Pro Chef Reacts... to Uncle Roger DISGUSTED by this Egg Fried Rice Video (BBC Food)
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- Опубликовано: 15 мар 2022
- The AUDACITY of what is done to the essential ingredient of this egg fried RICE , has made the ancestors cry.
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Развлечения
Hersha and Nigel became good friends and she actually liked the reaction video he made. Hersha also explained that the way she made Egg Fried Rice was according to the instructions of the BBC
Dude, I didn't not know that at all and that explains a lot.
But the fact she knows how asian cooks rice and still did it means she has sold her soul
That explains a whole lot! But it doesn't explain how she says that she "doesn't know anyone who owns a rice cooker", when Uncle Roger suggested to just buy a goddamn rice cooker💀💀💀 I... am not convinced she has any Asian friends?? 😆
@@amitb8764 that’s not how you use that quote.
Also they did a video together.
oh man I remember just how shocked I was at the Hersha fried rice lmao. I was so appalled I ran to my mom like "look at what this woman's doing omg". As an Indonesian-Chinese living in Malaysia, fried rice has been such a staple around me my whole life so I was really shocked that someone could mess it up this badly and be endorsed on national TV too.
😂
I mean, the BBC is full of British ppl. Can’t expect them to be able to make rice. Or anything lol
Just to add, recently a video of "Singapore Chicken Curry" by New York Times was so horrible, NYT actually took down the video 😂😂😂 it's amazing how some people can completely butcher Asian cuisines that are widely popular with so many available recipes online 😂😂😂
Indonesian chinese living in malaysia? Hokkien bro?
@@Carricklie Maybe he means that his mother or father is Indonesian and his mother or father is chinese
So he is half chinese and half indonesian
Not only do you wash the rice but my Singapore Chinese girl friend’s sweet old granny taught me to SAVE the water from the washing in a big pitcher/bucket then use it to water the plants! She said the bits of dirt have minerals and the starch is a good fertiliser. I don’t know if her science was right but it saved water and the plants did thrive.
Ooh! I need to do that!! Thanks for the tip!
My mum does it too
The amounts of minerals and starch are likely insufficient to make any real difference. The real benefit is finding a use for the rice rinsing water rather than wasting it.
It is also good to wash faces as well
@@ChefBrianTsao did you know that in the west apparently all our white rices have the nutrients sprayed on, so when you "wash" the rice you aren't washing off the starches, you're washing off the nutrients that were added back after stripping off the bran? It probably doesn't matter if you're making a complete meal and you're just using the rice as a pure carbohydrate flavor absorber, but if you aren't, maybe we don't really need to wash the rice? I have a lot of Asian friends who wash thier rice because "it's traditional", but what if it's totally unnecessary?
"you Brits keep adding water to your rice...except Gordan Ramsay" 😂😂😂
I have admit, prior to watching all these "fried rice" videos, I never knew that people could ruin fried rice in so many ways 😝
There was a follow up video where Uncle Roger went to Hersal's apartment as well as a tv interview where she says that she had to follow the BBC directions even though she would never personally do some of the techniques especially the cooking of the rice. She shows her techniques in the Uncle Roger'collab video.
You wanna seriously tell me there are official multi-level-approved BBC directions for using too much water to cook rice and afterwards draining and washing the rice? She is 100% lying and just took time to learn "her techniques" properly before Roger arrived.
@@SuperDi_ the bbc have an entire recipe section on their website, she was just the person they called on to record it being made for the page
@@archerymidnight3422 I've found the exact recipe. While it does say "drain off any excess water" and uses a bit too high water to rice ratio, I think she could've ignored that or rather told the editors to make a slight change on the recipe (like 50ml less water or whatever). Perhaps I'm wrong, but I don't think the BBC guide is immovable on a fried rice recipe. Maybe it's not entirely on her, but I'd still give her most of the blame.
@@SuperDi_ Good way to not get invited back to BBC again. We all do things we don't like at work, its not like she sold her soul, she followed the BBC recipe as she interpreted it.
@@SuperDi_ buddy, it’s Britain. The country whose culinary accomplishments were mostly “just boil the heck out of it” for centuries. I 100% believe that this was the way they thought it was supposed to be.
I grew up in an Iranian household. My mom used the technique of boiling rice and straining it, but for the specific purpose of making potato tahdig - with the rice out of the pot, she’d put some oil on the bottom and arrange slices of potato, before putting the rice back in the pot. The rice finishes cooking, and the potatoes get beautifully crispy and golden.
Absolutely delicious. God, I miss my Iranian boyfriend from 30 years ago.
The reason why Uncle Roger is not freaking out over the saucepan it's because that's his first video :DD
@@Jacobisthegoat123 Talking about no wok.
Back in my parents generation, boiling was the only way to cook rice. They would take some water from the pot when the rice is boiling and they drank it as “milk”. Back in the day, people in my village were too poor to buy milk so they get their nutrition from that startch water instead. As a younger generation, i can say that it is indeed an old technique, but i’m not totally unfamiliar with it :)
My now-deceased grandfather liked to take cooked rice water for me to drink too, sometimes with an egg cracked inside :D
It's definitely quite a throwback for me.
"the enemy of flavour is water" - makes sense why Brits hate food so much they're completely surrounded by water. I swear the national dish here is Toast with butter and a glass of water on the side.
They conquered so many countries for spices but they refuse to use it.
Excuse me, that's not how you spell Fish and Chips
its a bo'o'le o'f wo'teh lad...also you forgot to mention tea
@@rexraptor1940 WWII had a very long effect on British cooking. Years of potatoes, victory garden food, little butter or salt or eggs and I am sure spices left people used to something very different. British kids actually preferred dried eggs to real and margarine to butter for a very long time. If you look at medieval and Renaissance English cookbooks, you’ll see that the very rich LOVED spices. Anyone who wasn’t very rich simply didn’t have access to them. So that is something to bear in mind. People get used to extra starch and water to stretch things out when that’s what’s available.
butter is too spicy for the lowly Brits
Great one Chef! I'm with you on using gas to cook - I use it at home, but in the studio I wasn't allowed to pipe in gas, so I went to induction... I'm almost an induction convert.
Hersha made my ancestors cry with this video. In fact, they were so upset I had to go cook egg fried rice myself as punishment for watching. But this remains one of the funniest Uncle Roger videos to this day.
When I thought he was a real asian uncle, then found out he was just a character, cause I never heard Nigel Ng before, like for real? His hairstyle and the accent really make him look like an asian uncle.
Reactions to reactions seem odd, but I love them and find yours very entertaining and useful. Since Uncle Roger is a comedian commenting on chefs, it is really interesting to hear what a professional chef has to say about his commentary. I really enjoy the way you explain things! I will definitely be trying out your new sandwich shop if I ever find myself in Brooklyn 😊
I switched to the finger method and it's been way more consistent than measuring for me
bring back fingering
Definitely
That's the way
my fingers too long to use this method lol, so I just look at the measuring meter on the rice cooker
It's the only way to cook rice bro. I even dared to try that cup of water thing...ended up being yelled at by my parents and told me that I'm dumb cuz it just made the rice so wet or borderline porridge like hahaha!
He just made another one Josh Wissmen made Thai Green Curry check that one out. It was not what I expected AT ALL. You really need to put your input on that one sir!
Yeah he likes joshua too so it would be interesting
First make the Jamie one
There was also a thing a few years ago where we were told to wash cooked rice due to a scare of arsenic build up in rice because of the soil it was grown in and people weren't allowed to cook rice on TV not following the guidelines.
I'm from Bangladesh and I grew up eating "boiling rice" but usually my grandparents or aunt used to drain the rice water. We used to drink it or use it in cloths. It's doesn't taste bad and it was good for a kind of cotton so we used it like that. And for the rice,yes we cooked it bit more.
Also the water from the rice is great for your hair if you ferment it!
13:25
"You really can put down almost anything"
I also agree of this, because i made many different "flavor" fried rice depends on the left over food, like curry sauce, rendang,
and even with the strong ones like satay, fuyung hais, etc....
"No... I take it back..."
I ALSO agree of this because Jamie's fried rice opened my eyes, lol...
That tofu, man....
The poor tofu deserve better :C
@@crowdemon_archives#JusticefortheTofu 😔✊
11:30 I'm sorry, the way how Chef Brian snapped just made me laugh way more than I should've.
I feel your pain man. XDDD
Tsao: You know you can literally put every…
*ASIAN ANCESTOR SPIRIT CAME IN WITH A SLIPPER*
Tsao: No I take that back.
So we are back to the beginning, the one that made Uncle Roger famous, Cool!
I like how Auntie Hersha already got her redemption arc. Jamie Oliver on the other hand....
@@alvianekka80 Redemption arc? Haiyaaaaaaaaaa!! She broke up with him in only a couple of months, redemption arc? More like break up arc, haiyaaaaa!
@@fransiscayulianita68 whaaa where did you get that?
I would argue that it also depends on whether someone puts the lid on the pot or not, when cooking rice. If u leave the lid on - not much will evaporate, but should u take it off, I would put a little more than 2 parts water to 1 part rice. Just to compensate for evaporation. This part should not be variable I think.
Actually, when we cook rice, we use 1.5 or 2 cups water per 1 cup rice (depending on type), bring to boil, cover and reduce to a simmer for 15 minutes. When you remove the cover, the rice is done and no need to drain.
As an Iranian I've seen both the boiled rice and the rinsing done by my family(not for fried rice but for traditional Iranian food) the idea is that you actually don't want fully cooked rice and you also want very little starch and very independent grains. So you wash your rice, you boil it until it's most of the way done, drain it, then you rinse it to stop it from cooking anymore and to get any remaining starch off let it drain till it's fairly dry, then you put it back into a heavily oiled pot so you can get the tahdig (a crunchy layer of rice/potatoes/bread) on the bottom and just finish cooking the rice.
this is very accurate and traditional. my family does exactly the same thing, except we put a wet paper towel or cloth over the pot- just under the lid while finishing the cooking process (steaming).
Same in India for biryani. Although i do that even during normal days as i want my rice completely separated and not sticky. I was really shocked when i saw half of people watching this video can't accept this method. Draining rice method as per my experiments gives the best result for basmati rice.
As an American, I didn't know there was any traditional way other than boiling it. (We do of course have microwaveable rice)
Also, boiling rice in excess water that you drain helps remove heavy metals that can be in found in the rice
@@reaperthemad8731 As a Turkish i can say we only boil rice with water or milk when we gonna make dessert with it and never use rice cooker either. I think our way of doing rice is just objectively superior :D I watch soo many asian style and all of them are way too terrible for us because they looks way to wet to us. How we cook rice? Well simple actually. First we wash rice enough time to get rid of starchy water than let it sit and wait in a clean water like an hour. After an hour we put butter or if you poor vegetable oil to pan. While that heating drain the water from rice and wash again once more than drain it almost perfectly. Than put that rice to heated oil and roast it nice and well. It usualy take some time. In that time you need to keep stir the rice. When it reach the ideal condition we put water and salt. For our type of rice we use at home we use 1 cup of rice to 1.5 cup of water ratio. After stir the rice with water and salt we taste the water to see saltiness level. If we happy than let it cook alone until water completely gone. After than close the heat and let it rest like 10 minutes or we say "brew" XD Each grain rice become quite "independent" XD and non sticky and non moisty. Most of the asian style rice is looks mush to me and rice being mush is sign of bad cook here
When my now 13 year old made rice the first time a couple years ago she legit washed the rice. Used axe body wash and everything. Now I explain everything in depth lol. My mom's italian but has always made egg fried rice for us. Thank God she doesn't fuck it up as bad as some ppl on RUclips
Edited to add: she cooks a mean fried rice these days. She does most of our cooking now.
Axe...body wash???
@@waitinguntilthemorningcomes lol yep
So I have question about that using axe body wash thing. Did the rice become inedible or have funny taste?
@@cathpalug1221 yea it tasted like bodywash 🙃🤮.
@@kristinsearight3813 I guess rice really able to absorb any smell of things it touches
When you buy rice here from the stores, the package literally comes with two different instructions: One for the normal method which uses the accurate amount of water, and another for an easier "excess water" method where you just strain the excess water out. I gotta be honest, i've used the excess water one for full grain rice when i want to be 100% sure it doesnt get mushy (in starchy water).
When I was a kid, my mother taught me the ratio 1:1. 1 cup of rice = 1 cup of water. But yeah it would depend on the type of rice. Then eventually she taught me the finger technique. Just sharing....
I'd just like to point out, that at the moment when he's airing his frustration about the washed rice, and he touches the bridge of his nose/forehead, a queue pops up in the video to another video, the note is entitled "How to Relieve Headache". Nice trolly touch right there! XD
Also, the type of rice is important. The finger method results in very squishy Japonica rice. I ended up with mushy rice a couple of times in Japan before I wise up.
I haven't laughed that hard at a cooking video ever. I love all the information you give with the step by step break down.
This was the very first video that Nigel reacted, and it went viral. After that he kept the shtick going with the Jamie thing and it became even funnier, luckily for Hersha because she was taking a lot of heat for months and months.
I was hoping you would review this video. Nigel and Hersha collaborated on a couple of videos after this one, including Hersha using a different recipe for egg fried rice, and both of them visiting their local China Town neighborhood.
I love that they made a video together and are friends irl🤣 Really shows Hersha can take a criticism or a joke too
I do remember living in the mountains with a tribal town with little to no electricity. And they do drain the rice, not with colander but with the lid closed and cooked them a bit more. But they do that because they don't have consistent heat source. So I do understand when you said it a "old world" method
I actually still do that when i cook one portion of rice(just enuf for me) n the lid i use has holes to drain the water cuz I m too lazy or feel it's too much work to keep track of when using pressure cooker(we don't use electric cooker)
Boiling rice and draining is quite common in rural India where the source of heat is fire wood. Fire wood flame is pretty inconsistent so pressure cooker is out of the equation. Drained rice tastes good if the right kind of rice is used.
TBH strained rice is common thing in many places in India too.
We call it "de-starched" rice in slang but the way it's done is by adding excess water on purpose and cooking it to like 90%. Then you strain it to remove some of the starch, but put rice back into hot pan and cover the lid to let the remaining steam.
Restaurants will often skip final steaming and store it as almost cooked rice, to cook remaining as and when required.
Destarched should be done at the beginning. After that soak it with right amount of water.
just wash it first, makes it easier and saves the trouble too, even when making fried rice off uncooked rice we wash the rice first, then fry & boil it
@Brian May Abella So we consider double destarched healthier and fluffier.
If you wash them multiple times first, cook them Al dente, remove extra water and then steam them as and when required, you don’t gain as much weight or bloat as much.
Also allows development of resistant starch (or so I’ve heard) which is good for your gut.
@@rawat789 its kinda hustle but its ok. The main reason is to destarch as much as possible. Nevertheless, British should buy rice cooker
@@rawat789 Yeah I know that's the reason but that's a little weird. If you are that worried about starch just don't eat rice during that meal. I do wash my rice before cooking but I don't do that destarching step, I just don't eat as much rice. If you adjust your ratio of rice to other ingredients or dishes in your meal so that it is less rice forward then this step is not really necessary.
She is probably an Indian, we Indians cook biryani with boiled rice, bcoz biryani needs half done rice then the rest is cooked in spicy gravy, so we half boil rice and sometimes when we feel it's more than half done we rinse it with cold water to prevent it from further cooking bcoz rice tend to cook a bit more when it's hot
So she is following wrong technique for wrong food lol
Love from India
No, she explained in a BBC World segment that the recipe was given to her by BBC, she doesn't cook it this way herself.
which part? cuz ive not met a single person who cooks biryani at home
Disgusting anyway
@@aimy5637 lol what? Every non vegetarian household in india makes biriyani. Atleast 99%. Most of our Saturday or Sunday we make biriyani. And I'm from the south
@@kayalk8772 maybe that's is true for South then, not in north
Just to mention that the instruction on the packaging for rice (in the US) explicitly tell you not to wash the rice. They fortify the rice by "spraying" nutrients on the rice, which would be lost if it is washed. Adam Ragusea also explained this in a video.
At this rate you'll be finished with the whole uncle roger anime and have to wait weekly like the rest of us 😂
I am of middle easter decent and my family boils rice, always has and that’s how I learned to cook it. But I sure as shit have never seen someone run water over the rice AFTER boiling it.
Same. It’s how my mom made perfect tahdig every time
Same except I'm half Mexican, and I was taught the boiling method and still do (don't have enough counter top space for rice cooker 😭) but yeah never saw someone ADD water after it's done 😂
I guess adding eggs separately is something my family (Malaysian) likes doing for our egg fried rice, I don't really see it done outside of the household...I think? But it's like the extra egg texture that our family likes in the rice, however, we still crack in one or two eggs that are cooked together with the rice cuz that's like a must, the separate ones are like extra cuz we like the texture and eggs in general 😂
You should review Uncle Rodger reviewing Aunty Esther Choi making egg friend rice. Just found your channel and subscribed! Love your content!
we in goa, do drain rice, except using the cover plate of the vessel which is used to cook rice, we drain the water as much we can without letting the rice float away, n later cover the vessel with the cover leat with a tiny opening left to continue draining, n leave it on the stands that help to hold the whole thing in an angle which helps in pressurethe rice to drain effectively, leave it like an half an hour or so, the rice gets cool n enough moisture removes in it so that it's perfect to eat.......... I vil say is we do follow the washing rice before in hand part too,
The way I used for measuring the water to rice amount, is I stick my finger into the rice reaching the bottom, mark it with my thumb, and then put the finger again but this time on top of the rice, and fill with water to the marked level. It works for me.
thank you, finally one person that explained the finger thingy in a good way
This is the first Uncle Roger's video reacting to other chefs... and this particularly video is what made him famous. I have been looking for this video in your channel...make sense now why I couldn't see it. You should have started with this one first.
Altitude is also a factor in water to rice ratio! I live at 6000 feet above sea level, and I have to add extra water and cooking time when I make rice.
pumping out those uncle roger reactions, love to see it
In Latin America, we don't usually wash rice. We boil 2.25 cups of water per pound of rice, and in a separate pan we stir fry the uncooked rice with salt and bouillon, then add the hot water to the rice, allow it to come back to a rolling boil for about 3 minutes, then cover and simmer on medium low heat to cook it through. We only stir it ONCE, halfway through the simmer. I usually kill the heat before all the water is absorbed, leave it covered and allow it to slowly finish fluffing up. Perfectly cooked rice every time
South of Brazil here, thats how my mom teach me
I have always interpreted finger test as using finger to gauge the depth of rice, then copy the same depth for water. If rice is 1 knuckle deep, put finger on top of rice, then fill 1 knuckle of water.
If 2, then 2, etc.
I love that you do comments on uncle roger. Super fun to look at. Hope to se a lot more 😂👍
I love your reactions to Uncle Roger videos. You and Uncle Roger should do some collab videos and react together to some cooking videos.
I would love to hear your comments on the videos where chefs are challenged to make 3 course meals with a single appliance, or those "hotel room cooking" videos. Uncle Roger has a couple on his channel, one with coffee makers and another with a rice cooker, but there are tons of others out there, too. I really want to know if these appliances are really as versatile as people claim.
My personal opinion if you need it
- rice cooker is super okay! Except for deep frying. Idk why i couldn't properly wash the remaining oil on the surface and everytime i boil water in the cooker, i can always see a suuuuperthin layer of oil on the top 🥲 and also, oil has higher boiling point (? I forget the right term) than water, so deep frying using rice cooker is not recommended. For anything else - baking, steaming, boiling - it is 100% recommended.
- electric water heater. The best i did is make soft-boiled egg. I once make instant noodle with it, not recommended especially if the one you use is difficult to clean with running water and soap.
- i know this is weird but apparently you can toast bread using iron....the thing to iron your clothes. I never try it, tho.
I used "boiling the rice technique" with basmati rice and it was in a lot more water (on purpose). It worked great.
I cooked basmati rice in 1 to 1.5 ratio in a cheap ass rice cooker, it was superb.
@@miksu3000 some cheap ass rice cookers are far better then the fancy ones
That’s what I assume this technique is meant for. Long grain basamati rice, rather than shorter grained jasmine rice.
@@Heiryuu doesn't matter what the grain is as long as you don't overcook it
small package rice also tends to have nutrient powder which has actually been a reason for malnutrition in some places because they wash the rice sending the vitamins and minerals away with the water
Watching videos from this channel is like watching the prior uncle roger video but with the feeling of never having watched it in the first place
0:08 That's because it's the instruction printed on rice bag in Britian.
No I'm not joking. Just watch her reaction to Jamie egg fried rice and she pointed it out. She just had to follow the recipe BBC gave her here.
Induction stoves will use a magnetic field to create Eddy currents (essentially swirling currents) on the surface of the pan, which will generate heat on that surface. Probably not a perfect explanation but it gives you the gist!
Ahh i see, magic. Pardon I must go report these witches at once.
That one is the first one he made but it's funny as ever :D Good video !
Harsha says "drain the rice has quite a lot of starch in it which will make it a bit gloopy when you're stir frying it. So rinse it and that will just keep the rice nice and light and fluffy. Wow I learned something new rinse the rice after cook and not before lol...
took me a while to figure out how much water to use to get good rice, but for the type I use most often 1 cup rice to 1 1/2 cup water works really well :) and everything became easier when I got a rice cooker lol
another great video and another dope hoodie. Revocation is sick af
Ey! 🤘😎
I love the fact that Brian did the same hands-to-face that Uncle Roger did at 10:36.
I found it funny how when he was having a fit over her putting the rice under the tap a headache relieving recommendation appeared, lol
Idk about induction cooking but i think it goes something like AC flowing through copper cables (i dont know if the shape the cables form matters, maybe a coil is better i just dont know) because of the current an alternating magnetic field is created moving the atoms of the pan (what ever u are using) and it heats up.
Here in indonesia the rice cooker come with a measurement chart inside, so you always know how much water to put depends on how many cup of rice you cook. I am surprised people use finger or cup. Nobody in Indonesia does that as far as i know
"Nobody" is a bold statement.
In kuwait , we use 2 methods to cook rice. Machboos ( cooking the rice in a certain amount of water ) which is the normal way.
Another way, we cook the rice in water around 80% then remove it from the water.
Return in to the pan and cover it to steam and all the water evaporates. Then add butter on top.
But, never to use in making fried rice.
Cooking rice with the pasta method is standard in many cultures around the world. It's a grain and that's how a lot of grains are cooked. The absorption method isn't the best choice for every type of rice or desired result.
I agree that the boiling method works for many other dishes like biryani for example. However, for a dish like egg fried rice, it is not the norm.
It's tradition to re-watch that video every now and then
i think it also depends on the variety of rice because here in the Philippines, we have different varieties and some require more water than others.
Yoooo Brian, just saw that dope ass Revocation sweater. horns up! \m/
🤘
The contrast between this and his reaction to the auntie Ester weejio is great
Well dude, If I'm ever in the US (I'm an Aussie) I'll be sure to visit your sandwich shop in NY. And perhaps talk things Sully too. Love your vids!.
Since you mentioned Adam ragusea, he has a video on washing rice and why it's a good idea to sometimes not wash rice
I saw some video, maybe Adam Regusea discussing about rice cleaning, nowadays rice are better handled and packaged in airtight bags, so there's less chance of dust, bugs, etc. So the washing is to remove excess starch on the surfaces having said that, please inspect your rice before use.
Yes in our country we still use this boiling tech. Add more water when start cooking and remove water when rice is almost cook.
I use a cup to measure by rice in just as an easy container to transfer it to the pan and it helps with measuring as a bonus.
Yea the first pot of rice I make from a new bag of rice always sucks until I figure out how much water is needed for that batch. Also depends on the type of rice.
I seen on another RUclips video that rice that comes from the southern us particularly Texas and Arkansas has higher amounts of arsenic than other kinds of rice so it must be boiled off in large amounts of water to remove more arsenic
Freaking PTSD from that strained rice. Everyone I know has an instant pot, which is such a better way to cook rice than boiling it.
Have only ever eaten boiled rice, from my grandmas to my parents I didn't know that there was any other way
My mother is from a small village and there they brown the rice and then boil it and when the water is all gone it supper light and fluffy🥰
They have made several videos together. Please review the follow-up where they cook in Hersha's kitchen. :)
You can also put your rice in a bowl with a little bit of water and steam it. This way you dont have to worry putting too much water in the pan.
i will say, i have never made fried rice (granted i don't really know how to cook but that's beside the point) but even i know the bare basics.... Wok, Day old Rice, and some kind of seasonings... this just gives me more confidence because who makes fried rice like these people in these videos.
I followed your mission sandwich account... I'm in South Africa and I'll probably never be able to taste it. 😕 but I love your personality and videos.. so it's the least I can do 😄
Hey Brian, just found your channel and subbed. This video of Uncle Roger is classic for sure. I've only cooked egg fried rice a few times now and shoot I bet you mine looks and tastes way better than what Hersha did. The whole bit with draining and rinsing the rice after it is cooked is so silly. Just like when Jamie Oliver added more water to the pan during cooking. I can't believe she didn't add any soy sauce or MSG or any other hope of seasoning it nice. Looking forward to checking out some more of your vids.
My mother used to do that with rice. Instead of washing rice before cooking she would wash after. My parents are Irish descent on both sides lol!
My sister uses a microwave to cook rice. I’m the only one in my family that I know with a rice cooker.
I also am teaching myself how to cook with a donabe.
My rice cooker and the finger technique (no good way to put that. Sorry children) was the best two things that ever happened with my Asian cooking.
I just wish I had more access to proper ingredients!
the follow up/collab with auntie Hersha is hillarious....
When I was a kid we don't have electricity in the day time only at night, so we're using the boiling method but not just that, boiling the rice. Boiled it until halfway cooked and then stimme it until cooked
I've found with basically every rice I've tried to cook that a 2:1 ratio is too much water. I usually do something like 1.5:1 and that works out better for me.
I also have a nice rice cooker which probably affects things too.
I use roundabouts 1.5:1 as well, 2:1 is just too wet and not enough bite for my liking.
I cook rice on the stove and I usually use a 1:1.5 ratio too
I think washing the rice leaves enough water in it that 1.5 to 1 does work better. I also have long nails so measuring makes more sense than the finger method (the cup's already dirty from the rice, so why not?) Plus, I've nailed cooking on the stove top with a s/s pot with thick bottom and a glass lid.
Gotta watch follow up video where she invited him to her house to cook egg fried rice.
They also did a 2 part video in Londons China town! 😜😂🇬🇧Lol
Couple things on rice to water ratios: the reason that the finger method works is because when the water just covers the rice they are basically equivalent volume, no matter how much rice you are making the extra water is essentially there because a decent amount of water will evaporate while the rice is cooking. America’s test kitchen has a great video about this. In my family, my Taiwanese mom uses the finger method with our old orange rice cooker. My brother and I can’t use the same exact technique because we both have rather large hands. Of course, the size and shape of the pot or rice cooker you cook in will affect this too. It is not a fixed ratio of 2:1 though, it depends on the pot and amount of rice
I am half middle eastern and half filipina, for short grain rice like jasmine rice we never drain the rice but for our GCC cooking some rice dishes needs rice to be drained first. You can still cook it without draining but it is a very common method and most households use basmati rice that is a long grain.
I always use finger technique. But I have very elongated nail bed, so I just go to the top of the nail. That I have learned over years and years of cooking rice every single day :D
We need more uncle roger contents.. Llove your vids.
the finger technique also needs micro adjustments for different types of rice f.e. whole wheat ( brown ) rice vs pandan or basmati
this channel is the best
okay so i gotta ask about the "finger technique" , and mind you im worse at math than cooking, but would it still work like regardless of how wide/ narrow and deep/shallow the pot/pan is?
The idea is that whatever rice is currently soaking the rice will be absorbed, and the 1 inch of water sitting above it will evaporate. 1 inch in a wide pan is more water, but it also has more surface area so it will evaporate faster, so it balances out. It's not precise at all if your pan is very deep or your rice is very shallow, but in most practical cases the proportion is decent enough.
It's still best to just use the 2:1 proportion, though.
There is a Persian way of making rice in which the rice is boiled then strained of all the excess water then the bottom of the pot is lined with sliced potatoes and ghee the rice is added on top and then put back on a low heat for it to steam when it’s done there is some super crispy delicious potato and rice! The ladies of our village made it all the time and it shows mastery of techniques to not burn the potatoes and steam the rice without over or under cooking rice.
Oh and it was all wood fire
I don’t know about other countries but in the Middle East, or more specifically in my house, we do the boiling rice technique, we put the basmati rice in a huge amount of water, salt it generously, and drain it with a special strainer, not the one she uses.
Back in my island of palau we still use the stove top method if no rice cooker