Cooking with Arthritis
helping the physically challenged regain their independence in the kitchen
Open Discussion page , Chatter room / Recipe Contests
| Forum Home > Tips to ease the pain when living with arthritis > Kitchen Essentials for suffers of arthritis , chronic pain and the physically Challenged : | ||
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Site Owner Posts: 851 |
Easy-to-grip scissors Rubber jar opening mat , use to hold cutting board in place as well as opening jars and bottle by hand Stand Mixer Emulsion hand mixer , or hand held drink mixture Electric jar/can opener Books to rest your elbow for stability while cutting Heavy weight cutting board Long Micro plane , for zesting with stability Electric vegetable peeler or a think handled vegetable peeler with a sure grip handle Egg Slicer Kitchen timer with large dial, making it easier to turn Hand French fry cutter , for smashing eggs for salads Mini Food Processor or coffee grinder for chopping small amounts Food processor Electric Knife Rocker knife Plastic measuring cups Plastic colander Slow cooker Counter top fryer Barbeque fork , use this when hands are painful hold in the bend of your arm , use chin for stability Large handled ladles and serving spoons with thick handles for easy gripping Plant Stand with wheels for moving heavy items ,example , pots of water from sink to stove Lightweight bamboo steamer for steaming vegetables or fish long pretty piece of material to hook through refrigerator and cabinet doors for easy opening . Two step Step stool with rubber treads and a back bar to grasp when climbing Thick handle pizza cutter or pastry wheel for cutting dough Marble cheese cutter with a wire handle for cutting cheese , found in most kitchen stores Chair for resting when you need that must needed break . Hands free telephone , you know it will ring when your hands are a mess Apple corer / slicer for cutting and coring of apples , potatoes, and most vegetables Mango corer Pineapple corer Apple peeler , for peeling large amounts of apples for pies and sauces Eletric juicer Hanging pot rack or wall hooks to hang the things used most and of course Pots Hooks to hang pot holders and dish towels Counter top Spice rack with a built in lasy Susan Lazy Susans for the inside of cupboards for everything from can goods to dishes Pull down door knobs for the pantry and doors instead of the typical round door knob , so you can use forearm to open Whenever possible use Ergonomic, lightweight cooking tools that have thick grips and non-slip handles.
PLEASE FEEL FREE TO ADD TO THIS LIST
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 392 |
A great tip is to wash all of your vegetables on a good day so if you are feeling bad the day you need them then that step is already done . That is a great time saver for everyone rather you have arthritis or not . | |
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Member Posts: 227 |
Find your happy medium . A balance between activity and rest | |
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Member Posts: 537 |
I buy my milk and drinks in quart plastic containers and we I need a larger amount I buuy half gallons with side handles . It is easier for me to handle . It does cost a few cents more but it is so worth it on painful days . | |
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Member Posts: 215 |
Design your kitchen to be arthritis friendly, I have a faucet above my stove and a built in fryer with drain pipes in the bottom . I know not everyone can afford to have these things , but surprizingly enough the faucet was not badly priced under 300 dollars , It is worth its weight in gold if you cook alot | |
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Member Posts: 467 |
I keep the sink filled with warm soapy water while I am cooking. When my hands begin to hurt , I soak for a few minutes before finishing the task I am working on . | |
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-- ALOHA !
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Member Posts: 376 |
I am printing and am going to do a walk through to see what I do have thanks . Add a herb mince to the list by OXO corp . great tool for everything herbs to eggs | |
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Member Posts: 232 |
great post ! | |
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-- Midnight Baker
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Member Posts: 436 |
everyone should print this and revamp the kitchen | |
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Member Posts: 3 |
Bought a new Fridge/freezer a few months ago and I'm so pleased with it. The fridge part is at the top so I don't need to bend to get things in as I used to in the past. I can store so much more; so not so many trips out - and I can batch cook. I use a food processor, and leave the box of extra attachments out - so that I use them instead of thinking 'I'll just chop this and that'. | |
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Member Posts: 392 |
They are nice I agree Morag, hey by the way Welcome to our site ! I hope you enjoy it here ! | |
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Member Posts: 6 |
He, he, chair for resting should be nessessary part of every kitchen - even for healthy people, like prevention of pain. I always vote for it! In my weekend house I have in the kitchen working table where one can comfortably sit while preparing the food. | |
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-- My health-blog: http://hubpages.com/profile/Tatjana-Mihaela
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Member Posts: 3 |
I'm thinking of getting a Wok stand to use while cooking. (Making a lot of stir frys at the mo). The wok is a bit heavy and I wonder if anyone has one and do they help? Thanks for all the kind welcome messages by the way! | |
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Member Posts: 392 |
Hi Morag, I use an electric wok. It is light weight and no worries about it moving around. I love it and it is easy clean up , check out electric | |
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Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
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Conversion Charts
Metric Conversion Chart
US Canadian Australian
1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
Fahrenheit Celsius
32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "