Food Network Magazine - (05)May 2020

e’ve seen kids do amazing

things on Food Network,

like cook with yuzu juice

and fiddlehead ferns and whip up

flawless French macarons. How do

you become a young whiz in the

kitchen? You start early—with easy

recipes like the ones in our just-

released book, The Big, Fun Kids

Cookbook! It’s filled with dishes that

anyone can make, plus tips and tricks

from the pros. Here are 10 simple

challenges that will get you ready

to be a junior chef.

w

Hand method

Crack an egg into a

bowl. Scoop out the

yolk with your hand,

letting the white drip

between your fingers.

Spoon method

Crack an egg into

a bowl. Scoop out

the yolk with a

spoon, letting the

white drip off.

Shell method

Crack an egg over a bowl

and let the white drip

into the bowl. Tip the yolk

back and forth between

the shell halves until

all the white drips off.

Make whipped cream

Combine 1 cup cold heavy cream in a bowl with

2 tablespoons confectioners’ sugar. Beat with a

mixer on medium speed until you get soft peaks

when you lift up the beaters. Don’t overdo it or your

cream will start turning into butter!

Zest and juice a lemon

To zest

Grate the lemon zest on a fine

grater with small holes. Remove

just the bright yellow peel—not

the bitter white stuff underneath.

To juice

Roll the lemon against the counter

to loosen the juice, then cut it in

half and squeeze the juice into a

bowl. Remove any seeds.

Chop an onion

Peel off the skin, then

place 1 onion half cut-side

down. Make a few parallel

cuts in the onion, stopping

½ inch from the root.

Slice perpendicular to

your first cuts so the

onion pieces fall off.

Using a chef’s knife, trim off

the pointy end of the onion.

Place the onion cut-side down

and slice through the root to

cut the onion in half.

Hey kids, test your chops and see if you’re

already a star in the kitchen!

1 2

3

4 Separate an egg

You’ve

GotSKILLS!

44 FOOD NETWORK MAGAZINE ●MAY 2020

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