Flavor Bases Around the Globe

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It can be hard to get kids to try new flavors; Travis might enjoy eating his vegan chick’n nuggets, for example, but he doesn’t want them spiced in a new way! So I appreciated this unit on flavor bases from around the world, part of a lesson to go with the Raddish Kids‘ recipe Travis prepared for chickpea soup, one that used a French mirepoix as the base.

I kept the lesson very light for a kindergartner. We watched a quick video on how to chop a mirepoix (carrots, onion, celery), and then discussed how an aromatic base might differ in other countries, whether with a different fat (coconut oil in parts of Asia) or different aromatics (ginger, garlic).  Older kids can delve into math ratios for the best flavor here!

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The true challenge was to cook one protein in three different flavor bases. I knew Travis would never have the patience to prepare three recipes, but instead presented him with three sauces to spice his chick’n at lunch. We checked them out on a world map next to their countries, first!

He loved dipping into each. “Not the favorite,” he declared after one bite of Chinese hoisin sauce. Indian masala got a maybe, but Mexican taco sauce was the clear winner. He kept asking for more!

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Have fun flipping through food magazines or cookbooks as a finale to the lesson. Travis pointed out recipes that interested him, and I helped read the ingredients that went into the flavor base. This is a great way to get your little chef thinking even deeper about food and culture.

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