The meal that changed the way I cook forever
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- Опубликовано: 15 июн 2024
- 🍚 BREAKDOWN OF THE RICE METHOD USED IN THIS VIDEO
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📘 SALT FAT ACID HEAT BY SAMIN NOSRAT
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📹 HOW TO MAKE HOMEMADE HUMMUS (VIDEO)
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📃 TABLE OF CONTENTS
0:00 - How I Upgraded my Favorite Meal
1:30 - How to Level up Your Chicken (and other meats)
3:47 - How to Make Rice that Isn't Boring
6:08 - The Best Way to Cook Chicken
7:56 - The Most Important Part!
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Thanks for watching! If you liked this video, I think you'll love this one too!
ruclips.net/video/rDEBw-P9Mu4/видео.html (This Method Changed the Way I Make Fried Chicken)
All the trust fundife, it affords one so much time
I’m not going to watch this. It simply came up on my suggestions feed. I don’t support killing animals. You can cook better “forever” without doing so, and you will live longer, and healthier for it.
Here's a little trick. You can add stock/broth in place of water when cooking rice to add even more flavor.
Obviously.
That's not a trick it's common knowledge
Man, the internet is filled with so many people who just complain about nothing.
@@taylorking460Right?? Thanks for the trick I never heard of that before lmao
Jeez some people are arse holes, man is just spreading flavour wisdom.
Alright Charlie, this is the third video of yours that I’ve watched in 24hrs. I’m really liking the niche you’re carving out. It’s reminiscent of Ethan Chleblowski, but a little less technical and more practical. Keep doing what you’re doing and I’ll share your vids.
Thank you! Yeah I'm still trying to figure out exactly where I fit in with all of that but I think you're right that I tend to prefer more practical tips rather than diving super deep into the science. Both are useful of course, but there are already others who do the science thing well.
@@CharlieAndersonCooking as a home cook, I’m looking for application of the science. There is an area between Chleblowski and Weissman that I think could be filled. A little more detailed and explained more thoroughly than Weissman ( I love his vids, but they’re very “do it this way and don’t ask why or papa no kiss” 😂) but a little more practical and human than Chleblowski’s very scientific approach. Maybe you oughtta break down one of Weissman’s vids and talk about why he made some of the choices he made. Just a thought.
Same
@@CharlieAndersonCooking You are really striking the balance between food science youtuber and homecook youtuber perfectly. Keep it up!
@@danielbarrett3434 check out Brian Lagerstrom, he's a good balance.
I'm Persian, and the marinade is the same as what we use for chicken kabob/ joojeh kabob, but my family doesn't use black pepper or coriander in it. Some do, I think. The essence is really turmeric, garlic, and lemon juice. We also usually put em on skewers and use a charcoal box grill, but pan searing is a nice way for people that don't want to grill. Thank you for the idea!
If you leave the rice on the burner with low heat, you can get a nice crispy layer we call "Tahdig"(bottom of pot).
It's a little tricky to not burn it, but if you do it properly the rice comes out like a nice cake if you flip the pot. Great cooks in Iran are truly skilled at flipping the pot at the right time.
This kind of rice is called "Kateh", which just means you cook it the whole way through the first time. This is also a lebanese dish, so there's a difference in cooking procedure I'll care to respect, where they put delicious noodles and spices in the bottom of the pot, while we usually put the oil in the water (with the rice cooker, even).
The oil makes the rice not stick when you flip, and they usually add a heavy pinch of salt too.
The max-effort persian rice is called "Polo", and is what you actually get if you go to a restaurant or have the fortune to be invited for dinner (and they're very generous with invites, despite how laborious the cooking process is), you'll get "Polo". "Polo" is made by parcooking the rice in fairly salty water (or soaking it in brine beforehand) and then cooking it full again on low heat, allowing the steam to escape the rice, achieving a crazy balance of fluffy-yet-still-separable-grains in rice.
The yogurts we often serve it with are "mast-o-khiar" (yogurt and diced cucumbers, often with some dill) and "mast-e-mousir" (yogurt with garlic i think, this is more restaurant-y).
Great video! Can't wait to see your other ones.
yeah no shit did you see the book he suggested
Lots of cool ideas here from persian/iranian cuisine, thanks!
love me some fluffy basmati rice
mast-o-khiar = tzatziki apparently
This video was the tipping point for completely shifting my perspective on food. Coming back after a month here just to appreciate.
That’s awesome to hear, thanks for coming back!
Ahhh, Salt Fat Acid Heat, the single book every good chef has read or who have studied the concepts covered in the book. This video helped remind me to keep its concepts in mind and especially reminded me of the importance of acidity. I personally don’t like acidic foods so I tend to forget or just not include any acidic ingredients when I’m cooking but I always need to remind myself that just a little bit can go a long way.
Yeah I think it's essential reading for anyone getting into cooking! I agree though, it's surprising how big of a difference a little acid can make! Even if you're not trying to make the dish taste particularly acidic, it just helps to brighten up the entire dish.
I copied more the techniques here of cooking the chicken and the rice as oppose to the actual ingredients (primarily marinating the chicken with greek yogurt and toasting the rice before cooking it). Those two things made a world of difference. Literally one the best meals I ever made myself. When can we expect to see a take on salmon on this channel?
I'm glad to hear that!! I actually do have a salmon dish that I make all the time so I'll have to make a video about that soon!
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Hi
This was great, definitely gonna try this.
- A new subscriber
😐
do we care? no
@@alihaidari2454 well frankly, I do
@@alihaidari2454agreed. Attention seekers everywhere.
@@alihaidari2454 why is there hate in your heart?
Zero doubt in my mind your channel is about to blow in 2023 dude, your content is legit FANTASTIC. I'm an NYC native & current Miami resident and the only thing I've been unable to find is a TRUE slice of NY Pizza & your pizza series has really opened my eyes to the mistakes I was making when trying to recreate an authentic slice, thank you!👍👍👍
Miami Slice in downtown and Tropical Pizza at Gramps in Wynwood are 2 places I’ve grown to really like as a North Jersey native
Just saying man, nyc pizza is different cause of the water. I don’t remember which food RUclipsr it was that found out but there are noticeable differences because of the water
@@aaronbissoondial2109 Thanks for the recommendations friend, I'll definitely check them out. IDK if you've tried it but another great one is Andiamo in Design District, really fantastic.
I've been cooking for myself and my now wife for over 8 years now and learned almost everything from the internet and youtube videos like these. I like that you go into detail about WHY we do a lot of the things we do whether it be intuition, learned from trial and error, or from being told so from someone else. Learned a lot from only the few videos I watched of yours. Thanks for the tips and keep it up you are doing fantastic!
Hi Charlie, I made this tonight , it was a hit with the hubby and even the teenagers loved it. Such flavor and the chicken was so juicy. This is my new go to , thanks so much
I really appreciate that you explain always why you do things instead of just doing them and reference from where you learned it from.
Great video! Totally agree that cooking is really more about understanding basic principles and less about recipes - and it’s usually the case that having that foundational knowledge means you can cook anything with confidence. Looking forward to more of your videos!
Dude your content is so helpful and quality. The right amount of accessibility and science knowledge. Keep posting man! You’re gonna blow up!
Great video! I'm right there with you, I've been casually cooking forever and the gift of Salt, Fat, Acid, Heat absolutely changed my outlook on cooking entirely. Thanks for sharing, good luck with everything!
One cannot possibly underestimate how great cast iron pans are for recipes like this. They take some getting used to if you came from the classic cheap Ikea non-stick pans (as many college students do), but it is absolutely worth it. And a good enough one will not break the bank. For pots though....they are an investment, but you do no have to go completely crazy here. Once you have a good one you will have it for life, and your grandchildren are gonna fight over it some day. First time I used my "Staub" brand Dutch Oven was a real epiphany and I have never ever looked back.
I like stainless steel cause then you can deglaze and make a good sauce. Cast Iron doesn't handle acids well
Any in rice, when adding vermicelli, in the beginning, try adding a couple of whole cardamoms and one piece of small cinnamon. You will love your rice even more.
This video inspired me to start learning how to actually cook and to put in the effort. After watching this I made this meal and it came out perfect, the rice is truly brilliant!
I just made the recipe and shared it with my mom for lunch. It was phenomenal. Aromatic, flavorful, the texture was great. I can't cook ( currently ) but "your" recipe was simple enough to make well anyways. We already had most of the ingredients and it was cheap/healthy. Thanks for sharing the knowledge and story.
Thanks for providing such detailed information and not just simply cooking it. Definitely going to give this a try.
Charlie, this video was really inspiring! Thanks so much for making me a much better beginner cook. I can't wait to learn more from you and I'm actually enjoying cooking for a change. Thank you.
Hey I really appreciate that, your comment made my day! That's exactly the goal of my channel, so I'm glad to hear that you found the video so helpful!
So today I made the best chicken I’ve ever made in my life and it’s directly because of this video. I didn’t know food could be this good, let alone that I could create it, but her I am; filling my belly with the impossibly good made real. Thank you 👌
That’s awesome to hear, I’m glad you enjoyed it!
typical indian cooking style, the way he marinated the chicken.
I consider myself lucky to watch this video and your channel ! Thank you so much Charlie 🙌🏽
Loved the simplicity of the cooking. I always wanted to make rice this way.
Toasting the rice with spice is a nice trick I'll add to my cooking arsenal.
I'm curious to watch your other videos too! 👍
I am currently a senior college student and I consider my love of cooking a blessing. It's the first time that I'm cooking for myself but experimenting, learning and exploring what I can and can't do in the kitchen has been interesting. That said, I'm still not confident in my cooking so I haven't been cooking for anyone else. I will add this recipe to my repertoire
I just made this. Turned out excellent! I was really surprised by the cinnamon in the rice. I thought it was weird but when combined with the other flavors it worked really well.
Yeah it seems strange but once you try it, you'll never go back! I'm glad you liked it!
I cheesed out at your cast iron skillet handle cover. I have the same style lodge cover in red and the end is all burnt up as well. still works like a champ!!!! love your videos
One of my favorite cooking videos of all time. Super excited to make this!
Ordered the book too. Knowing the hows and whys of cooking seems really interesting
There's a Netflix show with the same name by the author as well, taught me a lot! I'm sure the book has tons more wisdom but the show was really good.
Glad I'm not the only one who relied heavily on the classic chicken, rice, hot sauce combo!
I've adopted these techniques from watching cooking shows over the years, but now I'm meal prepping to lose weight and you've added more tools I can place in my tool box. Subscribed.
Thanks for the recipe, really appreciate the style of giving bonus information that can be applied to more than just this one dish.
made this recipe!!! so delicious, andi would never have figured this out 🥹 the chicken was so tender and yummy definitely gonna make again!! and the little noods in the rice!! so good
Whas the first video I watched & couldn't look away. Very professional, easy to understand & was really refreshing how you broke down cooking into concepts that can be applied universally with a simple dish. Liked, subed & shared!
Yo Charlie had to come back and tell you this recipe was great. The fam devoured it. Also your pizza dough is now my go to. Keep it up! ❤
I'm glad I found this channel! I feel like this is a mix of Adam Regusea and Joshua Weissmans channel. I love the ratios and science involved and the beautiful editing.
First video of yours I've watched and I'm subscribing cus of how you explain the details and WHY some things should be done a certain way. Good stuff!
Great practical straight to the point videos you're making Charlie. I'm here for it. Keep it up!
Thank you, I'm glad you like them!
First time watching one of your videos. I like your vibe man. You explain things very well and I can’t wait to watch more and get further tips! Top man.
Asalamalaikum brother I am Lebanese and I approve of this shawarma dish including the rice looks amazing. Sahtain(God bless and enjoy). Nice video.
amazing video. blew my mind with the toasting the rice bit. imma start doing that from now on!
Absolutely great video. It is a lifesaver for college cooking. Thanks a lot mate
Really enjoyed your video, Charlie . . . both by content and techniques. Much appreciated in your straight forward approach. Cheers!
Darryl
Came for secret to NY style pizza but now im devouring rest of your content. Quality of your work is great. I really hope that you make it big one day.
I appreciate that, I’m glad you like the videos!
your vids are fantastic man, very informational yet so easy to follow
Going to try this recipe tomorrow. Looks delicious!
Just found your channel today and I’ve gotta say you have some great content especially for a channel that isn’t even two weeks old yet, keep up the content and I could see you having a couple mill subs in no time! Also I find it funny that in a different video you mentioned you went to school at Michigan and as a current umich student my diet is almost entirely rice and chicken😂
Haha yeah it’s a great meal for saving money as a college student! (Especially if you’re trying to eat relatively healthy)
Perfect amount of detail. Thank you
first video ive seen of yours and instantly subcribed, even ordered the book. 10/10 video information pacing and presentation
always pumped to find a new cooking channel to sub to.
I'm surprised this channel has so little recognition! These videos are so high quality 👍
For real!!
Looks delicious. I will be trying this one out this week.
I'm a big fan of cooking chicken like this under broiler, on the top rack, in the oven. A lot of times, I will cut the chicken ahead of time and get the marinade on all sides of each piece too. Definitely a good dish to master!
This man is crazy underrated, looking forward to see you hit 100k soon.
Really loving what I’m seeing from this channel
I finally got around to making this. I messed it up and it was still top 3 dishes I’ve ever made. Thank you!
I'm glad to hear that! It's easily one of my favorites as well (if not my favorite)
Dude, I love your videos, but particularly this one! I love this and it's now a staple - thanks!
I'm glad to hear that! It's definitely a staple for me as well.
Thank you for the recipe! This looks so delicious, I gotta try it sometime. Also love the food science injected throughout the video, super informative!
As someone who’s been eating this food my whole life and also work as a chef in Lebanese kitchen for 10 years. The ratio of Vermicelli to rice should be more. The method of washing the rice till it runs clear is correct and toasting the rice in the fat before boiling helps with binding the flavors and also helps with Separation. I would recommend using ghee instead of olive oil or you can do 50/50. The ghee enhances the flavor of the noodles and rice to the next level. We also use a stick of cinnamon and bay leaves at the resturant while boiling.
I learn a lot from your vids. Subbed. Bought book and will study it. Many thanks Charlie!
I can totally relate to what you are saying. I've been home cooking since I was 18, and I'm 38 and it wasn't until corona outbreak until I really got it. I had time during lockdowns to read and watch, to experiment and learn all the principles. Before that I was mindlessly following recipes. Now I can just open my fridge and come up with something delicious in just 30 min.
Subscribed because you fav meal is my fav meal and while my gf makes it amazingly, I think you give some helpful ideals to how she looks at the dish; plus the soon to come deep dive on rice. You got a new sub :) thanks for the content
ahh i spent all morning trying to find this recipe. so worth. going to make it tonight
Wow , how do you make it look so simple AND amazing. Could you please do a video on vegetables Charlie?
Just this one video is enough reason to subscribe to this channel. Keep up the good work 🎉
I just tried your chicken recipe using yoghurt that was about to expire and some random spices I had and it turned out to be the best chicken I've ever made without a flame grill.
Really high quality content. I can feel you're gonna grow in leaps and bounds imminently!
Also, that's some beautiful long grain basmati!
Wow. I am literally at the rice n chicken stage! Glad I found your channel and this video specifically, lol!
Not even really into RUclips cooking channels but your video came across my feed and the content slaps. New sub here
Haha I appreciate that, I’m glad you like it!
As a lebanese person, This is amazing! Great job bruv!
Awesome video, keep it up and im sure this channel will thrive!
More of these please!
I think this problem of Westerners putting too much water in their rice was several decades in the making. Rice Brands (Uncle Ben, etc) always specified the amount of water to add to *dry* rice on their packaging, 2 to 1 for decades, not taking *rinsing* the rice into account because thats a personal choice to rinse it or not. But when you rinse it the rice will absorb *a lot* of water already and thats where the mushiness will come from. So yes, 1 1/4 to 1 for rinsed rice is perfect if you added fat/oil to the pan. Great videos by the way.
Cooking videos help me to de-stress. Thanks.
A very informative video! Thanks man.
honestly there's something comforting about making boring food sometimes. I can't explain it lol.
Hope algorithm picks you up soon man you deserve it
I love cooking chemistry!
I JUST REALLY FALL IN LOVE WITH THIS CANNEL
Thank you!!!! This was great!
Great video! One of the few times I watch a cooking video and just go ahead and try it straight afterwards because of how good and easy it looks. Best chicken I've ever made.
Is there some way of making this in the oven though? Like putting the cast iron pan in the oven maybe? Frying over the stovetop really leaves my whole apartment smelling like fried food lol
That's awesome to hear! It's still my favorite chicken recipe as well. But yeah haha, I live in an apartment too so I have that same problem. I haven't been able to get the same results in the oven though because it's hard to get enough char on the chicken, but I might need to give it another try soon. I think the best way would be to preheat a cast iron pan in the oven to get it as hot as possible, then throw the chicken in the pan and bake around ~350F. Then once the chicken is almost done, turn on the broiler to char the top a bit. It won't be exactly the same, but it might get pretty close.
Of course if you have a grill, that would be even better. After all, that's basically what the searing method is trying to replicate, but I'm assuming you don't have a grill if you live in an apartment (I don't either).
This was a good tutorial for starting and learning how to cook. :D
I love the way you shoot your videos
Yooooo what the heck, I too have been making this exact chicken dish like once or twice a week!!! Such a great way of getting in protein with full flavor !
From health POV, oven wins. No going over the oil smoke point, no black bits (carinogetic). Maillard reaction is all fine, but its about browning, not blackening. You can still achieve your flavour goals without black spots (turn before black, put into oven and let rest for some minutes. Same procedure with Steaks)
For rice im too lazy. I just use rice cooker and put chicken in air fryer and enjoy watching anime on tv
thank you. im just learning to cook beacuse i just moved out on my own, i appreciate it
Great advice and explanation!
Great video mate! Think I'm gonna order that book too :)
Have you considered using a Japanese Rice Cooker? I’ll never go back! Really enjoying your presentations!
Fuiyoh!
Great video, dude! You’re talented.
we as Turkish people always make our rice this way ! But we mainly use sunflower oil instead of olive oil and if we really want to make a tasty rice we use butter to fry those cut pasta
Great vid, hope the algorithm gives u the recognition u deserve 🕺
This was delicious. Thanks!
I'm glad to hear it!
This was super super helpful.
Brilliant, man. keep em comin'
I just found a your channel and i already love it
Cheers for the upload.
Maybe you might want to try this?
Basmati rice as prepared in your video, to which I add...
Butter, Stock cube (be that Veg, Beef or even Chicken flavour) Creamed coconut.
Bring to the boil, simmer until cooked.
I also like to add a splash of either Teriyaki sauce, Dark soy sauce or even Worchester sauce.
As for the quantities of the above - one needs to experiment.
Simple but effective. I like the unemphatic, undramatic style. It's just food, after all.
just subbed. glad to stumble upon your channel! thanks.
This channel is gonna blow up so quickly