[nabs-l] basic cooking questions about meat

[Nicole B. Torcolini]

It is different for different foods. When I cook hamburger, I usually 
scramble it rather than cooking a paddy. That way, I don't have to worry as 
much about it being cooked all the way through. For things in the oven, the 
best bet is timing, and then a little more if you're not sure. You can also 
get a talking meat thermometer for meat on the stove.

----- Original Message ----- 
From: <bookwormahb at earthlink.net>
To: "National Association of Blind Students mailing list" 
<nabs-l at nfbnet.org>
Sent: Saturday, October 30, 2010 4:30 PM
Subject: [nabs-l] basic cooking questions about meat


> Hi all,
>
> I'm abeginner cook as well.  Some questions.  How do you determine that 
> meat is done?  I know the package or recipie gives you an estimate but 
> ovens vary and sighted people look at it.  I know the firmness is probably 
> one way.
>
> To make a hamburger on the stove, you cook it in a skillet.  But how do 
> you know when to turn it?  Common knowledge?  How do you know its done?
> Same for pork chops; my mom cooks them in a skillet and seasons them a 
> little. How do you know its done?
> What prepackaged things are out there for meat? Is hamburger helper salty? 
> Maybe I'll try it if its not too processed and salty.
>
> Thanks.
> Ashley
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