Falan Taylor: Hi! I am Falan Taylor and welcome to Housewife Cuisine. You are back to basic cooking techniques that is going to lead you to cook just like you are a professional in no time flat.
First, we are going to do today is cut an apple and I will show you how to pore and peel it. First get an apple pore and now we are going to take apple pore through the middle all the way down to the bottom and turn. So stabilize your apple. If you need, cut the bottom off so that it can be flat. I will do that now. I am going to use a santoku, a Japanese knife. From then cut the bottom so that it's flat and secure.
Next, we are going to use my apple pore. Right from center where the pore is, push all the way down and turn it, to loosen up the skin. It shake them up in once a week. Let's see perfect. Perfect pored apple.
So let's going to have little bit over and get that out of the way. Now, you are going to need a pared knife. This is the good size of pared knife. So peel the apple we are going to cut, keep your fingers away from that sharpness of the knife. By doing that promptly dig it in, but be gentle and don't turn out the knife, turn the apple. So we are going to turn the apple and we are peeling the apple. Look how beautiful it's coming out. Turn the apple. Try not to cut too much of the apple away. Try to get it much off the skin as possible. Use your thumb and began, but do not get your thumb too close to the blade. Accidents happen and it can slip.
Sometimes you need to press to get it going again. So once it is all over and done it comes out in one long string like this. Cut this. Okay, now I am going to slice it in half and cut perfect little wedges. It will be perfect if you small chiller like I have and you don't want them to chill on to peel. Also to keep your apple from browning, you should use lemon juice. So to stop the oxidation and there you have it. Perfectly chopped apple. Perfectly chopped apple.
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