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Tags:How to Peel and Cut Garlic,cooking for children,cooking for kids,cooking with kids,cut garlic,food for children,kids food,peel and cut garlic,Peel Garlic
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Female Speaker: Guess what we are going to do?
Female Speaker: Garlic.
Female Speaker: Garlic, you think. So what's this called?
Female Speaker: I don't know.
Female Speaker: It's a bulb. Kind of like a tulip bulb, flower bulb and within the bulb are tiny cloves. So when you hear or see a recipe that says the cloves of garlic or a bulb of garlic, now you know which one is which. We have got these cloves out. I am going to show you how to peel them, and we can use these for numerous things. I have a little cup here for this. The first thing we are going to do is pop them, and this is kind of fun. Put it down, set your knife on with the blade away from your hand and cut. Do you hear that? Let's see, pop it. Good job! Yeah, one more. Pop that one. Alright, now you are not afraid of them. Now since we popped it look at how easy that just comes up. Do you want to help?
Female Speaker: Yeah.
Female Speaker: Okay this one is for you. Let's peel that one. Still working on, oh this is going to be a great stew once we get all this done. I can't wait. So I have got all this peeled off, see how easily that comes off now. Now we just have the clove and I will keep that garbage altogether, good job and you have your clove ready?
Female Speaker: Yeah.
Female Speaker: Good! So I will give you sea-bird's beak and we will keep this one let's move your knife off your cutting board, yours as well, and why don't you do some garlic too?
You just see how we popped that. Knife, yup, play it away. Oh, good job, now you peel it, alright and then we are going to chop them up. You can work on that and I will show you how to do it while you are peeling. On garlic you see how it has this little root, you have one too it's right up on that side and you have a root as well on the outside of this little e green. Other side, yep, that's the root. We want to get rid of that. Just take your chef's knife and just cut off that tiny little root. See that? That's garbage, that's tough, each like we've eaten all rock. Yup, you can throw that right in our garbage, great!
Now since this is so small just to make it a little easier I am going to use my pairing knife just like I would have Chef knife. I am going to make series of slices and you can see this one has this little green thing in here. What do you suppose that is? That's growing. It's creating a new plant. This is a living organism. These tend to be a little bit bitter, so we are going to pull that out of there, make it a little easier for you. That's garage.
So now we just have this lump of garlic, we are just going to slice it. We use our finger just like this. Now you can do that finger thing, yep, exactly, just slice it up, it doesn't matter what it looks like, because we are going to chop it.
So see how I sliced it. Cool! You do yours, let me get rid of garbage. How are you doing darling? Kelly, good job. Yep, just pull that right out, that was bitter. So it means it's a little bit older garlic. Good! So now once you get that sliced, fully sliced you are going to go back to your Chef knife and we are going to do something different. Go ahead and hold it, you are going to put your hand on top and you are going to rock and rock and rock and rock and rock, how hard is that huh? Okay, do the same thing once those are cut. Yep, scrape them up and then scoop them all back together again. Put your knife down and chop, chop, chop, chop, it doesn't need to be pretty. Good job! Keep your other knife out of the way.
Well, that's fantastic. Well, we learned about the very important basics in cooking. The cuts, the knife skills, some sanitation. So as we progress through our cooking methods, we now know about our pots, we now know about our pans and we will have a great time cooking, won't we guys?
Female Speaker: Yeah.
Female Speaker: Alright, let's get that stew going.