Many of his suggestions are common sense. For instance, for liquid measurements, he uses the dipstick method — having an index finger in the right place at the right time. He uses a teaspoon to spread instead of a knife, allowing himself “one finger to check corners.” And he initials canned foods with raised letters from a plastic tape marker and arranges them alphabetically.

You don’t need to alphabetize bags of things, he says, because you can just pinch them. Split peas do not feel like elbow macaroni.

Tactile memory is very important, for things like knowing which end of a milk carton has the spout. Spices don’t need labeling because you can smell them. Smell and hearing are important factors in cooking without sight. They tell you when things are almost done.

He generally cooks slowly to help “prevent things from getting away from me.” Read has no special gadgets for cooking, though he says friends have shown him catalogs with specialty items for the blind. “Ninety-nine percent of that gadgetry is useless — though I’m interested in the fact that Amana has a blind consultant working with them in Dallas to help develop a microwave oven for the blind.”

There are some definite “don’ts,” Read says, such as not using dangerous items such as an electric beater or broiler. You can get the same desired results without unnecessary risk by using a hand beater or pan-broiling a steak.

The recipe in question was for Silky Caramel Slices and called for heating a can of sweetened condensed milk in a crockpot. Because of an unfortunately elusive line that should have instructed folks to fill the pot with water, following the recipe appears to have resulted in some unintentional pop-top cans and badly damaged crockpots...

The conditions that have made this underground recipe successful and therefore popular, especially with children, are water and temperature. By being heated in boiling water, the temperature of the can and milk do not exceed the boiling point. After a few hours of this, the sugared milk turns to a caramel pudding. In the Crockpot, however, especially without water, the temperature can build up rather like a pressure cooker. That was the most immediate cause of the problem.

Take you also to you wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make you bread thereof… And you shall eat it as barley cakes, and you shall bake it with dung that comes out of man.