Who doesn’t love to eat? Whether it’s fettucine Alfredo, beef stroganoff, chicken quesadillas or freshly baked chocolate chip cookies, most of us are all-in when it comes to feasting on delicious food. Cooking can be an exciting adventure when you have healthy eyesight, but failing vision can make food preparation a frustrating experience.
Some common cooking mistakes as a result of poor vision are:
- Misreading measurements — What if you were baking biscuits and misread one tablespoon of salt for one teaspoon of salt? The U.S. Customary System of measurements can make it difficult to distinguish between measurements like teaspoons (t) and tablespoons (T) in recipes
- Misreading instructions — Imagine you were making a can of soup for lunch, but you could not read the small print on the back of the label which instructs you to dilute the soup with water? The soup would taste too salty and you would exceed your daily allowance of sodium
- Overcooking or undercooking foods — If you cannot see clearly, it would be difficult to distinguish whether you are cooking meat, such as chicken or pork, at the correct temperature and whether you are undercooking or overcooking it. Burned food does not taste good, but consuming undercooked poultry or pork can be dangerous
- Skipping ingredients — What if you were making a homemade, fluffy chocolate cake and included all of the ingredients except for baking powder? You would be disappointed to open the oven and find a flat cake that had failed to rise. Skipping ingredients is a mistake commonly made by those who suffer from poor vision.
Talk to your ophthalmologist if you have made any of these common mistakes in the kitchen. If you are affected by a degenerative eye condition, it is important to have yearly comprehensive eye exams to evaluate your vision. You don’t have to give up grilling, baking and cooking. You can still use your stove, oven, grill and kitchen appliances successfully with the help of a qualified eye care professional.