Blind Cooking: Christine Ha Wows Judges on Master Chef
When I say "Blind Cooking," I'm not talking about cooking with a reckless abandon. I'm seriously talking about cooking without eyesight.
Christine Ha was diagnosed with an autoimmune condition 10 years before entering the "Master Chef" competition on FOX and though her vision had deteriorated gradually since then, she has learned her way around the kitchen without eyesight. In fact, though considered an underdog, Christine has risen from the original crowd of 100 aspiring Master Chefs to top 12 in recent weeks!
Though they've watched her slice a finger and bobble a chicken breast in the first few episodes, sympathy doesn't account for her loyal fans. If you haven't tuned in for the third season of "Master Chef" let me tell you - you'd be plenty impressed with Christine Ha's cooking and even impressed by Christine herself. I think Christine has not only surprised the judges and the audience, but also herself.
However, I have a confession to make - you would think that watching these type of reality shows would be my thing, you know, being a chef and all that, but quite honestly, for the most part, I can’t bear them. With their edited, hyped up and staged formats, the whole reality thing has me turned off. Still, despite this, Master Chef has managed to peak my curiosity.
Yes it may make good TV to have a blind person wielding knives and fire, but I’m intrigued for the realness factor that cannot be denied. The challenges of cooking without sight go with out saying…..Or maybe not. I wanted to know for sure, so guess what I did?
I donned and blindfold and began cooking!
The recipe I tackled was in my head of course since I have no recipe books in braille nor could I read them if I did. The ingredients came from my home kitchen. Luckily, I had just done an inventory of my fridge before a shopping excursion this weekend so I had a pretty good Idea of what was in there.
With a little squeezing, tasting and smelling here is what I rustled up:
- 2 limes
- Fresh Mint and basil from my garden
- 2 cloves of garlic
- olive oil
- 4 inch piece of grilled salmon left over from this weekend
- Sautéed Mushroom left over from this weekend
- ½ red onion
- 1 cup fresh baby spinach leaves
- ½ log of goat cheese
- 4 Pita Breads
And here’s what I made:
What did I learn from this?
- Cooking blind slows things down. Finding ingredients, locating tools and thinking about what step is nest without missing a step is time consuming.
- Cooking blind can be messy!
- Cooking blind forces you to rely on other senses. I had to rely on all my senses to determine if things were cooked properly, tasted good, looked good and had a nice aroma.
- Cooking blind is scary. Can you imagine just how scary it is to cooking in front of the country’s master chefs and the entire Fox Broadcast world? Add the challenge of trying not to screw up with an art that relies so much on visual appeal. Check out the photo of my Salmon lime salad…Not too bad.
After my little experiment, I have a whole new appreciation for what Christine Ha is doing and you can bet I’ll be tuning into the next episode of Master Chefs and rooting her on!