Even blind cooks can make super-chips with the right equipment https://www.youtube.com/watch?v=dy2ZPSntfH4&feature=youtu.be.
And I definitely don’t mean a deep fat fryer: far too risky.
Instead, friend and co-cook John produced one of those air-fryers that’s so much safer and keeps the calories down too. For me and fellow blind cook, Jennison, it was the design that was the absolute winner: good tactile buttons. I know that the more expensive, sleek, digital, wipe-clean plastic versions can seem more convincing but, even when you can see, the click of a button or the twist of a knob is so much more meaningful.
I’m convinced that human interaction with ingredients, processes and equipment is a vital part of the creativity and care of chefs and cooks I met around the world.
Charlene from Melbourne https://youtu.be/M_pvfHgJB3w was absolutely right that cooking is all about senses and sensuality. Designers need to ensure maximum stimulation of all our senses when they are creating a piece of kitchen equipment or it becomes a barrier rather than an enabler: languishing at the back of a cupboard without regard or recommendation.
As a blind cook, the senses are, of course, key for me but I don’t believe that anyone else wants their kitchen experience to be one of sensory deprivation. If we have no personal interaction with our food until the moment we eat it, aren’t we missing out? Isn’t that sensory stimulation the very core of successful design?
Next week, when we cook the fish, Jennison and I take this thinking to the ultimate: John persuaded us to flour and batter our fingers so they wouldn’t burn when we were handling the fish in the pan!