[blindza] Re: Minor food preparation/serving issues/irritations
- From: "Carl de Campos" <carldc@xxxxxxxxxx>
- To: <blindza@xxxxxxxxxxxxx>
- Date: Thu, 7 Jan 2010 14:36:29 -0800
Hi Jacob, very interesting observations.
I've never been any serious cook, but I find I get to know more or less how
long various cuts of meats are ment to cook at what temperatures.
What I find very tasty and blind friendly, is I have an old slow cooker. I
also don't have problems cutting veges and thing into various sizes, and
with the slow cooker you literally quickly on high "brown" the meat and
onions, etc. +-3 min on high, and then bash it on slow and later moer in the
veges and wait until fairly soft. I experiment with spices etc.
Spreading bread becomes an issue if the spread is hard and the bread soft.
I use a cheese grater to make cheese last longer, I don't know if I'm
imagining it, but I find using greated cheese instead of slicing it can go
further, that's mentally.
Thanks / Regards
Carl de Campos
E-Mail: carldc@xxxxxxxxxx
Cell: 078 750 0307
Skype: carl.de.campos
Personal Web Site:
http://carldc.net
----- Original Message -----
From: "Jacob Kruger" <jacobk@xxxxxxxxxxxxxx>
To: "BlindZA" <blindza@xxxxxxxxxxxxx>
Cc: "NAPSA Blind" <blind@xxxxxxxxxxxx>
Sent: Thursday, January 07, 2010 4:06 AM
Subject: [blindza] Minor food preparation/serving issues/irritations
Just had these thoughts in my head and was just wondering if anyone shares
these, has workarounds for them, or if you have other minor things that
bother/irritate you.
Firstly, while it's not really an issue, I get irritated when spreading
butter and other spreads on bread. Basically I will use the spreading
knife to put whatever in the middle of the slice, and then turn it around
at right angles, basically spreading outwards towards the outer edges of
the bread, using my right hand, and I suppose sort of feeling with my left
hand that's holding the slice in place if get close enough to edge etc.
Apart from this one, while when baking things like lamb and pork chops
will sort of time their sessions in oven at around 15 minutes each time,
and then while turning them over, just check their pliability etc. to see
when I know they're cooked through etc., but the one thing I sort of
refuse to try cooking is an actual roast since I'm one of those who always
prefers to roast meat a bit slower at lower temperatures, and also refuse
to time it as such near the end since in the old days I would literally
cut relatively deep slits into the meat and knew it was properly cooked
when no more blood collected therein as such, and I know that in places
like america, there's a form of internal thermometer that you can place
inside the meat and when that reaches a certain temperature they reckon
the meat is cooked through, but suppose would have to test something like
this before even considering getting hold of something wouldn't use all
that often.
Apart from all of the above, I now got hold of one of those twister
slicing things that you can easily use to very quickly and effectively
slice up/dice vegetables, and it is quite impressive, and only minor thing
is you have to make sure you get all the prepared contents out once you
have used it and I suppose you need to be careful when fiddling with
blades etc., and while will definitely be making use of it, I've never
really had any issues with chopping up things like vegetables myself - but
suppose that could also be to do with the fact that was always a bit of a
knife collector in old days, so made sure knives were sharp, decent
quality/balance, and was never really a problem making sure to be careful
even though can't 'see' what am doing with them now.
Also, sometimes prefer to cut vegetables etc. into varying shapes
depending on cooking method, combined ingredients, end result desired etc,
and this is something would definitely do with the right knife etc.
Another one sort of related to this is don't know if would want to make
use of a traditional cheese grater for various reasons including I reckon
you'd literally have to check each and every hold in it to make sure you'd
gotten hold of all the cheese out of it, and to be honest, I prefer to do
a form of cheese shaving if I just want a coating, or cut larger blocks if
I want to them to maintain a form of flavour nucleus, or if related to end
result texture etc.
Suppose could also get around to listening to all the cooking in the dark
podcasts already have here to see how they handle some of these things,
but don't really get around to all content have collected here, and
already get enough emails daily to sort of put me off joining their
cooking in the dark mailing list as of yet.
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
'...fate had broken his body, but not his spirit...'
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