Female Speaker: So when you guys cut these we are making a stew. You see the meat down there, the cubes? So you need to cut them into pretty small pieces.
Girl: So smaller than that.
Female Speaker: Yes.
Girl: Okay.
Female Speaker: So half the size of these. Cut these in half and you see hers right here. I can help show you how to cut that. Yup, do you know how to cut it, honey?
Boy: Sort of, my mom showed me before.
Female Speaker: Okay, well I am just going to do one side and you can do the other and I will show you the size that I want. Okay, here is the core, you are going to cut down right at the center. Rachel, whenever you get that peeled off, I will show you. We will do a dice.
Boy: I cut it into cubes then.
Female Speaker: Yeah, so we are going to leave the core intact. You are just going to -- 3, 4, 5, you count about 6. Then you are just going to cut once. See, I will keep my fingers flat. Cut it once all the way across but not through the core. Then you can simply do 1, 2, 3 and 4 and then we will save this for stock.
Boy: So this is just the size has to be.
Female Speaker: Yeah, that's about it. Approximately, a large dice. Approximately, that size right there. The reason why these are going to be a little smaller is because the carrots cook slower, because they are hard. These cook really fast. Parsnips and turnips are going to cook at about the same rate as carrots.
Girl: I cut them at same ends, where to do I cut?
Female Speaker: Since it doesn't have really a nice flat end, what I am going to do is this to make it safer. Now it will stand up straight. Then we want them about this size. So I am just going to cut a couple, you see how big those are, a couple of big chunks. Then we want, 1, 2, 3 and you can do 1, 2. Then make sure you don't stack -- like this one is perfect. You can do 1, 2 cuts and then 1, 2, same thing. You can finish that up. Then once he - let me see Mathews. Once you are done with the onion, what you do you want to move on to next? Some potatoes or do you want to do some parsnips?
Girl: Can I do a parsnip?
Female Speaker: Of course. You want to do it?
Girl: Potatoes.
Female Speaker: Potatoes. Well, that works out just perfect as Rachel wants to do that. So I will have you do a potato. You do a couple of potatoes.
Girl: Once again you need them.
Female Speaker: It's your stew, we will put it in there. Just kind of clean them up a little bit and make them look kind of the same and they will be fine. There taste is as good.
Girl: And once again I would need to scrap it.
Female Speaker: No, we are going to leave the skin on because there is a lot of nutrition in the potato peels that we miss, if we scrap that off. So we have washed them, so it is all safe. It is going to be the same kind of principle over here as with any root vegetable. You want to get a flat surface, so it is safe first. Now it is not going to move around. You will do 1, 2. Yes, you probably have to walk away from the onions for a second. Then you see how it slides. I am putting two together but you just want to do one. See, that's about the chuck size you want, perfect. Again, for sautéing or for frying, we need to have an oil that has a high smoke point. So I am choosing the --
Boy: What's a smoke point?
Female Speaker: That is a really great question. That is the point at which the actual oil starts to smoke. It is right before it burns. Okay, you see this? See how hot this is getting. You can see how oily it is or how loose the oil is getting.
Boy: Getting very clear.
Female Speaker: Yes, and that means now that it is spreading out so fast, like water, that it's getting very close to the temperature I need it to be. Here we have some pork that I diced up earlier. This is pork loin, so it is really, really low in fat. It doesn't have a lot of marbling in there. For stews, you can really use meats with a lot of fat, but I choose this because it will cook more quickly. So I have my meat, I am going to add some salt to that and a little bit of pepper. Fresh black pepper, I always like that.
It is really important that as you cook, you start seasoning really early. Right when you start making something, put a little seasoning in it because it taste better, if it sits on it for a while. As you progress, I am going to put this in here. So I am want you to watch out because it might spit a little bit. So I am just going to get the oil spread out. Girls, can you see what I am doing down here? The oil is hot, I am going to put this pork in now. Hear that noise? That tells me that my pan is hot enough. I am just going to let that sit for a while, I am not going to move it until it starts to cook and brown. I want to get some good brown on it.
Girl: How brown it should be?
Female Speaker: Think about what you would like fried chicken to be. It should have a nice brown, just like it's baked. Those are great and we are going to be using beef stock for this. Do you understand when I am talking about stock, what that means?
Boy: No.
Female Speaker: Keep those fingers curled under, I don't want you to get hurt. What we would do for a beef stock? We will take beef bones and put them in water with our what we call it. It's carrots, onions and celeries. Then we will also put some herbs in there for flavoring, like parsley, and pine, and bay leaf, and garlic and let is simmer for about 5 hours.
Girl: It's beef Juice.
Female Speaker: Beef Juice, right. There is this pork juice, you can do a fish stock, shellfish stock, chicken stock, brown chicken stock, white chicken, there is so many varieties. So I chose the brown beer for this, so it gets nice and dark and rich. See how it is starting to get brown. Okay, once this all gets brown, I am going to have you each give me a handful of all your vegetables. I am going to have you two, since he is still working on potatoes. You can leave those of that size now. This is -- smell that.
Girl: Cool.
Female Speaker: We are putting some herbs in here, we have oregano and thyme. Go ahead.
Girl: I have never seen it fresh.
Female Speaker: See to get this off, I simply take that sprig and I just pull in the opposite direction that it's growing. Then you guys can chop it up for me. So I have a little bit of oregano there and then we will use this for the garnish. I need some lemon zest. I am going to show you a different way to do it, instead of using the zest. So if you didn't have one at home.
Boy: What is lemon zest?
Female Speaker: Lemon zest is this dark yellow peel.
Boy: It's the rind.
Female Speaker: Well, the rind also includes the white pits on the inside which is quite bitter. So we are just going to use the outside. So if you watch here, you are going to take your knife and you are just going to use this and just cut off a tiny bit. You see how thin that is?
Boy: Yes.
Female Speaker: That's how thin you should go.
Boy: You keep your knife nice under even.
Female Speaker: Just barely and then do one more piece about that size. Then I need you to do your chop with that until it is nice and small. Thank you. See what I am bringing over here, our huge pot of oil. You get that back on warming up, so that it is ready for our wings and we are ready to do it. It is all about Mise en Place. Do you know what Mise en Place means? Mise en Place is a French term for everything in its place which means that you are organized and you have everything that you need for your recipe before you start cooking. That is why I have my pork stew right here or olive pork stew. We have all of our ingredients ready to go in. This is our Mise en Place, everything in place. Good job, now chop up some of that for me.
Boy: That's all you need?
Female Speaker: Yup and we will just grill it. It is a nice little addition to our stew. Since everything is going to be deep and rich, and add a little lemon zest just to brighten it up a little bit.
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