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M**Y
Savory bomb to the senses, but your kids will like making it.
My daughter is going through a phase right now, she wants to be a chef, and she is in third grade. She’s been asking me quite often how difficult would it be to become Gordon Ramsay. To my point, it’d be challenging to be Gordon Ramsay, he’s got his own thing going on, but I digress. The point is, she wants to cook, and we have been watching a lot of cooking shows on YouTube but also reading cookbooks.School started a couple of weeks ago for her, the first thing she got at the library was more cookbooks. So, we are reviewing together one of them.OpinionDid you cook something? Yes.What did you cook? We baked the “Super Savory Herb Pops” on page 14.How easy was it to follow the recipe? It was straightforward to follow, in fact, all I had to do was sit there and give her advice on measurements as well as what to put in when. Now that said, the ingredient list is in a weird font, and a bizarre shade making reading for an adult difficult.Did the kids help? My daughter did all of the mixing herself.How easy was it for the kids to understand the instructions? It’s laid out so beautifully and very easy to understand. She had no problem going from one step to another.How easy was it to find the ingredients on the list? Very easy, and none of the ingredients are unusual to anyone cooking. However, I would like to point out it just says ‘salt,’ and there are a lot of salts floating around lately. I had to tell my daughter they meant normal table salt. With the modern days of “MasterChef Junior” and “Cupcake Wars Junior” etc., she initially was going for Himalayan pink salt that I had purchased for a chicken recipe I made a few weeks ago. So, if you got a kid who is super fancy, tell them it’s meant to be table salt.Did it cook or bake as it was described in the recipe? Yes, baked up fine. There wasn’t a lot of cake stuck to the cupcake wrappers. It had a lovely finish to the cake, and it had a pleasant smell.How did it taste when it came out?Understand, my opinion on this has to do with what I think the muffin is being used with. For example, if one were to pair this up with tomato soup, it’d be sublime. On its own however, as just a muffin, it’s like eating a pocket of herbs in a bread mix. I think honestly it could be improved with some parmesan Reggiano cheese as opposed to cheddar. Parmesan Reggiano has enough aroma to it as it bakes that it could help to reduce some of that bite the herbs give and make it less like an herbal assault to the senses. However, it’s a harder cheese so it might not be right for it compared to the soft cheddar. I may personally do some things to test it. I feel this will be a good muffin for applications like soups, or maybe dried out it could be great as a stuffing for a chicken or turkey.Did the kids like to eat it?No. My four year old ran away, he didn’t like it at all, and with his sensory issues, he is very particular about smells and the way things look before he eats them. My daughter gave it more of a shot than he did. The entire thing tasted ‘weird’ she said, but she couldn’t tell me where it was weird. She said she liked how it was chewy, and it had a nice smell, but the taste bothered her. Now, I’m not sure if what the issue was had to do with aftertaste or not, but in my opinion, please see above.RecommendationsWould you recommend this to another person? Maybe. I’m on the fence, to be honest, I like the layout, but I’m not sure this is going to be the tasty treat the kids think it will become if they put in the effort.What would you give this cookbook for a rating? I’m giving this a 60/100 because I’m not entirely sure that someone actually baked this up and tasted the recipes in here first before putting it in a book. Also that font for the ingredients list, yikes. The parents still have to buy the stuff, so it’d be a good idea to make it parent-friendly to read.
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