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

Thu Sep 30 02:56:03 UTC 2010

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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