[blindcooks] Re: a new cook

  • From: "Jonathan Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
  • To: <blindcooks@xxxxxxxxxxxxx>
  • Date: Fri, 9 Jun 2017 05:08:16 -0700

Dave:
If I am seasoning ground beef to make burgers, I put the meat in a large bowl, then add my seasoning and mix it up by hand. If it's a larger roast or steaks or chops, I pinch the seasoning or flavoring between three fingers, hold my hand about 2 or three inches above the target food, and gently rub my fingers together while moving my hand above the target food so the seasoning lands more or less evenly. Once I have all my seasonings on the first side of the meat, I take the oposite hand from the one I was using to make sure the stuff is coating the meat evenly, then turn it and do the same thing on the other side. Never fails for me.
  Jon

----- Original Message ----- From: "David Mehler" <dave.mehler@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, June 08, 2017 8:54 PM
Subject: [blindcooks] Re: a new cook


Hello,

I'm 40, was born premature.

My experience at cooking, I'm very gunshy about it.

One thing I can ask right off the bat, how does everyone handle
spreading seasonings/spices? What I mean if you want to season some
meat to go in a crockpot or season a hamburger prior to grilling it.
I've been told to put some in my hand then do it, but that doesn't
work, I either get globs in one area and none in the other or it never
hits the target at all.

Thanks.
Dave.


On 6/8/17, Penny Golden <pengold2@xxxxxxxxx> wrote:
Hi.  I learned a trick that I think is invaluable.  I never thought of
it, but read it in a book.  If you're needing to pour something, maybe
dry ingredients, of course, we know it can be done over the sink.  But
you can also work inside of a jelly-roll pan, which is, perhaps, a 10
inch by 15 inch pan with a little one-inch side around it.  Why, when
something spills, it's in the pan, not running around my counter.   I
thought that was a brilliant little trick.
I'll talk food in a moment or in a few days.
Dani already knows that what i construe to be a meal is something to
raise one's eyebrows.
(Smiles.)
Penny

On 6/8/2017 10:21 PM, Jonathan Rawlings wrote:
Hi Dave, and welcome to the list.  Would you mind telling us more
about yourself, especially as it relates to your vision loss and also
to the kitchen?  I'd like to know your age if you're willing to share
that information, how long you've been without your sight, and how it
was lost. Again, if you're willing.  I will turn 41 in a couple
months, and I lost most of my sight at 21 months when a rare virus
infected my nervous system and cut off the oxygen supply to the visual
cortex in the brain, killing most of the nerves.  My eyes work as they
should, but the signal isn't properly received in the brain.  Nothing
can be done to correct the problem. I do not need a cane most of the
time, and I don't have a dog either.  I can't drive a car, recognize
people visually, or read standard print.  Yet somehow, I managed to
make it through an intense culinary program 12 years ago.  I am
married for 5 and a half years, with a little girl that turned three
last month, and a new arrival that's about 10 weeks now.  I'm a
stay-at-home Dad while my wife runs a small business providing music
therapy for those with special needs, mostly children. So...there's
just a bit about me.
  Jon

----- Original Message ----- From: "David Mehler" <dave.mehler@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, June 08, 2017 6:28 PM
Subject: [blindcooks] a new cook


Hello,

I'm a new member to this list. I'm blind. I'm a new cook, actually I
have tried to learn several times in my life to no avail. I am trying
again.

I hope to learn much from this list.

Thanks.
Dave.




--

Penny (Golden)
pengold2@xxxxxxxxx






Other related posts: