How Food Is Made: Food Preparation

How Food Is Made: Food Preparation

Title:	Breaking Down a Whole Chicken
Run Time:	106 seconds
Transcript:	Cutting up a chicken to separate the breast, wings, thighs, and drumsticks takes just a few easy steps. Here\'s how to do it. Set the bird on the cutting board with its breast side up. Pull on the wings and see where it attaches to the body. Using a boning knife, cut through the shoulder joint to separate the wing from the body. Do the same on the other side. Next, the legs. Pull the bird\'s legs away from the body and cut down through the skin that attaches it. As you bend the leg back, keep cutting through the flesh. You should be able to see where the thigh bone attaches. Keep bending the leg until you pop the bone out of the socket. Now cut evenly down through the joint space and pull the leg until it detaches. Repeat the step on the other side. Keep the legs turned over, skin side down. Look for a line of fatty tissue marking the joint between the drum and thigh. Cut directly on this line on each leg to separate the drumstick from the thigh. Now take the body of the chicken with one hand and your poultry shears in the other. Starting from the top of the body, cut down through the rib cage on each side of the backbone. Cut all the way down, separating the back of the bird from the front. You can save the backbone for making a chicken stock. To remove the breasts, use your knife to cut on either side of the breastbone, slicing the breasts off.

Title:	Chop Fresh Cilantro
Run Time:	36 seconds
Transcript:	While dry herbs have more longevity and cost-efficiency, fresh herbs naturally hold a stronger flavor. Here’s how you chop fresh cilantro. With one hand on the stalk, use your knife to shave the leaves from the stems. It’s OK for some of the stems to remain since fresh cilantro stems still carry a lot of flavor. Roll the cilantro leaves into a bundle and give it a rough chop. Then rock your knife back and forth to chop the cilantro to your desired consistency.

Title:	Chop Fresh Parsley
Run Time:	40 seconds
Transcript:	While dry herbs have more longevity and cost efficiency, fresh herbs naturally hold a stronger flavor. Here’s how to chop fresh parsley. With one hand on the stalk, use the knife to shave the leaves from the stems. If desired, reserve the stems for later use in making a stock or broth. Bunch the leaves together on a cutting board, and with your free hand hovering just over the parsley, curl your knuckles and use them to guide your knife as you chop to your desired consistency.

Title:	Clarifying Butter
Run Time:	58 seconds
Transcript:	Clarified butter is butter with the water and milk solids removed. Removing the milk solids gives the butter a longer shelf life and allows it to be cooked at higher temperatures without burning. Begin by chopping the butter into small pieces. Then melt the butter in a large saucepan over very low heat. When the butter starts to froth, use a spoon or small strainer to skim off the foam. Then pour the clear yellow liquid through a strainer or cheesecloth into a sealable container. Discard the cheesecloth containing any remaining milk solids and refrigerate or freeze the clarified butter. A pound of butter makes about 1½ cups of clarified butter. You can store it in the refrigerator for about three months or freeze it for about six.

Title:	Cleaning Mushrooms
Run Time:	44 seconds
Transcript:	There’s a common misconception that washing fresh mushrooms will allow them to absorb water and bloat. In truth, mushrooms are already about 90 percent water, so washing won’t harm them. Here’s how to clean mushrooms. Add fresh mushrooms to a large bowl filled with water. Circulate the mushrooms in the water with your hands and loosen the dirt. The dirt will sink to the bottom of the bowl. Remove the mushrooms from the bowl using your hands or a strainer. Place them on a paper towel and lightly pat dry with another towel. This technique works with most any kind of mushroom: baby bella, shiitake, oyster, wood ear, cremini, and more.

Title:	Cleaning, Peeling, and Butterflying Shrimp
Run Time:	86 seconds
Transcript:	Shrimp are a healthful protein source that can add a delicious coastal flavor to a wide variety of cuisines. Shrimp must be peeled and cleaned before cooking, and often are further prepared by a technique called butterflying. This technique allows for even cooking and makes for a nice presentation. Here\'s how to clean, peel, and butterfly shrimp. Begin by rinsing and thoroughly patting shrimp dry with paper towels. If using shrimp with the head on, pull the heads off before removing the shells. Slip your fingers between the shell and flesh, and then remove the shell by carefully peeling it away from the flesh, along with any legs, if attached. If desired, keep the tails on at this point, or remove them by gently squeezing and pulling the tail away from the body. Next, lay the shrimp on a cutting board and hold it in place with your hand. Using a sharp paring knife, gently slice down the length of the shrimp from head to tail. Remove the vein by pulling lightly with your fingers or lifting it out with the tip of the paring knife. Wipe the vein off of your fingers or knife. To butterfly the peeled and cleaned shrimp, use the paring knife to deepen the existing cut. Be careful not to slice too deeply. The two halves of the shrimp should stay connected in one piece. Rinse the shrimp again; then place aside until ready to cook. Then cook the butterflied shrimp according to your favorite method.

Title:	Cutting an Apple
Run Time:	40 seconds
Transcript:	Cutting an apple into even slices greatly depends on the sharpness of your blade and the technique you use to cut. Here’s how to slice an apple. Turn the apple on its side, and using a freshly sharpened chef’s knife, slice off the bottom. Set the apple down with the flat bottom against the cutting board. Holding the apple with one hand, make four long cuts at 90 degree angles around the core. Throw away the apple core. Cut the remaining pieces into smaller slices if you wish.

Title:	Deseeding Chile Peppers
Run Time:	63 seconds
Transcript:	The seeds and membrane inside a chile pepper are the hottest parts. If you want all the flavor of a chile pepper but less of the heat, it’s best to remove these parts before cooking. To deseed a larger chile pepper such as a jalapeño, use a paring knife to cut off the stem and top part of the pepper. Next, use a small spoon to dig down inside the pepper. Gently twist and turn the spoon to scrape out and dislodge the seeds and white membrane. The chile pepper can now be sliced or diced to your liking. With a smaller chile pepper, such as a serrano pepper, cut off the stem and top part of the pepper. Cut the pepper in half lengthwise. Use your spoon to scrape out the seeds and membrane. Capsaicin, the compound that gives chiles their heat, can linger on your skin, so make sure to wash your hands after working with chile peppers.

Title:	Dice an Onion
Run Time:	39 seconds
Transcript:	Dicing food in to small uniform pieces is a common technique used to ensure even cooking. Here’s how to dice an onion. Cut the onion in half across the root and remove the skin from the surface. Cut off the very tip of the stem end, but leave the root on to prevent the juices from bleeding. With the root-end facing away from you, cut lateral strips as close to the root as you can without slicing all the way through. Cut from one end to the other. Then turn the onion sideways. Grip the onion like a tennis ball and use the weight of the knife to dice into even pieces. Keep dicing until you get all the way down to the root to minimize waste.

Title:	Julienne a Carrot
Run Time:	53 seconds
Transcript:	Julienning is an efficient technique used to cut food into thin, uniform strips. Here’s how to julienne a carrot. Peel the outer skin from the carrot and cut off the root and tip. With one piece at a time, carefully slice the outer sides of the carrot to form flat rectangles on all four sides. If desired, reserve the scraps for later use in making stock or broth. With your knuckles curled to guide your knife, slice the carrot into thin planks. Then, with two or three planks at a time, stack them and slice to your desired thickness.

Title:	Julienne a Pepper
Run Time:	40 seconds
Transcript:	Julienning is an effective technique used to cut food into thin, uniform strips. Here’s how to julienne a pepper. Cut the stem from the top of the pepper, then turn the pepper upside-down. From the top, turn and slice off each side of the pepper, cutting around the seeds. Once removed, discard the seeds. Flatten each side of the pepper like a book with the skin-side down, and with a rocking motion, slice the pepper into thin strips.

Title:	Making Croutons
Run Time:	50 seconds
Transcript:	Instead of throwing away bread that’s gone stale, you can use it to make croutons. Here’s how to do it. Use a bread knife to slice the bread into half-inch cubes. Place them in a bowl and lightly coat them with olive oil or melted butter. Sprinkle them with Italian seasoning, garlic powder, salt and pepper, or whatever you prefer. Toss the bread cubes to coat them evenly in the oil and seasoning. Then transfer them onto a baking sheet. Bake the bread cubes at 350 degrees Fahrenheit for 15 minutes or until the croutons are a light brown. Remove from the oven and let cool. Store in a sealed container.

Title:	Making Croutons
Run Time:	50 seconds
Transcript:	Instead of throwing away bread that’s gone stale, you can use it to make croutons. Here’s how to do it. Use a bread knife to slice the bread into half-inch cubes. Place them in a bowl and lightly coat them with olive oil or melted butter. Sprinkle them with Italian seasoning, garlic powder, salt and pepper, or whatever you prefer. Toss the bread cubes to coat them evenly in the soil and seasoning. Then transfer them onto a baking sheet. Bake the bread cubes at 350 degrees Fahrenheit for 15 minutes or until the croutons are a light brown. Remove from the oven and let cool. Store in a sealed container.\r\n \r\n

Title:	Making French Toast
Run Time:	91 seconds
Transcript:	French toast is an easy and satisfying breakfast dish with a long history in America that traces to the first English settlers. In France, the dish is called pain perdu, which means “lost bread” and refers to the tendency to use stale bread. French toast can be served in many ways, from dusted with powdered sugar to topped with jam, nuts, whipped cream, or fresh fruit. Here’s how to make French toast. Begin by assembling the following ingredients: 1 teaspoon of ground cinnamon; ¼ teaspoon of ground nutmeg; 2 tablespoons of sugar; 4 tablespoons of butter; 4 eggs; ¼ cup of milk; \r\n½ teaspoon of vanilla extract; and 8 slices of white bread, brioche, or challah. Topping ingredients can include maple syrup, powdered sugar, whipped cream, or berries. Combine the cinnamon, nutmeg, and sugar in a small bowl. Set aside. Melt butter in a large skillet over medium heat. While the butter is melting, whisk together eggs, milk, and vanilla in a medium bowl. Then whisk in the cinnamon mixture. Pour the liquid mixture into a shallow dish, like a pie plate. Dip slices of bread into the egg mixture. Thoroughly coat each side. Place slices of the egg-dipped bread into the skillet and fry until golden brown, about 2–3 minutes per side. Serve the French toast with maple syrup or a topping of your choosing.

Title:	Making Pancakes
Run Time:	114 seconds
Transcript:	Pancakes are a breakfast staple. They are easy to make, use ingredients most home cooks always have on hand, and can be dressed up to suit individual tastes. Here’s how to make pancakes. Begin by assembling the following ingredients: 2 cups of all-purpose flour; ¼ cup of white sugar; 4 teaspoons of baking powder; ¼ teaspoon of baking soda; ½ teaspoon of salt; 1½ cups of milk, plus extra if needed; ¼ cup butter, melted; 2 teaspoons of vanilla extract; and 1 egg. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Allow the butter to cool slightly after melting. Next, make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract, and egg. Lightly whisk the wet ingredients together, and then slowly combine with the dry ingredients. Mix until the batter is smooth, adding milk if needed to achieve a pourable consistency. Now lightly butter a medium nonstick skillet and heat over medium-low heat. When the skillet is hot, pour in ¼ cup of batter. Use your ladle to spread out the batter into a rounded shape. Allow the pancake to cook until bubbles begin to form on the surface of the batter, about 2-3 minutes. Use a spatula to flip the pancake and cook the other side. When both sides are golden, your pancake is ready. Slip it out of the pan and start again with new batter. Pancakes taste great with a pat of butter, a drizzle of maple syrup, a sprinkle of confectioner’s sugar, or a smattering of berries.\r\n

Title:	Making Whipped Cream
Run Time:	53 seconds
Transcript:	Homemade whipped cream is easy to make, and you can customize the flavor and sweetness to better suit your taste. Here’s how to make whipped cream. Begin by chilling a large bowl and your mixer’s whisk attachments in the freezer for about 10 minutes. Add cold heavy whipping cream to the chilled bowl along with two tablespoons of white granulated sugar and half a teaspoon of vanilla extract. Feel free to experiment. With your ingredients in the chilled bowl, whisk on medium-high with chilled mixer attachments. Whisk until the cream holds its shape in stiff peaks that remain when you pull away the beaters. This usually takes three to four minutes. Your whipped cream is ready to use. Use it immediately, or store it up to 24 hours in the refrigerator.

Title:	Marinating Chicken
Run Time:	76 seconds
Transcript:	Using marinade can contribute flavor and dimension to help meat stand out as the centerpiece of a dish. Here’s how to marinate chicken. Start by mixing together the components of your marinade in a large bowl. You can use a prepared marinade or make one yourself. For this example, we’ll use olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Add the marinade ingredients to a large bowl and mix to combine. Marinades are roughly based on a ratio of three parts oil to one part acid. You can mix and match your oils and acids, as well as your additional seasonings, to customize your marinade to better suit your meal. Once the marinade is ready, place the chicken into a sealable bag and then pour in the marinade. Release as much air from the bag as you can to seal it. Use your hands to massage the marinade into the chicken. Allow the chicken to sit refrigerated for one to two hours. Prior to cooking, remove the chicken from the bag and allow it to sit at room temperature for 20 minutes. This will relax the fibers of the meat in order to retain its juices and ensure more even cooking.

Title:	Marinating Tofu
Run Time:	68 seconds
Transcript:	A marinade can contribute flavor and dimension to help bland protein such as tofu stand out as the centerpiece of a dish. To prepare the tofu, cut a large block into even, rectangular pieces. Turn and then cut cross-sectionally to create smaller blocks. Pat the tofu down with paper towel to help reduce moisture. Next, add the components of your marinade to a large bowl. For this example, we’ll use soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil, and cornstarch. Marinades are roughly based on a ratio of three parts oil to one part acid. You can mix and match your oils and acids, as well as your additional seasonings, to customize your marinade to better suit your meal. Mix your marinade ingredients together, and then add the blocks of tofu. Mix the tofu around in the bowl to coat evenly, and allow it to sit for at least 30 minutes but no more than 24 hours. Then cook as desired.

Title:	Massaging Kale
Run Time:	49 seconds
Transcript:	When using uncooked kale in a salad, massage the kale leaves first to break down the kale’s cellular structure. This gives the kale a softer texture and takes some of the edge off the earthy flavor. Here’s how to massage kale. Grip the stems of the kale leaves and rip the leafy parts from the stems. Place the leaves in a bowl and discard the stems. Tear the leaves into bite-sized bits. Season with salt, pepper, and olive oil. If you like, add a little lemon juice to give the mixture some acidity. Use your fingers to gently knead and squeeze the leaves for about 2 to 3 minutes.

Title:	Mince Garlic
Run Time:	41 seconds
Transcript:	Garlic is a very potent ingredient and is commonly minced to allow for even distribution. Here’s how to mince garlic. Turn a whole head of garlic upside-down and use your palms to press down and loosen the cloves. Cut off the root end of the clove then use the heel of a chef’s knife to lightly crush the clove, loosening the skin. After removing the skin, carefully slice the garlic into lateral strips. Then use a rocking motion with your knife to mince the garlic to your desired consistency.

Title:	Opening a Pomegranate
Run Time:	62 seconds
Transcript:	The pomegranate is an unusual fruit. It’s not the fleshy membrane of the fruit that’s edible, but rather the clusters of seeds that are packed inside. Here’s one way to open a pomegranate. Hold the pomegranate with its stem side facing up. Then use a paring knife to make shallow cuts about 1 centimeter deep in a hexagon shape around the stem, as you would if you were cutting the top off a jack o’ lantern. Lift on the stem to remove the top like a lid. Look inside the fruit and find the white pith walls. Score the pomegranate through these walls, starting at the center of the fruit and running along the outside all the way to the bottom. You will make 6 cuts. Don’t dig the knife in too deeply or you will slice through the seeds. As with the top, a depth of about 1 centimeter is just enough. Now hold the pomegranate in both hands and pull it apart into 6 wedges. Use your fingers to dig around in each wedge to remove the seeds, or just take a bite and use your teeth to strip the seeds.\r\n

Title:	Pressing Tofu
Run Time:	44 seconds
Transcript:	Tofu keeps its shape best when most of its moisture is removed. Pressing tofu removes excess moisture and improves its texture. Here’s how to press tofu. Begin with a block of firm or extra-firm tofu. Place tofu on a flat surface atop several layers of folded paper towels. These will absorb the tofu’s moisture, so don’t skimp on this step. Fold another paper towel and place it on top of the block of tofu. Set a small cutting board or other firm, flat surface on top of the paper towel. This will distribute weight evenly across the block. Now choose a weight to press the tofu. A cast iron frying pan, a large can of food, or a heavy book should create enough pressure without causing the block to crumble. For this example, we’ll use a mortar. Let the tofu sit under the weight for about 30 minutes. Then replace the paper towels with fresh ones and continue to press the tofu until the towels stop absorbing moisture. When the tofu has released all of its moisture, it is ready to use. Cut it into planks, blocks, or strips—whatever your recipe requires.\r\n

Title:	Processing Acorn Squash
Run Time:	54 seconds
Transcript:	Squash are somewhat large and very dense, but they can be cut and de-seeded in just a few easy steps. Lay the squash on its side with the stem end toward your knife hand. Use a chef’s knife, making a slice downward to remove the stem. Spin the squash so the blossom end is now to the knife-hand side. Make another slice similar to the first to remove the end. Now stand the squash on one of the flat sides and cut through the middle of the squash. Place one of the halves cut side up on the cutting board. Use a tablespoon to scoop the seeds out. Once all the seeds are removed, scrape the cavity with the spoon to remove any loose, shaggy bits. The squash is now ready for roasting.

Title:	Processing Honeydew Melon
Run Time:	64 seconds
Transcript:	With a few easy steps, honeydew melons can be prepared for eating out of hand or as part of a fruit salad. Stand the melon on the flatter of its two ends. Using a large, sharp knife, cut down through the center of the fruit. Place one of the halves cut side up on the cutting board. With a tablespoon, scoop out the seeds. Then use the edge of the spoon to scrape away any remaining stringy material. Now place the melon cut side down on the board and make complete cuts from the outside edge towards the center in desired widths. To cube the melon for fruit salad, lay the wedges skin side down on the cutting board. With a paring knife, cut down to but not through the skin to make cubes. Now use the knife to slide along the skin and release the cubes.

Title:	Processing Lemons
Run Time:	107 seconds
Transcript:	Lemons can be processed to add bright flavor and eye-catching appeal with a few basic techniques. To cut a lemon for a beverage wedge, lay the fruit on its side. Cut the lemon in half from end to end with a sharp knife. Place one piece face down on the cutting board. Cut the piece in half lengthwise and cut each of those pieces in half again. Cut the flesh of the fruit crosswise to allow it to sit over the edge of a glass. To cut a lemon into slices, hold the lemon firmly with one hand and use a sharp knife to slice the lemon to your desired thickness. Slices can be used to flavor and garnish a beverage. To make wedge cuts, place a halved lemon face-down on the cutting board and cut the lemon radially into quarters. With each quarter, use your knife to carve a gap between the flesh and the rind. Cut it about halfway to allow it to sit over the edge of a glass. You can use a microplane to make a very fine zest. Draw the fruit along the tool from handle to tip. Repeat down the sides of the lemon and then in rows around it to maximize yield. You can make spiral garnishes from lemon zest using a channel zester. Starting at the top of the fruit, pull the tool along in a spiral fashion along the sides. Leave about ¼ inch between the zest channels. Once you’ve removed your desired length of zest, you can twist or shape them to create a garnish.

Title:	Processing Limes
Run Time:	90 seconds
Transcript:	Limes add zip and eye appeal to both food and beverages in just a few simple steps. To cut a lime for a beverage wedge, lay the fruit on its side. Cut the lime in half from end to end with a sharp knife. Place one piece face down on a cutting board. Cut the piece in half lengthwise. Then cut each of those pieces in half again. Cut the flesh of the fruit crosswise to allow it to sit over the edge of a glass. To cut a lime for juicing with minimal juice on the hands, start by rolling the lime under the pressure of your palm to loosen its juices. Cut the lime in half from end to end with a sharp knife. The halves can be juiced for beverages or sauces. To cut a lime into slices, hold the lime firmly with one hand and use a sharp knife to slice the lime to your desired thickness. You can use a microplane to make very fine zest. Draw the tool along the fruit from handle to tip. Repeat down the sides of the lime and then in rows around it to maximize yield.

Title:	Processing Mangoes
Run Time:	55 seconds
Transcript:	Mangoes are almost as well-known for their large pit as they are for their musky tropical sweetness. To process a mango, start by using a vegetable peeler to peel away the skin as well as the tips from either end. While tightly holding the mango in place, angle a chef’s knife just off-center and very carefully slice lengthwise around the pit to remove the side of the mango. You can either slice the mango halves laterally into thin wedges, or you can slice them thickly and cross-sectionally to dice the mango into cubes. With the center cut of the mango, you can use a paring knife to carve the flesh from the pit. Once removed, you can dice the flesh into rough chunks.

Title:	Processing Oranges
Run Time:	95 seconds
Transcript:	With minor preparation, oranges can make a quick snack, add bright flavor, and create visual appeal. To segment an orange, start by pressing your thumb under the skin near the stem. Work your thumb under the skin and along the sides to remove the skin. Pick off the white pith if desired, and then pull the orange into segments. To make skin-on wedges into a garnish for beverages, lay the orange on its side. Use a sharp knife to cut the orange in half along its axis. Place one of the halves cut side down and make repeated cuts along the axis to get wedges of your desired width. Make a small slit in the flesh to hook the fruit over the side of a glass. You can make orange wheels for spa water by laying the orange on its side. Then, with a sharp knife, make cross sectional slices along the fruit in quarter-inch increments. You can make zest strips to garnish beverages with a citrus zesting tool. Make long pulls down the side of the fruit. Then turn the fruit slightly and repeat the motion. If you prefer minced zest, simply chop the strips lightly with a sharp knife.

Title:	Processing Pineapple
Run Time:	108 seconds
Transcript:	Soaking and cooking dried beans at home allows you to buy in bulk as well as avoid the added sodium you find in canned beans. Here’s how to soak and cook dried beans. Start by placing the beans in a large bowl of water and soak them for at least 4 to 6 hours, or ideally overnight. Once soaked, place the beans in a large saucepan and cover with water so that the beans are covered by 2 to 3 inches. If desired, add a dried bay leaf to enhance flavor and a small piece of kombu seaweed to improve digestibility. Boil the beans and water for 45 minutes to 1 hour. If the water evaporates too much, add more as needed. Wait until the beans have finished cooking to season.

Title:	Processing Potatoes
Run Time:	107 seconds
Transcript:	Wedges for baking, strips for frying, and cubing to boil and mash all from one vegetable in a few easy steps. Scrub the potato first with your hands to remove any dirt that may remain on the skin. If you wish to peel the potato first, use a vegetable peeler. Starting at one end, cut strips along the length until all the peel is removed. If you’re using several potatoes, place them in a bowl of water after peeling to keep them from browning. Remove the potato from the water and dry with a clean kitchen towel. Place the potato on a cutting board and slice in half lengthwise. Place the half cut-side down on the cutting board and cut strips of desired width radially. Place the wedges back into water until ready to use so they do not brown. When cutting strips first create a flat side on the potato. Lay a dried potato on the cutting board and remove a ¼-inch slab off the side. Now lay the potato on this flat side and continue to work. Cut slabs lengthwise on the potato in desired width. Once all the slabs are cut, lay them flat two at a time and cut strips the same width as the thickness of the slabs. Remember to put the cut pieces into water so they will not brown. To cube a potato for boiling, start by laying a scrubbed, peeled, and dried potato on the cutting board. Cut in half lengthwise. Lay the halves cut side down on the board and cut them in half lengthwise one more time. Now cut cross sectionally four or five times, placing the potato in water to avoid browning.

Title:	Processing Tofu
Run Time:	44 seconds
Transcript:	Tofu keeps its shape best when most of the moisture is removed. Pressing tofu removes excess moisture and improves its texture. Begin with a block of firm or extra-firm tofu. Place tofu on a flat surface between several layers of folded paper towels. Set a small cutting board on top of the paper towel and a flat, weighted object on top of the cutting board. For this example, we’ll use a mortar. Let the tofu sit under the weight for about 30 minutes. When the tofu has released all of its moisture, it is ready to use. Cut it into planks, blocks, or strips—whatever your recipe requires.

Title:	Processing Tomatoes
Run Time:	130 seconds
Transcript:	Tomatoes are an extremely versatile ingredient, as at home in a simple salad as they are in spicy chilis and curries. Many recipes require removing the tomato’s skin and seeds prior to use. Here’s how to prepare tomatoes for cooking by coring, peeling, deseeding, and dicing. To begin, place a medium pot of water on the stove over high heat and bring to a boil. Fill a large bowl with cold water and set aside. While the pot of water heats, thoroughly wash tomatoes and pat dry. To core a tomato, locate the stem end. With a sharp paring knife, slice into the tomato about a half-inch deep, and carefully cut a circle around the core. Use the knife tip to remove the core and discard. Now turn the tomato over and use the paring knife to gently cut a small X into the skin at the bottom. Once the water is boiling, gently drop the tomatoes into the pot. Allow to boil for about 30 seconds to one minute, or until skin starts to pull away. Remove the tomatoes with a slotted spoon and place them into the bowl of cold water. This method—called blanching—stops the cooking process. Let tomatoes cool in the cold water for about 2 to 5 minutes before handling. Remove tomatoes from the cold water and, starting from where the X was made, peel away the loosened skin. It should peel away easily. Use a knife to gently remove any remaining skin. To deseed a tomato, cut it in half crosswise and gently squeezing each half over a sieve placed into an empty bowl. If preferred, use a spoon to scrape out the seeds. Next, chop the tomatoes by placing the cleaned tomato halves, cut side down, on a cutting board and slicing them lengthwise into strips. Finally, turn the strips 90 degrees and cut across the strips to create diced tomatoes. The cored, peeled, deseeded, and diced tomatoes are now ready for use in your favorite recipe.\r\n

Title:	Reconstituting Dried Mushrooms
Run Time:	39 seconds
Transcript:	A bag of dehydrated mushrooms is a staple of any well-stocked pantry. Bringing the dried mushrooms back to life is as simple as can be. Here’s how. Simply submerge the dried mushrooms in a large bowl of water. Time will do the rest. Wait 15 to 20 minutes. The mushrooms will plump up as they absorb the water. Drain the mushrooms by scooping them from the bowl with a spider strainer. These mushrooms are now ready to cook. Save the leftover water that has drained off. It can be used as a vegetable stock.

Title:	Slice a Carrot
Run Time:	39 seconds
Transcript:	Cutting even slices depends greatly on the sharpness of your blade and the technique you use to cut. Here is how to slice a carrot. Peel the outer skin from the carrot and cut off the root and the tip. With a long, freshly sharpened knife positioned on a slight, almost parallel angle, place your curled knuckles on top of the carrot and use them to guide your knife as you carefully slice from one end of the carrot to the other.

Title:	Slice a Tomato
Run Time:	37 seconds
Transcript:	Cutting even slices depends greatly on the sharpness of your blade and the technique you use to cut. Here is how you slice a tomato. With your thumb positioned on the flat side of a paring knife, use the tip to cut the stem and core from the top and bottom of the tomato. Place the tomato upside down. Then, with a freshly sharpened chef’s knife, use long strokes to cut lateral slices to your desired thickness.

Title:	Slice an Avocado
Run Time:	36 seconds
Transcript:	Avocado-related injuries are among the most common accidents one can have in the kitchen. Here’s how to safely slice an avocado. Gently use your knife to make a lengthwise cut around the pit. Separate the two halves. Very carefully, use your knife to tap the pit. Then twist to remove. Use a spoon to scoop out the flesh. Then use your knife to slice into lateral pieces.

Title:	Slice Cabbage
Run Time:	40 seconds
Transcript:	When preparing dishes such as coleslaw, slicing your ingredients by hand allows you to choose how thick or thin you want your cuts to be. Here is how you slice cabbage. Peel and remove the dark outer layers from the head of cabbage. Cut the head in half along the heart and cut each of the halves into quarters. With each quarter of the cabbage, slice off the remainder of the heart. Turn the cabbage flat side down and slice it laterally to your desired thickness.

Title:	Smoothies
Run Time:	115 seconds
Transcript:	Smoothies are a delicious and convenient way to add more fruits and vegetables to your diet. They can be enjoyed on the go, and the sweetness of the fruit dominates, so they’re perfect for people who have a hard time eating their vegetables. Smoothies can be made by blending up any combination of fruits and vegetables, but it’s best to follow a few guidelines for best results. Here’s how to make a smoothie. Begin with a liquid base. You’ll need liquid to get the solids to blend. Try fresh fruit juices, yogurt or kefir, unsweetened coconut water, or a nut milk. Or just use ice for a thicker smoothie with a lighter flavor. Add your liquid ingredients to the blender first.\r\nThen choose some fruits. Mix and match to create your desired flavor profile. Chop up your fruits so that they blend well, and add just a little bit at a time. Try frozen fruit for a thicker consistency or to enjoy fruits that are not in season. Next, add greens. Dark leafy greens such as spinach and kale are good choices, as their flavors mix well with fruit. Add about a third as much vegetable as fruit, chopped or ripped into smallish pieces, and blend. To make your smoothie more filling, add some protein in the form of Greek yogurt, silken tofu, low-fat cottage cheese, or even nut butter. Chop up an avocado for some added creaminess. Blend in some ginger for its characteristic bite. Add more liquid as needed to make your smoothie reach your desired consistency. Then pour it into a glass and enjoy! It’s that simple. Here are some flavor combinations to get you started.\r\n

Title:	Soaking and Cooking Dried Beans
Run Time:	50 seconds
Transcript:	Soaking and cooking dried beans at home allows you to buy in bulk as well as avoid the added sodium you find in canned beans. Here’s how to soak and cook dried beans. Start by placing the beans in a large bowl of water and soak them for at least 4 to 6 hours, or ideally overnight. Once soaked, place the beans in a large saucepan and cover with water so that the beans are covered by 2 to 3 inches. If desired, add a dried bay leaf to enhance flavor and a small piece of kombu seaweed to improve digestibility. Boil the beans and water for 45 minutes to 1 hour. If the water evaporates too much, add more as needed. Wait until the beans have finished cooking to season.