Hello! Arcadi here. Hope you liked the video! I'm just here to remind you that the first 100 people to use code MINUTEFOOD at incogni.com/minutefood will get 60% off of Incogni, which honestly is a pretty good deal, so definitely go check that out!
Two thumbs up to the narration, Arcadi!! (Two more each for the drawings and all the other stuff you do) Cheers from Japan!! I love scorched rice, especially the _okoge_ (お焦げ) of _takikomi-gohan_ (炊き込みご飯, rice cooked with other ingredients in a stock, flavored with soy sauce, rice wine, etc.). BTW almost all of the tips you mentioned, also apply to _takikomi-gohan_ , the only exceptions being: the fat and the wide surface at the bottom.
hi, Mr Art Guy! At first I thought someone got kidnapped! I enjoyed the video, and Indonesia have more than one burned rice dish. My favorite is kerak telor in which rice and egg is cooked over charcoal and deliberately scorched.
Another tip - if you don't wash your rice beforehand, the extra free starch will concentrate into a paste that browns with the rice, giving a more uniform socarrat if that's what you're looking for
My grandma in Poland does something similar but with pasta and it's a sweet dish. She adds a lot of butter to the pot, then layers of already cooked pasta and apples or other fruit, sugar with cinnamon on top. Then the pot is covered and put on a small burner. She always puts some 3/4 of pasta in the bottom layer, all the fruit on that, and the remaining pasta on top. You can do multiple layers if you don't want big lumps of just pasta on the plate. If you want the burned bits, you need to scoop all the way to the bottom of course.
Aside from tomatoes, I can't say I've heard of a dish using pasta and fruit. A genuinely great concept that I'll have to do more research into. Your grandmother's dish sounds delightful, thank you for the info! :)
@@MIKIBURGOSnot polish but it sounds similar to the way my grandfather makes запеканка, he uses pasta as well and then there are raisins so it's sweet
Fat is definitely key for crispy rice. I like how you include all the names of this outcome of cooking rice. First time I’ve seen pegao from PR talked about in a video. Pegao means stuck in english. Rice is literally stuck at the bottom.
I used to watch Gastrofisica and was sad that it stopped. I was then again really happy when MinuteFood started, and even more happy to see you host Arcadi
Arcadi: absolutely wonderful video! You did a phenomenal job and i sincerely hope to hear more of your voice on the channel and get your perspective on some tasty food science!
@@glacialbaeiHe has a channel, even though he hasn't released any video in 2 years and they're in Spanish, if you're interested it's called Gastrofísica
In Italia there is "spaghetti all'assassina", a recipe that takes all these tricks from rice to spaghetti (well not 100%). I suggest to look for it, it is delicious but also not that easy to prepare.
Actually, spaghetti all'assassina was a huge fad in Japan early this year; I've cooked it myself, and OMG it was so delicious(it took me several tries to get it right, though).
1:10 In my home country, Hong Kong, there is a signature dish called "claypot rice". It is literally cooking rice in a small claypot. We say that the dish fails completely If there is no scorched rice at the bottom of the pot.
Wow I was literally eating tahdig while you uploaded :) I have a suggestion for anyone who wants to try making it. Add a bit of saffron or turmeric to the oil at the bottom of the pot. The color and taste are magical
Also, if you’re in the West and the main supermarkets are pretending herbs and spice are really expensive, find some sort of Eastern, Turkish, Indian or other ethnic shop - they’ll often be selling HUGE quantities of the stuff for comparatively cheap
Any chance you guys could do a video about perpetual stew? In particular, 1) the safety aspects of it and 2) what works and doesn't at a fundamental level?
Thanks you! I eating it right now as day old rice from rice cooker on countertop. I knew about fried rice but i never tried just plain scorched rice. I actually got it in first try and i flip so i have double sided scorched rice...SOOO GOOD!!! Now i want to be in mintuefood gang because i becoming a better cooker cuz of YOU!!!🎉
I loved your video my friend. As a portuguese and spanish descendant oh boy, does rice tickle my soul in an uncanny way. Especially Paella. my favorite rice dish. Plus, as a foodie and a gourmet virtuoso this was just the cherry on top of everything I love. te quiero mucho bien mi hermano.
I toast the rice dry a bit in an oiled pan to start the caramelization for the whole pot before dumping in the hot water. You CAN stir the rice at the beginning of cooking, because the critical crust formation only happens when enough water has evaporated at the end. Sometimes I scramble eggs on top of the rice as it steams. Not only is it delicious, the eggs form a good seal on the pot to retain moisture and keep the rice from burning while the crust forms
I had no idea this was such a huge thing. I just started cooking rice in the last year and always followed a recipe but kept winding up with crunchy dry rice on the bottom. I thought I was just terrible at cooking rice. I've since gotten my rice to not get like that and now I find out people do that on purpose (and the recipe instructions were probably like that intentionally)...
This was wonderful! The narration was a delight (you're a natural, Arcadi!), I love paella, and I'm always here for more Maillard knowledge. Thanks for the wisdom - hope we have many videos like this in the future!
This was such a great and informative video! I have always loved the beauty of the Maillard reaction and I love it's application to rice dishes. I've always been dissuaded from trying a paella or one of the other scorched riced dishes mentioned, but with these tips it may be a tad easier to not completely ruin a dish. But then again, with failure comes knowledge, and with knowledge comes triumph. Thanks for the great video Arcadi, hopefully we get to be graced with your lovely narration, along with your top notch animation and art, in more videos in the future!
1. Love your drawings! 2. You should take over the channel more! This was a very unique topic I never knew about! (Also now I wanna try a burnt rice dish haha)
Japanese has a thing called “Yaki-Onigiri” which means grilled or burnt rice ball. Make a rice ball with filling or without. Apply some soy sauce on the surface of it with brush. Then grill it in your oven or toaster, or burn the surface in your pan until it becomes brownish color. Crispy outside, soft inside and delish all over. Use Japanese/ Asian sticky rice.
I had so many errors in the kitchen, I can't feel any fear anymore. Espacially when cooking just for myself. I'm just throwing everything around in my hearts content. e.g. brussels sprouts (and other vergetables) are so much better when thrown into the oven instead of cooking them. I'm happy that I eventually stumpled upon your channel, learning so much new stuff. It's really possible to combine tasty, healthy, inexpensive and crafte/freestyle stuff if you develop a feel for things.
slight correction : fat is really good at conducting heat at temperatures needed for maillard browning. Water and steam are both better a conducting heat but the have a temp limit. Fat is an effective and delicious way of browning things evenly across the surface of food because it fills in the voids where the food is not in direct contact with the heat source. Fat can also displace water to further help with even browning.
6:39 did you know that Arcadi is never gonna: give you up, let you down, run around, desert you, let you cry, say goodbye, tell a lie, or hurt you ? (look at bottom right)
As an eternal cooking rice rival (I'm from Alicante) I've been taught that socarrat is a mistake because you overcooked the rice, so that is something in my family we try to avoid and we only make socarrat when cooking for foreigners (family and friends from Madrid).
I was so offended when I started this video "this is not my usual food nerd what is this" but I absolutely loved it about a minute or 2 in and would love to see more from you!
i love that there's names for it across the world ^_^ i do remember growing up the crunchy rice at the bottom of the pan of fried rice always being a treat XD
As someone who never comments I just wanted to say, I just came home from work and went into my rice pot and specifically avoided the graten (the Haitian word for the rice) and found it funny that I opened up RUclips to a whole video about it and found out the whole world loves this but me. 😭For me its the texture why I DON'T like it lol 🤣
I was with an haitian girl, she loved gratin, and i kept bugging her that she was failing to cook rice when i knew she just made it like that because she liked it like that, but it was fun
as a kid I rmb my siblings and I fighting over those crispy rice bits that would appear at the bottom of the rice cooker or in fried rice🥹🥹they were so tasty tho fr
My rice cooker seems pretty reliable. It always leaves some "scorched" rice at the bottom, slightly stuck to the metal. It never occurred to me to mix the scorched & unscorched together. But maybe that would be unwise, depending on the metal the rice cooker is made of... scraping the scorched rice from an aluminum surface seems dicey.
Oh wow, I saw the name in the credits of the other videos and didn’t make the connection, but now that I hear the voice… 🤯 ok, I see why you aren’t uploading on your own channel. You are doing a great job here, keep it up Arcadi!
This is brilliant, and gives me ideas for tea tonight..! However, as an Italian, I'm surprised to realise that we are the only country not supporting burnt rice.. that I know of. What the heck? Our risotto is just cooked right and creamy, but I cannot think of any variation that would like it brown and crispy!
You can drain the water from the rice. Kinda cook it like pasta noodles. The rice will continue to steam and cool while the bottom scorches into deliciousness
Warning: there's a very fine line between lightly crunchy rice layer that tastes amazing and completely burned rice layer that will force you to throw the whole thing into the thrash. You have been warned.
the word hikaka in iraq actually directly translate to scratchies because you scrape it from the bottom although i like my rice soft some crispy rice kubba is amazing for anyone wondering kubba is ground meat with spices and green grapes raisins thats boiled and stove cooked then gets stuffed in a dough of yellow boiled rice and potatoes then we freeze em then frie them when we want to eat em i remember eating a one or two while my ma make em since they’re boiled you could eat em as they are thats one type of kubba there are other types
I've accidently toasted my white rice before, tasted it, and don't ever recall it tasting better than the nice fluffy rice above it. Ig based off the images, toasted rice/socarrat is paired with other foods and spices, not just make some crunchy rice? If you know lmk pls and ty.
Hello! Arcadi here. Hope you liked the video! I'm just here to remind you that the first 100 people to use code MINUTEFOOD at incogni.com/minutefood will get 60% off of Incogni, which honestly is a pretty good deal, so definitely go check that out!
Two thumbs up to the narration, Arcadi!! (Two more each for the drawings and all the other stuff you do)
Cheers from Japan!!
I love scorched rice, especially the _okoge_ (お焦げ) of _takikomi-gohan_ (炊き込みご飯, rice cooked with other ingredients in a stock, flavored with soy sauce, rice wine, etc.).
BTW almost all of the tips you mentioned, also apply to _takikomi-gohan_ , the only exceptions being: the fat and the wide surface at the bottom.
I love the accent
hi, Mr Art Guy! At first I thought someone got kidnapped! I enjoyed the video, and Indonesia have more than one burned rice dish. My favorite is kerak telor in which rice and egg is cooked over charcoal and deliberately scorched.
I can’t believe it’s your first time narrating. You sounded like a pro! 🎉😊
Another tip - if you don't wash your rice beforehand, the extra free starch will concentrate into a paste that browns with the rice, giving a more uniform socarrat if that's what you're looking for
That's a good one
If you not wash your rice, your ancestor will disown you.
@@brukujinbrokujin7802Only in Asia, in Spain is quite the opposite :D
@@AdrianRP1995 Now that is a pro tip!
a good tip for more delicious intip!
My grandma in Poland does something similar but with pasta and it's a sweet dish. She adds a lot of butter to the pot, then layers of already cooked pasta and apples or other fruit, sugar with cinnamon on top. Then the pot is covered and put on a small burner.
She always puts some 3/4 of pasta in the bottom layer, all the fruit on that, and the remaining pasta on top. You can do multiple layers if you don't want big lumps of just pasta on the plate.
If you want the burned bits, you need to scoop all the way to the bottom of course.
Aside from tomatoes, I can't say I've heard of a dish using pasta and fruit. A genuinely great concept that I'll have to do more research into. Your grandmother's dish sounds delightful, thank you for the info! :)
Wow, do you know the name of that dish? I would really like to try it :)
Sounds like kwooks soul dish
@@MIKIBURGOSnot polish but it sounds similar to the way my grandfather makes запеканка, he uses pasta as well and then there are raisins so it's sweet
My family makes the same thing but without the fruit, just adding sugar instead 😊 it’s freaking delicious
Fat is definitely key for crispy rice. I like how you include all the names of this outcome of cooking rice. First time I’ve seen pegao from PR talked about in a video. Pegao means stuck in english. Rice is literally stuck at the bottom.
Same here! I didn’t expect to see pegaó mentioned.
Pegao de arroz blanco con habichuelas🤤🤤
@@cristrivera pegaó de arroz con pollo 🤤🤤🤤
Not necessarily. 锅巴 is literally just the bit of browned rice on the bottom of the pot left when you cook white rice in water.
as someone who speaks english i dont think pegao means stuck in english
I used to watch Gastrofisica and was sad that it stopped. I was then again really happy when MinuteFood started, and even more happy to see you host Arcadi
Great narration and content Arcadi!! You’re a natural
Hot voice and hot content.
Arcadi: absolutely wonderful video! You did a phenomenal job and i sincerely hope to hear more of your voice on the channel and get your perspective on some tasty food science!
Yeah, give this man his own series.
@@glacialbaeiHe has a channel, even though he hasn't released any video in 2 years and they're in Spanish, if you're interested it's called Gastrofísica
Yeah it's kind of wild that he's not been used as a narrator before, he's terrific!
In Italia there is "spaghetti all'assassina", a recipe that takes all these tricks from rice to spaghetti (well not 100%). I suggest to look for it, it is delicious but also not that easy to prepare.
My family is Iranian, and when we make spaghetti we make a taadig for it too, same method as for rice
Actually, spaghetti all'assassina was a huge fad in Japan early this year; I've cooked it myself, and OMG it was so delicious(it took me several tries to get it right, though).
I watched Adam Ragusea's video on it not long ago. Looks super tasty and I want to give it a go at some point
Was it Ezio Auditore who discovered the recipe???
I've always taken leftover spaghetti and fried it in olive oil, breathes new life into last night's dinner
1:10 In my home country, Hong Kong, there is a signature dish called "claypot rice". It is literally cooking rice in a small claypot.
We say that the dish fails completely If there is no scorched rice at the bottom of the pot.
HE RICKROLLED US IN THE CREDITS HOLY FU- hes a madman.
I grew up with a nanny from Iran and the tahdig was sooo good 🤤 I'll definitely try to make some myself after seein this!
به من ته دیگ بدهید
This guy should host more videos, i like his sense of humor
Wow I was literally eating tahdig while you uploaded :)
I have a suggestion for anyone who wants to try making it. Add a bit of saffron or turmeric to the oil at the bottom of the pot. The color and taste are magical
And/or some potato slices 🤤
@@ShirinRoseOmg yesss! 😋
Also, if you’re in the West and the main supermarkets are pretending herbs and spice are really expensive, find some sort of Eastern, Turkish, Indian or other ethnic shop - they’ll often be selling HUGE quantities of the stuff for comparatively cheap
That’s also done for paella: the stock you boil the rice in contains saffron
Any chance you guys could do a video about perpetual stew? In particular, 1) the safety aspects of it and 2) what works and doesn't at a fundamental level?
I got rickrolled 🤣 I should have known better when the fake credits said: "Things I'm never gonna do..." 😅
Thanks you! I eating it right now as day old rice from rice cooker on countertop. I knew about fried rice but i never tried just plain scorched rice. I actually got it in first try and i flip so i have double sided scorched rice...SOOO GOOD!!! Now i want to be in mintuefood gang because i becoming a better cooker cuz of YOU!!!🎉
I loved your video my friend. As a portuguese and spanish descendant oh boy, does rice tickle my soul in an uncanny way. Especially Paella. my favorite rice dish. Plus, as a foodie and a gourmet virtuoso this was just the cherry on top of everything I love. te quiero mucho bien mi hermano.
I toast the rice dry a bit in an oiled pan to start the caramelization for the whole pot before dumping in the hot water. You CAN stir the rice at the beginning of cooking, because the critical crust formation only happens when enough water has evaporated at the end. Sometimes I scramble eggs on top of the rice as it steams. Not only is it delicious, the eggs form a good seal on the pot to retain moisture and keep the rice from burning while the crust forms
I love your narration! Thanks for taking over for Kate this video XD
I had no idea this was such a huge thing. I just started cooking rice in the last year and always followed a recipe but kept winding up with crunchy dry rice on the bottom. I thought I was just terrible at cooking rice. I've since gotten my rice to not get like that and now I find out people do that on purpose (and the recipe instructions were probably like that intentionally)...
He seguido este canal por mucho tiempo pero nunca pensaria que un español llegase a presentar una video, ¡¡¡sigue asi Arcadi!!!
Loved this new narrator! Please do more.
This was wonderful! The narration was a delight (you're a natural, Arcadi!), I love paella, and I'm always here for more Maillard knowledge. Thanks for the wisdom - hope we have many videos like this in the future!
Great job, Arcadi! I hope you narrate some future videos. Well done!
0:43 Kate really came back from her vacay to let him know she is still in charge here
This was such a great and informative video! I have always loved the beauty of the Maillard reaction and I love it's application to rice dishes. I've always been dissuaded from trying a paella or one of the other scorched riced dishes mentioned, but with these tips it may be a tad easier to not completely ruin a dish. But then again, with failure comes knowledge, and with knowledge comes triumph. Thanks for the great video Arcadi, hopefully we get to be graced with your lovely narration, along with your top notch animation and art, in more videos in the future!
You are super fun to listen to, thank you for doing this video!
Good to meet you, Arcadi! Nice video, your channel always discusses the most unique but relatable food topics
So, what you're saying is, the broken rice cooker I got for $5 at a yard sale last year might actually be useful for something
Arcadi que gusto escucharte aquí! Recordé con mucho cariño tus videos en el canal de TipTop
1. Love your drawings!
2. You should take over the channel more! This was a very unique topic I never knew about! (Also now I wanna try a burnt rice dish haha)
Great video!! Super well explained and interesting to learn there's scorched rices outside Paella. We need more videos des de La Terreta! ❤
Thoroughly enjoyed this episode ! Hope to see/hear more of Arcadi in the future :)
Japanese has a thing called “Yaki-Onigiri” which means grilled or burnt rice ball.
Make a rice ball with filling or without. Apply some soy sauce on the surface of it with brush. Then grill it in your oven or toaster, or burn the surface in your pan until it becomes brownish color. Crispy outside, soft inside and delish all over.
Use Japanese/ Asian sticky rice.
Love your narration and voice! I hope to see more from arcadi alongside kate
In Cantonese we call it 飯焦 "fann jiu".. meaning "rice crust" of if you use a ridiculously literal translation... "rice scab." It's delicious.
It is actually "Cocolón" in Ecuador. Cucayo is a general term for food you store in a bag and eat during a day's work.
I had so many errors in the kitchen, I can't feel any fear anymore. Espacially when cooking just for myself. I'm just throwing everything around in my hearts content.
e.g. brussels sprouts (and other vergetables) are so much better when thrown into the oven instead of cooking them.
I'm happy that I eventually stumpled upon your channel, learning so much new stuff. It's really possible to combine tasty, healthy, inexpensive and crafte/freestyle stuff if you develop a feel for things.
Brother-in-law has a imported genuine Iranian rice cooker. It doesnt have a timer. It has a "brown scale". It's been used for almost 20 years.
Excellent information!! Thank you.
Can’t believe a fellow terreta compatriot is doing the art for a minute channel 😍
wow in Brazil we generally don't like scorched rice, even though rice is one of our main dishes
My late sister would make tahdig once a month. It was great.
I look forward to hearing more Arcadi!
slight correction : fat is really good at conducting heat at temperatures needed for maillard browning. Water and steam are both better a conducting heat but the have a temp limit. Fat is an effective and delicious way of browning things evenly across the surface of food because it fills in the voids where the food is not in direct contact with the heat source. Fat can also displace water to further help with even browning.
Your voice sounds so soothing, like a cool dad 😆
6:39 did you know that Arcadi is never gonna: give you up, let you down, run around, desert you, let you cry, say goodbye, tell a lie, or hurt you ? (look at bottom right)
As an eternal cooking rice rival (I'm from Alicante) I've been taught that socarrat is a mistake because you overcooked the rice, so that is something in my family we try to avoid and we only make socarrat when cooking for foreigners (family and friends from Madrid).
Te ha salido redondo el vídeo, Arcadi. ¡Buen trabajo!
I was so offended when I started this video "this is not my usual food nerd what is this" but I absolutely loved it about a minute or 2 in and would love to see more from you!
Intip has more additional steps.
Once you get your scorched rice, dry out in the sun. And then fried it till you get that rice crispy goodness.
i love that there's names for it across the world ^_^ i do remember growing up the crunchy rice at the bottom of the pan of fried rice always being a treat XD
Arcadi, great job!
Good job!! I loved the accent too, my students will appreciate the extra variety in pronunciations
Ahhh a vídeo by Arcadi? I love it ❤
As someone who never comments I just wanted to say, I just came home from work and went into my rice pot and specifically avoided the graten (the Haitian word for the rice) and found it funny that I opened up RUclips to a whole video about it and found out the whole world loves this but me. 😭For me its the texture why I DON'T like it lol 🤣
I was with an haitian girl, she loved gratin, and i kept bugging her that she was failing to cook rice when i knew she just made it like that because she liked it like that, but it was fun
scorched/fried rice is literally the only kind I like. It all makes sense now.
I don't really cook, but this video was absolutely great!!! Well done on your "first" video!!!
as a kid I rmb my siblings and I fighting over those crispy rice bits that would appear at the bottom of the rice cooker or in fried rice🥹🥹they were so tasty tho fr
Arrancó y dije "eh, qué pasó con Kate", pero te ganaste mi corazón :3 Buen video!
My father is from iraq and he loves it
I hate it but mainly because he kind of overheats it a bit because he and my mom love it that way
This guy needs to guest narrate more!
My rice cooker seems pretty reliable. It always leaves some "scorched" rice at the bottom, slightly stuck to the metal. It never occurred to me to mix the scorched & unscorched together. But maybe that would be unwise, depending on the metal the rice cooker is made of... scraping the scorched rice from an aluminum surface seems dicey.
Nicely done!
As someone who likes crispy, scorched rice, I love this video!
the script was really endearing :)
Thanks
Love sneaky's like this one 6:38
Oh wow, I saw the name in the credits of the other videos and didn’t make the connection, but now that I hear the voice… 🤯
ok, I see why you aren’t uploading on your own channel. You are doing a great job here, keep it up Arcadi!
Thanks for your all your animations Arcadi! Great video.
your catalan accent is so warmfeeling, love to hear it more often
Imagine thin socarrat (nurugji) and sprinkle sugar. Sooo good and soo easy+
concón mentioned 😍
Great hosting Arcadi! I will definitely try this out, sounds tasty :))
As a Dominican when I first made rice on my own I was scolded because there was no concon…. I cooked it so perfectly it was wrong lol.
Colombia = Pegao; great job on your first video Arcadi; also, really enjoy your animations.
Great job!
This is brilliant, and gives me ideas for tea tonight..!
However, as an Italian, I'm surprised to realise that we are the only country not supporting burnt rice.. that I know of. What the heck? Our risotto is just cooked right and creamy, but I cannot think of any variation that would like it brown and crispy!
You can drain the water from the rice. Kinda cook it like pasta noodles. The rice will continue to steam and cool while the bottom scorches into deliciousness
As a brazilian, i feel very sad that we don't have a name for it
Did that once and there was not a sigle moment in my entire life that I was so close of being disowned
I love your art
great work, Arcadi!
¡¿Que paso con Gastrofisica?! Tus videos son excelente.
Finally! A beautiful video on how to make concon!
Now to avoid doing any of it, because I do not like it! 😂
It is called cucayo in Colombia, not in Ecuador. In Ecuador it's called cocolón
Love me some Eskimo pot paella.
As a Spanish fan of this channel I approve. More Arcadi please.
I love Paella
Warning: there's a very fine line between lightly crunchy rice layer that tastes amazing and completely burned rice layer that will force you to throw the whole thing into the thrash. You have been warned.
the word hikaka in iraq actually directly translate to scratchies because you scrape it from the bottom
although i like my rice soft some crispy rice kubba is amazing
for anyone wondering kubba is ground meat with spices and green grapes raisins thats boiled and stove cooked then gets stuffed in a dough of yellow boiled rice and potatoes then we freeze em then frie them when we want to eat em
i remember eating a one or two while my ma make em since they’re boiled you could eat em as they are
thats one type of kubba there are other types
Thanks for that. Don’t forget Haïti !
It’s called « Gratin « here
I wish i liked rice enough to relate to this video 😆
Note that Indians who heavily rice like other Asian regions avoid cooking or eating scorched rice.
I loved all of the rainbows on the crispy rice. Made me want some so bad. 🤤
This is why food is a science
Its concolon in panama 🇵🇦
Che! muy bueno este video, me encanta este canal! Seguí así Acardi! Saludos desde Argentina!
I've accidently toasted my white rice before, tasted it, and don't ever recall it tasting better than the nice fluffy rice above it. Ig based off the images, toasted rice/socarrat is paired with other foods and spices, not just make some crunchy rice? If you know lmk pls and ty.
Hey man, this was a good video. Have some cameos in the future, I'll be looking for them :)