[nabs-l] cooking technique?

[Mark J. Cadigan]

Perhaps you could ask this question on the blind cooks list. When I measure 
liquid ingredients in cooking, I simply use a measuring cup that when filled 
to the brim equals the amount I am measuring. I place this cup on a jelly 
role pan, (cookie sheet with edges) so in case of an accidental spill it is 
contained. For measuring spoon sizes, I have a set of measuring spoons that 
are bent so that I can dip them into the liquid I am measuring and sort of 
scoop it out like ladling soup.



Hope this helps,

Mark



----- Original Message ----- 
From: "Annemarie Cooke" <aec732 at msn.com>
To: <nabs-l at nfbnet.org>
Sent: Saturday, December 03, 2011 1:53 PM
Subject: [nabs-l] cooking technique?


>
> 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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