How To Boil An Egg
Hard boiled eggs are the most common at our house throughout the year, not just at Easter. I think it is because they can be made and then they can sit until everyone wakes up. They do not need to be immediately served.
Technically the eggs are not boiled they are cooked.
If your hard cooked eggs are rubbery and dry they were cooked too long. They should still be soft. Soft cooked eggs have a runny yolk. They are served in their shell with bread to dip in the runny yolk or they may be ...
Seasonings are spices kept in your pantry. It is recommended to replace all your spices each year or two. The strength of the spice diminishes as time goes by. My reality is I buy new ones as I run out. I do not label mine when I open them. (Though that is a great idea to keep track of the time it has been in your pantry.) If the flavor doesn't come through I add more. I should throw out and replace, but I have a hard time wasting food or money.
"The dried dark ...
Herbs are a great way to add flavor to your food. They can be used fresh or dry. Herbs are divided into two categories, tender and robust. We will learn about 8 common herbs.
When I was teaching my Little Chefs about these herbs, we got to the bay leaf and they said remembered when we were eating with Grandma, Grandpa and Great Grandma and we had the stew and Great Grandma found the leaf. She took it out because we don't eat that. Now they know it is called a bay leaf and they know from ...
Now that we have learned about knives we are ready to practice our knife skills by learning how to chop, dice and mince. We started out with a cucumber because even though it has a tough exterior it has a soft interior. Bananas are too soft and they stick to the knife which is distracting and makes them touch the blade too much trying to get the stuck banana off.
I started by giving my Little Chefs a cucumber only 4" long.
The first thing they do is cut lengthwise a thin slice off the ...
Knives are most precious to chefs. They are the most commonly used tool. Using the right knife makes the job easier and faster. A knife should be razor sharp. When knives are used properly dull knives are more dangerous then sharp. Knives should cut through the food not bruise and smash the food. Knives should always be manually washed, carefully, as soon as you are done using them.
When cooking with kids they are intimidated by the large knives. I always start my Little Chefs out with ...
Do’s In The Kitchen
Before we start cooking we need to learn a few things we should DO to help the cooking process go a little smoother. Following these 7 Do's will also help you have a better experience.
7 Do's in the Kitchen
DO read the recipe all the way through before getting out any equipment or food. Here you will discover the steps to the recipe. You will get a general idea how complicated the recipe is and how long it will take to prepare. Beginners add 2-3 times the estimated prep time.