The BEST way to cook rice (is not what you think)
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- čas přidán 7. 06. 2024
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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!
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!
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.
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
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
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???
0:43 Kate really came back from her vacay to let him know she is still in charge here
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!
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.
I love your narration! Thanks for taking over for Kate this video XD
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!
You are super fun to listen to, thank you for doing this video!
I got rickrolled 🤣 I should have known better when the fake credits said: "Things I'm never gonna do..." 😅
Good to meet you, Arcadi! Nice video, your channel always discusses the most unique but relatable food topics
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!
This guy should host more videos, i like his sense of humor
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
Arcadi! Maravilloso video encantado de verte narrando uno de estos vídeos y felicidades por el trabajo habitual!
Nice work Arcadi! Great team at MinuteFood
This is the only video I've seen on this channel, you did a good job dude!
Excellent information!! Thank you.
Great job, Arcadi! I hope you narrate some future videos. Well done!
Brilliant Arcadi! I'm here for more of your work :)
Arcadi, me encantó tu voz y tu estilo. Me dieron muchas ganas de probar socarrat! Espero que Kate te deje subir más videos!
Great video!! Super well explained and interesting to learn there's scorched rices outside Paella. We need more videos des de La Terreta! ❤
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?
Loved this new narrator! Please do more.
Love the change up between narration and script writing styles. Keep it up MinuteFood! lol
In southern Brasil we have dish called carreteiro made by salty meat (charque) with rice and the crisp makes it good
Thanks for your all your animations Arcadi! Great video.
He seguido este canal por mucho tiempo pero nunca pensaria que un español llegase a presentar una video, ¡¡¡sigue asi Arcadi!!!
You're so talented, Arcadi!
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!!!🎉
Thoroughly enjoyed this episode ! Hope to see/hear more of Arcadi in the future :)
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
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)
I love how you animated the malliard reaction!
Love your narration and voice! I hope to see more from arcadi alongside kate
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 hosting Arcadi! I will definitely try this out, sounds tasty :))
Arcadi que gusto escucharte aquí! Recordé con mucho cariño tus videos en el canal de TipTop
Nicely done!
great work, 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)...
Great job!
Arcadi, great job!
I look forward to hearing more Arcadi!
Good job!! I loved the accent too, my students will appreciate the extra variety in pronunciations
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
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'm from Myanmar and I appreciate that ye mentioned it! My grandma loves this kind of rice
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
Molt bon video Arcadi!
My late sister would make tahdig once a month. It was great.
Te ha salido redondo el vídeo, Arcadi. ¡Buen trabajo!
Che! muy bueno este video, me encanta este canal! Seguí así Acardi! Saludos desde Argentina!
I really like your first video, gracias
Great Video Arcadi :)
I love your art
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!
HE RICKROLLED US IN THE CREDITS HOLY FU- hes a madman.
I don't really cook, but this video was absolutely great!!! Well done on your "first" video!!!
Your voice sounds so soothing, like a cool dad 😆
Can’t believe a fellow terreta compatriot is doing the art for a minute channel 😍
Well done, Arcadi! 💗💜💙
Ahhh a vídeo by Arcadi? I love it ❤
I just learned about reducing sugars in my biochem class. They are hemiacetals when in ring form
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
Concón is amazing, specially when you add some beans
Pegao! Love it. Manjar de los dioses en mi opinión. I eat it constantly. Thank you and great job!
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.
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.
your catalan accent is so warmfeeling, love to hear it more often
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.
Arrancó y dije "eh, qué pasó con Kate", pero te ganaste mi corazón :3 Buen video!
As someone who likes crispy, scorched rice, I love this video!
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.
concón mentioned 😍
... Instant sub, this is lit!
Thanks
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!
We even also have it in central europe but as a dessert (Reisauflauf)
wow in Brazil we generally don't like scorched rice, even though rice is one of our main dishes
my brother in law has a rice cooker with a superb function specifically for tahdig
If you think about it, dosa from South India which is a crisp crepe of fermented ground rice, also fits the category
Arcadi was amazing this episode
What types of rice work best?
Colombia = Pegao; great job on your first video Arcadi; also, really enjoy your animations.
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.
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.
Hey man, this was a good video. Have some cameos in the future, I'll be looking for them :)
Finally! A beautiful video on how to make concon!
Now to avoid doing any of it, because I do not like it! 😂
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.
Love sneaky's like this one 6:38
the script was really endearing :)
As a Spanish fan of this channel I approve. More Arcadi please.