Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Take one pound of salted codfish, boil it, remove the skin and bones, and shred it.
Then take one good carrot, one-half a turnip, scrape them, cut them into slices, and boil them for a few moments.
Then drain off the water, and put them into a saucepan with one and one-half tablespoons of butter and finish cooking them, adding from time to time a little boiling water.
When the vegetables are cooked add the codfish, mix well, and serve.
Italy
Saucepan
Chef's knife
Colander