Cook 30 for Kid's

Aromatic Tofu & Vegetable Curry

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon (Host)

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Series Code: KCT

Program Code: KCT000019A


00:01 Whoa-oh-oh-oh Whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh
00:15 Whoa-oh-oh-oh Whoa-oh-oh-oh-oh-oh
00:20 Yay!
00:22 Welcome to Cook:30 for Kids.
00:25 I'm Chef Jeremy Dixon
00:26 from the Revive Cafes in Auckland, New Zealand.
00:29 And today I'm gonna share with you
00:30 a delicious meal from my cafes
00:32 that you're going to love to cook at home.
00:35 And this is so easy that even kids can cook it.
00:38 Today, we have three very special guests.
00:40 Welcome to Cook:30 for Kids. Excited to be here?
00:43 Yeah! Fantastic.
00:45 We have Seth here from Idaho, Fiona from California,
00:49 and Abby who is Seth's sister from Idaho.
00:52 So welcome along and we're gonna have
00:53 so much fun today cooking in the kitchen.
00:56 So, just so that we can get to know
00:58 these guys a little bit more,
00:59 we are gonna ask them a few trick questions
01:01 and so we can find out some of their favorite things.
01:04 So firstly, Seth, how old are you?
01:07 Twelve. Twelve, cool.
01:08 That was not a trick question. So what is your favorite fruit?
01:12 Apples. Apples. Why apples?
01:14 Because they're good. Excellent.
01:16 That's good, they're nice and crispy.
01:18 That's great. Now, Fiona, how old are you?
01:19 Nine.
01:21 Nine, and what's your favorite fruit?
01:22 Mango. Mango. That's excellent.
01:25 And what about you, Abby?
01:27 I'm eight. You're eight?
01:28 And my favorite fruit would probably be peaches.
01:31 Peaches, that's great.
01:32 She eats like two for breakfast every morning...
01:35 We have a bunch at home so I love them.
01:38 Really. Oh, well, that's great.
01:40 And, Abby, what's your favorite vegetable?
01:43 I'd say celery probably. Celery.
01:45 Wow, it's a nice crunchy vegetable.
01:47 And, Fiona, what is your favorite vegetable?
01:49 Broccoli. Broccoli.
01:51 Well, I bet there's not many kids
01:52 that will say that broccoli is their favorite vegetable.
01:54 That's great.
01:55 Broccoli is full of so many vitamins and minerals.
01:57 Do you like it raw or cooked?
01:59 Boiled. Boiled, okay, cool.
02:01 And, Seth, what's your favorite vegetable?
02:03 Carrots. Carrots. Brilliant.
02:05 So these are very healthy kids. So your last question is this.
02:08 Seth, what is your favorite fast food?
02:11 Pizza. Pizza.
02:13 And your favorite fast food?
02:15 Chicken strips. Chicken strips.
02:17 And your favorite fast food?
02:18 I think pizza as well. Pizza.
02:21 Well, this show is all about healthy foods.
02:23 So we're gonna show you some great healthy ways
02:25 to make food instead.
02:26 So we're gonna start cooking. So what is on the menu today?
02:30 Aromatic tofu and vegetable curry
02:33 with cilantro quinoa.
02:36 And for dessert, we have strawberry almond smoothies.
02:40 Mm-hmm, yum.
02:43 So today we're gonna start cooking.
02:45 Now before we start,
02:46 we want to make sure everything is clear.
02:48 A big principle in hospitality,
02:50 and restaurants, and cafes is called prep.
02:52 So it's making sure everything is clear,
02:53 ready to go.
02:55 We got pots on the stove.
02:56 There's water that's just boiled on the jug.
02:58 Got a chopping board and knife.
03:00 And all our ingredients out,
03:01 and we have a great attitude and ready to go?
03:03 Yeah! Alrighty.
03:05 That's excellent, so lets get started.
03:06 So we want to start with the job
03:08 that's gonna take the longest.
03:09 So firstly we're gonna do is
03:10 we are going to start cooking these sweet potatoes.
03:13 So we got a curry here and this curry
03:15 is not like your normal curry.
03:17 We're gonna make our own curry paste
03:18 and put lots of lovely flavors and vegetables in it.
03:21 So you guys like hot food?
03:23 Sometimes. Sometimes.
03:24 Sort of. Sort of.
03:25 A little bit. A little bit.
03:27 Yes, we're not gonna make it very, very spicy.
03:28 And the best part of making our own curry
03:30 is you can make as hot or as mild as you want.
03:32 So we're gonna make it very mild for you guys today.
03:35 I'm gonna show you how you can make a really genuine curry.
03:38 So first job is the sweet potatoes.
03:40 So if you two gonna separate here a little bit.
03:42 So we're gonna get this sweet potato here.
03:44 Lovely, you guys like these?
03:46 Yeah. No.
03:47 You don't like sweet potato? Kind of.
03:49 Kind of, okay. I like mashed potatoes.
03:51 Me too. Mashed potatoes.
03:53 So we're gonna just cube it.
03:55 And this will become a lovely ingredient in our curry.
03:57 So to cube it we basically cut into strips like this,
04:00 and when you're chopping with a knife,
04:02 we want to slide the knife
04:04 through like that and that makes easier to cut.
04:07 If you're just pushing down on the knife
04:10 that it's actually harder to go through,
04:11 so you want to get blade do the work.
04:13 So what we do is we chop it like that
04:15 and then basically we chop it into cubes
04:17 and because we want things to cook fast,
04:18 we only got 30 minutes,
04:20 we want to chop it reasonably small.
04:23 So, Fiona, you think you can do that?
04:24 Do you need a small knife or a big knife?
04:26 I'll use that one. Oh, great, look at that.
04:28 That knife is about as big as you.
04:31 So yup, so hold the sweet potato
04:33 and slide it through.
04:35 Oops, it's quite tough, isn't it?
04:36 Keep going. That's hard.
04:39 This is probably the hardest knife experiment so...
04:42 Slide that. I love it. Wonderful.
04:44 I might give Seth to give it a go,
04:45 give Seth to give it a go.
04:46 You've done a great job here.
04:48 See if you can try this one here?
04:49 See if you can cube that one there?
04:51 So keep your fingers away, be smarter, yup.
04:56 Very cool.
04:57 So that's how you do with knife, that's excellent.
05:00 Cool. Excellent.
05:02 Well, I might, this is actually probably hard task
05:03 for you guys,
05:05 so I might just quickly cube it for you like that.
05:07 And this will be a lovely ingredient in the curry.
05:09 This one fell down.
05:11 Do you want me to put it back up here?
05:12 Yeah, that'll be great. Thank you very much.
05:14 Good thinking.
05:15 It's always good to keep the board clear.
05:16 So we'll just cube it like this.
05:19 So do you, guys,
05:20 what other things do you just cook at all, Seth?
05:23 It depends on what I'm making. Yeah.
05:25 What's your favorite thing to make at home?
05:27 I don't know how to make everything.
05:28 I like to make Top Ramen though.
05:30 Oh, yup, what's that? Top Ramen.
05:32 Top Ramen, right, that is a Japanese dish, isn't it?
05:34 Yes. Great.
05:35 So just keep cooking like this.
05:36 And, Fiona, what do you like making at home
05:38 when you're cooking?
05:39 Pasta. Pasta.
05:41 And what you put with your pasta?
05:43 I usually cook pasta plain
05:45 and then my mom cooks something else
05:46 and then we add them together.
05:48 Oh, wonderful.
05:50 That's great to share there with your mum, that's awesome.
05:52 I like to make three things. What's that?
05:54 I mean, two things. Yup, what's that?
05:55 I like to make cookies and mac and cheese.
05:58 Cookies and mac and cheese, excellent.
06:00 There we go. So I've cubed those.
06:03 If, Fiona, you can put those in that little pot?
06:05 We shall bring this pot over here. Yup.
06:07 Let me just put that in there.
06:09 And so these will probably take round about probably 10 minutes
06:11 to kind of soften up in there.
06:14 And we've boiled the water,
06:15 so we're gonna put boiling water in there.
06:18 Don't touch it. No one touch the water.
06:19 Can I help with putting them in there?
06:21 You can, you can help actually.
06:23 So throw them in there, lovely. That's excellent. Team effort.
06:25 This is a lot. Many hands make light work.
06:28 This is a lot actually.
06:29 So we're gonna put on the gas here. Turn it on.
06:31 Oh, I forgot there was one other one
06:33 that might need to be.
06:34 Oh, thank you. Brilliant.
06:36 We're just gonna put some boiling water in here.
06:39 And this will... Oh, it's kind of nearly boiling.
06:41 By using boiling water, it means that it cooks fast.
06:46 So we don't spend time,
06:47 you know, letting the water come up to temperature.
06:49 So that's a good start there.
06:51 Someone who hit a potato, it's splashed there.
06:54 Oh, that's okay. Don't pamper it of.
06:55 Yeah, good pointing out there.
06:57 So it's a great first job underway.
06:59 Second job is quinoa.
07:00 Do you guys know what quinoa is?
07:02 Yeah. I ate some last night. Oh, really. Look at that.
07:05 So this, so for guys at home, this is quinoa.
07:07 It's a great, great protein. I think it was night before.
07:11 I had some earlier this week. A great protein.
07:13 It's kind of like rice and then the way you have it,
07:15 you kind of serve underneath the curry or something.
07:17 And it's very full of protein, it's very, very good for you.
07:19 It smells good.
07:21 And the best part about it, it's very quick to cook.
07:23 It only takes about 12 minutes to cook.
07:25 So the thing is you only have 30 minutes,
07:26 it's a great ingredient for this kind of a program.
07:28 So if I can get a cup measure, I'll get a cup measure for you.
07:31 And, Seth, if you can measure out one cup of quinoa
07:37 into this pot over here?
07:40 So is this a whole cup?
07:41 That's a whole cup, so dip it in deeper.
07:43 Oops. Sorry. It's okay.
07:47 Throw it in there. We'll do two cups.
07:50 So put two, so one cup in there.
07:51 Yup. Here we go.
07:53 And we'll put two cups of water.
07:55 So that's good. That's it, that's it.
07:56 Oh, you want to go a little more deep?
07:57 Oh, you said two cups.
07:59 Just one cup, so I changed my mind.
08:00 That's good.
08:02 And then I'm gonna put two cups of water.
08:04 That's a cup, pretty sure it is.
08:07 I think. I hope so.
08:08 So the recipe for quinoa and rice is the same.
08:11 So that is one cup of quinoa to two cups of boiling water.
08:17 Can you remember that?
08:18 One cup of quinoa to two cups of boiling water.
08:20 Guaranteed every time to cook well.
08:22 So the other trick with this is basically
08:25 we want to put the lid on.
08:26 Why do we do that?
08:27 So the steam doesn't...
08:30 So the heat doesn't get out and it cooks faster.
08:32 Exactly, so basically there's water in there
08:34 and we want the water to go into the quinoa
08:36 to make it nice and soft.
08:37 But if we leave the lid off, where's the water gonna go?
08:40 Into the sky. Exactly.
08:42 So the other thing what we do is we don't stir it.
08:45 'Cause when it's cooking loose holes will appear,
08:47 little steam beams,
08:48 and that's what cooks the quinoa or the rice,
08:50 you don't want to stir it.
08:51 So there you, guys, little tips for you.
08:54 So we've made a great start.
08:56 So now we're going to, if you guys want to see
08:57 if you can brush that into and tidy that up.
09:00 So now we're gonna make...
09:01 So put that under there
09:02 and you can scrape it in like that.
09:04 Wonderful. Careful, Abby.
09:09 So we want to... There's some extra pieces.
09:13 So this curry is gonna be extra special.
09:15 Often I use a curry paste,
09:17 you can buy these pre-prepared curry paste.
09:20 Can't find one at the moment.
09:21 But basically they come in little jars
09:23 and they're excellent to use.
09:24 We're gonna make our own curry paste.
09:26 What do you think, guys?
09:27 That feels good. Yeah.
09:28 So we're gonna use, make it in this food processor here.
09:32 What do I need to do with the quinoa?
09:33 With the quinoa just press on bench at the back.
09:37 I don't know how to close it so.
09:38 So we're gonna use a food processor here
09:40 to make our curry paste, our very own curry paste.
09:43 So we're gonna just put lots of flavorsome ingredients.
09:46 Can you help us close that? Oh, yup, here we go.
09:49 You guys are very tidy in the kitchen, it's excellent.
09:51 So we're gonna chop an onion,
09:53 I'll just chop this underway to get it started.
09:55 So we're gonna just put lots of really flavorsome ingredients.
09:57 That one right isn't easier to cut.
09:58 It's never easy to cut a potato?
10:01 Probably yes. It might be it.
10:02 So you guys want to peel that, peel the skin off that.
10:05 See if you can get the skin off there.
10:09 Oh, don't rub your eye.
10:12 It's very...
10:13 Make you cry, doesn't it onion?
10:15 Oh, yeah. So don't rub your eye.
10:16 It makes me, I don't know why but it makes...
10:20 I don't know why it's making my tongue spicy,
10:23 I don't know why.
10:25 I think it's the smell of the air or something.
10:28 Oh, one onion in the blender,
10:31 in the food processor, all right.
10:32 I'm gonna put two cloves of garlic
10:35 in this great garlic press here.
10:37 So we basically put the garlic in like that.
10:38 What's that part? There we go.
10:40 And we're gonna squeeze it.
10:42 So if you want to, can you squeeze it in there?
10:44 I'll give you a hand.
10:45 There you go, grab both ends, squeeze it together,
10:48 oops, over the bowl.
10:51 Squeeze in.
10:54 Got it. That looks so mushy.
10:58 And then we're gonna add some ginger.
10:59 Have you guys seen ginger before?
11:02 So we're just gonna peel off the edge here.
11:04 Is it ginger extremely spicy?
11:06 You can try some. Lick some of that.
11:09 Lick and see what it really taste like.
11:11 Lick it? Yup.
11:12 It's ginger, what do you think?
11:13 Wow!
11:17 Very good. It's really good.
11:19 It's very good, I like it except it's so spicy.
11:22 It's good. It's more hot than spicy.
11:23 So we're just gonna put some
11:25 this much ginger in here as well.
11:26 You can also use ginger puree if you don't have real ginger.
11:28 What do I do with this? I'll just put all on here.
11:31 You just put it in the rubbish actually.
11:32 That's all the stuff, the flavor,
11:34 so we've taken the skin off.
11:35 Fiona, can you go to the fridge
11:37 and find some cilantro in the top shelf?
11:39 There's some cilantro wrapped in paper there.
11:41 One on the right is the fridge.
11:43 And the top shelf on the left
11:46 is a drawer that slides out
11:47 and there's some cilantro in there.
11:49 I've no clue what I'm doing. Your left is this side.
11:52 Here it is. Here it is. Oh, that.
11:54 I didn't know what it is.
11:55 This is cilantro here. Cilantro.
11:58 And we wrap that herbs in paper towels
11:59 so they're nice and moist.
12:01 It looks like mint leaves. It does. It's kind of similar.
12:03 So we're just gonna put
12:04 this all the cilantro in like that.
12:06 Cool, just like that.
12:08 Next ingredient we're gonna add some lemongrass.
12:10 Lemongrass paste,
12:11 you can also add whole lemongrass.
12:13 Lemongrass is like a stalky kind of thing,
12:14 it looks like that.
12:16 So if you can,
12:17 one of you guys can see if you can squeeze it in.
12:20 Squeeze in two tablespoons into there, squeeze harder.
12:25 How do we know it's two tablespoons?
12:26 That's about half tablespoon. Okay.
12:29 Another half of it. Yup.
12:31 We need two.
12:34 Okay, it comes out by the half. Is that it? Is that good?
12:39 Exactly.
12:40 So it's lemongrass, nice flavor.
12:42 We also gonna add some,
12:44 try these, these are fennel seeds.
12:46 So just try eating one of those.
12:48 What do you think of the flavor of those?
12:50 It's good. It's really good.
12:51 Quite nice, kind of aniseed kind of flavor, aren't they?
12:54 Really good.
12:56 So we're gonna add a tablespoon of those in there.
12:57 I like them. Pretty good.
12:58 We're gonna add some clove powder.
13:00 It is like liquorish. It does. Yes, it does.
13:02 Clove powder is a lovely little thing as well.
13:05 Smell that? What does it smell like?
13:09 Right, hold on.
13:13 I don't know.
13:14 So tablespoon of clove powder in there.
13:16 Can I smell it again? I really don't know...
13:17 Yes, sure. It's a really nice smell.
13:20 I know what it smells like, it smells like something,
13:21 I don't know of what.
13:23 And we got some turmeric, turmeric,
13:24 it doesn't really smell,
13:26 it kind of makes it nice and yellow.
13:27 So put a teaspoon around there.
13:28 It's orangely, not really yellow.
13:30 And what are these?
13:32 Peppers. Peppers.
13:34 Yes. So these are spicy peppers.
13:35 Jalapeno peppers.
13:36 Jalapeno. So we just use a little bit.
13:38 So we're just gonna use that much today.
13:39 If you like more spicy food we'd use more,
13:41 but that should be just enough
13:42 to just give a little of ham of heat.
13:44 We don't want to over spice it.
13:46 We just turn down the... What's happening?
13:48 It's over boiling. That's good.
13:50 I think the quinoa is cooking as well.
13:52 So...
13:54 Oh, we got to turn, it came on. Here we go.
13:58 That you haven't turn the pot on?
14:00 No, it will come back. Okay.
14:01 It was boiling water so it started cooking really.
14:03 So just a little bit of pepper here.
14:05 You can leave that if you want to or you can put more in.
14:07 So if in doubt leave it out
14:09 but this will just give
14:10 a little bit of ham of heat in there
14:12 'cause we don't want to make it too much.
14:13 So there we go,
14:15 there's the ingredients to make the curry paste,
14:16 how easy is that.
14:18 So we put this on here.
14:19 Oop, and then we need to push the on button.
14:24 So if...
14:26 Abby, you can push the go button.
14:28 Go! What's the on button?
14:30 And it's gonna go round like that.
14:32 Round and round and round it go.
14:34 It does.
14:36 It's greenish... I think orangish.
14:40 So there we go. Look at that.
14:41 That looks kind of good. It looks like a paste.
14:44 So that is what a...
14:46 We've made our own curry paste.
14:48 So it's how many flavors are in there?
14:50 Lots. Lots of flavors.
14:51 So starting a dish
14:53 with this number of flavors here
14:54 is gonna be awesome.
14:55 So see if you can get into that pan.
14:57 Use red scrapper over here.
15:01 And just spoon it out into there.
15:03 And we're just gonna add a little bit of oil,
15:04 just about a tablespoon of oil, just to get it going.
15:09 And mix it around.
15:11 Mix it around with the oil.
15:16 What if I don't get it all in?
15:18 You just do your best, just move the thing around.
15:21 Keep going, lovely. Stir it around.
15:23 So we've made a...
15:24 The onion is still getting to my eyes.
15:26 Why are you crying?
15:28 Do that, do that, do that. Wipe them.
15:30 So that's our own curry paste.
15:32 Isn't it a great start? Cool.
15:34 So we're gonna start adding some other ingredients
15:35 now as well.
15:37 They will take about probably five minutes to start cooking
15:39 and become really flavorsome.
15:40 You all right there? Yeah, the onion.
15:42 Oh, the onion.
15:44 Wave them, wave them, wave all the stuff.
15:45 There we go. How's that? It's lovely, most perfect.
15:47 So you can give it a good stir, you can be stirrer, Seth.
15:49 Go and wash it in the sink, that might help there.
15:52 There you go.
15:53 'Cause often you can get onion on your hands,
15:55 so don't rub your eyes.
15:57 So this curry is making awesome progress.
15:59 Can you open that with the can opener, Fiona?
16:02 What do I do with this one? We just put at the back here.
16:05 And you're gonna stir it around there
16:07 so it doesn't start burning.
16:08 So you can be the chief stirrer.
16:10 And we'll put little more of it.
16:11 Looks so good. Keep stirring.
16:15 The flavor of this is just,
16:18 all those flavors just smell amazing.
16:20 This is gonna taste so good. How do I work this?
16:24 Okay, so basically it goes this way.
16:26 So basically, hook it there,
16:27 and then hold this together and turn that dial.
16:30 Oh.
16:31 So hold it together, get it tightly,
16:32 hold it tighter, yup, turn it, yup.
16:35 Lovely, wonderful. I'm opening a can.
16:38 Haven't you opened a can before?
16:40 Nope. What do you use at home?
16:42 Well, I have these things like
16:44 where there's pin, and you just yank it.
16:45 Oh, okay.
16:47 We are not used to opening cans.
16:48 Oh, really well. I've never opened a can before.
16:49 Really?
16:54 Cans are very exciting obviously.
16:56 Yeah, keep turning, keep on turning.
16:58 So when you're stirring,
16:59 you want to keep it in contact
17:01 with the pan as much as possible.
17:02 So kind of spread it out.
17:04 So everything is getting about maximum
17:05 kind of surface temperature.
17:07 Is that like sauce or topping or something?
17:09 This is a curry.
17:10 So it's gonna go on the cilantro, cilantro quinoa.
17:13 It looks good. It smells good too.
17:15 You put cilantro in the curry. Exactly.
17:18 Now we're gonna use tofu as well.
17:20 Have you guys used tofu before? Oh, yeah.
17:22 I know tofu. Okay.
17:24 I know about it.
17:25 There is a piece of the stem of the cilantro in that.
17:27 Oh, that's okay.
17:28 I'll get your brother to pull it out.
17:30 There is a stem in there,
17:31 look at that you are very observant.
17:33 So, Abby, can you go and drain that in the sink,
17:35 just tip out the water of that tofu in there?
17:36 Like this? Okay.
17:38 Yeah, that's cool.
17:39 So you keep as much contacting with the surface here.
17:41 So don't make sand castle,
17:42 just kind of keep it spread out as much as you can.
17:44 Okay. How's it going there?
17:47 Oh, looking good. You've missed a few bits.
17:48 Oh, here we go, look at that, nearly there.
17:50 You've done it, I'll finish it off if you like,
17:52 it looks a bit tricky.
17:53 Yeah.
17:55 So you kind of, if you miss a few bits,
17:56 it won't open,
17:57 so we just go round like that and it should finish.
17:59 Look at that.
18:00 Now if you can pour that, this is can tomatoes,
18:02 pour that into the curry.
18:04 The whole thing? The whole thing.
18:08 You got that water out? I got as much I could out.
18:13 That's brilliant. Wonderful.
18:15 So we'll use tofu here, so this...
18:16 There still might be some in there
18:17 but I got out as much as I can.
18:19 It's a really good protein source to use.
18:20 That's, you know, plant based. And we're gonna chop it up.
18:22 So... This is making it so red.
18:25 It is. It is. Can I chop it?
18:27 I might get Fiona to chop it with a big knife,
18:29 and you can chop something lighter.
18:30 So we're gonna cube it.
18:31 So we're gonna just gonna cut it that way.
18:34 Cut it that way
18:36 and then we're gonna cut that way.
18:38 And then cut it.
18:40 You don't have to make the sound effects.
18:42 Okay.
18:43 So as you cut it, start straight in about...
18:45 Yup, that's great,
18:46 that one centimeter or half an inch.
18:48 Great and do the next one.
18:50 Look at that, you're doing really well there.
18:52 Go on, keep going across there.
18:54 And we're gonna cut one of these as well.
18:56 Have you done cutting before in the kitchen?
18:57 Is that a hot pepper or just the regular one?
18:59 This is just the regular, it's just the bell pepper.
19:01 So if you can chop this, I don't know if you can,
19:03 I'll just get it started for you.
19:06 And if you can chop this into cubes.
19:07 Can you do that?
19:08 See if you can give it a go with a little knife?
19:10 With that? Have you used knife before?
19:11 Yup, so just cut slide back and forth.
19:14 It's a bit tough going through there, yup.
19:15 This tofu is really mushy. Wonderful. It's good.
19:19 Look at your fingers. Sorry.
19:22 Everything is boiling. Excellent. That's good.
19:24 Everything should be boiling.
19:25 So let's turn the gas up a bit on this on here.
19:27 You want to get it really hot stuff.
19:28 Do I cut it the other way? Yup, cut the other way.
19:31 Shall I keep this part? Yes, keep that part.
19:33 We're running out of time.
19:35 So I might just finish this off for you.
19:36 So you've done a great job there.
19:37 And my tofu.
19:39 So the tofu, you want to cut it this way as well.
19:40 So now you cut through this way.
19:41 So you got little cubes.
19:43 Is this what it's supposed to look like?
19:45 So when you're cutting, you want to slide it through.
19:47 So, Abby, if you can put those the red bell pepper
19:50 into the curry that your brother's making.
19:52 Chef Jeremy. Yeah.
19:53 Does this look right to you? That looks perfect.
19:56 I'm still gonna come back and grab the other one.
19:58 Cool. It's great. What does it look like?
19:59 Peppers. Awesome. Look at that.
20:01 You're doing a great job.
20:02 So what we're doing here
20:04 is we are cutting multiple pieces at one.
20:05 So rather just cutting individual cubes
20:06 each at a time,
20:08 we probably cutting about probably 20 or 30 at a time.
20:10 So it cuts down on time significantly.


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Revised 2017-09-11