# TipsForAdaptingKitchensAndCookingTipsForBlindPersons

Category: Daily Living

## Post 1 by SensuallyNaturallyLiving4Today (LivingLifeAndLovingItToo) on Wednesday, 22-Nov-2006 11:14:20

Ok, so let's quit the hostility from the other topic and just give up any advice we have to offer for cooking and adapting kitchens. Considering things like, gass stoves verses electric stoves, flat topped stoves verses regular stoves, talking microwaves verses ordinary or brailled microwaves, are boiling water indecators or say when's really neccessary? things like that. Let's have everyone's thoughts and try to be nice even if others really annoy the fluff out of us, OK?

## Post 2 by Resonant (Find me alive.) on Wednesday, 22-Nov-2006 11:49:12

Well, I don't think I have one single piece of proper adaptive technology in my kitchen. I know I know, bad blindy. No biscuit.
Having said that, In my experience of quite a few dodgy share-house kitchens, gas stoves are infinitely easier than electric stoves, from a cook's perspective, as well as a blindy's. Electric hotplates take far too long to respond to temperature changes.
I do stick braille labels on things, most notably all my herb and spice jars, and various tea tins, and containers of different flour, rice, sugar, etc, which tend to be stored in pretty near identical containers. Also, gingerbread with selfraising flour only needs to happen once before you learn a label's worth bothering with.
The one adaptive toy I'd like is an accessible timer. For now though, my Braille Lite clock is exacting enough.

## Post 3 by CrazyMusician (If I don't post to your topic, it's cuz I don't give a rip about it!) on Wednesday, 22-Nov-2006 13:17:26

hi,
I think the only blindie thing I ahve in my kitchen is a liquid level indicator.
I prefer an electric stove withour the flat top. That way I can dind a burner and center a pot on it.
I label things sometimes, though I need to get better at it (spices, articularly)

## Post 4 by Blue Velvet (I've got the platinum golden silver bronze poster award.) on Wednesday, 22-Nov-2006 13:23:20

I don't have a lot of adaptive stuff but would like to. But even simple things like getting stackable measuring cups as opposed to a glass cup with marks that I can't see are worth mentioning.

## Post 5 by SensuallyNaturallyLiving4Today (LivingLifeAndLovingItToo) on Wednesday, 22-Nov-2006 19:12:48

Yes, graduated measuring cups are wonderful. I couldn't get along with out them. One in the dog food bin, one in the rice and coos coos containers and the rest in a drawr to be used for cooking.

## Post 6 by chocolab (move over school!) on Wednesday, 22-Nov-2006 20:36:02

I did buy the hamilton beach talkingmicrowave, only because we needed a new one, I wasn't speciffically looking for that one. As na off the shelf thing, i'm happy with it. I don't feel I need a liquid level indicator they're a bit annoying to me. The thing I think I won't ever get by without, is a hot water despnser, that instantly heats to about two hundred degrees farenheight. I swear I'll ask my landlord in my next apartment for one. lol That';s it though other then the braille on containers.

## Post 7 by motifated (I've now got the silver prolific poster award! wahoo!) on Thursday, 23-Nov-2006 2:27:53

Lots of things come to mind. A co-worker told me that the plastic sheets that come in packages of bacon orsaussage are great to braille recipes on. I wouldn't have believed it, but I've had some of them for over 20 years. The nice thing is that you can put them in the sink or dishwasher. magnetic labeling tape is great for canned goods, and regular old dymo tape for spices. I'll probably think of more stuff as I take my mental walk through my kitchen.
Lou

## Post 8 by Blue Velvet (I've got the platinum golden silver bronze poster award.) on Friday, 24-Nov-2006 7:37:44

Does anyone use a bacon press? You place it over the bacon in the frying pan, and both sides are done at the same time so you don't have to turn it. I don't have one but have seen one. It's not designed for the blind but is another one of those simple adaptations like the stackable measuring cups.

## Post 9 by blbobby (Ooo you're gona like this!) on Friday, 24-Nov-2006 10:49:46

OH I love bacon presses. Don't have one and now I fix bacon in the microwave.
I got my sister to fadapt my oven and microwave with those liquid dots you can get. It works fine.
Bob

## Post 10 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Saturday, 25-Nov-2006 12:30:31

Well, never have a gas stove. You could catch your baggy sleeves or clothes on fire if they get too near the flames, not to mention oven gloves, so we have an electric ceramic hob, a George Foreman lean, mean grilling machine is a godsend if you're cooking chicken breast, sausages, bacon Etc Etc and you like those well done. We have a Cobalt talking microwave, talking tin lids which are magnetic round recording devices which stick to food tins or strap on to jars of sauce, coffee, chocolate or sandwich spreads. You press the two small round buttons to record a message up to ten seconds long then the big round yellow button with a dot on it, the playback button which plays the message back when you go to cook something. Mum either leaves a Talking Tin on the table if I have to get my own tea and records the instructions on the microwave packet. "chicken pasta bake. Heat four minutes, stand, heat three minutes, stand one minute" (that's just an example) or you could just use them of course, to record what's in the tim. I have a liquid level indicater, but it's falling to bits and stuck together with masking tape lollol and they're bloody annoying things anyway, so I just use a finger.

## Post 11 by motifated (I've now got the silver prolific poster award! wahoo!) on Saturday, 25-Nov-2006 21:35:46

Are the talking can lids available anywhere here in the states? I've never seen them, but I can think of dozens of uses for them.
Lou

## Post 12 by SensuallyNaturallyLiving4Today (LivingLifeAndLovingItToo) on Sunday, 26-Nov-2006 17:46:32

One thing that works well for me is to write down in great detail the ingreedents, cooking instructions, callory content, brand and any other useful information on a product that I use often in a file in my Braille Note. Then I assign that file a two digit number. When I'm labeling cans, boxes or jars I need only put the number on the container rather than struggling to abbreviate double fudge browney mix or Campbell's Select Chicken Noodle, to distinguish it from Campbell's regular or concintrated condensed chicken noodle. That way I need only have read to me and write down callory count, serving size and prepperation instructions once. I feel more comfortable with gass stoves because I grew up using them, and it is easy to know when they are on. Just blow lightly on the burner and the resultant noise from the flame will tell you if the burner is on, if another burner on the stove is on by mistake and how high the flame is. Blindness aside I like the quick responsiveness of gass stoves as opposed to electric stoves.

## Post 13 by motifated (I've now got the silver prolific poster award! wahoo!) on Sunday, 26-Nov-2006 19:01:21

I hope I didn't just post a blank post. Sorry. What I was going to say was when my wife and I bought our house, it was the first encounter I'd had with an electric stove. I've gotten used to it over the years, and my dinner is cooking as I write this.
I really like the two-digit idea. Sure cuts down on labeling tape or magnetic labeling tape for canned goods.
Lou

## Post 14 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Monday, 27-Nov-2006 7:14:33

Hmmm! I'll have a butchers and see whether the talkins tins are available in the states.

## Post 15 by SensuallyNaturallyLiving4Today (LivingLifeAndLovingItToo) on Thursday, 30-Nov-2006 9:15:38

Oh, just a suggestion for frying bacon or perogi or ravioli. Instead of using a non-stick frying pan, try a regular deep non-stick sauce pan and only use the botem of it as if it were a shallow frying pan. It's safer and you don't have to worry about the olive oil or the bacon fat starting a greese fire. I usually use a frying pan, but if I'm cooking a large amount of bacon or working with large ravioli or perogi I use a deeper pan as if it were a frying pan. It works quite well.

## Post 16 by sexychocolate1O1 (Newborn Zoner) on Monday, 11-Dec-2006 23:14:56

We have an electric stove here at home it is easier for a blind person i think and the one thing i would like to have is a talking timer.

## Post 17 by frequency (the music man) on Monday, 11-Dec-2006 23:57:21

this might be interesting for folks who have computer knolege. I know there are programs for the PACmate as well as the PC that allow you to use a barcode scanner to scan items to obtain information about the product in question. This can come in handy when you get your groceries home, and you like keeping organized.

## Post 18 by sugar (Entertain me. I dare you.) on Tuesday, 09-Jan-2007 11:52:23

Hmm, I'd really like to look in to barcode scanners actually. I think that's a really cool idea. I have a set of measuring cups and a george forman grill. I also have a liquid indicater, not that I use it much, a talking measuring jug and talking weighing scales. I've labelled my microwave and heating and hot water controls and my iron, though I try to buy clothes that have as little to do with the iron as possible, lol. I hate ironing!!! One thing that I do actually find really hard is turning food over, especially when frying. Bacon, I love, but I find it a nightmare to turn. I've tried scooping it with a fish slice and using tongs in general to turn things, but I just don't seem to be able to catch things propperly. I've also got a talking food themometter for meat, but for some odd reason, I can never seem to get it to work to well.

## Post 19 by fiddler (Veteran Zoner) on Tuesday, 09-Jan-2007 13:30:24

I just got the talking scale, talking measuring jug, liquid indicador, tactile timer, and dots for the oven and things. Only thing is, the measuring jug doesn't work. I'd pour like a whole pint in it and it would say, 0 pints, or 0 liters, lol. I had to send it back to get a replacement. Did others find the jug hard to use? Are there tips on how to get it to cooperate? lol
Thanks

## Post 20 by Albanac (I'm going for the prolific poster awards!) on Sunday, 04-Feb-2007 11:04:18

hmm, my kitchen. Talking jug and weighing scales. liquid level indicator. i use bump ons for the oven and micro, and the gf grill. also a steamer, same thing there. braille labels on jars etc. i have the same problems with meat thermometers though. bought a talking timer for about 5 quid a while ago which i couldn't do without. that's about it i think, but if i spot more stuff while i work in the kitchen i'll be back lol.

## Post 21 by moonspun (This site is so "educational") on Wednesday, 14-Feb-2007 17:43:43

I think this is a really interesting topic. I was at a VI college a few years ago, and one of the issues I had was that they were teaching everyone to cook using masses of adaptive technology. Now, that's really nice, and, in an ideal world,every blindy would have everything ever made to make cooking a pleasure. However, all that stuff's expensive. For example, a regular microwave, bog standard, costs around £30. The only talking microwave available in the UK costs £190. Big difference.
I've just bought a microwave, flat screen, and i've brailled it up. I use it by counting beeps that correspond with button presses.It takes a good memory, but you could always write down the instructions.
As far as tins go, I either label them with magnetic tape which is handily re-usable, or I arrange my cupboard in a way that I know where everything is.
I had a liquid level indicator once, and I do think they're brilliant, but a finger serves just as well, and doesn't need batteries! also, boiling water makes a specific noise as its poured, which changes as you get closer to the top of the cup.
I use an electric stove, and hate gas ones with a passion. I can tell when a pot's boiling by putting a metal spoon in there, just an ordinary eating one, and you canfeel the water bubbling, provided the spoon isn't touching the bottom of the pot, but is a little in the liquid. Try balancing it on the side of the pot, and allowing the bowl to drift in the liquid.
I also had trouble turning meat and have no suggestions to make this easier. It will get easier with tongs and practice, but it's a skill that's long in the making. I tend to use a saucepan for frying rather than a frying pan, as I like them better.
The only talking thing I have is a set of scales. You can't beat those.
FM

## Post 22 by shea (number one pulse checking chicky) on Wednesday, 14-Feb-2007 19:11:30

hmmm, I have an electric stove. When dan and i were buying our new house, that was one of the things we made sure that it had. we didn't want one that was built in the island or whatever since most of them were the glass top that you couldn't tell where the burners were. We do have a liquid indicator and dan loves it. um what else do we have. um, yeah, double sided spatula, label thingy's, my pans have the strainer built in the lid, and i love that. we do have a talking meat thermometer, but we never use it. smiles. oh yeah, we have the george foreman, and probably more that i'm forgetting. hehehe
shea

## Post 23 by OjosDeMiCorazon (That's how I roll!) on Tuesday, 01-May-2007 3:54:30

Any possible suggestions on how to detect positions on flat top stoves?

## Post 24 by blbobby (Ooo you're gona like this!) on Tuesday, 01-May-2007 8:12:10

I once had a flat top stove, and it was a hate relationship from the beginning.
All I can say about detecting where the burner is, is, be very very careful.
I prefer electric stoves to gas ones.
Will post more later. Very interesting to;pic.
Bob

## Post 25 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Tuesday, 01-May-2007 19:46:38

We use a completely flat ceramic hob, not a tactile raised ring in sight, but I just place my hand about 20 CM above the front right-hand ring to feel if there is any heat coming from it. If it's [producing one hell of a lot of heat, the ring is indeed turned on and I just move my pot to the right till I know it's right on top of the ring by the way the heat's rising from the hot ring. I did that just yesterday morning when I boiled a couple of eggs for breakfast.

## Post 26 by Gilman Gal (A billy Gilman fan forever and always!!) on Sunday, 06-May-2007 21:22:48

here's an idea that I read about somewhere. instead of using labeling tape, use flash cards! all you have to do is put peas or corn or whatever on the flash card, and fasten it with a rubber band to the can. then when you are done with the can, you just take the flash card off, and reuse it! then there's frying eggs and such. all you have to do is take a tuna can, and cut the bottom out of it, then lay it in the pan and crack your egg in it. you don't have to chase it around the pan that way! I don't have anything like you guys are talking about, as of yet. My mother just puts braile on the mike and such. I can do things like that just fine. hope I helped.

## Post 27 by Harmony (I've now got the silver prolific poster award! wahoo!) on Sunday, 16-Sep-2007 4:33:43

I have a boil alertdisk which I use for boiling water and also a tactile timer. The only trouble is if you're trying to boil rice, you have t remember to take the boil alert disk out ofhe pamn before you put the rice in, or it will get stuck to it. I prefer tactile timers to ttalking timers. I find talking things really annoying and have nowtactile wach instead of a talking one. I also find liquid level indicators very annoying because of the high pitched noise they make, so only use them for making hot drinks and use my finger for making cold drinks. I have used a talking microwave before and tht is more helpful than the normal ones with tactile markings, because the nomal onnes with the dials and markings on them start too quickly because they don't have a start button, they just start straightaway, but the talking microwaves don't start unless you press the "start" button. find braille on the washing machine very helpful, but a lot of my clothes I hand wash, anyway. I still have troble with telling different olours of clothes because I can't see them, so andnever have been able to, so I sk a sighted person to tell me the colors. Ihave tried using different shaped buttons for different colors, but they have mostly fallen off. The talking color identiiers are really expensive, so that's mainly why don't have one.

## Post 28 by Albanac (I'm going for the prolific poster awards!) on Sunday, 16-Sep-2007 18:39:26

sugar. ever tried the double spatulas the RNIB sell? they rock. everything else she said guys, is also in my kitchen. just thought i'd post that here as well.

## Post 29 by mr. google (Veteran Zoner) on Saturday, 29-Sep-2007 21:31:56

regarding the frying eggs thing and cutting out the bottom of a tuna can so you don't have to chase the eggs around the pan, that's a great idea but how do you then turn the eggs over when you need to do that?

## Post 30 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Monday, 01-Oct-2007 15:43:07

Danielle, just get one of those egg frying gadgets. The plastic hoop with the little handle thing sticking up. Break the eggs in the middle of the hoop, tilt the pan for about a minute then get one of those slottted fish slices, slide it under the egg on the bottom of the pan, then in one fairly quick flip of the wrist, flip it over and tilt the pan again for another minute to fry the other side. If you're not afraid ofheat, that'll work. It's fail safe and your eggs won't break up if handled in the right way as I explained above.
Jen.

## Post 31 by Emerald-Hourglass (Account disabled) on Wednesday, 03-Oct-2007 19:21:16

how aabout any tips for cutting up vegetables, any tips, tricks or any special utensils you guys know about? Cuz it would e reaally helpful. I have a problem sometimes with cutting things too big or what ot and I accidently cut myself the other day cutting ocro, if anyone of you know what that is.

## Post 32 by Harmony (I've now got the silver prolific poster award! wahoo!) on Friday, 05-Oct-2007 16:09:36

I try and keep my fingers away from the knife. I put my fingers and thumb on the other side of the knife, so they are out of the way and can cut them fairly evenly. Sometimes carots and cucumbers and things are a bit too big, but still... Also, has anyone got any advice about poruring milk onto breakfast cereal? Ssometimes, I pour too much milk on and end up spilling it on te floor as soon as I pick it up and sometimes I don't put enough on.

## Post 33 by Albanac (I'm going for the prolific poster awards!) on Friday, 05-Oct-2007 16:52:43

for serial, all i do is pour a bit of milk into a shot glass, (fine when you're at home I know, not sure what I'd do elsewhere). Then just pour from there, into the bowl. You only need about a quarter of a glass I'd say, for a shot glass, to cover your serial.

## Post 34 by Reyami (I've broken five thousand! any more awards going?) on Friday, 05-Oct-2007 18:18:26

If you're slicing something like cucumbers, keep the had that's not holdimg the knife holding the larger part of the vegetable. for even cuts, make sure your knife blade is not at an angle when you begin the cut. I still have to work on that.

## Post 35 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Friday, 05-Oct-2007 18:57:57

Yeah, I still have to work on my angles and sizes when I cut fruit and veg up. As for pouring milk on to cereal, if it's something like Wheetabix, pour in just enough so the milk is level with the upper side of one of the weetabix lying flat on the bottom of the bowl if the bowl's big enough, for Special K, Rice Crispies, Cornflakes, Frosties, Cocoa pops Etc, you can usually tell when you've poured enough milk on them by feeling round the bowl with your spoon. If you can still hear hard bits of cereal rattling against the bowl of the spoon, you either need to add more milk or press the cereal down in to the bowl so it's all absorbed by the milk.
Jen.

## Post 36 by Reyami (I've broken five thousand! any more awards going?) on Friday, 05-Oct-2007 19:42:04

That's pretty much what i do.

## Post 37 by Emerald-Hourglass (Account disabled) on Friday, 05-Oct-2007 20:04:34

ok, thx yeah i'm trying to work on that, it's harder than i thought

## Post 38 by Harmony (I've now got the silver prolific poster award! wahoo!) on Friday, 16-Nov-2007 9:23:51

I didn't kno this last time I wrote on this board, but you can also get vibrating liquid level indicators. I haven't seen them before, but I've read about them on the RNIB online shop website.

## Post 39 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Friday, 16-Nov-2007 15:49:05

Aw'w'w Harmony, you do not want a liquid level indicater full, stop if you have very sensitive Braille-reader's fingers like mine. They bleep/screech when your cup's only half full, they're a real pain to try and adjust, so the last one I got, I only used for a couple of days, gave it up as a seriously bad job and it's now lurking in the depths of the cupboard where mum keeps our various brands of tea and coffee and things at home, lollol.
Jen.

## Post 40 by Harmony (I've now got the silver prolific poster award! wahoo!) on Saturday, 17-Nov-2007 16:24:51

Hahahaha!

## Post 41 by lilo (Generic Zoner) on Sunday, 11-Jan-2009 4:27:38

Frying eggs is not tht difficult. Break the egg in a cup or small bowl. Use a non stick pan and just pour the egg into the pan. Put on lid and wait for about a minute. No need to turn.

## Post 42 by Skyla (move over school!) on Tuesday, 13-Jan-2009 21:27:56

Yes! my former roommate has a frying pan that's tiny, just perfect for frying an egg. What's extra-cool about it is that it has a lid that fits over top of it, so that flipping becomes unnecessary. The only thing is that I don't know where on earth to find a miniature frying pan with a lid!

## Post 43 by Albanac (I'm going for the prolific poster awards!) on Tuesday, 13-Jan-2009 22:04:47

lol Skyla was going to say I wish I could find one of those, they sound handy. I also want to lean how to make omlets some how, but suck at them right now. Has anyone ever had any luck with those microwave ones?

## Post 44 by Skyla (move over school!) on Wednesday, 14-Jan-2009 14:20:50

Albanac, I've heard that omlets made in the microwave often come out tasting more like rubber than like eggs, but I don't know if it's necessarily the microwave's fault. Has anyone had any success?

## Post 45 by Albanac (I'm going for the prolific poster awards!) on Wednesday, 14-Jan-2009 17:25:01

Yeah I thought that might be the case, ah well, scrambled eggs are good too, lol. It would be interesting to know though, as Skyla said, if anyone has had any joy with making them.

## Post 46 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Thursday, 15-Jan-2009 9:31:07

I suppose it all depends on what goes in the omelette. I can knock up a pretty decent cheese, ham, onion and mushroom omelette in the microwave with our microwave omelette maker plus 3 eggs and a sizable slab of cheese blended in nicely with the other ingredients. Yumsk!
Jen.

## Post 47 by blindndangerous (the blind and dangerous one) on Thursday, 15-Jan-2009 10:12:06

All I have is a brailled Microwave. We had a liquid indicator, but the thing was so piercingly loud, that I hated using it. I use my finger for cold drinks. We have a glass topped stove, so that's kind of hard to use.

## Post 48 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Thursday, 15-Jan-2009 13:22:55

Wow, I just read through this entire thread! There are some great tips!
Liquid dots? What are those?
The tincan for the fried egg, that is a great idea!
Is it really true if you have a lid or are using a george, you don't need to flip?
My big frustration is ground meat. I guess I need to suck it up and practice, but the thought of it not getting done makes me nervous. Ya know, for taco meat or spaghetti.
I just recently bought a talking timer from:
http://shop.ebay.com/merchant/usacraig
It works great. Lol, I was bit disappointed on the sounds. The boing is my favorite.
I use the magnetic tape for cans and such. I have dots on my microwave and washer and drier. I also keep directions in my braille and speak or pc. I like the number system from one of the posters above.
Oh and, I have never heard of this barcode software. It sounds brilliant! Am I understanding it correctly? You scan the barcode and directions and nutrition info is accessible in your computer? That is amazing and I bet expensive!
There is a ziploc bag omlet recipe circulating on the web, but I guess there is also a article around talking about the possible toxins from boiling inside a ziploc baggy.
Great ideas, thanks for sharing everyone! I should really look for a cooking class in my area. Maybe at the services for the blind.

## Post 49 by lilo (Generic Zoner) on Sunday, 18-Jan-2009 11:39:11

I have dots on my microwave and my dryer. My stove is no problem. I haven't thought of the flash cards yet, so I put a braille label on my tins that I can take off and reuse. I have a box where I store all my sauces and I made braille cards that I slip between the different kinds. Cheese, Mushroom and so forth.A normal big pan is fine for eggs. Just take off the stove before taking out the eggs that's all.

## Post 50 by moonspun (This site is so "educational") on Tuesday, 20-Jan-2009 6:14:45

Albanac and other omlet interested people: I regularly make omlets, but there's an art to getting the heat just right. Crack your eggs into a jug, beat well or until the yoke is broken, then throw in the ingredients you're using in the omlet, i.e, cheese and ham or whatever else you're using. I also add a very small splash of milk. Put the pan on with a bit of oil in the bottom. Whack the misture in and spread. Now, this is where it gets tricky. You need to turn the heat down just below the point where the eggs are spitting so bad that they're popping. They should still sizzle, but quite quietly. It'll take about 15 minutes, but because the heat's so low, it'll cook right through without burning and without need for slipping. Eventually, you'll learn by the smell when it's ready.
The same goes for the ground beef. You'll know when it's ready because it smells very different.

## Post 51 by moonspun (This site is so "educational") on Tuesday, 20-Jan-2009 6:16:05

Sorry for the typos. Slipping obviously means flipping.

## Post 52 by Albanac (I'm going for the prolific poster awards!) on Tuesday, 20-Jan-2009 7:42:06

Brilliant fm, I'm going to try that, thanks.
Cheers,
Simon

## Post 53 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Tuesday, 20-Jan-2009 23:53:37

When you're doing the ground meat, do you use a pan with a lid? Cook it on medium?

## Post 54 by Skyla (move over school!) on Thursday, 22-Jan-2009 23:04:46

Hedwig, what on earth is a microwave omlet maker? how do you get one of those?
PolkaDots and moonbeams, doing ground beef isn't that tricky. If you're making chilly, for example, use a pot, no lid, and stir/break up the beef occasionally. If you leave the heat on a bit lower than medium and keep smelling it, you should be able to tell once it's ready. Give it about ten to fifteen minutes, (assuming it's already been somewhat defrosted) and you should be good to go. I find ground beef really easy because it doesn't really require any flipping or manipulating.

## Post 55 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Friday, 23-Jan-2009 10:29:15

I'm not sure where mum got the omelette maker, but its basically like a microwavable plastic plate or dish with very shallow sides, its round and its hinged in the middle so you can fold the omelette over. You basically spread your egg, cheese, ham and anything else you want in the omelette over the two halves of the dish, adding the egg first then cooking for around 60 seconds or so, then stir both halves with the egg on its own and cook for another 60 seconds, then you add all your cheese, onions, ham, mushrooms or whatever you like as the filling then this is where you fold the other half of the plate over to create your omelette then blast for another minute. Comes out rather like a Spanish omelette.
Jen.

## Post 56 by motifated (I've now got the silver prolific poster award! wahoo!) on Friday, 23-Jan-2009 10:54:25

I once saw a podcast on Blind Cool Tech about cooking an omlet in a plastic bag. I saw this a few years ago, but it didn't sound too difficult as I recall.
Lou

## Post 57 by Albanac (I'm going for the prolific poster awards!) on Friday, 23-Jan-2009 13:18:55

Yeah they do it in plastic bags, but there's been some stuff flying around about it not being safe. Not sure of the details though, I just remember them discussing it on the cooking in the dark mailing list.
Also, what's the difference between a Spanish omlet and any other kind? Pardon my ignorance but I have no idea so thought I'd ask.
Cheers,
Simon

## Post 58 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Friday, 23-Jan-2009 16:08:38

Skyla, thank you. *Grin,* time for me to practice. Y'all don't worry much about a few pieces not being cooked? How do you drain?

## Post 59 by Skyla (move over school!) on Friday, 23-Jan-2009 18:50:29

polkaDots and moonbeams,
So far, I haven't tasted any uncooked meat in my food. I guess it's just because I let it cook long enough--also, remember that the meat continues to cook even after you start adding things to it, so the likelyhood of getting uncooked meat is highly unlikely.
And Hedwig, that omlet maker sounds really neat. I wonder where on earth it can be purchased!

## Post 60 by bozmagic (The rottie's your best friend if you want him/her to be, lol.) on Saturday, 24-Jan-2009 11:23:15

Hmmm! Possibly somewhere like Lakeland Ltd. I'm not sure what the US equivalent of Lakeland is though.
Jen.

## Post 61 by Blondie McConfusion (Blah Blah Blah) on Saturday, 24-Jan-2009 11:50:53

they do make an omlet maker now that is like the sandwich makers and all. it has cast iron holes that you put your ingredients in, close the lid and wait like 7 minutes or so. you don't have to flip or anything.
as for the omlets in a bag, i've made them a few times. they are delicious. and well i'm still here today to write about it. i would suggest double bagging though. i had one split mid cooking and well i saved it but it was a mess.
i've also made an omlet bake type thing that is delicious also. you just throw all the ingredients into a greased pan, toss it in the oven on 350 for 20 minutes or so.

## Post 62 by moonspun (This site is so "educational") on Monday, 26-Jan-2009 15:56:54

Polkadots
I cook my meat on medium, but in an open frying pan. I usually cook for about 7 minutes I think, but I go more off smell than time. You really will know when it's ready by the smell. Have someone check it a few times for you until you get used to what you're sniffing for. From then on, it's easy.
Simon, did the omlet work? I'm keen to know!
FM

## Post 63 by Albanac (I'm going for the prolific poster awards!) on Tuesday, 27-Jan-2009 6:08:05

Still haven't tried it, but the shopping comes this afternoon, so wish me luck lol. Pipi, just wow on the sandwich maker lookng omlet maker, now there's a neat idea. and I'm so trying the omlet bake thing too! More shopping for me though as I don't have a baking pan yet. Need to find one I can lift out the oven one handed as I need my other hand to support me on a counter, (crap balance and not really much room for a kitchen chair by the stove). Here goes nothing with the omlet, though.
Cheers,
Simon

## Post 64 by Skyla (move over school!) on Tuesday, 27-Jan-2009 14:16:50

Good luck Simon!
blondie mcconfusion, I'll definitely have to get my hands on an omlet maker. they're coming out with everything these days, it seems! have you ever tried using one?

## Post 65 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Wednesday, 28-Jan-2009 0:26:28

Ok, I tried it! Made taco meat the other night. It worked out pretty well. Sheesh, never sniffed my hamburger so much. And may I add, it doesn't really smell that great.
Next time, I think I'll break my meat up more by my hands instead using a utinsil. My mom suggested trying a old fashion potato masher to break it up.
Thanks for all your support and suggestions. I'm looking forward to getting more use to it.
To the poster that needs to use one hand to pick up pans from the oven... I like using the silicone oven mits. They help get a good grip on baking sheets.

## Post 66 by Reyami (I've broken five thousand! any more awards going?) on Wednesday, 28-Jan-2009 2:21:19

Wow, sounds like I'll be asking for an omlet-maker for Christmas on top of other things I'd like to get. lol anyone ever seen those pots that have the lid that locks in place? the lid has holes in it, so if you're cooking pasta or something, and the water needs to be drained, you just take the pot off the stove with the lid on, bring it over to the sink, make sure your other hand is out of the way and pour. I used one once, but my brother took it with him when he moved in to an apartment in another town. They're really handy.

## Post 67 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Thursday, 29-Jan-2009 12:11:03

I have one of those lock-drain pots with lid. It is brilliant! Stainless steel on the outside, nonstick inside. I use it for pasta, noodles, potatoes. I also like it when I'm cooking with sauces and I want a bit of a vent but not much.

## Post 68 by Skyla (move over school!) on Thursday, 29-Jan-2009 22:33:59

Yes, those pots with the straining lids are excellent!! PolkaDots and Moonbeams, I'm glad your taco meat-making went well! you will definitely become more confident with practise.
Speaking of oven gloves, has anyone used the ov-glove? or, about the gloves in general, do they fit tightly around each finger so as to allow you to better feel things? or are they made for huge men with gigantic hands? haha.

## Post 69 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Thursday, 29-Jan-2009 23:55:23

I really like the ove glove. They fit nicely around each finger, but it makes your fingers a bit thick, so don't expect to feel delicate items. I don't have the ones with the rubbery layer, so not sure about those. It's nice how you can toss them in the wash though.
For those George Forman users... Does anyone have the george with the removable plates? I've read really mixed reviews about them. Plates don't fit great, not a consistent heating surface, etc. I'd love to get some zone feedback. *smile*

## Post 70 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Tuesday, 03-Feb-2009 12:25:13

Wooh-hooh! I got the omlet maker for the microwave. I'll post back once I try it.
I've also seen the Hamilton Beach grill, it is tempting me more than the George. We'll see.

## Post 71 by Texas Shawn (The cute, cuddley, little furr ball) on Tuesday, 03-Feb-2009 13:07:33

How about this talking Jug, anyone get it to work? is it useful? I herd you can measure down to an oz. that right?

## Post 72 by moonspun (This site is so "educational") on Wednesday, 04-Feb-2009 3:49:34

I have the talking jug, and i'd recommend you use a normal, brailled measuring jug if you can. It's not all it's cracked up to be.

## Post 73 by Skyla (move over school!) on Wednesday, 04-Feb-2009 18:22:03

PolkaDots and moonbeams, have you made the microwave omlet yet?

## Post 74 by Albanac (I'm going for the prolific poster awards!) on Wednesday, 04-Feb-2009 20:01:28

Agreed FM, I also have the talking jug and it lies more times than it tells the truth lol. I need to get a brailled measuring jug actually. Still no omlet here either, one of these days though.
Cheers,
Simon

## Post 75 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Thursday, 05-Feb-2009 12:45:13

Skyla, smile, I'm waiting to go pick up some ham. Though, I suppose I could have bacon and chees instead.

## Post 76 by Skyla (move over school!) on Thursday, 05-Feb-2009 15:05:45

Ok, I have a question for lilo, or for anyone who can fry egs in a frying pan with a lid.
I have a tiny, tiny frying pan that is perfect for making fried eggs that will fit nicely onto English muffins or sandwiches. The trouble, however, is getting the egg into the centre of the pan in the first place. The reason this is tricky is because I'd have to put butter in the pan to melt first, and by the time it's ready to receive the egg, it's so hot that I kind of dump the egg and it lands somewhere in the pan, but not necessarily in the middle. Is there any way to avoid this? could I spray the pan with pam and then just put in the egg straight away without waiting for it to heat up?

## Post 77 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Friday, 06-Feb-2009 0:21:44

A suggestion I have, is stick with your heated up butter or pam... Crack the egg inside a cup, then pour the egg slowly once the pan is ready.
I'd be afraid that doing the pam and egg at the same time, the egg may taste a bit funny.
A little side question... I'm guessing these cute egg pans are only for 1 egg at a time?

## Post 78 by Skyla (move over school!) on Friday, 06-Feb-2009 11:33:25

oh yes, cracking it into a cup sounds like a good idea; I'll have to try it.
And yes, these adoreable little pans are for one egg only. I got mine from Walmart. It didn't come with a lid, but right next to the tiny pans were tiny pots, and the lid for the tiny pot fit the pan perfectly! sometimes you have to be a bit creative with your shopping LOL.

## Post 79 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Friday, 06-Feb-2009 13:04:25

We've talked a lot about eggs, so out of curiosity...
Does anyone do the egg in the center of toast thing? You butter both sides of your bread; use a glass or biscuit cutter to make a hole in the center; lay said bread with the hole in a fry pan; drop your egg inside the hole and fry it up. You flip it halfway. Both the egg bread and the toasted circle are yummy!

## Post 80 by Albanac (I'm going for the prolific poster awards!) on Friday, 06-Feb-2009 15:31:22

I've always wanted to try that, but not been adventurous enough to do so.

## Post 81 by Skyla (move over school!) on Saturday, 07-Feb-2009 0:59:10

Oh, I've always wanted to be able to do that. They really are tasty, but like albanac, haven't yet tried it. Gosh, so many things can be done with eggs!

## Post 82 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Saturday, 07-Feb-2009 1:40:57

The nice thing about the toast with the hole, is you can start the bread and the egg at the same time. In the fry pan ya know? It's yummy! I haven't made it in a while.
Ok, think I'm going to try the omlet thing tomorrow. Hope I like it!

## Post 83 by Skyla (move over school!) on Saturday, 07-Feb-2009 16:37:10

Ok!! let us know how it goes!!

## Post 84 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Saturday, 07-Feb-2009 22:14:58

I've tried it! Now, let's begin with, I don't eat a lot of omlets, so I don't really know what makes a good one. With that said, I liked this and I'd use it again!
It was quite easy to use. The only challenging part was making sure both sides were even. Beat up 3 eggs and pour evenly on either side of the unit.
I had cheese and bacon in mine; quite tasty!
I think next time, I'd play around with the cooking times. Maybe a bit less.
Thumbs up for this girl though. *smile*
PS. Still waiting for George users to post. I'm going to the outlets tomorrow and I'm determined to make a decision. George with removable plates or give the hamilton beach unit a try.

## Post 85 by Skyla (move over school!) on Saturday, 07-Feb-2009 23:55:54

I'm glad it was successful!! where did you buy yours? and, I think I'd also struggle with making both sides even. Were the instructions easy to follow? did it taste good?
What's the difference between a forman and a hamelton beach grill anyway? I hope someone responds to your question, but if not, good luck in choosing the right one!

## Post 86 by Inspired Chick (Zone BBS Addict) on Monday, 09-Feb-2009 14:19:48

Well hi all. I cooked an eg in the microwave and it did taste good.
But for those who want to do that what I do is crack the egg into a bowl. Not a huge sized bowl, just a medium one.
Then, after that's done I put butter in the bowl.
So when the egg cookes in the microwave it doesn't stick. It is so good..

## Post 87 by Albanac (I'm going for the prolific poster awards!) on Monday, 09-Feb-2009 17:25:56

Howdy folks,
Well I did it. I fried my first omlet... well scrambled eggs in the end, but it still tasted good. Yep, you guessed, total failure which turned out tasty anyway. The cool thing is I know the problem, way over-sized frying pan. This thing doesn't even fit on the burner it's so big. So I'm hunting round for a smaller pan so that it all cooks at the same time. Ingredients were a bit sparse too as I was waiting for the shopping to be delivered, so it ended up being eggs, cheese, jalapinos and garlic salt. The next one will be the one I think.
Cheers,
Simon

## Post 88 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Monday, 09-Feb-2009 17:45:56

The directions were easy to follow and it did taste good. Maybe the egg was a bit over cooked, but it wasn't gross or anything. lol
The george with the removable plates, the plates seem loose, which would make me nervous.
The hamilton beach one, the grooves get deeper on the right side, so the fat drains off that direction. There is a dial on the front for a timer and it dings when times up. Reviewers say the fat drains a bit slower, which helps keep the juices inside the meat. If I'm remembering correctly, the hamilton beach grill will also open flat, if you wanted to cook on an open surface.

## Post 89 by moonspun (This site is so "educational") on Tuesday, 10-Feb-2009 17:57:14

Simon
Welcome to the world of failure! *grins*
FM

## Post 90 by Albanac (I'm going for the prolific poster awards!) on Tuesday, 10-Feb-2009 17:58:32

hahaah, welcome to it? I live here! *grins* Na seriously, I can cook some things quite well, omlets, in that particular pan, isnt' included

## Post 91 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Wednesday, 11-Feb-2009 12:53:53

Ok, we are getting the george next grilleration. It is the smaller one with one set of removable plates. I'm looking forward to it. It was cheeper and most inportantly, we had a target giftcard...lol!
I'll keep you posted!

## Post 92 by Skyla (move over school!) on Thursday, 12-Feb-2009 0:32:03

PolkaDots, I thought you didn't want the removable plates? or are these ones firmly in place?

## Post 93 by lilo (Generic Zoner) on Saturday, 14-Feb-2009 4:15:54

Hi Skyla. I use a small pudding bowl. I don't know if this is the right terminology but it is one of those dessert bowls that they expect you to eat out of. After I crack the eggg in to it, I wait for the pan to heat and then just kind of pour the egg in to the pan. I must say though that I am not scared of heat and I have burnt myself. but the poring works for me.

## Post 94 by Polka dots and Moonbeams (I've now got the bronze prolific poster award! now going for the silver award!) on Saturday, 14-Feb-2009 12:27:20

I did want the removable plates, but I was concerned about them feeling loose. This particular model feels more secure. We're trying it out this weekend, I'll keep you posted! *smile*

## Post 95 by Skyla (move over school!) on Saturday, 14-Feb-2009 16:06:03

ok! I hope it goes well!

## Post 96 by jsuh72 (Generic Zoner) on Thursday, 10-Feb-2011 5:36:43

there is a website www.blindmicemart.com where you can go, there's adaptive kitchen products for the blind!

## Post 97 by DRUM GODDESS (I can't call it a day til I enter the zone BBS) on Tuesday, 22-Feb-2011 18:00:38

I have cooked a lot on both gas and electric stove and I way prefer the gas stove over the electric. Just know the flame is there and beware of it and you should be fine. n I really don't have much for adaptions in the kitchen. My microwave has raised buttons on it but that's about it.

## Post 98 by LeoGuardian (You mean there is something outside of this room with my computer in it?) on Tuesday, 22-Feb-2011 18:49:15

Hey all, man oh man great topic.
I own no real adaptive anything but that's not because I'm too proud too, I just didn't know. The graduated cups are awesomeness.
Here's what I will tell you about vegetables, bear with a bit of the technical explanation: I did this with my daughter when she was learning, it helps being sighted as well as blind.
Look at your chef's knife and you'll see the thick end of the blade is still a blade. It's shaped differently (depending on who's sharpening it and how) but the metal is reinforced. When cutting a vegetable you want punch or weight, not a sawing motion at all.
Think of your chef knife and the cutting board as a sort of guillotine. The base end of the blade where it's near the handle can be placed right on the board and then tilt the point up at an angle towards the ceiling. Now line up the vegetables underneath straight like people already said, then the motion you want is more of a rocking motion: rock slide rock slide and you can go straight across / down a cucumber or bunch of celery or whatever. It's hard to keep it all straight but even people who can see have trouble with this when they get into a rhythm.
Anyway hope that helps with veggie chopping.
Also if you have to quarter or otherwise cut up a bunch of slices, just stack them all up, then go straight down on top of them, turning the stack as many times as you want for however many cuts.
When it comes to flipping meat, I often have a fork in one hand and the spatula in the other. If, like me, you don't want to stab the meat / have the juices run out, just press down on top with the flat part and slide the spatula underneath with the other hand. Then you can use the fork to find a empty spot to set it back down on the other side.
Anyway as usual on here, this topic is a great resource.