The BEST way to cook rice (is not what you think)
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- Опубліковано 30 тра 2024
- The first 100 people to use code MINUTEFOOD at the link below will get 60% off of Incogni:
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Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home!
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
- Cuevas, Rosa Paula, Annalyn De Guia, and Matty Demont. “Developing a Framework of Gastronomic Systems Research to Unravel Drivers of Food Choice.” International Journal of Gastronomy and Food Science 9 (October 2017): 88-99. doi.org/10.1016/j.ijgfs.2017.....
- Delgado-Andrade, Cristina, Isabel Seiquer, Ana Haro, Rosa Castellano, and M. Pilar Navarro. “Development of the Maillard Reaction in Foods Cooked by Different Techniques. Intake of Maillard-Derived Compounds.” Food Chemistry 122, no. 1 (September 2010): 145-53. doi.org/10.1016/j.foodchem.20....
- Barea-Ramos, Juan Diego, José Pedro Santos, Jesús Lozano, María José Rodríguez, Ismael Montero-Fernández, and Daniel Martín-Vertedor. “Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel.” Chemosensors 11, no. 6 (June 11, 2023): 342. doi.org/10.3390/chemosensors1....
- Pellegrino, Robert, Bobby K. Cheon, Ciarán G. Forde, Anna Oleszkiewicz, Michal Pieniak, and Curtis R. Luckett. “The Contribution of Texture Contrasts and Combinations to Food Acceptance across Cultures.” Journal of Texture Studies 51, no. 2 (April 2020): 225-31. doi.org/10.1111/jtxs.12494.
- Szczesniak, Alina S., and Earl L. Kahn. “Texture Contrasts and Combinations: A Valued Consumer Attribute.” Journal of Texture Studies 15, no. 3 (September 1984): 285-301. doi.org/10.1111/j.1745-4603.1....
- Delgado-Andrade, Cristina, Francisco J. Morales, Isabel Seiquer, and M. Pilar Navarro. “Maillard Reaction Products Profile and Intake from Spanish Typical Dishes.” Food Research International 43, no. 5 (June 1, 2010): 1304-11. doi.org/10.1016/j.foodres.201....
-Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808.
-Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677.
- Dickinson, E (2018) Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties 16 (5): 949-963. www.tandfonline.com/doi/full/...
- Acevedo, Nuria Cristina, Carolina Schebor, and Pilar Buera. “Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.” Food and Bioprocess Technology 5, no. 6 (August 1, 2012): 2428-34. doi.org/10.1007/s11947-011-05....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
- The thrilling dare of scorched rice www.nytimes.com/2021/11/11/t-...
- The Science of Paella | Lecture 6 (2012) • The Science of Paella ...
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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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!
Great narration and content Arcadi!! You’re a natural
Hot voice and hot content.
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
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
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!
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
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???
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.
0:43 Kate really came back from her vacay to let him know she is still in charge here
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
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.
Great first narrated video, Arcadi! I love your illustrations! Hope Kate has a great vacation and looking forward to more videos from both of you, this is a wonderful channel!
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
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?
In southern Brasil we have dish called carreteiro made by salty meat (charque) with rice and the crisp makes it good
I got rickrolled 🤣 I should have known better when the fake credits said: "Things I'm never gonna do..." 😅
Loved this new narrator! Please do more.
Arcadi, me encantó tu voz y tu estilo. Me dieron muchas ganas de probar socarrat! Espero que Kate te deje subir más videos!
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!
Love the change up between narration and script writing styles. Keep it up MinuteFood! lol
I love your narration! Thanks for taking over for Kate this video XD
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!
Great job, Arcadi! I hope you narrate some future videos. Well done!
Good to meet you, Arcadi! Nice video, your channel always discusses the most unique but relatable food topics
He seguido este canal por mucho tiempo pero nunca pensaria que un español llegase a presentar una video, ¡¡¡sigue asi Arcadi!!!
You are super fun to listen to, thank you for doing this video!
You're so talented, Arcadi!
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)...
Thanks for your all your animations Arcadi! Great video.
Excellent information!! Thank you.
This is the only video I've seen on this channel, you did a good job dude!
Brilliant Arcadi! I'm here for more of your work :)
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)
In the Dominican Republic we call it “concón.” If you drench it in beans and gravy, it is one of the most delicious meals you’ll ever taste.
So happy the DR got featured
Arcadi! Maravilloso video encantado de verte narrando uno de estos vídeos y felicidades por el trabajo habitual!
Great video!! Super well explained and interesting to learn there's scorched rices outside Paella. We need more videos des de La Terreta! ❤
Nice work Arcadi! Great team at MinuteFood
Love your narration and voice! I hope to see more from arcadi alongside kate
Thoroughly enjoyed this episode ! Hope to see/hear more of Arcadi in the future :)
Arcadi que gusto escucharte aquí! Recordé con mucho cariño tus videos en el canal de TipTop
Nicely done!
Good job!! I loved the accent too, my students will appreciate the extra variety in pronunciations
Great job!
Great hosting Arcadi! I will definitely try this out, sounds tasty :))
great work, Arcadi!
I love how you animated the malliard reaction!
I'm from Myanmar and I appreciate that ye mentioned it! My grandma loves this kind of rice
Che! muy bueno este video, me encanta este canal! Seguí así Acardi! Saludos desde Argentina!
HE RICKROLLED US IN THE CREDITS HOLY FU- hes a madman.
I look forward to hearing more Arcadi!
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.
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!
Molt bon video Arcadi!
My late sister would make tahdig once a month. It was great.
Well done, Arcadi! 💗💜💙
I really like your first video, gracias
My best guess is that humans prefer foods with variation in texture because it indicates to the brain that you're getting a wider variety of nutrients. Part of the reason why good food (and I mean actually good food, not junk food) tastes good is because that usually means it's made of a wide variety of building blocks that your body can use to build lots of fancy stuff at a cellular level, which in turn makes you healthier.
guess i'm not a human, i love shredded chicken with mashed potatoes and diced veggies all mixed together in a single mass
I mean with the fibers of the chicken, creaminess of the potato and the crunch of the vegetables, it still provides a little bit of variation in texture lol its fine your still like the rest of us
i shred my chicken and dice my vegetables in a food processor @@Ardient_
Smoothe pudding tastes pretty good too.
I don't really cook, but this video was absolutely great!!! Well done on your "first" video!!!
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.
Pegao! Love it. Manjar de los dioses en mi opinión. I eat it constantly. Thank you and great job!
I love your art
Ahhh a vídeo by Arcadi? I love it ❤
In Korean barbecues with flat pans we keep the last few pieces of the meat and add in rice, gochujang, eggs, and vegetables and make a fried rice out of the pan. It is done on a flat and wide surface, it is cooked on the fat from the meat, and most importantly you NEVER touch the thinly spreaded rice on the pan until it starts steaming from the surface. After which the heat is turned down to a minimum. What you end up with is a fried rice that is deliciously scorched on entire one side, a finale for all good Korean barbecues.
If you think about it, dosa from South India which is a crisp crepe of fermented ground rice, also fits the category
Great Video Arcadi :)
I loved all of the rainbows on the crispy rice. Made me want some so bad. 🤤
We call it pega in Colombia, it is a beautiful thing
wow in Brazil we generally don't like scorched rice, even though rice is one of our main dishes
Your voice sounds so soothing, like a cool dad 😆
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!
Te ha salido redondo el vídeo, Arcadi. ¡Buen trabajo!
Can’t believe a fellow terreta compatriot is doing the art for a minute channel 😍
Concón is amazing, specially when you add some beans
I just learned about reducing sugars in my biochem class. They are hemiacetals when in ring form
Colombia = Pegao; great job on your first video Arcadi; also, really enjoy your animations.
concón mentioned 😍
Thanks
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.
... Instant sub, this is lit!
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!
As someone who likes crispy, scorched rice, I love this video!
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.
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.
your catalan accent is so warmfeeling, love to hear it more often
Love sneaky's like this one 6:38
When I make pilaf, I cook it without making it crispy.
But for reheating, I fry it up in a pan to get it crispy. So far never had to worry about overcooking the rice that way. And since my stove doesn't support paella pans, I can still get a good ratio o crispy to fluffy rice.
I just love pilaf. When I cook it, I cook loads of it and every following day I prepare the leftovers in a different way. In the summer I love to add fresh tomtoes from the garden. Since this prevents crispification, I crip up some of the pilaf in a separate pan and add it on top of the other pilaf.
The pilaf my family makes is, I think, a georgian variant, though it's hard to tell, since foods in the caucasus region can have quite some similarities. But I know that the mentioned tahdig in Iran essentially means bottom of the pan.
Crispy rice is just the best.
Arcadia, you're so good! I love your narration and voice! Honestly gonna get a lot of use out of this, but for the exact wrong reason. I hate when crispy textures are mixed into things, and this let me know how to stop my rice from crisping. Like I do enjoy crisp things, and I'm fine with things having a small outer layer of crispy, like chicken skin. And I do like things like cottage pie with tons of textures combines, it's not they I don't like texture mixtures. I just don't like putting crispy or crunchy things with soft things...though maybe I'll try it once, just for you. I got gifted a 25 pound sack of rice, might as well XD
I'm all here for that! The fun of it all is understanding the science of food to make it how YOU like it! 😜
- arcadi
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).
Arrancó y dije "eh, qué pasó con Kate", pero te ganaste mi corazón :3 Buen video!
We even also have it in central europe but as a dessert (Reisauflauf)
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.
Paella’s, any, crunchy rice was my dad’s favorite part of dinner. We used to fight over “el pegaó” while growing up and I always make sure there’s pegaó whenever I make rice wether white, arroz con pollo, paella or arroz con gandules.
Viva el arroz pegaó!!! 🇵🇷weeeeepppppaaaaa!
my brother in law has a rice cooker with a superb function specifically for tahdig
Arcadi was amazing this episode
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.