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    Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef
    Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef
    Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef
    Ebook182 pages55 minutes

    Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef

    By Tina Nordström

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    About this ebook

    Lobster gratin, pulled pork, Nutella mousse. These dishes may sound complicated to make, but in Tina Nordström’s Recipes for Young Cooks, Tina makes it so easy that even a child can cook like a professional chef. Tina introduces aspiring young cooks to the culinary world by offering delicious, easy-to-follow recipes and cooking guidelines for preparing simple food that tastes great.

    In Tina Nordström's Recipes for Young Cooks, children and their parents will learn how to prepare delicious meals that will astound friends and family with the help of celebrity chef Tina Nordström. Tina's tried-and-true cooking tips and recipe advice will have chef hopefuls chopping onions and mixing dressings as if they’ve never done anything else. Recipes in this valuable guide include:

    Spaghetti with Bolognese sauce
    Stuffed pork tenderloin
    Sausage stroganoff
    Rocky road ice cream cake
    Crème brûlée
    Baked apples with cinnamon sugar filling
    LanguageEnglish
    PublisherSkyhorse
    Release dateMay 2, 2017
    ISBN9781510717114
    Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef

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      Book preview

      Tina Nordström's Recipes for Young Cooks - Tina Nordström

      KITCHEN BASICS 101

      I don’t believe cooking should be serious business. However, there are a few basic tips that can make time spent in the kitchen way more fun, and easier, too. Here I’ve laid out what you need to know before you begin prepping food—what tools you’ll need to have on hand, how to cook pasta, and other important information. It’s not a bad idea at all to go over some Kitchen Basics 101!

      1

      Lesson

      CLEAN AND ORDERLY

      Wash your hands. I recommend that you put on an apron, too.

      Use separate cutting boards for vegetables, meat, chicken, and fish. Or, make sure to wash the cutting board thoroughly if you’re only using one board for the whole recipe.

      Try to wash, dry, and put away the pots and utensils when you’re done with them as you go along so you don’t come face to face with a sink full of dirty dishes when you’re done cooking.

      BEFORE YOU BEGIN

      Carefully read through the entire recipe, and check that you have all the ingredients you need.

      Think through each step so you know what you have to do. Perhaps you need to get something out of the freezer to let it defrost.

      Pull out all the ingredients, and then follow the steps of the recipe from start to finish.

      FRESHLY GROUND PEPPER

      Pepper is always best when it’s freshly ground; it has far more flavor. Always grind whole peppercorns using a pepper mill, instead of using bottled pre-ground pepper. Keep a mill for black pepper, and a separate one for white pepper.

      MEASURING AND WEIGHING

      The ingredients list will tell you how much of each item you will need for a recipe. If you must know how much something weighs, check the packaging, or use a kitchen scale. The wrapper on the butter has equally spaced lines that will guide you in using the correct amount; each line is equal to 1¾ oz (50 g).

      Flour, sugar, milk, and many other ingredients are measured with sets of measuring cups and spoons. Each measuring cup set typically includes 1 cup, ½ cup (1 dl), and ¼ cup (½ dl); spoon sets typically come with 1 tablespoon (1 tbsp) and 1 teaspoon (1 tsp). If a recipe calls for ½ cup (1 dl) of flour, you will scoop some flour using the ½ cup (1 dl), and slide a finger across the top of the cup to remove any excess flour to make exactly ½ cup (1 dl) of flour.

      It’s especially important to pay close attention to the recipe’s amounts when you bake. If the directions say 3 large eggs choose a carton with large eggs. If you use eggs that are too small, the cake might not turn out as intended.

      VOLUME MEASUREMENTS

      4¼ cups (1 = liter)

      ½ cup (1 dl = deciliter)

      Tbsp (msk) = tablespoon

      Tsp (tsk) = teaspoon

      ¹/5 tsp (1 krm)

      4¼ cups (1 liter = 10 dl) 1 tbsp = 3 tsp

      WEIGHT MEASUREMENTS

      2¼ lbs (1 kg)

      0.03 oz (1 g)

      2¼ lbs (1 kg = 1,000 g)

      WHEN COOKING WITH MILK

      If the recipe calls for milk, don’t use fat-free or low-fat milk, but milk with higher fat content, like 2% or whole.

      2

      Lesson

      MUST-HAVE KITCHEN UTENSILS

      ROLLING PIN. An absolute necessity for rolling out bread or pasta dough.

      BOWLS. Needed for when you mix and whip different ingredients together. It’s good to have several bowls in a variety of sizes.

      STRAINER/COLANDER. Used to strain off pasta water and rinse vegetables or lettuce.

      POT HOLDER/OVEN GLOVE. To avoid burning yourself when you remove hot dishes and baking sheets from the oven.

      KITCHEN SCALES. Good to have if you need to weigh ingredients.

      SAUCEPANS. For stovetop cooking. You might need different sizes.

      KNIVES. A serrated bread knife and a few really sharp knives are good to have on hand. Always be extremely careful when handling sharp knives!

      A SET OF PLASTIC MEASURING CUPS AND SPOONS. Often a small set with ½ cup (1 dl), ¼ cup (½ dl), 1 tbsp (1 msk), and 1 tsp (1 tsk).

      POTATO RICER. You might not use it very often, but boiled riced potatoes are so good that you’ll want a ricer!

      POTATO PEELER. For peeling potatoes, of course, but it’s also handy for peeling

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