I think it is important for aspiring young Jr chefs to have equipment of their own for several reasons.  First, it reinforces their 'ownership' of the dishes they create.  Second, you can get equipment that fits their hands better.  Have you over used equipment that was too big or undersized for your hands?  Third, it teaches them responsiblity for maintaining kitchen equipment that many adults never learned. 

 

The best benefit is that it inspires them to WANT to cook.  Near dinner time, he was chomping at the bit to cook dinner for his 19 y/o brother!  So this is the simple dish he made for him (with very close oversight by me).  See next post.

 

 

Trevor's Prime Rib Teriyaki

1 slice left over prime rib

1 tablespoon teriyaki sauce

1/2 teaspoon sesame seeds

1/4 cup beef broth

 

Take the slice of meat and trim off the "white" (fatty pieces).  Cut rest into "finger size" strips.  Turn 3 of the strips at a time and cut them "finger size" again (ending up in about 3/4" cubes).  [Use this opportunity to teach knife skills and safety].  Wash hands.

 

Turn the burner on medium heat and put the fatty trim pieces into the saute pan until the pan becomes "wet" [Explain how the fat is rendering to make oil].  Remove pieces and add the cubes of meat.  Let it sit, count to 15 and then stir.  Do it again.  Now stir and look for any pink sides....turn that side down.  Stir again, look for pink, turn it down (this part is like a game...the 'browning' game). 

 

Add teriyaki sauce, sesame seeds and stir around for about 15 more seconds.  Have a plate next to the stove (organization).  Pick up the pan, tilt it towards the plate and spoon the meat onto the plate. 

 

Put the pan back on the burner. Staying back away from the pan, stir the wooden spoon in the pan, scraping as an adult pours the broth in.  [Here I told him that the brown sticky stuff is called 'faun' and that making this sauce was called deglazing.]  When most of the stuff is scraped off and the juice is bubbling, pour it over the plate.

Our 3 1/2-year-old Granddaughter informed me that the measuring cups with puppies on the handle were "her's" when we were making pancakes during our Christmas visit.

 

She measures and stirs pretty well but doesn't read well enough to pick ingredients just yet. But she looks forward to baking with Grandma and cooking with Grandpa when we come to visit.

I agree that they need to take responsibility for taking good care of the equipment and cleaning it up after they use it.  They hate that, but they do it because "we are a family and families work together as a team."

 

But, other than stepstools, aprons, and flour scoops in their sizes, I haven't gotten any special equipment for them.  What special equipment do you have for your kids?

 

Getting them cooking gets them enjoying the food more.  And they are almost to the point where it is less work to have them make muffins, carrots, or a salad than it is to do it myself.  I'm looking forward to it!

I'd like to know what supplies you were able to get for young children also.

I had seen an advertisement for a Furii Knife that came with a little glove that the knife would cut through for the other hand.  It was through Rachael Rays yum-o org.....but they are now discountinued.  I really wanted two of those!

For very young folks, a plastic "Lettuce" knife works fairly well. It's larger and has a serrated blade. Not so good for meats and hard vegetables but does a great job on most vegetables and breads. I found one in the household goods section of the grocery store for about $2.

 

A stop at our local restaurant supply store found a large collection of small melamine bowls and plates intended for serving sauces or small side dishes. A butter warmer had a metal pan about 3 1/2 inches across that works well for a small saucepan. It holds about 1/2 cup. The stand from the warmer holds a tea candle that yields a small amount of heat to keep something warm and isn't too hazardous. A metal table creamer is great for helping them pour small amounts of liquid in a controlled manner and is small enough that little hands can handle it easily. Same idea with plastic cups with perforated lids. Big chefs use them for dredging things with flour etc. Small chefs can use them to put things in controlled amounts into dishes.

 

Next time I'm up there (about 2 weeks) I'll do some pictures and post there as part of a "recipe" for a Kid's Kitchen.