come out just by kind of twisting and a little prying clingstone you kind of have to cut away and all I do is this cut it in half of the paring knife give it a twist see the pit comes out and instead of kind of digging at that and stabbing myself I'm gonna cut one more time and pull this away and then the pit just pulls away it goes in the garbage and then you can slice this however you want if you're gonna do a tart you can just slice or you can just either hand this is a pomegranate there's a lot of different ways to process these I'm gonna show you two ways the first way I have a bowl I have a spoon and I have a pomegranate and when I cut it in half so some of the seeds might get cut but it's no big deal I put the cut side of the pomegranate into my palm and I get a spoon that's fairly heavy and I tap and as I tap you can see that I'm rotating keep tapping until all the mound see I got most of them out and you can go back and if there's any little pieces of them intermembrane you could take it out that's it that's it you could have pomegranate this is an orange most chefs do it what we're gonna do is take the top and the bottom off first and then we're gonna peel the orange trying to hold the shape of it and get all of the pith off and what we're gonna make today is called she primps supreme just basically means the best part of the orange and then we get our small paring knife and we're gonna cut sections just on the inside of each of the segments supremum of orange this is a yellow plantain same as the green plantain except it's just a little riper a little softer it's had a little time to mature and get a little sweeter we're gonna process this and take out the flesh what I usually do with this I cut off both ends I do a little score just with the tip of the knife once twice and I get my finger under the skin and the peel just comes off like almost like a regular banana it's super starchy it's actually a little sticky right now you want to cook this before you eat it and before you cook it usually I was slice it into nice thick slices I'll take this deep fry it give it a little bit of a smash and then fry it again that's a Maduro and the doors are usually something from a sweet plantain similar to any other plantain this one just happens to be on the unripe side it doesn't it hasn't turned yellow yet it hasn't gotten dark and it's not really super sweet it's really starchy can we cut this the same way we would cut of any other plantain I take the ends off the flesh is a little different color it's usually a little Pinker just the tip of the knife to score the skin it's a little harder to get off than the yellow plantain but if you get your hands under it your finger under it you peel it away the difference between this and a yellow plantain is sometimes the green plantain tends to oxidize the flesh is a lot firmer you're not gonna eat this like this it's probably not gonna be all that delicious this is where they'll make plantain chips out of or you make tostones you take these you'll cut them in slices fry them until they're soft and you smash them and fry them again that makes a toast owning yeah this is a mango the way I cut a mango is I need a paper towel a chef's knife and a peeler and I'll just peel it in my hand once I get about two here I'm gonna take my paper towel and put the mango in the paper towel so it doesn't slip and I don't cut myself with the peeler get all the peel off and you'll see that if I lay it flat its kind of fat I want to do them a skinny side so you'll see it's skinny the seed runs this way with the mango so I'll take the mango stand it up go about a third of the way in and slice one lobe falls off the other lobe falls off to see that like I said is going to be right around there so I'm gonna cut the now with this piece that's the treat for the chef you eat it this you cut however you want it in slices or indices same thing goes for the flesh over here you can just dice it up or cut it in thin slices and that's how you cut a mango there's another way to cut a mango don't need to peel it again you want to stand the mango up not lay it flat and you cut close to the seed on the other side you cut the flesh off on this side get a paring knife you're just gonna