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I'M THE BAREFOOT CONTESSA, AND IT'S SCHOOL TODAY.
I'M TAKING TURNS BEING BOTH THE TEACHER AND THE STUDENT.
FIRST, I'M MAKING MY OLD-FASHIONED BANANA CAKES.
AND I'M TAKING THEM TO THE EAST HAMPTON HIGH SCHOOL
WHERE SIX FABULOUS STUDENTS IN THE LIFE SKILLS CLASS
ARE GONNA ICE THEM WITH ME.
I'M ALSO TEACHING THEM HOW
TO BAKE DELICIOUS BLUEBERRY MUFFINS.
THEN THE KIDS ARE SELLING THEIR BAKED GOODS IN THE SCHOOL
SO THEY CAN RAISE MONEY FOR A CLASS TRIP.
HOW GREAT IS THAT?
I'VE ARRANGED A SPECIAL SURPRISE--
THEY GET TO KEEP THEIR SHINY NEW MIXERS
SO THEY CAN KEEP ON BAKING ALL YEAR LONG.
THEN I'M TURNING THE TABLES ON "ASK INA."
INSTEAD, IT'S...
I'M ASKING CHEF-INSTRUCTOR TONI DICKINSON
AT THE INTERNATIONAL CULINARY CENTER IN NEW YORK CITY
THREE THINGS I'VE ALWAYS WANTED TO KNOW
LIKE HOW DO YOU SHARPEN YOUR KNIVES?
YOU DON'T WANT TO MISS HER ANSWERS.
♪♪
I'M SO EXCITED ABOUT BAKING WITH THE KIDS AT THE HIGH SCHOOL.
THEY JUST LOVE BAKING. I'M BRINGING THREE BANANA CAKES,
AND THEN WE'RE GONNA ICE THEM TOGETHER AT THE SCHOOL.
SO I'VE GOT ONE IN THE OVEN, I'VE GOT ONE
COOLING ON THE RACK, AND I'M MAKING THE THIRD ONE.
SO THE FIRST THING I NEED IS THREE REALLY RIPE BANANAS
THAT I'VE JUST MUSHED UP WITH A FORK.
GET THEM REALLY NICE AND CREAMY.
AND THEN I'M JUST GONNA TAKE THIS
AND PUT IT RIGHT INTO THE BOWL.
IT LOOKS LIKE I'M GONNA HAVE TO GET MY HANDS IN THIS.
CLEAN HANDS ARE A COOK'S BEST TOOLS.
THIS IS WHAT GIVES THE CAKE LOTS OF FLAVOR
BUT ALSO KEEPS IT SO MOIST.
YEAH, BANANAS EVERYWHERE.
OKAY, 3/4 OF A CUP OF SUGAR,
OF REGULAR GRANULATED SUGAR.
ANOTHER 1/4...
AND 1/2 A CUP OF BROWN SUGAR.
I USE LIGHT BROWN SUGAR,
BUT IF YOU HAVE DARK BROWN SUGAR, THAT'S FINE, TOO.
IT JUST HAS A LITTLE EXTRA MOLASSES IN IT.
I THINK THERE'S THIS NOTION THAT BROWN SUGAR
IS SORT OF NATURAL SUGAR, BUT IN FACT,
IT'S JUST WHITE SUGAR WITH MOLASSES ADDED.
JUST LIGHTLY PACK IT. THAT'S HOW YOU MEASURE BROWN SUGAR.
INTO THE MIXER.
JUST TURN THAT ON LOW TO MIX IT UP.
OKAY, NEXT, 1/2 A CUP OF VEGETABLE OIL.
THIS ACTUALLY DOESN'T USE ANY BUTTER.
IT USES VEGETABLE OIL INSTEAD.
YOU JUST WANT TO MAKE SURE IT'S A FLAVORLESS OIL.
JUST POUR THAT IN.
THIS IS ACTUALLY ONE OF MY FAVORITE CAKES.
TWO EGGS.
JUST GIVE IT A LITTLE BEAT.
POUR THAT IN.
I'M COMBINING ALL THE WET INGREDIENTS FIRST.
1/2 A CUP OF SOUR CREAM...
THE ZEST OF ONE ORANGE.
ONE OF THE THINGS I ABSOLUTELY ADORE ABOUT THIS
IS THE KIDS SELL WHAT THEY BAKE IN THE SCHOOL.
THEY RAISE A LOT OF MONEY,
AND THEY ACTUALLY USE IT FOR A FIELD TRIP.
ISN'T THAT FANTASTIC?
SO WHAT I'VE DONE IS I BAKED BIG TRAYS OF BROWNIES.
I THOUGHT I'D ADD IT TO THEIR STASH,
SO THEY'LL RAISE MORE MONEY.
OKAY, AND THE ZEST GOES RIGHT IN...
AND THEN SOME VANILLA, 1 TEASPOON.
OKAY, NOW THE DRY INGREDIENTS--
2 CUPS OF FLOUR,
JUST REGULAR ALL-PURPOSE FLOUR...
1 TEASPOON OF BAKING SODA.
IT'S GONNA BE FUN ICING THE CAKES WITH THE KIDS.
KIDS ALWAYS LIKE TO ICE THINGS NO MATTER WHAT AGE THEY ARE.
AND 1/2 A TEASPOON OF SALT.
AND THAT'S THE DRY INGREDIENTS. JUST SIFT 'EM TOGETHER.
AND IT GOES RIGHT INTO THE WET INGREDIENTS.
THIS IS A REALLY EASY CAKE TO MAKE.
SO WITH THE MIXER ON LOW,
I'M JUST GONNA PUT ALL THE DRY INGREDIENTS INTO THE WET ONES,
JUST SLOWLY WITH YOUR HAND.
IF YOU DUMP IT ALL IN, YOU'LL END UP WITH LUMPS,
AND NOBODY NEEDS LUMPS IN THEIR BANANA CAKE.
FANTASTIC.
ALWAYS JUST GIVE IT A STIR WITH A SPATULA.
JUST MAKE SURE THE BOTTOM OF THE BOWL IS REALLY WELL-MIXED.
YOU'D BE SURPRISED WHAT A DIFFERENCE IT MAKES.
THERE'S ALWAYS, LIKE, SOME BANANA ON THE BOTTOM
OR SOME FLOUR,
AND YOU WANT TO MAKE SURE IT'S ALL CAKE BATTER.
OKAY, THIS IS PERFECT.
SO I'M GONNA PUT IT INTO A 9-INCH CAKE PAN.
IT'S BEEN FLOURED AND GREASED, ABOUT 2-INCH-HIGH SIDES.
JUST POUR IT RIGHT IN.
THIS JUST SMELLS FANTASTIC ALREADY.
SMOOTH THE TOP.
AND INTO THE OVEN.
SO THAT'S CAKE NUMBER ONE.
CAKE NUMBER TWO'S COMING OUT OF THE OVEN.
MMM, THAT SMELLS GREAT. IT'S PERFECTLY DONE.
AND CAKE NUMBER THREE IS GOING IN,
350 DEGREES, 45 TO 50 MINUTES.
AND WHILE THAT BAKES, LET ME TELL YOU ABOUT THE KIDS.
THEY'RE FANTASTIC, AND THEY'RE OUT SHOPPING RIGHT NOW.
(Ina) IT'S AN AMAZING STORY.
THE 6 CHILDREN ARE AGED 15 TO 20, ALL IN HIGH SCHOOL,
AND THEY HAVE A WEEKLY COOKING CLASS
AS PART OF THEIR HIGH SCHOOL LIFE SKILLS PROGRAM.
THEIR WONDERFUL TEACHER DENISE KLEIN
HELPS THEM PLAN, BUDGET, SHOP FOR, AND COOK THE RECIPES.
ALL RIGHT, READY? WE NEED SOME EXTRA-LARGE EGGS.
LET'S START OVER HERE.
EVERY WEEK, BEFORE THEY START COOKING,
THEY GO TO THE MARKET IN BRIDGEHAMPTON
TO COLLECT ALL THE INGREDIENTS.
OKAY.
YEAH.
I THINK THEY'RE GOOD.
WOULD YOU PICK OUT TWO NICE LEMONS?
ALL RIGHT, CHEVANNE, WOULD YOU GET HIM A BAG, PLEASE?
(man) TWO, PLEASE.
ALL RIGHT, GUYS, NEXT STOP--GROCERY.
FLOUR.
FLOUR. LET'S GO.
YEAH.
OKAY.
SO PUT THOSE IN THE BASKET AND GET TWO MORE.
JOEY, WHAT'S NEXT?
VERY GOOD.
NOW WE NEED BUTTERMILK
BECAUSE THAT MAKES INA'S MUFFINS REALLY, REALLY MOIST,
SO I THINK IT'S AROUND HERE TO THE LEFT.
OH, THERE IT IS. GOOD JOB.
GOOD.
ALL RIGHT.
(all) YES.
OFF TO THE CHECKOUT COUNTER.
LAST SPRING, THE KIDS CAME TO THE BARN FOR BREAKFAST,
AND THEY TOLD ME
THAT THEY SET UP A BAKE SALE AT THE SCHOOL
AND THEY RAISE MONEY THAT THEY USE FOR FIELD TRIPS.
I HOPE WE RAISE A LOT OF MONEY WITH THIS BAKE SALE.
FANTASTIC. THIS CAKE HAS COOLED FOR 15 MINUTES.
I'M JUST GONNA PUT IT OUT ON THE COOLING RACK
AND LET IT COOL COMPLETELY,
AND I CAN'T WAIT TO ICE THESE WITH THE KIDS.
PERFECT.
SO I'M HEADING TO THE SCHOOL NEXT.
WE'RE GOING TO MAKE DELICIOUS BLUEBERRY MUFFINS,
FROST THE BANANA CAKES,
THEN WE'RE SETTING UP A BAKE SALE.
I'M HOPING FOR A SELLOUT.
THANKS.
LATER, I'M THE STUDENT, AND I ASK CHEF-INSTRUCTOR
AT THE INTERNATIONAL CULINARY CENTER
FOR HER COOKING TIPS.
♪♪
HI.
HI, EVERYBODY.
HOW ARE YOU?
HI. NICE TO SEE YOU ALL.
HI.
HI, NICE TO SEE YOU.
GREAT TO SEE YOU.
YES.
FANTASTIC.
AND FIRST, WE HAVE APRONS FOR EVERYBODY.
YOU NEED AN APRON TO BAKE WITH, RIGHT?
THANK YOU.
AND, JUAN, THAT'S FOR YOU, AND JOE.
YOU'RE WELCOME.
SO TODAY WHAT WE'RE GONNA MAKE IS BLUEBERRY MUFFINS.
YES.
ALL RIGHT. ME, TOO.
WE'RE GONNA MAKE A LOT OF BLUEBERRY MUFFINS.
I ALSO BROUGHT A BANANA CAKE FROM HOME,
AND WHAT WE'RE GONNA DO IS ICE IT.
WE'LL MAKE THE ICING AND ICE IT TOGETHER,
AND I BROUGHT HUGE TRAYS OF BROWNIES.
WE'RE GONNA CUT THEM UP, AND WE'RE GONNA PUT THEM
ON THE BAKE SALE TABLE SO WE HAVE LOTS OF THINGS TO SELL
AND YOU MAKE LOTS OF MONEY FOR YOUR ROAD TRIP. HOW'S THAT?
THAT SOUNDS GREAT.
ALL RIGHT, SO FIRST, BLUEBERRY MUFFINS.
SO THERE'S A SIEVE HERE,
AND WHAT I LIKE TO DO IS SIFT ALL THE DRY INGREDIENTS,
SO TAKE 3 1/2 CUPS OF FLOUR,
IT'S THIS,
AND PUT IT RIGHT INTO THAT SIEVE IN THE BOWL.
PERFECT, ANTHONY.
AND THEN YOU TAKE THE SUGAR, IT'S 1 1/2 CUPS OF SUGAR,
AND PUT IT RIGHT INTO THE SIFTER,
RIGHT ON TOP,
AND THEN 4 1/2 TEASPOONS OF BAKING POWDER,
RIGHT INTO THE MIX.
(man) THANK YOU.
1 TEASPOON OF BAKING SODA, RIGHT IN.
HOW'S THIS FOR MIXING?
AND 1 TEASPOON OF SALT,
AND WE USE KOSHER SALT,
AND JUST DUMP IT RIGHT IN.
OKAY, NOW WE NEED SOMEBODY TO PICK UP THE SIFTER
AND JUST SIFT THE WHOLE THING RIGHT INTO THE BOWL.
YOU GET AS MUCH AS YOU CAN IN THE BOWL,
AND THE REST DOESN'T MATTER.
YEAH.
THE WET INGREDIENTS, SO TAKE THIS BOWL,
THE EMPTY BOWL, AND PUT IT RIGHT ON YOUR BOARD.
THEN WE'RE GONNA MIX 2 CUPS OF BUTTERMILK--
DO YOU KNOW WHAT BUTTERMILK IS?
IT'S THAT REALLY THICK MILK. IT'S GOT A CULTURE IN IT.
IT'S GREAT FOR BAKING. IT MAKES REALLY MOIST MUFFINS.
AND 1 STICK, IT'S 1/4 OF A POUND OF BUTTER,
AND IT'S BEEN MELTED AND COOLED.
JUST POUR IT RIGHT IN.
THAT'S PERFECT, CHEVANNE. YOU GUYS ARE GOOD BAKERS.
YOU OBVIOUSLY KNOW WHAT YOU'RE DOING.
THE NEXT THING IS LEMON ZEST,
AND THIS IS THE OUTSIDE OF THE LEMON, AND IT'S BEEN GRATED.
(Diane) RIGHT IN.
OKAY, WHO'S A GOOD EGG ***?
TAKE THESE EGGS-- IT'S TWO EGGS--
AND YOU JUST WANT TO BEAT THEM A LITTLE BIT
SO THEY GET MIXED UP.
OH, I CAN SEE EVERYBODY'S MADE SCRAMBLED EGGS
FOR BREAKFAST, RIGHT?
AND THEN JUST POUR IT RIGHT IN.
PERFECT.
AND THEN JUST MIX THOSE TOGETHER WITH YOUR FORK.
MIX THAT ALL TOGETHER.
MM-HMM.
IT'S WONDERFUL. BLUEBERRIES AND LEMON--
IT'S A GREAT COMBINATION. SO NOW TAKE THE DRY MIXTURE
AND PUT IT RIGHT NEXT TO THE WET ONE.
MAKE A BIG HOLE IN THE MIDDLE OF THIS,
AND YOU'RE GONNA POUR ALL THE WET INGREDIENTS
YEAH, YEAH, YEAH.
AND NONE OF THIS HAS TO BE PERFECT.
OH, I LIKE THE TEAM EFFORT OVER HERE. THIS IS GREAT.
AND THEN JUST MIX IT TOGETHER WITH YOUR FORK.
YOU KNOW, THE KEY ABOUT BAKING
IS THAT YOU DON'T WANT TO OVERMIX SOMETHING.
YOU WANT TO MIX IT JUST UNTIL IT'S DONE...
AND THEN YOU HAVE REALLY LIGHT MUFFINS.
SO WHEN YOU'RE DONE MIXING IT, TAKE YOUR SPATULA
AND JUST RUN IT AROUND THE BOWL
AND MAKE SURE YOU GET EVERYTHING MIXED IN ON THE BOTTOM,
'CAUSE VERY OFTEN, IT'S VERY EASY FOR THE STUFF ON THE BOTTOM
NOT TO GET MIXED IN.
OH, LET ME SEE YOUR BATTER. OH, IT LOOKS FANTASTIC.
YOU GUYS ARE GREAT BAKERS. HOW ARE YOU GUYS DOING?
OH, JOE, THAT'S FANTASTIC. THAT'S GREAT.
GREAT, THANK YOU VERY MUCH.
OKAY, NEXT WE'RE GONNA DO BLUEBERRIES.
YOU CAN'T HAVE BLUEBERRY MUFFINS WITHOUT BLUEBERRIES, RIGHT?
RIGHT.
EVERYBODY'S GOT A BOWL OF FRESH BLUEBERRIES.
THERE ARE 2 CUPS OF BLUEBERRIES,
AND YOU JUST POUR 'EM RIGHT IN JUST LIKE THAT.
JUST PUT THEM RIGHT IN.
BEAUTIFULLY DISTRIBUTED.
AND THEN YOU JUST TAKE THEM AND YOU FOLD THEM IN.
THIS IS CALLED FOLDING, LIKE THAT.
I TURN THE SPATULA OVER,
AND THAT WAY, YOU DON'T BREAK THE BLUEBERRIES.
NEXT WE'RE GONNA PUT THEM IN THE BAKING PANS,
AND I HAVE THE MOST UNUSUAL WAY TO PUT THEM IN A BAKING PAN--
OH, WHAT A GOOD IDEA!
IT MAKES A PERFECT MUFFIN EVERY TIME.
JUST A REGULAR ICE CREAM SCOOP.
EVERYBODY'S GOT ONE AT HOME, RIGHT?
SO YOU JUST SCOOP OUT, LIKE IT WAS ICE CREAM,
A LEVEL ICE CREAM SCOOP JUST LIKE THAT,
AND THAT WAY, EVERY SINGLE MUFFIN
TURNS OUT EXACTLY THE SAME SIZE.
RIGHT IN THE CENTER.
RIGHT IN THE CENTER.
ISN'T THAT EASY?
EXCELLENT. PERFECT ONES.
WHO'S THE BOSS OVER HERE? (laughs)
THESE LOOK PERFECT. YOU'RE GONNA HAVE THE BEST BLUEBERRY MUFFINS.
JUST KEEP GOING.
HE'LL KEEP GOING UNTIL IT'S ALL GONE, RIGHT?
HOW YOU GUYS DOING HERE?
THOSE LOOK GREAT.
I THINK YOU'RE DOING FANTASTICALLY.
WE KNOW WE'RE GOING OUT TO BUY A SCOOP,
ISN'T THIS FUN? OH, YOU DO?
SO EACH OF THESE MIXES MAKES 20 MUFFINS,
SO WE'RE GONNA PUT THEM IN THE OVEN ONE AFTER THE OTHER,
WOW.
THAT WE CAN SELL AT THE BAKE SALE.
THEY'RE GONNA BAKE AT 350 DEGREES
FOR ABOUT 20 TO 25 MINUTES,
AND THE WHOLE CLASSROOM IS GONNA SMELL GREAT.
FANTASTIC. COME TO THE OVEN.
OKAY, JOE, YOU WANT TO PUT YOUR TRAY IN?
(Denise) GREAT JOB.
PERFECT. LEMY, PUT YOUR TRAY RIGHT UNDERNEATH,
AND WHEN THESE ARE DONE,
WE'LL BAKE THE NEXT BATCH. HOW'S THAT?
NEXT WE'RE FROSTING THE OLD-FASHIONED BANANA CAKES
AND SELLING OUR GOODIES AT A HIGH SCHOOL BAKE SALE.
THEN THE SHOE'S ON THE OTHER FOOT
WHEN A TOP CHEF INSTRUCTOR
FROM THE INTERNATIONAL CULINARY CENTER
ANSWERS ALL OF MY QUESTIONS
IN "INA ASKS."
I'M HERE AT THE EAST HAMPTON HIGH SCHOOL
WITH THE LIFE SKILLS CLASS.
WE'VE ALREADY MADE BLUEBERRY MUFFINS,
WHICH, I HAVE TO SAY, LOOK FANTASTIC,
AND NOW WE'RE GONNA MAKE BANANA CAKE.
I'VE BROUGHT THE BANANA CAKE
AND WE'RE GONNA ICE IT TOGETHER, OKAY? SO THIS IS THE TRICK.
YOU HAVE TO GET AS MUCH ICING ON THE CAKE AS YOU DO IN YOURSELF.
SO FOR THE FIRST THING YOU WANT TO DO IS TAKE YOUR MIXER
AND JUST LIFT THE TOP OF IT,
AND YOU'RE GONNA TAKE 6 OUNCES OF CREAM CHEESE,
WHICH IS WHAT THIS IS,
AND YOU'RE JUST GONNA PUT IT IN THE BOWL.
NOW WE HAVE 6 TABLESPOONS OF BUTTER,
WHICH IS THREE-QUARTERS OF A STICK,
AND THAT GOES RIGHT INTO THE BOWL WITH THE CREAM CHEESE.
OKAY, THE NEXT THING IS VANILLA.
THIS IS ONE OF MY FAVORITE INGREDIENTS, IS GOOD VANILLA.
(inhales deeply)
(Diane) IT DOES SMELL GREAT.
OKAY, 1 TEASPOON OF VANILLA GOES RIGHT IN.
AND NOW PUT THE MIXER DOWN,
AND YOU WANT IT ON A VERY LOW SPEED.
YOU WANT TO MIX IT JUST LIKE THAT.
OKAY, SO WHILE THAT'S MIXING, THIS IS 2 1/2 CUPS--
IT'S 1/2 A POUND OF CONFECTIONERS' SUGAR,
AND WHAT YOU WANT TO DO IS JUST ADD THIS REALLY SLOWLY.
YOU CAN USE YOUR HAND.
YOU KNOW, ONE OF MY SAYINGS IS
A COOK'S BEST TOOLS ARE CLEAN HANDS,
SO JUST--YOU JUST WANT TO PUT IT IN WITH YOUR FINGERS
JUST LIKE THAT.
JUST ADD IT SLOWLY.
TURN YOUR MIXERS OFF AND RAISE THE HEAD OF IT,
AND ALL YOU WANT TO DO IS JUST TAKE YOUR SPATULA,
TAKE ALL THE ICING OFF.
JUST MAKE SURE IT'S REALLY GOOD.
FANTASTIC!
YES.
WE LIKE FANTASTIC.
TAKE YOUR CAKE, PUT IT RIGHT ON YOUR BOARD.
MMM.
I MADE IT WITH LOTS OF BANANAS.
SO YOU WANT TO TAKE ALL THE ICING--
JUST PUT IT RIGHT ON TOP.
MAKE SURE IT'S REALLY WELL MIXED,
AND IT'S JUST GOING ON THE TOP. IT'S NOT GOING DOWN THE SIDES.
AND JUST TAKE YOUR SPATULA
AND JUST SPREAD IT OUT JUST LIKE THAT.
THIS IS, LIKE, A REALLY OLD-FASHIONED CAKE,
SO YOU DON'T WANT IT TO LOOK PERFECT.
YOU WANT IT TO LOOK REALLY HOMEMADE.
ISN'T THAT GREAT? HOW DELICIOUS DOES THAT LOOK?
(Denise) LOOKING GREAT.
ALL RIGHT, TAKE SOME FROM THE MIDDLE
AND PUSH IT ON THE OUTSIDE. PERFECT.
JENNY, YOU WANT A CHANCE TO ICE THE CAKE?
COME ON OVER.
START IN THE MIDDLE
THERE YOU GO. BEAUTIFUL.
YES.
WE'VE GOT BANANA CAKE,
AND WE'VE GOT BROWNIES OVER HERE.
I MADE BROWNIES THAT WE CAN SELL.
YEAH.
WE WANT TO SELL EVERYTHING AND RAISE SO MUCH MONEY,
GREAT.
(speaking indistinctly)
SURE.
THANK YOU.
(woman) MAY I HAVE TWO BLUEBERRY MUFFINS?
ALL RIGHT, THIS IS, UM,
BANANA CAKE.
AWESOME.
YOU GOT IT.
(Denise) $1.
IT'S THE BEST DEAL IN TOWN.
TAKE A BITE, LET'S SEE WHAT YOU THINK.
OHH.
THANKS.
HERE YOU GO.
THANKS A LOT.
HI.
WHAT DO YOU THINK? UP TO YOUR STANDARD?
AHH!
EXCELLENT. WELL DONE, GUYS.
SURE.
TAKING TURNS.
ALL RIGHT.
THIS IS THE BEST STORE I EVER RAN.
OH, WOW, THAT'S GOOD STUFF.
MMM, THE BEST.
(Ina) YOU KNOW WHAT I ALWAYS SAY--
THAT'S RIGHT, YOU GOT IT.
WE'RE GONNA HAVE A SELLOUT TODAY.
THIS IS FANTASTIC.
OOH, I THINK I'LL HAVE A BROWNIE. THANKS, YOU GUYS.
THANK YOU. GREAT DAY.
THANK YOU.
THANK YOU. GOOD JOB.
(applause)
FANTASTIC.
I LOVED BAKING WITH YOU, WE HAD SUCH A GOOD TIME,
YEAH.
YES.
NEW YORK CITY.
NEW YORK CITY, HERE WE COME! YAY!
NEXT UP, THE TABLES ARE TURNED
AND I'M THE STUDENT IN "INA ASKS"--
ON KNIFE SHARPENING, WASHING SOFT FRUIT,
AND HOW TO MAKE SPUN SUGAR,
WITH A ONE-ON-ONE TUTORIAL FROM ONE OF THE CHEF-INSTRUCTORS
AT THE INTERNATIONAL CULINARY CENTER.
I'M ALWAYS HUNGRY FOR NEW IDEAS,
SO I'M TURNING THE TABLES ON "ASK INA"
AND IT'S "INA ASKS."
I'VE ASKED CHEF-INSTRUCTOR TONI DICKINSON
FROM THE INTERNATIONAL CULINARY INSTITUTE
TO ANSWER THREE QUESTIONS
I'VE ALWAYS WANTED TO KNOW THE ANSWER TO.
SHE SENT ME HER ANSWERS BY VIDEO.
THE FIRST QUESTION IS,
WHAT'S THE RIGHT WAY TO SHARPEN YOUR KNIVES?
FIRST, PUT A DAMP TOWEL UNDERNEATH YOUR BOARD.
PUT YOUR CUTTING BOARD ON TOP,
AND THEN I USE ANOTHER TOWEL
TO BE A SUPPORT FOR MY HONING KNIFE.
I PUT THAT TIP DOWN, HOLDING IT AT THE TOP,
AND I GRAB MY KNIFE,
HAVING MY THUMB ON ONE SIDE
AND MY INDEX FINGER ON THE OTHER,
AND GRIP MY HANDLE.
NOW I NEED TO PUT THIS AT A 45-DEGREE ANGLE.
I FIRST GO FOR 90 DEGREES,
AND THEN GO HALFWAY UP,
AND THAT'S 45.
NOW I'M GOING TO GO FROM THE HILT TO THE TIP,
GOING TOWARDS MY BODY,
FOUR TIMES, THREE TIMES,
TWO TIMES, ONE TIME.
NOW IT'S SHARP.
NOW ALL I DO IS I MAKE SURE I WIPE MY KNIFE OFF,
BECAUSE THERE ARE LITTLE BITS OF SPURS OF METAL ON THE EDGE.
THAT'S IT.
SO THE SECOND QUESTION--
I ACTUALLY GET ASKED THIS A LOT AND I DON'T KNOW THE ANSWER.
ARE YOU SUPPOSED TO WASH SOFT FRUIT LIKE BERRIES, OR NOT,
AND IF YOU'RE SUPPOSED TO WASH THEM, HOW DO YOU DO IT?
SOFT FRUIT-- THAT'S AN INTERESTING ONE.
SOFT FRUIT FALLS UNDER THE CATEGORIES
OF BLACKBERRIES, RASPBERRIES, BLUEBERRIES.
NOW THOSE I DON'T WASH IF I KNOW WHO THE PURVEYOR IS,
BECAUSE I KNOW THEY'RE PESTICIDE-FREE.
OTHERWISE I'M GOING TO WASH THEM.
SO I'M GONNA TAKE MY FRUIT
AND FIRST PUT IT IN MY BOWL OF WATER,
AND THEN VERY GENTLY
PRESS IT DOWN WITH MY FINGERS
TO MAKE SURE THAT THE FRUIT IS COMPLETELY SUBMERGED.
LIFT THEM UP CAREFULLY
AND BRING THEM OVER TO THE PAPER TOWEL TO DRAIN.
I ALWAYS WAIT TO WASH MY FRUIT
JUST BEFORE I PLAN ON SERVING.
OTHERWISE, IT WILL GET SOFT AND FALL APART,
AND THAT'S HOW YOU CLEAN SOFT FRUIT.
THANK YOU. THAT'S REALLY INTERESTING.
SO THE LAST QUESTION-- IT'S A LITTLE BIT
OF A FANCY THING TO DO AND OUT OF MY REALM,
BUT I'VE ALWAYS WANTED TO KNOW HOW TO MAKE SPUN SUGAR.
IS THERE AN EASY WAY TO DO IT?
ALL YOU NEED IS 2 1/2 CUPS OF GRANULATED SUGAR,
1/2 A CUP OF CORN SYRUP,
AND 1/2 A CUP OF WATER IN A POT.
WE'RE GOING TO MIX THOSE TOGETHER
AND THEN WASH THE SIDES DOWN
WITH OUR PASTRY BRUSH
TO MAKE SURE THAT WE DON'T HAVE ANY CARAMELIZATION
TO COLOR YOUR SUGAR BEFORE YOU GET TO TEMPERATURE.
THEN WE PUT IN A CANDY THERMOMETER
AND WE COOK IT TO 300 DEGREES.
ONCE WE GET IT TO 300 DEGREES,
WE'RE GOING TO COOL IT IN A WATER BATH TO 275.
NOW IT'S READY TO USE.
SO I'M GONNA TAKE MY FORK
AND THEN JUST STRETCH IT ACROSS
MY PREGREASED BOWL.
I WANT TO GO AS QUICKLY AS POSSIBLE
TO MAKE SURE THAT I GET NICE THIN HAIR.
WHILE IT'S GOING THROUGH THE AIR,
IT'S GOING TO HARDEN
AND GET BEAUTIFUL STRANDS.
I'M THEN GOING TO GATHER IT UP
VERY GENTLY, 'CAUSE IT'S FRAGILE,
AND THEN PLACE IT
AROUND MY DESSERT.
IT'S THAT EASY.
THANKS, TONI. I'M ACTUALLY GONNA DO THAT.
WHO WOULD HAVE THOUGHT A DAY AT SCHOOL COULD BE SO MUCH FUN?