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Love & Best Dishes: Basic Knife Skills | Easy Guacamole Recipe | Kids Cooking Camp
Jun 4, 2024
Basic Knife Skills | Easy Guacamole Recipe | Kids Cooking Camp - Jamie shares beginner knife skills along with one more of the Deen's easy recipes for beginners. Learn how to make guacamole now!
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Easy Guacamole Recipe: https://www.pauladeen.com/recipe/easy-guacamole/
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0:03
- Well, hey, y'all.
0:04
I'm Jamie Deen, welcome back to the Chicken Box.
0:07
I'm just looking at this cute little book
0:09
called "Made With Love".
0:11
We've gotten this out, y'all.
0:12
This is to help introduce kids how to start cooking.
0:15
Now I started when I was six or seven years old,
0:18
I guess, in the kitchen working with breakfast stuff.
0:21
And I didn't learn any of my knife skills until I got older.
0:24
But today Theresa's asked me
0:25
to show y'all how to drive a knife.
0:28
So come down here, before we get into our recipe,
0:31
let's prep our things up,
0:32
I'll show you how to use a knife.
0:34
Now this is a really big knife that I use.
0:37
I've had this knife for a long time
0:39
and I bring this from my house.
0:40
It has good balance for me.
0:42
This knife is probably gonna be a little big
0:45
for you younger kids that are at home.
0:47
Find a knife that really fits your hand.
0:50
This, I believe, is an eight inch,
0:52
this is called a chef's knife.
0:53
And this is my utility knife that I do everything
0:56
I need to at work with this knife until I have to cut bread.
1:04
And then I use my bread knife.
1:07
See, this knife has ridges on the edge,
1:13
it's called serrated.
1:14
So when I have to cut bread,
1:16
this is perfect for cutting bread
1:18
and it doesn't tear the bread up.
1:21
So this is for slicing, cutting bread and things.
1:23
And this big boy here is for slicing,
1:26
dicing, chopping,
1:28
it's a good scoop, I use it as a tool.
1:31
I'm gonna show you how I cut onions, okay?
1:34
Now it's important that you leave this little button
1:37
on the bottom is what keeps this onion together.
1:40
So when you cut the bottom of it off,
1:41
make sure you don't cut off too much
1:43
'cause you want everything still together.
1:48
Now, there's two ways that you can do this.
1:51
This way is gonna take some practice.
1:54
I'm gonna take this knife
1:56
and I'm gonna make four or five cuts through here
1:59
on its side, being very careful of my fingers.
2:05
Always make sure you have a clean, safe space to work on.
2:09
So I got three cuts down the center
2:12
and I'm gonna cut from the button to the front
2:19
just a few times.
2:22
And now when I cut it this way,
2:28
it's diced.
2:32
So you make a few cuts
2:33
and then when you make this last cut,
2:36
half of your onion has been diced.
2:41
And when I was younger, I used to do it this way.
2:44
I would go ahead and cut my ring
2:47
and I would make a couple of cuts this way,
2:50
and I would do it this way.
2:53
- [Theresa] Much safer for children.
2:56
- Lot safer way for you guys to get started.
2:57
But an onion, it really is a good item for you to cut,
3:00
'cause it's firm and it's not real slippery.
3:03
And when you're using your knife,
3:05
the best tip is to always try to keep your tip on the board.
3:11
You don't have to pick up the whole knife,
3:13
you rock your knife.
3:15
See this, the tip always stays on the board.
3:18
So if I'm cutting this,
3:25
rock your knife.
3:27
I don't think I'm gonna need all of these onions in here,
3:29
but since I'm here, I'll cut 'em.
3:36
(knife thumping)
3:44
Rock, rock, rock.
3:46
(knife thumping)
3:47
That is a safe way to do that.
3:49
Now for our tomato, our tomatoes are a little bit different,
3:53
because they're much more tender,
3:57
and they're soft and you can tear 'em up.
4:00
So make sure you have your sharp knife.
4:02
And when I dice tomatoes, I take the top off.
4:11
Slice.
4:16
I like to roll the tomato, so it stays even on the sides,
4:20
I don't get too much on one side or the other.
4:24
Now this, my mom would say,
4:26
is the most important part, because this and this
4:31
is where the profit for your business is.
4:33
So most people would throw this in the trash,
4:36
but I can cut around this stem.
4:39
(knife thumping)
4:41
This is good for a couple different reasons.
4:44
This cuts down on food waste.
4:46
And there's so many people in this world
4:49
that don't get enough food.
4:50
You don't ever wanna waste your food.
4:53
And this part of the tomato is just as good
4:56
as the rest of it.
4:59
See how I'm rocking my knife?
5:01
I get something that I like, I give it a couple of rocks.
5:06
(knife thumping)
5:07
Trying to keep 'em all uniform as best as I can.
5:12
(knife thumping)
5:13
- [Theresa] Jamie, I diced a whole bunch of it
5:16
there for you as well.
5:17
- Okay. - Just so you know.
5:19
(knife thumping)
5:21
Think we might have more than we a need.
5:25
- [Jamie] Which is a bless.
5:27
Okay, now I'll show you this.
5:33
Our recipe calls for cilantro,
5:35
and a few people when they eat cilantro taste soap bubbles.
5:38
I taste soap bubbles when I eat it.
5:40
So I'm not a big cilantro fan,
5:43
but I'm gonna show you how to do it.
5:44
You just stem it.
5:46
You get your stem, you just pull it off in clumps.
5:55
Pay attention not to get any stems in.
5:59
You can just pull down, cluck, cluck, cluck.
6:03
I've already done a few of those here.
6:10
(knife thumping)
6:14
Now I am just gonna chop 'em up.
6:17
This hand, pay attention to this hand,
6:19
keep this hand out of it.
6:21
Our left hand doesn't have anything to do with this.
6:25
You don't want your finger getting lost
6:27
or your right hand out working your left hand.
6:29
So I keep it clear.
6:31
(knife thumping)
6:37
On the board.
6:39
Pull and push, and pull and push,
6:41
and pull and push, and pull and push.
6:45
There are a lot of different ways
6:48
that people that use knives.
6:51
I haven't been to any formal training or culinary school,
6:54
but this is the way that I learned it
6:56
and this is the way that I do it.
6:57
And knock on wood, I haven't cut myself in a very,
7:00
very long time.
7:02
The most important thing is to be patient
7:04
and work at your own pace.
7:07
Now Theresa has brought me,
7:08
what is this, Theresa?
7:10
- [Theresa] It's a garlic press.
7:11
- [Jamie] Garlic press, I've never used it.
7:12
You put this in there and then you press that down?
7:15
- And it minces it. - And then what happens?
7:16
- [Theresa] That's your minced garlic that you're gonna use.
7:21
There you go, it needs a push through.
7:23
- [Jamie] Well, look at that.
7:26
- [Theresa] You need one teaspoon for this recipe.
7:32
- [Jamie] Well, look at that.
7:34
There are a lot of handy tools
7:36
that I do not use 'cause I'm old fashioned,
7:40
and some people would say, hardheaded,
7:44
and I would say determined.
7:46
I like to do it old school with my hands.
7:49
Now for our avocados.
7:52
Avocados, I love 'em,
7:55
and they're full of good fat for you.
7:58
You're going to check,
7:59
this way there's a little bit of pressure
8:01
where you can feel it.
8:03
If you get 'em too hard, you won't be able to use 'em.
8:05
And if they need another day or so,
8:08
if you put 'em in a brown paper bag,
8:09
that'll accelerate the ripening process.
8:14
I'm gonna take it from here, roll it around.
8:21
If you want to get really fancy,
8:23
you can scoop out your avocado and save this skin.
8:28
And you could actually serve your guacamole
8:30
in here with some chips.
8:33
You can use it as a little bowl.
8:34
Don't watch this kinds and do not do that.
8:37
Don't do that, that's for me only.
8:39
Get your parents to help you with the pips.
8:42
I've got couple of my avocados in there already.
8:45
I'll show you the way that I do this, it's very simple.
8:49
I just squeeze the outside
8:54
and I can squeeze the whole thing out.
8:56
There's another way you can do it
8:58
if you're looking to garnish
9:01
or if you wanna make something super special,
9:03
you can slice it
9:13
and you can pop it out in whole pieces.
9:15
You see, since what we're doing is guacamole,
9:18
it's okay, I just went ahead and squeezed it all out.
9:21
This is another really good tool
9:23
that I love to have in the kitchen.
9:24
This is like a bench scraper.
9:27
So this helps you pick everything up.
9:29
So we're gonna do our recipe now,
9:31
so I've got three avocados,
9:34
I'm gonna not use that cilantro, thank you very much.
9:39
Tomatoes, a few tomatoes,
9:46
and just a few onions.
9:48
Avocado's the star of the show here.
9:52
So I don't want anything to overpower my avocado.
9:55
The secret ingredient to guacamole,
9:59
for two reasons, is you have to have lime.
10:03
The lime juice prevents the avocado from turning brown.
10:09
Avocado is like an apple, when you take it out of its skin,
10:12
it begins to age very rapidly.
10:15
And the acid in this lime
10:18
not only gives a really big backend punch to your guacamole,
10:22
but it also keeps your avocados from turning brown.
10:24
So it's really good to have.
10:27
I'm gonna take a little bit of this garlic,
10:33
and that's it for this recipe.
10:35
But wait a minute, you know I'm not done.
10:39
The bonus for, y'all,
10:41
I make guacamole at the house all the time,
10:42
people really love it, I put a little sour cream in mine.
10:46
This helps cream it up.
10:48
So maybe a tablespoon right there on top.
10:52
I'm gonna take a good pinch of salt,
10:55
this avocado really needs a little bit of salt,
10:57
and my tomatoes do too.
11:05
A little bit of black pepper can live in there.
11:12
Now this is a rubber spatula,
11:14
this is great for mixing everything
11:16
or scraping all your ingredients outta your bowl.
11:18
I use this to make a lot of my salads
11:20
here at the Chicken Box, so I'm gonna use it today.
11:24
To mashup this avocado, I may need to put a fork in it.
11:29
Oh, I'll show you something.
11:31
You know what's fun?
11:32
I love to do this.
11:33
I'll tell you what, let's take one quick break,
11:35
and when you come back there'll be more fun.
11:37
Y'all get yourself some gloves.
11:39
Gloves are fun to work with in the kitchen.
11:41
I wear these when I wanna handle food safely with my hands.
11:46
And my mom always said the best kitchen tools ever,
11:50
God put it into your arms.
11:51
So, 'cause I have to mash this up,
11:53
I'm going to put my hands in it.
11:55
It's fun to play with your food.
12:03
I love guacamole.
12:04
It is good on your eggs, it's good on sandwiches,
12:08
it is delicious, and there's really nothing to it.
12:12
You can dress it up if you want to,
12:14
you can add jalapenos, you can put your cilantro in here.
12:18
But for me, tomatoes, onions,
12:20
guacamole, little bit of seasoning and some lime juice,
12:23
that is delicious.
12:29
Hot dog.
12:34
I've got my skins over here, so let's use 'em.
12:45
Ain't that a cute little way to serve that?
12:49
Let me see if I've got a container in here that we can use.
12:54
(containers cracking)
13:15
Put a couple of our chips right here.
13:17
This is an awesome looking little snack.
13:20
That's a terrible container.
13:22
I don't have any plates over here.
13:25
I tell you what we will use the cilantro for
13:28
is just a tiny little bit of varnish right there.
13:36
And that's our guacamole.
13:37
Let's give it a test drive.
13:38
Y'all want to?
13:44
Uh-oh.
13:55
Let me make sure.
13:59
Hmm, it's as good as I thought it was.
14:03
This is delicious.
14:04
Thank you for spending more time with me today.
14:06
This is the longest video we've done in a long time.
14:08
We've learned our knife skills and we learned a recipe.
14:12
That is delicious, I hope y'all enjoy it.
14:14
I'm Jamie Deen, I'll see y'all around the kitchen.
14:18
Hmm.
14:20
Hey, y'all, it's Paula Deen.
14:22
Now, if you enjoyed this video, be sure to like it
14:26
and click the subscribe button as well as the notification
14:29
and bail to be alerted when I post a video.
14:33
Love and Best Dishes Y'all.
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