Single Handed Cooking TDQs

Single Handed Cooking

My back aches. My eyes burn. I’ve been peeling and chopping for an hour, but I’m still being taunted by a pile of untouched vegetables. My problem is not the quantity. It’s that the task of steadying each item falls to an almost useless appendage: the short, goofy arm, inexplicably bent into an L shape and graced by just three fingers, that dangles from my right shoulder. 

5

No one knows why I was born like this. My mom wasn’t exposed to any radiation while she was pregnant, nor did she, say, have one too many sips of wine. Yet I do occasionally wonder whether my dad’s Ph.D. dissertation subject—a pre-PETA endeavor for which he plucked the legs from frogs and studied their regeneration—sparked some sort of cosmic payback.  

Whatever the reason, I occupy a sort of upper middle class of the handicapped. Sure, there’s plenty to complain about, but all in all, things aren’t so bad. While the wheelchair-bound struggle to reach their stoves, it feels a bit “Princess and the Pea” of me to grumble that peeling potatoes is as grueling as making mole. (“Vegetables are distressingly round,” said a commiserating friend.) Or to lament that day last winter when my girlfriend took a trip to Philadelphia, leaving me at home in Brooklyn with a dozen oysters and not enough hands to shuck them with. Disability is relative: I’d rather be incapable of prying open shellfish than allergic to them. Still, I see jimmying an oyster, which otters manage without much difficulty, as an ability that’s not too much to ask for.  

I happily live without most of the things I can’t do. The kitchen, however, is where what I love butts up against what can be so discouragingly difficult. Forget shucking an oyster; even a mundane task such as draining a pot of pasta can be death-defying. After swathing my right arm in towels to prevent it from searing (the last thing I need is for it to be less useful), I lodge it beneath the pot’s handle with the same care that I imagine a window washer uses to secure his harness to a skyscraper. Then I inch toward the sink, the whole time bracing for scalding disaster and indulging in an equally scalding torrent of self-pity. Some people say the kitchen is where they clear their heads; for me, it’s where I face my demons. 

10

Every meal is a proving ground, and I suffer mistakes as though they were failures, even when they have nothing to do with my arm. “It’s really good,” friends insist, as I sulk over hanger steak that doesn’t have a perfectly rosy center or a gratin whose top has barely browned, forever fighting the feeling that somehow it all would have gone right had I been born a little more symmetrical. I can even find fault with the faultless because what I’m truly after is unreachable: two normal arms. When I first started to cook, I developed a crush on any ingredient that leveled the playing field. I adored canned anchovies, since the fillets simply melted in hot oil. I loved beets because after I roasted them in foil, their skins would slip right off. But soon my attraction to convenience gave way to a relishing of the arduous. Having previously avoided anything that required peeling, I now dove into recipes that called for celery root and butternut squash. I embraced Thai stir-fries, which had me meticulously slicing raw pork into matching strips so they’d all finish cooking at the same time. I can’t count the times friends have watched me tackle an overly complicated prep job— always girding themselves for a bloodbath—and anxiously urged me to try using a food processor. I refuse for the same reason I insist on balancing a pan on my raised right knee when I sauce tableside instead of asking anyone for help. (It’s the same reason I refused to sit out in baseball when it came time for me to bat.) I appreciate the thought, I sniff, but I can handle it. 

This masochistic streak is why I’m still chopping. I’m having some friends over for dinner and I’m making braised chicken, a dish that’s a breeze for most cooks but presents, for me, just the right level of hardship for a dinner party. The only way to get what I casually call my right arm to act like one is to hunch awkwardly over my cutting board, so it can reach the food that needs to be stabilized. For an hour, that was celery, onions, and carrots. A rough chop would surely suffice, but I’m attempting to dice, chasing the satisfaction of seeing perfect cubes conjured by a blur of hand and knife.  

15

My back is bent again. This time, I’m close enough to a chicken to kiss it—unfortunate no matter how comfortable you are with raw poultry. As I try to detach a leg, it slips from my right hand’s feeble grasp, spattering my cheek with cold chicken liquid. I seethe but rinse off and continue. I could, of course, have bought chicken parts. But a whole chicken is always cheaper by the pound, and why shouldn’t I have access? I like to think of the price discrepancy as a one-arm tax.  

Half an hour later, I’ve successfully dismantled the thing and begun the rewarding task of browning it, savoring the knowledge that any cook would, at this point in the process, be upright at the stove and wielding tongs in exactly the same manner as I am. After setting the chicken aside and spooning some of the golden fat from the pot, I take a seat, sweep the vegetables from my cutting board into a big bowl supported by my knees, and ferry the bowl to the stove. The vegetables sizzle when I dump them in. Now, to add the wine. 

The wine! I forgot I’d have to open a bottle, a potential catastrophe. I should turn off the burner, just in case I take as long to open this bottle as I did the last one. Instead, I bet my hard-won diced vegetables that I won’t scorch them. Springing into action, I wedge the bottle between my thighs, wrap my right arm around the neck (its effect is almost purely symbolic), and struggle to work the screw through the cork. I already detect a faint acridity wafting from the pot, a whiff of defeat. I quickly adjust my technique, somehow wrenching the cork out in one piece, and rush back to the stove. The vegetables have more color than I wanted, but they’re fine. In goes some wine, a few sprigs of thyme, and the chicken. I cover the pot and shove it into the oven.  

20

I know there are more compelling examples of fortitude than me braising chicken. Like a paraplegic racing uphill in a tricked-out wheelchair on marathon day, or my late grandfather, who at 90 walked down and up 20-odd flights in the pitch darkness of New York City’s 2003 blackout to get groceries for his wife. But turn a spotlight on any accomplishment, however minor, and it seems like a triumph. Away from that glare, though, there’s only the struggle.  

My right arm swathed again, my back contorted, I stoop down and heave the pot out of the oven without incident (once I dipped so low to retrieve a casserole dish perched on the bottom rack that I singed my forehead on the top one). I call in my friends, and we sit down to a dinner that, I have to admit, is pretty good. Someone even admires my fastidious touch, the precise little cubes of carrots and celery scattered beneath the burnished chicken. “Thanks,” I say. “It was nothing.”