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

Thu Sep 30 02:52:37 UTC 2010

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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