I’ve avoided roasting joints of meat as they can be too difficult to carve elegantly without sight. See https://youtu.be/gJTOoOTXBPA
how, In Australia, I learned one way of getting around the problem.
I was in the Sydney home kitchen of chef and lecturer Martin who is also visually impaired and who shares his recipes, hints and tips through his website: www.enabledcooking.com.
We were making a straightforward rack of lamb with Middle eastern flavours: baba ghanoush, pomegranate seeds, slivers of toasted almonds, sheep’s yoghurt and mint. We seared the meat to give it some colour and flavour. Not the easiest task for two blind cooks. Martin judged it by time: about a minute each side. I relied more on hearing and touch: the hot oil in the pan sizzles madly when the raw meat is first added but calms as water is evaporated; don’t move the meat in the pan until the sound has reduced; when you do turn the meat, the side that has just been seared will feel hot and much firmer, even a little crisp in places.
About 10-12 minutes in the oven and the same again resting and we were ready to carve. The joint could have been designed for it: a “rack” describes the row of lamb or pork ribs before they are separated out in to individual chops. You can run a finger down your side and feel your own rack of ribs. Lamb racks are often “French trimmed”: the fat and sinew cleaned off the bones so that just the meaty part of the chops remain below the separated and shortened bones – they stick out like a row of soldiers.
And those bones are the answer to blind carving. You can hold them to get a good grip of the joint without touching the bits that will be eaten. Then a sharp knife just follows the line of the bone from top to bottom and the first serving is ready. Simply repeat between each soldier and the job’s done!
Then Martin’s accompaniments add the taste of the Middle East. Toasting almonds or any other nuts or seeds without sight depends mainly on your sense of smell when you can’t see. I use a non-stick frying pan without oil and add the nuts or seeds while it is heating up. After a few minutes, you can smell them becoming toasted, so it is time to give them a stir to cook the other side. Seeds tend to be easier as you can also hear them start popping. The trick is to take them off the heat early before they start burning. If there’s any risk, pour the pan contents on to a cold plate to stop them cooking further.
Next time, Eddie’s Iranian barbecue brings more of those Middle Eastern flavours.