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Hi, this is Matt on behalf of Expert Village, and today, we're going to learn how to make
steak with spicy stuffed potato and collard greens with vinaigrette sauce. Okay. So moving
along here, we're going to work on our garlic here and also our Shiitake mushrooms. Now,
the mushrooms, they're already cut up. They come that way. And they're dry. We're just
going to kind of put them there. We don't really have to do much to them. If you want
them a little smaller, you know what? You can just snap them like this and break them.
And there's a few pieces here that are a little long, so we'll just kind of, like, just give
them a little tear, and that should be fine. But mostly, we don't have to worry about those,
and just set them off in your own little space. Now, as far as the garlic is concerned, well,
I mean, you could sit here all day and try to cut garlic. What a pain in the butt. So
what we're going to do is we're just going to take this fork and we're just going to
press down. And let me get a good view, let you guys get a good view here. Just press
down and you hear it pop. It's that simple. And just peel. Peel it off just like so. And
then you're ready to cut it. And now, I want this kind of fine, so I'm just going to use
my finger as a guide -- and move that over there -- and just kind of cut back using my
finger as a guide. Just try not to cut your finger like so. And that's about as good as
I want it. So I'm just going to move that over here. I'm going to take another clove
and we'll just take our fork and just push down. And you hear that pop? And just pull
off the skin like so, put it in your waste plate. This one's a little stubborn. And also,
you want to get the ends off. There's a little hard end here, so we're not going to use that,
so I'm just going to take that and throw that in the waste bowl. This one didn't cooperate
as much. It's actually not that bad. Okay. And then we're just going to do the same,
using our finger as a guide, just kind of cut back. And it's that simple. So I'm going
to finish up the rest of these garlic cloves, and then we'll worry about our collard greens.