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America's Test Kitchen - Season 26 Episode 1 -
Make-Ahead Masterclass
Make-Ahead Masterclass
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FunTranscript
00:00For more information visit www.fema.org
00:30Today, it's a make-ahead masterclass.
00:40Aaron makes Julia glazed boneless beef short ribs.
00:45Hannah and Lisa share tips and tools for easier meal prep.
00:49And Sam makes Bridget make way-ahead dinner rolls.
00:52It's all coming up right here on America's Test Kitchen.
01:00Beef short ribs are usually cooked one of two ways.
01:08Long and slow in a braise, or fast over a hot grill and then finished with the sauce.
01:14But today, Aaron's going to show us a new method that's kind of a combination of the two.
01:18Absolutely, Julia. We are going to do like a hybrid method.
01:20It's going to be the best of both worlds.
01:21We're going to have fall apart, really tender beef short ribs,
01:24and then they're going to be lacquered with a sweet tart glaze.
01:27So we'll start with four pounds of boneless beef short ribs, and I'm going to trim one.
01:32The beauty of these is that they are boneless, and they're super easy to prep.
01:36I'm going to trim any thick pieces of fat from them. I don't want to go too crazy.
01:40If you're going to braise it, a lot of that fat will come out naturally in the braising liquid.
01:44Yes.
01:45Okay. So I'm going to season it with four teaspoons of kosher salt.
01:48Now, the brand of salt you use here matters.
01:50If you have a different brand other than Diamond Crystal, check our website for the amount you should use.
01:54Seasoning all four sides.
01:57Four teaspoons of kosher salt and two teaspoons of ground black pepper.
02:03All right, so now it's time to start the braise.
02:06I'm going to add two cups of beef broth, and I'm using a Dutch oven.
02:10Adding two cups of dry red wine.
02:13Yeah, we like a medium to full-bodied red wine, like a Pinot Noir or a Cabernet Sauvignon.
02:18Two tablespoons of soy sauce.
02:22A little umami.
02:22Umami.
02:23And then two tablespoons of white miso, more umami.
02:26And now we're adding three tablespoons of brown sugar.
02:29So sweet, salty, tangy.
02:31Hitting all the flavors.
02:32You got it.
02:33Now I'm just going to whisk this together.
02:36All right, so now I'm going to add two carrots that I cut into quarter-inch pieces.
02:39And one large onion that I sliced thinly.
02:44And six sprigs of fresh thyme.
02:46Okay.
02:47So now I'm just going to stir that up.
02:49Everything's combined.
02:50And now in goes the beef.
02:53We want them in a single layer.
02:55They won't necessarily be submerged, but they will be a nice, tight fit.
02:59Okay, so I'm going to turn this up to high heat and bring it up to a simmer.
03:01Okay.
03:03All right, Julia, we are up to a simmer.
03:05Okay, so now I'm going to turn this off and put the lid on.
03:09And we are going to put this into a 275-degree oven on the middle rack for about two and a quarter to two and three quarters hours.
03:21Mmm, I smell it.
03:22Oh, yeah.
03:23Mmm-hmm.
03:24Smell the beef.
03:25So this is cooked for about two and a half hours.
03:27Halfway through, I rotated the beef and just flipped each piece over just so that it cooks evenly.
03:32Makes sense.
03:32And now we're going to test it for doneness.
03:34I just put the fork in and it slides right out.
03:37These babies are ready.
03:39Okay, so now we're going to let this cool to room temperature.
03:44And then we're going to cover it and put it into the refrigerator overnight or even up to three days.
03:48Oh, wow.
03:49Yeah, and so what that's going to do is the beef is going to have time to absorb some of the flavors.
03:52And it's also going to absorb some of the moisture.
03:54So they're going to be extra juicy when ready to glaze.
03:57So we developed this make-ahead recipe with convenience in mind.
04:01But it also created the opportunity to infuse the beef with more flavor.
04:05Here's how that works.
04:06First, we braise short ribs for several hours in a flavorful base of broth, wine, and seasonings.
04:12The gentle heat of the oven cooks the meat and turns it tender.
04:16The muscle proteins denature, then bond to each other while connective tissue softens.
04:22Once the meat is cooked through, we let it cool and rest in a savory braising liquid for up to three days.
04:28During this resting time, flavor compounds in the liquid, salt, glutamates, and sugars, get absorbed into the meat, flavoring it deeply.
04:36And the result is succulent braised short ribs that are seasoned all the way through.
04:42Okay, Julia, so this has chilled overnight.
04:44The fat has separated, and it is solidified.
04:47Makes it so easy to remove.
04:48So easy. It's like a snap.
04:50So I'm just going to take a slotted spoon and start lifting that fat away.
04:55And fat is flavor, so if you do get some pieces in there, that's quite all right.
04:59So I'm just going to take the beef out and put them on a plate.
05:02So we're just going to put those aside.
05:04Now I'm going to take our broth and we're going to strain out the solids.
05:07Okay.
05:08So now I'm just pressing the vegetables gently.
05:10Just want to get all the liquid out of there, making sure we get all that goodness.
05:13Mm-hmm.
05:15Okay, so now it's time to start making the glaze.
05:17All we need is three cups of this.
05:19I'm going to bring this up to a simmer over medium-high heat, and we're going to reduce this down to one cup.
05:24Okay, Julia, it's been 20 minutes, and our broth is reduced down to about a cup.
05:28Okay.
05:28Okay, so I'm just going to turn this off.
05:29I'm going to add a third of a cup of balsamic vinegar.
05:31That'll punch things up for sure.
05:33Oh, yeah.
05:34And then three tablespoons of molasses.
05:37So we have tart and we have sweet.
05:39And it still needs to thicken up, so I'm going to add a slurry.
05:43So I have two teaspoons of water, and I'm going to add it to two and a half teaspoons of cornstarch.
05:49I'm just going to whisk this and pour it into our mixture.
05:53Now I'm going to turn this on to medium heat, and we're going to bring this up to a simmer.
06:00We're going to cook it for about two minutes.
06:02I'm going to stir it as it thickens.
06:04One more ingredient.
06:05Now we're going to add one and a half teaspoons of hot sauce.
06:07It's good to add it at the end so it doesn't cook off.
06:10All right, so now we're going to let this cool down, and then we're going to get to glazing.
06:13So this is like the beauty of this recipe, is that you can make the beef ahead, put it in the fridge.
06:17You can make the glaze, put it in the fridge, and then when you're serving your guests,
06:21just pull them both out and go follow the next step.
06:25Okay, Julia, so we braised our beef, and now we're going to our second method,
06:29which is going to be high-heat cooking.
06:31Okay.
06:31But first, I'm going to take the beef and inspect each piece.
06:34I'm looking for big chunks of fat that I might have missed.
06:37One more step.
06:38It is important that we pat our beef dry.
06:40Okay.
06:41Because if we don't, then the glaze that we're going to put on is going to take longer to thicken and cling.
06:46So I'm just going to give it a little hug.
06:49And now on to the glaze.
06:50Coat each short rib with glaze on all sides.
06:54Be thorough.
06:57All right, so our first coat of glaze has been applied.
07:01Now we're going to put this into a 450-degree oven, middle rack, for about 20 to 25 minutes.
07:07Every five minutes, I'm going to take the pan out of the oven and give them another coat of glaze.
07:11Every time I take it out, I'm going to coat them.
07:14I'm going to flip them.
07:15Every time they go back in the oven, there should be a different side facing down.
07:20This is going to be a process, but the payoff is worth it.
07:23We're going to continue to cook this, and I'm going to keep taking it out every five minutes,
07:28basting them until the internal temperature reaches 140.
07:30Oh, goodness, Erin.
07:35You're kidding me.
07:37Those are spectacular looking.
07:39I told you so.
07:40Have faith.
07:41We're basically reheating and we're glazing, right?
07:42So we want to make sure that the temperature is at 140.
07:46141, perfect.
07:48Okay, so one last glaze.
07:50We want to give us a fresh glaze before we dive into them.
07:54My mouth is, like, totally watering.
07:57It's a good sign.
07:59So I whipped up some mashed potatoes for you, too.
08:01You're the best.
08:02All right, I'm going to add a little color.
08:04Just chopped parsley, or you can use chopped chives.
08:07Oh, I can't wait.
08:08Look at this meat just falling apart.
08:11There is so much flavor.
08:21I mean, the hardiness of the beef short ribs can stand up to it.
08:25The glaze.
08:27I saw all the ingredients you put into that glaze.
08:30A little bit of heat from the hot sauce, but the molasses and the balsamic.
08:34This is incredible.
08:36I'm glad you like it, Julia.
08:37You know, I don't like it.
08:39I love it.
08:40You have it.
08:40It is.
08:41This is spectacular.
08:42All right.
08:43You want to make this easy but incredible recipe for short ribs.
08:47Braise the beef in an umami-rich broth containing brown sugar, miso, and soy sauce.
08:53Let the ribs rest in the braising liquid.
08:56Then reduce the liquid into a glaze and reheat the ribs in a hot oven.
09:00From America's Desk Kitchen, a company-worthy recipe with make-ahead built right in.
09:05Glazed boneless beef short ribs.
09:07This is like a holiday meal, I think.
09:09Or a Monday night dinner.
09:18Preparing food ahead of time makes your life easier.
09:21You'll spend less money.
09:23You'll have a little less stress.
09:24You might even eat healthier.
09:25Here are some of our favorite tips and tricks to make meal prep less of a chore.
09:31Let's start with the Instant Pot.
09:33Pressure cooking is so fast and it's mostly hands-off.
09:37This is our winner by Instant Pot.
09:39It's the pro.
09:39And it is like having a little sous-chef.
09:42Pressure cooking has a bad rep from the 50s.
09:44When you see the lid going through the ceiling, it's not like that.
09:47This is a very smart device that actually helps it be safe and vents safely away from you.
09:51On a good Sunday, I'll make one-hour chicken stock, brown rice, steamed broccoli, don't wash the insert in between.
09:58Then I save on dishes and I have a head start on my week.
10:01Yeah, and if I don't get ahead on a Sunday, I'll do it during the week.
10:04I get this thing going on tomorrow's dinner while I'm making today's dinner.
10:07All right, let's talk about half-sheet pans, rimmed baking sheets, baking sheets.
10:11You call these all kinds of different things.
10:12But there's a reason these are meal prep workhorses.
10:15There's a reason there are entire cookbooks dedicated to these pans.
10:19Absolutely.
10:20This is our winner by NordicWear.
10:21It's really sturdy.
10:22It's warp-resistant.
10:24If you stick in this cooling rack, it becomes a broiler pan.
10:27It can collect drips.
10:28It can collect fried foods.
10:30It's great.
10:31And then this is a great innovation.
10:33It's a lid.
10:34So if you have made your food, you can just store it right in this pan.
10:38And this becomes a big, flat storage container.
10:40You can stack things on top of it.
10:42You can stack another set of these on top if it's right in your fridge.
10:45Or you can take it to a potluck or something.
10:47Mm-hmm.
10:48Love that thing.
10:49Let's talk salads.
10:51Making salad dressing at home is faster, cheaper, and it tastes better.
10:55And I feel like if I make a bottle and this is staring at me, I'm going to eat more salad that week.
11:00Absolutely.
11:01And you can always use an old jar to do that.
11:03But this salad dressing shaker from OXO really was terrific.
11:07We tested it, and we found it was really practical.
11:10It was spill-proof.
11:11And you could just store that right in the fridge.
11:13There's a lot of dripping with old jars.
11:15This kind of solves that problem.
11:16Yeah, absolutely.
11:17But another option is a squeeze bottle, which, you know, big in restaurants.
11:21We use these all the time.
11:23This is our winner here from Tablecraft, and it won for a couple reasons.
11:26It's very precise.
11:27Also, we love the cap because it will cover up that right there.
11:31All right, let's talk food storage containers.
11:33Food storage containers are super important.
11:36They will keep your food organized.
11:37It makes your meal prep so much easier.
11:40We love a glass container by OXO.
11:43If you want to avoid plastic, this is the way to go.
11:46It is leak-proof, microwave-friendly.
11:49It goes right in the oven.
11:50You can bake in it.
11:51And it's nice and sturdy for stacking.
11:54We also have a plastic winner because glass is heavy.
11:57And, you know, it can be breakable.
11:59So a plastic winner from Rubbermaid is fantastic.
12:01It's lightweight.
12:02You can throw it in your bag.
12:03You can also put it in the freezer as well.
12:06It's not going to shatter.
12:07You don't have to worry about that.
12:08So this is a great, lightweight, plastic storage container option.
12:11It's also completely leak-proof.
12:13We filled this up with liquid and shook it upside down.
12:16Nothing came out.
12:17This is a great, lightweight alternative.
12:19Well, let's look at ice trays.
12:21Ice trays are just great for all kinds of prepping.
12:24You can store all kinds of things like pesto and herbs and sauces or even mini desserts.
12:29This is our winner from OXO.
12:31It has a couple small, smart innovations that really make it better than the typical plain one.
12:36So it has a really rigid design, which is nice.
12:38You don't spill when you're going to the fridge.
12:40The shape of the little pods are also really conducive to popping things out easily, which
12:45can be a total pain.
12:46And the lid, it keeps odors out.
12:48It keeps whatever you're waiting to freeze.
12:50The pesto, it keeps that in so it's not touching everything in your freezer.
12:54Just a couple small, smart innovations that really make it a great ice cube tray.
12:59And don't forget super cubes, which we really like.
13:02It's like soup.
13:04Super cubes, get it?
13:05This thing is terrific.
13:07You can freeze soups, sauces, stews, and then you pop out the cubes and they fit right
13:12into a freezer storage bag, which is great.
13:16You can put this right into the freezer.
13:19You can stack it.
13:20You can then go and use this again to freeze the next thing, pop that out, stack it.
13:25And so within a few days, you can have a big pile of stuff that's just ready, single serving
13:29portions, boom, boom, boom, you're done.
13:31Like leftovers?
13:32I often have like just this amount left over.
13:34Pop it in there and then you have dinner prepped.
13:36For full testing results and more information, head to our website.
13:39A batch of fresh baked dinner rolls straight from the oven.
13:49There's one of my very favorite things.
13:51There's the aroma.
13:53There's that big waft of steam when you crack one open.
13:55The buttery yeasted flavor.
13:57And there's a lot of work that goes in beforehand.
14:00So what if you could craft a yeasted dinner roll that you could bake and take straight from
14:05the freezer anytime you want?
14:06Well, let's ask Sam because she's here and she's got all the solutions.
14:11I sure do, Bridget.
14:11I'm so excited to show you this recipe because these are super make-ahead friendly to the
14:16point where you are just 10 minutes away from having a perfectly baked dinner roll on your
14:21table any day of the week.
14:22Love it.
14:23We are starting with a half a cup of water and we're going to add three tablespoons of
14:28bread flour.
14:29And I'm going to whisk this together right into my mixing cup.
14:33So in order to create this paste, which is called Tang Zhang, by the way, we are going to microwave it.
14:39Okay.
14:40But I just want to make sure that we get all the lumps out with my little baby whisk.
14:44I'm going to pop this into the microwave for 48 to 80 seconds, whisking every 20 seconds
14:49until it gets to a nice thick paste-like consistency.
14:52Okay, great.
14:53All right, we're getting there.
14:56Oh, yeah, you can see a little bit.
14:57It's starting to gel together.
15:00Exactly.
15:01I think another 20 seconds should do it.
15:03Okay, great.
15:10Oh, so you can see a crazy difference in that paste.
15:13It's nice and thick.
15:15And this might kind of seem like an odd way to start a bread dough, but this is very, very
15:19wonderful to use for a bread dough, particularly these rolls that are going to get baked
15:23twice.
15:23Okay.
15:24This flour and water paste is going to add a lot more moisture to our rolls without making
15:28the dough too wet.
15:29You know what I mean?
15:30Right.
15:30I'm going to transfer this to the bowl of our stand mixer.
15:33And you can see that this is very hot still because it took a little steam bath in that microwave.
15:39And I'm also going to add three quarters of a cup of milk.
15:42Now, this is cold milk.
15:43They're kind of working with each other here.
15:45The warmth of the tangzhong, the chill of the milk.
15:48Because you don't want to add yeast to that hot tangzhong because it would just kill it.
15:53Exactly.
15:54So we'll give this a whisk.
15:57I love when two ingredients work hand in hand.
16:01Aw.
16:03It's the best kind of dinner rolls.
16:05It ends in friendship.
16:07Yes.
16:08All right.
16:09So I whisked this just to make sure there's no lumps of our flour paste.
16:12So now we're going to add two teaspoons of yeast.
16:15You can use instant or rapid rise yeast here.
16:17Okay.
16:18I'm also going to add one large egg.
16:20Add a little richness.
16:22Mmm.
16:23And we're also going to add two and two-thirds cups of bread flour.
16:26Okay.
16:26And now we're ready to mix our dough together.
16:30All right.
16:30I have my dough hook here.
16:32We're just going to mix this on low speed for about one to two minutes to get the ingredients incorporated together.
16:39Okay.
16:42It's been just a couple minutes.
16:44You can see that our dough has come together.
16:46Yep.
16:46Just come together there.
16:47Exactly.
16:48So now we're going to let this take a bit of a snooze.
16:51A little bit of a nap.
16:53We want this to sit here in our bowl for 15 minutes.
16:56Okay.
16:57Now this is called autolise.
16:58By giving it time to just rest without us touching it or doing anything, we're allowing some of that gluten to start developing, creating that nice chew for our dinner rolls.
17:06Great.
17:07All right.
17:08It's been 15 minutes, and you can already see a big difference.
17:11It's fully hydrated.
17:12Fully hydrated.
17:13A little slumpy.
17:15Exactly.
17:15Well, it's just waking up from its nap, you know?
17:17That's right.
17:18So now we are ready to add two tablespoons of granulated sugar.
17:22Now, of course, yeast feeds off of sugar.
17:25This is a needy roll because it had a nap, and now it needs to eat.
17:28Exactly.
17:29It needs a little snack.
17:30Yes.
17:31The sugar is also going to help create deeper flavor and some nice browning when we end up baking our bread.
17:35And I'm also going to add one and a quarter teaspoons of salt.
17:38Okay.
17:39The salt is going to help set that fermentation rate for the rolls, which is going to give us that really nice, fine crumb.
17:43Lovely.
17:44Okay.
17:45So now we're going to mix this on medium-low for about five minutes.
17:48We are five minutes in, and now we're ready to add two tablespoons of unsalted butter at room temperature.
17:55And we're going to add this one at a time with the mixer still running until they get incorporated.
17:59All right, so once our butter is fully incorporated, we're going to keep mixing it on medium-low for about five minutes until our dough is smooth and elastic.
18:07Okay, great.
18:08All right, Bridget, it has been five minutes.
18:11It looks super elastic, super smooth.
18:13Mm, looks beautiful.
18:15And now we're going to transfer our dough to a lightly floured counter.
18:18We just don't want to, of course, have any stickage here.
18:20Okay.
18:21I'm actually going to use this bowl scraper.
18:23This is really useful for getting doughs that are soft and sticky.
18:26Yes.
18:27Out of sticky situations.
18:29Okay, so now we're just going to knead this into a ball.
18:32So I'm just kind of taking the top of the ball, pressing it into the center.
18:37This is very fun to play with, to be honest.
18:40It's the best part of bread baking.
18:41I'm having a great time.
18:44So now we're going to place this seam side down in a bowl.
18:47Now I've already greased this bowl just to prevent, again, more sticking.
18:51But before we top it with plastic, I am going to also just lightly spray the top so it doesn't dry out.
18:56Okay.
18:56And now we're going to cover it with our plastic wrap.
18:59So we're just going to let this sit on the counter for about an hour until it doubles in volume.
19:03Okay.
19:04It's been an hour, Bridget.
19:05That is beautiful.
19:07She's puffed up a lot.
19:08Definitely doubled.
19:09Exactly what we're looking for.
19:10The first thing we want to do before we cut and shape our rolls is to press on it.
19:16Okay.
19:17Not only is this very satisfying to do, but this is expelling any of that extra air, which is going to ensure that we have a nice fine crumb with our rolls.
19:25So now that we've done that, I'm going to transfer our dough to our counter.
19:28Oh.
19:29And now we're just going to shape our dough into an eight-inch square.
19:32I'm just kind of pressing with my hands.
19:36So we're looking for eight.
19:38Great.
19:39And by eight.
19:40Awesome.
19:41All right.
19:41So we're now going to cut our dough into 16 equal pieces.
19:45So we're going to do four by four.
19:48Now I am eyeballing this using my bench scraper, but if you really wanted to make sure that all of your rolls were even, you could weigh them individually, in which case you're looking for one and three quarters ounce per roll.
19:57Okay.
19:57So now we are ready to roll our rolls.
20:00Now I'm going to just take one of our pieces here.
20:03And I did have a little bit of flour over here, so I want to make sure that I'm using a flourless counter space.
20:08We're really relying on the friction of having no flour on the counter.
20:12And I'm just going to take my hand and kind of loosely cup the ball, and what we're looking for is a taut ball.
20:20All right.
20:20So I have a sheet pan here prepared with parchment.
20:23As you'll see, this is a pretty sticky dough, so if you need to use a little bit of flour, that's fine.
20:27Just don't go too much.
20:29And all 16 of these are going to go on our sheet pan.
20:31Five, then six, and then five.
20:33So now we're going to cover them with more plastic wrap and let them sit on the counter for about 45 minutes to an hour until they double in size again.
20:40Look how great they look.
20:42Sensational.
20:43Doubled in size.
20:44Yes.
20:44Which means that they are ready for the first bake.
20:46Okay.
20:47I have my oven rack at the middle position at 300 degrees.
20:50We're not looking for a lot of color here.
20:51Okay.
20:52All we're looking to do is set the structure of the crumb.
20:54So we're going to bake these for about 14 to 16 minutes until they register anywhere from 170 to 175 degrees.
21:03Oh.
21:05Look at them.
21:06They're blonde.
21:07They are so blonde, but they smell great.
21:09They smell incredible.
21:11Now you can see some of these rolls are touching.
21:13Yes.
21:13That's okay.
21:14They're very delicate at this point, so we don't want to mess with them.
21:17Okay.
21:17But I will tempt them because, again, we were looking for anywhere from 170 to 175 degrees.
21:23172.
21:24Perfect.
21:25Before we do anything else, we're going to let them sit on the counter for about 30 to 45 minutes until they cool.
21:29And then we'll transfer them to the freezer for about 30 minutes to an hour until they're frozen solid.
21:33And then we're going to transfer them to a zipper lock bag and keep them in our freezer for up to six weeks.
21:38I have my zipper lock bag of six frozen dinner rolls.
21:45They are rock solid.
21:46So now we are just 10 minutes away from having freshly baked bread on the table.
21:50This is the last step.
21:51Okay.
21:52Okay.
21:52Take me through it.
21:53So I have a sheet pan here with some parchment.
21:56If you had a toaster oven and just wanted to bake one or two at a time, you could do that as well.
22:00So now we're going to bake these at 425 degrees with the oven rack in the middle position for 8 to 10 minutes.
22:05Within that time, these are going to thaw, brown, and iron out some of those wrinkles that we see on the rolls.
22:10Okay.
22:11Perfect.
22:12Oh, my goodness.
22:14Nine minutes later.
22:15Oh, beautiful.
22:17Stunning.
22:17We do have to wait just five more minutes to let them cool, and then we can dive in.
22:24Oh, these look beautiful, but I'm hoping it's time to eat.
22:27It sure is.
22:28And look at that.
22:29Big and fluffy.
22:32Never would have thought that was frozen.
22:34No, never.
22:35Incredible.
22:35Never.
22:36The smell is out of this world.
22:37Just got some nice soft butter.
22:40You can tell it's still warm because the butter's starting to melt.
22:43All right.
22:44Take a wee piece here.
22:46Oh, listen to that.
22:47Cracklin' top.
22:52Mmm.
22:53It's so good.
22:55Tender.
22:57Tender as a baby's hug.
22:58That is one of the plushest, most tender interiors, but I'm loving this crispness.
23:05I bet you that's that twice baking.
23:07These are exceptional dinner rolls, period, and the fact that they're make-ahead just puts them to the top of my list.
23:14Where you are.
23:14I very much appreciate it.
23:17So if you'd like to make dinner rolls way ahead of time, start by creating a flour paste using the microwave.
23:25Parbake the rolls until just set before cooling and freezing.
23:29Then bake the rolls straight from the freezer whenever you want how many you want for just 10 minutes until they're deep golden brown.
23:35So from America's Test Kitchen, make way ahead dinner rolls.
23:40You can get this recipe and all the recipes from this season along with product reviews and select episodes.
23:46And those are all available on our website.
23:49America'sTestKitchen.com slash TV slash dinner roll.
23:54Back at it.
23:56Back at it.
23:56Back at it.
23:57Mmm.
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1:06:50
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