I need help cooking healthy meals for kids
OH, Cooking FOR kids, I thought you meant using children in the ingredients list…..I have PLENTY of those <joking>
The Food Network.com has some great kid friendly recipes…..and tips to get the kids accustomed to the kitchen, I’ve found them very helpful……Enjoy, and I hope you have a great time cooking with the kids…..That’s how I got my start….
Christopher
I need this recipe for summer school.
It must be :
->with short time for cookinh
->healthy
->fun for the kids to do
->normal found at home ingredients.. i mean not complicated and expensive ones
Thx 
Here some tips and some recipes.
Cooking with Kids – Children’s Recipes
Children of all ages and gender, benefit from spending time in the kitchen. With the easy to follow children’s recipes listed below, kids are introduced to basic math skills, reading and comprehension. Using a recipe will also develop their ability to follow directions, one of the most important skills
a child needs for a successful school experience.
The Basic tools for the "Rookie" Cook
These basic kitchen items will help your child to begin their cooking adventure: wooden spoons, plastic or metal mixing bowls, wire whisk,
hot pads, plastic nesting measuring cups, and a child sized apron.
Ingredients to keep on hand:
peanut butter, yogurt, nonfat dry milk, honey, shredded coconut,
frozen juices, frozen fruit, cream cheese, raisins
Tips for Cooking with Kids -Cooking with kids can be
a joy-for them and for you. These tips will help you get started.
Read More >>
Two kids’ recipes from my childhood…
"Krazy Kake"
2 tsp. baking soda
1 tsp. salt
2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp. vinegar
1 tsp. vanilla
3/4 cup oil
2 cups water
Preheat oven to 350. Mix DRY ingredients together
in 8×8 baking pan. Smooth out the dry ingredients.
Using a spoon or cup bottom make three large
holes in dry mix. In 1 hole pour vanilla, next vinegar,
then oil and last pour water over entire mix.
Stir with a fork until thoroughly mixed.
Bake at 350 for 35-40 mins.
Cool and top with powdered sugar or frosting.
No Bake Peanut Butter Balls
1/2 cup peanut butter
1/2 cup honey
1 cup crushed corn flakes cereal
2 tablespoons powdered milk
Set corn flakes aside.
Mix all other ingredients well.
Roll into balls.
Then roll again in Cornflakes until covered.
Refrigerate leftovers.
This is a yummy snack that’s great with milk !
More Recipes kids love to eat and cook:
Mouse Cupcakes Peanut Butter Nuts & Bolts
Strawberry Ice Honey Buns
Easy Breakfast Bars Frozen Bananas
No-Bake Yogurt Pie Waffle Sandwich
Creamy Popsicles Strawberry Cheesecake Snacks
Baked Cheese Bites Fruit and Vegetable Dips
Mini-Pizzas
okay, first off, my mom is an actual MOM and has parented me well and raised me to be an excellent artist, cook, musician, guitarist, independent, and get great grades/have lots of friends/knowledge etc…on the other hand,
probably 80% of my school is spoiled brats who:
can’t cook
can’t clean
do poorly in school
ungrateful
have no manners, etc.
I see little 7 year olds on their cellphones going, "MOMMY, take me to Hollister today! OH! and i need a new cellphone… my cellphone is sortta broken" and they’re wearing 50 dollar shirts and sweat pants that say "hottie" and shit on their asses!
and kids INTENTIONALLY BREAK THEIR CELLPHONES SO THEIR PARENTS WILL BY THEM NEW ONES!!!
a lot of them are embarresed if their parents don’t pick them up in the "best" car!
it’s so disgusting…
and the parents just smile and go "yes dear," "okay honey"!!!
WHAT IS WRONG WITH THEM!?!?!?
GROW UP ALREADY!!!
Marlene, you’re sound like a spoiled brat as well, and of course this doesn’t upset you because you are the type of person i’m talking about.xD
again marlene, thanks for fixing that. now i actually agree with u.
fuckk, what does it really matter anymore? the real world will hit them…Hard, and then maybe they’ll figure it all out, that or end up livin at home for the rest of their lives. my mom doesn’t give a shitt what i do and i’m very independent cause of that. she hasn’t taught me anything other than that i refuse to end up anything like her. i get dencent grades and amd in honors classes and read ahead of my level(wayy ahead, college level since middle school when they tested us on it). i’m quiet though, and have a problem with talking in front of other ppl or being loud cause i get yelled at by my family a lot. i paid for all my own stuff and work harder than she ever has. Parents like the ones you described ruin their children, or more so i should say, have the potential to, as did mine, and the kids that grow up like that will never make it in the real world where they are required to do everything on their own and learn to value their things. i feel sorry for them in a way, but not really. i’ve gotten some old random stuff from em and went and sold it. lol. it’s kids like that that are the same ppl who if they do manage one way or another to get anywhere that will maybe do a somewhat better job as a paernt if they are smart, but most ain’t, so they just pop out more brats like them and the cyle continues on and all. just ignore them and know that you were raised right. i’m in a poor area that’s ridden with crime and stuff. at least kids who are spoiled don’t tend too much to steal cause they can just have their mommys and daddy buy it for them. dads espeically are pretty bad. i would love to have one at all, maybe more so to spoil me a bit. human selfeshness i’ll admit is rather appealing sometimes and i can’t help but dream of ritches, but i think tht once u have the they usually currupt you into being osmething no one loves but everyone likes, only for what you have, not who you are no longer…. they’re fun to mess with though, like the really dumb ones. lol. ^_^ i’ll shut up now cause i can’t get the rest of my thoughts on this into actuall words.. lol
I am 36 and live by myself and I usually don’t go to much trouble when preparing meals.
I also don’t have very advanced cooking skills, and I am always taken aback when I see recipes that need 10 ingredients, etc, and an hour to cook them.
Would you have any simple recipes that you enjoy, which involve only a small number of ingredients?
For example, is there anything that you taught your children to cook, before they left home?
All the best and thanks very much for your help!!
PS I need to eat more vegetables!
This is not a joke but maybe you should go to the bookstore or library & buy the book
"A Man, A Can, & a Plan"
try sloppy joes- 1lb ground meat browned add a can of sloppy joe mix heat thoroughly slop on a roll or bun
Hot dogs – boiled tastes best
chicken cutlets slapped on the good old George Foreman Grill.
I am teaching my boys how to cook for themselves. They make a wicked Pancake breakfast. & they know how to use the oven (Brownies) & Toaster oven (great for small meals -1 person)
good luck I like your honesty
This question was experience motivated folks. I don’t have enough hair on my head to tell you how many time’s I’ve seen this senario in liberal housholds.
I’ve even witnessed several of these senarios where the wife start cheating on the husband who was doing all this for her, or leave him all together.
You’re kind of crossing some conservative female eyes with your questions, in case you are unaware or care (Rush wannabe).
I can tell you that my parents have been married for 48 years. Dad is retired, mom still works as a nurse and dad does everything around the house as well as manages some business interests. My dad did a great deal of the cooking and baking even when I was a kid.
Don’t think you speak for everyone. And don’t think you’re just pissing off libs.
I’ve been looking on amazon.com for some vegan/vegetarian cookbooks that don’t require a whole lot of expensive and obscure ingredients.
I found a few, but I’m kind of weary of buying a cookbook online without getting a peek at the recipes/pictures.
So, my questions is this: what veg cookbook would you recommend to your kid, friend, neighbor, etc. on a college student’s budget?
There are a couple books by Carole Raymond that are targeted toward college students. "Student’s Vegetarian Cookbook" and "Student’s Go Vegan Cookbook."
My husband and my son both think the world is going to come to an end if we don’t have meat daily. I just eliminated poultry out my diet, and I have been pork and red meat free for a few months now. I do plan on eating fish occassionally (I love fish anyway) but certainly not every day. Are there any vegetarian meals you can suggest? Or, does anyone know of a good vegetarian/pescatarian cookbook you can recommend?
make dishes that cater to both… Spaghetti /w meat balls, cook the meat balls seperate and add them to the meat eaters meals but omit them from your own… Chicken primavera again meat cooked seperate and added to theirs.. things like that… If you try to cook two seperate meals it will end up breaking you down…
I am so excited to be going on my first camping trip with my family. I don’t really remember too much about Dutch Ovens from when I was a kid (except safety rules!) So I was hoping for some good tips and recipes. Thank you!
I just got back from teaching 3 solid days of Dutch oven cooking classes and running a cook off in Carson City so its good to be home. heres the section full of tips to get you started from my several cook books i have written. there are also several great recipes for you to try!
Cast Iron Basics
(Some of the most important things you need to know!)
"Cast Iron Covered Wagon Cookin’" by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me, are written here to share with you. However, as you cook more and more with cast iron and camp Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to use a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. First, scrape out all the extra bits of food with a plastic scraper; then spray the vinegar solution into the hot Dutch oven and wipe it out with a couple of paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the cider vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and, sometimes use soap and water myself. Be sure that cast iron is warm to free the food from the pores easily, and rinse the cast iron with hot water, very well, to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron; but, to dry it completely over, or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Rust Removal and Stripping Rancid Seasoning: Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.
There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.
The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12
I am so excited to be going on my first camping trip with my family. I don’t really remember too much about Dutch Ovens from when I was a kid (except safety rules!) So I was hoping for some good tips and recipes. Thank you!
I just got back from teaching 3 solid days of Dutch oven cooking classes and running a cook off in Carson City so its good to be home. heres the section full of tips to get you started from my several cook books i have written. there are also several great recipes for you to try!
Cast Iron Basics
(Some of the most important things you need to know!)
"Cast Iron Covered Wagon Cookin’" by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, it is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
New and recent developments include “pre-seasoned” cast iron. If this is the case for you and your new Dutch oven or cast iron implement then you should still season the implement before you use it to cook and prepare food. Having pre-seasoned cast iron is much easier to prepare for your first initial seasoning in that, all you need to do is remove the cast iron from the box and wash it with very hot soap and water and rinse it well. Then, you can follow the directions below and season your cast iron, then use it to make delicious food for you, your family and friends.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Only apply enough fat to make the iron look wet. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me, are written here to share with you. However, as you cook more and more with cast iron and camp Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to use a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. First, scrape out all the extra bits of food with a plastic scraper; then spray the vinegar solution into the hot Dutch oven and wipe it out with a couple of paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the cider vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and, sometimes use soap and water myself. Be sure that cast iron is warm to free the food from the pores easily, and rinse the cast iron with hot water, very well, to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron; but, to dry it completely over, or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Rust Removal and Stripping Rancid Seasoning: Many people I have met over the many years of teaching camp Dutch oven cooking classes have asked me how to remove seasoning that is rancid or how to remove rust from cast iron. Removing rust can be as simple as using an S.O.S. pad or can get as involved as building an electrolysis tank for heavy rust. I will tell you about two simple methods and for electrolysis information you can search the internet for one of many sites telling you how from A to Z.
There are two main methods I use for rust removal which are both safe and effective. The first is for light rust and is quick and easy, usually taking less than 10 minutes before baking on a new layer of seasoning over the pot or pan. Simply take a S.O.S. pad and scrub the warmed cast iron with the S.O.S. pad and rinse with very hot water. Dry with towels and place the iron back into a 500° to 550° oven and proceed with the seasoning instructions above.
The second is a little slower but does a great job on removing moderate to heavy rust. In a time span of 24 to 48 hours the rust is consumed through a chemical reaction between alfalfa hay and apple cider vinegar. You need a large non metallic tub like a Rubbermaid storage container or plastic barrel, some alfalfa hay or cubes and apple cider vinegar with some boiling water. Place a 1” layer of alfalfa hay or ½” layer of cubes or pellets in the bottom of the tub. Place the rusted iron on top of the bed of alfalfa and bring the layer of alfalfa to 1” over the top of the iron and inside the iron also. Lastly boil enough water to cover the iron 1” over the top of the iron. You want to use a 3:1 ratio of boiling water to apple cider vinegar. Let the iron set in the tub for 24 hours then the next day, take it out of the tub and spray it off with a hose and check it out. Scrub it with an S.O.S. pad and wash with hot soap and water, rinsing well. Toss it in a hot oven and follow seasoning instructions. If you have heavy rust use a steel brush on a drill and brush all the rust off you can then soak in the alfalfa solution. When the iron dries in the oven it is common to see a light orange powdery rust layer, this is normal and in not a reason to panic. Just Season the cast iron and you are ready to cook in your re-conditioned cast iron.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 325o to 350o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12
In all honesty, I could care less what causes volcanoes to erupt. I do not plan on doing anything science (and by that I mean as a
career. I know that things like cooking count as science.) related in my life, so why should I have to learn it? Is it just a waste of money to force kids to learn about things they won’t use in everyday life?
Science class in school helps you to understand how the world around you works. If you didn’t have that basic understanding, you would not be able to be a full functioning member of society.