Rosemary Vinegar Pork: Utensils

Video Transcript

"I'd like to go over the pots and utensils we're going to need. We're going to have a small sauce pot here, and we're going to be making the vegetable stock in there. We're actually going to be making the vegetable stock twice today. The first one is going to go for our rice, so we're going to melt some butter and oil in this large pot, put our rice in, toast it, and then take our vegetable stock from here, add it into the rice, reduce the heat, and put this cover on it, let it simmer for about fifteen minutes so all the juice is gone. We're going to be using three frying or sautéing pans today. We're going to have this very small one here. This is what we're going to be heating up our onions and raisins and cashews and our preserves, our apricot preserves, and this and then we're going to be dumping that in. That's one of the last things that we'll be doing today. We're going to have the two bigger sauté pans. This one right here is going to be for our vegetables. We're going to cut them up, and then we're going to sauté them in here, and when they're just about ready we're going to add some balsamic vinegar and bring that down, and then this large one is going to be for our pork chop, we're going to cook it about half way, take it out, make our sauce, put the pork back in and finish it that way. We're going to be needing some measuring cups, some measuring spoons, a knife, a fork to move our pork, a spoon to stir our veggies, and we'll be taking our veggies out with this. We'll need a cutting board, and because we're using raw pork, we're going to be wearing these gloves."