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Thank you. Many sighted people can use the tools found in The Blind Kitchen. Happy cooking!🙌

Thank you buddy! 🙌

It is our honor and pleasure to be able to help people in our own unique way. Thank you for taking the time to let us know what we do makes a difference. Happy Cooking!🙌

Thank you for the feedback that this was helpful. We continually learn what works best for people to learn to cook and we are glad you found this helpful! Happy cooking! 🤩

That is an excellent point. We are going back through the videos and redoing some, like this one, who could use a demonstration. Thanks for the suggestion!

@@theblindkitchen Thank you. I have one of those but could never use it successfully.

An egg ring is a tool that confines wet food that need to be cooked (such as eggs and pancake batter) to a predictable place and shape. Follow the first link (below) to learn more, specifically what it does, why it is blind friendly and how to use and care for it. The second link is where you can purchase it. You will receive 2 egg rings in your purchase. 🙌Thank you for the question and your interest! Link 1: theblindkitchen.com/product/egg-rings/ Link 2: theblindkitchen.com/product/egg-rings/

also, do you recommend stainless steel or ceramic? I have heard concerns about the stainless steel scratching pots. But I only use stainless steel pots and aluminum pots for water bath canning

@@thecooldinoman Thank you for this excellent question. You are exactly right on the concern with the steel version scratching non-stick surfaces. Otherwise they work fine. The only other advantage I can see to the ceramic version is that it is significantly smaller in diameter, and if your bottles take up the majority of space in the bottom of the pan - it seems the disk that has the smaller footprint would make more sense. As for the 45-minute length of time, that is not a problem. I have people tell me that they forgot about the boiling and walked out of earshot of the pan, and the pan boiled dry and the ceramic disk was just fine. While we are on the subject, there was also a glass boil alert disk on the market and it was also significantly larger than the ceramic version. But, when they accidently dropped into the sink on the floor they broke easily. That is why I quit using those. I do not know if there are even available anymore. I was afraid it might break when I lowered it into the pot and force me to throw away good food. Here is a link to the ceramic boil alert disk. theblindkitchen.com/product/boil-alert-disk/ Happy cooking! 😊

Thank you so much for the kind words of support. We all have our challenges, don’t we? I do hope you get a good support worker who will be creative in finding solutions for you when your health permits you to be in your kitchen safely. Keep up the great attitude!

Jane, thank you so much for letting us know that the tips we give are helpful. It is our pleasure to find creative and safe ways to cook despite having vision loss.

I am so glad you are finding value in The Blind Kitchen. All of the credit for the cupcake/braille video goes to my videographer, Edgar Garcia Chavez of NAYO Creative Productions. Who took my basic idea of using a 6-cavity muffin pan as a braille cell - and took it to the next level! I will make sure he hears your lovely compliment.

Thank you for taking the time to let us know. We truly appreciate your feedback and support. Have a great day!

Hi Rick, I am sorry for my delayed response, but I really did not know quite how to respond. I can hear your frustration about what you perceive are a lack of good services for the blind in California, and since I have not received services from that state, it would be reckless of me to respond about an agency with so many people working there. I suppose there are both good eggs and bad eggs, or good apples and rotten apples to use a food analogy, but in life it is usually a mixture, and very often the complexity of politics makes the mix even more murky and difficult to navigate. Regarding the grill, I am not an expert in this area. I suspect you were referring to Chris Peltz, The Blind Griller, with the big green egg. Did you reach out to him? He has a facebook page that I think is called The Blind Grilling Experience. He is a very nice man, and very helpful. I wish you good luck!

Thank you for taking the time to let us know… we appreciate that our work is a part of allowing you to retain your independence. Have an excellent rest of your day! 😀🙌

Good question, Yes, the boil alert disk will move if it is pushed by a utensil such as a wooden spoon and yes, you do want to occasionally stir your pasta while it is cooking. The good news is, is that pasta floats immediately when placed in boiling water - it will never sink to the bottom so there is no need to insert the utensil all the way to the bottom to stir it. Staying near the top of the water when stirring is your best plan. Happy Cooking! 😋

Thank you for the question. This was a technique I learned as a student at the Oregon Commission for the Blind. When I became an instructor there, I added the cardboard circles to add that level of tactile information. Many of my students who were blind from birth or at a very young age had a significant disadvantage to conceptualize thee concept and the circles really helped. I am not sure how other agencies teach their students/clients - you raise an interesting question. Thank you! Thanks for bringing this to our attention! 🙌

I am so glad you are still watching them! We appreciate your support and enthusiasm. Plus I love your name/handle! 🙌

I am happy you found us too! I still had some vision when I took my blind skills classes and I think it helped me to learn faster because I was used to learning from information that came through my eyes. Vision is not required for learning new things, but I think you are wise to get ahead of your impending decreased ability to see. Feel free to contact me at info@theblindkitchen.com if you have any questions. Have a great day and Happy Cooking!

I'm glad you like them! 😀

People that hace tunnel vision are eventually considered legally blind but have enough central vision to use a flashlight.

We definitely are going to make a video about ways to label items in your kitchen and pantry, and braille will be one of the ways. I know of about a dozen ways to label things, and we have 2 videos already made about them: Wayaround & Clip vimeo.com/757334066 Wikki Stix vimeo.com/757353377 I do not make my own earrings, I get them from many sources and often as gifts. Erin Lyons, my costume, hair and make-up person made the pair that feature dollhouse 6 cavity muffin tins with the braille letters tbk in sparkly puff paint. They are so much fun to wear! We may sell the earrings down the line, but our focus is on adaptive cooking tools and strategies for cooking with vision loss. Thank you for your excellent questions.

Oh yes! Me doing actual cooking and baking are definitely in the plans. Our priority is to get the tools into people's hands, and them we can do cook alongs, recipe demonstrations and all kinds of other fun stuff. Thank you for asking and for being curious about The Blind Kitchen. We appreciate it!

It was one of the most challenging problems to solve when I was losing my vision. If you are familiar with screen readers (such as VoiceOver or talkBack, your phone, computer or tablet can “read” recipes to you line by line. In culinary school I could not have any of these devices in a commercial kitchen, so we found another way. There is a device out there called a “Victor Reader Stream” and you can transfer the recipe you want read to you onto this little machine and press one very easy to feel tactile button to pause and play the document as you gather ingrediens and complete the steps in the recipe. You could also get a recording device and have someone read the recipe while you record it, and you can pause and play while you go through the recipe at your own speed. You can also call a “Be My Eyes” volunteer and they can read a recipe to you but you will have to have some way to take it down as they cannot stay with you through the whole recipe preparation. There is another visual interpretation service called AIRA, and for a small fee you can have a trained live person work with you to find the best way to do this. I would suggest that before you try any of these ideas, follow this link that we have on our website to listen to a discussion group that discusses this very topic. It is facilitated by Hadley (an esteemed education resource for the Blind and visually impaired) and there are blind cooks who call in and they have many ideas and solutions that I am not familiar with, but you may be and that would provide a better answer for you. Feel free to contact me through the website htttps://theblindkitchen.com and perhaps we can arrange to talk so I can learn more about you and maybe come up with even a different answer. Here is the link to the discussion: theblindkitchen.com/whats-cooking-discussion-group/ Happy Cooking!

You are exactly right! Thank you for that comment. It makes me feel good when someone validates that we have made a good choice for a tool in The Blind Kitchen. Happy Cooking!

Thank you for this question. I also love sauteed spinach. Losing your vision is stressful - but cooking is possible. The secret to sauteing spinach is to treat it as the delicate plant that it is. I first clean the spinach and remove the stems. Then I put a pat or 2 of butter in a pan. The secret is to cook over low heat and for a very short period of time. I keep the pan on low heat, just hot enough to melt the butter. When I hear it start to sizzle, I use a wooden spoon to move the butter around and allow it to sizzle, over low heat for about 30 seconds more after it has all melted. Then add the spinach in all at once. Spinach is made mostly of water so as it heats through, steam will come out of the pan. I only cook spinach for about 30 seconds in a single layer. Any longer will make it soggy and will turn the taste to bitter as the sugars are overcooked. After 30 seconds, remove the pan from the heat. The pan will not cool immediately and so the spinach will cook a little more. Overcooking the spinach is the most common error. If you are cooking a large amount of spinach, cook it in batches. If your intention is to saute spinach, it needs to cook quickly and come in contact with the fat and the pan. If the spinach is piled to high in the pan, the heat will actually steam most of the spinach not in contact with the oil or the pan. And that will taste different than sauteed spinach. Lastly, but of great importance, is that you cannot a good sauted spinach from frozen. The pieces that come frozen, the pieces are too smakll and too wet to get a good result. You may have noticed that I use a wooden spoon. If you want to learn more about my thoughts on using a wooden spoon for many cooking projects, watch this video: th-cam.com/video/ra0wOnMn2Rc/w-d-xo.html. Also, for convenience in slicing butter gollow this link the Butter Slicer I use: theblindkitchen.com/product/butter-slicer/ Happy Cooking!

Thank you for your interest on the Boil alert disk, for more information on how to acquire the product visit the link below: theblindkitchen.com/product/boil-alert-disk/

Thank you @Twisterjoe, I am glad you found this helpful!

Thank you! 🙌

Thank you! the magic of editing

Thank you! it is handy!

I am so glad you found the channel! And I appreciate your enthusiasm. It sounds like we have a lot in common. Let me know if you have any challenges or suggestions at the blindkitchen.com. Have a great day! And thank you for taking the time to comment. Debra

@@debraerickson7852 thanks I will. its hard to get eye balls on social media and YT these days. but keep trying and sooner or later people will find you. Do you or are you going to make cooking videos online with a focus on blind cooking?

Yes, that is in the near future I hope. The goal right now is to get the right tools and information into the hands of returning cooks who have lost their vision. Please say hi to Winston for me! And thank you for your support of words.