I’ve never heard that rice rule. My whole life, we’ve popped the leftover rice in a Tupperware and eaten it anywhere from 1-5 days later when we’re in the mood for it.
There are many practices in home cooking that follow specific rules to minimize the risk of bacterial contamination. The reason behind these rules is to reduce the likelihood of foodborne illnesses. People have varying levels of tolerance to bacteria, and some are more susceptible to getting sick. For instance, I've consumed raw meat throughout my life and grew up drinking eggnog made from unprocessed whole eggs, not the sterilized products commonly used today. Consequently, my tolerance to bacteria is quite high, and I rarely get sick. In contrast, my friend Shilka has experienced food poisoning three times in the last decade, while I've had none. These safety guidelines in cooking are there to lower the chances of food poisoning and to ensure overall safety in food consumption.
No self-respecting Asian will throw out 3 day old rice! The rice food safety caution is definitely just a western thing... most Asians will look at you like you're mad if you dump their rice onto a baking sheet. I often just leave it in the rice cooker to leisurely come down to room temperature (which is definitely not the recommendation - just I forget about it). Honestly, I've never noticed a difference.
@@mdkc Your observation about the different approaches to rice storage between Western and Asian cultures is quite intriguing. It's important to note that food safety guidelines, like those recommending against leaving rice at room temperature, are based on general practices to minimize the risk of foodborne illnesses. These guidelines are particularly cautious because bacteria such as Bacillus cereus can grow in rice left at room temperature, potentially leading to food poisoning. However, cultural dietary habits can indeed influence an individual's tolerance to certain bacteria. Just as people who have abstained from meat for a long time may experience discomfort when reintroducing it, especially if it's undercooked or prepared differently, individuals who are accustomed to consuming rice that has been left to cool in a rice cooker might develop a certain level of tolerance to the bacteria that could be present. This doesn't necessarily negate the food safety guidelines, as they are designed to ensure safety for the general population, including those with potentially lower tolerance levels. But it does highlight how cultural practices and individual dietary histories can influence our reaction to different food preparation methods. It's a fascinating intersection of food science, culture, and individual biology.
The wet into dry rule is more important when using really fine powders. Things like coco powder can act like a hydrophobic powder, where it doesn't want to mix in & forms clumps; especially when stirring in a small space like a cup. That's why you introduce a small amount of liquid at first to form a paste which will evenly distribute in greater volumes of liquid.
This is what we found we had to do when making chocolate milk with our homemade chocolate drink mix. We first mix in a little hot water from the kettle, make a paste, then add the milk. And now I know the reason *why* it works! Thanks.
When you're using a mixer, adding dry to wet will result in a bit bigger of a mess with dust (flour) flying around... The wet to dry tends to cover more surface area and prevent flour from floating away...
I'm from Iran where rice is used a lot. We dont do anything special when we put rice in the fridge, and I've never had poisoning from left over rice. You just need to reheat it completely. You can even do it in a microwave.
I think the point about not putting it immediately into the fridge is that fridges are insulators so by putting a hot thing in there, it needs to work extra hard to bring everything down to being cold again, it's not a risk to the rice itself necessarily, more of a risk to everything else around it
@@Imperial_Squid Which isn't a problem in any modern fridge. Doing it regularly could in theory strain the fridge by making it work harder and break down quicker, as for the food you'd need humongous amounts of steaming hot food to actually affect the other items in there. Temperature barely shifts otherwise, unless in direct contact of course.
I almost always make dry into wet. Baking cookies starts with creaming butter, sugar, vanilla and eggs. You then add your dry, usually sifted flour, baking powder and salt, into the wet.
it's different when it comes to biscuits, biscuits are denser and don't need the same areation of a cake. in a cake you want the gluten developed but not too much or it won't rise, whilst for biscuits in general you want the gluten a bit more tight, of course when speaking about sable or shortbread you want it crumbly but in general the biscuits need to be denser to hold dipping
Is never heard of “wet in to dry” rule and always have done dry in to wet for cakes (as directed) and cookies (same) and for muffins (in US recipes, I’m pretty sure written same as cakes, dry in to oil/sugar, often alternating with milk). Pancakes/waffles I’ve done either, just depends on what I’ve measured first. No difference.
I’ve never heard the wet into dry rule either. I always do dry into wet and I do it because most of the recipes as far as I can remember tell me to do it that way “then to the wet mixture add the flour half a cup at a time” etc. kind of thing 🤷🏻♀️
I have never heard the rice rule. Ever. We usually eat the meal and by the time we are finished whatever rice is left has cooled completely through . Then we just put it away. I have never had the problem of rice being too hot to fridge.
The problem with rice is mostly with big batches, like commercial setting rice pudding that is left to cool at room temperature, but takes ages to cool. As long as you make sure you cool down your rice quite soon, there won't be a problem. By the way, the food poisining from is quite severe and you can die. It is not just your ordinary infection.
Same. I'm single and I always cook 2 - 3 portions for my meals to I can fridge the leftovers and don't have to cook every day. I never had any issues with my rice dishes.
💡 LID ON THE POT and the water will boil much faster. No lid once pasta goes in. Love these tests!! PS We meal preppers heartily disagree with the 2-day rice thing.
@@jamesbyrd3740 because if you keep the lid on the pasta will eventually boil over. Same with potato. Something with the statch in it that makes the water "grow".
There must be some familial relation between Jamie and the contestant from Come Dine With Me 😂 they are the only two people that I’ve seen who have a mouth big enough to inhale an entire whisk 😂
One thing I just wanted to point out about the old rice one... Ebbers mentions or implies that getting food piping hot will make it safe, but that is not always the case, especially in instances like this. Bacteria or other microbes can produce toxins that make you sick, and while the heat will kill the bacteria, it will not always destroy those toxins.
The story stems from a student who eat leftover rice which had been left at room temperature for like a week. There is absolutely no risk of eating rice which has been stored in the fridge, and hasn’t been left out for very long time before going into the fridge.
@@noxity123 Ok, but how is that in anyway related to what I said. Cooking food and getting it piping hot does not eliminate toxins in food, and you cant fix something like improper food storage by making sure it gets up to temp. The way Ebbers phrased it implies that might be the case, and wanted to make sure people don't think that way.
@@KariThomasMillerCorrect. Once your cooked rice (or pasta or other cereals) has produced toxins from _Bacillus cereus_ after being left above 40-degrees F for too long, you can’t get rid of those toxins by reheating.
Still waiting on that cross over with Ann Reardon from How to cook that. She does a lot of educational stuff about food safety. Maybe you could have her on a video call (if you can't have her in person logistically) and do an episode about all the rules and rule breaking regarding food safety.
Decided to look up the rice related thing... and I ended up with conflicting answers. Though notably a majority of the "no more than a day in the fridge and piping hot" seemed to come from UK websites while non-UK sites seemed more on the "4-6 days" end.
When I was in catering college in London, was told to throw away any rice older than 24 hours, as increased risk of harmful toxins from bacteria develops. - ( basically playing it safe) In reality if cooled as Ben described, rice should be good for 3 - 5 days.
I have stored rice in the fridge for several days before heating it up again and I am still alive! (And have never gotten sick from it) As long it's not slimy och smells bad it is usually fine.
@@neilthehermit4655getting sick is rare, but theres a form of fungal spore that is relatively common in rice that is NOT killed in boiling water. Instead the water and moisture activates it, and once its in the fridge it can start growing (if slowly) A few years ago there was a german elementary school that got a whole class sick from rice in which this fungal spore was present.
Thank you, guys, for no skimping on the size of the videos, I will always prefer longer videos. I'm enjoying these videos. The problem is that I'm getting used to getting my daily sorted video... The pasta in boiling water rule went out of the window when I started making the une pot pasta, and the was confirm when Kush showed that it truly doesn't matter.
For the pasta one, way I see it it comes down to how much attention you can afford to pay attention to it. When using boxed pasta, once you figured out your time it is extremely consistent on its timing if you do not change the pot and burner you use. Whereas cooking from cold you will have to sample it a few times after it comes to a boil to be able to pull it once it is at the texture you want.
also making pasta, you usually start with the sauce because cooked pasta has to go in the sauce immediately once done for the best results. so while waiting for the water to boil and for the pasta to cook, you could have been making your sauce. Makes a lot of sense in terms of time management
Personally I’m usually making a sauce at the same time as the pasta cooks so I’m next to the pot anyway. And once you have done a few times it won’t take long to know your new time taken to cook
I've always just thrown the pasta in the pot as soon as I turn on the stovetop. It turns out perfectly fine for my tastes. I'm not feeding a bunch of critics.
The pasta rule I've been breaking is cooking it in a deep pot w/ lots of water. Instead - A large open skillet or sauté pan w/ just a couple inches of water. You have to stir it once or twice to make sure there's no clumping, and make sure the water always covers the pasta. But it's faster to come to a boil, less hot water to drain off, and the pasta water is extra starchy.
I do this too. I actually boil elbows in a little water on purpose. Then i use the starch from the pasta water to bind my macaroni and cheese over a roux.
Oh yeah the one about needing to go into a big pot of water was busted quite a while ago and it only applies to certain fresh pastas not really the dry ones. I've been experimenting with a lot of pastas and noodles and a lot of different ways and I've found that the individual pasta that you're using makes kind of a huge difference on what you can get away with. So now I intentionally buy the pastas that I can throw into cold water and a rice cooker and then bring the rice cooker up to a boil, and then pull my pasta out right away. Turns out most pasta is actually okay there's just a few of encountered that don't work this way. And then anytime I'm doing something like an Asian noodle instead because those cook so quickly those I bring the water up to the boil first and then add.
I laughed at the rice one because I watched Graham Norton show few weeks back, Phil Wang says that the difference between Asian and Westerners is that Westerners are so afraid of reheating rice 😂😂
that first rule is fascinating - I have multiple recipes that specifically call for dry ingredients into wet, automatically going against the rule. I just made cookies last night that included mixing the wet ingredients first, then mixing the flour into them...
@@0293Sarah that's def fair. all the stuff I could think of that mixes dry into wet was things like breads and doughs, but yes - for things like pancake and waffle batter, I do pretty much always mix wet into dry. I hadn't really thought about it being a rule specifically for batters vs any baking recipe.
Same here! I do think it might make a difference in terms of lumpiness when it's something more liquid, though. When I make crêpes, because I do them by eye, I always end up adding more flour to thicken it up and it starts getting lumps 😂
Wet into dry has always come into play for me when I don't have accurate measures. If I'm making a batter and I don't have the measure for the amount of water or milk it's easy to add the liquid in slowly until I get to the consistency I need. I think it is harder to do the opposite.
For runny batters dry into wet tends to give flour clumps that are harder to get out. This is based on my own experience of forgetting the rule and doing it the wrong way round a bunch of times. For anything thicker I don't think it matters, at least I've never noticed a difference.
I do something a bit different with dry pasta. I bring the water to a rapid boil, add the pasta, turn the heat off and cover it. Mix it around every couple of minutes to ensure they do not stick. You have so much residual heat in that water you don't need to continue wasting the energy keeping it boiling. Works perfectly every time!
I've often thought that you should make a series called "Show, don't tell" where you demonstrate why some cooking processes are done one way but not another way. When trying to teach someone a skill, showing it to be true / false is more powerful than simply saying it and moving on. I love that you made this video.
When making bread in my stand mixer, I always activate the yeast in the stand mixer bowl first, then go in with the rest of the wet ingredients before adding salt and flour. The bread comes out perfect every time, and I didn't have to dirty another bowl or jug. Win-win.
I also do such with my pizza dough and it becomes amazing. But then again, such dough needs kneading and working on it anyway. Lighter, fluffier stuff is a bit different. But I've never cared, I don't even have a preference. I just add things to things and stir. 😂
I had assumed wet into dry was just so that you could use the same measuring cup for both ingredient sets, getting the dry into the bowl without having them stick to measuring cup and then (if the portion size is small enough), you could mix the wet ingredients in the measuring cup , but either way it saves on needing as many measuring cups/drying it out
I have to cook supper for a whole week on Sunday. I cool down rice in the rice cooker bowl by stirring it up so it can steam off before I put it in the fridge. I pull some out and reheat it across the week. I do this all the time, and it's never made me sick. My pet theory is this rule came from someone who would pull the rice out, reheat it all, eat some, and put it back instead of just reheating what they need.
Being half-Japanese, my family has plenty of experience on what to do with rice after dinner. We always do the same thing, portion into plastic wrap and then stick it into the freezer, not the fridge. It'll help it last a bit longer and reheating doesn't take that much longer compared to rice in the fridge.
As a mix of east and south east Asian parents. we don't keep rice hot or even warm into the fridge. We leave it until room temperature and then store it. 2-3 days isn't even a problem. We make delicious garlic rice with it. 😘👌
From the Western side of the US: 1. Never heard of wet in to dry. Was trained to mix dry and wet ingredients separate then combine. The only purpose being dry ingredients run the chance of not distributing evenly if added separately 2. Never heard of even trying to cook paste straight from cold. Will have to try it. 3. Who puts food straight in to the fridge hot? Let anything cool and put in the fridge. Usually we let the rice cool in the rice cooker then separate into containers and enjoy all week 4. Never learned to drink alcohol so don't drink it in any form with anything.
The first rule might just be a cultural difference depending on a country's baking tradition. I'm German and most recipes I can think of are dry into wet. As a little kid I was taught to mix in the flour very slowly so it doesn't fly everywhere.
@shadowlink3 chef here, it's a pretty general rule. It has bigger impact depending on the ingredients. Fine powders like cocoa don't mix very well with thin liquid. Creaming butter with sugar and liquid normally is fine HOWEVER with a lot of cake recipes you mix in flour after to reduce gluten development. But, the creamed sugar is fairly thick so the flour is less likely to clump. Imagine adding flour to a crepe batter versus cake batter. Crepe batter is much thinner so it's more likely to clump. And theoretically if you added cocoa powder instead, it'll clump even more in the crepe batter.
On the small chance that anyone reads, if you decide to cook pasta into cold water first, make sure to stir it around more frequently, else it might stick to itself or the pot, when using boiling water, the water in motion does this job for you
This is true, but it does very quite a bit with the pasta that you're using. I'm lazy I just scrape the bottom when I'm ready to pull it out and clean off the residue that a few pieces might have left behind but I do have to say some types of pasta that I've done this with are way worse about it than others.
They only got away with it, because they used pasta that was not uniform in shape. Try that shit with Spaghetti and you will end up with massive clumps.
Brilliant episode and worthy of a follow-up as there must be so many more methods to prove of bust. Here's a couple; Don't put salt in your ground beef when making hamburgers, as it will make them less juicy and tougher, only salt the patties on the outside just before cooking. Don't put salt in your scrambled eggs at the start, it will make them runny and harder to cook to the desired fluffiness. Don't put oil in the water when cooking pasta, it will prevent a sauce to adhere to the noodles.
Adding Oil to water to cook pasta does not work because the oil would need to stick to the pasta to keep it from sticking together. Pasta needs to absorb water to cook. If it's covered in oil it will not cook properly . And putting oil in water does nothing because it simply floats on the top of the water while the pasta is immersed completely in the water. To keep pasta from sticking keep the water at a rolling boil, making sure there's enough water to cover and stir the pasta as it cooks.
@@g4111 depending on your water heater (or time of year) this might not save any time. In my house in winter, it takes 5 minutes for the tap to heat up lol
Also, I once heard that you shouldn't salt pasta water until it is already boiling. The reasoning was that salt increases the boiling point of water, so if you add it from the start, it will take longer to reach a rolling boil.
@@g4111 Unless you've have an induction stove with a boost function, which is much faster than the tap or even a water electric kettle. An other reason to not use the hot tap is if you live in an old (UK) home with a separate hot water tap.
Please do this type of video again with other things! One thing that I've seen argued about on the internet is when to season a steak (just before cooking, well before, and after). Would love to dig into that one. Also cooking things on a crowded tray versus one that is more spread out.
I did not realize 'wet into dry' was a rule people go by. I've literally always done it the other way around, specifically because it seemed like less of a mess and an easier, less lumpy method 😄 (as long as your dry ingredient bowl is smaller than your wet ingredient bowl of course)
Personally I believe the rule really is to separate the wet and dry ingredients mix them in their separate states then didn't matter which went into which. The overall purpose being dont just throw them all in a bowl in whatever order. So you don't get say a chunk of cinnamon in one spot
Same here I've always been taught dry into wet. Add gradually until the consistency is right. It's easier to leave out some dry than leave out some wet
@@NovaNinja_How so? Dry is either all in a bowl, or added by the cup or spoon full. Wet can be added as a continuous stream, or by the drop if needed. There is far more control adding wet to dry. Not that I care - I do it either way or just bung the lot into a blender.
I always mix the wet in a pyrex measure because it’s easier to blend the eggs into the other wet and pour it into the dry. pouring the dry is more difficult for me because you end up getting that FLOOF of dry ingredients because they don’t pour smoothly like a liquid.
‘Always put a lid on’ is a rule I’ve been taught over and over again. Saves time and energy, so doesn’t need checking, nor will it be busted if doing so 😊
I never do anymore. You don't even need that much water to begin with. Learned from the internet ofc, I just toss the pasta in a pot, add salt and cover it in water. Just enough to cover, not much over... and cook until there is almost no water. Al dente pasta in a few minutes. You just need to watch it and stir occasionally.
I'm Asian. Never heard of the rice rule. Usually leftover rice will sit in rice cooker for awhile until it eventually cools down then goes into the fridge when clearing up after the meal, or a few hrs later. Not died or gotten sick yet.
Food poisoning from rice is the most common agent in China. The problem with determining food poisoning is that people almost always assume that if they see symptoms, it's whatever they are most recently. If you got sick from rice you had for dinner but threw up after lunch, most people would blame the lunch. Plus rice cooker keeps stuff warm longer. So leaving cooling rice without that residual heat means the rice gets to the unsafe temp faster and stays there longer
I'm an amateur home cook and I never even knew about the dry into wet rule. I've done it both ways in the past, and I simply concluded that since the ingredients always come together easier if you start with wet ingredients, it's the way to do it. Never had any issues making delicious pancakes or muffins and never noticed any difference in the end product that would suggest any method is superior. So, I simply went with one that was easier and quicker.
It makes a difference with very thin British pancake or crepe recipes. If you put a few tablespoons of flour in a pint of liquid the flour clumps up and is hard to distribute so you put a little liquid into all the flour and then make a thicker batter which is easily let down with the rest of the liquid with less clumps. Anything thicker than the very thin pancake/crepe batter and it doesn't matter at all and I usually go dry into wet for most things.
For mixtures that are relatively thick it doesn't matter much if at all, but for very thin batters it can definitely make a difference. When you add dry ingredients and wet ingredients together, they will clump to some extent, and if those clumps are floating in a pool of liquid it can take a lot of work to remove the clumps as they just get pushed around. It's easier to beat the clumps out of a really thick mixture. This is relevant for corn starch for example, you often add a very small amount of cornstarch to a sauce to thicken it, but adding it all at once can sometimes cause clumping issues, so many people recommend adding a small amount of cold water to the cornstarch and mixing it into a paste first, as it's easier to get rid of the clumps and get all the cornstarch hydrated. If the batter or sauce is thick enough you'll be able to beat the clumps our either way, and if you are able to evenly distribute the dry ingredients into the wet while actively mixing, and not introduce too much dry to the same area too quickly, you can reduce how much clumping you get to begin with.
Adding salt to water helps it preserve it's temperature. Wait until the water is already warm to add the salt. (Also boiling a pan of water without a lid on). Fastest standard: boil in kettle, meanwhile pot on the heat with a little water in to get pot ready warm. Pour boiled water into pan, wait until bubbling, add salt then pasta.
The only difference I’ve found with pasta into cold water vs boiling water is that you need to stir the cold water pasta often until it boils so the pasta doesn’t stick to the bottom of the pot or each other . While the rapidly boiling water keeps the pasta moving so it’s not an issue.
I've had the same issue. With boiling water I stir it once at the start then ignore it for the rest of the cooking time, and only get a few stuck to the bottom. With cold water, it clumps more and I have to be more involved.
A similar rule-breaker goes for béchamel sauce. Way back when, impatient with the tedium of adding the milk little by little, I dumped all of the milk into the roux and stirred gently over a lowish heat with a balloon whisk until all the ingredients were incorporated, then raised the heat a little and proceeded as normal. Great result and I've never gone back to the traditional method. Try it!
I've never heard the "two day fridge" rule with rice. As a kid my Mum used to make a salad with tuna, rice, and peas and that would stay in the' 'fridge just like any other salad for a few days.
Me either! I eat rice every single day usually making a large batch that lasts me the week. Though I do let things cool before going in the fridge and fully reheat it. Was quite shocking to hear to be honest.
Yeah, I'm from Greece and it's very common to cook for multiple days, not just for one evening. We'd make a bigger batch of rice and meat/chicken on the side, then reheat for the next couple of days. Absolutely never had a problem. Rice is also commonly used in soups, and we always made those in bigger batches too.
I found a little trick for cooking spaghetti. I used my cast iron pan, put my pasta in the pan, filled it with water. Then I inserted a thermometer, when it reaches 180 F, I start the timer. The water boils faster because there's less of it, therefore the pasta cooks in less time.
I remember making cakes with my grandma as a child and asking why the wet into dry rule existed and her not knowing the answer. Who knew all these years later I’d finally find out.
I think the main point is when you're making something with a lot of flour, like pizza/bread dough etc, it's easier to add more dry ingredients to a wet dough if needed, than to incorporate more water/milk into a too dry dough. That may have then been spread into all other areas of baking.
I never even knew it was a rule. I always mix the dry into the wet. Never had a problem. It makes cleanup easier, it’s easier to clean the dry bowl, and it’s easier to get everything out of the dry bowl into the batter. So to me that always just seemed the logical way to do it.
It’s just to keep the dry ingredients from getting flung all over the kitchen, especially when using an electric mixer. It has zero effect on the finished product.
As italian I've also heard about the no cheese on fish rule even tho we have many recipes with fish and cheese and I think they can perfectly pair together. Same as pineapple on pizza, I'm not a fan of it, but there are other pizzas with fruit like apple/pear, gorgonzola cheese/taleggio cheese and mozzarella and they are delicious! Another rule can be to start cooking fish always by the skin side which I was arguing about with two collegues of mine and one of them even laughed in my face like I'm a stupid 'cause I follow that rule and always star cooking the skin instead of the meat... Last rule that pop in my mind is to always preheat the pan, then the fat and then the food so the last one won't stick on the pan. Anyway, I've recently discovered you guys on youtube and I really like your videos and experiment! Thanks for your content! If you'll plan to visit Como/Milan I could be a decent guide ahahah
Depending on final dough texture : for “wet dough” (ie bread dough or wetter) stick to bakers process : dry into wet will mix easier, faster and will require less bowl scraping. For dry dough (ie pasta dough), it’s easier to mix wet into dry as it will crumble as you mix and you ll be able to add more liquid more easily than try to add flour into an already tough dough…
I have discovered that reheating rice dishes works best when you put them in a bowl in the microwave, but place a bowl of the same type inverted on top, it makes the perfect rice steaming environment.
On Boiling: For dried pasta, there are a few factors why I'm going to keep pre-boiling the water. 1. I've had problems with salt pitting the bottom of my pan if I toss it in cold and don't stir until it dissolves. It sits on the bottom, heats up, and causes damage. If it's already boiling, it gets stirred by the water and I don't have to think about it. 2. I've had trouble with pasta clumping more if the boiling water isn't stirring it, and I have to put more work in. 3. Not only am I not usually in a rush for my noodles, but I actively like sitting down while I wait for the water to boil. I put the water on and go drop into my computer chair and relax. This is amplified by the fact that I get back pain from standing around. That extra boiling time is recovery time. So, basically, if the water is boiling there's less work I have to do myself. And I don't mind paying the extra time for that.
I throw my salt in after the water comes to a boil. That way, it kind of stirs itself. Bonus: salted water takes longer to boil. (Which may be more to your benefit anyway.) I agree with your point about clumping. Putting the pasta in while still cold, it seems like would be a lot more stirring to ensure no clumping.
@@gwydienne while technically true about the salted water taking longer to boil, the amount of salt you'll be adding when cooking is such a negligible effect to be almost irrelevant, like a fraction of a percent change.
It doesn't, it would take about a 10% saline solution to make a difference more then a few seconds at most. Sea water is already 2.5%. The amount of salt you would need to add to make any difference would make the food you cook in it inedible.@@thadesr
18:20 100% agreed, summer fish and chips is cider territory, something fruity and a bit sharp cuts through the heavy fat but doesn't overpower the fish itself, perfect!
An interesting note about cooking, cooling and reheating potatoes, pasta, rice is that it creates resistant starch, which slow release into your bloodstream, compared to freshly cooked starch dishes which can spike blood glucose. (learned this as a diabetic who still loves carbs)
When I was a teenager I tried starting the pasta in cold water and they came out very solidly glued together. So I've always made sure it was at a rolling boil instead.
the rice one had me shook....meal prep 10 rice boxes on a sunday for the whole week straight into the fridge haven't gotten ill from it yet to my knowledge :D
I've always thought it was "wet into dry" because you may need to control the amount of liquids more than the amount of dry, when you're dealing with humidity, egg sizes, viscocity of fats, etc. I've done it both ways according to what's easier for me.. Never bothered to notice the difference.
I’ll one up the pasta one. For some dry pasta, like spaghetti-you don’t even need that much water. If you put in just enough water to cover the pasta by the time the water boils away the pasta is done. Also makes an easy way to make a sauce if you add ingredients right before it boils away.
One tip I would like to give watching this is to give the pasta a thorough stir immediately before draining it. You will have next to none stuck to the pot.
I've had rice in my fridge for a week, and I do it regularly, and it has never ever been a problem. With and without stir-frying/fried rice/eggs/whatever.
Yep, "cold" tap water can be all different temps depending on the time of year. From lukewarm in summer to barely above freezing in winter. That massively changes how long it takes to reach a boil, especially with larger pots of water.
@@HumbleWooper Not to mention volume of water and varying power of the heating element, which can also affect the heat transfer. It's just way less consistent than pre-boiling.
Dear @sortedfood the wet into dry rule is actually most beneficial for measuring efficiency purposes, when using the same measuring cups and spoons and mixing tools, you can use all the measurement tools and containers without having to wash and dry it in between if you go from dry ingredients into, wet water based and then you’ll do wet oil or fat based last. The point of the rule is to optimise time spent measuring and mixing without wasting time cleaning. It’s extremely useful when you don’t have a lot of each kind of equipment. So traditionally in home baking and cooking you would then get away easy with one set of measuring tools, one measuring jug or strainer or mixing bowl. Or at least this what I was taught in home economics, it is literally an economical way of using measurement and mixing tools whilst baking at home.
At the diner I work at we got a 5 gallon heavy mixer. I've found, no matter what-from homemade dressings, to biscuits, to burger buns, if you load up dry 1st, you get pockets of air and powder bursting through the liquid on top to cause a huge mess, and pockets of undissolved powder stuck to the bottom. It's ALWAYS liquid 1st, then dry in that beast!
What's quite interesting is that builders when mixing anything are doing and are told to do completely opposite. Always put water first, and then put your dry stuff in. Apparently prevents lumps forming. This is even said on the package instructions on all forms of glues, mortars and so on. I know the ingredients aren't quite the same, but the smooth result is needed in cooking and mixing mortar
For the pasta, i think it also depends on the shape of it. If youre cooking linguini or spaghetti that doesnt fully submerge right away, you'd want it boiling so it gets soft and submerges faster. Less time of inconsistent cooking for each half of the noodles... right?
For the pasta section two additional tips to lower the cooking time boil the water with the lid onto the pot and add the salt together with the pasta. Then if you also want to reduce the energy consuption turn off the hob and close the lid, many type of pasta can be fully cooked by the residual heat of the water and the pot it may take a couple of minute longer, it is worth a try.
The lid is great advice, if obvious. As for the salt one, Adam Ragusea had an interesting video about it, and his conclusions were that while this is theorically correct, the effect is negligible with the quantity of salt you're using to cook pasta.
Suggestion for a future video based on the wine "rule". I've seen content of sommeliers blind tasting reds and whites at the same temperature and being unable to tell the difference. I would love to see how the [normals] would get on with a version of that
I’ve always added salt to the pasta water after it’s come to the boil. Heard years ago that salt changes the chemical make-up and so it takes longer to get to the boil. 🤷🏼♀️🤷🏼♀️🤷🏼♀️
I add salt after it is boiling as I was told the salt will pit the bottom of the pot as it heats. 7:22 … would Sorted test whether pasta has to be cooked in salted vs unsalted water?
I always may pancake batter with dry into wet using a stand mixer and just spoon the dries in. No clumping whatsoever. The only thing this rule teaches is that you shouldn't dunk into much dry in to wet or it will clump.
There's a lot of writing about cooking pasta in less water, from cold etc. and it seems that depending a bit on what you want to do with it there's no need for the big pot of boiling water a lot of the time. I cook mine on a simmer from cold with the lid on. Works out well timing wise with some simple lunchtime sauce options.
I think the issue is leaving rice outside for more than 2 days is the health hazard. Never knew leaving rice for more than 2 days in the fridge was a thing….
I've eaten week old white rice multiple times and never gotten sick. That's just an anecdote, but 2 days seems like it's an extremely overly cautious rule.
Growing up in an Asian household we would always save leftover rice until we had enough to make enough fried rice for a family of 4. Sometimes that would take weeks, think on average was almost 2 weeks.
For pasta, I’ve down quite a few tests, when the pasta is sitting in colder water for longer, it does become slightly chewier/ more starchy, so I’ve found the best middle ground is letting the water heat up just a little, so you could do this by using hot water from the tap instead of cold, the kettle method but just not completely cold, this saves time and still gets you the perfect texture
When I make pilaf (pork, carrots, onion, garlic, rice and very important, bay leaf. You can taste when it's not in there!) I eat it over the following week and have done it for years. Never heard about not eating rice that's been in the fridge for more than 2 days. First day I eat it fresh as it is. On the second day I fry up a portion (in the summer with some fresh tomatoes from the garden). The day after that I might bake a portion with some cheese on top. Every day I do something a bit different, so it's not quite the same over the week. I think I even had some that was in the fridge for more than a week. Never had any issues. No idea if I just got lucky every time, or it's not as big of a risk.
Ed Pawlowski's Rules of Wine: 1. The correct wine to drink with fish is one you like. 2. The correct wine to drink with cheese is one you like. 3. Any wine is better than no wine.
For the pasta test, 2 things, 1) put a lid on the water while you bring it up the boil; it should boil faster that way, and 2) I think the problem with the cold water is how do you judge the time? A lot of dried pasta is cooked for a certain amount of time. Wouldn’t you lose that by cooking it from room temp water?
I think that with a more viscous batter like pancake batter you will see much more clumps if you dump all the dry into the wet ingredients. At least that's my experience with crepes and such.
This is my second video of the rule breaking videos. These are great videos. People like us regulars or even maybe professionals who do things by the rules to see if if these rules actually needs to be done or not. Or you could just bend them or they're just applied for some reason long long time ago. Interesting videos.
Life hack for rice: To save cooked rice at nearly as good quality as fresh what you want to do is use cling wrap. Take some cling wrap, place a nice serving of rice on it, make sure it is entirely wrapped nice and tight, once that has cooled off put it into a freezer bag and pop it into the freezer. To reheat it just 30 seconds per side flipping it over until steaming. This method I found saves all the water inside of it, resteaming it perfectly.
Wet into dry might stem from the ability to get the right thickness of a batter or mixture. By going wet into dry you have a lot more control on the thickness than the other way round.
My thoughts exactly, and there were many times when I have used the wet-to-dry rule for this purpose. On the other hand, baking is usually associated with exact proportions, sooo...
@@BotloB true for cakes but not so much for batters in my experience, at least originally, I was taught to make pancake batter, Yorkshire pudding batter, and all the things like that by eye by my grandma. I was also taught to make pastry that way but cakes always had exact measurements even though it was in ounces.
@@violetskies14 in practice, it is the same with me. I don't really know where is the line beyond which it has to be exact measurements, but I think the 'wet to dry' rule is general.
I’m pretty sure the reason behind putting wet into dry was to help keep air bubbles in the batter. Back when their wasn’t levering ingredients to do that for us. Now almost all backed goods have backing powder or soda to do that work.
I always do wet into dry because I put all the dry in a sifter and sift it right into the bowl of wet ingredients and everything turns out beautifully.
I can understand the concept of profiling your wine with the flavors in the meal, however, like Jamie said, I will always be the kind of person that chooses their wine simply because its the one I want.
The reason you go wet into dry is that pouring dry into wet has a much higher chance of spilling your dry ingredients all over the place, because -- as anyone who has worked with flour knows -- tiny dry particles have a tendency to fly off in every direction on their own. It has nothing to do with the final product.
I had a Japanese cook tell me to actually make individual servings of the leftover rice and let it cool.. Once cooled, roll it into a ball and wrap it in plastic wrap and place it in the freezer. When you take the frozen rice out you pop the wrapped ball into the microwave for 30-60 seconds depending on power levels before removing from the plastic wrap and finishing heating. This helps keep the rice moist while preventing bacteria spreading and allows you to store it for a week.
The cold water method for pasta is very useful for people who have difficulty handling weight in their hands, since you only have to fill the pot with enough water to cover, it is not necessary to fill 2 liters of water and then add the pasta and that makes it easier to handle the pot. I've been using this method now for a long time and works perfect for me. Also, I'm not sure that the salt is really necessary... maybe another experiment?
Loving these extra Advent videos, like the Ambassador with his Ferrero Rocherᵀᴹ, you are spoiling us. The Snow Way Out weekend was brilliant, the cast & crew did an amazing job & it was fun chatting to everyone in the chat-bar. So do you reckon #Tubbers is going to stick? 😆
In Hawaii, rice stays for at most one(overnight) or two days unless it’s a real warm day. It then goes into the frig for as long as it stays relatively dry. You can freeze it too! Rice will harden due to the cold, but this will vary depending on the type of rice. Sushi rice, for instance may stay for a few days and not harden much. The rice texture will return using the microwave or even steaming, but the texture and taste may differ.
The cool thing about this video from the first one I seen, Ben is the chef so this is going to be interesting in his point of view. Because he probably follows majority of the rules and now he's going to see if you actually have to follow certain rules.
If you do another one of these - the "putting hot things in the fridge is bad" comment from your section on rice would make a good thing to test. I've definitely heard conflicting things on that , i.e. that it may have only been a problem with older fridges that were less powerful, and that actually the risk of the longer initial cool outweighs the risk of the small temperature rise to the rest of the fridge (and both are pretty negligable anyway). Seems like it would be easy to test with a couple probe thermometers leading to outside the fridge.
@@MrEMann Exactly. Has nothing to do with the power of the fridge or how fast the hot dish will be chilled down, its jsut to keep the other things in there cool as they should be.
I still put hot things in the fridge but I've started being careful how I arrange them. Don't put the hot thing close to any leftover meats. Put it near the soda which can absorb the heat without worrying about rot. Especially don't put it UNDER anything I don't want to risk getting warm.
@@FTfilm sure, but it's only going to raise the temperature of other things if it can push heat into the air faster than the fridge vac remove it (unless you put it right on top of something else), so the fridge power definitely matters.
The fact we are getting fully produced videos everyday is astonishing! Big shout out to the whole Sorted team!
They want the Christmas ad-sense
Yeah who doesn't want ad sense for Xmas.
It is a lot of extra content to make and I am loving it.
Probably easier when you do have a full brigade of people behind the scenes that you are paying for would help heaps.
It’s the best thing since sliced break
Don’t burn out boy-o’s!
I’ve never heard that rice rule. My whole life, we’ve popped the leftover rice in a Tupperware and eaten it anywhere from 1-5 days later when we’re in the mood for it.
Same. Done this probably a thousand times.
Me as well, now I’m concerned about my leftovers!
There are many practices in home cooking that follow specific rules to minimize the risk of bacterial contamination. The reason behind these rules is to reduce the likelihood of foodborne illnesses. People have varying levels of tolerance to bacteria, and some are more susceptible to getting sick. For instance, I've consumed raw meat throughout my life and grew up drinking eggnog made from unprocessed whole eggs, not the sterilized products commonly used today. Consequently, my tolerance to bacteria is quite high, and I rarely get sick. In contrast, my friend Shilka has experienced food poisoning three times in the last decade, while I've had none. These safety guidelines in cooking are there to lower the chances of food poisoning and to ensure overall safety in food consumption.
No self-respecting Asian will throw out 3 day old rice!
The rice food safety caution is definitely just a western thing... most Asians will look at you like you're mad if you dump their rice onto a baking sheet. I often just leave it in the rice cooker to leisurely come down to room temperature (which is definitely not the recommendation - just I forget about it). Honestly, I've never noticed a difference.
@@mdkc Your observation about the different approaches to rice storage between Western and Asian cultures is quite intriguing. It's important to note that food safety guidelines, like those recommending against leaving rice at room temperature, are based on general practices to minimize the risk of foodborne illnesses. These guidelines are particularly cautious because bacteria such as Bacillus cereus can grow in rice left at room temperature, potentially leading to food poisoning.
However, cultural dietary habits can indeed influence an individual's tolerance to certain bacteria. Just as people who have abstained from meat for a long time may experience discomfort when reintroducing it, especially if it's undercooked or prepared differently, individuals who are accustomed to consuming rice that has been left to cool in a rice cooker might develop a certain level of tolerance to the bacteria that could be present.
This doesn't necessarily negate the food safety guidelines, as they are designed to ensure safety for the general population, including those with potentially lower tolerance levels. But it does highlight how cultural practices and individual dietary histories can influence our reaction to different food preparation methods. It's a fascinating intersection of food science, culture, and individual biology.
The wet into dry rule is more important when using really fine powders. Things like coco powder can act like a hydrophobic powder, where it doesn't want to mix in & forms clumps; especially when stirring in a small space like a cup. That's why you introduce a small amount of liquid at first to form a paste which will evenly distribute in greater volumes of liquid.
Now this would make sense!
Science! 🤩🤓
This is what we found we had to do when making chocolate milk with our homemade chocolate drink mix. We first mix in a little hot water from the kettle, make a paste, then add the milk.
And now I know the reason *why* it works! Thanks.
@@mamadragon2581 YMW 😁
When you're using a mixer, adding dry to wet will result in a bit bigger of a mess with dust (flour) flying around...
The wet to dry tends to cover more surface area and prevent flour from floating away...
I'm from Iran where rice is used a lot. We dont do anything special when we put rice in the fridge, and I've never had poisoning from left over rice. You just need to reheat it completely. You can even do it in a microwave.
I think the point about not putting it immediately into the fridge is that fridges are insulators so by putting a hot thing in there, it needs to work extra hard to bring everything down to being cold again, it's not a risk to the rice itself necessarily, more of a risk to everything else around it
@@Imperial_Squid Which isn't a problem in any modern fridge. Doing it regularly could in theory strain the fridge by making it work harder and break down quicker, as for the food you'd need humongous amounts of steaming hot food to actually affect the other items in there. Temperature barely shifts otherwise, unless in direct contact of course.
I almost always make dry into wet. Baking cookies starts with creaming butter, sugar, vanilla and eggs. You then add your dry, usually sifted flour, baking powder and salt, into the wet.
it's different when it comes to biscuits, biscuits are denser and don't need the same areation of a cake. in a cake you want the gluten developed but not too much or it won't rise, whilst for biscuits in general you want the gluten a bit more tight, of course when speaking about sable or shortbread you want it crumbly but in general the biscuits need to be denser to hold dipping
I do too and I’m a chef and I still get the results 🤷🏽♀️I just can’t be bothered to use more bowls than absolutely necessary 😂
I do it this way for cakes too... It just gives me less mess to clean up after, I've never had any issues at all.
Is never heard of “wet in to dry” rule and always have done dry in to wet for cakes (as directed) and cookies (same) and for muffins (in US recipes, I’m pretty sure written same as cakes, dry in to oil/sugar, often alternating with milk). Pancakes/waffles I’ve done either, just depends on what I’ve measured first. No difference.
I’ve never heard the wet into dry rule either. I always do dry into wet and I do it because most of the recipes as far as I can remember tell me to do it that way “then to the wet mixture add the flour half a cup at a time” etc. kind of thing 🤷🏻♀️
I have never heard the rice rule. Ever. We usually eat the meal and by the time we are finished whatever rice is left has cooled completely through . Then we just put it away. I have never had the problem of rice being too hot to fridge.
Same here. How we always do it too
And I’ve never heard of the two-day rule for rice. And I’ve never had an issue with any form of food poisoning.
The problem with rice is mostly with big batches, like commercial setting rice pudding that is left to cool at room temperature, but takes ages to cool. As long as you make sure you cool down your rice quite soon, there won't be a problem. By the way, the food poisining from is quite severe and you can die. It is not just your ordinary infection.
Same. I'm single and I always cook 2 - 3 portions for my meals to I can fridge the leftovers and don't have to cook every day. I never had any issues with my rice dishes.
I've never had a problem, usually takes me a week to eat all the rice I get with Chinese takeout.
💡 LID ON THE POT and the water will boil much faster. No lid once pasta goes in. Love these tests!! PS We meal preppers heartily disagree with the 2-day rice thing.
I know right? Boiling water in a pot without a lid? When time is the thing? Pfft.
Also, an induction stove will almost boil water as fast as a kettle.
I was screaming at my computer seeing them boiling water in that pot without a lid.
Why take the lid off after the pasta goes in?
@@jamesbyrd3740 because if you keep the lid on the pasta will eventually boil over. Same with potato. Something with the statch in it that makes the water "grow".
Jamie stuffing a whole whisk in his gob may be one of my most favorite Sorted moments ever. 😂
There must be some familial relation between Jamie and the contestant from Come Dine With Me 😂 they are the only two people that I’ve seen who have a mouth big enough to inhale an entire whisk 😂
One thing I just wanted to point out about the old rice one... Ebbers mentions or implies that getting food piping hot will make it safe, but that is not always the case, especially in instances like this. Bacteria or other microbes can produce toxins that make you sick, and while the heat will kill the bacteria, it will not always destroy those toxins.
The story stems from a student who eat leftover rice which had been left at room temperature for like a week.
There is absolutely no risk of eating rice which has been stored in the fridge, and hasn’t been left out for very long time before going into the fridge.
thats also why storage is so important after cooking so they don't make the toxins to begin with
Botulism is one of those, right?
That's why you can't just cook rotten meat safe again, or food from a bulging can.
@@noxity123 Ok, but how is that in anyway related to what I said. Cooking food and getting it piping hot does not eliminate toxins in food, and you cant fix something like improper food storage by making sure it gets up to temp. The way Ebbers phrased it implies that might be the case, and wanted to make sure people don't think that way.
@@KariThomasMillerCorrect. Once your cooked rice (or pasta or other cereals) has produced toxins from _Bacillus cereus_ after being left above 40-degrees F for too long, you can’t get rid of those toxins by reheating.
Still waiting on that cross over with Ann Reardon from How to cook that. She does a lot of educational stuff about food safety. Maybe you could have her on a video call (if you can't have her in person logistically) and do an episode about all the rules and rule breaking regarding food safety.
She’s a hack and an affront to legitimate scientific methodology
Decided to look up the rice related thing... and I ended up with conflicting answers. Though notably a majority of the "no more than a day in the fridge and piping hot" seemed to come from UK websites while non-UK sites seemed more on the "4-6 days" end.
Now that’s really interesting!
When I was in catering college in London, was told to throw away any rice older than 24 hours, as increased risk of harmful toxins from bacteria develops. - ( basically playing it safe) In reality if cooled as Ben described, rice should be good for 3 - 5 days.
I have stored rice in the fridge for several days before heating it up again and I am still alive! (And have never gotten sick from it) As long it's not slimy och smells bad it is usually fine.
@@neilthehermit4655getting sick is rare, but theres a form of fungal spore that is relatively common in rice that is NOT killed in boiling water. Instead the water and moisture activates it, and once its in the fridge it can start growing (if slowly)
A few years ago there was a german elementary school that got a whole class sick from rice in which this fungal spore was present.
I must be crazy cause I eat old rice all the time.
Thank you, guys, for no skimping on the size of the videos, I will always prefer longer videos.
I'm enjoying these videos. The problem is that I'm getting used to getting my daily sorted video...
The pasta in boiling water rule went out of the window when I started making the une pot pasta, and the was confirm when Kush showed that it truly doesn't matter.
For the boiling, Jamie should have put the lid on, it comes to a boil more quickly then.
Even faster to use the kettle + hob though, I usually do like 1/4 to 1/3 of the water in the pot, the rest in a kettle.
Yeah; and don't dump the salt in until after it comes to a boil. The salt sitting on the bottom of the pot can "scour" it.
you are a genius @@KriLL325783
Thank you! I was yelling at my screen "where's your lid!?" hahaha
I came to comments to shout this exact same thing.
For the pasta one, way I see it it comes down to how much attention you can afford to pay attention to it. When using boxed pasta, once you figured out your time it is extremely consistent on its timing if you do not change the pot and burner you use. Whereas cooking from cold you will have to sample it a few times after it comes to a boil to be able to pull it once it is at the texture you want.
also making pasta, you usually start with the sauce because cooked pasta has to go in the sauce immediately once done for the best results. so while waiting for the water to boil and for the pasta to cook, you could have been making your sauce. Makes a lot of sense in terms of time management
Personally I’m usually making a sauce at the same time as the pasta cooks so I’m next to the pot anyway. And once you have done a few times it won’t take long to know your new time taken to cook
The pasta in first method will also take the exact same time every time.
I've always just thrown the pasta in the pot as soon as I turn on the stovetop. It turns out perfectly fine for my tastes. I'm not feeding a bunch of critics.
@@andrewsandoval1383 You could also just use store bought sauce and just throw it on top without heating it up. The hot noodles will warm it quickly.
Only five rules were broken? Isn’t that all in a regular day at work with Sortedfood? 😜
Hahaha fair comment.
@@SortedFoodI love a good bit of foodie blasphemy. Might be why I like this channel so much. 😂
@@SortedFoodvery fair
However, as Ebbers says, it was four!
Baaaahahaha
The pasta rule I've been breaking is cooking it in a deep pot w/ lots of water. Instead - A large open skillet or sauté pan w/ just a couple inches of water. You have to stir it once or twice to make sure there's no clumping, and make sure the water always covers the pasta. But it's faster to come to a boil, less hot water to drain off, and the pasta water is extra starchy.
I do this too. I actually boil elbows in a little water on purpose. Then i use the starch from the pasta water to bind my macaroni and cheese over a roux.
Oh yeah the one about needing to go into a big pot of water was busted quite a while ago and it only applies to certain fresh pastas not really the dry ones. I've been experimenting with a lot of pastas and noodles and a lot of different ways and I've found that the individual pasta that you're using makes kind of a huge difference on what you can get away with. So now I intentionally buy the pastas that I can throw into cold water and a rice cooker and then bring the rice cooker up to a boil, and then pull my pasta out right away. Turns out most pasta is actually okay there's just a few of encountered that don't work this way. And then anytime I'm doing something like an Asian noodle instead because those cook so quickly those I bring the water up to the boil first and then add.
Ive cooked dried pasta in a rice cooker..just double the water and it works fine. I wouldnt want to break any rules with fresh pasta
I laughed at the rice one because I watched Graham Norton show few weeks back, Phil Wang says that the difference between Asian and Westerners is that Westerners are so afraid of reheating rice 😂😂
I love Philly Philly Wang Wang! (And reheating rice)
that first rule is fascinating - I have multiple recipes that specifically call for dry ingredients into wet, automatically going against the rule. I just made cookies last night that included mixing the wet ingredients first, then mixing the flour into them...
One of my favourite cheesecake recipes has you doing dry into wet as part of its ingredients order (actually, it alternates between dry and wet.)
I think the rule is mostly for really wet batters, not something like a cookie dough
@@0293Sarah that's def fair. all the stuff I could think of that mixes dry into wet was things like breads and doughs, but yes - for things like pancake and waffle batter, I do pretty much always mix wet into dry. I hadn't really thought about it being a rule specifically for batters vs any baking recipe.
Same here! I do think it might make a difference in terms of lumpiness when it's something more liquid, though. When I make crêpes, because I do them by eye, I always end up adding more flour to thicken it up and it starts getting lumps 😂
Wet into dry has always come into play for me when I don't have accurate measures. If I'm making a batter and I don't have the measure for the amount of water or milk it's easy to add the liquid in slowly until I get to the consistency I need. I think it is harder to do the opposite.
For runny batters dry into wet tends to give flour clumps that are harder to get out. This is based on my own experience of forgetting the rule and doing it the wrong way round a bunch of times. For anything thicker I don't think it matters, at least I've never noticed a difference.
Very good point for highly flavored baked good with a humidity sensitivity.
I do something a bit different with dry pasta. I bring the water to a rapid boil, add the pasta, turn the heat off and cover it. Mix it around every couple of minutes to ensure they do not stick. You have so much residual heat in that water you don't need to continue wasting the energy keeping it boiling. Works perfectly every time!
So many rules are “because that’s the way it has always been done”. Always interesting to check the science.
Definitely!
@@SortedFood🎉🎉🎉❤❤❤
"...and frankly: That is how religions start."
@@twilightshadow91 My neck hurts from the sudden turn of subject. Do you often just insert random observations ?
it is relevant,@@budgiefriend
When I baked in a bakery we put wet in the mixers first so that the dry doesn’t stick to the bottom and not mix in
I'm surprised Jamie's pasta water ever boiled considering how closely he was eatching that pot
😂😂
Love this comment, but I always put on a lid floor get my water boiling faster.
@krystalroberts9114 I know, I was yelling at Jamie to put a lid on the pot the entire time! Of course it takes way longer with no lid!
I've often thought that you should make a series called "Show, don't tell" where you demonstrate why some cooking processes are done one way but not another way. When trying to teach someone a skill, showing it to be true / false is more powerful than simply saying it and moving on.
I love that you made this video.
I wish I had a video of me using a stand mixer try to pour dry into wet as a kid. It would be a very good educational video along these lines.
When making bread in my stand mixer, I always activate the yeast in the stand mixer bowl first, then go in with the rest of the wet ingredients before adding salt and flour. The bread comes out perfect every time, and I didn't have to dirty another bowl or jug. Win-win.
NICE 🙌
@@SortedFoodVERY NICE 🎉🎉🎉❤❤❤
I do the same thing!
I also do such with my pizza dough and it becomes amazing. But then again, such dough needs kneading and working on it anyway. Lighter, fluffier stuff is a bit different. But I've never cared, I don't even have a preference. I just add things to things and stir. 😂
Me too
I had assumed wet into dry was just so that you could use the same measuring cup for both ingredient sets, getting the dry into the bowl without having them stick to measuring cup and then (if the portion size is small enough), you could mix the wet ingredients in the measuring cup , but either way it saves on needing as many measuring cups/drying it out
I have to cook supper for a whole week on Sunday. I cool down rice in the rice cooker bowl by stirring it up so it can steam off before I put it in the fridge. I pull some out and reheat it across the week. I do this all the time, and it's never made me sick. My pet theory is this rule came from someone who would pull the rice out, reheat it all, eat some, and put it back instead of just reheating what they need.
I regularly cook rice, leave it in the rice cooker and just microwave it over the next 2 or 3 days. Never ever made me sick.
Being half-Japanese, my family has plenty of experience on what to do with rice after dinner. We always do the same thing, portion into plastic wrap and then stick it into the freezer, not the fridge. It'll help it last a bit longer and reheating doesn't take that much longer compared to rice in the fridge.
As a mix of east and south east Asian parents. we don't keep rice hot or even warm into the fridge. We leave it until room temperature and then store it. 2-3 days isn't even a problem. We make delicious garlic rice with it. 😘👌
From the Western side of the US:
1. Never heard of wet in to dry. Was trained to mix dry and wet ingredients separate then combine. The only purpose being dry ingredients run the chance of not distributing evenly if added separately
2. Never heard of even trying to cook paste straight from cold. Will have to try it.
3. Who puts food straight in to the fridge hot? Let anything cool and put in the fridge. Usually we let the rice cool in the rice cooker then separate into containers and enjoy all week
4. Never learned to drink alcohol so don't drink it in any form with anything.
The first rule might just be a cultural difference depending on a country's baking tradition. I'm German and most recipes I can think of are dry into wet. As a little kid I was taught to mix in the flour very slowly so it doesn't fly everywhere.
yeah i am so confused hearing this for the first time today.
I'm so curious about this wet into dry rule - I've literally never heard of it, and every cake recipe where you cream butter does dry into wet 🤔
Think the rule mainly applies to yeast based doughs.
@shadowlink3 chef here, it's a pretty general rule. It has bigger impact depending on the ingredients. Fine powders like cocoa don't mix very well with thin liquid.
Creaming butter with sugar and liquid normally is fine HOWEVER with a lot of cake recipes you mix in flour after to reduce gluten development. But, the creamed sugar is fairly thick so the flour is less likely to clump.
Imagine adding flour to a crepe batter versus cake batter. Crepe batter is much thinner so it's more likely to clump. And theoretically if you added cocoa powder instead, it'll clump even more in the crepe batter.
On the small chance that anyone reads, if you decide to cook pasta into cold water first, make sure to stir it around more frequently, else it might stick to itself or the pot, when using boiling water, the water in motion does this job for you
This is true, but it does very quite a bit with the pasta that you're using. I'm lazy I just scrape the bottom when I'm ready to pull it out and clean off the residue that a few pieces might have left behind but I do have to say some types of pasta that I've done this with are way worse about it than others.
They only got away with it, because they used pasta that was not uniform in shape. Try that shit with Spaghetti and you will end up with massive clumps.
Brilliant episode and worthy of a follow-up as there must be so many more methods to prove of bust.
Here's a couple; Don't put salt in your ground beef when making hamburgers, as it will make them less juicy and tougher, only salt the patties on the outside just before cooking.
Don't put salt in your scrambled eggs at the start, it will make them runny and harder to cook to the desired fluffiness.
Don't put oil in the water when cooking pasta, it will prevent a sauce to adhere to the noodles.
Adding Oil to water to cook pasta does not work because the oil would need to stick to the pasta to keep it from sticking together. Pasta needs to absorb water to cook. If it's covered in oil it will not cook properly . And putting oil in water does nothing because it simply floats on the top of the water while the pasta is immersed completely in the water. To keep pasta from sticking keep the water at a rolling boil, making sure there's enough water to cover and stir the pasta as it cooks.
For boiling pasta you'd be even faster if the pans had a lid on it because without a lot of heat escapes.
Also you'd use the hot tap to save 40 degrees of heating if you wanted to speed it up more
@@g4111 depending on your water heater (or time of year) this might not save any time. In my house in winter, it takes 5 minutes for the tap to heat up lol
Yup. Evaporative cooling (I think).
Also, I once heard that you shouldn't salt pasta water until it is already boiling. The reasoning was that salt increases the boiling point of water, so if you add it from the start, it will take longer to reach a rolling boil.
@@g4111 Unless you've have an induction stove with a boost function, which is much faster than the tap or even a water electric kettle. An other reason to not use the hot tap is if you live in an old (UK) home with a separate hot water tap.
Please do this type of video again with other things! One thing that I've seen argued about on the internet is when to season a steak (just before cooking, well before, and after). Would love to dig into that one. Also cooking things on a crowded tray versus one that is more spread out.
I did not realize 'wet into dry' was a rule people go by. I've literally always done it the other way around, specifically because it seemed like less of a mess and an easier, less lumpy method 😄 (as long as your dry ingredient bowl is smaller than your wet ingredient bowl of course)
I feel like recipes always ask me to mix both separately and then sift dry into wet.
Personally I believe the rule really is to separate the wet and dry ingredients mix them in their separate states then didn't matter which went into which. The overall purpose being dont just throw them all in a bowl in whatever order. So you don't get say a chunk of cinnamon in one spot
Same here I've always been taught dry into wet. Add gradually until the consistency is right. It's easier to leave out some dry than leave out some wet
@@NovaNinja_How so?
Dry is either all in a bowl, or added by the cup or spoon full.
Wet can be added as a continuous stream, or by the drop if needed.
There is far more control adding wet to dry.
Not that I care - I do it either way or just bung the lot into a blender.
I always mix the wet in a pyrex measure because it’s easier to blend the eggs into the other wet and pour it into the dry. pouring the dry is more difficult for me because you end up getting that FLOOF of dry ingredients because they don’t pour smoothly like a liquid.
These one-a-day videos make for the best advent calendar I've ever had!
‘Always put a lid on’ is a rule I’ve been taught over and over again. Saves time and energy, so doesn’t need checking, nor will it be busted if doing so 😊
Adding a lid helps so much but I can't do it as much as I want because I keep having trouble with things boiling over or leaking.
@@Cathowl For heating up plain water it works great, when you have stuff in the water, especially startchy stuff, it's risky.
I never do anymore. You don't even need that much water to begin with. Learned from the internet ofc, I just toss the pasta in a pot, add salt and cover it in water. Just enough to cover, not much over... and cook until there is almost no water. Al dente pasta in a few minutes. You just need to watch it and stir occasionally.
@@Bishop38f8 You cook until the pot is almost dry? that cant possibly be coming out al dente
@@christianseibold3369 Im not talking to you
I'm Asian. Never heard of the rice rule. Usually leftover rice will sit in rice cooker for awhile until it eventually cools down then goes into the fridge when clearing up after the meal, or a few hrs later. Not died or gotten sick yet.
Food poisoning from rice is the most common agent in China. The problem with determining food poisoning is that people almost always assume that if they see symptoms, it's whatever they are most recently. If you got sick from rice you had for dinner but threw up after lunch, most people would blame the lunch.
Plus rice cooker keeps stuff warm longer. So leaving cooling rice without that residual heat means the rice gets to the unsafe temp faster and stays there longer
I'm an amateur home cook and I never even knew about the dry into wet rule. I've done it both ways in the past, and I simply concluded that since the ingredients always come together easier if you start with wet ingredients, it's the way to do it. Never had any issues making delicious pancakes or muffins and never noticed any difference in the end product that would suggest any method is superior. So, I simply went with one that was easier and quicker.
It makes a difference with very thin British pancake or crepe recipes. If you put a few tablespoons of flour in a pint of liquid the flour clumps up and is hard to distribute so you put a little liquid into all the flour and then make a thicker batter which is easily let down with the rest of the liquid with less clumps. Anything thicker than the very thin pancake/crepe batter and it doesn't matter at all and I usually go dry into wet for most things.
For mixtures that are relatively thick it doesn't matter much if at all, but for very thin batters it can definitely make a difference. When you add dry ingredients and wet ingredients together, they will clump to some extent, and if those clumps are floating in a pool of liquid it can take a lot of work to remove the clumps as they just get pushed around. It's easier to beat the clumps out of a really thick mixture. This is relevant for corn starch for example, you often add a very small amount of cornstarch to a sauce to thicken it, but adding it all at once can sometimes cause clumping issues, so many people recommend adding a small amount of cold water to the cornstarch and mixing it into a paste first, as it's easier to get rid of the clumps and get all the cornstarch hydrated. If the batter or sauce is thick enough you'll be able to beat the clumps our either way, and if you are able to evenly distribute the dry ingredients into the wet while actively mixing, and not introduce too much dry to the same area too quickly, you can reduce how much clumping you get to begin with.
Adding salt to water helps it preserve it's temperature. Wait until the water is already warm to add the salt.
(Also boiling a pan of water without a lid on).
Fastest standard: boil in kettle, meanwhile pot on the heat with a little water in to get pot ready warm. Pour boiled water into pan, wait until bubbling, add salt then pasta.
The only difference I’ve found with pasta into cold water vs boiling water is that you need to stir the cold water pasta often until it boils so the pasta doesn’t stick to the bottom of the pot or each other . While the rapidly boiling water keeps the pasta moving so it’s not an issue.
Good point!
@@SortedFoodvery good point
The video itself shows the boiling water pasta seriously stuck to the pan.
@@bbrockert because he never stirred.
I've had the same issue. With boiling water I stir it once at the start then ignore it for the rest of the cooking time, and only get a few stuck to the bottom. With cold water, it clumps more and I have to be more involved.
A similar rule-breaker goes for béchamel sauce. Way back when, impatient with the tedium of adding the milk little by little, I dumped all of the milk into the roux and stirred gently over a lowish heat with a balloon whisk until all the ingredients were incorporated, then raised the heat a little and proceeded as normal. Great result and I've never gone back to the traditional method. Try it!
I've never heard the "two day fridge" rule with rice. As a kid my Mum used to make a salad with tuna, rice, and peas and that would stay in the' 'fridge just like any other salad for a few days.
Me either! I eat rice every single day usually making a large batch that lasts me the week. Though I do let things cool before going in the fridge and fully reheat it. Was quite shocking to hear to be honest.
Yeah I've never heard that either.
Funny I just had this salad (with sweetcorn instead of peas though) yesterday, made with 2 days old rice because I couldn't be bothered to cook.
Yeah, I'm from Greece and it's very common to cook for multiple days, not just for one evening. We'd make a bigger batch of rice and meat/chicken on the side, then reheat for the next couple of days. Absolutely never had a problem. Rice is also commonly used in soups, and we always made those in bigger batches too.
I found a little trick for cooking spaghetti. I used my cast iron pan, put my pasta in the pan, filled it with water. Then I inserted a thermometer, when it reaches 180 F, I start the timer. The water boils faster because there's less of it, therefore the pasta cooks in less time.
I remember making cakes with my grandma as a child and asking why the wet into dry rule existed and her not knowing the answer. Who knew all these years later I’d finally find out.
Someone had to test it to finally find out huh! 😆
@@SortedFoodAnd we appreciate it guys🎉🎉🎉🎉🎉
I think the main point is when you're making something with a lot of flour, like pizza/bread dough etc, it's easier to add more dry ingredients to a wet dough if needed, than to incorporate more water/milk into a too dry dough. That may have then been spread into all other areas of baking.
I never even knew it was a rule. I always mix the dry into the wet. Never had a problem. It makes cleanup easier, it’s easier to clean the dry bowl, and it’s easier to get everything out of the dry bowl into the batter. So to me that always just seemed the logical way to do it.
It’s just to keep the dry ingredients from getting flung all over the kitchen, especially when using an electric mixer.
It has zero effect on the finished product.
As italian I've also heard about the no cheese on fish rule even tho we have many recipes with fish and cheese and I think they can perfectly pair together.
Same as pineapple on pizza, I'm not a fan of it, but there are other pizzas with fruit like apple/pear, gorgonzola cheese/taleggio cheese and mozzarella and they are delicious!
Another rule can be to start cooking fish always by the skin side which I was arguing about with two collegues of mine and one of them even laughed in my face like I'm a stupid 'cause I follow that rule and always star cooking the skin instead of the meat...
Last rule that pop in my mind is to always preheat the pan, then the fat and then the food so the last one won't stick on the pan.
Anyway, I've recently discovered you guys on youtube and I really like your videos and experiment! Thanks for your content! If you'll plan to visit Como/Milan I could be a decent guide ahahah
Depending on final dough texture : for “wet dough” (ie bread dough or wetter) stick to bakers process : dry into wet will mix easier, faster and will require less bowl scraping.
For dry dough (ie pasta dough), it’s easier to mix wet into dry as it will crumble as you mix and you ll be able to add more liquid more easily than try to add flour into an already tough dough…
And you also have more control when to stop adding fluid before your dough gets too wet.
I have discovered that reheating rice dishes works best when you put them in a bowl in the microwave, but place a bowl of the same type inverted on top, it makes the perfect rice steaming environment.
On Boiling:
For dried pasta, there are a few factors why I'm going to keep pre-boiling the water.
1. I've had problems with salt pitting the bottom of my pan if I toss it in cold and don't stir until it dissolves. It sits on the bottom, heats up, and causes damage. If it's already boiling, it gets stirred by the water and I don't have to think about it.
2. I've had trouble with pasta clumping more if the boiling water isn't stirring it, and I have to put more work in.
3. Not only am I not usually in a rush for my noodles, but I actively like sitting down while I wait for the water to boil. I put the water on and go drop into my computer chair and relax. This is amplified by the fact that I get back pain from standing around. That extra boiling time is recovery time.
So, basically, if the water is boiling there's less work I have to do myself. And I don't mind paying the extra time for that.
I throw my salt in after the water comes to a boil. That way, it kind of stirs itself. Bonus: salted water takes longer to boil. (Which may be more to your benefit anyway.) I agree with your point about clumping. Putting the pasta in while still cold, it seems like would be a lot more stirring to ensure no clumping.
@@gwydienne while technically true about the salted water taking longer to boil, the amount of salt you'll be adding when cooking is such a negligible effect to be almost irrelevant, like a fraction of a percent change.
@@PrincessSkullcrusherwell it might reach 1 to 2 minutes difference at least.
It doesn't, it would take about a 10% saline solution to make a difference more then a few seconds at most. Sea water is already 2.5%. The amount of salt you would need to add to make any difference would make the food you cook in it inedible.@@thadesr
@@hifun12 a quick search proved you wrong. 0.5°C increase for every 5.8% of salt added.
18:20 100% agreed, summer fish and chips is cider territory, something fruity and a bit sharp cuts through the heavy fat but doesn't overpower the fish itself, perfect!
Its gonna be hard going back to the regular schedule format after this month i love seeing you guys every day
An interesting note about cooking, cooling and reheating potatoes, pasta, rice is that it creates resistant starch, which slow release into your bloodstream, compared to freshly cooked starch dishes which can spike blood glucose. (learned this as a diabetic who still loves carbs)
When I was a teenager I tried starting the pasta in cold water and they came out very solidly glued together. So I've always made sure it was at a rolling boil instead.
the rice one had me shook....meal prep 10 rice boxes on a sunday for the whole week straight into the fridge haven't gotten ill from it yet to my knowledge :D
I've always thought it was "wet into dry" because you may need to control the amount of liquids more than the amount of dry, when you're dealing with humidity, egg sizes, viscocity of fats, etc. I've done it both ways according to what's easier for me.. Never bothered to notice the difference.
I’ll one up the pasta one. For some dry pasta, like spaghetti-you don’t even need that much water. If you put in just enough water to cover the pasta by the time the water boils away the pasta is done. Also makes an easy way to make a sauce if you add ingredients right before it boils away.
One tip I would like to give watching this is to give the pasta a thorough stir immediately before draining it. You will have next to none stuck to the pot.
I've had rice in my fridge for a week, and I do it regularly, and it has never ever been a problem. With and without stir-frying/fried rice/eggs/whatever.
In regards to pasta, Adding the pasta to a boiling pot, allows you to reliably cook it al dente, which would be more difficult with cooking from cold.
Yep, "cold" tap water can be all different temps depending on the time of year. From lukewarm in summer to barely above freezing in winter. That massively changes how long it takes to reach a boil, especially with larger pots of water.
@@HumbleWooper Not to mention volume of water and varying power of the heating element, which can also affect the heat transfer. It's just way less consistent than pre-boiling.
Dear @sortedfood the wet into dry rule is actually most beneficial for measuring efficiency purposes, when using the same measuring cups and spoons and mixing tools, you can use all the measurement tools and containers without having to wash and dry it in between if you go from dry ingredients into, wet water based and then you’ll do wet oil or fat based last. The point of the rule is to optimise time spent measuring and mixing without wasting time cleaning. It’s extremely useful when you don’t have a lot of each kind of equipment. So traditionally in home baking and cooking you would then get away easy with one set of measuring tools, one measuring jug or strainer or mixing bowl. Or at least this what I was taught in home economics, it is literally an economical way of using measurement and mixing tools whilst baking at home.
Love this video. For pasta btw i read directions in the bag/box :). If it says boil then dump thats what i do.
At the diner I work at we got a 5 gallon heavy mixer. I've found, no matter what-from homemade dressings, to biscuits, to burger buns, if you load up dry 1st, you get pockets of air and powder bursting through the liquid on top to cause a huge mess, and pockets of undissolved powder stuck to the bottom. It's ALWAYS liquid 1st, then dry in that beast!
In baking it is typically dry into wet (and usually slowly). Not sure if you get that through typical cooking... Was a pro baker, made cookies.
What's quite interesting is that builders when mixing anything are doing and are told to do completely opposite. Always put water first, and then put your dry stuff in. Apparently prevents lumps forming. This is even said on the package instructions on all forms of glues, mortars and so on.
I know the ingredients aren't quite the same, but the smooth result is needed in cooking and mixing mortar
For the pasta, i think it also depends on the shape of it. If youre cooking linguini or spaghetti that doesnt fully submerge right away, you'd want it boiling so it gets soft and submerges faster. Less time of inconsistent cooking for each half of the noodles... right?
For the pasta section two additional tips to lower the cooking time boil the water with the lid onto the pot and add the salt together with the pasta. Then if you also want to reduce the energy consuption turn off the hob and close the lid, many type of pasta can be fully cooked by the residual heat of the water and the pot it may take a couple of minute longer, it is worth a try.
The lid is great advice, if obvious. As for the salt one, Adam Ragusea had an interesting video about it, and his conclusions were that while this is theorically correct, the effect is negligible with the quantity of salt you're using to cook pasta.
Suggestion for a future video based on the wine "rule". I've seen content of sommeliers blind tasting reds and whites at the same temperature and being unable to tell the difference. I would love to see how the [normals] would get on with a version of that
I’ve always added salt to the pasta water after it’s come to the boil. Heard years ago that salt changes the chemical make-up and so it takes longer to get to the boil. 🤷🏼♀️🤷🏼♀️🤷🏼♀️
I add salt after it is boiling as I was told the salt will pit the bottom of the pot as it heats. 7:22 … would Sorted test whether pasta has to be cooked in salted vs unsalted water?
I always may pancake batter with dry into wet using a stand mixer and just spoon the dries in. No clumping whatsoever. The only thing this rule teaches is that you shouldn't dunk into much dry in to wet or it will clump.
There's a lot of writing about cooking pasta in less water, from cold etc. and it seems that depending a bit on what you want to do with it there's no need for the big pot of boiling water a lot of the time. I cook mine on a simmer from cold with the lid on. Works out well timing wise with some simple lunchtime sauce options.
I think the issue is leaving rice outside for more than 2 days is the health hazard. Never knew leaving rice for more than 2 days in the fridge was a thing….
I have eaten rice that has been in my fridge for like 4-5 days lol
I leave my rice in the fridge for like 4 days constantly lol not sure how I'm alive then
Was thinking the same thing. I have some leftover rice in the fridge from 4 days ago right now.
I've eaten week old white rice multiple times and never gotten sick. That's just an anecdote, but 2 days seems like it's an extremely overly cautious rule.
Growing up in an Asian household we would always save leftover rice until we had enough to make enough fried rice for a family of 4. Sometimes that would take weeks, think on average was almost 2 weeks.
For pasta, I’ve down quite a few tests, when the pasta is sitting in colder water for longer, it does become slightly chewier/ more starchy, so I’ve found the best middle ground is letting the water heat up just a little, so you could do this by using hot water from the tap instead of cold, the kettle method but just not completely cold, this saves time and still gets you the perfect texture
When I make pilaf (pork, carrots, onion, garlic, rice and very important, bay leaf. You can taste when it's not in there!) I eat it over the following week and have done it for years. Never heard about not eating rice that's been in the fridge for more than 2 days.
First day I eat it fresh as it is. On the second day I fry up a portion (in the summer with some fresh tomatoes from the garden). The day after that I might bake a portion with some cheese on top. Every day I do something a bit different, so it's not quite the same over the week. I think I even had some that was in the fridge for more than a week.
Never had any issues. No idea if I just got lucky every time, or it's not as big of a risk.
Ed Pawlowski's Rules of Wine:
1. The correct wine to drink with fish is one you like.
2. The correct wine to drink with cheese is one you like.
3. Any wine is better than no wine.
These daily videos are incredible guys! Thanks! Best advent calendar ever! Love this!❤❤❤❤😊😊😊😊
For the pasta test, 2 things, 1) put a lid on the water while you bring it up the boil; it should boil faster that way, and 2) I think the problem with the cold water is how do you judge the time? A lot of dried pasta is cooked for a certain amount of time. Wouldn’t you lose that by cooking it from room temp water?
For me it's easier to adjust the wet part of a batter by adding the water in batches than to do the same with the dry part.
Thank you Mike for this video a day until Christmas - I'm absolutely enjoying every day more
I think that with a more viscous batter like pancake batter you will see much more clumps if you dump all the dry into the wet ingredients. At least that's my experience with crepes and such.
This is my second video of the rule breaking videos. These are great videos. People like us regulars or even maybe professionals who do things by the rules to see if if these rules actually needs to be done or not. Or you could just bend them or they're just applied for some reason long long time ago. Interesting videos.
I Saw the title and immidietly thought. Just another day in the office for the guys then😂😂😂😂😂😂
Life hack for rice: To save cooked rice at nearly as good quality as fresh what you want to do is use cling wrap. Take some cling wrap, place a nice serving of rice on it, make sure it is entirely wrapped nice and tight, once that has cooled off put it into a freezer bag and pop it into the freezer. To reheat it just 30 seconds per side flipping it over until steaming. This method I found saves all the water inside of it, resteaming it perfectly.
Wet into dry might stem from the ability to get the right thickness of a batter or mixture. By going wet into dry you have a lot more control on the thickness than the other way round.
That would make sense 👍
@@SortedFood🎉🎉🎉🎉🎉
My thoughts exactly, and there were many times when I have used the wet-to-dry rule for this purpose. On the other hand, baking is usually associated with exact proportions, sooo...
@@BotloB true for cakes but not so much for batters in my experience, at least originally, I was taught to make pancake batter, Yorkshire pudding batter, and all the things like that by eye by my grandma. I was also taught to make pastry that way but cakes always had exact measurements even though it was in ounces.
@@violetskies14 in practice, it is the same with me. I don't really know where is the line beyond which it has to be exact measurements, but I think the 'wet to dry' rule is general.
I’m pretty sure the reason behind putting wet into dry was to help keep air bubbles in the batter. Back when their wasn’t levering ingredients to do that for us. Now almost all backed goods have backing powder or soda to do that work.
Love these videos! Thanks for educating us and make sure we sont do this🎉🎉🎉🎉🎉
I always do wet into dry because I put all the dry in a sifter and sift it right into the bowl of wet ingredients and everything turns out beautifully.
I can understand the concept of profiling your wine with the flavors in the meal, however, like Jamie said, I will always be the kind of person that chooses their wine simply because its the one I want.
I drink resiling with everything. I'm not much of a red fan.
Great video everyone. For me I've never thought about it but I always do wet into dry strictly to reduce the mess factor.
The reason you go wet into dry is that pouring dry into wet has a much higher chance of spilling your dry ingredients all over the place, because -- as anyone who has worked with flour knows -- tiny dry particles have a tendency to fly off in every direction on their own. It has nothing to do with the final product.
Plus lumps.
@@hopegold883 Lumps can be whisked out, regardless, just as they showed in the video.
I had a Japanese cook tell me to actually make individual servings of the leftover rice and let it cool.. Once cooled, roll it into a ball and wrap it in plastic wrap and place it in the freezer. When you take the frozen rice out you pop the wrapped ball into the microwave for 30-60 seconds depending on power levels before removing from the plastic wrap and finishing heating. This helps keep the rice moist while preventing bacteria spreading and allows you to store it for a week.
The cold water method for pasta is very useful for people who have difficulty handling weight in their hands, since you only have to fill the pot with enough water to cover, it is not necessary to fill 2 liters of water and then add the pasta and that makes it easier to handle the pot. I've been using this method now for a long time and works perfect for me. Also, I'm not sure that the salt is really necessary... maybe another experiment?
Isn't sugar considered a wet ingredient when baking since it's added and mixed with the other wet ingredients first?
Loving these extra Advent videos, like the Ambassador with his Ferrero Rocherᵀᴹ, you are spoiling us. The Snow Way Out weekend was brilliant, the cast & crew did an amazing job & it was fun chatting to everyone in the chat-bar. So do you reckon #Tubbers is going to stick? 😆
In Hawaii, rice stays for at most one(overnight) or two days unless it’s a real warm day. It then goes into the frig for as long as it stays relatively dry. You can freeze it too! Rice will harden due to the cold, but this will vary depending on the type of rice. Sushi rice, for instance may stay for a few days and not harden much. The rice texture will return using the microwave or even steaming, but the texture and taste may differ.
really fun and interesting video! seems a lot of these cooking rules are kinda like myths. would love to see this become a series like the others! 😀
The cool thing about this video from the first one I seen, Ben is the chef so this is going to be interesting in his point of view. Because he probably follows majority of the rules and now he's going to see if you actually have to follow certain rules.
If you do another one of these - the "putting hot things in the fridge is bad" comment from your section on rice would make a good thing to test. I've definitely heard conflicting things on that , i.e. that it may have only been a problem with older fridges that were less powerful, and that actually the risk of the longer initial cool outweighs the risk of the small temperature rise to the rest of the fridge (and both are pretty negligable anyway).
Seems like it would be easy to test with a couple probe thermometers leading to outside the fridge.
I always just thought it’s a waste of energy.
The idea is to not raise the temperature of the refrigerator, thereby risking spoiling the rest of the food in the fridge.
@@MrEMann Exactly. Has nothing to do with the power of the fridge or how fast the hot dish will be chilled down, its jsut to keep the other things in there cool as they should be.
I still put hot things in the fridge but I've started being careful how I arrange them. Don't put the hot thing close to any leftover meats. Put it near the soda which can absorb the heat without worrying about rot. Especially don't put it UNDER anything I don't want to risk getting warm.
@@FTfilm sure, but it's only going to raise the temperature of other things if it can push heat into the air faster than the fridge vac remove it (unless you put it right on top of something else), so the fridge power definitely matters.
I agree with Jamie...stuff the rules. If you like it, do it!! 🎉