When teaching kids to cook, is it better to measure or pour? I’ve always liked teaching kids to cook using measuring cups and spoons. It’s a great way to teach and visualize fractions. It’s an opportunity to point out how things work better if you follow a certain order of operations. Beyond math-related functions, it’s a chance to learn cooking vocabulary and how to read recipes.
But a lot of cooking is smell and feel and knowing what a certain kind of dough should look like. That information can’t be found in a recipe. It has to be experienced. And sometimes the temperature and humidity in your kitchen will mean you need to alter a recipe. It seems equally important to allow kids to learn simple cooking and baking by eyeballing quantities.
Perhaps the best choice is both measuring and pouring. I know it means spending more time in the kitchen in possibly messy circumstances that will require additional cleanup time. On balance, you’ll gain the opportunity for presenting family traditions, math lessons, and English lessons in addition to overt cooking instruction.
In preparation, you’ll need to get comfortable with winging it. If that’s not your thing, try cooking dinner a night or two by using only what you can remember of a recipe. Pay attention to what you forget or tend to use too much of. Nothing about this is critical so don’t be afraid to laugh.
Once you have a bit of confidence, add fresh ingredients and children. Try making the same dish with and without following a recipe. Add unexpected changes that smell like a good combination. Play, play, play.
If we’re truly going to limit processed food, we have to get the kids comfortable in the kitchen. I know some restaurant owners whose mom let them play bake in the kitchen when they were quite young. She says the results weren’t always good, but they were learning and having fun. I’d offer they were gaining comfort and confidence.
When you’re comfortable and confident in an environment, you’re able to focus and learn. It’s the ideal state for absorbing new information.
Now’s the time. Get the kids in the kitchen. Let them measure and pour to their heart’s content. They’ll probably use too much salt, too much sugar, and definitely too much vanilla. It’s hard to judge how fast it will pour when you’re not used to the size and weight of the bottle.
They’ll love using a grater and microplane. Buy a protective glove if you’re worried about them cutting themselves. Show them how to zest citrus and squeeze juice without getting seeds in the food.
Demonstrate peeling garlic and slicing onions. If you’re nervous, buy some kid-safe knives and show them how to keep their fingertips out of the way.
Measure or pour, you’re not just prepping food. You’re prepping your children for being cooks. That’s a huge step along the way to incorporating fresh ingredients into their diet. The benefits are huge!
