Blind Cooking Tips

.Cooking Tips for the Visually Impaired.

At the end of 2015 when I lost a good deal of my vision, first only in the right eye and eventually in both eyes, the idea of navigating around my little apartment kitchen was very daunting.  I have always been a pretty adaptive cook in the kitchen, and didn’t possess more than the basics for cooking tools - a set of knives, pots and pans, plastic cutting boards, pasta strainer, can opener, and things like that.  I relied upon my eyes and my knife skills I had gained throughout my years of cooking in various kitchens to suffice.  I thoroughly enjoyed the longer process and challenge of chopping, slicing, chiffoning, mincing, and zesting things by hand.  

Getting the kitchen set up properly.

During the worst point of my vision loss, both eyes had absolutely no acuity and I could only see hand movement at something like 4 feet away.  This visual field in terms of clarity and acuity, is the same as someone taking a dab of Vaseline and smearing it in both eyes so everything is fuzzy, or like opening your eyes underwater n a very murky pond.  I had to learn to utilize the residual vision I still retained, and apply it to normal everyday tasks.

For myself, even though my light perception and color perception is now diminished from what it was, I still had enough to figure out little things to help me make things easier for myself.  Below are somethings I have done and added to my own kitchen to assist myself in the cooking process.  These are in no particular order.

Putting everything in its place before beginning to

Tips for the Visually Impaired I've Picked up So Far....

1.  Since I have pretty good contrast vision, light against dark, I started trying to incorporate that with my most basic tools, my hands.  I will either get a dark red or French tip manicure (you can totally have a friend of yours come do nails as well), so I was able to distinguish the tips of my fingers more clearly against the kitchen tool/ingredient, or the distance from the edge of the pan I was using at the time.
2. Investing in an electric knife sharpener.  Truly, a dull knife is hazardous to even an experienced, fully sightedcook, and it Is doubly dangerous to those with diminished vision.  
3. A trick I have always used I picked up from Rachel Ray, which was to ALWAYS have a garbage bowl in the kitchen.  I’ve since downgraded the garbage bowl to a plain garbage bag, typically just a grocery bag, as it make is that much easier to clean up.  I’ve always been a fastidiously neat cook, but my OCD in the kitchen definitely heightened considerably after vision loss.
4. I have some sticky buttons that I had my husband put onto the apartment stove to help me tell what temperature the burners were at or what the oven temperatures are.  In our house, I have a gas range, so it is easier to gage the height of the flame because there is movement of the flame.  My memorization skills are better, as well.
5. There are assistive measuring cups and scales for the blind, which talk to you.  I have personally not utilized these yet, though I am pretty interested in getting the talking scale as I delve into the world of baking more thoroughly to ensure things are the same size for even bake times.
6. Embracing different kitchen tools.  I have things like a grater, a zester, and a KitchenAid to help me do things in a speedier and more efficient way than I used to.  I still haven’t gotten a food processor, but I think that this will be an extremely useful tool.
7. BIG cutting boards.  These are SUPER helpful as when you are chopping things, it’s easy to lose a few carrot pieces in the process.  With this, a bench scraper (dough cutter) is also very helpful for ascertaining where those food particles go if you don’t want to use your hands to scoop extra smelly things like garlic.  
8. Utilizing the oven and baking/roasting more.  Before, I had a tendency to only use the stovetop for cooking dishes, as it’s quick, convenient, and that’s where the majority of my experience lay from my years behind the lines in kitchens.  However, with the oven, I am able to step away and take breaks as something delicious cooks with minimal fuss.  This is especially helpful in summertime as my fatigue kicks up when the weather is warmer.
9. TIMERS are essential to me now.  I love setting a timer with my phone, or you can buy a talking timer, or memorize the timer features on your microwave (those helpful little buttons I mentioned above :). This way, I can concentrate on the next step of something without constantly having to monitor it. 
10. Having an insanely organized kitchen.  Now that I have the space, my spices are meticulously organized by region, bottle height, and savoy vs sweet.  It’sa system that works for me, and I urge you to organize things in a way that is easy to memorize.  Everything has a home, and almost immediately goes back to its home when not in use. In my fridge, I have things in specific place so I always know where they are.  Sometimes friends have been surprised I can direct them to the exact spot from across the room if we are cooking together and they ask where something is.  I’m not going to lie, I get VERY upset if things are moved around in my kitchen as I know where EVERYTHING is.
11. I’ve become a lot more prone to poking meats and things with clean fingers if I am cooking on the stovetop to tell if they are done.  I do this with eggs too if they are sunny side up. Before, I could use just the kitchen tool to poke and visually ascertain if it was done, as in professional kitchens touching the food with bare hands tends to be a no/health inspection issue.  At home, it’s usually food just for myself and the husband, so I’m a little more relaxed about touching the food.
12. I definitely listen and smell my food more intently than I used to as it cooks, sautéed, sizzles, bakes, or mixes.  
13. Miss en place.  This is one of the BIGGEST adjustments I’ve made In my cooking at home.  Miss em place is a French term that means having all of your ingredients cut, chopped, minced, and measured out and prepared before you actually start the cooking process.  Because now takes longer to cut and prepare my ingredients, I choose to have them ready to go rather than accidetly slice a finger off as I try to rush to mince that last clove of garlic to add to something before the other veggies burn.  Having everything prepared ahead of time allows me to focus and fully give my attention to whatever task I’m performing at the time.
14. Utilizing measuring spoons and cups more.  Before the vision loss, I could simply eyeball spices and liquids when adding them to dishes. Now, I am much more careful to measure out spices especially if I'm experimenting with something new to have a clear idea of what is being used. I am also converting my recipe writing to reflect this as it will be helpful for others to know exactly how much I'm using. If I get a scale that talks to me in grams, chances are my recipe writing will reflect this as well. 
15. This may seem silly, but now that I have a gas range with an open flame I am much more careful to keep my hair up while cooking. No one, most of all myself, wants my hair to catch fire!!

Gathering ingredients to prepare Das Bulgogi.

Updated 09/26/2017

I had a friend email me some tips that she has learned through her own experiences from vision loss, and through the blind school she attended.  I am organizing the tips from the email she sent me, but the words are all her own.  She did not wish to be identified for personal reasons and I completely respect that, and hope you find her tips as helpful and insightful as I have.

1.  When doing some grocery shopping for favorite foods and you don't have a helper, you can ask for. a personal shopper at the store.  I have to do this when I have no one to help.  I can't se anything on shelves.  It is free - all stores.

2.  I have bump dots on my stove and microwave so that I know what temperature I am cooking at.  They have fancy temperature Bluetooth readings that you can view on your phone (app).  There are many gadgets for the blind.

3.  I was taught labeling techniques at the (blind) school as to label items in the pantry, fridge, and cabinets and drawers.  The only problem is that it has to be put back in its proper area or you end up pulling your hair out.  I have tried labeling the edge but it is tricky because the labels fall off.  Labeling containers that have flour and sugar are helpful but you can also taste and smell most items.

4.  The most important part of preparing food is the planning.  To have all of the helpful gadgets and tools.  At school we were told to get measuring cups and spoons in all different sizes and to either label them or learn the feel of each size, depending upon vision level it can be large print or Braille.

5.  I also have a cutting board that is black on one side and whit on the other.  It helps with contrast while chopping.

6.  I also have a chef grade, cut resistant glove.  Depending upon comfort level the knife can be tricky. They recommend a serrated knife for more control.  

7.  I also use a slap chopper for dicing or mincing my onions and garlic.  

8.  When filling the measuring cups with liquid I do it over a sink to not spill on the counter.

9.  The main thing is to have all of your prep done before starting the cooking process so that you can focus on cooking.  When you don't have sight you have to depend upon your sense of feel, smell, and taste..

10.  You can tell when a piece of meat is done by the firmness.  Sense of touch is critical unless using a thermometer.

11.  I have my husband check the fridge each week to check for spoiled food.  The worst thing is biting into spoiled food as I have done it before.

12.  If I am using a new recipe I record my instructions and ingredients on my Victor.  Any recording devise will do.  

13.  I used to stress about cooking but find if I am using a timer and some tips from above I am okay.