Cooking ground meats can be challenging for blind or visually impaired individuals, but with a few steps, it can be done perfectly every time. Adding fat to the pan is important for cooking lean meats like chicken or turkey to prevent sticking. One tablespoon of oil per pound of meat is sufficient, and the type of oil doesn’t affect the taste. Breaking up clumps of meat before cooking ensures even cooking and prevents overdone smaller pieces. Assessing the temperature of the meat is difficult due to its small size, but the smell can be used as an indicator. Cooking the meat on medium-low heat for 6 to 9 minutes, stirring occasionally, results in a fully cooked and pleasant product. Draining the meat can be done efficiently by using paper towels to soak up the unwanted fat.
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