Testing Risotto Myths | The FundaKendalls
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- Опубликовано: 5 янв 2022
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On this episode of The FundaKendalls, our selfsame star puts a number of risotto traditions (and myths) to the test, putting our entire relationship with the Italian community on the line. Toasting rice, hot stock, cold stock, and above all stirring - do they make a difference? Let's find out!
Starring: Kendall Beach
Directed & Edited by: Jessica Opon
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Kendall’s catchphrase should be, “And That’s Ok.” It really makes me feel better about not being perfect not only in the kitchen but in life as well. Preciate that Kendall.
Yeah, but that's also a Sohla thing as well.
@@paulwagner688 and a food wishes thing lol
Precia...whatnow?
Also "I'm trying my best".
@@elbaecc a shortened version of “appreciate”
(or a pretty bad misspelling of “practice” which fits nicely with the post)
the calm voice and reserved energy is the perfect foil to babish's absolute chaos
I wouldnt have said that better!
yeah i just wish they leveled their mics better... all the pretty transition texts in the world won't fix shiddy audio mixing :
@@john_barnett andrew wasn't miced
so:
always stir
toast for more color
cold stock for less dishes and less space
hot stock for quicker cooking time
and if you're Italian, pretend this video doesn't exist lol
I am pretending this video doesn't exist...giggles
Italians: I'll do it how we do in this household, I'm not going into an argument with my nonna!
@@NWolfsson lol I do it the way I was taught in my cooking classes, which is the traditional way
It works so no reason to change it
@@brandimullins8813 What I meant was, the traditional way may differ depending on where you live. But indeed as soon as you've found the recipe that works for you, no reason to change it if it's not needed
@@NWolfsson ahh I see, very true
Gonna be honest, usually I get totally thrown off by non-Babish episodes or series, and rarely watch them - not like I'm biased, it's just hard to compete with Andrew's ASMR voice goodness and humor...
But dang Kendall, you killed it. Not only watched it with full attention beginning to the end, but also am super excited for more episodes!
Love you guys, cheers!
Yeah, I feel bad occasionally when I don't watch anything that's not Binging or Basics, but this one I enjoyed
Same here. I prefer watching Basics, but this kept me here the entire time. And on top of that, I really don't like risotto!!
100%
I wish Kendall had her own channel. She’s so sweet.
Kendall policing Babish's stirring is hilarious.
"You're stirring the whole tim-YOU'RE STIRRING THE WHOLE TIME! ...Not that much." 😂
For the "pour all the stock at once" method I've found that stirring rigorously for 2-3 minutes brings out enough starch to make the sauce creamy, then you just let it do its thing until it's ready.
I tend to do the rigorous stir as well, although I do it at the end so its softer :)
i normally stir rigoursly at the end i have found this way more consistent then the the stir like crazy method
I've waited for a series just like this! I really hope you tackle yeasted dough related myths at some point
Yeah I'm gonna need that number of hours where you reach the point of diminishing returns in slow fermentation.
@@InnuendoXP yeah that would be interesting. Also all those things you read like: dissolve yeast in water where others say mix with flour. Does it really change the dough or is it just force of habit?
@@f.husmann4543 That whole "but first, yeast-in-water" step is more of a failsafe against dead yeast. You're ensuring the yeast activates and is ready to eat (aka ferment stuff). If it is in fact alive, proceed as directed. If not, if it's dead, or nearly so, all you've wasted is a little water. All in all not a big deal if the flour is cheap where you live. Buuuut if it's a tad more ... artisanelle (read "espensive"), best to be certain. Hope this helps?
@@InnuendoXP I can help...it varies based on temperature, humidity and hydration...some things are not myths, some things are just learning how to do something...
Mythical Kitchen has already been doing this for a while….
from what I've read from a book by Cannavacciuolo (3 Michelin star chef) about risotto, you have to toast the rice in a separate dry pan. He says that rice toasts at a higher temperature than the onion sautees, so if you toast the rice in the onion you won't toast the rice properly.
I tried it myself, and it brought to the risotto some nice toasty and nutty flavours. So, maybe give this method a try next time you make a risotto?
Heard the same thing from an Italian friend. I tested it, and it shaves a few minutes off of the cooking time as well. I speculate the rice becomes more porous from the high-T toast.
Babish doing his own Myth Munchers like we wouldn’t notice
Came here for this!
And yet, I find I don't mind at all.
Each has its own delicious yet unique flavor of chaos that makes it special, and I'm down for any and all of it.
Yes, please. Can I have some more?
Glad it wasn’t just me, but I love this show idea and it would be cool if they eventually overlapped. I mean, all the best science needs peer review and testing to see if you get the same results. 👀
Well now I know about myth munchers where I didn't before! Another show to watch :3
@@Glacier_Nester Everything Mythical Kitchen makes is gold.
12:14 Andrew peeking in like a little Goblin at the slightest sound of trouble. 😂
Standing like Superwog in the doorway
Straight up 🤣🤣🤣🤣💯🙏🏽
he's an empath, he noticed her in panicking
I appreciate this comment
My wife saw your cookbook in our local book store up here in a small town in Alaska. She said, "Hey there's that RUclips guy you like" I guess she pays more attention to what I'm watching then I thought lol.
Better hide your history brother man
she sounds like a keeper 😁
At some point Andy is either going to run out of puns or employees.
Aragon voice: BUT IT IS NOT THIS DAY!!
wow u gotta have this andrew guy often in the show hes pretty cool
“Isolating the variant. I’ve seen Loki too many times” Relatable moment
Lol, pretty sure she meant to say "variables"
I think that rather than the heavily stirred rice absorbing faster it's more like the liquid that has not absorbed into the rice is just way thicker from all the starch you've rubbed off in it, if that makes sense. Risotto is like 50% just eating starch goop. If you want to go completely insane, try making the no-stir version but add some rice starch (not rice flour) to it, which could bridge the gap.
also for your blind "here comes the airplane" test, a "triangle test" makes it a bit easier to figure that part out. Give him 3 unlabeled bowls where 2 are the exact same, and if he can't pick the odd one out, he can't tell the difference.
I think you just dont want to accept that the stirring part AKA traditional was not a myth but in fact true. People want to skip that step because its the hardest part but you really can't substitute. Nobody wants genetic rice starch in a fine expensive arborio rice.
@@gibsonflyingv2820 I'm proposing an idea for fun, not attempting to discredit history. You're not really discrediting what I'm saying at all, just acting like I somehow disrespected the food gods.
Some people get enjoyment out of figuring out how and why things work. Some people just get mad.
I love the triangle proposal!
Loving how there's no fluff with how Kendall presents--no forced happiness/excitement/glee. Just Kendall existing. I like it.
kendall seems to completely live in her own detatched little world, which coincidentally is just compatible enough with the real world that her kendall-world decisions make sense in the real world, and the end result is an awesome presenter for this format
From a similar planet to Brad, but with a less oversugared labrador, more ASMR vibe
I’m curious if you’ve seen the recipe Kenji has in The Food Lab. He does a low to no stir method that adds all the broth at once. His trick is isolating the rice starch beforehand to ensure the texture comes out right at the end.
I use this recipe about once a month. I’m really surprised that Babish didn’t mention it
Was gonna mention Kenji’s method if no one else did 👍🏻
Isolating the rice starch beforehand - how?
By rinsing the rice with the broth beforehand. If i remember right, he said the starch helps with the creaminess, but gets in the way of the flavor development when toasting. By rinsing, you get to best of both.
The Risottolympics sure are exciting this year!
I like the food-sciencey method you take with these as compared to the normal chaos of a babish video, these are great
Me too. Though I would have preferred the non-fantasy units the civilized world uses.
@@IRFengshui I'd agree if this were a recipe, but this is more about technique than measurements, so it's a little easier to swallow
Yay, Kendall’s series continues! I was wondering what happened after the first episode.
What happened is she spent so long making different risottos that she's been on sick leave ever since
I'm excited to see Kendall do more. She's been in the background for too long considering how much talent she has and how often she solves Andy's problems.
I really like these episodes that Kendall does. Not only are the topics worthwhile but I love her relaxed attitude in the kitchen. We all have panic moments when cooking and could all stand to handle ourselves that way.
A great second episode of the FundaKendalls, I’m excited to see more in the future!
We demand more Kendall. That is all.
I had to rewind like 5 times at Kendall's screech at 7:00 just to realize it was her screech of fear and not the ringing of meta. I love this show.
I love this much more chaotic way of filming and cooking it makes me feel at home
I know this is a Kendall video, but it amazes me how we’ve watched this channel grow from Basics w Babish, to Binging with Babish, to Babish Culinary Universe. Kudos to them all for this growth because we know it was a team effort.
The way Kendall explains things always makes me happy. So glad that she has her own segment now. Andrew has been inspiring me for years and now I have Kendall to look up to as well. Very grateful all of you exist ❤️
I feel like I've been watching Babish for so long that he has become my comfort background videos, but with Kendal putting out content I find myself reengaging again.
Moooooore Kendalllll!!!!
"We're using our mouths"
As a scientist, I approve of this message.
Your comment reminded me of "Can you lick the science?"
I think it's safe to say we all love Kendall
Awwww I love FundaKendall's so much!! Makes me want to work in the kitchen with you guys!
P.S. Idk if it was just me but I found the audio a little bit hard to hear?
Babish defo wasn’t micced up in some of these shots.
Oh please do more of these! As someone that loves to understand the "why do it this way" in cooking, this explained a lot! :D
I remember when I finally had the chance to order risotto at a fancy restaurant and when I tasted it I just sat back and said "This is just creamy rice".
i like how this isnt a binging ep but people still instantly come to leave suggestions without watching the video
Kendall is such a great host!! Can’t wait to watch more of her episodes.
Kendall is so relaxing to watch and listen to, loving this series.
Absolutely love this series and really looking forward to more.
I really like America’s test kitchen risotto recipe where they put all the stock in at once bring it to a heavy simmer and leave and then just stir it really hard at the end.
Love Kendall and I’ve been on a risotto kick lately! It’s the ultimate labor of love dish.
Try beef welly. Now THAT's some work.
Thanks!! I also stir and use cold stock and find slightly letting your rice toast gives it a bit more fullness but isn’t worth getting to invested in for too long
I only started cooking risotto about a year ago, and I was taught and entertained by this. Going over a dish I barely know, and have been experimenting with on my own time, really engaged me.
i've been waiting for the next FundaKendall episode!! Great job, very fun and very informative
That is awesome...
Loving this series...
And yes the FundaKendalls has now answered the risotto question!!!
Nice job!!
I love this series already!
I really enjoy the FundaKendalls so far. I mean, I enjoy everything on this channel, but Kendall has a unique way of being an a-typical cooking presenter that I really love
Seriously, this is just downright adorable. Like, I know and see that she is a serious chef, but she breaks it all down to such a simplistic and digestible level. We need more FundaKendalls.
There is just something about Kendalls delivery that has a warm wholesome vibe. The little mistakes too make it feel more organic. Look forward to seeing more
Would have liked to see J Kenji Lopez technique of rinsing the rice and keeping the rinse water
I love the chill casual energy. this show makes me feel at home.
This exceeded my expectations and now I want so much more fundakendalls
This episode was like 10 times better than the previous one. Thank you so much for making it shorter and more concise!
I like how peaceful and positive kendall is, she’s so wholesome
I was worried this series was cancelled after the pilot. Very glad it's still alive and going strong. Great episode.
Kendall and Jess are a dream-team and I love it
I love the FundaKendalls
Thank you so much for all of this info! I've just recently learned how to make risotto, and it's become a household favourite. If you do another one of these, could you please look at how baked risotto stands up to the more traditional variety? I've seen the odd baked risotto recipe go past, and can't help but give them some side-eye. Must find out if that's warranted.
Loving this show with Kendall. Keep these up!
12:13 My sleep paralysis demon entering the room
The FundaKendalls show is just so gosh darn adorable and educational!
Kendall seems like a sweet and wholesome person, loving the FundaKendalls so far!😁
Love this. Kendall is such a gem.
Maybe you could make Veggie Broth from Hilda episode, "The Yule Lads"
Hilda Hilda??? On 22 Hilda Street?!?!?!?!
Hilda! Love it!
@@jj3665 Ahh, one of the finest examples of the chaos of Emily Axford. Hilda the Netflix show is also wonderful.
When babish isn't doing his classic video format, he devolves into pure goblin mode. I love it
Kendall i would die for u ur fantastic!! this so incredibly helpful and straightforward and so fun :D ur brilliant, and i can't wait for other episodes :D :D
You should do a follow up risotto test where you only make two versions: one has all the tricks applied, and the other has none (or maybe just the stirring because we’ve established that is necessary).
Absolutely adore the Kendall content!
This was great, Kendall is a joy to watch and Ryan lurking about like a goblin is amazing.
I'd love a follow up episode where Kendall tests out some of the things that's been mentioned in the comments!
Also, I'm usually not a big fan of the shows that aren't just Andrew, but I love this!!
Loved this and looking forward to more FundaKendalls :D
what a delight to watch! Kendall is very entertaining. More Kendall!
As a scientist who loves risotto I feel like this video was crafted specifically to cause me Pain
I gotta say, I never knew I needed this format so much until I actually got it
Loved this!
I loved this, please do more myth testing!
Definitely need more FundaKendalls. So comfortable and cozy.
Love these videos!
The sheer chaoticness of this is amazing
I like this segment and I like this talent. She's great. More of her, please. 🙂
Man every series in this channel is so entertaining
i love her energy she is fun to watch in her own way :D
I absolutely love Kendall. I really hope she becomes a major part of the show.
I love the name of this series and I can't wait to see more
"What's your closure?"
... "Bye!"
😂🤣😂😅🤣
I love these, please more!
I like Kendall wearing the same sweater for continuety reasons and Andrew just walking in with different shirts 😆 but I have learn to stir from now on
Andrew, I’d love to see a banana bread episode. There are so many variations and I think you could really get to the bottom of the best method!! Plus it would be fun and entertaining. Love your channel
Kendall has the best vibes, great show! Great chef!
Kendall is cool, very calming person to watch and listen to
Kendall could be my therapist - everything she says is so reassuring and calming
I have found that it does not really matter whether you stir in the stock in ladle fulls to "Make it creamy" because the creamyness comes from the outer layer rice starch. Of course you don't pour too much stock into the rice immediately, you will turn it into a porridge, instead you add enough stock to just cover the rice. If it looks a bit dry add some more until rice is cooked to your liking. Of course You do you.
Exactly. People should just make it how they like it.
MPW adds all the stock at once and I’ve found his method works best for my tastes.
People who argue about the “correct” way to make risotto are just recipe-Nazis and probably watch too many food science videos.
LoL Fred and George! You stimulate the Harry Potter geek in me!! I love my Kendallnomics 101 class! :D
Live for Kendalll! Love that she gets more air time.
A new Kendall video! Finally!!
FUNdaKendals is totally a winner as a series
I love this series
Babish walking in at 12:17 from out of shot had such dad/uncle energy
Since February 21st will be the series finale of Arthur cartoon, maybe make Leaning Tower of Pisa Honeycake from, "Dad's Dessert Dilemma", episode as a way to honor to this long-running show
And get someone to play as Mr. Ratburn and say, "I thought you'd like to hear the Spring reading list. Oh? Are you having cake?"
The entirety of the babish cooking universe is absolute perfection. (Well cinematic perfection cuz botched with babish is legit about the botched bits lol) but the FundaKendalls is a unexpectedly amazing addition! Makes me curious if we will get "Jammin with Jess" or "Blunders of Brad" 🤣😅