>>
>> Guest:
>> Guest: IT DOESN'T GET BETTER THAN THIS.
>> Host: EVERYBODY WANTS
TO COOK.
TO COOK.
TO COOK. NOBODY WANTS THE PREP
>> Guest: I LOVE THE
PREP.
PREP.
PREP. IT'S MY LITTLE MINI FOOD
PROCESSER.
PROCESSER. YOU CAN PUT SOME GARLIC,
SOMECHILI, MAYBE A
LITTLE CHIPOTLE PEPPER.
YOU THROW THE TOMATOES
IN WHOLE.
IN WHOLE.
IN WHOLE. YOU TURN THAT ON FOR
ONE, TWO, THREE, FOUR,
FIVE SECONDS, AND IT'S
DONE.
DONE.
DONE. WE
DONE. WE JUST MADE A BEAUTIFUL
SALSA IN THAT TIME.
HERE'S THE THING ABOUT
THAT FOOD PROCESSER, YOU
CAN DO STUFF IN THIS SO
QUICKLY, AND SO
EFFORTLESSLY.
EFFORTLESSLY. A LITTLE LESS LIME
JUICE, AND A SQUEEZE OF
LIME, AND A LITTLE
SPRINKLE OF SALT.
IN JUST SECONDS, YOU CAN
TURN THAT ON AND IT IS
GUACAMOLE DONE THAT
FAST.
FAST.
FAST. THE
FAST. THE BLADE LIFTS OUT,
JUST LIKE THAT.
THEN YOU SCOOP ALL OF
THAT BEAUTIFUL
THAT BEAUTIFUL GUACAMOLE, STRAIGHT INTO
YOUR BOWL.
YOUR BOWL. IF YOU WANTED TO LEAVE
THAT ON FOR ANOTHER
SECOND, IT WOULD HAVE
TURNED INTO A PERFECT
AVOCADO CREAM.
AVOCADO CREAM. SO YOU CAN DO THAT IN
SECONDS.
SECONDS.
SECONDS. IF YOU DON'T LIKE DOING
THE CHOPPING, THIS IS
YOUR ANSWER.
YOUR ANSWER. YOU GO AHEAD, YOU THROW
YOUR ONIONS IN.
YOU JUST DO IT FOR
LITERALLY A COUPLE OF
SECONDS.
SECONDS.
SECONDS. THEN YOU GO AHEAD, PULL
THAT OUT.
THAT OUT.
THAT OUT. BECAUSE WHAT DOES
EVERYBODY SOUP, WHAT
DOES EVERY SAUCE TELL
YOU TO DO RIGHT AT THE
BEGINNING?
BEGINNING? CUT SOME ONIONS, CUT
SOME CELLRY, CUT SOME
CARROTS.
CARROTS.
CARROTS. >> Host: CHEF, YOU
LITERALLY DID THAT IN
THREE SECONDS.
THREE SECONDS. >> Guest: EVEN THE
CARROTS.
CARROTS.
CARROTS. A COUPLE OF SECONDS
LATER, AND IT'S GOOD.
YOU'VE PROBABLY SEEN THE
CAULIFLOWER RICE IN THE
STORES.
STORES.
STORES. YOU MIGHT NOT LIKE USING
IT, BECAUSE MAYBE
THERE'S PRESERVATIVES OR
WHATEVER.
WHATEVER.
WHATEVER. THERE'S NONE IN YOUR OWN
CAULIFLOWER RICE.
CAULIFLOWER RICE. YOU CAN LITERALLY TURN
THAT TOGETHER IN
SECONDS.
SECONDS.
SECONDS. AGAIN, YOU'VE CREATED
THE PERFECT CAULIFLOWER
RICE.
RICE.
RICE. ALL
RICE. ALL OF THAT CHOPPING AND
DICING, HOW LONG WOULD
IT HAVE TAKEN YOU?
>> Host: I'M GOING TO
SHOW YOU EXACTLY WHAT
YOU'RE GETTING.
YOU'RE GETTING. TWO DIFFERENT COLORS.
WE HAVE THE RED, AND THE
STONE GRAY.
STONE GRAY. INSIDE HERE, THE BOWL,
THE CHOPPING LID, THE
FOOD WHISKER.
FOOD WHISKER. THE ROTATING PLATE, THE
CHOPPING BLADE IS IN
THIS.
THIS.
THIS. IT'S EVERYTHING YOU NEED
TO PREP QUICKLY IN YOUR
KITCHEN.
KITCHEN.
KITCHEN. CHEF, WHAT I LOVE ABOUT
IT, AS YOU SAID, IT'S
GOT A CHUTE.
>> Guest: THERE'S A
CHUTE.
CHUTE.
CHUTE. YOU GO AHEAD, YOU POP IT
DOWN.
DOWN.
DOWN. SO
DOWN. SO WE'RE GOING TO SHRED
CHEESE RIGHT NOW.
HARD CHEESES TOO.
YOU CAN SEE HOW SIMPLY,
AND EASILY IT JUST
PUSHES IT DOWN, AND
SHREDS THAT CHEESE.
RIGHT, GORGEOUS.
RIGHT, GORGEOUS. AND WE'VE GOT ALL SORTS
OF DIFFERENT CHEESES,
SOME HOTTER THAN OTHERS,
JUST TO SHOW YOU THE
VARIETY OF STUFF.
LOOK HOW MUCH.
AND LOOK HOW FAST THAT
HAPPENS.
HAPPENS.
HAPPENS. SO WHETHER YOU'RE
GRADING CHEESE OR MAKING
YOUR OWN MAYONNAISE, OR
AOELI.
AOELI.
AOELI. I'VE GOT SOME EGG YOLKS.
A LITTLE BIT OF MUSTARD.
THIS IS THE WHISKER.
YOU TURN THAT ON FOR
ABOUT FIVE SECONDS.
YOU CREATE A QUICK
EMULSION.
EMULSION.
EMULSION. >> LOOK AT THE VORTEX
IT'S MAKING.
IT'S MAKING. >> Guest: THEN WE TURN
THAT OFF.
THAT OFF.
THAT OFF. WE DUMP IN THE REST OF
THE OIL, AND WATCH THIS.
WE'RE GOING TO CREATE A
MAYONNAISE.
MAYONNAISE. IT'S GOING TO TAKE 10 TO
15 SECONDS.
15 SECONDS. THIS IS THE LOWEST THING
YOU'LL DO, AND IT TAKES
10 SECONDSES.
10 SECONDSES. IT'S GOING TO TURN INTO
A THICK, CREAMY
MAYONNAISE.
MAYONNAISE. YOU'LL BE ABLE TO USE
THIS ON ALL SORTS OF
DRESSING, ANY KIND OF
AOELI.
AOELI.
AOELI. REALLY, REALLY SIMPLE,
AND REALLY BEAUTIFUL.
>> Host: DO YOU THINK
MOST OF THE PREP WE DO
IS ABOUT THIS CAPACITY?
I THINK IT IS.
WE'RE GETTING THOSE
GREAT BIG FOOD
PROCESSERS, AND YOU
REALLY DON'T MAKE THAT
MUCH.
MUCH.
MUCH. THIS IS PERFECT FOR
THAT.
THAT.
THAT. >>
THAT. >> Guest: YOU'RE SO
RIGHT.
RIGHT.
RIGHT. I'M GOING THROUGH HERE,
AND I'M CHOPPING MY
CARROTS.
CARROTS.
CARROTS. A REALLY HARD VEGETABLE.
PEOPLE SAY CARROTS WILL
MAKE IT STICK.
GUESS WHAT?
GUESS WHAT? I'M STARTING WITH THE
CARROTS, AND GUESS WHAT?
IT'S NOT STICKING.
WHAT ABOUT THE
ZUCCHINIS, EXACTLY THE
SAME THING.
SAME THING. JUST SO EFFORTLESS.
THAT'S WHAT I LOVE ABOUT
IT.
IT.
IT. >>
IT. >> Host: FIVE FLEXPAY
MEANS YOU GET THIS HOME
FOR UNDER $10.
WE HAVE IT ON SALE.
IT'S BRAND NEW FOR THE
VISIT.
VISIT.
VISIT. YOU GET ALL THE TOOLS
YOU SEE CHEF WORKING
WITH.
WITH.
WITH. YOU'RE JUST CHOOSING, DO
YOU WANT THE RED OR THE
GRAY?
GRAY?
GRAY? >>
GRAY? >> Guest: AN ENTIRE BALL
OF SHREDDED VEGGIES IN
JUST SECONDS.
JUST SECONDS. WHO LIKES ITALIAN
VINAIGRETTES?
VINAIGRETTES? LEMON JUICE, WE'VE GOT
SOME PARSLEY.
SOME PARSLEY. I'M DOING THIS WITH THE
BLADE ON.
BLADE ON.
BLADE ON. A LITTLE HONEY, SOME RED
WINE VINEGAR, SOME OIL.
I'VE GOT A LITTLE BIT OF
MUSTARD GOING IN THERE.
I'VE GOT A LITTLE HONEY.
THE SAME DEAL.
YOU JUST POP THE LID ON.
I LIKE HOW SIMPLE IT IS.
THIS IS ACTUALLY WITH
THE BLADE.
THE BLADE. IT WOULD WORK WITH THE
WHISK AS WELL.
ANOTHER LITTLE TOOL I
WANTED TO SHOW YOU.
THIS IS MY SET OF THREE.
THIS IS MY STORAGE, BUT
IT'S ALSO MADE OUT OF
DURA-PAN.
DURA-PAN.
DURA-PAN. OR DURA-BAKE, I SHOULD
SAY.
SAY.
SAY. YOU
SAY. YOU POP THE LID ON, AND
YOU CAN POP IT STRAIGHT
INTO THE FRIDGE.
>> Host: FRESH DRESSING,
HOW GREAT WOULD THAT BE?
>> Guest: YOU CAN POUR
THAT STRAIGHT OVER YOUR
SALAD.
SALAD.
SALAD. YOU WANT TO MAKE A BLUE
CHEESE DRESSING?
CHEESE DRESSING? I'M MAKE YOU A BLUE
CHEESE DRESSING.
CHEESE DRESSING. THROW IN SOME BLUE
CHEESE, A LITTLE
SCALLIONS, SOME
SCALLIONS, SOME BUTTERMILK.
BUTTERMILK. SOME MAYONNAISE, SOME
SOUR CREAM.
SOUR CREAM. YOU DON'T NEED TO FEEL
BAD ABOUT GETTING IT OUT
AND USING IT.
>> Host: PLUS, IT
DOESN'T TAKE UP ANY
SPACE.
SPACE.
SPACE. >>
SPACE. >> Guest: THAT'S HOW
LONG IT TAKES.
SO FAST.
SO FAST.
SO FAST. >> Host: A LOT OF TIMES
WE WANT TO TRY NEW
RECIPES.
RECIPES.
RECIPES. >> Guest: I'VE GOT
FROZEN BERRIES IN HERE,
AND I'M GOING TO ADD A
LITTLE YOGURT.
LITTLE YOGURT. EVEN THOUGH THIS WOULD
PROBABLY LOOK LIKE IT'S
GOING TO MAKE A
SMOOTHIE, IT'S ACTUALLY
GOING TO MAKE A
SMOOTHIE.
SMOOTHIE.
SMOOTHIE. SO YOU TURN THAT.
NOW DON'T FORGET.
YOU CAN GO AHEAD.
YOU CAN PULSE.
>> Host: IT'S A LITTLE
DIAL.
DIAL.
DIAL. SHOW THEM WHAT YOU'RE
DOING.
DOING.
DOING. >>
DOING. >> Guest: SORRY.
I GET SO EXCITED.
YOU CAN TURN IT ON
PULSE, TURN IT TO ONE,
OR TWO.
OR TWO.
OR TWO. THIS IS ALL FROZEN
BERRIES.
BERRIES.
BERRIES. SOMETIMES THE BERRIES
GET STUCK TOGETHER IN
THE TOP THERE.
YOU JUST PUSH IT DOWN,
JUST LIKE THAT, AND GIVE
IT ANOTHER TURN.
UP TO TWO.
AND IT'S DONE.
REALLY SIMPLE.
REALLY SIMPLE. NEXT, I'M GOING TO WHIP
CREAM IN NO TIME AT ALL.
YOU TAKE SOME CREAM, YOU
PUT IT INTO THE WHISK.
YOU TURN IT ONTO TWO, IN
LITERALLY 20 SECONDS,
IT'S FINISHED.
IT'S FINISHED. PROBABLY ISN'T EVEN 20
SECONDS, IT MIGHT BE
MORE LIKE 10.
WHEN THAT'S MIXING,
THINK ABOUT HOW LONG IT
WILL TAKE IN A STAND
ALONE MIXER
ALONE MIXER LET'S JUST HAVE A LITTLE
CHICK.
CHICK.
CHICK. HOW LONG DID THAT TAKE?
>> Host: ABOUT TEN
SECONDS.
SECONDS.
SECONDS. >> Guest: THAT'S CRAZY.
I DID THE PETITE SIZE,
BECAUSE WHAT I WANTED
WAS SOMETHING I COULD
REACH FOR EASILY,
WITHOUT HAVING TO THINK
TOO MUCH.
TOO MUCH.
TOO MUCH. >> Host: IT'S GOT TO
HAVE A HECK OF A MOTOR
IN THERE.
IN THERE.
IN THERE. >> Guest: YEAH.
350-WATTS.
350-WATTS. I SHOULD HAVE SAID THAT
AT THE START.
A VERY, VERY IMPORTANT
PART TO THIS.
I'M THROWING IN LEMON
JUICE, BECAUSE I'M GOING
TO MAKE A PESTO.
GARLIC, AND PINE NUTS.
THEN WHAT I'M GOING TO
DO IS THROW IN SOME
PARMESAN CHEESE.
PARMESAN CHEESE. I'VE GOT SOME