Aprende recetas para aprovechar al máximo los alimentos que hay en tu refrigerador.
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00:00We are going to cook with what we have left over from the last few days.
00:06We are going to take advantage of everything, but we are also going to think about the economy of the home.
00:10What are we going to do?
00:12For example, we have rice left over from the last day.
00:19How long does the rice last?
00:21If it has been two or three days...
00:23No, it will cool down in a week.
00:26That's good to know.
00:27And well covered so that it does not absorb the aromas and smells that are in the refrigerator.
00:32So, for example, we have two dishes left over from the last day.
00:36Or roast chicken, for example.
00:38We also have some salad left over.
00:40And, for example, eggs.
00:42I have to feed four people.
00:44I have two eggs left over. I have two dishes left over.
00:46How can I transform it? How can I dignify it?
00:48Let's make fried rice.
00:50Let it be the main course.
00:52Let it be an accompaniment.
00:55For example, broccoli.
00:58The kids love broccoli, of course.
01:00I've seen that everyone loves broccoli.
01:02And you have to camouflage it.
01:04Let's go to the fair.
01:06They cut off the stem and put it here.
01:08This is called cogollo.
01:10Don't get carried away.
01:12They only leave the stem of the broccoli.
01:14Let's leave the stem.
01:16They told me it was good for cooking.
01:18And my recipes are super cheap and easy.
01:21Come here.
01:23Everyone is going to help me cook.
01:25Let's do the following.
01:27First, don Jairo.
01:29I'm not going to tell you to put an egg.
01:31It would be a little disgusting.
01:35I'm going to ask you to put an egg.
01:37Without the shell, of course.
01:39Without spilling.
01:41Because everything is so cute here.
01:43Just one egg.
01:45Let's make fried rice first.
01:47Let's make fried rice.
01:49You're breaking the eggs.
01:51You're breaking the eggs.
01:53It's horrible.
01:55It's horrible.
01:57It's horrible.
01:59It looks like salmonella.
02:01In the kitchen,
02:03it doesn't take three seconds.
02:05No, no.
02:07We can't do that.
02:09We just lost an egg.
02:11It doesn't matter.
02:13Just what we don't have to do.
02:15An egg.
02:17We didn't bring more eggs
02:19for this production.
02:21We can't cook the recipe.
02:23We don't have enough eggs.
02:25I have a question.
02:27How do we do this?
02:29Do we cut it here?
02:31Do we cut it here?
02:33Do we cut it here?
02:35Do we cut it here?
02:37It came out like a feather.
02:39It came out like a feather.
02:41Come here.
02:43Come here.
02:45If we talk about nutritional value,
02:47for example, the stem of broccoli,
02:49is the stem of the broccoli the same?
02:51Yes, anyway.
02:53It's composed of anticancer,
02:55high satiety power,
02:57few calories, folic acid,
02:59to avoid anemia, to the nervous system.
03:01He said everything.
03:03Everything the stem of the broccoli can have.
03:05Let's do the following.
03:07Can you cut it into cubes, please?
03:09What else do we have here?
03:11Wait, wait.
03:13He said it's not the same.
03:15We can call it the surrounding area.
03:17Wait, wait.
03:19We can call it the surrounding area.
03:21Wait, wait.
03:25What a nice knife you took out!
03:27What a nice knife you took out!
03:29Come, let's listen to the music.
03:33Mrs. Catala Nutri.
03:35Catala Nutri.
03:37We're going to add here
03:39the chopped vegetables.
03:41Hey, Manuel Susarte, are you realizing how I'm cutting this in perfect cubes?
03:45Perfect, I'm supervising here.
03:47I'm here for Masterchef.
03:48I'm just here to supervise, because I'm not doing anything else than come in here.
03:51No, it's your turn now.
03:52It's my turn.
03:53The best broccoli cut that has ever been seen in the history of Chinese television.
03:58Please, a round of applause.
04:00Look, something really...
04:01Cubes, just as you asked.
04:03Extraordinary.
04:04Yes, now.
04:04In the saucepan.
04:05It's true, it's true.
04:06Send it to the saucepan.
04:07Now.
04:07Send it to the saucepan.
04:08Give me an egg, Jairo.
04:09How are we going to go there?
04:10Come over here.
04:11Oh, so you already put the mayonnaise.
04:14You're so cute, huh?
04:15Hey, but look, please.
04:16How are you going to get the egg?
04:17It's an amazing thing.
04:17Wonderful.
04:18I've never seen an egg like this.
04:20No?
04:21I've never seen anything like this.
04:22No, it has its art.
04:23I want you to compose the music.
04:24I'm with my hands washed, so don't get lost.
04:26This cube is for you.
04:27That's it.
04:28Hey, gloves.
04:29Do you want gloves too?
04:30In the house, no one puts on gloves to cook.
04:32The idea is that you have your hands well washed.
04:34It's super essential.
04:34But here, since we don't want to offend anyone's spirits,
04:37with gloves, look.
04:38Yeah, this is just with kitchen exceeds.
04:41It's not like we had to make a list of ingredients to go out and buy.
04:45No, nothing.
04:45What you have left over, we don't want to talk about leftovers,
04:49but it's impossible to avoid that word, Maria Jose Barrasa.
04:53But let's call them exceeds.
04:57No, and another super interesting thing is that the kitchen invites you.
05:00Look, we're all here cooking, lending a hand.
05:03I'm recording too.
05:04The best pan stir I've ever seen in the history of the kitchen.
05:06This is the pan we have here.
05:08Hey, but here we're going to be in a restaurant.
05:09Today's menu.
05:10Shoot.
05:10Hey, what's today's menu then?
05:13Huh?
05:13Who lends me the pan, Charita?
05:16You lost the pan?
05:17It's just that I want to put here, today's menu, and we do the...
05:19Ah, good, the pan.
05:21What are we going to do next?
05:22We're going to make the egg melt.
05:23And we made the Viennese egg melt here, chopped.
05:25Maybe you, Catrana, could tell me.
05:27Ah, of course, the Viennese are a little demonized.
05:30I'm thinking about it.
05:31But eating from time to time in an adequate amount, I think it's not so bad.
05:34Let's see, if it's for four people, I would put one.
05:37One.
05:38One, it's like for the flavor, right?
05:39It's like frying.
05:40Because you also take the protein out of the egg.
05:42Exactly.
05:43So, in short, so as not to load us.
05:44And here, I noticed that there is garlic, onion, carrot, bell pepper, which is like the seasoning.
05:49Exactly.
05:50And the stem of the broccoli.
05:51And the broccoli stem.
05:52This already has salt.
05:53And that's what we're going to do here with the egg.
05:54Excuse me, we're going to put it here in the pan.
05:56Hey, what a beautiful egg.
05:57Wonderful.
05:59And that's how you beat it.
06:00Ah, that's why.
06:00Please.
06:01That's why.
06:02The task of cooking also includes washing.
06:03So go wash if you want.
06:04No problem.
06:05Water.
06:05Peter.
06:06The pancake.
06:06The pancake.
06:07Water.
06:07I love that concept of the pancake.
06:09Look, we have our pancake here.
06:13Dr. Pichanga, can you repeat?
06:16Dr. Pichanga.
06:18Dr. Pichanga, please repeat the practical data of this recipe.
06:22The practical data.
06:22Let's see.
06:23First, we can use what we have in the house.
06:26Watch out.
06:28I don't get the camera.
06:28There it is.
06:29Did you get it?
06:29Did you get it?
06:30There it is.
06:30The pan was very hot.
06:31The egg broke in half.
06:33Please.
06:33I said it.
06:34But now, how do we get it out?
06:36It doesn't matter if it breaks.
06:37It stayed like this for two seconds.
06:39You know, there's an important thing too.
06:41In times of...
06:42We're going to turn this off so it doesn't be...
06:43Dr. Pichanga.
06:45What's the name of the dish?
06:46Because I'm going to write it down here.
06:47Fried rice.
06:48Fried rice is the name of the dish.
06:49That's a single dish.
06:49It's not an accompaniment.
06:51It's the main dish.
06:52It's the main dish.
06:53Where are we going to do the following?
06:54We had few eggs.
06:55We had few ingredients.
06:56We're going to make them melt.
06:57We made a stir-fry with vegetables.
06:59We made an egg omelette here.
07:00And it's very important.
07:01In times of...
07:02Eh...
07:03Of shortage.
07:04That we were short of pockets.
07:06The fire here.
07:07Super strong.
07:08With the idea of not using so much gas.
07:09Nor to make it short.
07:11And that this turns out well.
07:13What are we going to do?
07:14What are we going to do with the omelette?
07:15And little oil.
07:16And little oil.
07:17Just a little.
07:17Because they are good pans.
07:18No, if you add a little, it would be five lucas.
07:20So...
07:21But...
07:22But you know what?
07:23What else?
07:23If we don't use well that.
07:24For example, if we use...
07:26Meat that was left over from a barbecue that has fat.
07:28A longaniza, for example.
07:30That's going to release its own fats.
07:31It's true.
07:32And you don't have to use the excess oil there.
07:35Very good.
07:35What are we going to do next?
07:36Now, what we have here.
07:38If we could talk about all the nutrients that this food has.
07:42Let's see.
07:42I highlight here, obviously, the vegetables.
07:44Garlic, onion, carrot, bell pepper.
07:45Which is the seasoning.
07:46The power of satiety.
07:47And on the other hand, the broccoli.
07:48That gives it a tremendous anti-cancer plus.
07:51The viennese? No.
07:52I forbid it.
07:52No, not the viennese.
07:53I think it's the flavor.
07:54And the culinary touch.
07:56To the master pichanga style.
07:58But, to be honest, I would have put chicken or just eggs.
08:01Just eggs would have been even cheaper.
08:03Just eggs.
08:04There is a very important topic.
08:05That in the kitchen, here, there are no secret formulas.
08:08There is no exact topic.
08:10For example, if you have leftover peas.
08:12Or you have corn, for example.
08:13You can use it.
08:14If you don't have garlic, you can make the same recipe.
08:17You can use the vegetables that you can think of.
08:19Here, stay with the ways of doing things.
08:21I'm still waiting for you to tell me how to use the center of the bell pepper.
08:24Look.
08:25All this vegetable here.
08:26We have all the tips.
08:27The bell pepper, the carrot peels.
08:29Also the broccoli.
08:30But then we're going to eat the carrot peels?
08:32What's wrong with that?
08:33We're going to eat a soup.
08:34We're going to eat all of this.
08:35Exactly.
08:36No more than a soup.
08:37A soup.
08:37We're going to make a cream.
08:38A vegetable cream.
08:39And we're going to do it the following way.
08:41Pauli, please.
08:42Pauli, here, please.
08:44Chicken legs are not going to eat carrot peels.
08:46But, please.
08:48A secret.
08:49Like everything.
08:50Without nails, yes, without nails.
08:51Yes, yes.
08:52Chicken legs without nails.
08:53Secret for vegetable cream.
08:56It doesn't have milk, it doesn't have flour, it doesn't have butter.
08:58It's very healthy.
08:59First, only all the vegetables.
09:01But look.
09:01We're going to turn on the kitchen here.
09:03And what's the secret?
09:05Instead of water.
09:07Ice.
09:08Look.
09:09What are we going to do with the ice?
09:11We're going to put ice here.
09:12Instead of putting water.
09:14Why?
09:15Why?
09:15Because the more we stress the vegetables, the more flavor it will release.
09:19I can't believe you.
09:20It will be more juicy.
09:21We have ice left.
09:22We can also fill it with a little water.
09:24The vegetables don't lose their properties, Cata?
09:26When it's cooked?
09:27Something.
09:28The vitamins are a little sensitive.
09:30But the minerals are not.
09:30They are even the ashes.
09:32Ah, look.
09:32So, the vitamins a little.
09:34Hey, and the peppercorns too?
09:36All of this goes.
09:37All of this adds flavor.
09:38Therefore.
09:39This.
09:40Never cover with excess water.
09:42Because if we don't, we're going to dilute it a lot.
09:43If not, it only covers the vegetables.
09:45So, it arrives.
09:46Just cover the vegetables.
09:47And cover the vegetables.
09:48And in fact, it doesn't go.
09:49Because there are some that are a little out.
09:50But how long does that have to be cooked?
09:53Let's see.
09:53Ten minutes.
09:54And we're ready.
09:55But here I was putting something in the kitchen.
09:57But all the vegetables that we have left from another kitchen.
09:59I mean, in the...
10:00No, no.
10:01From Punti.
10:01From Punti.
10:02I mean...
10:02Hey, here with the gourd everything is wonderful.
10:05We are super happy.
10:06Look.
10:06Now...
10:07Sorry.
10:09Hey, but here I can tell you the next season of MasterChef.
10:12You won today.
10:13Hey, it's forbidden to try the...
10:14Hey, it's forbidden to try the direct from the...
10:17No, no, no, no, no.
10:18Punished.
10:19If that is not done, huh?
10:19Punished.
10:20In the mill.
10:20Yes, if it is not punished.
10:21No, no, no.
10:21Eliminated.
10:22Look.
10:23We are going to start here to boil the vegetables.
10:25To make this cream.
10:26That we are going to eat it.
10:27Because finally we are going to blend it.
10:28And then we are also going to pass it through a sieve.
10:30So that it has seducity.
10:32That it has consistency.
10:33If finally we are going to transform this into something...
10:34Hey, the presentation of the food is super important.
10:37Fundamental.
10:38Super, super important.
10:39Doctor.
10:40And if I have a bone of something left over.
10:42But...
10:42I like the bone fish.
10:43A bone of...
10:44I don't know.
10:45A bacon.
10:46Of a chicken.
10:46Why not?
10:47You know what?
10:47It could go there.
10:48Fabulous.
10:49Let's get used to it.
10:50When we buy, for example, fish.
10:51We also take care of the heads.
10:52The tails.
10:53Let's put it here.
10:54And we can make a fish broth.
10:56For example.
10:57The bones.
10:58Chicken bones.
10:59The one of the spinach.
11:00For example.
11:01Almost no one eats it.
11:02It's really delicious.
11:03Also inside.
11:04All the bones always add a very, very good flavor.
11:06It's good.
11:07It's tasty.
11:08We leave this here.
11:09Let it boil.
11:10Hey, cover it.
11:11And when it boils.
11:12We are going to uncover it.
11:13So that more water evaporates.
11:14And more flavor is concentrated.
11:15Already.
11:16So let's keep that there.
11:17Let's see how this is.
11:18Back to commercials.
11:19We are going to keep preparing all these exquisite things.
11:21Also with what somehow is left over.
11:23They don't want me to say left over.
11:25What was the word?
11:26Exceeding.
11:27The word is difficult.
11:28Exceeding.
11:29The exceeding of the kitchen.
11:30Attention.
11:31What things to save and not waste food.
11:32What do you mean?
11:33Look, here we want to make a recap.
11:34Because we talked at the beginning in the previous blog.
11:35Yes.
11:36How to save in such important details.
11:37Yes.
11:38For example.
11:39If there is an exceeding of rice.
11:40That's it.
11:41The doctor left us here.
11:42A week.
11:43Six months.
11:44Six months.
11:45Six months.
11:46Six months.
11:47Six months.
11:48A week.
11:49As long as it is covered.
11:50Well covered.
11:51Things that do not penetrate other aromas of the refrigerator.
11:53It doesn't get hard.
11:54No, it's fine.
11:55But we can revive it.
11:56Attention.
11:57As we are going to do now.
11:58This in fact does not have a day.
11:59It has two days.
12:00Two days.
12:01Already.
12:02Another point for saving.
12:03The gas.
12:04Which is very expensive.
12:05And we have all talked about gas.
12:06Here in the program too.
12:07Activations have been made to sell gas cheaper.
12:08Yes.
12:09The very hot fire here.
12:10The pan.
12:11For.
12:12It's the water.
12:13The pan.
12:14The pan.
12:15The pan.
12:16Exactly the same.
12:17The gas.
12:18The gas.
12:19The gas.
12:20The gas.
12:21The gas.
12:22The gas.
12:23The gas.
12:24The gas.
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