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

Thu Sep 30 22:56:22 UTC 2010

Hi all,

There are tons of bottled or packaged marinades you can get for
chicken. Most customer service clerks I've worked with don't mind
doing a little browsing, and if you say "I'm looking for a chicken
marinade" that's specific enough that they should be able to find the
aisle/section with all the premade marinades. Another quick chicken
product I really like is "Shake-n-Bake" which is basically just
coating that you pour into a ziplock bag, shake the chicken breast in
it, and then bake in the oven (toaster oven will work fine). You can
get lots of different flavors-I especially like the hot and spicy.

You can also get buffalo/hot sauce, teriyaki sauce, BBQ (as someone
else mentioned), salad dressing, etc. There's really a limitless
number of ways to season chicken and many of these only require one or
two ingredients.

Finally, Kroger/King Soopers has some preseasoned chicken breasts you
can get that are all ready to be popped in the grill/oven. Look for
"marinated chicken brests" in the meat section.

Arielle

On 9/30/10, Jacob Struiksma <lawnmower84 at hotmail.com> wrote:
> I grill chicken on my gorge Forman grill all the time.
> From
> Jacob Struiksma
>
>
> -----Original Message-----
> From: nabs-l-bounces at nfbnet.org [mailto:nabs-l-bounces at nfbnet.org] On Behalf
> Of Ashley Bramlett
> Sent: Wednesday, September 29, 2010 8:23 PM
> To: Nicole B. Torcolini; National Association of Blind Students mailing list
> Subject: Re: [nabs-l] some very beginner, basic cooking questions!
>
> Tenderloins are user friendly; they're thin and are not as bulky as chicken
> breasts and therfore easier to serve.
>
> I've only seen chicken cooked in the oven except for sliced up chicken for
> soup.
> What chicken dishes are cooked on the stove?  Do you have to turn the
> chicken over?  I would think not with a tenderloin.
>
>
> Ashley----- Original Message -----
> From: "Nicole B. Torcolini" <ntorcolini at wavecable.com>
> To: "Ashley Bramlett" <bookwormahb at earthlink.net>; "National Association of
> Blind Students mailing list" <nabs-l at nfbnet.org>
> Sent: Wednesday, September 29, 2010 10:56 PM
> Subject: Re: [nabs-l] some very beginner, basic cooking questions!
>
>
>> 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
>>>>
>>>> _______________________________________________
>>>> nabs-l mailing list
>>>> nabs-l at nfbnet.org
>>>> http://www.nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
>>>> To unsubscribe, change your list options or get your account info
>>>> for
>>>> nabs-l:
>>>> http://www.nfbnet.org/mailman/options/nabs-l_nfbnet.org/bookwormahb%
>>>> 40earthlink.net
>>>>
>>>
>>>
>>> _______________________________________________
>>> nabs-l mailing list
>>> nabs-l at nfbnet.org
>>> http://www.nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
>>> To unsubscribe, change your list options or get your account info for
>>> nabs-l:
>>> http://www.nfbnet.org/mailman/options/nabs-l_nfbnet.org/ntorcolini%40
>>> wavecable.com
>>
>>
>
>
> _______________________________________________
> nabs-l mailing list
> nabs-l at nfbnet.org
> http://www.nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
> To unsubscribe, change your list options or get your account info for
> nabs-l:
> http://www.nfbnet.org/mailman/options/nabs-l_nfbnet.org/lawnmower84%40hotmai
> l.com
>
>
> _______________________________________________
> nabs-l mailing list
> nabs-l at nfbnet.org
> http://www.nfbnet.org/mailman/listinfo/nabs-l_nfbnet.org
> To unsubscribe, change your list options or get your account info for
> nabs-l:
> http://www.nfbnet.org/mailman/options/nabs-l_nfbnet.org/nabs.president%40gmail.com
>

-- 
Arielle Silverman
President, National Association of Blind Students
Phone:  602-502-2255
Email:
nabs.president at gmail.com
Website:
www.nabslink.org