Blind and Visually Impaired Community
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About cooking skills (self.Blind)
submitted by Makik0
(First of all english isn't my main language so sorry if I'm saying something wrong)
I never learned how to cook (my parents never allowed me to), so I was wondering if some of you can and how do you guys do it.
I never learned how to cook (my parents never allowed me to), so I was wondering if some of you can and how do you guys do it.
noaimpara 7 points 2y ago
I’m not an excellent cook, but I can definitely cook for myself. My parents never allowed me to cook and touch appliances either (by the way, if the parent of a blind kid is passing by, here’s some advice : don’t do that) so I had to learn all by myself when I first moved out.
If you’re scared of hurting yourself or messing up, I’d recommend starting with easy stuff that won’t cause much harm if you fuck it up and casually step up your game. What you should start with really depends on your level of confidence. For exemple, anyone should be able to make pasta no matter what your skill level is, but if you’re scared of boiling water (I definitely was, maybe you’re not), I’d recommend starting by making cold stuff, like a fancy salad or something. And then you can work your way up to more and more stuff.
If you’re not scared of heat and feel like you can skip the building confidence step (which is amazing, there is no reason to be scared of anything, I’m just a huge pussy) I’d recommend to start out with simple stuff again, but follow some recipes to build a skill set. Make a chocolate mousse to learn how to beat egg whites, make some guacamole to learn how to chop onions, make soup to learn how to sautée vegetables etc etc etc. Following recipes is a lot easier than cooking something from instinct. Once you’ve mastered some essential skills it’ll be easier to come up with things on the spot.
At the end of the day, cooking is like any skill and anyone can learn how to do it! Of course when you’re visually impaired, you have to be a bit more careful with everything, but it’s still very possible.
If you have any questions please feel free to ask them here, i’d be more than happy to answer them to the best of my ability.
If you’re scared of hurting yourself or messing up, I’d recommend starting with easy stuff that won’t cause much harm if you fuck it up and casually step up your game. What you should start with really depends on your level of confidence. For exemple, anyone should be able to make pasta no matter what your skill level is, but if you’re scared of boiling water (I definitely was, maybe you’re not), I’d recommend starting by making cold stuff, like a fancy salad or something. And then you can work your way up to more and more stuff.
If you’re not scared of heat and feel like you can skip the building confidence step (which is amazing, there is no reason to be scared of anything, I’m just a huge pussy) I’d recommend to start out with simple stuff again, but follow some recipes to build a skill set. Make a chocolate mousse to learn how to beat egg whites, make some guacamole to learn how to chop onions, make soup to learn how to sautée vegetables etc etc etc. Following recipes is a lot easier than cooking something from instinct. Once you’ve mastered some essential skills it’ll be easier to come up with things on the spot.
At the end of the day, cooking is like any skill and anyone can learn how to do it! Of course when you’re visually impaired, you have to be a bit more careful with everything, but it’s still very possible.
If you have any questions please feel free to ask them here, i’d be more than happy to answer them to the best of my ability.
RJHand 3 points 2y ago
Damn bruh, any tips on frying shit? Since its the closest I'll ever be to barbecuing meat cause I'd rather not burn my hand off on opened flames lmao.
noaimpara 2 points 2y ago
Frying is the hardest thing for me! But here are things that helped.
What really helped me was getting an oil thermometer. I just have a regular one that I read with an electronic magnifier but $1 is the link to a talking cooking thermometer designed for blind people.
A thermometer is a good trick because most of the time when something goes wrong with oil, it’s because the oil was at the wrong temperature. When you’re ready to start cooking, look up what the ideal temperature should be online (for exemple, to deep fry frozen chicken nuggets, it’s 190°C/375°F) and then cet your oil to that temperature and cook according to instructions (if you can’t read packets, you can just look it up online I always do that, for exemple, chicken nuggets are 2-4 minutes). When it’s ready, turn off the stove and get your shit with a tool of some kind, I recommend a colander because it’ll drain out the oil, and put your stuff on a plate that was already prepared and lined with paper towels.
I’m writing this post on mobile as a stream of consciousness and I just realized I just talked about deep frying. Here’s how you cook stuff that isn’t supposed to be deep fried in oil. To cook that sort of stuff (could be a steak, chicken, hot dogs whatever), you get a small amount of oil in your pan (like a tablespoon I’d say. I get spray oil for that kind of stuff because it’s easy to coat the whole pan without seeing shit with a spray). The thermometer would be overkill for that, just wait like 2 minutes for the oil to be sort of hot, and make sure the thing you want to cook is room temperature (it could be slightly cold but not frozen) and get it in there. If it’s small pieces of stuff (like cubed chicken) make sure to keep stirring so every side gets cooked faster, for the time it takes, either go by instinct or look it up online. If it’s something yiy flip like a steak, bacon or a burger patty, it’s like 3-4 minutes on each side depending on how big or how small it is or how cold it was. When you’re done, take your colander/spatula and put it on your plate and there you go you cooked stuff in oil.
Hope that made sense. I wrote this sat on the tube so sorry if it’s full of typos or if it’s not cohesive. Feel free to ask me any question you might have if I was too confusing or if you have any more question!!
Edit : if you want that barbecue meat effect, get yourself an indoor grill, I do my steaks on there. $1 sorry the link is in French I couldn’t find another one (I’m located in france so everything I’m getting recommended is in french). Basically there’s a bottom part where you put water and above that you have a grill thing and it gives a barbecue effect. But it doesn’t have the smoke taste tho.
Edit 2 : here’s a life hack, if you still want the barbecue taste, toast your bread for way too long, and rub the burnt bits on your meat or sprinkle it on top and boom barbecue tatse.
What really helped me was getting an oil thermometer. I just have a regular one that I read with an electronic magnifier but $1 is the link to a talking cooking thermometer designed for blind people.
A thermometer is a good trick because most of the time when something goes wrong with oil, it’s because the oil was at the wrong temperature. When you’re ready to start cooking, look up what the ideal temperature should be online (for exemple, to deep fry frozen chicken nuggets, it’s 190°C/375°F) and then cet your oil to that temperature and cook according to instructions (if you can’t read packets, you can just look it up online I always do that, for exemple, chicken nuggets are 2-4 minutes). When it’s ready, turn off the stove and get your shit with a tool of some kind, I recommend a colander because it’ll drain out the oil, and put your stuff on a plate that was already prepared and lined with paper towels.
I’m writing this post on mobile as a stream of consciousness and I just realized I just talked about deep frying. Here’s how you cook stuff that isn’t supposed to be deep fried in oil. To cook that sort of stuff (could be a steak, chicken, hot dogs whatever), you get a small amount of oil in your pan (like a tablespoon I’d say. I get spray oil for that kind of stuff because it’s easy to coat the whole pan without seeing shit with a spray). The thermometer would be overkill for that, just wait like 2 minutes for the oil to be sort of hot, and make sure the thing you want to cook is room temperature (it could be slightly cold but not frozen) and get it in there. If it’s small pieces of stuff (like cubed chicken) make sure to keep stirring so every side gets cooked faster, for the time it takes, either go by instinct or look it up online. If it’s something yiy flip like a steak, bacon or a burger patty, it’s like 3-4 minutes on each side depending on how big or how small it is or how cold it was. When you’re done, take your colander/spatula and put it on your plate and there you go you cooked stuff in oil.
Hope that made sense. I wrote this sat on the tube so sorry if it’s full of typos or if it’s not cohesive. Feel free to ask me any question you might have if I was too confusing or if you have any more question!!
Edit : if you want that barbecue meat effect, get yourself an indoor grill, I do my steaks on there. $1 sorry the link is in French I couldn’t find another one (I’m located in france so everything I’m getting recommended is in french). Basically there’s a bottom part where you put water and above that you have a grill thing and it gives a barbecue effect. But it doesn’t have the smoke taste tho.
Edit 2 : here’s a life hack, if you still want the barbecue taste, toast your bread for way too long, and rub the burnt bits on your meat or sprinkle it on top and boom barbecue tatse.
coarsing_batch 1 points 2y ago
Another thing that is useful if you want frying because you are still nervous about the barbecue, invest in a good cast iron frying pan. They do you get very hot, and there’s a specific way you have to wash them. Just water, absolutely no soap. But, other than barbecued steak, the greatest restaurant style steak I ever make are in cast iron frying pan. They are spectacular. Also do you want an amazing steak recipe? I can send it over if you’d like.
RJHand 1 points 2y ago
Did not think of spray oil nice idea there.
What about chopping onions and crap?
What about chopping onions and crap?
noaimpara 2 points 2y ago
Added some edits just now!
Chopping onion is a tough one just because it hurts my eyes SO much. Here’s a confession, since I live alone and no one can see me, I just wear swimming goggles when I cut onions. It’s the only solution I found that works. Whatever, if you want to cut on onions, you first have to cut both ends (go by touch for that one, you just gotta remove that stringy crown thing), then you peel it, then you cut it in half and then you chop it. Lay it flat side down on your cutting board, and take your time to do it well. I personally can’t do none of that fast chopping you see on TV, I’m slow as fuck. I start cutting and then move my knife ever so slightly and cut again, and when i’m done I do it again in the opposite direction.
HOWEVER, here’s the real deal : chopping onions is a pain in the fucking ass. Keep a bag of the frozen shit in your freezer and take some out whenever. It tastes exactly like the fresh thing and doesn’t take that long to defrost. I don’t ever chop onions unless I have to because it’s just a pain.
Edit : for the other crap, it’s the same process but less hard, you cut off the bad part, peel it, wash it if needs be, and cut it slowly, moving your knife one bit at a time. I just cut bunch of veggies at once and keep them in my fridge/freezer because I am : lazy.
Chopping onion is a tough one just because it hurts my eyes SO much. Here’s a confession, since I live alone and no one can see me, I just wear swimming goggles when I cut onions. It’s the only solution I found that works. Whatever, if you want to cut on onions, you first have to cut both ends (go by touch for that one, you just gotta remove that stringy crown thing), then you peel it, then you cut it in half and then you chop it. Lay it flat side down on your cutting board, and take your time to do it well. I personally can’t do none of that fast chopping you see on TV, I’m slow as fuck. I start cutting and then move my knife ever so slightly and cut again, and when i’m done I do it again in the opposite direction.
HOWEVER, here’s the real deal : chopping onions is a pain in the fucking ass. Keep a bag of the frozen shit in your freezer and take some out whenever. It tastes exactly like the fresh thing and doesn’t take that long to defrost. I don’t ever chop onions unless I have to because it’s just a pain.
Edit : for the other crap, it’s the same process but less hard, you cut off the bad part, peel it, wash it if needs be, and cut it slowly, moving your knife one bit at a time. I just cut bunch of veggies at once and keep them in my fridge/freezer because I am : lazy.
LexieDream 3 points 2y ago
You can always begin by baking things in an oven. Just purchase some good oven mitts that are thin, to allow for easier feeling of objects. There are some constructed of foam-type material that is fire proof as well as keeps any hot sauces or boiling water from getting through.
You can make many things in the oven, which you can use while you build your confidence in cooking on the stove top. As another users said, begin with pastas, or cooking small portions of meat if you like.
If you have anyone who is sighted who can point out what you can do to improve and be present while you cook, it’ll help boost your confidence and build on your experiences.
Best of all, there are audio books available that describe cooking techniques for visually impaired individuals. I don’t recall the exact titles, but I’m sure a simple Google search will help you find them.
You can make many things in the oven, which you can use while you build your confidence in cooking on the stove top. As another users said, begin with pastas, or cooking small portions of meat if you like.
If you have anyone who is sighted who can point out what you can do to improve and be present while you cook, it’ll help boost your confidence and build on your experiences.
Best of all, there are audio books available that describe cooking techniques for visually impaired individuals. I don’t recall the exact titles, but I’m sure a simple Google search will help you find them.
Ant5477 2 points 2y ago
Here, check out this video in which a blind man put together on my channel, making gumbo https://youtu.be/6E5Y5LnkZkE
bondolo 2 points 2y ago
My wife, /u/accessaces, has a youTube cooking channel that is focused on all aspects of cooking for the blind. There aren't a lot of basic recipes there yet but she is constantly posting new videos of cooking tutorials focused on technique for blind people.
The channel is : $1
The channel is : $1
noaimpara 1 points 2y ago
What a great concept! I subscribed.
Envrin 2 points 2y ago
​
I consider myself a really good cook, especially since I went blind. I took it up as one of my passions, as it's not like I can go for a jog anymore. For example, the other day I cooked an excellent chicken and pork pasta with bell peppers, and a a nice chicken bullion and red wine sauce with bow tie pasta. Everyone went in for seconds, so apparently I did something right!
​
Upon first going blind, it was a 50/50 chance of the food getting thrown against the wall in frustration or ending up on the plate. However, practice makes perfect, and you do figure it out. Just keep going, don't give up, and you'll get there.
​
Search "MasterCher Christine Ha" on Youtube for some inspiration. She's awesome! She's completely blind, and went on to win the entire MasterChef competition that season.
I consider myself a really good cook, especially since I went blind. I took it up as one of my passions, as it's not like I can go for a jog anymore. For example, the other day I cooked an excellent chicken and pork pasta with bell peppers, and a a nice chicken bullion and red wine sauce with bow tie pasta. Everyone went in for seconds, so apparently I did something right!
​
Upon first going blind, it was a 50/50 chance of the food getting thrown against the wall in frustration or ending up on the plate. However, practice makes perfect, and you do figure it out. Just keep going, don't give up, and you'll get there.
​
Search "MasterCher Christine Ha" on Youtube for some inspiration. She's awesome! She's completely blind, and went on to win the entire MasterChef competition that season.
DrillInstructorJan 1 points 2y ago
I had that fifty fifty wall shot experience too. When I first went blind I couldn't make a cupcake, it was horrifying. But now I have a list of half a dozen things I can do reasonably well and not have them come out looking like a total disaster. Including cupcakes!
DrillInstructorJan 1 points 2y ago
It is possible. I can make cupcakes, pizzas, rice and noodle stuff, pastas, various kinds of sandwiches including burgers and grilled chicken, and salads which are basically just sandwich filling without the bread if you think about it. Anything where you just throw everything in a pan until it's done and then into a bowl because presentation isn't that hard to get at least acceptable and you can generally ask someone about how done stuff is.
Stuff that is is hard is anything that requires a precise amount of browning. Like toast. Toast is super hard because there is literally no way of doing it without being able to see how brown it is getting. And that affects things like sandwiches where you'd toast the bread a tiny bit, crostini to go with soup and garlic bread which you wouldn't do in a toaster and the time it takes is really variable depending on the kind of bread and even how old the bread is.
If anyone has a solution to the toast issue tell me.
Stuff that is is hard is anything that requires a precise amount of browning. Like toast. Toast is super hard because there is literally no way of doing it without being able to see how brown it is getting. And that affects things like sandwiches where you'd toast the bread a tiny bit, crostini to go with soup and garlic bread which you wouldn't do in a toaster and the time it takes is really variable depending on the kind of bread and even how old the bread is.
If anyone has a solution to the toast issue tell me.
coarsing_batch 1 points 2y ago
Have you tried putting toast in your oven? I know this because our toaster completely busted, but we do our bread at 350 for 10 minutes and we get perfectly browned toast every time. Last time for Les Brown.
ukifrit 1 points 2y ago
have someone look it for you via be my eyes
DrillInstructorJan 1 points 2y ago
You know I would, but I'd feel really needy asking someone to stay on the line while repeatedly asking the question "is my toast done!"
ukifrit 1 points 2y ago
well, that's a solution. I'm curious to know other people's answer to this.
[deleted] 1 points 2y ago
[deleted]
Shyanneabriana 1 points 2y ago
I was never allowed to cook either. I moved out of state specifically to learn independence skills that I was unable to learn at home.
The first thing that I ever learned how to make was a family recipe. It was handed down by my great grandfather to my grandfather and then to me. I was obsessed with pleasing my family members and so I longed to get their approval. So I started out by cutting vegetables very very slowlyMaking sure that my hand was out of the way of the knife and that my fingers were curled while feeling the vegetables as I went along so they didn’t get chopped off. Next, I learned how to brown meat and cook it in the pan. Honestly, I would not recommend starting off here. It was very difficult. Basically, I just felt the meat and then when it felt firm I called a sighted person just to make sure it was done. After you do this several times, you won’t really need to call anybody to have them check for you.
I definitely think the way to go is by making small chicken breasts in the oven. You don’t have to deal with bones or skin and you can usually set a timer and it’s pretty accurate.
The first thing that I ever learned how to make was a family recipe. It was handed down by my great grandfather to my grandfather and then to me. I was obsessed with pleasing my family members and so I longed to get their approval. So I started out by cutting vegetables very very slowlyMaking sure that my hand was out of the way of the knife and that my fingers were curled while feeling the vegetables as I went along so they didn’t get chopped off. Next, I learned how to brown meat and cook it in the pan. Honestly, I would not recommend starting off here. It was very difficult. Basically, I just felt the meat and then when it felt firm I called a sighted person just to make sure it was done. After you do this several times, you won’t really need to call anybody to have them check for you.
I definitely think the way to go is by making small chicken breasts in the oven. You don’t have to deal with bones or skin and you can usually set a timer and it’s pretty accurate.
Purple-Mallard 1 points 2y ago
My mum always used to let me cook but never really gave me time to figure stuff out.
We joked that she was a backseat cook.
I ended up starting with a lots of microwave meals. Not just the ones you can buy in the shop. But you can do lots in the microwave.
You can cook mints in the microwave and it's… Okay. So I can make spaghetti Bolognese in the microwave.
Also if you are a bit nervous about using the hob to boil water and pasta. You can also do that in the microwave with one of those microwave pasta cooking things…
But I think it's nicer on the hob
We joked that she was a backseat cook.
I ended up starting with a lots of microwave meals. Not just the ones you can buy in the shop. But you can do lots in the microwave.
You can cook mints in the microwave and it's… Okay. So I can make spaghetti Bolognese in the microwave.
Also if you are a bit nervous about using the hob to boil water and pasta. You can also do that in the microwave with one of those microwave pasta cooking things…
But I think it's nicer on the hob
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