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

[Anita Adkins]

sounds like you need to do some experimenting, meaning trying these things 
out on your own.  Wanted to email though to mention that I found a meat 
thermometer at Independent Living Aids for only around 30 dollars or so, and 
so it would be cheaper for you.  www.independentliving.com
Anita
----- 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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