[nabs-l] cooking technique?

[David Andrews]

Probably similar to measuring dry ingredients.  You can put liquids 
in wide-mouthed containers and dip out small amounts.  For a cup or 
larger amounts pour into the measuring device, which you hold over an 
empty bowl which will catch excess.

Cooking questions can be asked on blind-cooks, 
http://www.nfbnet.org/mailman/listinfo/blind-cooks_nfbnet.org

Finally, at the risk of being a wise guy, one has to wonder how good 
a cook this guy will make if he can't figure out some alternative 
techniques for himself.

Sorry if that is out of line, but had to say!

Dave

At 12:53 PM 12/3/2011, you 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