afe Cooking Techniques for Cooks Who Are Blind or Have Low Vision

The following podcast was recorded for use by customers of Minnesota’s State Services for the Blind. You can get more information about State Services for the Blind and the services it offers by going to www (dot) mnssb (dot) org. (music) Vision Aware – American Foundation for the Blind Safe Cooking Techniques for Cooks Who Are Blind or Have Low Vision Safe Cooking Tips • Wear short sleeves or roll your sleeves above the elbow when working at the stove. • Wear oven mitts to handle pots and pans. • Set a timer to remind you when to turn off the stove and electrical appliances. • Make sure all your appliances are in good working order and avoid overloading circuits. • Use a vegetable peeler instead of a knife for peeling fruits and vegetables. • Consider using a pizza cutter rather than a knife for cutting, or try out a pivot knife that is connected to a cutting board. • Don't store spices on a shelf above the stove. • Don't remove a pan from the stove before you turn off the flame. • Don't wear anything with long, loose sleeves when cooking. Cutting and Chopping • Remember to use plastic trays or cutting boards in colors that contrast with your food. For example, keep a white cutting board for slicing red apples or carrots, a dark colored board for onions, etc. • Try a pizza cutter instead of a knife for slicing sandwiches, or try an adjustable knife attached to a cutting board. Measuring • Hold a light-colored measuring cup against a dark background when pouring water, flour, sugar, and other light-colored ingredients. • Use a measuring cup with raised numbers on the side or mark the cup tactilely with a 3-D pen. • Use individually sized or stacking measuring cups to scoop desired amounts. • Measure spices into your hand first to avoid pouring into a spoon (some spice containers have a wide opening to insert a spoon), or use measuring spoons with large numbers. Pouring Cold Liquids Again, use color contrasts: Dark pitchers and servers for milk and other light-colored liquids, a white pitcher for dark liquids such as iced tea. When pouring into a glass: • Locate the pitcher by trailing your hand along the table. • Locate the spout by moving your hand up the pitcher, and then turn the pitcher until the spout faces the glass. • With your other hand, move the glass toward the pitcher, keeping your index finger on the spout of the pitcher. • Lift the pitcher slightly and touch the spout to the rim of the glass. • Now hook your index finger partway over the rim of the glass so that just your fingertip is inside the glass. • Pour until you can feel the water or other liquid reach your index finger. Also, listen for sound changes as liquid reaches the top of the glass. Try practicing with empty containers first, and pour over a tray to catch any spills. Or … You may prefer to use an electronic liquid level indicator, also known as a "Say When." This battery-operated device is placed at the top of a cup or glass and beeps when the liquid reaches the top.

Hot Liquids Pouring hot liquids can be dangerous, especially for someone with neuropathy (loss of sensitivity in the fingertips). It is safer to use an electronic liquid-level indicator for pouring hot liquids. Peeling • Use a vegetable peeler rather than a knife. Hold the fruit or vegetable in one hand; the peeler in the other. • Grasp the handle with your thumb on one side and your fingers on the other. Don't touch the moving rod inside the peeler. • Hold the item at a 45-degree angle and, working on one half of the fruit or vegetable, start to peel on the surface, away from your body. Once the peelings have been removed, check the section with your index finger to feel if it is smooth. • Peel until the half you're working on is finished. Then turn the item upside down and continue. • To determine whether you have any peel left, run cold water over the fruit or vegetable. Placing Pans on a Burner ...