[blindza] Re: [Blind] Cooking etc.
- From: <jacobk@xxxxxxxxxxxxxx>
- To: <blindza@xxxxxxxxxxxxx>
- Date: Wed, 04 Nov 2009 10:42:47 +0200
The weber sounds good as well, and do still also have a large electric
frying pan, but haven't really tried it out too much as of yet.
Nicest thing is since got the smaller folding grid, it actually fits
perfectly on top of the counter top grill so don't even have to worry about
it's location as long as I make sure I place the meat correctly in it
before closing it, and there I generally just poke the meat with a fork to
feel the texture through it to see when its cooked through, since don't
even have to open grid then.
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
'...fate had broken his body, but not his spirit...'
On Wed, 4 Nov 2009 07:29:48 +0200, "Carel Ewald" <cewald@xxxxxxxxxxxxx>
wrote:
> Hi J,
>
> Jip, must say, the first thing any blind person in S.A. should be told
> about
> is to use a folding grid when having a braai. I struggled for about 6
> months
> before I was told about the folding grid and never looked back since.
> Obvious stuff but for some reason never thought about that.
>
> The other thing I figured out for myself was to Weber (kettle braai's).
> This
> works extremely well as I measure temperature by sounding of the
crackling
> (fat boiling) inside the weber. One learns how much briquettes one should
> put for chicken, pork roast, sheep roast etc. Being a charcoal driven
oven,
> it works wonders for the big black mushrooms with cheese and garlic,
> veggies, mielies etc.
>
> Regards,
>
> Carel Ewald
> Redfoot Enterprises
> Cell: +27 83 4634023
> Fax: +27 86 610 0895
> E-mail: cewald@xxxxxxxxxxxxx
> Skype: carel.ewald77
>
> -----Original Message-----
> From: Jacob Kruger [mailto:jacobk@xxxxxxxxxxxxxx]
> Sent: Tuesday, November 03, 2009 9:34 PM
> To: National Accessibility Portal mailing list with topics
> focusedonaccessibility for users with visual disabilities.
> Subject: Re: [Blind] Cooking etc.
>
> Oh yes, should just also say that it was Kallie Swanepoel that gave me
the
> hint to make use of the smaller folding grid for the braaiing/barbecueing
> back in 2006 when he helped me sort of get back on track with computers
> back
>
> in Pretoria north.
>
> Stay well
>
> Jacob Kruger
> Blind Biker
> Skype: BlindZA
> '...fate had broken his body, but not his spirit...'
>
> ----- Original Message -----
> From: "Jacob Kruger" <jacobk@xxxxxxxxxxxxxx>
> To: "BlindZA" <blindza@xxxxxxxxxxxxx>
> Cc: "NAPSA Blind" <blind@xxxxxxxxxxxx>
> Sent: Tuesday, November 03, 2009 9:30 PM
> Subject: [Blind] Cooking etc.
>
>
>> Hi there
>>
>> Again just put together a version of one of my old sort of favourite
>> meals
>> today that used to make somewhat regularly in the old days, and it was
>> macaroni pasta, and the flavouring/sauce included onions, brown
>> mushrooms,
>> ham, tomato, feta cheese, avocado, as well as/along with various
>> flavourings/spices, etc. etc., and while boiled the pasta in a pot on
the
>> stove, I basically cooked all the other stuff in the microwave, but
using
>>
>> a
>> few specific tricks at the various stages, and, definitely cook the
>> ingredients together at different stages of the process, but anyway, was
>> just wondering what sort of things people generally cook, since while
>> will
>> be honest and say that primarily cook things using the microwave at the
>> moment, I also bake things like pies, chops and sausage in the oven,
>> where
>> while timing pies, I just feel the texture/density of the meat etc. to
>> feel
>> if it's cooked, and the same thing is applied to vegetables, and pasta
>> etc.
>> where I use a sort of largeish plastic salad tong to feel the noodles
and
>> take out one or two samples while also timing things to a certain
extent.
>>
>> Have also done things like frying eggs in a pan and used a plastic
>> medicine
>> spoon to feel the yolks/whites to see if they were cooked right, whereas
>> the
>> people from cooking in the dark recommended dipping your finger in ice
>> water
>> and then feeling like that, but I reckon the light weight plastic
>> medicine
>> spoon is a bit safer and definitely let's me feel well enough.
>>
>> I do sometimes use thinnish motorcycle gloves to be able to feel the
>> alignment of pots, pans and some meats like burger patties in the pan,
>> but
>> that's since they're decent enough to stop you from burning yourself if
>> you
>> don't actually hold yourself against something hot for too long, but
>> since
>> they're thinnish you can feel surfaces, etc. etc. as well.
>>
>> Another trick is if I want to carry out a form of braaiing/barbecueing,
I
>> use a counter top grill, along with a smaller folding grid so that I can
>> turn over all the meat in one go, without having to rearrange it at all,
>> but
>> anyway.
>>
>> Anyway, was just wondering how the rest of you carry out common cooking
>> tasks, since, will be honest, and there's at least one thing won't just
>> try
>> by myself, and that's roasting meat since firstly I always refused to
>> just
>> use timing for this sort of thing, and I also roast things like pork and
>> chicken at lower temperatures than normal - 140 degrees preferredly, and
>> that would also change the common timing periods.
>>
>> Stay well
>>
>> Jacob Kruger
>> Blind Biker
>> Skype: BlindZA
>> '...fate had broken his body, but not his spirit...'
>>
>>
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>>
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>>
>
>
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