As promised, here is the remainder of my holiday gift ideas for the home cook, just in time for those procrastinators out there. Like I previously mentioned, most all of these items are available on Amazon, so you can select that crucial next-day or second-day delivery option. For my fellow blind readers, Amazon has an accessible app; I just used it at 3 AM to order some stuff. (Yes, I tend to shop or read about food online when I have insomnia–don’t judge.)
One week till Christmas. Are you ready?
I’ve blogged about what to get your vision impaired friend or family member, and I’ve written about some useful kitchen aids for the blind cook. Now what about the rest of you sighted folks who like to cook too?
For those of you still at a loss as to what to get that self-proclaimed chef in your life, whether sighted or not, here is an extensive list of useful items in my kitchen, without which I would not be able to create many of the fabulous foods in my home. And best of all, most of these products are available at Amazon, whose app from iTunes is accessible for the blind, and which offers second day, even next day, delivery—so when Granny gets choked up come Christmas Eve, it’ll be because your gift was so thoughtful, not because it was late or, worse, nonexistent.
Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks.
This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)
Inspired by my recent MasterChef cruise to the Caribbean, I made this sous vide pork chop using some jerk spices from the Virgin Islands. Tired from the week-long trip away from home, I wasn’t in the mood to cook entirely from scratch, so these spice blends came in handy: just rub the pork chops, vacuum seal, and then drop it in the water bath the next day with the immersion circulator set to 62.8°C for 92 minutes. (This temp and time is for 1” thick boneless pork chops; for bone-in or other thicknesses, consult your PolyScience sous vide toolbox app.)
A couple of weeks ago, I wrote about cooking aids for the blind to help those with vision loss gain independence in the kitchen.
If you’ve been following my life post-MasterChef, you may also know I have a cooking show called Four Senses, which seeks to inspire home cooks, especially the blind and novice, to conquir the knife and fire. “Four Senses” is a Canadian AMI original series, and since season 1 was released in January 2014, I’ve had friends, family, and fans from all around the world ask, “How can I watch your show if I’m not in Canada?”
The latest addition to my kitchen is this lovely bright orange 6.75-qt. Dutch (French) oven from Le Creuset. Le Creuset is a sponsor of my cooking show, Four Senses, and after being surrounded by their pretty cookware on set during season 2 production, I wanted a piece for myself.
This is my first piece of Le Creuset. I’ve heard praises sung for their French ovens, so I was stoked to get one right in time for winter when stews and roasts rule the kitchen. I got mine in a bright orange, just to make sure I don’t miss the thing sitting on my stove. Orange is also the color for inducing appetite and socialability (while blue suppresses them).
The best revenge is success. In this case, it’s success in the kitchen. With the festive holidays around the corner, everybody’s got entertaining on the brain. As a visually impaired home cook, you can succeed this holiday season with a little help from a few friendly tools.
Created with flickr slideshow.
Chronologically preceding theMasterChef reunion spanning three generations and my first visit to the Bronx, here’s my final installment of my New York City 2.0 series. Upon touching down at Newark, I checked into my hotel, freshened up, met up two friends and my cousin, and headed straight to Sushi Nakazawa.
If you’ve ever seen Jiro Dreams of Sushi, you may recall Daisuke Nakazawa, the chef who, under the tutelage of sushi master Jiro, learned to perfect tamago, a beloved Japanese egg custard, but only after having prepared it 200 times.
Okay, I admit: I cooked with Connor over a year ago, so the footage from this episode is nothing new. But we were waiting on the embedded video, and then I was waiting on the edit from my hubs/director/producer/sound engineer/UX marketing manager at Home Depot’s blinds.com. (Yes, he is a John of all trades.)
This fell to the wayside, and I got nervous releasing Episode 6: Cooking with Connor so late—what if his condition has changed dramatically since our cooking date?