Todd: Okay. So Sarah, I see you eat soup every day at work. Why are you eating soup every day?
Sarah: That’s because I love to cook soup.
Todd: So you make the soup?
Sarah: Yes, it’s very easy to make.
Todd: So you cook it and then you just bring it to work everyday?
Sarah: Yeah. I just make a lot on Monday and then I bring it to work everyday of the week.
Todd: Oh nice. So how do you make the soup? What’s your secret?
Sarah: Well, I like to cook very easy. So I buy meat that’s already cut up, usually, chicken and then some rice, usually brown rice and then I buy some vegetables. So after I bought the ingredients, I chop them up and I put them all together in water until boils and add someseasoning.
Todd: Okay. So you say the water boils, so as soon as the water boils that’s when you put in all the ingredients?
Sarah: Yes, that’s right.
Todd: So you don’t put in the ingredients before the water boils.
Sarah: No. I guess, it’s just easier for the water to be hot because then the vegetables and the meat cook a little faster.
Todd: So how do you give the soup flavoring?
Sarah: I usually add salt and pepper, maybe some garlic. And depending on the type of soup, either maybe some soy sauce or lemon juice.
Todd: Okay. Do you put in the flavoring after you put in the ingredients or before you put in the ingredients?
Sarah: Maybe after but usually, right about all at the same time.
Sarah: So I just put everything in at one time.
Todd: And then after you cook the soup, do you put the soup in the refrigerator? Do you let it sit outside?
Sarah: I usually eat some right then, and I also put it in containers for the week. But I let it sit in the containers out on the counter for a while for it to cool before I put in the refrigerator.
Todd: All right. And so, you don’t put it in the refrigerator until it is cool?
Sarah: Until it’s about room temperature.
Todd: Okay, nice. And then how do you heat it up? Do you heat it up in a pot or do you heat it up in the microwave?
Sarah: In the microwave. It’s the easiest.
Todd: Yeah. Nice. So you make enough for five meals?
Sarah: Maybe, sometimes. If I think I will get tired of eating it during the week then maybe I’ll just make enough for three or four meals. But if it’s some kind that I think is really delicious and I know I want to eat it everyday, then I’ll make a lot.
Todd: Well, if that happens, when you make the soup, you can make it for six or seven and give me a bowl.
Sarah: Okay. I’ll do that next time.
Todd: Oh great. Thanks.
Take some eggs and crack them into a bowl.
To ‘crack’ something is to break it. In this case to break the eggs so that they open. Notice the following:
Can you crack open these peanuts?
It is difficult to crack open a coconut.
Whisk the eggs until they’re quite high and fluffy.
To ‘whisk’ something is to stir a liquid really quickly with a special cooking tool. Notice the following:
Did you whisk the milk and sugar?
It is important to whisk the ingredients really well.
at an angle
You need a small pan with sides that go up at an angle.
If something is ‘at an angle’ it is not exactly straight up and down, but leaning or off to one side. Notice the following:
That picture is hanging at an angle.
The back of the chair was at an angle to make it more comfortable.
Take the whipped up eggs and pour them into the pan.
If something is ‘whipped up’ it is mixed quickly for a long time to add air to it. Notice the following:
The cream was whipped up into small peaks.
Do the butter and sugar need to be whipped up?
flip it over
When most of the egg is cooked, flip it over and cook the other side lightly.
When you ‘flip something over’ you turn it to the other side. In cooking we do this so both sides are cooked evenly. Notice the following:
You should flip the towels over so both sides get dry.
Remember to flip the steak over in about 7 minutes.