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Jo, You can get a 3 cup rice cooker for $17 at Walmart. Just measure your water and rice. Put them in. Turn it on. Pow cooked rice. It enters a warming cycle when the rice is cooked. I just got my wife one. Also always rinse your rice until the water is clear.
Cooking tip: It looked like you were using metal utensils on your nonstick cookware! It's a good habit to use nonmetal on nonstick to prolong its life. I love your videos!
*also advisable if you don't feel like possibly consuming cancerous nonstick coating, which flakes off (depending where/when you got the pan): www.scientificamerican.com/article/are-nonstick-pans-safe/
For rice, in Brazil, we have the "universal" rule for cooking rice: - 1 part rice - 2 parts water. (+onion and garlic) And then, don't rely much on time, it's preferable to keep checking on it with a spoon to see if there is still water under the rice. When there's no more water boiling under it, it's ready and with a good texture!
@@smallbeginning2 That just works if you're using an electric stove, which isn't the case in Brazil. We use gas there, so if you turn off the heat the water will stop evaporating/being absorbed very fast.
A friend decided to roll down a slope with his caterpillar and then lay the caterpillar it on his lower right leg. Idea turned out to be second best as they had to amputate below the knee. only a few weeks later, next thing he did was get "one foot in the grave" tattooed on his remaining calf... do I need to mention that he has some wicked sense of humor?
I know this isn’t even close to having a limb amputated but I can understand having somewhat unrealistic ideas when you get something done like this. After I had my daughter my teeth slowly started breaking and going bad and after going into the dentist several times and getting them fixed nothing helped. So at the age of 26 I decided that dentures were the only way I would ever have a normal life (one of my teeth broke in half after biting into a soft French fry... normal as in I’m not a slave to a fork and knife and a straw and not being in pain all the time) anyway, as you state that you envisioned some things being one way but once it happens you’re like “wait what this wasn’t supposed to be this frustrating or I was supposed to be this way after so long” again, I know that’s nothing compared to cutting off a limb but it’s nice to know I wasn’t the only person who didn’t realize I wasn’t necessarily being 100% realistic with my thought process. Also, I think you are an absolutely beautiful strong great woman ❤️❤️❤️
I am going through the same thing! I have 4 broken bottom teeth necessary for grinding and they all need removed. (2 on each side) No plaque or other issues. I feel so judged but the dentist is completely perplexed! I am only 33 have had 5 kids and so embarrassed that my teeth are falling out. It doesn't hurt when they break off but I have one in the front that I want filled, it tends to be sensitive and I hate how I look. Thank you for sharing! I thought I was the only one with this unknown condition! Not sure about getting dentures or getting implants. My jaw bone is good and healthy and would support the bolts, just want to be fully educated before any big decisions!
@@chrystalteal4171 I will say being so young for dentures I was scared however after getting it done (all of mine were top and in the front, I had 8 teeth pulled and dentures fitted and put in the same day... they can’t do that for everyone FYI) after I did it I was in so much pain and there was a lot of swelling and I couldn’t talk right or eat right for days but I would do it all over again. If it’s something that’s going to give you a better quality of life and you’ve tried everything else I encourage people get them. I only went with dentures cuz I cannot afford implants but I’m happy with how I look now. I straight balled when they put my new teeth in. That dentist changed my life. Good luck to you hun ❤️❤️❤️
I just had this talk with my dentist a few weeks ago. My issue came from being bulimic for most of my teen years, not childbirth (didn't even know that was a thing). So, at 28, we're trying to figure out the best method, because like you said, your route (of pulling and fitting same day) was really painful and not for everyone. The judgement from others is definitely real and frustrating, but it's life. Unrealistic thought processes is normal, we all do it, even if we'd like to deny it but everyone has to face reality at some point. I'm so glad you're better now!
I didn’t really have any pre-notions about anything. Because I went to the emergency room about 7;00 o’clock Saturday night, and 8:00 o’clock the next morning I was in the operating room.
Watching you walk around the kitchen made me so happy for you-it’s so casual but it’s so amazing that we got to see you go from on on couch surgery videos to just casually walking around the whole time. You’re amazing jo- thanks for letting us get to know you!
For rice, use double the amount of water to rice (1c rice-2c water) and cook for 20 mins at medium low (like 3/4 if you have numbers on yours). This will pretty much always make good enough rice
our rice gets too mushy with that amount of water (south east asia). using 2 cups might look like porridge. I say 1 cup of rice = 1 cup of water, high heat first then wait for the water to boil until low heat until the rice cooks.
Hi Jo. Enjoy your dinner. Looked tasty. You asked for input ideas for process: For me, with multiple chronic pains limiting standing, walking, even long sitting...: Ordered online, I added several restaurant grade rubber mats to stand on in my kitchen. Without them or carpet, instant pain on cement floors. You shared you get tired at end of day, harder to try to make dinner. Me too. By 6-8pm pain is highest: I adapted by doing most cooking in bulk, and earlier in the days. =At supper I usually reheat some thing i cooked earlier, that day or before. I add or mix... Sometimes I put a tall stool in the kitchen, to sit partly on, tho never long at a time.
Something I never thought Id hear is the defeat in an Össur Reps voice on speaker say, “Again! He broke it again?! Its titanium...how...what is he...just send it back, we’ll send the replacement.”
So true! Sometimes our prosthetics just aren’t tough enough. I had that problem breaking 4 prosthetic feet in one year 😬😩🦿Thankfully they found one that works for me but it’s so frustrating when our prosthetics hold us back 🤗
My husband and I struggled with cooking rice - it was too dry, or too soupy, or too sticky, or too whatever. He gave up and only uses instant rice but I found the following slow cooker/crock pot recipes. Jo I hope you have a slow cooker. I can vouge for the brown/wild rice so far. Haven't tried the white rice - yet. SLOW COOKER BROWN/WILD RICE 1 cup wild or brown rice pinch of salt scant/not quite 3 cups water (or broth - I've used both beef and chicken - delicious!) 1) Thoroughly rinse rice in fine mesh strainer until runoff goes from cloudy to clear. 2) Place rinsed rice in slow cooker and sprinkle with salt. 3) Pour water (or broth) over rice. 4) Cover and cook on low 2 1/2 to 3 hours until rice is tender and grains have burst. 5) Uncover, fluff with fork and serve. Store leftovers in an airtight container in the frig for up to a week. SLOW COOKER WHITE RICE 1 cup medium or short grain white rice pinch of salt 2 cups water (or broth) 1) Thoroughly rinse rice in a fine mesh strainer until runoff goes from cloudy to clear. 2) Place rinsed rice in slow cooker sprinkle with salt. 3) Pour water (or broth) over rice. 4) Cover and cook on low 2 to 2 1/2 hours until rice is tender. 5) Uncover, fluff with fork and serve. Store leftovers in an airtight container in frig for up to a week.
Consider trying the cooking box services. I love them! You get a box with the recipes and ingredients for three meals and then you cook them. I use four: Blue Apron, Hello Fresh, Sun Basket, and Every Plate. Every Plate has the lowest price and aims towards a "home cooking" type menu. Blue Apron is the only one that provides everything you need except salt, pepper, and olive oil, while the others will assume that you have sugar, butter, and flour. It's really nice to try things you otherwise wouldn't try and with ingredients that might not be easy to find. Extra convenient for you to not have to be wandering through the store looking for unusual ingredients. Just open the box and they're there. Next week for my Mongolian Beef dish, they're sending sliced beef, fresh wonton noodles, garlic, scallions, soy sauce, brown sugar, corn starch, fresh ginger, Shinto peppers, and crushed red pepper in the quantities I'll need to make the meal. Every couple of weeks I go through the different upcoming menus, choose which services (if any) I want in the upcoming weeks and tweak what's coming. They have three default meals but you can switch and choose different meals if you prefer. They have enough vegetarian options as well for people who don't eat meat. I think you can also choose default vegetarian. Google and ask around and you might be able to get your first box free.
Funny how this just came out; I'm off to the clinic tomorrow for an adjustment/possible new foot. Still trying to get it to be straight. You're right about amputee expectations. I spent 13 months in the hospital after surgery, home for 6months, then 3 more months after more surgery. And it still hurts to walk. Grrrr! Hisss! But we'll get it right sooner or later and I can put the wheelchair & walker in the garage.
Glad you’ve done this post Jo, the first 2 years of being an amputee is such a rollercoaster. I think the extra energy we use and need to maintain is the most tricky to get used to.You’re spot on with learning to accept that our prosthetist becomes a family friend and to get the best outcome you have work together as a team and that we need different prosthetics for different activities. #teamsomeassemblyisrequired One thing that so many people forget is that we have to protect our good leg/sound limb so that we can prevent having to have ankle/knee/hip/shoulder etc surgeries in the future too 😉🤗🦿🤗
My favorite cooking tool is a rice cooker. Get a small one for just the 2 of you. Perfect rice everytime and you just set it and forget it. Get it, Jo!
YES! You can get super cheap, simple ones that just have an on/off switch and they make perfect rice every time. I can cook perfect rice on the stove but it's SO much simpler with a rice cooker ♥️
A little tip for timings for food, if something is ready early putting some tin foil over it helps to keep the heat in a bit. It doesn't always work, can make it a little dry but worth a try. I know it isn't the same, I hurt my foot really badly in 2017 and was off it for 6 months. My grandparents lent me their adjustable bar stool so I could sit while I cooked because my 'good' leg would get sore after a long day. Because it was adjustable (in height) when I wasn't using it I just made it small and tucked it under the table. It was also helpful to kneel on to keep my balance while doing quicker things like pouring drinks.
Hey Jo Thanks for all the great videos you post I have watched alot of these.As a new amputee may 04 2020 I am getting used to being a below the knee amputee.I too though all this was gonna be easy boy I was really wrong.It's great that alot of the videos I have watched have very relatable story's and it's very helpful in finding my way in the new venture.I recieved my new prothstetic leg almost two weeks ago.Up until now I also was using an iwalk 2.0 which i found accidentally but changed my life literaly got me back on my feet again.I too do find it very draining doing day to day stuff i'm getting less tired now then i did in the start it's a life changer for sure and I am really glad people like you share your story's .I went through many operations starting with my toes ect that never healed properly until my amputation which almost healed in 5 weeks until I fell the day I got my staples out and blew it open again.It has since healed fully and I have had no real problems yet thank heavens.Thanks again everytime I wonder if it's normal almost everything I wondered about has been brought up in the videos which is helpful for sure.your doing a great job Jo glad I found your videos they help for sure. Thanks Paul
I am living on my own for the first time and I have realized cooking is a HUGE learning curve and I think you're doing well in the kitchen! I love how you are so positive and grateful and honest about life. Best wishes! ❤️ Love the Dinner & Chat kind of format
Me too! I really enjoy all these kind of chatting while doing something else videos. Like a get ready with me or shop with me , it's like hanging out with a friend!
Get a rice cooker. They're amazing, and some do more than just cook rice. Everyone starts cooking at different levels, but trying a different style dish every so often is really rewarding. For example, I have made my own yogurt in my rice cooker for years, and I only just discovered how delicious that yogurt is on toasted bread with a little honey and vanilla.
I was kind of afraid you would cut your fingers when you cut the bell pepper :) I was not going to comment, but then you asked for feedback, so here's how I cut peppers: I use a large cooking knife, like the one I saw you use later in the video. Lay the pepper on the side, and cut off the complete top and bottom. Next, you can just take out the core and discard it. Cut off the edible part of the top, throw the stem away. Cut the center part in half so you can lay it flat, and now you can easily cut the pepper to the desired shape.
Jasmine rice cooking method in hong kong, 1:1 rice to water ratio (cold water), low heat to slowly simmer and roughly 20-25 mins, no more water +10 mins is what I usually do on pot. If steaming just 1:1 water to rice ratio for 30 mins, line with cheese cloth dangling over water but not touching water.
I spent 8 years cooking huge batches of rice in a steamer at work, but I've never been able to really nail it with small batches in a pot at home. So I have a rice cooker from Zojirushi because they are the best and I eat a lot of rice. I like the smaller models because I only live with my husband and never need to cook more than 3 cups of rice at a time. You can also cook things like oatmeal, quinoa and other grains in it. It solves the problem of doing too many things at once and I find myself more willing to make a simple dinner at home (even before the pandemic) because it's so dang easy. Also, the chicken looks good, nice work! I would personally add some onion and garlic to it because I pretty much cook everything with various alliums of some sort, but that's your call.
Tip for cooking rice: check the kind of rice. Different rice does different things. Also make sure to wash it before you cook it, there's vids about that as to why it's necessary, and how to do it. I think it makes rice cook better?? Idk I am not a Rice Expert.
When you were stirring the food in the skillet, for some reason all I could think was, "She's not using a metal spatual on a non-stick skillet, is she?!" =P
Dinner looked amazing! I broke down and got a rice cooker.. best investment EVER! I also add a touch of oil to the cooking water(coconut oil, olive oil, whatever floats your boat), as it adds flavor and keeps the rice moist(lol) and adds a bit of, almost, stickiness to it..I also add a pinch of salt.
Always enjoy your videos, you are such an incredible and sweet human! My wife is an amazing cook, she inspired our son to get a culinary arts degree, but cooking rice has always been one of her toughest challenges in the kitchen; it’s an art of its own! Well, she’s finally mastered it! I know it involves washing the rice first.
I'm fostering a kitty who was found and brought to animal control with a wound on the end of his leg, and he was missing a paw. I named him Ottobock and call him Otto for short. I considered naming him after you! At first we (myself, the foster organization I work with, and the vets) were trying to see if his leg would heal on its own, but he was in a lot of pain. Today he went to the vet for amputation surgery, and about an hour ago I got the call that he is out of surgery and doing well. I will bring him home tonight to start the journey toward being a happy, active, pain-free cat💕
Love your videos Jo! When you are starting out cooking or cooking something you've never cooked before one of the most important things is to have everything ready to go. Mise en Place means everything in place in cooking and having your chicken chopped and seasoned and your peppers chopped and ready to be fried before you even start cooking the rice will help you learn how long everything actually takes to cook and you'll have everything done at the same time and no more cold rice haha.
Really loved this experimental version format, so chill and casual, with almost a zest of ASMR to it (looking at you bell peppers..🤪 ). Wouldn’t know a thing about the amputee experience but as far as cooking is concerned, I’d just suggest buying a rice cooker. so much easier to get the perfect texture for your rice, and it also keeps it warm while you cook other things. Love from London, UK. 💛
My tip for cooking rice is to do it in the microwave. The method my mum taught me is 1 cup rice to 2 cups water, you boil the water first then put water and rice into a glass or crockery microwave safe dish with a lid and microwave for about 3 minutes on high to bring back to boil and then the rest of the cooking time on medium-low (maintain a boil). So for red or brown it's about 30 minutes total, 3 minutes high, 27 minutes medium-low. It get's very evenly cooked and you don't need to stir so it's set and leave like a rice cooker but you also guarantee no stuck rice on the sides or bottom
You can always cook the rice early and then throw it back in with whatever your frying in the pan. It'll warm it back up and maybe soften it up. You can always put a bit of water (about 2 Tbs) and put a lid on it over low heat for 5 - 10 minutes until the rice is warm.
Thank you for sharing-here's my how to cook rice recipe. Measure the number of cups of rice you will be using (the same measuring cup will be used for both the rice and the water)-place rice into a heavy bottomed pot (that has a lid-which we’ll be using later). With your hands, gently wash the rice under running water until the water runs clear-about 3 rinses. Let rice soak for 30 minutes (60 for brown rice). Drain well and then add one cup of water for every cup of rice plus ½ cup of water, in total, extra for evaporation. Place the pot of rice onto an induction cooktop and bring your rice to a boil on ¾ power (360 oF), intensity “Fast”, and the fan on high. Let the rice continue to boil (still, without a lid) while blowing rising bubbles away, until the water level is at the top of the rice, you see small steam vents forming on the top of the rice, and bubbles no longer rise. Put a lid on the pot and turn the heat down to ½ power (240 oF) and continue to cook the rice for 12 minutes. Turn off the induction cooktop, remove the lid, place a folded dishtowel on the pot, dry the lid, place the lid back on the pot, and let the rice sit undisturbed for 10 minutes. Remove the lid and, using a rice paddle, gently cut into the rice and turn over to fluff. Leave the rice, uncovered, for 10 minutes longer to dissipate some of the steam. Put some rice in a bowl, sprinkle on some soy sauce and furikake, and
Bell pepper cutting tip: instead of removing the stem by cutting around it like a pumpkin, hold it upright and cut down the sides. Once all sides have been removed, you'll just be left with the top stem/seeds and a little bottom nub. It's very helpful for those peppers where the seeds want to go absolutely everywhere!
I've also had some trouble with cooking rice in the past, but I haven't had any problems the way I do it now: - 1 part rice, 2 parts water and a little salt - put it all in the pot together and bring to a boil - let cook for a couple of minutes - turn off the heat, put a lid on and put the pot in bed, covered with blankets (put something under the pot so it doesn't burn the bed) While it's doing its thing you can cook the rest of your stuff. Also saves energy :)
For rice, don't forget you're at high altitude! (Same with baking. Source: Originally from CO, currently in WY) Which you should probably google to be sure but adding more water helps. Also, if that's a metal spatula and a Teflon pan, throw one of them out and get either a silicone spatula or a stainless steel pan. Teflon is suuuuper bad when scraped into your food! Thanks for your content, it's so interesting.
Plain white rice (long grain) Rice to water ratio: 1 cup rice to 1 cup water PLUS like an extra (approx.) quarter cup of water if you're cooking it over the stove to account for evaporation. The extra water ratio doesn't change if you decide to double the amount of rice cooked. - wash your rice until water runs clear (or relatively clear). it'll remove the extra starch - put on stove uncovered, high heat until boiling, then turn it down to simmer - simmer until you don't see anymore water bubbling away in the rice (about 15 mins) - rice should be like 90-95% done. taste it to check for texture if you want. - cover the pot, keep it on the stove on low for another 5 mins. - turn off heat. keep covered for another 5 mins (or longer if you want) - fluff with a fork and eat. If the rice is still crunchy because you didn't put enough water then it is ok to add like a few tablespoons to the pot, turn up the heat to boil the added water, turn it back down, and cook covered for another 5 mins. You can always replace the water with stock for more flavor too.
Rice: 2 to 1 so for 1 person its 1/2 cups rice with 1 cup water. Bring water to a boil, add rice and bring back to a boil then drop to simmer, 15 minutes should be done all the way through. For par cook do 1/2 cup rice 3/4 cup water cook until water is gone and cook the rest of the way in a sauce, should take about 5 to 10 minutes in a sauce to finish.
You can add way too much water and drain it off in a colander that has small enough hole that the rice won’t go through, set a timer and run over and taste to see if it’s the texture you want. It looks/sounds like you have gone with the other option which is hope you have the exact right amount of water so that it all goes into the rice and when it’s the “right amount” of dry your rice is “done”. The second method depends on a lot of things like lid on or off, ambient humidity, presoaked/rinsed rice or not, Temperature etc
Why not it is after all the year 2020. Where everyone has to stay away from others. So I guess it's good to talk to one self. I do it all the time. My cats thing I have gone crazy sometimes.
When cooking rice on the stove top I put a glass lid on the pan and when I think it’s almost done I hold the lid on and tip the pan so I can see any remaining pooling water, if there’s pooling water give it another minute, otherwise pull it off the eye and set it to the back to rest, leaving the lid on.
Consider using sunflower oil for cooking instead of olive oil. The pan gets so hot that the oil starts smoking and forming trans lipids. Both of these things make the olive oil a lot less healthy.
Italians have been cooking with olive oil for... Ever. Don't fret too much about it. My family has lived into their 90s/100s, and we're fans of deep frying on Extra Virgin Olive Oil. Maybe there are some lighter options, but eh, don't worry too much. Whatever gets the flavor right for the dish.
@@romywhite290 Olive oil has many health benefits: its rich in monounsaturated fats, it contains large amounts of antioxidants, it has anti-inflammatory properties, and it tastes great! However, it doesn’t have a high smoke point, like some other cooking oils do. So therefore it may not be the best for sautéing at medium-high to high temps.
@@kevinlynch2248 if you want something seared, don't go with olive oil. But EVOO is my main squeeze, it's what I've learned to cook with so I never have an issue... Except when I'm searing.
I’d love to see a video about your career journey throughout all your surgeries and chronic pain over the years! As someone with an anxiety disorder, standard office/customer service jobs have never worked for me and I’ve found I’m much more suited to freelance work.
I like when you're talking about cooking like you know nothing about yet like you say yourself it totally looks like you know what you're doing ! :D Especially with the pepper cut I didn't know you could cut that way, I think I'm learning new ways to cook and cut stuff O.o Also, you're a way better cook than me by the looks of it. My two " non basic " recipes are " Mousse au chocolat " and " French crêpes ", I can do them without any recipe because of muscle memory x'D Apart from that the rest is very basic like eggs, pasta, vegetables like spinach that don't require anything special but mixing things that gets hard :P
I usually bake my rice. I part rice to two parts water or stock. Unfortunately, I can’t remember the temperature of the oven, but the rice comes out perfectly every time. I think it takes about half an hour covered. Btw, when making your rice this way, don’t use minute rice or any other rice like that. I use basmati or jasmine. You can also cook it in the microwave, same ratio and ten minutes on high and I think 15 or 25 on medium (I can’t remember which) let stand 10 minutes.
You are sooo positive pearson, I'm so glad I found your channel. The amount of energy and smile after watching every single video of yours is priceless for me. Thank you for being here
If you have a pressure cooker/instant pot, that's amazing for perfect rice every time! And if you don't have an instant pot, you should get one. They're awesome for cooking when chronically ill. Set it and forget it!
Rice cooker sweetie! They are the best! Also thank you for this video. I am having one of the days that my body said "no ma'am, " you will not have any energy today so the reminder that it is a factor for amputees was goid. I am 6 and a half months in and have not had what I call a "down" day for awhile and sadly thought I was done with them but here I am. So the video today was a good reminder that it will happen. Love ya and keep up the great work....and buy a rice cooker, you will use it more than the lemon zester lol and then you will have another Kitchen accessory!
You might want to consider getting a rice cooker. It makes it easy (as long as you measure properly) & you can get them with a "Keep Warm" feature. Some also come with steamer inserts, so you can cook other things as well. I'm pretty sure the newer pressure cookers (like InstaPot) have rice cooker settings. You can also try different varieties of rice. They will have different degrees of softness, stickiness, flavor, etc.
I have a question, how do you stand? how do you arrange/manage you weight while you are standing? I have a problem in one hip, two surgeries and I still stand putting more weight to my right leg (the healthy one) or I distribute my weight on both, but NEVER on the left one (surgery one). Thanks!
I cannot strongly enough recommend a rice cooker if you have trouble with rice. It's like a $20 investment, and yeah, it takes up a little space in a small kitchen, but it is so very worth it. You can also cook polenta (without stirring throughout cooking!) and other grains.
@@jeanetteh.9240 sure thing. I do 3-to-1 water to polenta, give it a good stir at the beginning, let it go for a cycle. When you open it it will still look watery on top. When you first start stirring it will seem lumpy, but keep stirring for 30 seconds or so and it all comes together. Super simple!
Long grain white rice is actually one of the easiest things to cook. It takes two cups of water for every cup of rice. Just make sure you include enough butter (1 tablespoon per cup of rice) to keep it from sticking or drying out too much, along with a 1/2 teaspoon or so of salt (mileage may vary). Bring it all to a full boil, stir it a bit and then cover it with a lid and then reduce the heat to low for 20 minutes to let it steam (no peeking!). Other types of rice require different methods but mostly the basics remain the same.
I'm definitely into this video, mainly because i have a long history of problems with my foot and watching your feedback about things you went through/ are going through helps me so much with things I should be thinking about!
I am a professional chef. My advice is to get a rice cooker. Use the instructons and the lil cuppy thing they come with. Perfect every time. Also, i would burn stuff if i was trying to focus on making a youtube video while cooking. Try to focus on one thing.
So perhaps you NEED TO GO PRO AS A COMEDIAN!!! You make me smile in the middle of so much challenge. To all patrons for helping Jo to have this channel to help so many. It’s such a blessing as I consider my options for amputation or not.
Rice cooking tip. Use a 2:1 ratio of water (2) to (1) rice. Cook the rice 20-30 minutes (slightly longer for your elevation) until all of the liquid water is gone. If you want sticky "Asian style" rice, cook it a bit longer. Add a pinch of salt to the water and a lump of butter. Keep rice covered while cooking.
your video quality has gotten so much better and you have gotten so much better at all of the video things. I have always loved your content but videos it's are awesome!
Try 1 cup white rice add 1.5 cups water... bring to almost a boil... cover and lower to lowest heat. Cook 20 minutes... take off heat and rest covered for 20 minutes
Best investment in my kitchen I ever made is a pressure cooker with a rice setting. It took me from perpetual burned rice to a 5 minute cycle of rinse, add water, press cook and in 12 minutes eat dinner with perfect rice every time :)
Cooking tip: Grab the knife further up on the handle, so your thumb and forefinger are pinching the blade. It will give you much more control over the knife, and make it much easier to cut quickly and precisely after a little bit of practice.
This was a nice video it felt like we were right there with you, and it was relaxing being around all the cooking noises, I dont know it was just nice haha :) And when I cook rice I cook it like pasta with loads of water (and a pinch of salt) and I also have the lid half on half off. I keep topping it up with kettle boiled water if I need to so the rice is always fully saturated. Then when it's ready (I just test it every 5-10 minutes till tender) I pour it into a collinder to drain the water and if it's ready too early I put it in a bowl with tin foil intop :) I also think you're meant to wash rice first because it can go sticky and stodgy but I rarely do that because who has all of this time eh? :) But it honestly looked fine to me, looked really tasty actually! What did you use to flavour the chicken? :3 Love your videos Jo, keep up the good stuff and have a lovely day ^.^
Cooking tip that will definitely make your life easier: a rice cooker. Even a cheap one will do. Hell, even a microwave rice steamer is better. Ask any Asian household or Asian chef, they will tell you- get a rice cooker. We just levelled up to a fancy, very large 10 cup Japanese style rice cooker (that also steams veg at the same time) and it's been fantastic, but I haven't had to cook rice in a pot since I was a kid over 20 years ago, because rice cookers are the way to go!
I just happened to open up youtube at the same time this was uploaded lol fate, but anyways, the way you talk is so engaging! I could just listen to you talking about anything and I'd be entertained :)
This was helpful. I actually did think amputation might fix my alignment. Disappointing but good to know. Also, there's an option where you can wear heels?! I've never been able to because my shitty leg is... well shitty, but my good leg for sure could! I'm 4'10 so an option for heels would be dope.
I totally get the feeling of being alone and that being followed up with "I'll just snack or eat something I don't actually cook...:(" If someone could teach me how to cook meat that would be great!!!
Get a wok! And not one of those modern teflon or aluminium affairs. Get either a steel one (thin metal, heats up fast, cools down fast) or a big heavy cast iron one (takes a while to get hot enough, but stays hot even if you turn off the heat for a while). Small ones are not worth it, get a big one. You stoke the things up to insane heat, and stirfry quickly. Keeping the food moving is what stops it burning. In this case, chicken goes in first till brown, then the bell peppers, then the rest of the stuff. Lower the heat, and it'll simmer away nicely till the rice is done. Oh, and a steel one, you have to break in. Heat it up hot till it smokes and the protective wax goes away. Oil it up, heat it up. Unless you let iot rust, it'll last you a lifetime. And you can use steel utensils in them that would turn a non-stick pan... um. Sticky. I never time rice or spaghetti. I just chuck it in the water and using a teaspoon or a fork taste now and then till it's all dente. Good luck with your wok of life! ^_^
I suck at cooking. The majority of stuff that I eat is pre-processed stuff that I can just stick in the oven for 20 minutes. When I try making stuff from scratch, it never comes out that great. The breading falls off my fish, my pork chops come out kind of dry, etc. I can follow a recipe, but I rarely have the ambition to do so. Most of the time, I don't think about cooking something until I'm actually hungry and then I want something quick. I don't want to spend an hour making something.
If you want to cycle, talk to a specialist bike shop. They can cut down and rethread the right crank for a smaller rotation circle. Thats a somewhat common thing in reclining bikes. One long crank for the long leg and a short one for the shorter side. Maybe also a clip in pedal for the right aide only. There are some mountainbike pedals that are alot easier than the race bike clip things which are only made for racers anyways.
Its me again, but another important point is that going with a slighly more expensive bike gives one soo much more options (1000 vs 300 i mean). All parts are interchangeable most of the time. In the lower price range they are not. It is for some reason close to my heart the whole cycling thing. A good small mountainbikeshop should know most of the information you need. The bigger shops are mostly useless for anything but citybikes. I might also add that a more lower position would also help to get a better balance. A properly sized bike makes it as comfortable as sitting upright but there is less weight on the saddle and more 'power' can be transferred to the pedals. Not to go faster but to feel more responsive and not as sluggish as those upright back busting city bikes.
Footless Jo, it was probably grease on your burner that caused the fire. Keep baking soda nearby to extinguish the fire or a slightly over sized lid nearby to drop on the flames.
THANK YOU ALL so much for watching!! 💜
And a huge thanks to SurfShark, the best VPN out there to protect your internet safety and security. Download it today with code FootlessJo at checkout and get 83% off AND 3 months free! ----> surfshark.deals/FootlessJo
Not 4nothing online security is important. That i totally agree & parents should be monitoring their children online activities.
Just looked at the price. This is an awesome deal! Thanks Jo!
buy a rice cooker = get perfect rice everytime, not to mention it will be warm when you are ready :)
Jo,
You can get a 3 cup rice cooker for $17 at Walmart.
Just measure your water and rice. Put them in. Turn it on.
Pow cooked rice.
It enters a warming cycle when the rice is cooked.
I just got my wife one.
Also always rinse your rice until the water is clear.
Joe know that u have love from all of us.
The multiple legs thing made me realise how versatile human bodies are...
Cooking tip: It looked like you were using metal utensils on your nonstick cookware! It's a good habit to use nonmetal on nonstick to prolong its life. I love your videos!
Yes! It made me cringe lol
*also advisable if you don't feel like possibly consuming cancerous nonstick coating, which flakes off (depending where/when you got the pan): www.scientificamerican.com/article/are-nonstick-pans-safe/
For rice, in Brazil, we have the "universal" rule for cooking rice:
- 1 part rice
- 2 parts water.
(+onion and garlic)
And then, don't rely much on time, it's preferable to keep checking on it with a spoon to see if there is still water under the rice. When there's no more water boiling under it, it's ready and with a good texture!
I do that aswell!
It does always work!
Just bring 2 parts water to 1 part rice to a boil, then turn off the heat and wait. Perfect everytime.
@@smallbeginning2 That just works if you're using an electric stove, which isn't the case in Brazil. We use gas there, so if you turn off the heat the water will stop evaporating/being absorbed very fast.
@@tatianaleutwiler1867 Sounds like it wouldn't work with an induction hob either.
A friend decided to roll down a slope with his caterpillar and then lay the caterpillar it on his lower right leg. Idea turned out to be second best as they had to amputate below the knee. only a few weeks later, next thing he did was get "one foot in the grave" tattooed on his remaining calf... do I need to mention that he has some wicked sense of humor?
Very clever... I think I like your friend lol
wait. how did a caterpillar do that?
@@alishaw2454 it's a brand of construction machines
@@alishaw2454 I thought they meant the bug caterpillar to XD
Me too!😂
I know this isn’t even close to having a limb amputated but I can understand having somewhat unrealistic ideas when you get something done like this. After I had my daughter my teeth slowly started breaking and going bad and after going into the dentist several times and getting them fixed nothing helped. So at the age of 26 I decided that dentures were the only way I would ever have a normal life (one of my teeth broke in half after biting into a soft French fry... normal as in I’m not a slave to a fork and knife and a straw and not being in pain all the time) anyway, as you state that you envisioned some things being one way but once it happens you’re like “wait what this wasn’t supposed to be this frustrating or I was supposed to be this way after so long” again, I know that’s nothing compared to cutting off a limb but it’s nice to know I wasn’t the only person who didn’t realize I wasn’t necessarily being 100% realistic with my thought process.
Also, I think you are an absolutely beautiful strong great woman ❤️❤️❤️
💚💚
I am going through the same thing! I have 4 broken bottom teeth necessary for grinding and they all need removed. (2 on each side) No plaque or other issues. I feel so judged but the dentist is completely perplexed! I am only 33 have had 5 kids and so embarrassed that my teeth are falling out. It doesn't hurt when they break off but I have one in the front that I want filled, it tends to be sensitive and I hate how I look. Thank you for sharing! I thought I was the only one with this unknown condition! Not sure about getting dentures or getting implants. My jaw bone is good and healthy and would support the bolts, just want to be fully educated before any big decisions!
It's still losing a part of you
@@chrystalteal4171 I will say being so young for dentures I was scared however after getting it done (all of mine were top and in the front, I had 8 teeth pulled and dentures fitted and put in the same day... they can’t do that for everyone FYI) after I did it I was in so much pain and there was a lot of swelling and I couldn’t talk right or eat right for days but I would do it all over again. If it’s something that’s going to give you a better quality of life and you’ve tried everything else I encourage people get them. I only went with dentures cuz I cannot afford implants but I’m happy with how I look now. I straight balled when they put my new teeth in. That dentist changed my life. Good luck to you hun ❤️❤️❤️
I just had this talk with my dentist a few weeks ago. My issue came from being bulimic for most of my teen years, not childbirth (didn't even know that was a thing). So, at 28, we're trying to figure out the best method, because like you said, your route (of pulling and fitting same day) was really painful and not for everyone. The judgement from others is definitely real and frustrating, but it's life. Unrealistic thought processes is normal, we all do it, even if we'd like to deny it but everyone has to face reality at some point. I'm so glad you're better now!
I didn’t really have any pre-notions about anything. Because I went to the emergency room about 7;00 o’clock Saturday night, and 8:00 o’clock the next morning I was in the operating room.
Watching you walk around the kitchen made me so happy for you-it’s so casual but it’s so amazing that we got to see you go from on on couch surgery videos to just casually walking around the whole time. You’re amazing jo- thanks for letting us get to know you!
AGREED THE SPACE IS NOT BOUGHT IT IS HEARTFELT WITH LOVE AND SHE MOVES WITH INHERENT GRACE OF TRUTH AND TRUSTWORTHY FRIENDGIVEN OF SELF
For rice, use double the amount of water to rice (1c rice-2c water) and cook for 20 mins at medium low (like 3/4 if you have numbers on yours). This will pretty much always make good enough rice
What I would like to add: DON'T FORGET THE RICE WHEN IT'S STILL COOKING! IT TURNS BLACK PRETTY FAST!!! I tried it, it wasn't that good xD
Or 1/2 low heat if you put a lid on it (or at least in my experience depending on your stove)
My father-in-law lived in Japan and this is how he always cooks his rice. Perfect every time!
our rice gets too mushy with that amount of water (south east asia). using 2 cups might look like porridge. I say 1 cup of rice = 1 cup of water, high heat first then wait for the water to boil until low heat until the rice cooks.
Hi Jo. Enjoy your dinner. Looked tasty. You asked for input ideas for process: For me, with multiple chronic pains limiting standing, walking, even long sitting...: Ordered online, I added several
restaurant grade rubber mats to stand on in my kitchen. Without them or carpet, instant pain on cement floors. You shared you get tired at end of day, harder to try to make dinner. Me too. By 6-8pm pain is highest: I adapted by doing most cooking in bulk, and earlier in the days. =At supper I usually reheat some thing i cooked earlier, that day or before. I add or mix... Sometimes I put a tall stool in the kitchen, to sit partly on, tho never long at a time.
Something I never thought Id hear is the defeat in an Össur Reps voice on speaker say, “Again! He broke it again?! Its titanium...how...what is he...just send it back, we’ll send the replacement.”
So true! Sometimes our prosthetics just aren’t tough enough. I had that problem breaking 4 prosthetic feet in one year 😬😩🦿Thankfully they found one that works for me but it’s so frustrating when our prosthetics hold us back 🤗
My husband and I struggled with cooking rice - it was too dry, or too soupy, or too sticky, or too whatever. He gave up and only uses instant rice but I found the following slow cooker/crock pot recipes. Jo I hope you have a slow cooker. I can vouge for the brown/wild rice so far. Haven't tried the white rice - yet.
SLOW COOKER BROWN/WILD RICE
1 cup wild or brown rice
pinch of salt
scant/not quite 3 cups water (or broth - I've used both beef and chicken - delicious!)
1) Thoroughly rinse rice in fine mesh strainer until runoff goes from cloudy to clear.
2) Place rinsed rice in slow cooker and sprinkle with salt.
3) Pour water (or broth) over rice.
4) Cover and cook on low 2 1/2 to 3 hours until rice is tender and grains have burst.
5) Uncover, fluff with fork and serve.
Store leftovers in an airtight container in the frig for up to a week.
SLOW COOKER WHITE RICE
1 cup medium or short grain white rice
pinch of salt
2 cups water (or broth)
1) Thoroughly rinse rice in a fine mesh strainer until runoff goes from cloudy to clear.
2) Place rinsed rice in slow cooker sprinkle with salt.
3) Pour water (or broth) over rice.
4) Cover and cook on low 2 to 2 1/2 hours until rice is tender.
5) Uncover, fluff with fork and serve.
Store leftovers in an airtight container in frig for up to a week.
Consider trying the cooking box services. I love them! You get a box with the recipes and ingredients for three meals and then you cook them. I use four: Blue Apron, Hello Fresh, Sun Basket, and Every Plate. Every Plate has the lowest price and aims towards a "home cooking" type menu. Blue Apron is the only one that provides everything you need except salt, pepper, and olive oil, while the others will assume that you have sugar, butter, and flour. It's really nice to try things you otherwise wouldn't try and with ingredients that might not be easy to find. Extra convenient for you to not have to be wandering through the store looking for unusual ingredients. Just open the box and they're there. Next week for my Mongolian Beef dish, they're sending sliced beef, fresh wonton noodles, garlic, scallions, soy sauce, brown sugar, corn starch, fresh ginger, Shinto peppers, and crushed red pepper in the quantities I'll need to make the meal. Every couple of weeks I go through the different upcoming menus, choose which services (if any) I want in the upcoming weeks and tweak what's coming. They have three default meals but you can switch and choose different meals if you prefer. They have enough vegetarian options as well for people who don't eat meat. I think you can also choose default vegetarian. Google and ask around and you might be able to get your first box free.
Funny how this just came out; I'm off to the clinic tomorrow for an adjustment/possible new foot. Still trying to get it to be straight. You're right about amputee expectations. I spent 13 months in the hospital after surgery, home for 6months, then 3 more months after more surgery. And it still hurts to walk. Grrrr! Hisss! But we'll get it right sooner or later and I can put the wheelchair & walker in the garage.
Glad you’ve done this post Jo, the first 2 years of being an amputee is such a rollercoaster. I think the extra energy we use and need to maintain is the most tricky to get used to.You’re spot on with learning to accept that our prosthetist becomes a family friend and to get the best outcome you have work together as a team and that we need different prosthetics for different activities. #teamsomeassemblyisrequired One thing that so many people forget is that we have to protect our good leg/sound limb so that we can prevent having to have ankle/knee/hip/shoulder etc surgeries in the future too 😉🤗🦿🤗
My favorite cooking tool is a rice cooker. Get a small one for just the 2 of you. Perfect rice everytime and you just set it and forget it. Get it, Jo!
This. Ain't nobody got time to cook rice on a stove.
YES! You can get super cheap, simple ones that just have an on/off switch and they make perfect rice every time. I can cook perfect rice on the stove but it's SO much simpler with a rice cooker ♥️
I totally agree
And a rice cooker will keep the rice warm until you’re ready. For a few bucks more you can find one that steams veggies too.
YES! I LOVE this format! It feels like we are just hanging out and cooking dinner together!
A little tip for timings for food, if something is ready early putting some tin foil over it helps to keep the heat in a bit. It doesn't always work, can make it a little dry but worth a try. I know it isn't the same, I hurt my foot really badly in 2017 and was off it for 6 months. My grandparents lent me their adjustable bar stool so I could sit while I cooked because my 'good' leg would get sore after a long day. Because it was adjustable (in height) when I wasn't using it I just made it small and tucked it under the table. It was also helpful to kneel on to keep my balance while doing quicker things like pouring drinks.
Hey Jo
Thanks for all the great videos you post I have watched alot of these.As a new amputee may 04 2020 I am getting used to being a below the knee amputee.I too though all this was gonna be easy boy I was really wrong.It's great that alot of the videos I have watched have very relatable story's and it's very helpful in finding my way in the new venture.I recieved my new prothstetic leg almost two weeks ago.Up until now I also was using an iwalk 2.0 which i found accidentally but changed my life literaly got me back on my feet again.I too do find it very draining doing day to day stuff i'm getting less tired now then i did in the start it's a life changer for sure and I am really glad people like you share your story's .I went through many operations starting with my toes ect that never healed properly until my amputation which almost healed in 5 weeks until I fell the day I got my staples out and blew it open again.It has since healed fully and I have had no real problems yet thank heavens.Thanks again everytime I wonder if it's normal almost everything I wondered about has been brought up in the videos which is helpful for sure.your doing a great job Jo glad I found your videos they help for sure.
Thanks Paul
RUclips algorithm 👀 why am I here?
I’m sure I will be entertained but I am confused.
I came here because the algorithm too
Its cool isnt it?
I am living on my own for the first time and I have realized cooking is a HUGE learning curve and I think you're doing well in the kitchen! I love how you are so positive and grateful and honest about life. Best wishes! ❤️ Love the Dinner & Chat kind of format
I like this format for a video
Aw I'm so glad! Thanks for the feedback!!
Me too! I really enjoy all these kind of chatting while doing something else videos. Like a get ready with me or shop with me , it's like hanging out with a friend!
Me too it's just the food that I'm then missing being done.
Same
Get a rice cooker. They're amazing, and some do more than just cook rice. Everyone starts cooking at different levels, but trying a different style dish every so often is really rewarding. For example, I have made my own yogurt in my rice cooker for years, and I only just discovered how delicious that yogurt is on toasted bread with a little honey and vanilla.
I was kind of afraid you would cut your fingers when you cut the bell pepper :) I was not going to comment, but then you asked for feedback, so here's how I cut peppers:
I use a large cooking knife, like the one I saw you use later in the video. Lay the pepper on the side, and cut off the complete top and bottom. Next, you can just take out the core and discard it. Cut off the edible part of the top, throw the stem away. Cut the center part in half so you can lay it flat, and now you can easily cut the pepper to the desired shape.
I purchased an $18 rice cooker from Target. It's the best kitchen gadget hands down. It's the Oster rice and grain cooker. Perfect rice every time.
Jasmine rice cooking method in hong kong, 1:1 rice to water ratio (cold water), low heat to slowly simmer and roughly 20-25 mins, no more water +10 mins is what I usually do on pot. If steaming just 1:1 water to rice ratio for 30 mins, line with cheese cloth dangling over water but not touching water.
I spent 8 years cooking huge batches of rice in a steamer at work, but I've never been able to really nail it with small batches in a pot at home. So I have a rice cooker from Zojirushi because they are the best and I eat a lot of rice. I like the smaller models because I only live with my husband and never need to cook more than 3 cups of rice at a time. You can also cook things like oatmeal, quinoa and other grains in it. It solves the problem of doing too many things at once and I find myself more willing to make a simple dinner at home (even before the pandemic) because it's so dang easy. Also, the chicken looks good, nice work! I would personally add some onion and garlic to it because I pretty much cook everything with various alliums of some sort, but that's your call.
Tip for cooking rice: check the kind of rice. Different rice does different things. Also make sure to wash it before you cook it, there's vids about that as to why it's necessary, and how to do it. I think it makes rice cook better?? Idk I am not a Rice Expert.
I always wash rice. But I suck at the actual cooking it part 😂
I really need a rice cooker.
When you were stirring the food in the skillet, for some reason all I could think was, "She's not using a metal spatual on a non-stick skillet, is she?!" =P
Microwave rice pouches are what I use 😂 it’s more expensive which sucks but get it right every time! 😂
9:00 You can so easily make it to 90 or even 100. Go big or go home! You could have 60 to 70 years left.
Dinner looked amazing! I broke down and got a rice cooker.. best investment EVER! I also add a touch of oil to the cooking water(coconut oil, olive oil, whatever floats your boat), as it adds flavor and keeps the rice moist(lol) and adds a bit of, almost, stickiness to it..I also add a pinch of salt.
Always enjoy your videos, you are such an incredible and sweet human!
My wife is an amazing cook, she inspired our son to get a culinary arts degree, but cooking rice has always been one of her toughest challenges in the kitchen; it’s an art of its own! Well, she’s finally mastered it! I know it involves washing the rice first.
I'm fostering a kitty who was found and brought to animal control with a wound on the end of his leg, and he was missing a paw. I named him Ottobock and call him Otto for short. I considered naming him after you! At first we (myself, the foster organization I work with, and the vets) were trying to see if his leg would heal on its own, but he was in a lot of pain. Today he went to the vet for amputation surgery, and about an hour ago I got the call that he is out of surgery and doing well. I will bring him home tonight to start the journey toward being a happy, active, pain-free cat💕
I feel like doctors do not discuss revisions, you leave thinking “one and done”.
Love your videos Jo! When you are starting out cooking or cooking something you've never cooked before one of the most important things is to have everything ready to go. Mise en Place means everything in place in cooking and having your chicken chopped and seasoned and your peppers chopped and ready to be fried before you even start cooking the rice will help you learn how long everything actually takes to cook and you'll have everything done at the same time and no more cold rice haha.
Really loved this experimental version format, so chill and casual, with almost a zest of ASMR to it (looking at you bell peppers..🤪 ). Wouldn’t know a thing about the amputee experience but as far as cooking is concerned, I’d just suggest buying a rice cooker. so much easier to get the perfect texture for your rice, and it also keeps it warm while you cook other things. Love from London, UK. 💛
My tip for cooking rice is to do it in the microwave. The method my mum taught me is 1 cup rice to 2 cups water, you boil the water first then put water and rice into a glass or crockery microwave safe dish with a lid and microwave for about 3 minutes on high to bring back to boil and then the rest of the cooking time on medium-low (maintain a boil). So for red or brown it's about 30 minutes total, 3 minutes high, 27 minutes medium-low. It get's very evenly cooked and you don't need to stir so it's set and leave like a rice cooker but you also guarantee no stuck rice on the sides or bottom
You can always cook the rice early and then throw it back in with whatever your frying in the pan. It'll warm it back up and maybe soften it up. You can always put a bit of water (about 2 Tbs) and put a lid on it over low heat for 5 - 10 minutes until the rice is warm.
Thank you for sharing-here's my how to cook rice recipe.
Measure the number of cups of rice you will be using (the same measuring cup will be used for both the rice and the water)-place rice into a heavy bottomed pot (that has a lid-which we’ll be using later).
With your hands, gently wash the rice under running water until the water runs clear-about 3 rinses. Let rice soak for 30 minutes (60 for brown rice).
Drain well and then add one cup of water for every cup of rice plus ½ cup of water, in total, extra for evaporation.
Place the pot of rice onto an induction cooktop and bring your rice to a boil on ¾ power (360 oF), intensity “Fast”, and the fan on high.
Let the rice continue to boil (still, without a lid) while blowing rising bubbles away, until the water level is at the top of the rice, you see small steam vents forming on the top of the rice, and bubbles no longer rise.
Put a lid on the pot and turn the heat down to ½ power (240 oF) and continue to cook the rice for 12 minutes.
Turn off the induction cooktop, remove the lid, place a folded dishtowel on the pot, dry the lid, place the lid back on the pot, and let the rice sit undisturbed for 10 minutes.
Remove the lid and, using a rice paddle, gently cut into the rice and turn over to fluff. Leave the rice, uncovered, for 10 minutes longer to dissipate some of the steam.
Put some rice in a bowl, sprinkle on some soy sauce and furikake, and
Bell pepper cutting tip: instead of removing the stem by cutting around it like a pumpkin, hold it upright and cut down the sides. Once all sides have been removed, you'll just be left with the top stem/seeds and a little bottom nub. It's very helpful for those peppers where the seeds want to go absolutely everywhere!
I've also had some trouble with cooking rice in the past, but I haven't had any problems the way I do it now:
- 1 part rice, 2 parts water and a little salt
- put it all in the pot together and bring to a boil
- let cook for a couple of minutes
- turn off the heat, put a lid on and put the pot in bed, covered with blankets (put something under the pot so it doesn't burn the bed)
While it's doing its thing you can cook the rest of your stuff. Also saves energy :)
For rice, don't forget you're at high altitude! (Same with baking. Source: Originally from CO, currently in WY) Which you should probably google to be sure but adding more water helps. Also, if that's a metal spatula and a Teflon pan, throw one of them out and get either a silicone spatula or a stainless steel pan. Teflon is suuuuper bad when scraped into your food! Thanks for your content, it's so interesting.
Footless Jo, ‘lurking’ made me laugh. It reminded me of when Phoebe from “Friends” was lurking at a Vegas casino.
I always love your videos, you always make us feel like part of a family. This was fun to have you talking to us while you were cooking
Plain white rice (long grain)
Rice to water ratio: 1 cup rice to 1 cup water PLUS like an extra (approx.) quarter cup of water if you're cooking it over the stove to account for evaporation. The extra water ratio doesn't change if you decide to double the amount of rice cooked.
- wash your rice until water runs clear (or relatively clear). it'll remove the extra starch
- put on stove uncovered, high heat until boiling, then turn it down to simmer
- simmer until you don't see anymore water bubbling away in the rice (about 15 mins) - rice should be like 90-95% done. taste it to check for texture if you want.
- cover the pot, keep it on the stove on low for another 5 mins.
- turn off heat. keep covered for another 5 mins (or longer if you want)
- fluff with a fork and eat.
If the rice is still crunchy because you didn't put enough water then it is ok to add like a few tablespoons to the pot, turn up the heat to boil the added water, turn it back down, and cook covered for another 5 mins.
You can always replace the water with stock for more flavor too.
I think that you, accidentally, drizzled some oil outside the pan, and that's what caught fire.
Awww I love the "J&B" on the wall!! How cute!
Rice: 2 to 1 so for 1 person its 1/2 cups rice with 1 cup water. Bring water to a boil, add rice and bring back to a boil then drop to simmer, 15 minutes should be done all the way through. For par cook do 1/2 cup rice 3/4 cup water cook until water is gone and cook the rest of the way in a sauce, should take about 5 to 10 minutes in a sauce to finish.
You can add way too much water and drain it off in a colander that has small enough hole that the rice won’t go through, set a timer and run over and taste to see if it’s the texture you want. It looks/sounds like you have gone with the other option which is hope you have the exact right amount of water so that it all goes into the rice and when it’s the “right amount” of dry your rice is “done”. The second method depends on a lot of things like lid on or off, ambient humidity, presoaked/rinsed rice or not, Temperature etc
She's talking to herself, is she ok ? Lol just breaking ur chops. Much virtual lov 2u joe.
😂 😂 😂
😄
@@FootlessJo sometimes I tell my fridge door to "stay" as if it were a dog that was going to obey 😂 slanted apartment problems.
Why not it is after all the year 2020. Where everyone has to stay away from others. So I guess it's good to talk to one self. I do it all the time. My cats thing I have gone crazy sometimes.
I’ve only heard busting your chops not braking your chops
When cooking rice on the stove top I put a glass lid on the pan and when I think it’s almost done I hold the lid on and tip the pan so I can see any remaining pooling water, if there’s pooling water give it another minute, otherwise pull it off the eye and set it to the back to rest, leaving the lid on.
Consider using sunflower oil for cooking instead of olive oil. The pan gets so hot that the oil starts smoking and forming trans lipids. Both of these things make the olive oil a lot less healthy.
Or rapeseed oil. It have the same benefits as olive oil, is neutral in flavor and have a higher smoke point.
@@darkiee69 Commonly known as Canola Oil.
Italians have been cooking with olive oil for... Ever. Don't fret too much about it. My family has lived into their 90s/100s, and we're fans of deep frying on Extra Virgin Olive Oil. Maybe there are some lighter options, but eh, don't worry too much. Whatever gets the flavor right for the dish.
@@romywhite290 Olive oil has many health benefits: its rich in monounsaturated fats, it contains large amounts of antioxidants, it has anti-inflammatory properties, and it tastes great! However, it doesn’t have a high smoke point, like some other cooking oils do. So therefore it may not be the best for sautéing at medium-high to high temps.
@@kevinlynch2248 if you want something seared, don't go with olive oil. But EVOO is my main squeeze, it's what I've learned to cook with so I never have an issue... Except when I'm searing.
Freeze aisle - microwavable rice is excellent for quick meals.
you wear the prosthetic leg at home? I am an above knee amputee, so I don't where the heavy thing at home. I'd rather use crunches.
I’d love to see a video about your career journey throughout all your surgeries and chronic pain over the years! As someone with an anxiety disorder, standard office/customer service jobs have never worked for me and I’ve found I’m much more suited to freelance work.
We use minute made rice. Hard to cook wrong. Also, you can make it in the microwave if you want to.
I like when you're talking about cooking like you know nothing about yet like you say yourself it totally looks like you know what you're doing ! :D Especially with the pepper cut I didn't know you could cut that way, I think I'm learning new ways to cook and cut stuff O.o
Also, you're a way better cook than me by the looks of it. My two " non basic " recipes are " Mousse au chocolat " and " French crêpes ", I can do them without any recipe because of muscle memory x'D
Apart from that the rest is very basic like eggs, pasta, vegetables like spinach that don't require anything special but mixing things that gets hard :P
She had a laptop on the counter, which at some point showed she was on YT, I'm guessing she was just follow the lead of a video ;)
I usually bake my rice. I part rice to two parts water or stock. Unfortunately, I can’t remember the temperature of the oven, but the rice comes out perfectly every time. I think it takes about half an hour covered. Btw, when making your rice this way, don’t use minute rice or any other rice like that. I use basmati or jasmine. You can also cook it in the microwave, same ratio and ten minutes on high and I think 15 or 25 on medium (I can’t remember which) let stand 10 minutes.
I love that she posts videos so often!
Seems very fitting that she would have the book "Grit" probably by Angela Duckworth. Highly recommend.
You are sooo positive pearson, I'm so glad I found your channel. The amount of energy and smile after watching every single video of yours is priceless for me. Thank you for being here
Eyyy look at that lil cameo from Swell Entertainment, Amanda.
I actually listen to your videos while coming and cleaning and it helps me focus. Love it.
If you have a pressure cooker/instant pot, that's amazing for perfect rice every time! And if you don't have an instant pot, you should get one. They're awesome for cooking when chronically ill. Set it and forget it!
Rice cooker sweetie! They are the best! Also thank you for this video. I am having one of the days that my body said "no ma'am, " you will not have any energy today so the reminder that it is a factor for amputees was goid. I am 6 and a half months in and have not had what I call a "down" day for awhile and sadly thought I was done with them but here I am. So the video today was a good reminder that it will happen. Love ya and keep up the great work....and buy a rice cooker, you will use it more than the lemon zester lol and then you will have another Kitchen accessory!
You might want to consider getting a rice cooker. It makes it easy (as long as you measure properly) & you can get them with a "Keep Warm" feature. Some also come with steamer inserts, so you can cook other things as well.
I'm pretty sure the newer pressure cookers (like InstaPot) have rice cooker settings.
You can also try different varieties of rice. They will have different degrees of softness, stickiness, flavor, etc.
I have a question, how do you stand? how do you arrange/manage you weight while you are standing? I have a problem in one hip, two surgeries and I still stand putting more weight to my right leg (the healthy one) or I distribute my weight on both, but NEVER on the left one (surgery one). Thanks!
I have the same style paring knife! Does that lemon zester avoid pith pretty well? I'm looking for a good zester.
I cannot strongly enough recommend a rice cooker if you have trouble with rice. It's like a $20 investment, and yeah, it takes up a little space in a small kitchen, but it is so very worth it. You can also cook polenta (without stirring throughout cooking!) and other grains.
I didn't know that polenta can be cooked in a rice cooker!! Thanks for the tip!
@@jeanetteh.9240 sure thing. I do 3-to-1 water to polenta, give it a good stir at the beginning, let it go for a cycle. When you open it it will still look watery on top. When you first start stirring it will seem lumpy, but keep stirring for 30 seconds or so and it all comes together. Super simple!
@@unoffensiveusername1887 Double thanks!
Lol someone else pointed out Amanda in the background. Love her vids. Did you watch her interview with Russell?
I did actually! 😆 I caught a piece of it live!
Can't even describe how happy I get when I see notifications for this channel 😍
I have no idea why RUclips recommended me this video right after I watched Show Yourself from Frozen2 but I'm glad I found your channel
Long grain white rice is actually one of the easiest things to cook. It takes two cups of water for every cup of rice. Just make sure you include enough butter (1 tablespoon per cup of rice) to keep it from sticking or drying out too much, along with a 1/2 teaspoon or so of salt (mileage may vary). Bring it all to a full boil, stir it a bit and then cover it with a lid and then reduce the heat to low for 20 minutes to let it steam (no peeking!). Other types of rice require different methods but mostly the basics remain the same.
I'm definitely into this video, mainly because i have a long history of problems with my foot and watching your feedback about things you went through/ are going through helps me so much with things I should be thinking about!
I am a professional chef. My advice is to get a rice cooker. Use the instructons and the lil cuppy thing they come with. Perfect every time. Also, i would burn stuff if i was trying to focus on making a youtube video while cooking. Try to focus on one thing.
So perhaps you NEED TO GO PRO AS A COMEDIAN!!! You make me smile in the middle of so much challenge. To all patrons for helping Jo to have this channel to help so many.
It’s such a blessing as I consider my options for amputation or not.
When you cut to the sponsor right after you started cooking, I was so sure it was going to be a meal kit service.
Rice cooking tip. Use a 2:1 ratio of water (2) to (1) rice. Cook the rice 20-30 minutes (slightly longer for your elevation) until all of the liquid water is gone.
If you want sticky "Asian style" rice, cook it a bit longer.
Add a pinch of salt to the water and a lump of butter. Keep rice covered while cooking.
Awesome video, I really like the dinner chat format, it’s casual and now I know I’m having fajitas tonight. Thanks for the cooking inspiration.
Aww I'm so glad, Alison! Thank you! Good luck with the fajitas!!
your video quality has gotten so much better and you have gotten so much better at all of the video things. I have always loved your content but videos it's are awesome!
The most 2020 thing was the april calendar! Love the video!
Try 1 cup white rice add 1.5 cups water... bring to almost a boil... cover and lower to lowest heat. Cook 20 minutes... take off heat and rest covered for 20 minutes
love this "cook and chat" format 💖
Best investment in my kitchen I ever made is a pressure cooker with a rice setting. It took me from perpetual burned rice to a 5 minute cycle of rinse, add water, press cook and in 12 minutes eat dinner with perfect rice every time :)
Cooking tip: Grab the knife further up on the handle, so your thumb and forefinger are pinching the blade. It will give you much more control over the knife, and make it much easier to cut quickly and precisely after a little bit of practice.
This was a nice video it felt like we were right there with you, and it was relaxing being around all the cooking noises, I dont know it was just nice haha :) And when I cook rice I cook it like pasta with loads of water (and a pinch of salt) and I also have the lid half on half off. I keep topping it up with kettle boiled water if I need to so the rice is always fully saturated. Then when it's ready (I just test it every 5-10 minutes till tender) I pour it into a collinder to drain the water and if it's ready too early I put it in a bowl with tin foil intop :) I also think you're meant to wash rice first because it can go sticky and stodgy but I rarely do that because who has all of this time eh? :) But it honestly looked fine to me, looked really tasty actually! What did you use to flavour the chicken? :3 Love your videos Jo, keep up the good stuff and have a lovely day ^.^
Cooking tip that will definitely make your life easier: a rice cooker. Even a cheap one will do. Hell, even a microwave rice steamer is better. Ask any Asian household or Asian chef, they will tell you- get a rice cooker. We just levelled up to a fancy, very large 10 cup Japanese style rice cooker (that also steams veg at the same time) and it's been fantastic, but I haven't had to cook rice in a pot since I was a kid over 20 years ago, because rice cookers are the way to go!
That looks like a recipe card from hello fresh on the laptop.
Lol I can see you're watching Amanda with Swell Entertainment in the background
I just happened to open up youtube at the same time this was uploaded lol fate, but anyways, the way you talk is so engaging! I could just listen to you talking about anything and I'd be entertained :)
This was helpful. I actually did think amputation might fix my alignment. Disappointing but good to know. Also, there's an option where you can wear heels?! I've never been able to because my shitty leg is... well shitty, but my good leg for sure could! I'm 4'10 so an option for heels would be dope.
Idk but there might be a heeled foot option. Might be hard to balance tho
I totally get the feeling of being alone and that being followed up with "I'll just snack or eat something I don't actually cook...:(" If someone could teach me how to cook meat that would be great!!!
Get a wok! And not one of those modern teflon or aluminium affairs. Get either a steel one (thin metal, heats up fast, cools down fast) or a big heavy cast iron one (takes a while to get hot enough, but stays hot even if you turn off the heat for a while). Small ones are not worth it, get a big one. You stoke the things up to insane heat, and stirfry quickly. Keeping the food moving is what stops it burning. In this case, chicken goes in first till brown, then the bell peppers, then the rest of the stuff. Lower the heat, and it'll simmer away nicely till the rice is done. Oh, and a steel one, you have to break in. Heat it up hot till it smokes and the protective wax goes away. Oil it up, heat it up. Unless you let iot rust, it'll last you a lifetime. And you can use steel utensils in them that would turn a non-stick pan... um. Sticky.
I never time rice or spaghetti. I just chuck it in the water and using a teaspoon or a fork taste now and then till it's all dente.
Good luck with your wok of life! ^_^
I really enjoyed the format of this video.
I suck at cooking. The majority of stuff that I eat is pre-processed stuff that I can just stick in the oven for 20 minutes. When I try making stuff from scratch, it never comes out that great. The breading falls off my fish, my pork chops come out kind of dry, etc. I can follow a recipe, but I rarely have the ambition to do so. Most of the time, I don't think about cooking something until I'm actually hungry and then I want something quick. I don't want to spend an hour making something.
I wouldn't have guessed how much maintenance is needed either!
If you want to cycle, talk to a specialist bike shop. They can cut down and rethread the right crank for a smaller rotation circle. Thats a somewhat common thing in reclining bikes. One long crank for the long leg and a short one for the shorter side. Maybe also a clip in pedal for the right aide only. There are some mountainbike pedals that are alot easier than the race bike clip things which are only made for racers anyways.
Its me again, but another important point is that going with a slighly more expensive bike gives one soo much more options (1000 vs 300 i mean). All parts are interchangeable most of the time. In the lower price range they are not. It is for some reason close to my heart the whole cycling thing. A good small mountainbikeshop should know most of the information you need. The bigger shops are mostly useless for anything but citybikes.
I might also add that a more lower position would also help to get a better balance. A properly sized bike makes it as comfortable as sitting upright but there is less weight on the saddle and more 'power' can be transferred to the pedals. Not to go faster but to feel more responsive and not as sluggish as those upright back busting city bikes.
Footless Jo, it was probably grease on your burner that caused the fire. Keep baking soda nearby to extinguish the fire or a slightly over sized lid nearby to drop on the flames.