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Tags:How to Chop Vegetables,chop veggies,cooking for children,cooking for kids,cooking with kids,cut vegetables,cut veggies,food for children,kids food
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Speaker: So now, let's do some vegetables. First, I'll have you do some carrot stuff. Now I am going to bring one right here, and I am going to come behind you. Put your left hand on the carrot, yup, and your right hand there. First let's get rid of that ugly little thing, we don't need that.
Now we are just going to make cuts just like that, and I love the skin on the carrots because we washed this and I like the skin on carrots, they have extra nutrition.
Good job. Now, let's stop and we will keep all these this to the side and let them get off the way, keep going. Good job, nice and so you don't need to go fast, and they all look so pretty, and then, we will just leave that for stock. Let's do another one, cut off that little near by on top, get rid of that. Okay, let's do it again. Keep holding. Oh! You are so good at this.
Child: What are these little things on the top of the carrot?
Speaker: These are just the little ends, the root system, the carrots grow down, like this on the ground. So that's its little roots, gaining more and more liquid for the actual fruit, of the vegetable, the carrot. So that looks great, so now let's cut one more, I think, a little bit of carrot. Why do you think I like carrot in my soup? What do carrot taste like? Are they sweet?
Speaker: Lots of sugar in carrot, so when I put a carrot in something like a tomato sauce even, if I have not add sugar in there, it adds sweetness. The carrots are great for extra sugar. Good job, okay. So let's go into celery.
Now what we are going to do first, see these little ends on here. These are perfectly edible. We are going to pull those off and put those in our stock later. And you see right here, kind of have the little old end there, little old down here too. So we are going to nipped off the top, nipped off the bottom.
First, go ahead and you grab the neck, you have that, great. So let's nipped off that area, turn it around, nipped off the other. Good, and just simply cut all the way down. When you get, yup, exactly, when you get, close to your fingers, and this is fine. These are all going to simmer in this pot with that soup for at least 30 minutes. So all of these vegetables will get done, that will be nice, soft and tender. Okay, good job. We are doing an onion serve. Are you ready?
Speaker: Okay. Now, we have the root-end at the top-end, and that's where the plant will grow from. So we need to get rid of those first, I will cut those off for you. This is all for garbage because that is, this is sticky, this is dirt, doesn't taste good in stock and we can't use it. So we are just going to get rid of that. Then we are going to chop it up, it doesn't need to be perfect, just needs to be some kind of a dice.
Child: Why do they make your eyes water every time you cut it off?
Speaker: They don't either -- really, really, when -- and it gets worse, when the onions are really old, if they have been in storage for long, they can get really, really strong. Wait a second, I am going to throw this away. Just hold on for one second, okay. Now we are going to cut straight down, watch your thumbs, I want that thumb over here. No, no, put that thumb right there, thumb right there, okay, good job.
Now good force, man. We are just going to do some random chopping now. Just let me guide you; 1, 2, slow down, 3, 4, now I am going to flip this over to make it easier. Yeah, put your glove and wild here again. Alright.
Child: I can't.
Speaker: Yes, you can. There you go, now we are going to turn sideways, keep this finger scrolled; 1, 2, 3, good job. Now we are going to get this out of the way. So it doesn't get on the way.
Child: They have been walking.
Speaker: Right, you are not even, look -- oh your eyes.
Child: It's all watery.
Speaker: Are you okay?
Speaker: Okay, so now, we have some herbs to go into our soup crate. We talked about partially, you are just going to shred it up, pick it up, and just break it apart with your fingers. We don't need to chop it up. It's just for seasoning and soup. It doesn't have a lot of flavor, but see the time, see how it looks right there.
All you are going to do is pull down from the top which is kind of pulling off like that, and then we can save the stems for stock, so don't throw this away. Oh! Jack, you are done with your onions, how about we bring that over to our soup, ha?
Let me drab your bowl, put your onions in the bowl there for me. Watch that. I don't want your fingers in. Good job. And then, we are going to put all of our vegetables in this soup, and then it's pretty much done except letting it go. I will put some seasoning.