Minor Measurement Mix-Up

Last week was the first ever Cooking Camp experience for 19 third-fifth grade students. Ginny and Andrea led the “Chefs” in designing aprons, games, cooking, measuring, kitchen safety, menu planning and a host of other culinary skills. Our young “chefs” quickly learned that a key to any recipe success is to read.

Our breakfast themed day involved work with eggs. Cracking eggs and separating eggs were listed as favorite activities by many of the young cooks. After practice with eggs, it was time to get down to business of completing the recipe for a creation. The recipe of “Sunrise Sandwiches” took on a little hint of night because of a measurement mistake.

The chef team quickly grabbed ingredients and added a ¼ cup of pepper and a ¼ cup of salt to their recipe of 6 eggs. Shredded cheddar cheese was thrown in to complete the mix. After a quick look in the bowl, the adults discovered that the recipe did not quite look right.

After a chat with the team, and a review of the recipe, it was discovered that the recipe actually required a ¼ teaspoon of both salt and pepper. Without enough eggs to remedy the large quantity of salt, we scrapped that batch and began again.

The second recipe was truly sunny – bright yellow and orange – and quickly gobbled up by some very hungry cooks!