A Complete Guide to Cooking with Arthritis

Physically Challenged methods and photography as seen in A Complete Illustrated Guide to Cooking with Arthritis  . The following is just a sneak peek, the book contains tons of savory and sweet recipes  and so much more

Physically challenged method # 1:

Zesting citrus, coconut, or any food item requiring zesting or juicing :

Zesting is a method to remove the slightest bit of peel off of citrus. The peel or skin of citrus contains a great deal of natural oils, which carry bold flavor that will enhance any dish. Zesting can be a difficult task for people with arthritis and individuals who have limited use of their hands or arms. To zest fresh citrus, fresh coconuts, or any food item requiring zesting, use a long micro plane with a thick handle. A micro plane is a kitchen gadget used to remove just the very outer layer of skin from citrus. You can also use a cheese grater; be careful when zesting to only remove the colored skin from the citrus. You do not want to go into the white meat of the citrus—this will cause your dish to be bitter. Prop the elbow and forearm of the hand you are holding the plane in on a few thick books. If able, you can also hold the elbow tightly against your side. This will allow you more leverage. Place the bottom of the plane in a cereal bowl that is held in place by a rubber jar opener. Lightly begin to run the citrus in a downward motion. The weight of your hand holding the plane will automatically apply pressure, which in turn offers stability.

For those of you who cannot hold smaller objects in your hands, push a dinner fork into the citrus or cheese to use as a handle, and then begin to zest. For those of you that cannot hold a fork, cut the citrus into halves and zest one piece at a time after it has been juiced. Juicing and slicing in half before zesting allows you to put your fingers into the citrus, applying pressure by using the whole hand for stability.  Be careful not to zest too deeply—you just want the outer skin, not the white meat. This will also help you to build strength in your fingers.

To juice, place the citrus on a flat, hard surface such as a cutting board, using your forearm to apply pressure to the citrus, and move your arm back and forth to get the juices flowing. You may also place the citrus in the microwave for ten seconds. To cut the citrus in half, first make a small slice in the citrus with a serrated knife. If you have weakness in your hands and have trouble applying pressure, hold the knife still in the starter slice. Using the other hand or forearm, move the citrus in a back and forth motion while using your body weight to apply pressure to the knife in the citrus. Your knife is not moving, just the citrus. To juice citrus fruit, use an electric juicer. Place each half one at a time on the juicer. Using the weight of your body, apply pressure. The juicer will do the rest.

To slice or wedge citrus, pierce the citrus with a fork to hold into place and use a serrated knife to slice. Another method is to use a mandoline to slice the citrus. When using a mandoline, be very careful. The blade is extremely sharp. The mandoline comes with a pronged disk to hold food into place. This is a very helpful item. Simply place the prong disk into the item you are slicing and apply pressure using your hand or forearm. 

Photos by : Thomas Painter

Physically challenged method # 2:

Substituting a hand whisk for an electric drink mixer or immersion blender: Mixing pancakes, waffles, and some batters in a standing mixer

               This is a fairly simple process. Let the mixer do all the work. If you are unable to whisk by hand, use a small, handheld drink mixer. This works wonderfully with no pain to you. The drink mixer has a thick top that makes for easy grasping for those sore hands that do not close. They are very affordable—under ten dollars. If you have a problem holding the drink mixer in you hands, place the mixer in the bend of your arm at the elbow and squeeze tightly to hold in place. This allows you full control with no use of the sore hands.

An immersion blender works pretty much the same way. However, there is a big difference in the power between this and the drink mixer. An immersion blender is very powerful. For instance, whipping one egg would not be practical using the immersion, but whipping many eggs would be a pleasure. Also, a handheld drink mixer is relatively inexpensive, while immersion blends are a little more costly. For the recipes in this book, a drink mixer will work just fine. I realize we all like our toys. Me, I love the immersion blender. It is a handy gadget to have when I am preparing large meals. If you are always cooking for a crowd, by all means go immersion, but keep the little guy on hand for the smaller jobs.

When mixing batters for muffins, pancakes, or waffles in a stand mixer, always mix on low speed with the paddle attachment. When using a stand mixer for batter, be careful not overmix the batter. Overmixing will result in a tough finished product; mix just until blended. Always follow the recipes directions. The only difference will be replacing the mixing bowl for the standing mixer. I will go over more types of food that can be blended in the standing mixer in method numbers eleven and twelve.

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Physically challenged method # 3:

Chopping, cutting, halving, shredding, dicing, Julianne, mincing: minced garlic, chopping nuts

When there is a lot of chopping and shredding involved in a recipe, of course a food processor would be the easiest and quickest means of completing the task. Some of us simply do not own a food processor. If you have the means to purchase one, it would definitely be worth its weight in gold to the physically challenged!

 However; I have developed a few ways to help those of you who do not have one. For example: when preparing cabbage or lettuce for shredding (even if you are using a processor, this is the first step for cabbage and lettuce) the first thing you will need to do is place the head on a cutting board (preferably a wooden board) on top of a rubber jar opener to hold the head in place. Using a large, sharp serrated knife, pierce the head with the tip, making a starter cut and always keep the blade facing away from your body. If you are unable to hold the head of cabbage in place with your hand, pierce the head with a large, thick-handled carving fork for stability. For those of you who cannot hold the large fork in your hands, place the top of the fork’s handle in the bend of your arm at the elbow and squeeze as tightly as possible, stabilizing the top of the fork with your chin or cheek. After you have a starter cut, place the blade in the cut horizontally, begin moving the knife through the cabbage horizontally in a back and forth motion just until you have a deep cut. Remove the fork from the cabbage. Place your hand or forearm on the cabbage on the back side (the smooth side) of the knife using the weight of your body to apply pressure move the head of cabbage back and forth until fully cut in half, repeat to cut into quarters. Remember to place the knife into the hand that has the most strength. No worries if you have problems at first. I promise, it soon just becomes a way of life and it gets so much easier, so please do not give up!  

Place each quarter flat on the board and using the same knife right above the visible core position the knife at an angle, place the palm of your hand or forearm on the smooth back side of the knife, use the weight of your body to apply pressure, and remove the core. Once the core has been removed, continue using one of the holding methods (hand or fork) to hold quarters in place to cut one “wide slice against the grain.” For smaller pieces, place the tip of the knife onto the board over top of a small pile of cabbage or lettuce, using one hand on the handle and the other hand or forearm on the backside of the blade. Use the weight of your body to maneuver the knife. The first movement is to push the knife forward away from you as you apply pressure, then when pulling knife back toward you, slightly lift up on the handle. The tip should never leave the board, only the back of the blade closest to the handle. Continue this procedure until you have reached your desired size.

You will also use this same knife procedure to chop nuts, onions, carrots, peppers, celery, etc. When you are dicing or slicing celery, carrots, peppers, onions, cucumbers, or squash and are unable to hold the object in place with your hand, you can hold it in place with a dinner fork or carving fork. First, pierce the object you are dicing with the fork; then with the other hand, push the chef’s knife through by pushing forward and lifting the handle only and pull back. The tip never leaves the board.  You may also use your forearm to hold the item in place.

The second option: if you are unable to bend your fingers but can use your hand to hold in place, lay your hand flat on the object, keeping the thumb tucked closely to the hand, and follow the same knife procedure. The key is not to be in a hurry. Take your time and learn the steps. Before you know it, it will become second nature.

               Obviously, one cannot use a fork to pierce a nut. The third option is to use a mini food processor to chop nuts, garlic, parsley—all smaller items. Mini food processors are very inexpensive, easy to use, easy to clean, but most importantly, manageable for those of us who cannot lift heavy things and have problems holding little things in our hands. Place the nut in the processor and pulse until the desired size is reached.

Garlic: The absolute best solution for people who have problems mincing small garlic cloves is buy it already minced in a jar. There is also garlic paste on the market that is wonderful and easy to use. Most of the recipes in this book call for jarred garlic. Of course, if you are able to mince garlic, by all means go fresh. I have found over the years that I cannot tell the difference between jarred, paste, and fresh. Today there are so many alternatives out there to make life in the kitchen quick and easy. Most are great products, but in some recipes there is just no substitute for fresh.

Physically challenged method # 4:

Moving heavy items, filling water baths and pots, transferring batters, soups, and liquids

When making cakes, soups, and stews, I find it hard to lift heavy batter bowls and pots with liquid in them. To make this problem go away quickly, simply get a cup any size you can handle and scoop the batter from the bowl into your pan. A small plastic measuring cup works wonderfully. When you get to the bottom, use a spoonula. This is a spatula that has a spoon/spatula appearance. It’s the perfect tool for that last little bit remaining in the bowl.

 The next problem to be solved is getting a heavy pan of water into the oven for a water bath or filling a stockpot for soup. No problem. Before you preheat your oven, place the empty bath pan in the oven. Using any size cup you can handle, fill the water bath. Once it is to the desired level, shut the oven and begin the preheating process. 

To transport water, soup or any heavy item, use an inexpensive plant stand with wheels. Simply place the container for transporting liquids on the plant stand. Fill the container with liquid, wheel it across the counter to the oven or stove, then use a cup to fill the pot or water bath. This method saves on the many trips to the sink. I reverse this method when the water has cooled to remove the water bath from the oven or the pot of liquid from the stove. This is a nice way to let children help with no worries of them getting burned or the pan being too heavy.

Sometimes lifting the full spring pan or even a layer cake with my hands becomes a problem. In cases like this, I wait until the cake is completely cooled and then tightly place the pan between my forearms, squeezing as tightly as I can with my hands clasped together. I then use my chest to balance the pan. Using this method works well to get a cheesecake into the oven. I tested, allowing the cheesecake to heat as the oven heated, and my cake turned out fine. I placed the cheesecake into an empty water bath in the oven and then carefully filled the pan with water and turned my oven on to preheat. If using this method, adjust the cooking time. Subtract seven minutes off the total cooking time of the cake. 

Physically challenged method # 5:

Cutting, coring fruit, peeling, slicing, and cubing fruits and vegetables, and coring mangoes

Cutting and or coring and removing skins apples, pears, potatoes, small summer squash, mangos—things of that nature—can become a challenge. There is a simple solution to cubing when your hands just are not up to par. Using an apple cutter works miracles. To cut any of the above (except mangoes), use a mango cutter when cutting mangos. Simply place an apple cutter/corer on the top of the item you would like to chop or dice, position the cutter so that one handle is next to your body and the other is away from your body, and place your forearms on the handles, using your weight of your body. Firmly press down. The item is not only sliced, but cored. If any item will not stand firmly, remove a thin slice off the bottom for stability.

To skin, slice for pies, or cube, lay one slice at a time flat on the cutting board, hold the slice in place with a fork, start by puncturing the slice with the fork to stabilize. Using a paring knife, carefully run the blade down the outer side to remove the skin. Once the skin is removed, turn the fruit or vegetable so the wide side is on the board. Use a fork to stabilize. Using the paring knife, slice the thick slice into desired thinness. Also use the fork method to cube.

               When peeling larger items to be sliced, such as eggplant or cucumbers, the first thing I do is cut the eggplant or squash or cucumber in half, making it easier to handle, then trim each end to make a flat surface. Place one flat end on the board. Place one hand flat on top of the item being peeled; you also can pierce it with a fork if you are unable to lay your hand flat. Using a peeler that has a handle with the blade on top, start making downward strokes from top to bottom. Continue this pattern until the entire item is peeled.

To slice, pierce the item with a dinner fork or a large carving fork. You may hold the fork in your hand if able to grasp the handle with your hand. Otherwise, place the top of the carving fork in the bend of your arm at the elbow and squeeze as tightly as you can. Stabilize using your chin or cheek on the top of the fork. Using a chef’s knife, begin to make the slices in the desired thickness; if you have a mandoline, use it. 

               To peel and slice smaller items such as carrots when unable to hold in your hands, lay the carrot on a flat surface on top of a rubber jar opener to avoid slipping. Pierce the item with a fork or use your hand, laying flat on the carrot to hold it in place. Pull the peeler toward you in a backward motion. Sometimes the peelers are too small to hold in your hand. I have found an inexpensive solution. Home improvement stores and hardware stores carry pipe insulation tubes made of foam. They are usually gray in color and already come with a slit in it to accommodate putting it over the pipe with ease. I simply cut it to size (have a friend or family member do this for you), slip it over the handle of the peeler pots, hairbrushes, toothbrushes, anything you need thicker, and secure with duct tape. It may not be pretty, but it makes life so much easier. You can also buy it already the correct size at health supply stores. No need to duct tape this product; it is designed to fit your items.

Physically challenged method # 6

Butterflying meats, poultry, fish. Removing the skin from fish; slicing meat, poultry, and fish; slicing and dicing meats

If you are unable to use your hands to hold the meat in place, I find the following methods very useful when butterflying meats, fish, or poultry. Place the meat flat on a cutting board. Using a fork or large carving fork with a thick handle (if you are unable to use your hand to hold a standard size fork, use the large carving fork), spear the meat right in the middle. When using the carving fork, place it in the bend of your elbow and squeeze as tightly as possible. Rest your chin or cheek on the top of the fork to give further stability. Using a sharp filleting knife, begin to make the cut. First, make a small incision using the tip of the knife. (Always work the blade of the knife away from your body!) This will allow you to smoothly move the knife through the breast or fish, meat, etc.

When you get to the fork, pull the fork out and re-pierce the meat in a position that has already been cut and continue on in the same manner. When butterflying meat or poultry, be mindful not to cut all the way through. Butterflying should open up like a butterfly. For deboning and skinning fish, if you are able to use your fingers, a great tip is to place a little salt on the cutting board to hold the fish in place and salt on your thumb and forefinger. This makes the grip on the slippery fish firm. Using a sharp deboning knife, carefully run the blade between the meat and the skin.

When slicing, dicing, or cubing meat, poultry, or fish, pierce the object with a dinner fork. If unable to hold the small fork, again, use a large-handled, long carving fork and follow the steps above. Using a sharp chef’s knife, position the knife over the meat, pushing the knife forward, tip on the board the back over the meat, push down and forward while applying pressure make the first cut, pull back, and repeat. After slicing, if you need cubes, use the same procedure cutting each slice into cubes. Please note: When cutting, slicing, or dicing raw meats, fish, or poultry, it is easier to slice if the item is partially frozen.

Photos by : Thomas Painter

To purchase A Complete Illustrated Guide to cooking with Arthritis click the link below :

http://www.tatepublishing.com/bookstore/book.php?w=978-1-60799-738-2