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[music]
(female 1) Chicken and ketchup.
(Michael) This past Christmas, I got a very nice gift from my grandparents. It's a recipe
box. And inside this very recipe box, I have a recipe from my grandmother for marinated
carrots, and I'm gonna tell you how to make 'em. So looking at the ingredient list here,
we need 2 pounds of carrots, one onion, 3/4 of a cup white vinegar, 3/4 of a cup sugar,
1 teaspoon of salt, 1 teaspoon of pepper, one can of condensed Campbell's tomato soup,
1/2 cup of salad oil-it's also known as canola oil-1 teaspoon of Worcestershire sauce, and
1/4 teaspoon of dill weed.
So first, let's prepare our 2 pounds of carrots. We're going to wash them and then peel them.
So I don't understand why stores would sell dirty carrots, but you're always supposed
to wash vegetables. I think just by rinsing them under water. Uh...next, I'm told that
I'm supposed to actually peel these as well before I get into the whole process of the
recipe. I've never used a vegetable peeler before. But I just picked one up at the store,
so we're gonna see how this goes. This
actually seems quite easy. I don't think I'm supposed to go that far down, so I'm gonna
stop right about here.
[music]
Okay, that wasn't very hard. We now have 2 pounds of sliced carrots. And the next thing
we're supposed to do...oh, thinly sliced carrots, so we have to slice them thinly. I actually
just watched a video on cutting techniques, so what I'm going to do is grab it with three
fingers...here. Wait, no, okay, yeah, my last three fingers. And then, my thumb, I'm going
to have at an angle. I...and...my index finger, I'm just gonna kind of, uh...grab it turned
around, uh...like this. So I don't...I don't know if I got the technique right, actually.
I just did that from memory. For your own safety, just do whatever works for you. And
the other thing that I learned was that you don't want to feed the carrot, or the product,
into the knife. You don't want to push it in like this. You, um...you actually want
to have the knife against your fingers the whole time and just, uh...kind of act like
a spider and crawl back, uh...with it...with the knife up against your stabilizing hand
at all times. Uh...so far, this seems to be working. I, uh...haven't cut myself, although
I did catch my fingernail a little bit.
[music]
These are a lot of carrots. I guess this recipe is probably if you're going to be serving
several people and not just cooking for yourself, which is what I usually do. Okay, so what
we need to do is cover the carrots in water in a saucepan with a lid. So as you know,
a...if you've been watching before, a saucepan...is a, um...is a pan, uh...that you...that's large
enough to put sauce in, I guess. The difference between a pot and a pan, I later heard, is
the handle. So this is still in the pan category, and I'll call it saucepan. And a pot would
have two handles. Okay, so I'm going to take the carrots, and let's see here. I'm doing
pretty well. I've only lost just a little bit to the floor. Uh...don't eat those. I
probably should've just been putting this into the pan as I was going along. Okay, that's
good enough, and now, I'm going to cover this with water. Okay, so you're supposed to make
sure that you have the lid on the saucepan, and we're going to cook until barely tender.
So I don't know exactly how to judge that, but it does say to bring it to a boil. So
I know how to do that. I'm gonna go ahead and just turn this up to high. And once it
starts boiling, I'm probably just gonna let it cook for, I don't know, a couple of minutes.
And then we'll just say that that's barely tender. Um...'cause I don't really know, you
know, when does it go from raw to barely tender? I guess it's just a taste thing.
Alright, so I think I let that cook for about a minute, and then the next step is to drain.
The easiest way to drain, get one of these guys. Okay, so I actually just tasted one
of the little pieces of carrot, and, uh...it was hot, first of all. But it was...it tasted
cooked while still being crunchy, so I think I actually hit that barely tender bit there
with just a couple of minutes of boiling.
Uh...so the next thing we have to do is, um...we're gonna combine all the other ingredients into
another saucepan. And one of those ingredients is a thinly sliced onion. I haven't sliced
it yet, so I'm gonna do that. I'm first going to peel off the outer layer, and then chop
it up thinly. As I mentioned earlier, I just actually watched a video on knife techniques.
Uh...but I have to admit, I was kind of checking my email during a lot of it and not really
paying attention when they were slicing the onion. So, uh...what you're seeing is probably
not the best way to go about it, especially since, you know, I'm getting a lot of this
on the floor, which is gonna probably mess up my measurements. Um...but...I guess the
only thing that matters here is to get your onion mixed up into a bunch of tiny pieces.
Okay, so...we're gonna, uh...put all this onion into another saucepan here.