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

Thu Sep 30 07:40:39 UTC 2010

Hi Everyone!

Thanks for all the help/suggestions. I now understand that the
tablespoon is the measuring spoon.

I also understand that cooking is a very experimental thing and there
is no exact way of doing things. I will try to be a little more
relaxed and just experiment.

I did have a couple more questions though, particularly related to
making chicken breasts. I am trying to make my grocery list. I am
trying to keep it limited to the items I need for the recipes I want
to make, and other very necessary items. I am also trying to clean out
my freezer. I have one chicken breast left. Can anyone give me any
suggestions or recomendations of any premade sauces, seasonings, or
marinades I can put on it? I don't like BBQ sauce much. Should I just
go with roticery flavoring? My grocery stores are Kroger (also called
King Super-savers in other areas), Walmart, and Giant Eagle. Kroger is
the closest and would be the easiest to get to. I know someone else
(pretty sure it was Jewel) suggested Pineapple chicken, which sounds
good but from looking at the recipes it's not as simple as pouring
pineapple juice on the chicken, and putting it into the oven or on the
grill. I'd like to keep this to a simple premade sauce, flavoring
(like roticery), seasoning, or bottled marinade that you just pour on
the chicken and cook. I know someone else suggested BBQ sauce, but I
don't like BBQ sauce very much.

I will be going to the store by myself, and so was planning on just
getting help from customer service. I love the idea of browsing and
just picking something random that sounds tasty but can you do that
with a customer service person? I thought with them you kind of had to
have your list and such ready..they don't have much time to "browse"
do they?

Also, what oven mits do you recomend? I saw some on
www.blindmicemart.com that say you can grip things with them and can
withstand temperatures of up to 500 degrees. They seem a bit
expensive, but do many of you use them or do you just use cheap cloth
ones? The cloth ones make it really hard to grip things, so I'd like
to find a better pair.

Thanks,
Kerri

On 9/29/10, Anita Adkins <aadkins7 at verizon.net> wrote:
> 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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