Now We’re Cooking!

By Deborah Debord

Cooking in the dark has been an interesting experience. As I continue to lose sight, I rediscover new ways to do the same old things. A dedicated cook, I refuse to give myself over to the microwaved dinner-in-the-box. I think it is too easy to be seduced by these little jewels of technology and convenience. It’s just as easy to create lively, interesting, healthy dishes with a little practice and thought.

Safety... This should be your number-one word. Experienced cooks have a mental checklist that becomes second nature.

The kitchen is orderly to start. All paths are clear, and things are where you expect them to be. Countertops and sinks are clear. Inevitably, someone has done you the favour of bringing in a used beverage glass, and it lurks in the sink waiting for you to slam something on top of it. I always say a clear path is my favourite friend.

Start with all appliances off. Small appliances should have all their parts in place so that you are not searching for a blender lid at a critical time.

All knives are sharp. Many emergency cases are caused by dull knives. A sharp knife is easier to handle and, in the event of a cut, makes a cleaner wound.

Have plenty of cup towels and sponges ready. I keep a baker’s towel tied around my waist and wipe my hands constantly. Wet hands and electricity are not good playmates. I also keep clean towels and wash thoroughly after handling different kinds of foods.

Always know where you are going with things, both literally and figuratively. Pull items out of the oven straight to avoid burned forearms. Always have a destination in mind with hot items, and a clear path between you and it.

Think consciously about where you are putting things down. It’s pretty frustrating to be whisking away at the sauce and have lost track of that egg you got out.

Adapt sound techniques. Cooks know about sifting dry ingredients, but what if you can’t see the lines on the cup to measure the flour? What if you lean the spoon against the inside of the pot while grabbing the salt, as many cooks do how do you find it without touching the hot pot? You find other ways to do it. Use nesting measuring cups, each having a different value. Use a fork to skirt the rim of the pot to find the spoon you left in it. Precise measurements, no burned fingers. Necessity may be the mother of invention, but imagination is her sister.

Think about a task and break it down into smaller components. Then find alternate ways to accomplish the visual components. For example, if the recipe says to put a pound of ground sirloin into a skillet and crumble it as it browns, find another way to get the same result. Crumble the meat while it is still raw and cold. Bring the heat up more slowly so you can hear the change in the sound as it cooks. As the fats cook out, the sizzle changes pitch, and you know it is getting brown and needs to be stirred. If the recipe says to then drain the hot grease away from the meat, use wads of paper towelling to soak up the grease instead.

Don’t be afraid to get right in there with the food. Don’t use a spoon if your hands will do. In that way, you will get to know the ingredients and how they react. (Thus, the many towels.)

Know your equipment. You don’t really need a lot of elaborate equipment. I did fine for years with a couple of good knives. I’m glad I have a food processor now, but it is not essential. The absolute essentials are: a good pot, a favourite skillet, a few good knives, a cutting board, a potato peeler, a wooden spoon and a can opener. Everything after that makes cooking more pleasant and easier.

Understanding how food will react to your equipment is a matter of experimentation and experience. How quickly your stove heats up or boils will be different from mine. Everyone has moved into that new apartment and had to try out the stove for the first time.

Have all equipment and ingredients ready before beginning. Read the recipe and work backwards. For example, if the recipe calls for cubed, cooked chicken, it needs to be prepared before you actually start the recipe at hand. If you can have everything ready, most of the anxiety is taken out of the experience. No fumbling with the egg carton while something is simmering away, past the point when the eggs should have been added.

If guests are coming, set the table before starting anything in the kitchen. This saves the last-minute scrabbling around for the matching silver and napkins. That way, if you are caught short for time, it still looks effortless.

Messing around and messing up... The kitchen should be a pleasant, friendly place. The key to the environment is absence of clutter. You don’t have to be a compulsive clean freak. Just tidy as you go. Break the recipe into stages in your mind. When you finish that section, fill the dishwasher with unneeded stuff. Wipe down the counter and line up the items for the next stage. This adds a little prep time to the recipe, but saves confusion and frustration in the long run.

Take a risk. Willingness to adapt, to make mistakes, to try again -- that’s what you need. Hints and tips will help, but actually finding your own personality is essential. You might be surprised at how non-judgmental people are. The rewards are great for such a little effort.

(Deborah DeBord is the author of "Cooking with Feeling (And Other Useful Senses): Adaptive Culinary Techniques for the Visually Impaired." She lives in Lyons, Colorado, U.S.A. Visit her website at: http://www.indra.com/~expression.)