the premade marinades. Another quick chicken
> product I really like is "Shake-n-Bake" which is basically just
> coating that you pour into a ziplock bag, shake the chicken breast in
> it, and then bake in the oven (toaster oven will work fine). You can
> get lots of different flavors-I especially like the hot and spicy.
>
> You can also get buffalo/hot sauce, teriyaki sauce, BBQ (as someone
> else mentioned), salad dressing, etc. There's really a limitless
> number of ways to season chicken and many of these only require one or
> two ingredients.
>
> Finally, Kroger/King Soopers has some preseasoned chicken breasts you
> can get that are all ready to be popped in the grill/oven. Look for
> "marinated chicken brests" in the meat section.
>
> Arielle
>
> On 9/30/10, Jacob Struiksma <lawnmower84 at hotmail.com> wrote:
>> I grill chicken on my gorge Forman grill all the time.
>> From
>> Jacob Struiksma
>>
>>
>> -----Original Message-----
>> From: nabs-l-bounces at nfbnet.org [mailto:nabs-l-bounces at nfbnet.org] On
>> Behalf
>> Of Ashley Bramlett
>> Sent: Wednesday, September 29, 2010 8:23 PM
>> To: Nicole B. Torcolini; National Association of Blind Students mailing
>> list
>> Subject: Re: [nabs-l] some very beginner, basic cooking questions!
>>
>> Tenderloins are user friendly; they're thin and are not as bulky as
>> chicken
>> breasts and therfore easier to serve.
>>
>> I've only seen chicken cooked in the oven except for sliced up chicken for
>> soup.
>> What chicken dishes are cooked on the stove?  Do you have to turn the
>> chicken over?  I would think not with a tenderloin.
>>
>>
>> Ashley----- Original Message -----
>> From: "Nicole B. Torcolini" <ntorcolini at wavecable.com>
>> To: "Ashley Bramlett" <bookwormahb at earthlink.net>; "National Association
>> of
>> Blind Students mailing list" <nabs-l at nfbnet.org>
>> Sent: Wednesday, September 29, 2010 10:56 PM
>> Subject: Re: [nabs-l] some very beginner, basic cooking questions!
>>
>>
>>> Ditto on the tender loins. If you ever decide to cook on the stove, I
>>> can give you some simple recipes that use the tender loins.
>>>
>>> ----- Original Message -----
>>> From: "Ashley Bramlett" <bookwormahb at earthlink.net>
>>> To: "National Association of Blind Students mailing list"
>>> <nabs-l at nfbnet.org>
>>> Sent: Wednesday, September 29, 2010 7:52 PM
>>> Subject: Re: [nabs-l] some very beginner, basic cooking questions!
>>>
>>>
>>>> Hi Kerri,
>>>>
>>>> I've never heard of browning beef in the microwave.  Doesn't sound
>>>> like a good idea.  Even with 93 percent lean meat it generates grease
>>>> You need it to sizzle and brown in a skillet!  You need to break the
>>>> lump of meat up and stir while browning!  You cannot do this in a
>> microwave.
>>>> If you can't use the stove, then stick to doing beef on the george
>>>> forman; make hamburger pattys.
>>>>
>>>> About eggs, it depends on the microwave.  I tried microwaved eggs and
>>>> don't like them.
>>>> A table spoon of water or milk?  Doesn't sound accurate to me.  Check
>>>> again!
>>>> Yes you can add milk or water but I'm not sure as I've not measured it.
>>>> But I doubt its a tablespoon!
>>>>
>>>> I think you should heat the eggs a minute and then check on them and
>>>> then stir, and put them in a little longer, maybe 10 or
>>>> 15 second intervals.
>>>> I don't think you will need two minutes.  When I cooked them this
>>>> amount, they were overcooked!
>>>> No you don't need to cover the bowl.
>>>>
>>>> About butter its in a stick.  You'll have to ask what the
>>>> measurements are. The butter stick has markings to indicate what is a
>>>> tablespoon etc on the wrapper.
>>>> Ask what a table spoon is.
>>>>
>>>> Generally there are eight tablespoons in a stick of butter.
>>>>
>>>> Sound like we have the same taste buds.  I like brown beef including
>>>> meatballs and hamburger and ground beef in other recipies.  But I am
>>>> not comfortable browing beef myself because I don't know when its done.
>>>>
>>>> For the bread crumbs follow the recipie.
>>>> I am no expert but I doubt it would matter what type of bread crumbs.
>>>> However some bread crumbs are seasoned, so if you don't want that get
>>>> plain ones.
>>>>
>>>> I also  really like chicken, and like you get the boneless skinless
>>>> chicken breasts; actually I get the tenderloins if cooking for
>>>> myself; they're smaller.
>>>>
>>>> You can certainly buy a number of sauces or marinades.  Why not do
>>>> barbecue sauce for them?
>>>> I also heard you can cover the chicken in cream of mushroom soup for
>>>> more taste.
>>>> You can ask at your store what is available.  What grocery stores are
>>>> near you?  If they're the same as my area or if I know the store name
>>>> I can check on line and give you some ideas.
>>>>
>>>> Some of this is about what is in your grocery store, personal tastes
>>>> and experimenting.
>>>> I have hardly cooked either; I'm novice.  I learned some at the rehab
>>>> center I went to in state.
>>>>
>>>> I really think you should ask a friend some of these questions.  For
>>>> the sauces question and the butter question its as simple as asking a
>>>> person to read the package and browse the grocery store with you and
>>>> you can figure out what you would like to try.
>>>> Each store is different so without the names its hard to recommend
>>>> stuff.
>>
>>>> I use barbecue sauce mostly to season chicken so that is what came to
>>>> mind first.
>>>> If you need some hands on help why can't you get a rehab teacher to
>>>> come show you some things?  Doesn't your state agency have them?  Mine
>> does.
>>>> I had one or two as a teen and she taught me some real basic skills
>>>> like pouring and spreading.
>>>> Rehab teachers teach you to cook and other household activities.
>>>> Is there a lighthouse for the blind near you?  Many lighthouses offer
>>>> cooking classes for blind people or can send a teacher out to help
>>>> you.
>>>>
>>>> I think its great you asked questions but to be real helpful you need
>>>> to have someone show you what to do and maybe go to the store so you
>>>> know what all is there.
>>>>
>>>> Good luck.
>>>> Ashley
>>>>
>>>>
>>>> ----- 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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>
>
> --
> 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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