Description of the video:
Name by name has been weekday and I'm the director of alumni relations and I talk about, we want to welcome you tonight to our cooking class with Chef Stephen guy. First off, I wanted to thank you all for joining us this evening. And I wanted to give a special shout out to all of our Indiana University Alumni Association members, whether you're proud boil or life. We appreciate you all of our friends at IU Thank you so much for joining us. So we I'm also part of the IGA COCOMO region and Isaiah COCOMO reach end. We serve all IU alumni that reside. Howard's had been counties, and we also serve all IU cocoa alumni. So we're here for you. Also, if you're interested in meeting with B to talk bottleneck row brands or events or ideas that you may have by assumed right, this pandemic, learn what's out lists for lunch. I would welcome that opportunity. So without further ado, welcome Chef guy, and walk into our kitchen. Thank you. Been Hello. My name is Jeff Stephen guy, like he said, and I'm very honored to have this opportunity to do cooking demonstration that's going to kind of focus on healthy eating. Healthy eating is kinda one of my passions from way back before I was even a student. And collinearity school and sits in as different students. And I've trained chefs. I try to make them share that same passion so 200 people could eat healthy. Traditionally anger the same concerns about healthy food and either it doesn't look good, it's expensive, it's not appealing. It doesn't taste good would be the biggest one. I couldn't disagree more with any of that. So I've chosen a wonderful, wonderful diff that's easy to make, which I'm going to show you how to do. And I call it orange Rafi, read knwo. For I get started though. I always like to throw in some extra what I teach people how to cook. I always make sure obviously that the flavors get, obviously that the cookie techniques are good. But what's also important? He played it good. Even when I come home, I still played my food as if I was in a restaurant or I was still at work. We came with our eyes. I never, we've all heard that expression. But it's not just an expression that's actually science. If you like, what you see, your mouth will salivate. And if he Salovey, that's the first step of digestion, right? So let's make sure that we played a real nice and I teach you how to do it, that we can make stone stunning for your loved ones. For me. Next, I'd like to show you you've seen this before on cooking shows, I'm sure have all the ingredients set up before you. That's an excellent practice to do a home. Anytime you're going to prepare some collinearity school, it's one of the first things you learn. We call it nice and plots. And what it translates to is to have everything in its place. Now I'm still going to be demonstrating knife cuts for you. We have some questions of do we need to have all the vegetables pre-cut, not gonna demonstrate everything, and then I'm going to give some tips on it. Then I'll give you a little time to do it there. But ab and this keeps the organized and be unorganized, makes the meal flow smooth and allows for me to do nice, beautiful pleading for my band. So quick question, does Chef guy? So a lot of times people are like, well, it's just going to increase my dish long. So do you think that that's a valid concern, Carmine? It's worth it. Also, these dishes that I use are varied and expensive. You can get a variety of them if you have a food supply store, I think I literally got 25 of these per six bucks and alerts for just two or three bucks more. They walked really easy. They're all dishwasher, safe, they're all microwave, say most of the type expect where products are. And I've had these for years and it works out really, really nice. There also again, if you have Chinese take-out, they're going to kind of hang around Seal. Sorry. Before we get started. Since we are going to be Johnston life work, always want to make sure I'm holding my knife, correct. Or I like to teach people to do that. Then I always like to sharpen the night, but it's not technically sharpening. So what I'm gonna do is I'm going to take my thumb and first finger, pinch my plate here. We call this area the sweet spot. That's always because that's always going to be the most sharp partisan. I gotta wrap my three fingers around here. This way I have all the motion in action. I'd be kind of like a sign bullshit, right? For some of the cuts, we do trials. Sometimes we'll call it rocky P. Notice I keep my novels back. We call this walk in with my fingers pointing back. The night can only hit here and it can't come down on my fingers. Also something I like to teach and instruct a dull knife, Wolcott faster than a sharp knife. But I know that doesn't make sense. But I'll explain myself. A sharp knife is going to go where I tell it to not give me any sets. A dull knife, my squirm and end up sliding over in the right amount of force. It's going to be a very nasty this is called honing steel. And always make sure you have one that has a little not regard on it. I'm going to take my knife just like I was holding it, start at the bottom and go down to the tip. Then I'm going to do it to the other side. So what I wanna do this for every time I do, if this side, I'm going to do it on the other side. This actually is not sharpening a knife. It gives the illusion of sharpening a knife because it straight. I've honing the diet because what I'm doing and I know you see on TV they go lightning fast. Workout to if we're in no hurry. That delays. What happens to your knife over time as you use it? As if you can imagine this being the blade over time under a microscope you would see it starts getting bit. Well what that pointing still does, right back into a straight line again. And that's why it gives the illusion of straightening. Alright, DNA questions of Var1 the night. I don't. Alright, let's build our first ingredient. We are going to get started right away. I'm going to just kind of do these in order that kale I kind of got when they didn't have a whole soap and they did if he didn't purchase kale that was whole meeting still on the stem? Yes, the stems excellent fiber, but we're just going to go for the leaps of it. So you can cut those off or just even pull those off. Sometimes I kinda rough pull off log kind of shop. Really. And nice. So kinda see here on my kale, lets dump it all out. And I'm going to kind of look through it. If there's anything that doesn't look quite right and just kind of throw it out. Discoloration isn't real bad, which you want to look for is if it's taken on a sort of slimy texture. Other than that, this looks pretty good. I got a little bit of a stint here. That's not too that I was referring to. The bigger stems that you will see on kale that could get the size of a pencil. Cut it down just a little smaller. So again, I pick my knife in a pitch, but my three fingers that are going to hold my claw hand back, they use like blade to kind of bring it in. I just wanted to have a little bit smaller. I consider it a rough chop. It is considered a rough chop. Right. And so what if somebody went ahead and purchased creed shops kale, because maybe for convenience, say K is just easier to just remove it from the back waters. What are your what is your advice felt that there is nothing at all. I would still just kind of skim through it. If there's any extra large stems and there you can reboot those Even if somebody has frozen kale for today. Sometimes I like that just for convenience factor. If I have frozen kill and I make it soon, but I just, I ban, I want this to be just a little bit healthier. I just put some of that in there. Again, just kind of make sure that you use and fresh kale. There's no discoloration. That's real, that word, nothing that's really slimy. Next, we're going to go ahead and prep our onion. So I peel the onion, however, I left the novel at each end of it. The reason why I did that is I want that to be a reference point for you. That is what I am going to cut through. I'm going to cut through the knob. And I'm going to cut all the way down to the knob. I see I'm cooking shows. They've demonstrated how they dystonia and but sometimes I feel like to skip a couple things. Sometimes I will cut it on the side, but that's mainly for onion rings or if I need a nice slice for berger. So again, I'm gonna hold my knife identical, going to use my claw hand against the odds in place. The ninth, it's right there on my neck. Well, one nice chop streak now. So now the ninth, Now the dungeon can lay flat. This prevents rocking. And again, like I said, I don't like that slide right off that. But getting rid of visibility to HR, all kind of CSE does that. So a lot of times when people are cutting onions, they're like, oh my gosh, don't cry. Like if there's certain specific types of games that have more of a potency that over others. Well, while you're up against, I know there's a lot of myths. I've heard everything from 3DS, your onion first, which destroys the integrity of the onion glasses. I heard that you that won't actually affect it, but I'll tell you while I've even heard somebody say put a piece of bread and about, there is no trick. It sulfuric acid, acid stings the eye. So if you need to wear glasses, that's probably my best buys for that. But we'll go ahead and show you how to make some real quick dice out of this. You guys can do this at home then. So I'm going to use my claw me and I'm going to even an outbreak here. Suppose I did, was just remove off one little knob of it. Now I'm going to turn it so that space and make them I'm going to cut straight down through it. And the size of cats I'm making is the size of dice that I want to, I don't know if you can see that two while there. So is it still connected? Could you thought you had it completely gone through at the onion is still connected. And with that, I first started teaching students. I tell them to do this and then it actually fell more comfortable. And you want to go and remove that, you can. Next, I'm going to do a sitcom. And I'm just going to kind of that shimmy than I've been like that kind of rocking back and forth. This onion small enough, I only need to do that one. If you have a real big onion, he may want to do two horizontal slices through it. So now that I've kind of vertically like this, then I've cut it in like this. All is, I have to do is now turn it to the side. Still using my client in my Anita's perfectly dice to me. That's a great suggestion. Eventually you will get to the back. And also I do for that. If it's just these damn, I got really close here, so I got lucky. This last part spent shop roughly. You follow that? Yes. Also now did a straight again on this other half of the onion. Just let me get this out of my wafers. That way you guys at home didn't have a chance to do this as well. So it's one thing, it's still leaving some room on the correct that's right. Is to get a little bit of an update. Then I'm just going to come in horizontally again. So I've made grid, if that helps you memorize this also, just kind of made a grid on it. Now I can just drop freely. Now, onions or so. Some people say, I hate yet and I don't like them at all. I don't eat them at all. What, why do you think that they're so good for flavor enhancing addition? Well, is one of the original, what we call a mirror qua, ingredients. There cause founded soups, stocks, rows, that's two parts. One part care, one park salary. If somebody absolutely doesn't like Anthony and I would see if they like a sweet onion. And I'd even go for the great, the Delian onion and see if they like it. If that's still a little too pungent forum, maybe they might like a shallow, which is just a little bit more. T. Plus last firms will trend away from, still. Move it aside. There we go. Nice perfect little dice. Ucl are all uniform in size. Yes. Sled will give everyone a chance here to get caught up on that. Right? Now here in the last year or two, there's been something really convenient come out. And it's these little mini peppers. They have the same flake there. The green bell pepper, orange, yellow, et cetera. Com and it can be a little bag, very, very, very, very reasonably priced. And you get all the colors in one bag other than Great. That's just really convenient. Now, much different flavor than a green belt. But as I was talking earlier, we eat with our eyes. So I want to color in my ditch, right? I want that to have a little bit of a wow factor at play. To me is a canvas that a food is going to be my pain. And I love it when people go Wow, my favorite comment is that so pretty, I don't want to eat it. I'm going to make them, but I still like to hear that things are not these peppers chef there not. So I might enter night against you, for example, like how PTO or know a gas fine. I, for example, know this as a Scoville unit one. And what is the scope yo-yo nebulae skill. It's a system of measuring heat. Okay? This is the entry level meeting. There is no B. This is where it starts. This is mild. I would love my grandmother had this a little bit different because I just want to point out a few things on this. So obviously I'm going to cut off the stem. Again. I'm gonna use my Florian kinda rocket Mac, that rock. It literally is going down like that. Can come back, maybe sweet spot. Then from here, I'm just going to cut it in half because I wanted to do something to the product. And I may even need to cut it down again into quarters and I think I do. So I'm going to get it so it doesn't roll than adults flaps. And this could be an audience of sharpening a knife per-click. And as we're going through this, if you have questions, please feel free to post a question in the Q and a box, and we'll try to we'll try to get that question answered for you as you're cooking your Daesh. And I think we might have one. Let me just double check that here. A second chance. Well, at least checking that the stems and rib I'm just going to hold my my flat. And I want to remove the thanks JT. So I don't want people to see seeds in there dish. I don't want to see the rib or what we call the pit. That's all I do is just take my knife and just ease it, right? So here's a question because sometimes as you are well aware, I tend to overdo things. Surprise, surprise. So would you rinse off just to get the seeds out? Would that affect the flavor? What's written? I know, yeah. Okay. I'm just gonna kinda quarter These. Will be another question. Whoops. I shop, I only have full size peppers. Is it okay to use? It? Absolutely. Is. These are just a new little convenience thing that I like to use because it gives me the variety of colors like us that adding color to a ditch. If we do a future show, I'd like to show how I like to kind of a full-size pepper. I don't use the rain. I've pulled it straight out and I actually go down the side. And then from there and kind of go around and appealing action. It's easier to show than it is to explain. And also there's a trick I can do, right? File any part of that effort. I could save the rest by not cutting all of it. So the farthest flavor gives you're absolutely finally. Just got a few more of these to go. But I'm also want you guys to have time to get this done again and just kept the cap off. And then go right down the middle. The cop beautiful, that marine What is oh, wow. Yeah. But I pulled it up. What it looks like. It they can be seen quite well from there. I'll even come closer. Just two people can see, so you can kind of see it's maroon, but then on the inside it looks almost a little orangey. Now let this be a good source of beta-carotene. Because you think an orange terra, things of that nature. And like to check on that for you to like give me the precise answer. Traditionally, when it comes to vegetables that fears warnings are probably as big guarantee in the color. We're going to think we just need to do one more lethal hold him for another day. Okay. Cuz kind of buzz through here. I'll ship. We have another question. Sure. So someone asked what the metals are behind Yo, peculiar to explain this nebulous thing. It's, as my wonderful boss says, it was the canali moment for me, as well as workshops that they use to compete in a year since Ferrante. Well, I mean, an important hasn't gone, but kind of like in the Midwest area. And I always do at healthy dish. No different than what I'm talking about today. And there's four times I one the divisional, and there's two times actually won the gold champions. So healthy food aid, your culinary olympics figure for trilogy health services is correct? That is correct. Okay, good. So another question, we had a chef, what type of tale to use? Because there are so many kinds. Far as from a nutrition standpoint, they're not gonna very two different kale in its raw form. All of them kinda do have, um, so unlike most grains, That's how we're going to cook and prepare today. That's going to make it a more attractive color and more desirable flavor. Because some different callers of kale out there, a favorable way. That's right. If that what that was how I was going to answer that. If that meets your artistic vision of your dish, then I would say take that direction. There wouldn't be times I might like a purple pill in use will change the flavor of the ship, Wilma. Okay, interesting, Another question. So the recipe calls or coaster assaults. Once the significance between that and just your regular table salt and I felt my favorite thing about kosher. So. Is I can I feel like I'm in control, actually keep it in this nice little With this year that was actually made by an IU aloneness can fry Stevens, I will begin with a more coarse texture. I cut one. The a handful of times unintended. I feel like I'm in control. Now sees an high. I can actually watch it because it's large enough to touch the product I'm seasoning. So to control reason for me that I actually used it. The reason why I'll go ahead and answer that now that we're going to use breath cracked black pepper and I do a course crack online. Is it releases the oils fresh and you get more pleasant, pleasant flavor of the peppered. It's like it hasn't dried out. And you can do that just with like a standard pepper grinder if you've had one at home. Also, you can tie pepper, cry made her own shaft grinder at the supermarket where you just kinda twisted that it can freshly graduate working on top of your desk. That's right. Well, I like to do to grind my spices. You know, the little coffee grinder to have separate when I use just for spices. As seen here. Also, I'm due now these bell peppers so we can move alone, is I'm just going to come, doesn't have to be a perfect size that I'm using the rocking action again. So I'll take a full strip like this now that I've got the seeds and the stems out of it. And I'm just gonna go right down the middle that I'm going to turn it to his side using my flaw in it, just rock back and forth on it. Give everyone a chance to do that at home. It a bigger category, ugliness right? Now is that the absolute end of the world? If you get some seeds in your dash? No, not at all. In and a bigger more production studio kitchen where I could go to a saying have multiple camera angles, I just show a little bit crazy process on that. You are welcome to do that on that. If your product is real wide, maybe you want to pick a couple cuts in it. I'm just trying to eyeball. It still is all pretty close to the same size. It's going to make such a pretty dish. It lifts them either just solid colors I could putting together. Notice that's very fall like Another thing that throw convenient about these peppers. Is there good all throughout figure? And it's so convenient the way you can just bind and that little bash Absolutely. That's already stored for you. They're not loose in the refrigerator. While they also make good for salads or stacks or things of that nature. Yes, very, very convenient. Sometimes I just like the flavor of raw vegetable baby, a low-fat did. By the way, there'd be another healthy approach. You can make wonderful dibs on a beautiful yogurt. Now been on this nice little avocado yogurt salon trust anchor for a little bit. Very like Southwest flavors, especially if your dip in a paper in a very good. And don't try to go super fast if you're kinda get in. Nude with your knife. And in addition to that, if you haven't invested into a nice chef's knife, I would highly, highly recommend that one. You're going to have it for life. So anything worth having for life is worth that investment. I recommend maybe gone to a specialty store. I know most major cities offer those colony restores it you can go to. I've had this naive for 12 years at this point isn't the same. Did you get that military small l? It has never that knife does unless down I'm not going to get into brands. But I can tell you you're going to get what you pay for it with a knife. So it is worth investing. Their hope everyone's doing all right with their knife cuts there. Oh, so Chef at whatever you use to teach because I used to teach culinary classes skills, thinking on did you ever have students that were being afraid of the knights were afraid that they were going to cut themselves. Do you have maybe some quick suggestion is to kind of stay late. Don't be afraid of that I play anything and maybe you could be good to people as a kind of venture down this path and sounds the best to. No one was ever necessarily scared of the knife. I get scared when they were holding it wrong. And sometimes you find out that, well, I've been cooking with so-and-so for years before I came to school and this is just the way I hold it. That would be the worst scenario I ever had to deal with. And all I did was just challenge them to over Sure. So if they were with me for six months during lessons. So yeah, at least for six months do it my way. And I think every single time they always ended up doing it this way. So another question came in. Do you recommend for steel are left for nice, for still makes for a stronger Billy. And when you do sharpen it, hold it because that's longer. Also. I don't know if you can see this from there. The blade runs down the middle. That's called a full tang. That's a nice feature. Set it down. How I just had them hand-made knife, that's how you add somebody knife. The way you sit down, let them pick it up. There is none of this. You flip it around now? Yeah. Just set it down. Loved them thicket of and sometimes it can be easy to forget to do that. As you could see that nevertheless chef, nevertheless the forget gate with him because he's good. We've got to get something, keep waste them, but that's so wonderful here. What's our next step? We're going to miss the garlic finally. So I'm just going to get out of. And I'm going to not put so standing straight up like that, I'm going to put it on its flat side. I'm going to hold my knife down so the blade is pointing down in one smash and the lake was a way for you as correct that Blake was away and it pulled byproduct straight out, believe it or not, even though it's smaller, it's not as hard as it sounds. This is going to cut very similar to the onion. I'm actually just going to take my knife down and make a grid like that. But I'm not gonna do the horizontal, okay? Now I'm going to do the rocking actually bn. Then I'm going to show you something pretty cool. So another comment just came in and I don't know if chef will get this as i you folks, well, but somebody asked like this to play whichever you want to know what that gains phis, two blades for the ideal. But as it relates to your naive, I hope you can see this, if not maybe future, but I'm going to now take my knife like this. I've got my fingers on my plate that this away. And the action I'm going to do it kinda looks like this. It's gonna kind of move it aside. Lab pressing. You see, that's due to the garlic itself. So it's almost like mashing the garlic. Is that yet the right term? It is. So it's almost like you're making a garlic Pace. Yes. Shaft is sure is. If you can kinda see that there's this kind of paste it out. It's a little hard to see because of the color in the lighting, but it's kind of right in this area. And that's a whole Kluger Burlington, what's nice is smaller, you cut garlic, more positive becomes, so it's a robotic sacred. Stoke. Waves discussed. This will let you use classed repair and an ice. So that would be ODEs. Ode. So if you add these, you get real close. You'll see has very, very fine, fine lines to it. As the blade comes down. That's what forces to reach stripping the blade. So again, it's not surprising. Sharpening stone, stone. This is restraining a blade. And if this is done before and after every knife years, once you've watched through life, of course, you shouldn't have to sharpen your knife too, too frequently. You need to start, keeps my skill it up over control-click though. We're at six o'clock, six, you got 30, vanish that. We'll get it going. So 1.5 tablespoons of olive oil, I'm going to eyeball that. So a sacred cooking anything I do today? You kinda got free range. Few I foresaw that yourselves. What I'm saying if you love about that were add more belt member. You've got some options available to you. I also, I always when I Kircher saute, I use olive oil, extra virgin olive oil. Extroversion olive oil is done from a first cool Press has a wonderful free taste. Honestly, that's a little bit better suited for ready to eat, like salad. If I'm going to saute it when we're getting ready to do that. I like to use just regular olive oil. It has a higher smoking point. So I don't have to worry about getting in the urn pragmatists and they're almost by about a 100 degrees difference. So another question came, a chef, I'm looking for new paths and, and so what should I look towards? No quantity. Price is going to be in there again, the, again a canvas up you should have for your life. Real quick, I'm gonna add my kale. And at what temperature do people used to warm up the pan or EFG, medium, high. Wonderful question. I meant to say that, I'm sorry, it is going to be medium eat with pants. I like pants. I could go from my stove top to my God. And so I want to make sure my handle is silica. I like good heat conductors. It's really nice when you have type EDM around something like aluminum. Aluminum conducts heat well titanium per bin, and also above all, proper care of your pants. So if you have a scalding hot pan and you're done with product, don't put it in a dish water. No. Let it cool first and then go ahead and wash it, whichever she's avocado. I don't mind avocado of nice omega-3 fatty acids. One thing that's really nice about this dish, I'm going to greatness over. This was too cool. We're gonna do the great partner. Well, I love the night. So that THE credit grade looking kale, I started getting excited apart. Now it's going to start turning this bright green CIA in. I know I said go a minute, but this starts taking that color and I'm starting to get some good aromas. Awesome. So like if, if one would prefer to use like avocado oil or whales, or what would be those benefits when that change the flavor profile of the Danish? What's your expert opinion? I can answer the change in the flavor profile or no matter what it is, if you're really in tune with the oil, it does resemble what it comes from. But if you're Serbian people, whatnot allergies obviously don't use peanut oil, walnut oil, olive oil, I think has a nice little fruity. And then what's 90 tone, which I really, really enjoy it. Next, we're going to bring in one of my favorite sounds. In fact, the word saute translates to jump. So one of the things that I know I have done what I thought is unlike other recipe calls for garlic, and I go ahead and add that in with that on it. I'm not going to add it in yet. That girly will burn before these onions are ready. So I'm adding things and certain or the candle I want to get to a brain drain and kalos so tough, you can even deep fat, right tail and back. That's the first way I had. It was a garbage. So I'm not worried about my fail fall apart. Onions are kind of dead. So there next. Bell peppers are pretty close. So here they felt and felt like a party. So already starting to smell wonderful. Likely increase the, can you see how pretty that is? For the garlic it's going to do in just before my feet won't even do your garlic right after that. So chemo kind of works like rice is a two-part moisture to one part gray. I always keep extra moisture on the nth is when I use a larger scale like this, I might get more evaporates and then before the Great had a chance to break it. So I just keep a little more, just go buy your eyes. Also with rice, especially if what we call the pull off method will saute it first. So I know a lot of people will start their knwo flow, boil their water first, then the lather came off. Well, that's fine. That works. Or whatever I do it the other way around. I like my key. You want to kind of get robe with a little bit of the band. I have likely to take on those flavors from saute and that kind of genetic labor. Well then you're good with the girly in the rice that helps prevent sticking and flew the k1. And you start to feel that for those of you that are making decisions, all, I hope you're smelling it because we had a to snuff television yet, but it smells fantastic. Writers does. Well. Alright, here comes the key NWA, directly and no moisture is direct, he'd walk ok. So you things about kale that chat are we still can mediums have yet? I'm still a medium to medium. I always liked cooking with gas will also design and control. Kale is excellent and calcium, potassium, fiber. Lowering cholesterol. Hdl is also known for lowing your risk of heart disease. Caillois is an ancient grain as I correct? Correct. It's taken thousands of years to gain popularity over here. Cain was very, very few plant-based items that not only this protein as your essential amino acids. And I'm going to go, there we go. That I'm going to put a little twist and turn my eight now to more of a medium. So you're still at your, at me. You were a little medium highest shrink. And then we're just going to kind of watch that. And I've got more chicken stock here recently. I could light came on chicken stock. A lot of people tell me I don't like Keane. Well, I tried it tastes like that. My first question, what you're cooking in water. Okay. Well, that's not going to taste like anything. Vegetable stock, chicken stock, beef stock, flavor or water with linen, Scarlet and all that. So it doesn't even have to be a stock, just give it something. Give it a chance. And would regular queue I'll work at this dish. Yes, absolutely. You're just going to change the color of it. Came while also is excellent and zinc, iron, magnesium, potassium and addition, one cup of Qing law contains eight grams of protein and five grams of fiber. Does excellent quest the GHS, the diversity between red and white, and that's just the green. This I just just a color profile is all it is. All right, let's get these out of the way. We're going to get ready to start setting up for the fish. So a slight things down, I'll still need to shop and shrimp here. Is that the server you're going to make our time work there. I did meet the talks and I truly, I'm sorry, I love, love, love food. So with parsley, all I did is get rid of the stem. Anytime I hear somebody doesn't like an Arab I always acquire because I see him just kinda rebel Badshah. Was there stemming that. Well, the stems are bidder. A lot of people that know likes launch or they'd probably get awesome stem. Just try it leaf only. With this. I'm just gonna kinda runs by NIH through acts as kind of a rough shot. As it becomes smaller. They started bringing in and a little more so it doesn't go all over the place. And another question about key wash out. If they're a good tissue per key lot firstname and they've got a low-carb diet, does have its carbohydrates. What I would do if you're really trying to watch their carbohydrates, it just increase the vegetables. Get into your vegetable spirals or slices or roast some zucchini or Rosso. Just different vegetables that we could even be used. And just here they just increase that church. I've done. So like if somebody would want to erase cauliflower code example could be a good option. It would be a wonderful opportunity. Get different colors of that. Once I get my personally a little bit more, true, remember the sweet spot of the night? You will come to rest. 40, Dixie song pepper, the key you want. It. So happened. It lessens guys, they're really great. People come at, unloaded it. Or I take a little bit of dill beer. You like, dill plane at once, you'll have it forever. You know, these, these sweet slow, nice just gets small. Go ahead. Start eating this piano a little bit. And look at what temperature you heat up your pants for the fish, we're going to just go medium only on this. And I use the extra are part of the 1.5 tablespoons of olive oil. So another question came in chat, I bought my fish two days ago and it's been in my fridge. Still locating two? Yes, it is. But feel it make sure it's still firm that go by your nose above all. We'll get just enough thing area that's going to go ahead and cut off both ends on my level. There's a couple ways I can flavor this will not adding to. Try to have the recipe says Have the juice. I'm just going to throw the ends and there, why waste anything? So you so kinda being sustainable and using what you haves versus the oils that exist inside the flush of this will give me a nice little later. Little quick trivia here. If he put parsley, limit and garlic together, you get a wonderful Italian gardens of Grenada. Oh yeah. Really nice, clean. But I'm going to go ahead and garnish ready well, this heating, starting to get there, try to smear modulo. So regarding the fish chefs, honest. Honestly, some of our tours because we help US or California or again, taxes. Marilyn, thanks so much for joining us on. Some people have the ability to get fish fresh. Obviously, us kinda mentally I'm not state might have more difficulties getting the fresh you etch. So if they aren't easy, if they are pro or con to using fresh versus rows enter. What's your pain? There is there is no comparison to fresh fish for any of you that have traveled to a coastal state at it. I'm jealous of you. However, there are, if you do have inland, you can chew face that has a better flavor or maybe a more in depth later than others. I, I really like more entropy. One thing I would say to do. And if you're going to be healthy and consider yourself, do the same thing for the plan. Others apps you can get, I think it's called Seafood Watch. That'll let me know when a fish has been over fish to the ocean and all. For a little while, I'll switch orange for bringing that up is words roughly was on that list for life. Or if refi, here's two beautiful, beautiful place. And I'm going to tell you that this frozen vital energy, so this was thought in the refrigerator. We didn't, we didn't catch it in our local creek. Here is the Atlantic. This actually gets round. This decide i want up because he said I'm going to end up being the slide I want down. So I'm gonna put the nice, leafy, beautiful white side down first because that's going to end up being my presentation side. Okay. To a patient's is worth. So Chef, I see that you have the fish. We're going to be cooking this he made on ice. Does that serve any function while you're waiting? Rydberg era, I'm just keeping food safe. I want Epi. By the way, he didn't see when I kept my lemon cut this little white strip off that's called a fift. It's very, very better. And also I get the seats out. I don't want whether it's my customer or just somebody I love, that I'd make it a meal for. Anything undesirable that especially if I'm trying to teach them that healthy foods good. There's the sound. I was looking for the receptors and be considered. Any thanks very much. And what does whiteness, ncp or on the right, I have this APL Neanderthal, but not as strong labor, or does it have had? I think, if labor is indigenous to the type of that famous expression at 50-50, with my love. For this one will not have that. Alright, here I go grab my soul, season five. And I'm bringing a little bit of my Pfeffer correctly crack with this all the way. Going to check this chemo. So you'll know when keen laws that what kind of bust open literally. And you'll know exactly what I'm talking about when an app is definitely not there yet. But now I am going to see a little bit. I did want to kind of apply cove if you'd like more, add more, if you don't add a bunch of friends, because it's hard to go backwards on that and check again another white. Why are you getting so high? I get an even distribution. It's going to try to eyeball a little bit more the stomach. Also like to use lids with grains to them trying to reduce the evaporation. There might be just a little bit so we have to get portable for, so we could do this TO those limits like standard this bug, the Lebanon on which every restaurant stuff for years cause I didn't was that it was partially so much more attractive. And you can do circles, you could do anything Gua. So on the NSA you saw before the class or the one that we gave, you receive that education? Shaft actually use kind of a wheel and kinda it's her dad though is to stay in contact with just the difference of wedge person to start off. That way you can crush it. Excellent. So at the fifth cuts, I'm starting to see a change colors for the block up. And above all. If you're new, if you're nervous about cooking proteins, go by a thermometer. We're going to make sure it gets to a 145 degrees. Please. Watch little Eddington here. We're over here. First. We're going to get ready to play becomes really critical questions. That they have an edge that cooking demonstrations in front of large groups before, believe it or not, has quite a different experience that stood up for video. Let's get closer. Its sign so good. This year is. So another mistake a lot of times people might make is flip in a protein over and over and over and over again. Don't just kind of waiting like with this. What's the other colors changed? Creep and up to the top that's gone from the Roth. Let's look into the circuit and dark why? Let it get about 30% up and flip it though does it works roughly? Had a nice lake to wetlands dot oh, yes, it does. Wonderful, wonderful, wonderful, beautiful golden brown people. Back down there. We did a little bit and like all the other by really look a little bit by little pepperoni. So honestly basic check, check the major da, da by dt. You and I like to eat sushi units or other people like Ph.D. Why don't you slightly and undercut your batch or that, that way that this specific one would probably say quaver. Although this one can be used to make an eye for it to be true. But we can save that for another planet. Since the scientists based down in the original salt, the olive oil. Now Maya, firstly, Bill McGrew goes to it very nicely. And we got another question. John, what are your thoughts about garlic powder as is fitting especially on a bench that you're going to do that I'd stay away from garlic. So because if you're solving and use garlic, by the way, garlic powder, garlic powder kind of goes everywhere. Do you remember how I was saying? Like I would say to people, look for products that all your grocers that granulate at, garbed, granulate at girly to do a little bit more force in your backlink, didn't follow the game again, opec, it's your show checklist. We're getting close as you can see, some of them just started busted. It seemed like the little wiggly tale from another. And people are going to close that film IS ci, this kind of firm turn down even further, very, very low. So you, you wake from worrying about medium or medium high. And now your love for your dash. I am at low. Oh my word. Wonderful. Well, if we add more time and show you guys how to make a real easy garnish go. In addition, I use white plates. I'm not against other boilerplate, but apply real quick, took some parsley. So limit juice, maybe it opened some olive oil, busted the food processor, I get this beautiful green oil. It drizzle that around the play to be beautiful. All right. But to take a look, now, let's really raise, it's got a nice kind of rustic color and kind of like what you said earlier about this Fall colors, that you have white fish. This is really great because you may have read the law. You have light cream and crimson, orange rapey. So it's kind of like an IU Daesh. Always keep plenty of disposable. Or I rewatch a lot to me very hot. I'm just checking seasoning. Very pleased with that. Have an n, I'm going to attempt the fish. So shadow looks like we got comments. Somebody said this is an awesome thank you so much for badger enjoying at we're happy to do that. We enjoy this as well. Old fish. Thank you very much. I was nervous, but I'm loving it. You want your face to be a 145 degrees for peak labor started going over that, it's going to start getting dry. A lot of his chefs will pull a product three or four degrees below what it supposed to, because carryover cooking will always take place and that'll take it up to the right temperature, but you take it on temperature, it will end up, wouldn't bet the still start getting dry. You'd see, oh, it's already started flake and beautifully, which when I get my play now, you'll see for sure, oh, that looks this sometimes. I know I got upset about this, but play keeping your station clean while you cook can be difficult. Do you got any text on how to kind of keep that area as clean as you can guess. Normally, I'm Manuel kitchen spike and cubically is like go instead of being concentrated in a three foot area. But just a simple hot water rag would be great. So we've been asked if she had slurping come over for dinner. I'll cook for anybody anytime or on what they've done this for a living. So I hope you will see and then your chemo homeless started bus. But now I'm like this little squiggly tailed means it's almost done. Almost want to observe a little more flavor. And this time we got been we're at 624. And we actually that somebody said we I hope you'll do more of these real fast. So I'll make a quick mention. We're going to be sending out a survey for the class this evening on shortly after we're finished that tonight. So please give us your feedback if you'd like for us to do more of these cooking, has to be more than happy to do that for our alumni and our friends at IU. Just let us know if you're like, Hey, I really love what, how did you eat while he said or I'd really like to learn how to do x or y. Let us, we'd be happy to kind of take that into consideration for you. There's a dish you want me to make healthy for you. Let me know if there's one thing that I'm going to grab this measuring cup I just have this year, I'm gonna grab this team. Well, I'm going to pack it in there. So you're using a measuring cup that you use or I'm controlling my portions to keep it healthy. Good. One cup measuring, one cup here, but I'm going to get two birds with one stone. Put this plate. Okay. Dream up just like that. All the beautiful steam fall a little. And then I'd introduce, somebody might set this. I'm going to do some different kind of putting to the side. Ok, let it be what we call this is empty space. Empty spaces. Wonderful. I'm pleading because it forces my eyes to go to what the chef created. I also use Haydn since I know I belong to useless salads. And one more little quick thing here. This will def, which will make you feel full, is 370 calories. It is 28 grams of protein to grams of fat, and seven grams of fiber. And it's okay if it falls a little bit. Sometimes that happens by the preen oil whether if we add two more minutes, I do. Cave. Just see you guys again about our luck of what it what the dish looks like, complete. It precedes the steam is coming off. But Yeah, I mean, I think, gosh, that presentation is fam, I need this almost looks like something you'd get at a really high class rosters. It is still hard. There's less somebody S then add a little more chicken stock to whatever stock or flip every blue liquid you have, put the lid back on. It will become soft. When I bought bit into is very-very saw. Well, we still have about three more minutes. Does anybody have any additional questions that they need assistance with the war on trouble that they might be having with their Daesh WQ Maybe assist you with. I'm getting a little hungry and I've analyzed this, okay, I'll keep talking about healthy food. There's a variety of grains up there. There's a variety of different foods out there. Just make sure you don't NACA to try. And if it's cooked them something that has no flavor like water probably won't have any played. Seeing what you can do. It's not expensive. A little goes a long way. You will have a fulfilling. Its very beautiful. Like I said, we eat with our eyes first. And I tried to keep a real basic in general today with few ingredients. Instead, just focus on the quality of Kaelyn keen. Walk in to your wonderful superfood global to, we got to our questions. The first question is how it's Santa and work with this data. Shutterfly was Saman though I'd probably switch to a Naan bread, came on, maybe a wildland. Make the color the same, pop out a little bit more. Probably, maybe bring in like a Dijon mustard to it in some form. And then what ever this I can I have some suggestions because it's kind of my lane that not that it's not yours solely as a go at when we studied wind and school, the first thing they want to dismiss those, that red one goes with red meat, white wine goes with white B. It's your preference. I can tell you. Sodium blob to be excellent at is kinda complimenting it's flavors a little bit. It I could peel ratio because I know that's kind of a citrus TY kinda guy or citrus from your most definitely, most definitely. Excellent, excellent questions. We've got one final minutes. So if there's any quick questions that you have, flake, please let us know. A chef, Do you have any kind of final thoughts? Yeah, I just want to show oh, even just a simple, cheap why plastic fork? This flux out right off. Nice. You're getting a nice flavor. The dill parsley and an olive oil. Super above and a little bit about crust of Islam. You fill a badge as well. It hashtag. The next program that's out to you guys. So again, pleased just to reiterate. Thank you so much for your time and for joining us this evening and our kitchen chat. Thank you so much for reaching out to being a harder this with our alumni and friends of IU. Absolute pleasure. You guys have a great day. Thank you so much for joining us. James. January to text me. This is the some of the comments somebody on which we're going to comment this is also that are worthy.
Description of the video:
Alright, good evening. My name is Ben Ledi and I am the director of Alumni Relations at Indiana University, COCOMO. I also serve as the IU AAA COCOMO Regents staff liaison. Welcome to all of our alumni friends, our alumni AAA members. We're so glad that you all join us this evening for cooking, where chef Steve and those of you that have done this with us in the past. Tonight we are going to focus on a healthy kind of fall desert with a cocktail at the end. So we're excited to be cooking and making this cocktail with you this evening. So tonight, we are so privileged. And partner with the IAEA South Central region, which includes all IU and IU campus alumni from Bartholomew Brown, decay, xn, Jennings, Johnson, and Shelby County is so welcome to our alumni friends that are further south than the Columbus, Indiana region. We're happy that you're joining us this evening. So Chef, welcome. We're so happy to have you back tonight. So chuffed. Stephen guy is with us. She is the Senior Executive Chef for trilogy health services. And he is going to be teaching us this lovely sweet potato, a gun Apple about of a desert chef event. Let us tell what was us. Absolutely. First of all, the suggestion of doing unhealthy desert came from our last class. So I just wanted to say thank you for such a nice suggestion. I know a lot of people struggle when it comes to how to make the desert healthy. So what I did tonight as I took ingredients that we already appreciate during this time a year. Not sweet potatoes, apples, stuff that just make you think of Ottoman fall. But when it comes to making a healthy dessert, most people try to think of how can I eliminate the fat? How can I eliminate the sugar? Well, my suggestion is don't eliminate all of it. Just don't go into access. Other fats are good for you. Fats are good for your skin, your hair. Cellular growth, protecting our organs. And sugar in small quantities is OK. Then I'm also just going to show how to switch if you thing. So maybe if we just change the way, how we approaches or we can apply it to all the desserts that you may want to enjoy. You also want to remind people that we aren't being recorded. So if I move quick, cuz I wanna get through this desert and to the cocktail, of course, so you can go play it back. Do you have any questions before I begin? I don't have any questions. Anybody else have any questions from the audience that they'd like to ask before we dive right in, you can, you can use the chat option that is at the bottom of your screen on the Zoom webinar. If not, let me just go ahead and dive in and if you saw questions, please feel free to ask throughout the course. There'll be text it to me by our moderator this evening. And so I got my phone nearby so I can pick Ashraf steam and if you have any questions. Okay, so as the recipe suggested, we're going to be starting with sweet potato. First of all, sweet potatoes. One medium sweet potato has all the vitamin a, if you would ever need for a day, actually has about a 180% of the daily value of vitamin a. So also rich in fiber and antioxidants and it's really beautiful. And finally, if you seen the picture and it's very indigenous, the fall. Also beyond those sweet potatoes are good as a dessert if you put brown sugar and marshmallows and butter galore, I'm going to show you that you can still make them delicious and as a dessert. So I've precooked my sweet potatoes here. And as I talked about in the last class, this is called the setup, your station, we call this meets and plots. So that's what my pre-measured ingredients are geared. It's also going to help me move through the show. There is a one error that i did notice in my recipe that I offered. There was a cinnamon stick, but it doesn't tell you what to do with it. I apologize for that. What I did with my cinnamon stick as I could, my sweet potatoes with it. Now I'm assuming most people, I've cinnamon at home. So just go ahead and add a teaspoon of sentiment to this diff, to recapture that flavor. Cinnamon sticks are wonderful. They're great for metabolism. I throw one even in my pot of Chile and least people wondered why was actually so good. But here's my sweet potatoes. And we're going to come right in with the Vanessa. I'm sorry, the butter will go in the order of the recipe. And I got my butter at root tip. You could always put yours in the microwave real quickly, just wanted to blend nicely. I'm not using a lot of butter. This is a prime example of a little flavor will go along way. We had, had one of our questions just a little kind of funny. What is the means that fold in that she's done by shifts to stand out there, tweet that said, well, worse without looting and she is, we're putting it here. I'm adding my seven going to bringing the clove. And you might feel like I added a lot of strong ingredients to this. That's because they're not president later on in some of the other applications. So I'm trying to make this mic up or it's going to have the ginger. Now Shaq, what's the difference between taking things like, for example, what do you want to use? Fresh ginger and this particular type of Daesh, no, I'm definitely going to go for the grouse that's going to blend in the voice through the sweet potatoes, bring it right back to light. And then here comes the, the nella. Still a little bit of sea salt, salt as to bring out flavor. Wonderful. Descends together appeared. Three mash it a bit. We won't be able to best. I'm just going to use a murder. Now for all my ingredients like predominately bounded sleeper, I I obviously had reviewed blah, blah, all that. It's like a getting to know people are making a pumpkin pie spice. Did you just type defense? We use that theory to blame. Work broader were formed, professor did. And I forgot when this little device right here is my nutmeg and now we're going to complete it. If you have ground up big desk ply, you're looking for violent teaspoon. I'm going to use fresh and can find these like most little knick-knacks kitchen stores. I've had mine for years. I love it. Holds might not make bridal shop. If you've ever smell fresh graded nutmeg, you'll never go back to ground. Give it a little pop there. Then once you spoke on that, so it was really good at and that is the other big issue. I would compare it to the same as fresh ground black pepper for those of you that like that, it makes that big of a difference. So I'm just going to work that in. So I've got a nice smooth texture here now. You can see I failed smash hit. And so for right now I'm just going to set this aside. So this is our first step into making this wonderful dessert. Now the second step is going to be making a moraine. So first of all, I'm going to give you a little bit of moraine one-on-one. Ideally, you want your egg whites at room temperature. The next most important thing is you want to make sure the bowl you're going to be mixing it in is cleaning. You cannot even have one drop of egg yolk in there because that fat is going to enroll the egg y as it's being wet and not allowed to fluff nature when you wash your pan or the mixing bowl, that there's no soap residue left on it. Once again, that will not allow the egg white to mix bully. Since I authored this recipe, I did run into one little bit of a road bump, if you would. When you're going to consume a Raleigh, like we are in this instance, we want to use a pasteurized day. That's what we use for mayonnaise, holiday saws, et cetera. Because of the risk of a foodborne illness. Pasteurization is when you rapidly bring up the temperature of an egg. So it kills the bacteria that's present that does kind of tightened the proteins in it and it can make them harder to width. Now we use pasteurized eggs where I work and I'm able to make brings with it, with the addition, will say four egg whites. I'd use about a half teaspoon of cream of tartar. Once I was about one minute to the would-be process, maybe two. You don't have Craig Venter, you can use lemon juice. I did discovered that when I bought pasteurized eggs from a local grocery store, it did not went off for me. I went back to work, got our pasteurized eggs and I was successful again. So I guess where I'm going with this is not all brand names of pasteurized. They are equal. It can be in the heating process that they're using. And so instead of just coming up with a new recipe on the fly, I thought instead I would teach a neat technique that you will have for life is commonly only talk and collinearity schools. And I'm actually going to show you how to pasteurize your own tags. A very stable rank that's safe to eat. Some cool, that sounds great. So long because clear area. Now shaft the target in the last class. The importance of maintaining and keeping your area clean while you're cooking in the kitchen. Can you kinda have to explain to the audience why that's so of warheads. Bo, cross-contamination, especially if you're dealing with proteins, is why you want to keep constantly cleaning your area. Also for clutter and to always be focused on the product that you are working on. What we're going to do. I've got four regular eggs that are not pasteurized. Right into my stand mixer. And those are your egg whites, correct? Correct. I'm sorry, those are or egg whites. In addition to that, I've taken that half cup of Stevia that says on the recipe and I know that sounds like a lock as Stevia sweet, but please remember we didn't sweeten the sweet potatoes. So it's going to kind of make up for two parts here. I took a half cup of Stevia and I added a fourth cup of water. So a two to one ratio that's been back here behind me this whole time. And a pan eating out too slow boil. That means I know the product, it was 212 degrees that leaks and that will make my egg safe to eat. There's a trick and how you bring that into the equation by just throw them in there and forgot to. So I'm going to plug it in. Or might be humble. Or I always start, start some larger air bubbles, flip it. Again, this is being recorded so you can go back to play it. If you're pasteurized products. Sports. Great. Again. So here's our one or two minutes into it. I don't have teeth with extreme starters are half the Jews that'll lead. So Shapin, questions Mr. described, I think how those portable text data will need to use. Yet also we're trying to do is of air inside of the egg whites or website they click the thought was true to their x coordinates, y, t. Now let's follow the D3 to either lead on it's like a latte. What else too? It's just sort of show up. So I've already got this bonding state going on and this can be seen with your pasteurized eggs? To be patient with them, they can take I do understand when I use them at work. It takes me two to three times two to get a student asked me, you know, I did not only egg whites waters that we'll just use the main quite extensive service to this TGS and for the most part, evaporates. Sometimes a tax rise day, they'd say allow that eight minutes. But it's more important to me that drives a breeds factor. I draw like that in students learning to do things, to worry about. Dr. Collins. I'm already taught to teach state. I'm going to show my viewers wrote very well on here. And what peak means. So kind of bend over a little bit. Excellent. We're gonna go a little bit perimeter because he's gotta be able to hold that against her sweet potatoes. And there's actually a word for what I'm doing. This is called an Italian birthday and I need my next, there's going fast. I needed flowed theoretical token as long as it doesn't have time to stay in one place. To the downside and introduce the players off just a little better than we do. Oh wow. It's not like I need to go talk to deal with problems with digital goods. Glimpse from those first little gardens goes aesthetic. Three governors insert, looks again those called as those that do array, the eudicots, Italic, language, consolidate the dendrites off, DO favorites, sticks, I've sweat. That's when you kind of just express that explicitly does hold for those methods at Eastern array GFS. So it doesn't get too lost. And it's a lot more complicated, takes a lot more patients. This is a much faster way. Legalese. Firm peaks now stand straight up, what we call stiff peaks. My bowl is warm. These eggs are safe to eat now. And took very, very little time to do that. Just so everybody can kind of see a little bit up close with those kind of looks like remembering the sweet potato mixed back. It's going to put a nice cube of the moraine right into the sweet potato. And the folding technique, I'm going to come down, Lift and just keep moving the product over. I'm just looking to hear it and I don't want to completely mixed. So I've got to nothing but a pale orange product. I'm actually fond of a little bit of the white tones and there it takes my eyes. It's like are on the plate. And while I'm doing this because it does take a little time and I'm going to kind of hold the bowl so you can see what I'm doing. I'm just going to live, unfold, lift, unfold. Just want my product become light and fluffy. He's folding and N. Now here we go. There's the fold question revisit. And I'm going to talk about something that I talked about last time and every time I'm ever asked to do a cooking class, you can always count on me to talk about planning your food. I know you watch find chefs on TV and when they compete, or if it's for a restaurant that food. Beautiful in the play, like a work of art or the most common comment, I guess that's so pretty, I don't want to eat it. That's what you should be striving for. When they say we eat with our eyes, that this not just simply means I like what I see and I want to eat it. No, if you like what you see, you'll start to salivate and that's the first step of digestion. So it's actually science that we eat with our eyes first. But more importantly, if I'm at a restaurant and it's my job to play nice nicely for somebody. I don't even know. Then why would I not do that for my family that I love. They deserve they deserve to have that experience too. And if you've taken that deserve real healthy to cut the fat sugar out. Go ahead and make an extra clarity. Maybe they will miss that. Show your debt. Ceiling light spoon-feed become yet. Alright. I kind of want to leave. I don't want to go any further with it. So kinda just lighted up, look up to the camera. So please do that form. So this is kind of after what it looks like after you've folded and n seven. Alright. I'm sadness aside temporarily. Now are you also and also say your other Arrhenius i correct. Like the or did you use onto you for all of it? And I did not too long and I apologize, there was two ears and the rest for one, the cinnamon stick. When apologize, I meant to say cook that in with your sweet potatoes. Again, you can correct that with just a teaspoon of cinnamon. Two, it says this recipe serves to, well, maybe for some of this recipe probably serve as about four. So I apologize for that. Next, we're going to get our walnuts out here. So walnuts are three omega-3 fatty acids or the fat that's found in them. They're full of antioxidants as well. The kind of some people associate them with Ottoman fall. They always have gone grade with apples. In fact, I have a wonderful recipe that's not healthy, but it's a caramel apple, walnut bourbon pi, that we made last year. I'm actually place delicious. I'm heating my pan up. There is no oil in this painting. Why? Because there's oil in the walnuts. So quick question shot epsilon happens if you can't get moraine to skip it. I have soup. Oh, that's why I wanted to show the other method. Just do what I did with the simple Serb method, the Italian moraine. That's why I didn't want to just say, hey, I don't want, I mean, this what my experiment turned out to. Again, pasteurized eggs I used that were worked fine. The ones I got from a local grocer turned out just like your, so that's what made me add in the Italian moraine segment to this show. Most all of us always have regular eggs on hand. And you see how easy that was and how I was able to do it. And just two or three minutes this videos being recorded, please go back and play it. Or you could even YouTube Italian moraine is a wonderful technique that you'll be able to use for the rest of your life. So please send them high-res that situation throughout history. I did not write. The heating process, make it an a pasteurize, tightens it and that's what can make it a little harder to with my nuts are going into the hand, right? This one's really easy. I'm going to know when they're done because I'm going to smell and we're just toast. So what's that? What's the purpose of toasting your your legumes are your notes before you actually were going to release their natural oils, were going to bring their oils to the surface. You'll be able to smell them. That's why they get real aromatic. And it doesn't take too long. There are there are some tasks that you should not do this particular method with? No. Okay. I found even in your great moly sauces, will toast the peanuts will toast the little bitty sesame seeds even, and take on a new flavor with them. I'm already smell, please. Be honest. Mostly we got there's just such a different when I sort of walnuts and silence. There always toasted first when they're going to garnish a PI at any dessert. Maple walnut brownie. I always toast them first. So chefs have pride in heaven and uncompromising attention to detail. Please. Leave NO ingredient. Or I think they're about ready to go. Yeah, it smells like VR. So again, really easy process or you gotta look out here, put them in. Alright. So finally it's time for the animal saute. So I think we don't need to discuss why apples or LP Fourier. We all know the Irvine vitamin C, K and Pfizer. I'm going to let my Pam kinda cool down first. I'm going to use walnut oil. Now walnut oil has nice. First of all, it's going to compliment the flavors that were already going for. Second reason is it's got a really nice smoking point. So that means I have to really be aggressive with its He before I'd even start seeing smoke or started his coloring or discovering the ingredients I'm cooking with it. So quick question. Why did you take your pay and off of your burner? Because it's hots. Instead it just leading your burner and add oil to this wanted it's cool just a little bit. And for what reason with that? Why don't I just I just round right. Habit of heating it up myself, I guess. Because it now is there are some things that you couldn't some fat that you could be putting it had where if you wouldn't do that and it's high on the E, you're going how to problem. Actually guess the number one would be butter. Butter has the lowest smoking point. We've often made the joke, butter at a high smoking at point b, Deepak frying, it would sound like kind of shimmer is a little bit now. We call that smile and that Yeah. Interesting. So yeah, that's kind of grin and yes, we're going to take or diced apples to different colors. If your thing. After he has to, he offloads. Whereas you created there would be like a high like Boyle flatter their lives, not intrusive. Alright. This will take long at all frankly, with the side of the room. And you did a quarter of your gala and you're raised with apples, is that correct? Yes, I did. And in addition to that, that's up to you. If you think it would look prettier to have a larger piece on sparring goes saute a little longer. You can combine it if you want some pieces to be crunchy sudden, be smiling to do a quarter-inch. And I happened to. That's contrasts of something that could be nice little play. What I did for contrast those two different colors of Fuji, which is naturally sweep, and a Granny Smith, which is naturally part. And I'm just going to kind of bring those together. Now could you, could one substitutes you these apples for different apples if they wanted to do that. You can't. These are just two apples that I really appreciate. Right? Triangle Sweden for who went on. But while this is making the app a little bit more softer, the next step is going to be the phloem a that you see. First of all, there is purpose behind plumbing, but you do not have to do this. You can absolutely get the tequila part. If you're scared of the plane going up, you can increase your godly nectar if you want to get that flavor. So what is the purpose of plumbing? Well, it's cool. But all kidding aside. When you take a quality spirit, in this instance, I use the horny knows Tequila, which is on 100% God a made from 100% of God. When you've gone bad. It gets, it intensifies the flavor of the spirit, and it also gets furthered my alcohol. So I'm not people drunk with the desert, which also kind of what they do and other types of fly maybe deserts like your posterior, absolutely, etcetera. And also we're going to get, and some element that he's going to get so hot, it's going to put some caramelization on little certain tones, depending on how much fun they face and how big you're going. So again, do not if you feel intimidated to do this, I get it. I've seen accidents, but I'm gonna give you the rules of it. One, you never poor from the bottle, never got you prepare it out first to, I'll be standing back. And then I'm going to add, and then while standing back, pans have a handle for a reason, we're going to tilt it. So Reclaim type is it won't last that long. And it's going to give me the result. I want one of the examples to get a low salt if you have any questions. I don't think I had any questions right now. But it smells so good. The oil from the walnuts and along oil that he's used to cook these and just really kind of adds an additional 90 type of flavor to the Apple's, kind of using that Apple intensity enough labor shaft was talking about previously. Smell. We're gonna give it this little finches so we don't have that hanging around. Now this song will does not pay any help, rain out weakness or they got a little bit more. Salt, brings out the flavor of everything. But if you notice, I didn't use a lot of salt. That's why we've got the clothed, the cinnamon, nutmeg, the gender. We're trying to take other flavors that we don't have the jack, the sodium up on this. And so far I've got a tablespoon of butter in a tablespoon of walnut oil in the whole dish to serve. Like I said, more than two. That's not too much fat. We definitely got a lot of fiber working. Or I want to make sure my flames are happy. Stand back. But wow, that we'll be able to maybe a bug up, Boomerang this loop back, and then it's out. So veer anyway, had a quake and like what she said earlier. Yeah, no smell smell the difference. It's like we slowly got a back. Yeah, that's a HeLa, I smell death. That's a nice kind of additional layer of flavor of the atoms of the apples. Makes it really stay though. Now I'm gonna take my gotta inaccurate. Oh yeah. Now I got a doctor can be used in a lot of different types of things. Correct. Shot like you can use it in place and other types of sweeteners. For length. For the Crimea derogative yes. Around that's like could you use to sweetie. You, sir, Canada, dislike of anything like that apply to whatever beverage when the beverage is hot, the cold beverage. So if you've got a finite smell complaints, I have just your regular I see. You probably aren't going to taste that right. From the keynote. I'm really satisfied if you really take this up and show everybody, see it a little bit closer. I think everybody can see you got pretty good. And it still maintained its color. So you still are seeing the red and the green frogs, Granny Smith and the Fuji apples. Alright, the next part. Now, if you do not have a pastry bag or started, so that's alright, you can purchase them and come back and do this later. This, this would be fine just to use an ice cream scoop and fundamental to play. If there's time, I'm actually doing a pretty good plan, maybe Australia alternative plating. But for all intents and purposes, I'm going to you can also uses that lot back, correct? Sure. Chaos. Actually what I was going to say, cut the corner off the zip lock bag, put your str. But I'm gonna kinda do something unique here. I'm going to take our sweet potato mixture ID or I just wanted to kick this off straight down on one side of my piping bag. There's a reason for that is that we were putting this on just one side. It's depriving diabetes that yeah, I'm trying to make it all lean on this side. There's I'm going to try to get it to tone going on here. In fact, I even do this when I make mashed potatoes. I'll make the sweet mash potato and a regular russet potato mashed potatoes, bread together, get to school. Again, we eat with our eyes, verbs. Nouns don't save my plane. What brain? I'm going to try to put it down on the other side. I'm going to get deep enough in the bag, will find either ways. So I think in the last class to talk about some people kind of only purchasing white tissue is to highlight the color of their Phuc and to just bring out and have more. We're kind of a Always take a blank canvas if you will. And we're using kind of just minimal design onto the plane. Strict. All right? I don't think that learning point reached down the side. I kind of see it right there and spend a little bit to go see if I can get a little bit out. Going to choke up on the back of one hand firmly on top. And I'm going to kind of show the action in the air first. I'm going to start squeezing. And as soon as it starts come out that I'm just going to make this little twist yet. And I'm going to bring it right towards me. Starts coming out. Yeah. And they're a little bit of the marine at the end. That's cool. I'm going to share the screen. So then you see the sweet potatoes and it's got even additional kind of texture just base from the tip that they actually are they used. And then you just kind of starting to see the moraine is bringing some spoons and slotted spoon. Apples to apples WAS overdue. It's bringing in some of them on. That's the one that's aren't just for flavor that crouch. So we got some that's completely smooth. Skim a little texture, but didn't like crouch where the notes on our salads are protons. And I'm going to get our little sentiment candies here. And these are mainly for color and the flavor compliment. There you have it. Some finished product. And do, and obviously, you know, I think you, what you wished, you had a little bit more of array at the end. Is that correct? Yeah, that would have been a lot nicer work. I've got stuff to really stage. Absolutely. Piping bag, but it's okay. I'd like to recap again. All I did to infer the a time array was I took for regular non pasteurized egg whites just for eggs like you most commonly have in your fridge. I took the half cup of Stevia to 1 fourth cup of water, brought it to a simmer or actually, I'm sorry, I boil slowly. And then as they were when I hold it down the sides slowly. And that made my egg safety. Again, I don't have the perfect explanation why some brands the pass-through is a pasteurized eggs work. No, I do plan on researching that those stickers difference to the brands. That, you know, the ones we use a word IBEC and make work with these, create a tarp. But it gave us an opportunity to teach us something else tonight. Let's go over here to the best part. I'm going to I then sure. So pretty I don't want to ruin my now. I've always been of those types of ears that I like to get. All of the layer is all of the components of the Daesh. It's really good. It tastes like fall on a plate. You've got the lightness and that Uranus of those wet sweet potatoes. And then you helped us nice compliment the crutch of the apples that wants the sediment END. It kinda like compliments is it's kinda go at w grows with super, super delicious. So we've got the textures are also one thing I like about this deserve, even though it took up this whole plate. So like you probably wouldn't fill rule weigh it down after eating and after a nice Thanksgiving dinner. Any questions for removed through the cocktail? So anybody have any questions about the Daesh? Alright. Or clear the stage where? Yeah. Alright. Clough, friends. I sent you a recipe for an Apple TV that is courtesy of hard truth hills distillery at national and the eta which is located in the IU ASL sexual breach. And so what I'm gonna do is I'm going to actually show you two different kinds of ways how I shall live RTD glasses before I take up the RTD. And so I'm just going to click wrap those. So one way that you can do that is the tried and true method of simply just putting your martini glass in your freezer. Some people like to do that. Like those people. But I also kind of understand that sometimes persons preference. So what I used to do when I was an art center back and today is I would actually take ice cubes, put martini glass, and put water over that and let that sets so that the actual RTD glass will show that way. And then so while I'm doing that, I'm going head and grab my shaker and put, add some ice. And usually if I make it like eight people, a cocktail or a martini and I'm going to probably do it as efficiently as I possibly can. I'm just my husband, wine at myself one, I'm going to do it individually, just my own personal preference. So what I've got here is hard truth distillery, cinnamon vodka. And by apple slices. And my sugar. And so I'm actually going to to 1.5 ounces of the sediment, vodka back in the data can be used to measure the essays to free more. I don't do that so much anymore. And then I'm going to do a half ounce of dry vermouth. And then I'm going to do two ounces of apple cider. And your typical apple martini is bright, jolly rancher Green. And it's very, very Swedes. Hence why I wanted to try this to see how that would translate. And because I thought this recipe, Thank you, Brenda Vogel would also be a nice compliment, the dish that we're making. So then attribute, combine all the ingredients into your bar shaped or when I first whilst aspect. Then when you're done. It says two double straits though. I've got the string from the actual martini shaker and then I'm just using that additional strainer. And I'm just writing it. It's my martini glass. Even though I really like I shards and my party. But some people don't care for now, I'm just following the recipe. So then it also says to add a cinnamon stick to stir and an apple slice for your garden ash. So here you have an Apple seeing treat sewage. Thanks you looks beautiful. So is the, like I said, it's not your traditional type odds martini or Apple that Apple's he, that's that bright, jolly rancher Greek. Now I will say if I'm maybe more than one, I'm going to clean out or I'm just going to throw out my eyes that I use my season ice. They used to make previous cocktail again, my own personal preference. And I'm going to add more ice to the search. And then I'm just going to repeat the process. It's absolutely delicious to exactly what I compare to that and I like this. And we like or ingredients. We went to an orchard recently and they had an apples fluffy. And it was so rough and this reminds me of that experience. Removed. Then you asses that apple sider. You're shooting a shake as well, like to call it. And Steve and I mentioned that we went through an orchard recently here in Howard County. Howard County and the surrounding counties that are you COCOMO serves us several fantastic orchards that do a lot of different types of things for their clientele. And this was just that Apple slushy was just one of those real nice kinda complements that we had reached like our visits, which are Urine Town, lovely. Cinnamon stick. And then my apple slice for my garnish. And voila. Already a closed searches that people who have had a Zia. And obviously, you know, this is a twelv ounce martini glass. So you can ink the number of years. You can increase the recipe a little bit just to kind of fill up a little bit more dots we'd like to do. But yeah, it's wonderful. Food that is really nice. That's gotta realize finished you at otter kind of tasting the desert that you've eight. This would be really good if you have just a group of friends that came over on a Friday evening in the fall maybe right before you had a bonfire equipment. He's Apple TV is make a little bit of desert. And then go out by the bonfire and just enjoy a nice, lovely evening. Absolutely. So let me see, and I might have an, a one question. Gerunds heard that the desert is delicious. Thank you. And sipping the sediment back on the rocks as good as wow, oh, that's good to know. But if you have any questions, whether it's about the dish or whether it's about the cocktail. We have a few more minutes. So please feel free to send us your questions and we'd be happy to answer in this video. I can get a little bit by John with this demo, won't be curious. The nutritional value of the desert turn out to be 202 calories for that entire plate, allow had seven grams of fiber, grams of protein. Ready for this 32% of your daily vitamin C and a 180% of your writing the name. Now that's a desert. Yeah. And it didn't take those LT Well, I think sometimes I know I can personally say this being a person that loves desert, you know, when you hear that healthy dessert, it's kind of like an oxymoron, like jumbo shrimp like you like as a desert really held the yes that can be added, could taste good. I'll be honest. Sometimes I CA, if I'm out at a restaurant and I see, oh, these really lovely locale and exert some kind of a new, let me go. The more caloric deserts, steam animals, how you know, but I need at the same time, there are a lot of people can't have that high sugar or things of that nature. And they have to have dietary restrictions. And they need those different types of options that are available as fun as well. Looks like we had another question. So where did you get your side or local orchard? Did you put the moraine on top of the sweet potato and Vega? Ooh, good question. I did not get the cellular locally. I wish I would have thought that's a good option, a good thing to consider. But another thing, Chef, did you put them array on top of the SVP, SV2 and bake it. Could that be at auction? Actually, that is a wonderful question because that's kinda cool surprise here at the end. One of those little rammed it goes over there. And this is how many ounces shot, six ounces of butter and a disk around it can, you know, can go into the oven, take that exact same sweet potato mixture, wants to harangue was folded into it. Place it in here. And you could place it in your oven at 325 degrees. About 12 to 15 minutes, maybe 20 a longest ovens vary. You've just created a sweet potato souffle. That's the identical ingredients for a sweet potato souffle. Just make sure that when you do that, your audience, that you're going to be feeding it to as readily waiting because as souffles cool, they can start to collapse. How i will your souffle arise if you want it to really rise, increase your rank. As the egg whites that expanded, Thetis wanted to be kind of steady and ended up having a spongy texture. Stick with the one recipe that I did. Creased moraine. You'll get that big puffs that you see commonly in the movies when he used to play. Wow, what a wonderful question. I'm just going to bring that up anyhow. Wonderful, wonderful. I might have been perhaps a little bit. And thank you for you are actually thanks. Jan said we had another R precedent, the IANA COCOMO reagents, Charmaine, LSA, she commented, says everything sounds yummy. Thank you, Charmaine. Thank you very much. Please try it. Please make it for your family. Like we said, this was recorded. See if you can do it at the holidays for your family and don't tell them the nutritional facts until the B. Yeah. Because you might be kind of like, oh, I don't know, but I want to strike out the deserts Thanksgiving. Well, you just presented to him. And there you go. Now you always know how to make an Italian moraine. Exactly. It's something else. Any other questions? Any other comments? We just want to thank again everybody for joining us this evening. I know we did a little bit later of a class tonight. But, you know, we just kinda thought this would be a good idea, a good opportunity for the IEA COCOMO reagents partner with the IAEA south central region. Just to really kind of reiterate that Indiana University Alumni Association core values of collaboration, inclusion and pride. And we really appreciate you all for joining us. You know, the next time that we do this, we'd be in a different location and had a little bit more opportunity might globals and by additional people over and actually do a lines. So that's kind of something that we're laying around post qubit that we might want to be able to do as model. And just like this episode, please, you tell me what you want me to make. Which brings me to my next point. We are going to be sending a survey out to all of those that habits had then. So we would just love to hear your feedback and any advice or tips or things that you would like to learn for future episodes of cooking, which I think I might have another question here, way to try this. So yummy, thank you. Awesome, thank you all so much nitrogen. But yeah, I I can't think of anything else. Shaft, you have any other final words that you'd like to say or Absolutely. Thank you for the opportunity to my life. I think it's a very precious art form. And I, anytime I know that people are engaging in, it makes me very, very happy. Thank you very much. Ooh. Alright, well, thanks again everybody for joining us. We're going to go ahead and sign off a little early and let you get back to your family use and enjoy the rest of your evening. But thanks again for joining us and go IU, great. When this last weekend, I'll write chairs.