Cook Pork Chops
Pork chops are nature's perfect food. When you see the cheap pork chops on sale at the grocery, buy a bunch of them and keep them in the freezer for later. Pork can sometime carry a parasite called trichinella, but the parasites are killed at 140 degrees Fahrenheit, far lower than the usual temperature of cooked pork. Trichinosis from pork has been exceedingly rare in the U.S. for the past 30 years.

Ingredients

  • Pork chops
  • Oil
  • Rosemary leaves
  • Seasoned Salt
  • Pepper

Steps

  1. 1
    Thaw the pork if it's frozen. You can do this in the microwave or more preferably, you can put the entire frozen package of pork under a faucet that's running cold water for a while. do not use hot water, as it can encourage the growth of bacteria.
  2. 2
    Use a heavy pan - cast iron, anodized aluminum, or a good stainless steel pan is best. Non-stick pans will suffice, but they won't give you as good of a crusty caramelized exterior.
  3. 3
    Heat the pan on the stove top on medium high. Season the chops with salt and pepper.
  4. 4
    Add the oil. Don't add oil to a cold pan. You can also use butter, but butter will burn and smoke at a lower temperature compared to oil.
  5. 5
    Add the thawed chops gently. Be careful not to splatter yourself with hot oil in the process!
  6. 6
    Leave the chops alone for 3 to 5 minutes. Once the edges of the chops start to come up slightly from the pan, it's time to flip the chops. DO NOT use a fork, only use tongs or a metal spatula. If you try to flip too early, the pork could be stuck to the pan and tear, making the pan very hard to clean and ruining the caramelization.
  7. 7
    Right before you flip the chops, take some rosemary leaves and rub them between your palms over the pan. this will bruise the spices and make the oils come out. The goal is to rub them and allow them to fall onto the meat and oil.
  8. 8
    Cook the chops on the new side until the edges come up from the pan, like before.
  9. 9
    Add some more rosemary and flip them. When they are done, take them out of the pan and set aside on a warm plate.
  10. 10
    Add some water, wine, or broth to the pan and scrape up the browned bits on the pan. This will deglaze the pan. The liquid will boil shortly and begin to evaporate off. In cooking terms, this is called "reducing". In fat guy terms, this is called "making gravy". Once the liquid has boiled almost all the way off, you'll notice a new sound. Now is your time to spring into furious action!
  11. 11
    Grab a couple pats of butter and start swirling the liquid around the pan to combine. Add the chops back to the pan with the juices that have run out. Flip the chops and coat the other side.

Tips

  • Cheap pork is just fine.
  • You can add other things to the water phase. White wine is good if you are trying to impress a chick or feel you deserve a better quality of food. Just add it to the cold water and let it reduce.
  • If you like a spicier chop, add some hot pepper chips to the chops in the rosemary phase. Hot sauce works, too.
  • One cool recipe involves adding anchovies 3 minutes after the pork has started to cook. Spread liberally.
  • Try spreading the pre cooked pork with jelly
  • Some people enjoy the charred taste of an open flame roasted pork chop. If this is true for you, try spreading it with vegetable and canola oil.
  • warnings
  • The USDA recommends cooking pork to at least 150 degrees. Use a meat thermometer for accuracy.
This twist on classic coronation chicken is great for a relaxed summer supper.

Ingredients

For the marinade
For the glaze
For the coleslaw
For the spice mixture

Preparation method

  1. For the marinade, mix the salt, turmeric, white pepper, sugar and ketjap manis together in a bowl. Add the chicken pieces, stir until they are well coated in the marinade, cover and chill in the fridge overnight.
  2. Preheat the oven to 150C/300F/Gas 2.
  3. Place the chicken pieces onto a large piece of aluminium foil and pour over any remaining marinade. Wrap the chicken tightly in the foil and place into a large roasting tin.
  4. Pour boiling water into the roasting tin until it is half-filled.
  5. Roast the chicken for 45-50 minutes. Remove from the oven and set aside.
  6. Increase the oven to 220C/425F/Gas 7.
  7. Meanwhile, for the glaze, heat the glucose syrup, chicken stock and ketjap manis in a saucepan, stirring regularly, until the mixture is smooth and reduced slightly.
  8. Remove the chicken pieces from the foil and place into a roasting tin. Pour over the glaze and roast in the oven for 6-8 minutes.
  9. For the coleslaw, mix the cabbage, carrots, mayonnaise, garam masala, turmeric, raisins, apple and coconut together in a bowl until well combined.
  10. For the spice mixture, mix all of the ingredients together in a bowl until well combined.
  11. To serve, spoon the coleslaw onto a large serving plate, sprinkle over the flaked almonds, apricot and cress.
  12. Spoon the chicken onto a large serving plate and serve the seasoning alongside.
  13. Alternatively, place the chicken into brown paper bags, spoon in some seasoning and give it a shake!
Paul Hollywood's scones
A simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream.

Ingredients

To serve

Preparation method

  1. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
  2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
  3. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
    Technique: Chaffing scone dough
  8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
  9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
  10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
  11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
    Technique: Glazing with egg wash
  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
  13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.
Basic pancakes with sugar and lemon
Trust Delia Smith to show you exactly how to make classic pancakes - and enjoy Pancake Day without any flops.

Ingredients

For the pancake mixture
To serve

Preparation method

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Shortbread
Try making these easy, buttery biscuits as homemade Christmas presents, with chocolate chips worked into the dough.

Ingredients

Preparation method

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Berry cheesecake in a glass
Hungry but in a hurry? This easy berrylicious cheesecake can be whipped-up in a flash.

Ingredients

Preparation method

  1. Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool.
  2. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
  3. Melt the butter in a small saucepan over a low to medium heat.
  4. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses.
  5. Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar.
Baileys and chocolate cheesecake
The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa.

Ingredients

To garnish

Preparation method

  1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
  2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
  3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
  4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
Make an Herbal Baby Food Mash
You have a baby. You want to make a healthy, easy-to-make baby food. Here's how!

 Ingredients

  • Two large potatoes, washed and pricked
  • Two tablespoons of chopped fresh herbs
  • Knob of butter
  • A sprinkle of olive oil
  • (optional) Rice milk

 Steps

  1. 1
    Set the oven to 425 degrees Fahrenheit
    2
  2. Put potatoes in the oven for 1 and 1/2 hours.
  3. 3
    Once cooked, scoop out the middle of the potato and mash it in a bowl.
  4. 4
    Stir in herbs butter and oil to the mashed potato.
  5. 5
    Add a bit of rice milk if the mix is dry.

 Tips

  • If you would like to make a garlic mash: Take out the herbs and replace with finely softened cloves of garlic.
  • If you would like to make a beet mash: Bake a beet with the potatoes. Skin the beet and mash with the potatoes. Do not add any rice milk.
 Warnings
  • Do not use the oven without parental help if you are younger than 12.
Cooking is an enjoyable hobby for some, and just plain torture for others. This article will show you how to enjoy a basic but very complex art - cooking.
 Steps
  1. 1
    Understand the basic skill's of cooking. If you do not know these you will have a very hard time in the kitchen.
  2. 2
    Read and understand your recipe. If you are a beginner cook, start by baking something simple like cupacakes.
  3. 3
    Take things slowly,, if you rush on a recepie you have never tried before it will become disaster.
  4. 4
    Think of cooking as a fun and creative art, and experiment on different ideas and techniques.
  5. 5
    Decorate. If you make cakes or something you can decorate to your hearts content.

 Tips

  • Cook with a freind or a family member, if you feel comfortable.
  • Try different recepies!

 Warnings

  • Do not become frustrated in the kitchen, you could harm yourself if you accidentally bump into a sharp knife, hot stove, etc.
yield: Makes 8 servings
active time: 20 minutes
total time: 1 hour 10 minutes
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel... more ›

Ingredients

  • 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
  • 1 cup whole milk
  • 1/4 cup heavy whipping cream
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon finely grated lemon zest
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • Powdered sugar

  • Special Equipment:10" springform cake pan or eight 2/3 or 3/4-cup ramekins or custard cups

Preparation

Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

yield: Makes 2 servings
This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

Ingredients

  • 1 1/4 teaspoons olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 2 tablespoons chopped fresh cilantro, divided
  • 2 1/2 teaspoons chopped garlic
  • 1/2 pound lean, boneless pork loin, diced
  • 1/2 cup drained hominy (or drained canned corn)
  • 1/2 cup diced green poblano pepper
  • 3 ounces canned tomatillos, diced
  • 2 teaspoons cumin seeds
  • 2 teaspoons dark chili powder
  • 2 3/4 cups chicken stock
  • 1 teaspoon ground coriander (optional)
  • Salt and freshly ground black pepper

Preparation

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.



yield: Makes 6 servings
Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Ingredients

  • 1 1/4 cups whole milk
  • 1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
  • 1/3 cup sugar
  • 1/4 cup almond paste (not marzipan; about 2 1/2 ounces)
  • 1 teaspoon almond extract

Preparation

Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.


yield: Makes 4 servings
Impress dinner guests with this chic dish featuring top round, which has less than 1 gram of fat per ounce.

 

Ingredients

  • Vegetable oil cooking spray
  • 1/4 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)
  • 8 scallions, cut into 3-inch-long pieces
  • 1 1/2 cups shredded carrots
  • 1 cup instant brown rice
  • 1 pound Broccolini
  • Salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth

Preparation

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.


Cook Lasagne
This is a traditional family recipe passed down to the next generation. Now it is here for everyone to enjoy.

Ingredients

  • 1 pound(0.45 Kilograms) sweet Italian sausage (without casing), cooked and crumbled
  • 1 pound(0.45 Kilograms) ricotta or cottage cheese
  • 1 pound(0.45 Kilograms)shredded Mozarella cheese
  • 1 large can sliced mushrooms
  • Lasagna noodles
  • Pam or other non-stick cooking spray
  • 2 small or 1 large jar spaghetti sauce ( Ragu's Super Mushroom is great, but use whatever is your favorite)
  • Parmesan or Romano cheese

Steps

  1. 1
    Boil enough noodles to make 4 layers in a 9x12 pan (I usually cook up about 2 boxes of 16.
  2. 2
    Separate and set aside your noodles.
  3. 3
    Mix together: sausage, ricotta (or cottage) cheese, Mozarella cheese and the mushrooms in a large bowl.
  4. 4
    Divide this mixture into three parts.
  5. 5
    Spray your pan with Pam or other nonstick cooking spray.
  6. 6
    Layer your lasagne in this order:

     
    1. 1/3 of the sauce on the bottom
    2. Enough noodles to cover the bottom of the pan on top of that
    3. 1/3 of the sausage and cheese mixture
    4. Repeat layers 1-3 two more times (you should be out of the sausage and cheese mixture)
    5. Another 1/3 jar of sauce
    6. Yet another layer of noodles
    7. The last of the sauce
    8. Sprinkle the top with Parmesan cheese
  7. 7
    Cover with foil.
  8. 8
    Cook for 40 min in a 350 degree oven.
  9. 9
    Uncover and cook until the Parmesan just starts to brown, about another 5 minutes or so depending on your oven.
  10. 10
    Let sit for 10 minutes before serving.

Tips

  • Noodle cooking tips:

    • Adding about a tablespoon or so of olive oil to the water while cooking will prevent the noodles from sticking.
    • Cooking until the noodles are "al dente" will ensure a better lasagne
    • After the noodles are done cooking, pour them in a strainer and quickly run cold (not hot!) water over them. This will prevent the noodles from cooking any further.
    • Separate the noodles carefully as soon as possible and place them on a serving tray or large plate with paper towels this will prevent them from sticking.
  • Since this is such a basic lasagne, you may wish to add a few more ingredients. 2 small cans of sliced olives are good, as are sliced fresh tomatoes (add these after you have removed the foil otherwise you'll end up with a soggy lasagne).
  • If you can get it, ricotta cheese is so much better for this than the cottage cheese.
  • Alternatively, you may wish to use Romano or a Parmesan/Romano blend instead of the Parmesan. Shredded versions work just as well as the grated.
  • Even though Mozzarella cheese comes pre-shredded, shredding your own will better insure the quality.

Warnings

  • Do not include too many additions or you will mess up the cooking times.
  • Be sure to cook the sausage thoroughly before adding it to the lasagne.
  • Keep small children away from the stove!

Things You'll Need

  • Large bowl
  • Aluminum foil
  • 9x12 pan

Make Fudge Hearts


Heart shaped fudge makes a special treat for a loved one. Make these for Valentine's or another romantic occasion.

Ingredients

  • 2 cups of granulated sugar
  • 1/3 a cup of condensed milk
  • 1/3 a cup of water
  • ¼ a cup of butter
  • 1 ½ squares of quality chocolate
  • 1 teaspoonful of vanilla extract

Steps

  1. 1
    Boil the sugar, milk and water to 236° F, or to the "soft ball" degree.
  2. 2
    Stir gently every few minutes.
  3. 3
    Add the butter and let boil up vigorously.
  4. 4
    Remove from the fire and add the chocolate.
  5. 5
    Let stand undisturbed until cool. Then add the vanilla and beat the candy until it thickens and begins to sugar.
  6. 6
    Pour into a pan lined with paper to stand until cooled somewhat.
  7. 7
    Turn from the mold.
  8. 8
    Use a cookie cutter to form heart shapes. Alternately, use a knife if you are steady and certain.

Tips

  • You can also make other shapes this way; for example, round shapes using a sharp-edged tube or other shapes in your cookie cutter range.

Things You'll Need

  • Saucepan
  • Candy thermometer (optional)
  • Mixing implements
  • Pan
  • Wax or baking paper
  • Heart shaped cookie cutter or sharp knife and good cutting skills

Make Cream Cookie Sandwich Hearts


Perfect for Valentine's Day, these cookies are delightful. They require a little extra effort, but the end result is definitely worth it.

Makes 36 cookie sandwiches

Ingredients

  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/3 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/4 cups pink sanding sugar, for rolling
  • 3/4 cup red-currant jelly

Steps

  1. 1
    Mix the flour, butter, cream, vanilla, and salt in an electric mixer bowl. Mix until smooth.
  2. 2
    Roll out the dough and flatten into two discs. Wrap in food plastic and place in the refrigerator to chill for 2 - 3 hours.
  3. 3
    Preheat the oven to 325ºF. Place a rack in the middle of the oven. Line the baking sheets with parchment paper.
  4. 4
    Roll out each dough on a sugared surface. Roll to 1/8" thickness. Add more sugar as you roll.
  5. 5
    Cut heart shapes. Cut 72 shapes and put 24 cookies on each sheet. Put the sheets back in the refrigerator to firm (about 10 minutes)
  6. 6
    Bake the cookies one sheet at a time. Bake for about 15 minutes, or until the light golden brown.
  7. 7
    Remove from the heat. Transfer to a cooling rack.
  8. 8
    Make the filling. Stir the jelly in a bowl until it becomes smooth. Put the jelly into a pastry piping bag and pipe about 1/2 teaspoon per cookie on half the cookies. Add the remaining cookies on top to form sandwiches.

Things You'll Need

  • Electric mixer (with paddle attachment)
  • 3 baking sheets
  • Rolling pin
  • Sugared surface
  • Heart shaped cookie cutter, 2" width
  • Wire cooling rack
  • Pastry piping bag fitted with a No. 11 plain round tip

Teach Kids About Cooking

You might be considering teaching your kids how to cook. However, you want to make sure your kids are safe and responsible in the kitchen. Kids cooking can be very simple if you have all the right tools and you know what you're doing. This article provides tips on how to teach your kids about cooking.

Steps

  1. 1
    Know your child and their personality. Is the child interested in cooking? If not, why not wait until they're a little older before teaching them to cook. Will the child get bored while you teach them to cook? Is the child going to get over-excited and be unsafe? Knowing what you're dealing with reduces risk of hazards and allows you to plan out fun cooking sessions with your kids that you'll both love.
  2. 2
    Start off by buying a simple kids' cook book. Maybe you want the child to be there with you to help you choose an appropriate book. You could even get one out of the library.
  3. 3
    Go to a kitchen utensil store and buy your child personal utensils. It is definitely more fun for the child if they feel important and have their own set of tools to use.
  4. 4
    Plan a cooking session as a big chunk of time, maybe a Saturday or Sunday afternoon. Even if the recipe says preparation time is 30 minutes, give yourself two hours, because cooking with kids always takes longer. Make sure you have all the ingredients you need on hand, so you don't interrupt the session. Choose a recipe you know your child loves, so the results will be much more rewarding.
  5. 5
    Sit down before the session, but before you get out all the ingredients and utensils. Seeing all the cooking supplies could cause your child to get distracted. Teach your child the basic safety tips of the kitchen. Cook with short sleeves, stay away from ovens, don't use sharp knives, etc.
  6. 6
    Start cooking! Maybe place a stool in front of the counter for the child to stand on. Give the child every second job to do. Don't be afraid of mess. Mess will happen in the kitchen, especially when cooking with children. Make sure your child doesn't end up doing things like cutting or things involving the stove/oven.
  7. 7
    Clean up. It's important for your child to know that clean-up is an important part of the cooking process. Clean up while the food is cooking/baking or cooling.
  8. 8
    Once you're done cleaning up, enjoy the food! The food will feel like a reward for all that hard cooking and clean up. Make sure your child knows you'll have another cooking session. Let your child choose the recipe this time, maybe at the end of the first session.

Tips

  • Have fun!
  • Don't spend too much money on utensils and cookbooks. You don't know if your child will like cooking yet!
  • Make sure your child is having fun. Don't choose a super-hard recipe with hardly any jobs your kid can do.
  • Keep the atmosphere light. Remember, you want your child to know that cooking is a fun and positive experience. The child won't know this if you yell and get frustrated all the time.

Warnings

  • Don't make a big fuss every time something goes wrong. The child needs to know that accidents happen and cooking is never 100 percent accurate
  • Don't get angry when the child does something wrong
  • Keep kids away from sharp blades, hot surfaces, and other sources of potential danger.
Begin Cooking in the Kitchen (for Kids)


If you're keen to show mom and dad you can cook, there are a few simple steps to follow to make sure things go smoothly.

 Steps

  1. 1
    Ask permission. It is always important to ask for permission first before you start using the kitchen for cooking. You never know what plans the adults might have, or if mom thinks you're not yet old enough to be cooking without her supervision!
  2. 2
    Read your recipe. This means reading it all the way through and possibly more than once. Make sure that you understand it. If there is anything in the recipe that doesn't make sense, ask an older person for help.
  3. 3
    Keep it clean. Wash your hands before you begin, as you are cooking and handling food, and at the end. It is also important to wash your hands every time you touch the garbage bin, compost container or when you pick up anything off the floor.
  4. 4
    Be organized before you start cooking. It is important to have all of your ingredients and equipment assembled before you start cooking. Get all the things like baking trays, flour sifter, double boiler etc. out and all of the food ingredients. This will help you follow the recipe more easily and prevent any messing around looking for ingredients and equipment that you didn't realize you needed—or maybe don't even have!
  5. 5
    Stick to the recipe. When you are a beginner cook, you should follow the recipe exactly. As you cook more, you will become more at ease with making changes to a recipe and still create successful dishes.
  6. 6
    Be careful with heat. Always be aware of hot surfaces. Keep saucepan handles turned inwards so that you don't accidentally knock them. Use oven mitts or pot holders to remove things from the oven after cooking. And turn off the stovetop plates when not in use. Warn others in the kitchen that there are hot areas cooling down. Also be careful of steam - it can also burn, so do not put your hand or any other part of your body over steam as the food or water is cooking.
  7. 7
    Clean up. It is easier if you can clean as you go but don't worry if this doesn't come naturally at first. After a while, you'll work out that this is easier than cooking in a mess! Just make sure that you clean up after yourself when you have finished cooking, and don't forget any spills on the floor or cupboard doors.
  8. 8
    Enjoy your experience. Cooking is fun and a creative activity. When you feel a little more confident, start experimenting with different ingredients and come up with your own creations.

Tips

  • Always ask for help if you are in doubt or if you are scared to do something. Make sure an older, responsible person can be reached easily if needed.