I was kinda affraid of seeing what the gringo might do to the recipe, thinking I might be the Peruvian Uncle Roger 🤣 but HE DID HIS HOMEWORK!!! 👏🏼👏🏼👏🏼 That is how I make it at my own house 😆. Luckily I have beef in my fridge and I’ll make some tomorrow 😋😋😋. Excelent video!!!
I Just Finished Today Lomo Salteado My Girls Always Tell Me Dad, You Did Great They Love My Gastronomy From Lima-Peru Well I Always Invent Something In My Kitchen Tomorrow Probably I Will Do Causa Rellena But My Way Home Made 👍
My favourite Peruvian main meal! If we talk about entrees, I love ceviche, causa, papa rellena, tiradito, conchitas a la parmesana, choritos a la chalaca ... And the list never ends. Peruvian food is DELICIOUS!🤗
I’ve had this dish many times because my wife is Peruvian and she has two chefs in her family. I’ve never seen ginger used in it so I am excited to see the difference in flavour.
My husband is from peru. My mother in law taught me how to cook Peruvian food. I am a indigenous canadian. I love to add green peppers too 😁. Beautiful dish ❤
Excited that you are trying Peruvian food Chef Daniel! Kudos for the Lomo Saltado! The Key to a good Lomo Saltado : Meat (Lomo), seared and very juicy/ Crunchy (yet cooked) saute onions and lastly whole smoked tomatoes from the wok (& not melted in the sauce). You truly have to play with the fire to achieve these 3 elements! Great Job!
As a Peruvian, I’m glad you found interest in making this delicious dish...But mah hart & mah soul when he used Apple Cider Vinegar. Lol! I’m no chef, but I like to use traditional recipes, and you should get another like for suggesting to look for Peruvian ingredients, most just use Jalapeños as a substitute for Aji Amarillo, Verde, or Rocotto.
Daniel, try using beef stock as well.... traditional lomo saltado has more juices... this juice is very important for the full experience of the dish, you mix it with the rice and the potatoes in every bite. ... I would also add the garlic and ginger at the same time of the onions and the tomatoes at the very end before the cilantro.... the cut that you have for the green onions is very modern... traditionally you cut only the white part as you did it but the green part I n smaller pieces, like 1/2” long. In USA people don’t cook rice as often as us, most of the time without garlic.... it has to have garlic, salt and some people add little pieces of red pepper or Peruvian corn.
Hey, thanks a lot for the extra info about the dish. Quick question about the rice; do I need to toss the garlic, pepper, and corn in the oil until it's fragrant and then add the rice or do I just quickly toss them with rice and cook it? I think the latter would be incorrect, but I just started learning about the cuisine so what do I know lol
Gülşah Fidan Hi... When we cook rice we use garlic in paste most of the time. It’s steam rice so I recommend using a rice cooker; It’s going to take the a subtle flavor.... probably a spoon of paste for 1-2 cubs of rice, mixed all together with water and salt... if you add pepper, cut it very small square pieces and if you want corn, just toss the kernels... and some people also add a little bit of butter as well. For 1-2 cubs... a handful of corn or 1/4 of red pepper.
Fernando Lino thank you so much 🙏🏻 I'm Turkish so we don't usually have a rice cooker at home, we cook rice in a relatively shallow pot designed for cooking rice so we toss it with butter and chicken stock and boil it together so that's why I asked if I should cook them in butter/oil before adding the rice. I will try it as you demonstrated it, thank you. 🙇🏼♀️
Gülşah Fidan you are welcome, we use a pan too for different type of rice and dishes...the rice it’s a complement to the dish, the main flavor comes from the lomo saltado juice so using water instead of stock is better. We have a lot Chinese and Japanese influences so we eat steam rice almost everyday.
Fernando Lino oh, I see. I tried a lot of Chinese food but I'm not really a fan. I like Korean and Japanese cuisine more but I'm always open to trying new things. We're a mix of French, Mediterranean and Middle Eastern but leans more on French and Mediterranean. We mix rice with sauteed onions, almond or pine nuts and dried raisins, figs, plums, and apricots. We drizzle a touch of lemon juice when serving it. Same goes with meats without the lemon juice. It's so nice to see how different cultures use the same rice and meat but make completely different foods from it.
Omg best dish I’ve ever had in Peru ! I couldn’t stop eating it ! I’ll definitely be trying ur recipe at home, seems sooo yummmmyyy Love your energy and sound effects sounds when ur cooking ! Too funny !
Thanks for the tip about cooking the meat in smaller batches, this made a HUGE difference. I made this for my Peruvian fiance tonight and he loved it. Although when I lived in the US I could never find aji peppers, here in Peru they are everywhere. ❤❤
In restaurants they don’t mix fries with the lomo saltado because they get soggy( if you are going to eat right away mix them, they are delicious) but at home almost everyone does. Great job!!!
For the first time made it, came out Delicious. I used sweetnpeppers, paprika spicy, water for more juice, lemon juice instead of vinegar, more soy souce. Steamed it with beef for little broth flavor. Have so much juice now.
This is great! Very well done. A couple of notes: First, it's correct that lomo saltado is inspired by Chinese cooking techniques and ingredients, but you won't find this dish in many of our Chinese restaurants (called Chifas). Lomo saltado is generally considered a "comida criolla" or "creole dish" as it showcases both Chinese and European influences. Second, try it with chicken! "pollo saltado" is a very common and cheaper variation. And if rice and French fries aren't your thing, try it with pasta! "Tallarín saltado" with chicken or beef is a dish that for some reason you can find both at Chinese and Criollo restaurants. I'm hungry now.
Lomo saltado existed before any chinese immigrant opened a restaurant in Peru. It is even in cookbooks of traditional criollo food at the turn of the century.
Esos chinos llegaron a colectar huano en las islas de Chincha. Luego se establecieron en Lima donde sufrieron el rechazo, la descriminacion y el repudio de los habitantes que los perseguian y les destrozaban sus negocios. El primer chifa abrio recien en 1920 y solo los frecuentaba la clase alta, no la poblacion comun. No fue hasta los años 50 que su comida fusionada y adaptada al paladar peruano recien empezo a tener una influencia en la gastronomia nacional.
A trick to lomo saltado… use a 1/4 of a cup of beef stock with one tsp of potato flour (chuño)… you can add just a little bit less than an 1/8 of mensi sauce or oyster sauce to that mix and it will take you to heaven! … people who have eaten this in Peru will remember this dish as one of their favorites of their lives!
I go around watching 'lomo saltado' videos and i see everyone doing a terrible job at sautéing the meat, but you did a good job. Not everyone understands what you just did there. and for the first time I see someone actually sautéing the onions and removing them.
For what I remember, the real Lomo Saltado has been prepared in Peruvian homes back in the late forties, way before the Chinese restaurants were popular in Lima, without the use of a wok, soy sauce, ginger and scallions. Potatoes, aji, onions and tomatoes are products native to the American continent and are used in a variety of Peruvian dishes that require frying, like Bisteck encebollado, Pescado a la Chorrillana, etc.
I set up the smoke alarm at a cruise ship I used to work in 😅😅😅 Unlucky me, the fire patrol they send to check up was also peruvian and I had to share my lomo saltado 😂.
Thanks for the great demonstration and tips. I plan on making this for my family tomorrow night. Serious Eats is a great source for recipes and cooking information. I’ve been a professional chef for over 40 years. Serious Eats if the first place I look to when I need a recipe. Thank you.
My Chinese grandmother made stir fried tomato beef for me every week because it was my favorite dish, it looks like this except no fries or peppers, she would use slivered strips of omelette. It's a Cantonese classic.
Can you marinade the tenderloin for a day or so and still have good results? Say like in soy sauce, vinegar, ginger, garlic and aji Amarillo paste? Possibly just soy sauce and vinegar? Or will it ruin the dish? Thanks
wow..people really don't show the measurements...i don't agree with this method either...but i guess thats why i went to many restaurants and all are different, the worst part is that the restaurants give you such small meat portions that you are better doing it at home, and you have better quality meat.
Now this is an authentic marriage : Asian soyce steak Peru. the potato in the wok cooking mate it together Must be an innovation cooking made on the 1800s with the chinese population immigrated in Peru.
@@mariocomeq1961 I also like it with the potatoes at the side, Ive seen many restaurants that do it that way as well, but it just depends how the person cooking likes it it can be both ways
How I make rice at home, the south mediterranean way: Rinse your rice thoroughly. Throw some finely minced onion (+grated carrot, optional) in a pot with a couple of tablespoons of olive oil. Throw in your rice and saute for 2 minutes. Time to add liquid, you need x2 - x2.5 liquid to rice, by volume, liquid can be water or stock, or half and half. Season with salt (I go with 3 grams of salt per cup of rice, less if you use stock with salt) and pepper. You can add other seasonings here. I like throwing in some turmeric (for yellow color), some lemon zest and a bay leaf. Let mixture come to a good boil (heat to maximum). Once it's boiling, cover the pot and reduce heat to absolute minimum. Let rice cook for 10 to 15 minutes. Plain white rice needs about 10, long grain about 15. Once the cooking time is over, kill the heat and let rice rest for five minutes. Do not uncover the pot, at any time! Once 5 minutes are up, uncover the pot. The rice should be perfectly cooked, not mushy, not uncooked and not sticking (thats why you saute'd it). Fluff it with a fork and it's ready to serve. You can skip the saute'ing stage, though you lose some flavor. And the rice may stick depending on quality.
Tol1as Half & Half really? I’ve never heard of that for cooking rice. What does it do for it, I mean texture taste etc? I like the idea thanks for the tip. 👍
The Peruvian way is: Rince the rice (thou I don't do that step , it's anoying for me) Mince 1 clove or 2 of garlic. In a rice cooker goes 2 tbps of plain oil, heat it up fry the garlic. Add the rice (for 1 cup add 1 and a half cup of water and salt to taste) Cook it under low heat or until the rice cooker ends. Let it sit for 10 mins You'll see that the rice keeps it's individual grains. And will not be mushy.
I was kinda affraid of seeing what the gringo might do to the recipe, thinking I might be the Peruvian Uncle Roger 🤣 but HE DID HIS HOMEWORK!!! 👏🏼👏🏼👏🏼 That is how I make it at my own house 😆. Luckily I have beef in my fridge and I’ll make some tomorrow 😋😋😋. Excelent video!!!
Gracias. Ahora puero hacerlo tranquilo con tu aprobación de primera fuente. Saludos desde Chile. !!
Eso mismo aca tambien en Canada!! Saludo compatriota Chileno/a
On god same same specially the way he says "saltado" con su acento gringo 🤣
It's super delicious I did it like 2 months ago will be cooking it again today!! Taste just like the restaurant
I Just Finished Today Lomo Salteado My Girls Always Tell Me Dad, You Did Great They Love My Gastronomy From Lima-Peru Well I Always Invent Something In My Kitchen Tomorrow Probably I Will Do Causa Rellena But My Way Home Made 👍
My favourite Peruvian main meal! If we talk about entrees, I love ceviche, causa, papa rellena, tiradito, conchitas a la parmesana, choritos a la chalaca ... And the list never ends. Peruvian food is DELICIOUS!🤗
I’ve had this dish many times because my wife is Peruvian and she has two chefs in her family. I’ve never seen ginger used in it so I am excited to see the difference in flavour.
BEST dish on the planet 🌎
My husband is from peru. My mother in law taught me how to cook Peruvian food. I am a indigenous canadian. I love to add green peppers too 😁. Beautiful dish ❤
Awesome! I was born in Peru and immigrated to Canada when I was 4.
Excited that you are trying Peruvian food Chef Daniel! Kudos for the Lomo Saltado! The Key to a good Lomo Saltado : Meat (Lomo), seared and very juicy/ Crunchy (yet cooked) saute onions and lastly whole smoked tomatoes from the wok (& not melted in the sauce). You truly have to play with the fire to achieve these 3 elements! Great Job!
M
This is one of my favorite dishes!
As a Peruvian, I’m glad you found interest in making this delicious dish...But mah hart & mah soul when he used Apple Cider Vinegar. Lol! I’m no chef, but I like to use traditional recipes, and you should get another like for suggesting to look for Peruvian ingredients, most just use Jalapeños as a substitute for Aji Amarillo, Verde, or Rocotto.
Daniel, try using beef stock as well.... traditional lomo saltado has more juices... this juice is very important for the full experience of the dish, you mix it with the rice and the potatoes in every bite. ... I would also add the garlic and ginger at the same time of the onions and the tomatoes at the very end before the cilantro.... the cut that you have for the green onions is very modern... traditionally you cut only the white part as you did it but the green part I n smaller pieces, like 1/2” long.
In USA people don’t cook rice as often as us, most of the time without garlic.... it has to have garlic, salt and some people add little pieces of red pepper or Peruvian corn.
Hey, thanks a lot for the extra info about the dish. Quick question about the rice; do I need to toss the garlic, pepper, and corn in the oil until it's fragrant and then add the rice or do I just quickly toss them with rice and cook it? I think the latter would be incorrect, but I just started learning about the cuisine so what do I know lol
Gülşah Fidan Hi... When we cook rice we use garlic in paste most of the time. It’s steam rice so I recommend using a rice cooker; It’s going to take the a subtle flavor.... probably a spoon of paste for 1-2 cubs of rice, mixed all together with water and salt... if you add pepper, cut it very small square pieces and if you want corn, just toss the kernels... and some people also add a little bit of butter as well.
For 1-2 cubs... a handful of corn or 1/4 of red pepper.
Fernando Lino thank you so much 🙏🏻 I'm Turkish so we don't usually have a rice cooker at home, we cook rice in a relatively shallow pot designed for cooking rice so we toss it with butter and chicken stock and boil it together so that's why I asked if I should cook them in butter/oil before adding the rice. I will try it as you demonstrated it, thank you. 🙇🏼♀️
Gülşah Fidan you are welcome, we use a pan too for different type of rice and dishes...the rice it’s a complement to the dish, the main flavor comes from the lomo saltado juice so using water instead of stock is better.
We have a lot Chinese and Japanese influences so we eat steam rice almost everyday.
Fernando Lino oh, I see. I tried a lot of Chinese food but I'm not really a fan. I like Korean and Japanese cuisine more but I'm always open to trying new things. We're a mix of French, Mediterranean and Middle Eastern but leans more on French and Mediterranean. We mix rice with sauteed onions, almond or pine nuts and dried raisins, figs, plums, and apricots. We drizzle a touch of lemon juice when serving it. Same goes with meats without the lemon juice. It's so nice to see how different cultures use the same rice and meat but make completely different foods from it.
Omg best dish I’ve ever had in Peru ! I couldn’t stop eating it ! I’ll definitely be trying ur recipe at home, seems sooo yummmmyyy
Love your energy and sound effects sounds when ur cooking ! Too funny !
Wow, this was beyond words! Amazing. I didn’t had the aji amarillo, but was still delicious.
As soon as I saw the the ginger I knew you were the real deal Sir! Beautifully done from a Peruvian girl! Thank you!
Thanks for the tip about cooking the meat in smaller batches, this made a HUGE difference. I made this for my Peruvian fiance tonight and he loved it. Although when I lived in the US I could never find aji peppers, here in Peru they are everywhere. ❤❤
Thanks. You are right, jalapeño peppers don't have much flavor. Peruvian aji pepper are a must for this dish
The "Flame" fLare ups is what gives the Lomo saLtadó its Flavor🔥🔥🔥
Nice explanations, Daniel, and a good demonstration on wok skills. Terrific, thoughtful content, and I wish you guys would produce more frequently.
I've been thinking of installing an out door burner for some sweet wok action and this is probably the thing that'll push me over the edge to do it.
this is so awesome! we just tried peruvian food for our first time on our channel and loved it, especially Lomo saltado. thanks for sharing this!
Wow what amazing description from Peruvian traditional cooking to meat 🍖 fibers!!!!! You are a great Chef!!!!!
Thanks for the recipe. I love lomo saltado's smokey taste
In restaurants they don’t mix fries with the lomo saltado because they get soggy( if you are going to eat right away mix them, they are delicious) but at home almost everyone does. Great job!!!
For the first time made it, came out Delicious. I used sweetnpeppers, paprika spicy, water for more juice, lemon juice instead of vinegar, more soy souce. Steamed it with beef for little broth flavor. Have so much juice now.
I just made it using your recipe and it was delicious!! Thank you so much!!
That disclaimer of the overcrowded pan is a beautiful consideration 👍🏼
This is great! Very well done.
A couple of notes: First, it's correct that lomo saltado is inspired by Chinese cooking techniques and ingredients, but you won't find this dish in many of our Chinese restaurants (called Chifas). Lomo saltado is generally considered a "comida criolla" or "creole dish" as it showcases both Chinese and European influences.
Second, try it with chicken! "pollo saltado" is a very common and cheaper variation. And if rice and French fries aren't your thing, try it with pasta! "Tallarín saltado" with chicken or beef is a dish that for some reason you can find both at Chinese and Criollo restaurants.
I'm hungry now.
Lomo saltado existed before any chinese immigrant opened a restaurant in Peru. It is even in cookbooks of traditional criollo food at the turn of the century.
Esos chinos llegaron a colectar huano en las islas de Chincha. Luego se establecieron en Lima donde sufrieron el rechazo, la descriminacion y el repudio de los habitantes que los perseguian y les destrozaban sus negocios. El primer chifa abrio recien en 1920 y solo los frecuentaba la clase alta, no la poblacion comun. No fue hasta los años 50 que su comida fusionada y adaptada al paladar peruano recien empezo a tener una influencia en la gastronomia nacional.
I had some AMAZING Lomo Saltado in Somerville Mass, named Machu Picchu.. New favorite dish.
"So first you have to-"
Peruvians: "WRONG"
well I'm not gonna lie...
I'm joking 😂😂😂
But it's kinda different from how is cooked here
he missed the oyster sauce which is KEY
Thanks for making a favorite dish. Subscribed.
My husband Peruvian, and we are going to party. I want to cook , this . 😊
A trick to lomo saltado… use a 1/4 of a cup of beef stock with one tsp of potato flour (chuño)… you can add just a little bit less than an 1/8 of mensi sauce or oyster sauce to that mix and it will take you to heaven! … people who have eaten this in Peru will remember this dish as one of their favorites of their lives!
Se ve delicioso, soy peruano y me gustó la forma que lo preparas. Prohibido tener activados los detectores de humo en casa 👍👍
This is the best recipe out of them all
I threw in a 1/4 cup of beef demi gloss and this was perfection!!!!
This dude just said “go to Peru.” I’m dead 🤣🤣
What do u mean?
I made it! Thanks for the recipe and explaining it all!
Wok hei! First time hearing it from a non Chinese chef!👍👍👍
This is the best cooking video I’ve seen on RUclips. Awesome explanations.
you are the best. Very well done. Thank you very much. Step by step thoroughly..Champ.
한국인은 여기 저밖에 없는건가요. 우리 남편도 페루사람인데 로머 쌀따도 해줍니다 너무 맛있어요 ㅠㅠ
Anywhere you go in Peru you will eat Sooo... Goood !!!!!
One of my favorites, your dish looks delicious!!
its alright this recipe is pretty authentic, its got the fire cooked way which is the most important bit actually.
My new favorite chef!
lomo saltado. Hell yeah !
I go around watching 'lomo saltado' videos and i see everyone doing a terrible job at sautéing the meat, but you did a good job. Not everyone understands what you just did there. and for the first time I see someone actually sautéing the onions and removing them.
For what I remember, the real Lomo Saltado has been prepared in Peruvian homes back in the late forties, way before the Chinese restaurants were popular in Lima, without the use of a wok, soy sauce, ginger and scallions. Potatoes, aji, onions and tomatoes are products native to the American continent and are used in a variety of Peruvian dishes that require frying, like Bisteck encebollado, Pescado a la Chorrillana, etc.
La comida en el Peru esta degenerandose. El cebiche preparado en menos de cinco minutos es otro ejemplo.
Great video. I've had lomo saltado. It's delicious.
HAHAHAHAA i'm peruvian and I was making the first part and I did set up the smoke alarm of my college building 😂😂😂😂
jajaja ....
I set up the smoke alarm at a cruise ship I used to work in 😅😅😅 Unlucky me, the fire patrol they send to check up was also peruvian and I had to share my lomo saltado 😂.
glad you stick to original ingredients for this meal. I am sure it is delicious !!
I am going to make this ! Thank you!
Heck yeah bro, I’m saving this to make soon. 👍
That looks good, I am definitely going to try it.
That pro tip about dividing up the stir fry was key for me. I did this without doing that a few years ago and it turned out soooo bad.
if you can’t find the pepper instead of subbing with a jalapeño, you can usually find a paste version of it
you wrong about the French fries I rather have them stir in cuz all the juices get suck in the fries which make it more yummy
MOVIES N STUFF that’s why he said: it is up to your how you want your fries. People people
Cebiche, lomo saltado and many more are peruvian national dishes
Nodoby cares
@@davidelias4668 a lot of people who want to learn about other cuisines do, but dw nobody cares that you don't care :)
@@blanche1366 Your pathetic attempt to offend me with a smiley face is funny
@@davidelias4668 tha fact that you think i'm trying to offend you is funny 😂 take it however you wanna take it bud
@@blanche1366 cuz that attitude is really average that's why is so simple to figure it out
Great job! New sub from CT!
Really good content! You missed a key ingredient: oyster sauce
amazing recipe
Thanks for the great demonstration and tips. I plan on making this for my family tomorrow night. Serious Eats is a great source for recipes and cooking information. I’ve been a professional chef for over 40 years. Serious Eats if the first place I look to when I need a recipe. Thank you.
Turned out pretty good! Thanks team!
Being a Peruvian Woman dating a White Man I have to say he loves when I make this for him ❤
Great video. Thanks
l love lomo saltado chevere chevere chevere ❤❤
Bro actually got down on this. Just need the aji verde hot sauce and we in the game!
I like my fries mixed in to absorb the juice. Yum
That's a perfect Lomo!
4:53 sounds like a landline phone ringing 🤣
This guy is legit, he knows wok-hei.
Mi plato favorito 😋
I tried this dish with fish and it was incredible can i use the same ingredients with fish in place of meet
Thank you very much.
Looks delicious
viva el Peru!!!
My Chinese grandmother made stir fried tomato beef for me every week because it was my favorite dish, it looks like this except no fries or peppers, she would use slivered strips of omelette. It's a Cantonese classic.
The majority of Chinese migrants in Peru are Cantonese so it must be related.
It might look alike but it doesn't the same at all
Lomo saltado es super delicious. Believe me.
You can do this dish wherever you want, don't listen to critiques
Lomuooo Salltadou bien por el amigo gringo. Se ve rico!!
Perfecto
Nicely done!!
Bravo, bravisimo!
Great work!
If you can’t find aji amarillo you can always get it in a paste. I’m sure you can order it online. 👨🏽🍳👍🏽
Can you marinade the tenderloin for a day or so and still have good results? Say like in soy sauce, vinegar, ginger, garlic and aji Amarillo paste? Possibly just soy sauce and vinegar? Or will it ruin the dish? Thanks
wow..people really don't show the measurements...i don't agree with this method either...but i guess thats why i went to many restaurants and all are different, the worst part is that the restaurants give you such small meat portions that you are better doing it at home, and you have better quality meat.
Now this is an authentic marriage :
Asian soyce steak
Peru. the potato in the wok
cooking
mate it together
Must be an innovation cooking made on the 1800s
with the chinese population immigrated in Peru.
I'm chinese. Looks good.
Looks delicious🤤
Well done!!
I love to squeeze lots of lime on mine!
Looks delish!
The gringo didn't do a bad job cooking Lomo Saltado
I’m Peruvian and I agree about not stir frying the french fries. I find that it gets soggy easily, crispy fries are way better
I’m Peruvian, and lomo saltado doesn’t have green onions or chives (FYI)
Original recipe has green onions (Cantonese influence). Chives on the other hand, not.
🤦🏽♀️
Well done
Todo bien pero el tomate está muy cocido ,por lo general el tomate se agrega 1 o 2 minutos antes que termine de cocinar el plato
And the fried potatoes were never a side, but he told it at the beginning. This is a mode imposed by the 'chef'.
@@mariocomeq1961 I also like it with the potatoes at the side, Ive seen many restaurants that do it that way as well, but it just depends how the person cooking likes it it can be both ways
You gotta mix the fries in
Nope, depends only on how you like it. I have seen it both ways. I am peruvian :)
I'm eating it right now I'm par Peruvian Italian French and German and I wanted to find a video on RUclips to share on Facebook that's why I'm here
Yummy!!!
Good, how do you do the rice?
How I make rice at home, the south mediterranean way:
Rinse your rice thoroughly. Throw some finely minced onion (+grated carrot, optional) in a pot with a couple of tablespoons of olive oil. Throw in your rice and saute for 2 minutes. Time to add liquid, you need x2 - x2.5 liquid to rice, by volume, liquid can be water or stock, or half and half. Season with salt (I go with 3 grams of salt per cup of rice, less if you use stock with salt) and pepper. You can add other seasonings here. I like throwing in some turmeric (for yellow color), some lemon zest and a bay leaf.
Let mixture come to a good boil (heat to maximum). Once it's boiling, cover the pot and reduce heat to absolute minimum. Let rice cook for 10 to 15 minutes. Plain white rice needs about 10, long grain about 15.
Once the cooking time is over, kill the heat and let rice rest for five minutes. Do not uncover the pot, at any time!
Once 5 minutes are up, uncover the pot. The rice should be perfectly cooked, not mushy, not uncooked and not sticking (thats why you saute'd it). Fluff it with a fork and it's ready to serve.
You can skip the saute'ing stage, though you lose some flavor. And the rice may stick depending on quality.
Tol1as Half & Half really? I’ve never heard of that for cooking rice. What does it do for it, I mean texture taste etc? I like the idea thanks for the tip. 👍
@@ChezJohn Dude I meant half water, half stock not the cream thing, lolol.
Tol1as Oh geez lol, I thought you stumbled onto something really good. My bad, I feel stupid 😂😂😂
The Peruvian way is:
Rince the rice (thou I don't do that step , it's anoying for me)
Mince 1 clove or 2 of garlic.
In a rice cooker goes 2 tbps of plain oil, heat it up fry the garlic.
Add the rice (for 1 cup add 1 and a half cup of water and salt to taste)
Cook it under low heat or until the rice cooker ends.
Let it sit for 10 mins
You'll see that the rice keeps it's individual grains. And will not be mushy.