[nabs-l] cooking technique?

[Jamie Principato]

I love to cook and do a lot of it. I've tried a few different techniques
for measuring liquid, and some work better than others. Most often, I'll
locate the correct line on a measuring cup that has the lines raised on the
inside, and simply feel with a clean finger when the liquid I'm pouring
reaches the line. If you're not comfortable doing this, or if I'm cooking
in front of guests who might not appreciate fingers in the food, clean or
not, I measure liquids in dry measuring cups over a shallow bowl, and pour
any excess back into the container, or down the drain if there's only a
tiny bit.

-Jamie

On Sat, Dec 3, 2011 at 2:10 PM, Lea williams <leanicole1988 at gmail.com>wrote:

> Hey, I use a measuring cup for dry things and put it on a plate and
> poor till it gets to the top. if any spills over which very little
> might sometimes, and a lot will when your first lerning, then you can
> either poor it back in or down the drain. Then you might have a larger
> container like a bowl or something that you will pick up and hold just
> below the counter and up aginst it and then slowly slide the measuring
> cup to the edge then tip it over in to the bowl and then poor it from
> the bowl in to whatever it needs to go. This is if they can't pick it
> up and take it to wherever without dumping it. If you have a liquid
> measureing cup with lines that are raised in the inside of it, then
> they can feel for the line, keep their finger on it and poor until it
> gets to their finger and equal to the line. I have cooked enough now
> that if I am pooring in to a spoon I can hold it in the air and poor
> to fill it up without spilling, then transfer it to whereever. If they
> have not done this before, you can tell them to practice outside of
> class over and in the sink with water.
> I use dry measuring cupsinstead of liquids because I only have one
> liquid cup and it does not have lines inside it that you can fill. The
> difference with using the liquid and the dry for those who don't know
> is if you use liquid in a dry cup, your more likley to spill it. There
> is no difference in the measuring.
>
> On 12/3/11, Annemarie Cooke <aec732 at msn.com> wrote:
> >
> > Hey NABSters, I will be working with a totally blind culinary student and
> > need to find a way for him to do liquid measuring. Dry ingredients are no
> > problem but liquid measure is different -- how do you who cook measure
> > liquids for recipes? Thanks for any assistance.
> > Annemarie Cooke
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>
> --
> Lea Williams
>
> Phone;
> 704-732-4470
> Skipe;
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