Transcript

Woman: Dough stuck on your hands?

Man: Quick tips!

Woman: Rub dry cornmeal on them and it’ll come right off. Neat!

Instructions

• Step 1: Pinch the stem Pinch the stem of the fava bean pod and unzip the seam that joins both sections together.
• TIP: Choose pods that are smooth and bright green. Pods that bulge out are probably old and bitter.
• Step 2: Remove beans Slide your finger inside the pod and scoop out the four or five beans and transfer them to a colander. Discard the fibrous, inedible pod shell.
• TIP: Shucking fava beans can be a time-consuming process, so turn this tedious task into a family event.
• Step 3: Wash beans Wash the beans in cold water to remove any dirt or debris that may have contaminated them during the shucking process.
• Step 4: Blanch beans Blanch the fava beans in simmering water in small batches for 30 seconds. Quickly transfer the beans to a bowl of ice water to stop any cooking.
• Step 5: Remove waxy coating Remove the waxy coating by squeezing the bean between your thumb and index finger. Toss this white membrane away with the pod shells.
• TIP: Fava beans may be called broad beans or pigeon beans in different parts of the country.
• Step 6: Prepare according to the recipe Prepare the beans according to any recipe and enjoy the tasty meaty texture of one of the world’s tastiest superfoods — the fava bean.
• FACT: The earliest known version of “Jack and the Beanstalk” can be traced to an early British fairy tale from 1807.

You Will Need

• Patience
• Time

Transcript

Woman: Washing fruits and vegetables?

Man: Quick tips!

Woman: Use a solution of one part vinegar to three parts water to remove bacteria, then rinse. Spiffy!

Instructions

• Step 1: Select and prepare your tomatoes Use only firm tomatoes. Wash them by wetting them with water, gently rubbing them with your hand, and drying them with a paper towel.
• TIP: Don’t wash them in a sink filled with water or with soap, as contaminants can be absorbed through the stem scar.
• Step 2: Cut away the stem scar Cut away the stem scar and the surrounding area and discard it.
• Step 3: Freeze them whole Put whole tomatoes on a baking sheet and freeze them if you want the skin on. Once they’re frozen, you can put them in freezer bags or airtight containers and use them as you need them. To remove the skin, just run warm water over the tomatoes and the skin will slip right off.
• Step 4: Remove the skin Remove the skin before you freeze them by slicing an X in the bottom of each tomato, blanching them by placing in boiling water for a minute, and then submerging them in ice water. You can easily peel the skin away and freeze them on a baking sheet before storing in airtight containers.
• Step 5: Cut them up Chop or slice your tomatoes into 1-inch sections if you don’t want them whole. Then arrange the pieces in a single layer on a baking sheet and freeze for two hours before transferring to airtight containers for storage in the freezer.
• Step 6: Eat them Thaw your frozen tomatoes as you need them. For the freshest taste, eat them in a near-frozen state. Put them on salads for fresh-tasting tomatoes year-round, or thaw them completely for use in your favorite recipes.
• FACT: As of 2010, the United States was second only to China in tomato production.

You Will Need

• Tomatoes
• Paper towels
• Knife
• Food processor
• Baking sheet
• Freezer bags or airtight containers

Instructions

• Step 1: Harvest before the plant flowers Harvest your mint leaves before the plants flower. Mint leaves lose flavor after the plant flowers.
• Step 2: Pick in the morning Pick in the morning hours when the leaves are tender and contain the most oil. Don’t wash the leaves or you risk losing some of the oils, which give the leaves their taste and aroma.
• Step 3: Clip sprigs Brush off any insects and clip sprigs from the plant with a pruner. Then tie bunches of sprigs together with string and hang them upside down in a paper bag in a dry, dark, and warm place. After a few days, crush and store in airtight containers.
• TIP: Mint leaves will mold if they are dried too slowly.
• Step 4: Dry leaves on a screen Build a wooden frame and stretch window screen over the frame. Pick only mature fresh leaves and spread them evenly over the screen so they don’t overlap. Set the screen in the sun and allow the mint to dry. Then, crumble the leaves and store them in airtight containers.
• Step 5: Freeze in a pan Pick mint leaves and spread them in a single layer in a pan. Put the pan in the freezer and, after they’re frozen, store them in freezer containers.
• Step 6: Freeze in an ice cube tray Put your mint leaves in an ice cube tray with a little water. Remove the cubes from the tray as you need them and run them under cold water to expose the mint. The leaves will be wilted, but can still be used to make tea or to add flavor to your favorite dishes.
• FACT: Approximately 45 percent of American mint production is used for chewing gum flavoring.

You Will Need

• Pruner
• String
• Paper bag
• Airtight containers
• Wooden frame
• Screen
• Pan
• Freezer containers
• Ice cube tray

Transcript

Woman: Fishy odor?

Man: Quick tips!

Woman: Put a tablespoon of peanut butter in the pan as your fry the fish, it will absorb the stink. Sweet smell of success!

Transcript

Man: Is grease the word on your stove?

Woman: Quick Tips!

Man: Next time you fry meat, sprinkle the pan with salt before you start. It will keep fat in its place. Neat!

Instructions

• Step 1: Cut the bottom Place the watermelon on a towel to catch the juice. Cut off a small amount of the bottom of the watermelon to make a flat surface for it to stand up tall.
• TIP: Place the watermelon on a turntable for easy maneuvering.
• Step 2: Carve the skin Carve off the rind in large pieces and smooth the sides of the watermelon. Set the rind aside.
• TIP: Use a vegetable peeler to smooth the sides.
• Step 3: Cut a circle on top Cut a circle with a 2-inch diameter in the top of the melon. This circle will form the inside petals of your rose. Cut around the circumference of the circle so that the circle stands out from the rest of the watermelon.
• Step 4: Carve pedals Carve half-circles in the outer edge of the 2-inch circle all the way around to form an entire circle of petals. Cut 2 more circles of petals to form the inside of the rose.
• Step 5: Cut the outer pedals Cut the outer petals at a 45-degree angle. Start from the outer edge of your original 2-inch circle and work around to form an outer ring of petals. Continue cutting 2 or 3 more layers to finish the first flower.
• Step 6: Form the leaves Cut the rind into leaf shapes. Form a circle of leaves on a plate and proudly display your work of art in the middle of the leaves.
• FACT: The San people, who have lived in the Kalahari desert in southern Africa for over 20,000 years, stay hydrated from moisture they find in melon and plant roots when they can’t find water.

You Will Need

• Watermelon
• Towel
• Knife
• Turntable (optional)
• Vegetable peeler (optional)

Instructions

• Step 1: Cut in half Cut the washed watermelon in half lengthwise.
• Step 2: Make lengthwise cuts Take one half with rind side down, and make straight slices one inch apart through the length of the watermelon flesh, without cutting through the rind. Hold the knife at a 45-degree angle to the surface when making the cuts.
• Step 3: Turn and repeat Turn the watermelon 180 degrees and run your knife through the same lengthwise cuts again, angling your knife at 45 degrees to the surface. Cutting along the same lines twice in opposite directions ensures that the watermelon is cubed into smaller pieces.
• Step 4: Slice into squares Rotate the melon 90 degrees and make evenly spaced slices through it width-wise, cutting all the way to the rind. This should create small cubes of watermelon within the rind.
• Step 5: Carve around the rind Run the knife along the inside of the rind to separate the flesh all the way around.
• TIP: Avoid cutting into the white pith of the fruit, which is hard and flavorless.
• Step 6: Transfer to bowl Scoop the watermelon pieces out and into a bowl and dispose of the remaining liquid and rind. No muss, no fuss.
• FACT: Knox City is the official Seedless Watermelon Capital of Texas.

You Will Need

• Watermelon
• Knife
• Bowl

Transcript

Man: What to share a banana with two buds?

Woman: Quick tips!

Man: Peel the fruit. Slide your thumb lengthwise down the center, and pull the remaining piece apart at the seam. Yum!

Instructions

• Step 1: Dig them up Dig up herbs before the first frost and plant them in fresh soil, allowing for a couple of inches around the root ball.
• TIP: Check for insects which, if present, can be eradicated with a soap spray.
• Step 2: Choose hardy plants Choose hardy plants to bring inside. Transplant them to containers that are deep enough for roots and that have drainage holes.
• Step 3: Keep them outside Keep the potted herbs outdoors — but out of direct sunlight — for a week. This will condition them for less sunlight and acclimate them to the containers.
• Step 4: Maintain light Maintain five hours of direct sunlight daily to keep the herbs fresh. Turn them on a windowsill for even light, or expose them to fluorescent lights hung six inches above the herbs for 14 hours per day.
• TIP: Don’t let the leaves touch the cold window glass during winter, which could inhibit survival.
• Step 5: Group herbs Group your herbs closely to create humidity. Set your pots on a layer of gravel to ensure cool moisture without waterlogging the plants. Use liquid plant food at half strength to boost their health.
• TIP: Winter-kept herbs only need to be watered once or twice a week, usually in the morning. Don’t let the soil dry completely.
• Step 6: Harvest a little each time Harvest your herbs in small quantities, leaving at least two growth points for new shoots to encourage density. Enjoy your fresh herbs all winter long.
• FACT: Archeologists have discovered evidence that as early as 50,000 BCE, humans used the leaves of plants for flavoring meats.

You Will Need

• Shovel
• Fresh soil
• Containers
• Even sunlight or fluorescent lighting
• Water
• Gravel
• Liquid plant food
• Soap spray (optional)

Instructions

• : Raw chicken can contain salmonella and other bacteria. Wash your hands and tools thoroughly after working with raw meat and be sure to cook it completely.
• Step 1: Lay on a plastic bag Lay store-bought chicken whose feathers have already been plucked on a plastic cutting board. To remove skin from a chicken with intact feathers, hang the chicken from its feet from a railing or tree outside with rope.
• Step 2: Set up a garbage bag Set up a garbage bag beneath the chicken if you are skinning a chicken outside. It will catch feathers, skin, and wing bones.
• Step 3: Cut around the feet Make a shallow cut with the knife at the bottom of the leg, around the yellow part of the leg to separate the skin from the foot joint.
• Step 4: Cut down the leg Slice down the outside of each leg and pull the skin down and away from the meat. Use your knife to separate any stuck areas as you pull the skin down.
• Step 5: Cut the breast Make a shallow vertical cut through the skin of the breast of the chicken and pull the skin outward and around the back of the chicken.
• Step 6: Cut the wings Cut the wings off and remove the remaining skin and feathers from them. Use your knife to scrape away any residual skin from the meat.
• Step 7: Wash the meat Wash the meat with fresh water to clean away any debris, remove the giblets, and prepare the chicken as desired, savoring every delicious morsel.
• FACT: In 1936, John Tyson pioneered the first long-haul chicken distribution from Arkansas to cities like Chicago and Detroit. His company would become Tyson’s Foods in 1963.

You Will Need

• Plastic cutting board
• 1-ft. length of rope
• Whole chicken
• Garbage bag
• Sharp knife

Instructions

• Step 1: Choose an orange Choose a firm, heavy, and vibrant orange to indulge your taste buds.
• TIP: Avoid oranges with bruised or wrinkled skin.
• Step 2: Roll Roll the orange around with your palm on a flat surface to loosen the skin.
• Step 3: Cut the orange Make a small cut into the side of the orange with a knife without piercing the flesh.
• Step 4: Peel with spoon Insert a spoon into the cut, between the peel and the flesh of the orange, and remove the peel. Continue removing the peel with the spoon until it’s completely peeled.
• Step 5: Peel with hands Peel an orange by hand, without a knife, by inserting your thumb approximately one inch below where the stem used to be.
• Step 6: Rotate thumb Push your thumb in a counterclockwise, downward spiral until the orange is peeled. Remove the orange from the peel.
• Step 7: Eat Enjoy your nutritious and juicy orange alone or share with a friend.
• FACT: Your body’s daily vitamin C requirements can be satisfied by eating a single orange.

You Will Need

• Orange
• Sharp knife
• Metal spoon

Instructions

• Step 1: Remove neck and giblets Reach inside the neck cavity and remove the neck and giblets. Save them for stock before the cooking starts.
• TIP: If you can feel ice on the inside of the turkey, set it in cold water until it has completely thawed.
• Step 2: Rinse it Rinse and clean the turkey thoroughly under cold running water, turning and rubbing to get every part, inside and out.
• Step 3: Dry and drain Dry the turkey with clean kitchen or paper towels. Set the carcass cavity down so that it drains into the sink.
• Step 4: Wash everything Wash anything that might have come into contact with the bird after you clean it — utensils, cutting boards, and your counter top.
• TIP: Be cautious not to touch or put any cooked food on a plate that held the raw turkey.
• Step 5: Scrub your hands Avoid touching any surface in the kitchen before scrubbing your hands and forearms to be sure nothing is cross-contaminated.
• Step 6: Cook the bird Cook and serve your bird, and enjoy the Thanksgiving holiday.
• FACT: In 1939, President Roosevelt moved Thanksgiving up one week, to the third week of November, to lengthen the Christmas shopping season.

You Will Need

• Preparation
• Care
• Cleanliness

Instructions

• Step 1: Use the right knife Use a knife designed specifically for cutting fish. A thin, flexible, very sharp knife is best to cut through and along bones without tearing the meat.
• TIP: Don’t use a serrated or electric knife to fillet a fish. It will shred the delicate flesh.
• Step 2: Arrange the fish Place the fish with its belly facing away from you and its head to your left if you are right-handed, or to the right if you are left-handed.
• Step 3: Make the first cut Cut into the fish just behind the gills, with the tip of the knife angled away from the fish’s head. Slice from the belly to the top, and down to the spine but not through it.
• Step 4: Cut along the spine Slide the knife blade along the spine toward the tail. Use a sawing motion, severing the rib bones as you go. The knife should scrape the backbone as you cut.
• TIP: Most of the meat is on the top half of the fish.
• Step 5: Flip the fish Stop before you get to the tail, leaving the fillet attached. Flip the fish over, leaving the just-cut fillet on the bottom to support the backbone as you cut the second fillet.
• Step 6: Cut the second fillet Repeat the process on the second side. This time cut through without stopping at the tail. Then flip it back and cut the first fillet free.
• TIP: The skin can be removed or left on while cooking the fillet.
• Step 7: Remove the rib and pin bones Slide the knife under the rib bones on top of each fillet to shave them off. Then run your fingertip or knife over each fillet to raise the pin bones. Remove these with the needle-nose pliers or tweezers.
• FACT: Hawaii is the top state in weekly McDonald’s Filet-O-Fish sales. Ohio is second.

You Will Need

• A sharp knife with a long thin blade
• A fish
• Needle-nose pliers or tweezers

Instructions

• Step 1: Remove the packaging Remove the turkey from the packaging, put it on a large dish, remove the giblets and neck, and cover it.
• Step 2: Thaw in the refrigerator Put the turkey in your refrigerator where it won’t touch other foods. In a refrigerator at 39 degrees Fahrenheit, allow 10 to 12 hours per 2 pounds of turkey.
• TIP: Put the turkey on the bottom shelf of your refrigerator to avoid liquid dripping onto other food items.
• Step 3: Thaw the turkey in a garage Thaw the turkey in a garage or other cool room if you don’t have room in the fridge. In an area that is less than 64 degrees, allow three to four hours per 2 pounds of turkey.
• Step 4: Thaw at room temperature Allow an hour for each pound of turkey if you thaw your turkey at room temperature, or about 68 degrees.
• Step 5: Check to see if it’s thawed Make sure there aren’t any ice crystals in the bird’s cavity before cooking. Poke the thicker parts of the turkey with a fork to make sure it feels soft and flexible. If the turkey is still hard, it may need more time.
• Step 6: Be sure your turkey is thawed Make sure your turkey is completely thawed before you cook it. If the bird is still partially frozen, the recommended cooking time won’t be enough to cook it thoroughly and you risk bacteria that can cause food-borne illness to survive the cooking process.
• FACT: Wild turkeys can run 20 miles per hour.

You Will Need

• Turkey’s weight
• Thawing location

Instructions

• Step 1: Test your thermometer Test the accuracy of your instant-read meat thermometer. Insert the tip 2 inches deep into boiling water. If it is properly calibrated, it will read 212 degrees Fahrenheit at sea level.
• Step 2: Use recommended cooking time as a guideline Use the turkey’s recommended cooking time as a guideline, but not a hard and fast rule.
• TIP: Many cooks have found the pop-up timers that sometimes come with turkeys to be unreliable.
• Step 3: Pierce the thigh with a fork Deeply pierce the thigh with a fork. If the juice is clear — not pink or red — the turkey is likely done.
• Step 4: Test with your thermometer Test the bird with your thermometer when the recommended cooking time approaches. Insert the thermometer deep into the thickest part of the thigh. If it registers 180 degrees, the turkey is done.
• Step 5: Test the stuffing Measure the temperature in the middle of the stuffing if the turkey is stuffed. If your thermometer registers 165 degrees in the center of the stuffing, the bird is cooked. Remove the turkey from the oven, let it stand for 15 minutes, and then serve.
• FACT: Wild turkeys can fly short distances at up to 55 miles per hour.

You Will Need

• Instant-read meat thermometer
• Recommended cooking time

Transcript

Male: Tomatoes need peeling?

Female: Quick tips!

Male: Put them in boiling water for about 45 seconds, then plop them into ice water. Your fingers will be able to slide the skins right off. Easy!

Transcript

Woman: Honey stuck to a spoon?

Man: Quick tips!

Woman: Run the spoon under hot water before dipping it into the jar and the sticky stuff will slide right off. Sweet!

Instructions

• Step 1: Release cloves Pull away the cloves from the bulb of garlic.
• Step 2: Peel the skin Peel the skin from the individual cloves by cutting off the stem and then pressing down on the clove with a side of a knife blade. Remove the skin after it releases.
• Step 3: Smash the clove Smash the peeled clove with the side of the knife to start to break it apart.
• Step 4: Rock a knife Rock the blade of a large knife back and forth quickly across the smashed garlic, using your free hand to steady the top of your blade. Continue chopping until the garlic is minced.
• TIP: Add salt to the garlic before you chop. Salt acts as an abrasive and can help the garlic break down more easily.
• Step 5: Do it the easy way Use a garlic press to save time. Peel the cloves and pass them through the press, using a knife to trim away any garlic that clings. A microplane grater can also work wonders, allowing you to grate tiny pieces of garlic in no time.
• FACT: Garlic is rich in antioxidants, which help destroy cancer-causing free radicals in the body.

You Will Need

• Garlic bulb
• Knife
• Cutting board
• Garlic press
• Microplane grater
• Salt (optional)

Transcript

Male: Got thick carrots?

Female: Quick Tips!

Male: Slice them in half lengthwise, then dice them with the flat side down. Easy!

Transcript

Male 1: Preparing an iceberg salad?

Male 2: Quick tips!

Male 1: Raise the head of lettuce with both hands then smash the core down on the counter as hard as you can. Give the core a twist, and it will pop right out. Cool!

Instructions

• Step 1: Combine dry ingredients Combine the salt, brown sugar, pepper, herbs, and saltpeter. Make sure the saltpeter is thoroughly mixed in.
• Step 2: Make brine solution Chill the water to 38 degrees Fahrenheit and add the dry ingredients. This is your brine solution.
• Step 3: Wash and trim meat Thoroughly wash the meat and pat it dry. Then cut away any fat or waste.
• Step 4: Soak the meat in the brine Submerge the meat in the brine solution. Keep the meat from floating above the brine by weighing it down with a heavy plate. Cover the meat and let it soak in the brine for four to six days, keeping it between 30 and 50 degrees.
• TIP: If you’re impatient or in a hurry, you can inject the meat into the brine solution with a turkey baster.
• Step 5: Wash and refrigerate Remove the meat from the brine solution, wash it under cold running water, and store it in the refrigerator until you’re ready to eat.
• FACT: Salt containing nitrates was used as long ago as 850 B.C.E. to preserve meat.

You Will Need

• 1 c. salt
• 1/4 c. light brown sugar
• Black pepper
• Fresh herbs
• 1/4 oz. saltpeter
• Cold water
• Rack of meat
• Heavy plate
• Turkey baster (optional)

Instructions

• Step 1: Study the color Study the meat’s color and select beef that is bright red. Pork or lamb should be more pinkish.
• TIP: Vacuum-sealed beef may appear dark purple towards the center because air has not reached these areas yet.
• Step 2: Ask the butcher Ask the butcher what he recommends or check the sell-date on the label. Only buy from a busy market with lots of customers.
• Step 3: Check the marbling Check the marbling or lines of fat in the meat. Leaner cuts need low, slow cooking while fattier cuts need quick, high-temperature cooking.
• Step 4: Decide on a cut Decide on a cut from one of four prime cuts, which are chuck, loin, rib, and round, depending on which cooking method you prefer.
• TIP: The names of specific cuts can vary widely from region to region and store to store, but the four basic cuts never change.
• Step 5: Select a chuck or round cut Select a chuck or round cut for slow-cooking methods such as braising or stewing. These cuts tend to be tougher and leaner but more flavorful than other cuts.
• Step 6: Pick a rib cut Pick a rib cut for the best steaks and roasts and for quick, high-temperature cooking such as grilling, broiling, and roasting.
• Step 7: Store your meat Store your meat for up to five days in the refrigerator, or six to 12 months in the freezer. Defrost your meat 24 to 48 hours before cooking.
• FACT: Cattle were first domesticated in 6500 B.C.E. but didn’t arrive in North America until the colonists brought them over from Europe.

You Will Need

• Butcher
• Appetite