Michael Cooper - aihal.net

Model to explore emerging accessibility needs

Michael Cooper — Mon, 20 May 2024 14:06:14 +0000

Model to explore emerging accessibility needs Michael Cooper Mon, 05/20/2024 - 10:06

Scaffolding ASL learning with SignWriting

Michael Cooper — Sat, 10 Feb 2024 15:28:55 +0000

Scaffolding ASL learning with SignWriting Michael Cooper Sat, 02/10/2024 - 10:28

Aphantasia from an accessibility perspective

Michael Cooper — Sun, 04 Feb 2024 15:45:09 +0000

Aphantasia from an accessibility perspective Michael Cooper Sun, 02/04/2024 - 10:45

2023 Review

Michael Cooper — Fri, 22 Dec 2023 20:41:06 +0000

2023 Review Michael Cooper Fri, 12/22/2023 - 15:41

2022 Review

Michael Cooper — Sun, 25 Dec 2022 18:21:05 +0000

2022 Review Michael Cooper Sun, 12/25/2022 - 13:21

2020 Review

Michael Cooper — Sun, 03 Jan 2021 12:11:30 +0000

2020 Review Michael Cooper Sun, 01/03/2021 - 07:11

Pecan Sandies

Michael Cooper — Sat, 29 Dec 2018 21:04:13 +0000

Pecan Sandies Michael Cooper Sat, 12/29/2018 - 16:04

Ingredients

200 g pecans
225 g butter, room temperature
125 g white sugar
50 g brown sugar
1/4 tsp salt
1 tsp vanilla extract
250 g all purpose flour
50 pecan halves

Steps

Preheat oven to 350 °F.
Toast pecans lightly 5 minutes until barely fragrant. Remove and cool.
Cream together butter, sugars, and salt well until fluffy, at least 5 minutes in stand mixer. Add vanilla extract and mix through.
Pulse together pecans and flour in food processor until pecans are in very small pieces, 8 1-sec pulses.
Stir in flour mixture until a firm dough forms.
Form into 1-tbs balls, then flatten with the bottom of a glass, dipping it in flour every couple cookies. Or place an untoasted pecan half on each ball and use it to push it flat.
Bake at 350 °F for 20 minutes. Remove and cool.

Dish Types

Main Ingredients

Pecans

Ground Salt

Michael Cooper — Sat, 29 Dec 2018 20:50:54 +0000

Ground Salt Michael Cooper Sat, 12/29/2018 - 15:50

This finely ground salt is useful when regular salt would not dissolve fully, such as hot candy mixtures, and to season popcorn and nuts. This salt will clump so should be resifted just before use.

Ingredients

salt

Steps

Grind salt well in a clean spice mill.
Sift salt through a fine strainer. Regrind or discard the portion that does not pass through the strainer.

Storage Instructions

Store in an airtight container.

Dish Types

Ingredients

Peanut Brittle

Michael Cooper — Sat, 29 Dec 2018 20:43:45 +0000

Peanut Brittle Michael Cooper Sat, 12/29/2018 - 15:43

Ingredients

170 g water
395 g sugar
285 g glucose syrup
455 g unsalted peanuts
30 g butter
7 g (1 tsp) ground salt
7.5 g (1 1/2 tsp) vanilla extract
5 g baking soda

Steps

Set a silicone mat on a baking tray and preheat oven to 225 °F.
Combine water, sugar, and glucose syrup in a heavy-bottomed pot. Cover and bring to boil, and cook a few minutes until sugar dissolves.
Uncover and cook to 239 °F.
Stir in peanuts. Continue to cook, stirring constantly, to 311 °F.
Cut heat. Stir in butter, then ground salt and vanilla extract.
Add baking soda and stir in well, just until foaming is visible and evenly mixed. Do not over mix, which would reduce the foam.
Pour onto the silicone mat and spread to even thickness.
Allow to cool until centre starts to become pliable; edges will be somewhat firm.
Place in oven to even the temperature so the entire mass is a pliable texture, about 1/2 hour.
Quickly stretch brittle evenly in all directions, then cool.

Dish Types

Candy

Main Ingredients

Peanuts

Caramels

Michael Cooper — Sat, 29 Dec 2018 20:31:14 +0000

Caramels Michael Cooper Sat, 12/29/2018 - 15:31

Ingredients

375 g sugar
100 g water
155 g heavy cream
375 g (1 can) evaporated milk
315 g glucose syrup
100 g water
22 g butter
4 g ground salt
1 tsp vanilla extract

Steps

Set a 15 mm ganache frame on parchment paper and set a barrier to leave a 10 cm by 33.5 cm space. Set a weight on the barrier to keep it in place when the caramel is poured in.
Combine sugar and water and set on heat to dissolve the sugar and boil.
Bring cream to a light simmer and keep warm.
Combine evaporated milk and glucose and set on heat until glucose dissolves, then keep warm.
Continue to cook sugar until it caramelizes to light amber colour, 375 °F.
Immediately but slowly stir in second measure of water to cool to 250 °F, then stir in cream, then evaporated milk mixture.
Cook to 230 °F, stirring frequently.
Add butter and continue to cook to 239 °F, stirring constantly.
Cut heat. Sift salt over caramel and stir in well until even distributed.
Let cool until bubbling stops and caramel cools below 200 °F. Stir in vanilla extract.
Immediately transfer to frame. Spread evenly to edges, then cover with a piece of parchment paper and smooth.
Cool several hours, then cut into squares and wrap each in parchment paper.

Dish Types

Main Ingredients