Eating and preparing meals independently while blind or visually impaired is still on the menu! The American Printing House for the Blind's (APH) ConnectCenter provides a series of tips, techniques, and considerations for both cooking at home and eating out. These articles contain much more information than we can summarize here, but we'll cover some of the main points.
Hints for Easier Eating and Pouring
This article suggests a reference system for keeping track of what's on your plate by picturing an analog clock. 6:00 is the closest point to you while 12:00 is the farthest. It's generally easier to work with food at the 6:00 position, especially meat or anything else that requires cutting.
One main takeaway is that you can use your utensils to measure and weigh what's in front of you. Much like how you would use a white cane to assess your environment when walking, you can trace the edges of foods with the end of your utensil and get a sense of its toughness by paying attention to sound and pressure. With practice, you'll gain a sense of how much weight equals a reasonable portion size.
For pouring cold liquids, hold your finger dipping slightly below the rim of the container so that you know when to stop pouring. Pay attention to the changes in the sound it makes, which usually increases in pitch as the container fills up.
You'll want to be more careful with hot liquids. When working with boiling water, measure out the exact amount ahead of time when it's cold by using the cup or bowl you intend to fill in the end. Liquid level indicators will emit a sound when they detect that a liquid has risen to a certain level, allowing you to know the exact amount without having to touch it. When in doubt, you can always place the container in the sink (or a larger tray or bowl if you don't want to lose any) to catch any spillage.
Eating in Restaurants
The key to eating out is advocating for yourself. If you're eating alone, restaurant staff are happy to help you find your table, read the menu, and describe what's in front of you.
When paying with a card, you may find a signature guide helpful. This simple plastic card, which fits in your wallet, has a small opening to frame where you sign your cheque, and you can always ask your server to help position it for you.
Safe Cooking Techniques
This article's a long one, so we'll highlight some bullet points:
- The cutting edge of a knife is usually curved. Therefore, if you feel rocking when you press and move one side on the counter, you can identify the blade without touching it.
- Use measuring cups with Braille, large print or raised letters or invest in a talking jug that uses text-to-speech to inform you of the amount of liquid inside.
- For spices, pour them into your hand first to judge the amount by touch.
- Cool-touch oven rack guards and long oven mitts make using your oven much safer.
- Use a double spatula for easier flipping.
- Use a knife with an adjustable slicing guide for safe, consistent cutting
Setting the Table
The best way to set your table is to be consistent. It won't take long for muscle memory to kick in. Wider dishes and glasses without stems will help you avoid spills. If you're unsure of where something is, slide your hand slowly across the table until your fingers bump into the base.
Using a Flat-Top Stove
Flat-top stoves can be more difficult to navigate due to the inability to find the burners with touch beforehand. However, they are easier to clean and less prone to spills.
When using a flat-top stove, make sure your body is in the same place every time so that you develop muscle memory for where the burners will be. If you're unsure if one is on, you can hover your hand at chest level and slowly lower it to detect radiant heat.
A long utensil such as a wooden spoon or chopstick can help you measure the space in front of you. You can mark different measurements on this tool with tape to align items.