Chef Desseray: Hi! Welcome to Cooking for Kids, I am Chef Desseray. Today we have Robby as my helper, Jessica and Celeste. We are going to be making breakfast today, aren't we? What are we going to start off with you think?
Children: Waffles.
Chef Desseray: Of course, well since I have you here we have a recipe and again we are bakings. We want to make sure that our selection of items that we make sure we measure them, alright. So I will let you know what you need to put into your bowls, right here. Robby you are going to work on my liquid and then we will have Celeste work on the Salads. So, first Celeste, you have your measuring cups beside you. I need 21/2 cups of flour right there and Robby, I am going to have you separate those eggs for me, put the whites in this one and the yolks in this one. Can you reach and the garbage is right below you and you can help as well with the dry goods until we have sausage.
So, here are your measuring spoons. With those, we need one tea spoon of salt. You are going to take this one tea spoon and put it in there and then back to you Celeste, let's go for baking powder. I just need one tea spoon. Oh, good job. You are working on it? Okay. So when you are separating eggs, the big thing to make sure is that you don't mix the egg and the yolks together. So if I can help you a little bit here. See that crack, you are just going to get you thumb in there a little bit to open it up, see that and since that this part--, let go, let go, there you go. Since this part is bigger, I am going leave the yolk right on the bottom. See how that white just falls right out, Blup, Blup.
So, I am going to put the yolk right over there. Can you do the next one? Yeah, alright, I am going to wash my hands because that sticky stuff is bacteria. Okay, so now you have the baking powder ready? Did you put it in already? How much did you put in?
Jessica: 20 Spoons.
Chef Desseray: Good job, now I need I ounce of sugar, so I am just going to have you put about two table spoons of sugar in there. Good job, it's okay. You can go nice and slow, you still want to break the yolk. Once you think that you have all the white got it there, you can bust them in. Okay, so now bust them open. Those are hard eggs, aren't they? Oh nice, good for you. It's good to get messy once in a while. That cleans up, so you want to wash your hands. Alright, so now we have the sugar correct. We are done with the sugar and here is a towel for your hands. Once you have that done, I want you to mix them together a little bit. Oh, thank you. Take this, oh good job for washing your hands. And I also have this down here, you see what this is and you probably can't see it from up there, but what we have down here is a sanitation bucket. It's very important, especially when you are working with items that may contain bacteria such as the sausage that we will be making later or raw eggs, that you have a bucket with just a little bit of bleach, right. Why do we use bleach? You don't have to raise your hands with me.
Celeste: Because it cleans the bacteria and it's like a sanitizer like so.
Chef Desseray: Yes, alright. So we have our dry goods, I just need you to stir that up a little bit. Here is a spoon for you. Just make sure that all mix together and for you, let's see, I need you have, have you whisked something before?
Robby: No, not that.
Chef Desseray: Okay, I am going to have you tip up the bowl like this and then you are just going to make it all spin around, you see this? See how I am holding it to-, just tip it to the side and spin it around as much as you can, hold the bowl, tip it up, there you go. See if you can thin that up, is that all mixed.
Celeste: Yeah, we accidentally got stuff on these.
Chef Desseray: Oh! Well that's okay. That washes up, right? Okay so, now put the rest of the liquid ingredients, I will have you choose since this flour mixture is already done. We have the egg yolks, you keep whisking, what I want to see from that is big frothy, frothy, frothy. With the liquids, we have, this milk right here warmed up, so I am going to put this in here, this is hot. So I am going to say, Behind, Hot, Behind, and I am going to, slowly, I will take another whisk here. I need somebody to whisk that, can you do this for me? Well both, you will have plenty of chance. And this is just warm, what did you--?
Jessica: Why don't you take the film off the top?
Chef Desseray: The film, the skin, that's just from the fat from the milk. If you see that, that's just skin from extra fat and I am sure I am going to let that calm down.
Celeste: From the cow?
Chef Desseray: From the cow, that is cow milk. So we have this butter, just whisk that up a little bit. I am going to melt this while you guys are whisking that and this is our butter and we just need to make sure that it is melted before our waffles and we have a waffle iron down by Celeste, heating, so it will be all ready by the time we are going to be eating and using it. See that, good. Whisked that milk and then I just need a little tea spoon of vanilla in here. Would you like to do that? My home made vanilla, you can just take this and put a tea spoon in there and then we are going to whisk, we are going to whisk. Keep whisking buddy. I will have to take it over. I want white frothy, frothy, frothy. As soon as get--.
Robby: What does frothy mean?
Chef Desseray: Lots and lots of bubbles. See those little tiny white bubbles in there. Here, if I hold first let me mix it up really fast and I want to show you what is first thing is like. See all those bubbles? That's what I want. As many of those you can get and you see how hard I am doing that? I am not just stirring, I am whisking. There you go, tea spoon in there, good job, sanitizing. My butter is almost melted, okay, so now for soy, I need you to whisk this, move it around a little bit. Too small for you, do as best as you can, it's okay. This is warm milk so keep stirring, keep stirring, are you left handed? Okay. I am going to drizzle this in slowly and you just keep mixing, you don't pay attention to me at all, promise it won't touch you. Keep whisking, good job, you too. Oh look at all that froth you got going there. Why do you think I am making you do that?
Robby: So, so, so, I don't know.
Jessica: So the waffles are all light and frothy?
Chef Desseray: Could that be it? Yes, that is it. The egg whites, instead of just adding may be the whole eggs directly to the recipe, I just take a little extra time and separate my eggs out and make these white all frothy with them to soft. It's okay. Yes, I will let you quit. Anyway, to have the milk added in here and then we use the egg whites hot to add in there. Yeah, go ahead and mix that up and then the egg whites actually produce little air bubbles so it does help it rise a little bit so gives just a little bit more lift. Okay, I am going to come around mix my butter and I am going to say "Hot, Hot, Hot, Hot", can you come over here Hot, okay come on in.
Now, I am going to drizzle this in and I want you to keep whisking. It's your turn, Celeste. There you go, look at all that --.
Robby: Is this supposed to go in that flour?
Chef Desseray: Yeah, after we are going to do mixing. It does, it's all, it's fat. There can't be any thing better then that. So, we have our flour in here and our salt, our baking powder and our sugar, correct? Okay, so now what we are going to do is I want you to add the, we will do the dry. Can you whisk this? No, actually let's add the liquid to the dry since it's a little bit bigger bowl and then we will have you Jessica, stir, as she is adding it in, just a little bit at a time and keep it stirring. Jessica, let's whisk this just a little bit more, just make sure it's nice and frothy and then I will let you add again and we are going to, have you ever heard of the term Fold? To fold something into?
Robby: No.
Chef Desseray: Okay, what that means that I am going to get this all frothy and then we are going to add it to the batter but we are going to stir it really, really carefully. So that it doesn't burst all the bubbles that we just spent so long whisking. Your hands are
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