Hi, I am totally blind and I love cooking and baking. If you have bunch of recipes that you want to share with your friends can you email them? Or do they have a dropbox? Also, when you’re cooking can you video record yourself? I mean audio record by saying step-by-step how you cooking and what are you putting and how much and send them are you recording?

Have you heard of Christine Ha? She is blind and was on Top Chef one season. She also has a show called Four Senses that is free to watch on Amazon Prime. However, it seems like she doesn't go into tips and techniques so much there. I did find this video, though, which is more about how she cooks as a person who is blind: https://www.youtube.com/watch?v=65gqX2QhVRA

I’ve also learned to cook a lot by timing. For example, using my induction burner at a certain temperature, I know approximately how many minutes it takes to brown a pound of ground beef. I did use some sighted help to establish some of my times with more sensitive things, but I use this strategy and a talking thermometer for a lot currently.

Hmm. I am afraid I do not have all that many tips to give, because despite being a decent (I hope!) cook, I often do not know what I am doing until I do it, either. The best way to learn is often to just try and screw up until you get it right, haha.

I think the easiest way to see if the meal is progressing as it should is to taste it. I do that overly often, to the point that my brother has accused me of eating half the meal before it was even on the table. :) It is not quite that bad, but certainly frequent. There is no way to know if a sauce is spiced enough, onions as camarelized as you want them, etc. than by checking and seeing. Some caution should be taken with foods that are not safe to eat raw (meat, green beans, cassava ...), but then again, not too much, because tiny amounts are unlikely to kill you.*
*Do not take health advice from a random madperson on the internet!

Of course, other senses help as well. My dad is sighted, but he still knows when onions are properly sautéed by smell alone, and frequently admonished me for being impatient and trying to pronounce them good enough sooner. The smell has to carry through the entire kitchen and beyond, or they're not good onions! Something like garlic is more fickle; if you can smell the bitterness, you've already messed up. Texture is a huge help as well; you can feel when pasta is close by mixing it, notice how the bechamel sauce thickens around your wooden spoon, etc. And just reaching into the pot or pan and feeling around is unhygienic and somewhat unsafe, sure, but sometimes one has to.

In your example in another reply, you mention toasting quinoa. I have unfortunately never worked with it, but in general, consider as best you can all the parts that do not involve sight. How much do you generally use? Either in units if this cook has a talking scale, or in fistfuls, cups, etc. if she does not. Does the sound, smell or texture change as it is toasting? Once it is done, is it safe to taste to make sure it went well?
Consider this random recipe I found: https://www.food.com/recipe/how-to-properly-clean-and-toast-quinoa-421986
It describes the washing process clearly enough; I imagine she will learn what the texture of the clean grains and water is with practice. It mentions that the grains pop as they dry, that they change texture somehow, and that they should smell lightly nutty by the end. Maybe I am just not picky, being used to working with recipes not written for me specifically, but that sounds to me like more than enough info that I'd feel comfortable trying this at home. I could always sacrifice a small amount of it as a test subject, to se exactly when it goes from nicely nutty to burnt.

Be more formulaic and intentional about cooking and find a formula for what you have?