[nabs] beginner cooking and labeling

[Sarah Clark]

Hi Ashley,

We have a George Foreman and use it all the time.  They come in different sizes -- we have a somewhat larger one so that we have more surface space to work with.  You don't need to grease it, and you don't flip anything because it is cooking on both sides at the same time. You lay the food on the gril and then pull the lid down -- the lid part cookes the top. We cook all kinds of things on it -- besides hamburgers we cook hot dogs, sausage, bacon -- and it also makes a great panini maker! 
But I love having bacon on it.  It tastes so much better. We will never fry bacon again! lol

Sarah
  ----- Original Message ----- 
  From: Ashley Bramlett 
  To: Dornetta ; Discussion list for NABS,National Alliance of Blind Students. 
  Sent: Saturday, October 30, 2010 8:07 PM
  Subject: Re: [nabs] beginner cooking and labeling


  Hi, I think I'd label my food, but I don't know what labeling system would work best.  We have many canned vegetables not just corn and peas and 
  shaking doesn't work usually.  Like you I also just remember settings rather than having them marked except for the flat touch screens of the microwave/oven.  

  Anyone use reusable labels? Perhaps magnets as labels?  Dimo tape won't work for frozen or refrigerated food.

  Here's some more I wrote that I'd send to the list but it went to only Dornetta.

  For seasoning stuff do you all just measure it in your hand, feeling the amount?  Sighted people like my mom just sprinkle it directly in the food.  
    Do you use a regular fry pan or electric one?  We have both.  If you cook other meat like pork chops or chicken do you have to grease the pan beforehand?  I would think so, but hamburger creates its own juice.

    When marinating do you have to let that sit over night or how long? 
    What marinades can you buy for chicken premade?
    What about George Foremans?  They're small.  Hamburgers and what else can you cook in them?
    I guess that would have a grilled taste.
    Do you just cook one piece of meat at a time in it?  Do you still have to "grease" the bottom? Do you have to flip meat over in it? How do you adapt it for using as a blind person? Are all buttons raised so you can feel them? 
    Ashley

    ----- Original Message ----- 
    From: Dornetta 
    To: Ashley Bramlett ; Discussion list for NABS,National Alliance of Blind Students. 
    Sent: Saturday, October 30, 2010 10:25 PM
    Subject: Re: [nabs] beginner cooking and labeling


    No my crock pot is not labelled, I just remember the settings. Not many of my household items are labelled...I just sort of remember the set-up. I. e. stove settings, my microwave has a turn dail, etc... Now my oven, that is confusing and I just call the kids to set it but most of the time, they just turn it off but leave the setting on 350 (the most popular setting for baking) I shake my cans of veggies but then again, we only buy can corn and peas. My frozen foods...now that is different. If no one is here..we just eat "mystry meat"-thaw out the meat & cook whatever it is Lol I also bag most and can feel what they are most times. 
    "Just because you are blind, does not mean you lack vision"-Stevie Wonder
      ----- Original Message ----- 
      From: Ashley Bramlett 
      To: Ashley Bramlett ; Discussion list for NABS,National Alliance of Blind Students. 
      Sent: Saturday, October 30, 2010 10:09 PM
      Subject: Re: [nabs] beginner cooking and labeling


      You mentioned the crock pot.  Do you mark that before using it?  Maybe memorizing the settings would work.  The crock pot is easy to use because the stuff just cooks in a contained space; I made mac and cheese in it in Richmond; its yummy.

        ----- Original Message ----- 
        From: Ashley Bramlett 
        To: Discussion list for NABS,National Alliance of Blind Students. 
        Sent: Saturday, October 30, 2010 9:59 PM
        Subject: Re: [nabs] beginner cooking and labeling


        My mom does pork chops in the electric fry pan and I'd like to learn that.  She also puts hamburger in the oven.  What rehab center were you at?
        I do have a little vision and I use it to locate items and can see some detail on produce such if bananas are ripe but I think with my tunnel vision I need to use my other senses more.

        So you're saying when the sizzle stops turn it over.
        Yes I have a crock pot.  But no my agency did  not purchase any home supplies.  They just got me technology to be a student like my Braille Note.
        If I worked with a rehab teacher they might purchase me supplies upon recommendation but I can't work with the RT assigned to my area.  It would not work out since she smokes and has some other issues.

        So if I cook I use what we have here.  My oven and microwave are labeled with dimo tape.  We have all electric appliances.

        Ashley
          ----- Original Message ----- 
          From: Dornetta 
          To: Discussion list for NABS,National Alliance of Blind Students. 
          Sent: Saturday, October 30, 2010 8:39 PM
          Subject: Re: [nabs] beginner cooking and labeling


          Ashley, 
          I think that I may be an advantage than you because I have some sight but I will try to answer your questions. Being the Mother of 5, I often have to get creative :-) 
          When cooking a hamburger, "listen" to the sizzle. When the sizzle slows down or stops...turn it over and repeat the same. What is even more easier is to put the hamburger in the oven for X amount of time, depending on the weight of the burger. Listening to the sizzle works well for frying chicken or chops. I deep fry alot (useing Canola oil because of "dangers" of deep frying) but I can give the meat a little push & should it comes backs up (float) than usually it is cooked. Also try a George Foreman for your hamburgers...it works well. While I was in rehab, we didn't do alot of cooking either. More cleaning, organizing (which doesn't help especially if you already have your own system) and smelling seasonings. 
          If you are just starting out then a George Foreman may be your best answer. I have a question, didn't the Commission for the Blind (or whatever it is called in your state) purchase some household goods for you? I.e. George Foreman grill, electric frying pan, crock pot, etc...
          Oh yeah...a crock pot is also an excellent tool. You would just insert meat + seasonings (usually some seasoning salt, garlic powder, onion powder, and an onion or your preference), cover and turn on for a hew hours. 
          Being the  very concerned person that I am, I suggest that you try the crock pot and/or oven then build up your confidence in working on the stove, etc... For easy recipes, try googleing "quick and easy recipes for *insert choice here*" and see what website pops up. Hope that this helps, if not shoot me an email at
          hollaatnetta at gmail.com 
          Dornetta 
          "Just because you are blind, does not mean you lack vision"-Stevie Wonder
            ----- Original Message ----- 
            From: bookwormahb at earthlink.net 
            To: Discussion list for NABS,National Alliance of Blind Students. 
            Sent: Saturday, October 30, 2010 7:24 PM
            Subject: [nabs] beginner cooking and labeling


            Hi all,

            When I have more money and a job I'll be out on my own.  I'm trying to think of some beginner cooking things.  I can do microwave or oven frozen dinners already.  I can make cereal and fix frozen wafles/pancakes and can heat up things from cans such as mixed vegetables and soup.  I also can make sandwiches.

            Ideally I'd cook from scratch because its healthier but I may not start there.  
            Unfortunately I didn't learn as much as I needed at our rehab center in richmond; I felt we spent more time cleaning up and putting up dishes than cooking.

            Anyway, what packaged products are out there that you have used and require just a few steps such as adding water and cooking it in the oven?
            What is Hamburger Helper?  I enjoy chicken a lot.  What sauces and seasonings are out there for chicken?  Do you have any simple recipies you'd share?

            How do you store left over products and determine when they go bad?  We can't see mold.  Can you rely on smell?
            Also what do you use for labeling products?  I know about dimo tape.  Some products I might use my vision and sense of smell to identify it.  

            How do you tell when food is done?  For example a hamburger patty?

            Thanks.

            Ashley


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