Thanks for watching! If you liked this video, I think you'll love this one too! th-cam.com/video/rDEBw-P9Mu4/w-d-xo.html (This Method Changed the Way I Make Fried Chicken)
I’m not going to watch this. It simply came up on my suggestions feed. I don’t support killing animals. You can cook better “forever” without doing so, and you will live longer, and healthier for it.
I'm Persian, and the marinade is the same as what we use for chicken kabob/ joojeh kabob, but my family doesn't use black pepper or coriander in it. Some do, I think. The essence is really turmeric, garlic, and lemon juice. We also usually put em on skewers and use a charcoal box grill, but pan searing is a nice way for people that don't want to grill. Thank you for the idea! If you leave the rice on the burner with low heat, you can get a nice crispy layer we call "Tahdig"(bottom of pot). It's a little tricky to not burn it, but if you do it properly the rice comes out like a nice cake if you flip the pot. Great cooks in Iran are truly skilled at flipping the pot at the right time. This kind of rice is called "Kateh", which just means you cook it the whole way through the first time. This is also a lebanese dish, so there's a difference in cooking procedure I'll care to respect, where they put delicious noodles and spices in the bottom of the pot, while we usually put the oil in the water (with the rice cooker, even). The oil makes the rice not stick when you flip, and they usually add a heavy pinch of salt too. The max-effort persian rice is called "Polo", and is what you actually get if you go to a restaurant or have the fortune to be invited for dinner (and they're very generous with invites, despite how laborious the cooking process is), you'll get "Polo". "Polo" is made by parcooking the rice in fairly salty water (or soaking it in brine beforehand) and then cooking it full again on low heat, allowing the steam to escape the rice, achieving a crazy balance of fluffy-yet-still-separable-grains in rice. The yogurts we often serve it with are "mast-o-khiar" (yogurt and diced cucumbers, often with some dill) and "mast-e-mousir" (yogurt with garlic i think, this is more restaurant-y). Great video! Can't wait to see your other ones.
Alright Charlie, this is the third video of yours that I’ve watched in 24hrs. I’m really liking the niche you’re carving out. It’s reminiscent of Ethan Chleblowski, but a little less technical and more practical. Keep doing what you’re doing and I’ll share your vids.
Thank you! Yeah I'm still trying to figure out exactly where I fit in with all of that but I think you're right that I tend to prefer more practical tips rather than diving super deep into the science. Both are useful of course, but there are already others who do the science thing well.
@@CharlieAndersonCooking as a home cook, I’m looking for application of the science. There is an area between Chleblowski and Weissman that I think could be filled. A little more detailed and explained more thoroughly than Weissman ( I love his vids, but they’re very “do it this way and don’t ask why or papa no kiss” 😂) but a little more practical and human than Chleblowski’s very scientific approach. Maybe you oughtta break down one of Weissman’s vids and talk about why he made some of the choices he made. Just a thought.
Ahhh, Salt Fat Acid Heat, the single book every good chef has read or who have studied the concepts covered in the book. This video helped remind me to keep its concepts in mind and especially reminded me of the importance of acidity. I personally don’t like acidic foods so I tend to forget or just not include any acidic ingredients when I’m cooking but I always need to remind myself that just a little bit can go a long way.
Yeah I think it's essential reading for anyone getting into cooking! I agree though, it's surprising how big of a difference a little acid can make! Even if you're not trying to make the dish taste particularly acidic, it just helps to brighten up the entire dish.
I've been cooking for myself and my now wife for over 8 years now and learned almost everything from the internet and youtube videos like these. I like that you go into detail about WHY we do a lot of the things we do whether it be intuition, learned from trial and error, or from being told so from someone else. Learned a lot from only the few videos I watched of yours. Thanks for the tips and keep it up you are doing fantastic!
I copied more the techniques here of cooking the chicken and the rice as oppose to the actual ingredients (primarily marinating the chicken with greek yogurt and toasting the rice before cooking it). Those two things made a world of difference. Literally one the best meals I ever made myself. When can we expect to see a take on salmon on this channel?
Zero doubt in my mind your channel is about to blow in 2023 dude, your content is legit FANTASTIC. I'm an NYC native & current Miami resident and the only thing I've been unable to find is a TRUE slice of NY Pizza & your pizza series has really opened my eyes to the mistakes I was making when trying to recreate an authentic slice, thank you!👍👍👍
Just saying man, nyc pizza is different cause of the water. I don’t remember which food TH-camr it was that found out but there are noticeable differences because of the water
@@aaronbissoondial2109 Thanks for the recommendations friend, I'll definitely check them out. IDK if you've tried it but another great one is Andiamo in Design District, really fantastic.
One cannot possibly underestimate how great cast iron pans are for recipes like this. They take some getting used to if you came from the classic cheap Ikea non-stick pans (as many college students do), but it is absolutely worth it. And a good enough one will not break the bank. For pots though....they are an investment, but you do no have to go completely crazy here. Once you have a good one you will have it for life, and your grandchildren are gonna fight over it some day. First time I used my "Staub" brand Dutch Oven was a real epiphany and I have never ever looked back.
So today I made the best chicken I’ve ever made in my life and it’s directly because of this video. I didn’t know food could be this good, let alone that I could create it, but her I am; filling my belly with the impossibly good made real. Thank you 👌
Any in rice, when adding vermicelli, in the beginning, try adding a couple of whole cardamoms and one piece of small cinnamon. You will love your rice even more.
Hi Charlie, I made this tonight , it was a hit with the hubby and even the teenagers loved it. Such flavor and the chicken was so juicy. This is my new go to , thanks so much
I am currently a senior college student and I consider my love of cooking a blessing. It's the first time that I'm cooking for myself but experimenting, learning and exploring what I can and can't do in the kitchen has been interesting. That said, I'm still not confident in my cooking so I haven't been cooking for anyone else. I will add this recipe to my repertoire
I just made this. Turned out excellent! I was really surprised by the cinnamon in the rice. I thought it was weird but when combined with the other flavors it worked really well.
This video inspired me to start learning how to actually cook and to put in the effort. After watching this I made this meal and it came out perfect, the rice is truly brilliant!
As someone who’s been eating this food my whole life and also work as a chef in Lebanese kitchen for 10 years. The ratio of Vermicelli to rice should be more. The method of washing the rice till it runs clear is correct and toasting the rice in the fat before boiling helps with binding the flavors and also helps with Separation. I would recommend using ghee instead of olive oil or you can do 50/50. The ghee enhances the flavor of the noodles and rice to the next level. We also use a stick of cinnamon and bay leaves at the resturant while boiling.
I think this problem of Westerners putting too much water in their rice was several decades in the making. Rice Brands (Uncle Ben, etc) always specified the amount of water to add to *dry* rice on their packaging, 2 to 1 for decades, not taking *rinsing* the rice into account because thats a personal choice to rinse it or not. But when you rinse it the rice will absorb *a lot* of water already and thats where the mushiness will come from. So yes, 1 1/4 to 1 for rinsed rice is perfect if you added fat/oil to the pan. Great videos by the way.
From health POV, oven wins. No going over the oil smoke point, no black bits (carinogetic). Maillard reaction is all fine, but its about browning, not blackening. You can still achieve your flavour goals without black spots (turn before black, put into oven and let rest for some minutes. Same procedure with Steaks)
Came for secret to NY style pizza but now im devouring rest of your content. Quality of your work is great. I really hope that you make it big one day.
Great video! I'm right there with you, I've been casually cooking forever and the gift of Salt, Fat, Acid, Heat absolutely changed my outlook on cooking entirely. Thanks for sharing, good luck with everything!
Charlie, this video was really inspiring! Thanks so much for making me a much better beginner cook. I can't wait to learn more from you and I'm actually enjoying cooking for a change. Thank you.
Hey I really appreciate that, your comment made my day! That's exactly the goal of my channel, so I'm glad to hear that you found the video so helpful!
I can totally relate to what you are saying. I've been home cooking since I was 18, and I'm 38 and it wasn't until corona outbreak until I really got it. I had time during lockdowns to read and watch, to experiment and learn all the principles. Before that I was mindlessly following recipes. Now I can just open my fridge and come up with something delicious in just 30 min.
we as Turkish people always make our rice this way ! But we mainly use sunflower oil instead of olive oil and if we really want to make a tasty rice we use butter to fry those cut pasta
Interesting info. More ideas: 1) Cook the chicken first then the rice in the same pan to transfer that left-over chicken flavor to the rice, and also reduce the amount of dishes you have to wash. 2) Halal cart style: add some shredded lettuce and bite-sized tomatoes on top. 3) It tastes better eaten with your fingers. I actually tried the halal cart version of this dish for the first time yesterday and it turned out delicious, 10/10, and my only take was to serve the portion with less rice next time.
@@miraclemaker1418 Do you eat burgers with a fork and knife? "but uuh it's different that's bread and that's rice". For your info, a lot of people eat rice with their hands like the Saudis, depending on the occasion and mood, and hands are washed before so it's completely fine.
@@zakariachana burger and fries only cover your fingertips with grease. You have to scoop that shit to eat rice with hand. That's absolutely disgusting. No matter who does it.
made this recipe!!! so delicious, andi would never have figured this out 🥹 the chicken was so tender and yummy definitely gonna make again!! and the little noods in the rice!! so good
Great video! Totally agree that cooking is really more about understanding basic principles and less about recipes - and it’s usually the case that having that foundational knowledge means you can cook anything with confidence. Looking forward to more of your videos!
One of my favorite cooking videos of all time. Super excited to make this! Ordered the book too. Knowing the hows and whys of cooking seems really interesting
I'm a big fan of cooking chicken like this under broiler, on the top rack, in the oven. A lot of times, I will cut the chicken ahead of time and get the marinade on all sides of each piece too. Definitely a good dish to master!
I'm glad I found this channel! I feel like this is a mix of Adam Regusea and Joshua Weissmans channel. I love the ratios and science involved and the beautiful editing.
I just made the recipe and shared it with my mom for lunch. It was phenomenal. Aromatic, flavorful, the texture was great. I can't cook ( currently ) but "your" recipe was simple enough to make well anyways. We already had most of the ingredients and it was cheap/healthy. Thanks for sharing the knowledge and story.
I just tried your chicken recipe using yoghurt that was about to expire and some random spices I had and it turned out to be the best chicken I've ever made without a flame grill.
I cheesed out at your cast iron skillet handle cover. I have the same style lodge cover in red and the end is all burnt up as well. still works like a champ!!!! love your videos
Imo best way for cooking rice is adding watter (or preferably broth, if you are making risotto even part wine) little by little so you get whatever texture you want without overcooking.
Cheers for the upload. Maybe you might want to try this? Basmati rice as prepared in your video, to which I add... Butter, Stock cube (be that Veg, Beef or even Chicken flavour) Creamed coconut. Bring to the boil, simmer until cooked. I also like to add a splash of either Teriyaki sauce, Dark soy sauce or even Worchester sauce. As for the quantities of the above - one needs to experiment.
First time watching one of your videos. I like your vibe man. You explain things very well and I can’t wait to watch more and get further tips! Top man.
Just found your channel today and I’ve gotta say you have some great content especially for a channel that isn’t even two weeks old yet, keep up the content and I could see you having a couple mill subs in no time! Also I find it funny that in a different video you mentioned you went to school at Michigan and as a current umich student my diet is almost entirely rice and chicken😂
Yooooo what the heck, I too have been making this exact chicken dish like once or twice a week!!! Such a great way of getting in protein with full flavor !
Whas the first video I watched & couldn't look away. Very professional, easy to understand & was really refreshing how you broke down cooking into concepts that can be applied universally with a simple dish. Liked, subed & shared!
Notes : - Pound meat to a uniform thickness (for even cooking) - Season meat in advance (helps with texture and flavor) - Marinade meat with slightly acid ingredients and some spices (here : greek yogurt, lemon juice, olive oil, coriander seeds, cumin seeds, black peppercorns, smoked paprika, turmeric, garlic) - Oil absorbs and distributes flavors very efficiently - Sear chicken (high heat) to make it taste good (2 to 3 min per side)
I've adopted these techniques from watching cooking shows over the years, but now I'm meal prepping to lose weight and you've added more tools I can place in my tool box. Subscribed.
I was just having a talk with a friend about how this is the way people should approach cooking/recipes should be phrased. Recipes are like wildly inconsistent training wheels on a bicycle. They'll let you move some distance, but you'll never really fly on a bike until you learn how to balance (which isn't as hard as it might seem at first)
When in Japan I ate chicken that was cooked on the outside and raw in the middle. I can only assume that the recipe calls for very fresh chicken and that is how one can eat raw chicken. It was at a japanese bbq place and the staff specifically told us not to put it on our table bbq, but to dip it in the soy sauce and just eat it. I would eat it again in a heart beat. Never imagined I would eat raw chicken or that it would taste so good.
Don't stir the rice so much, you just put starch back in the water defeating the rinsing step. After adding water only one brief stir, just when the water is getting hot, and that is it. Also, after rinsing the rice, try soaking it for a couple of hours in the cooking water before your start cooking, cook time will be much shorter and texture a bit better.(I haven't tryed this with basmati, but works great with medium grain)
I started following you from your pizza series, but this is quickly becoming my favorite cooking channel. It’s not click hairy, you don’t have some goofy gimmick, just valuable cooking lessons. Unfortunately I don’t know if the algorithm rewards quality straight forward content
Just do the plain basic one, but with uniform seasoned meat and slap 2T/30g of peanut butter into the rice before serving. Much easier to do in bulk for meal preps (leaving the peanut butter for after reheating is done).
My husband HATES al dente pasta. He loves him some soft asf pasta. So one day I jokingly (and lovingly) gave him a plate of food featuring a chicken breast and said the chicken was perfectly al dente just for him. He lost it. 😂
Thank you for the recipe! This looks so delicious, I gotta try it sometime. Also love the food science injected throughout the video, super informative!
After years of cooking rice using the absorption method, I've recently switched over to the boiling method. 1 part rice to 4 parts liquid and boil for 8-10 minutes. After that drain the excess moisture and add the rice back into the hot pot, cover and let sit for 10 minutes off the heat. I also use better than bouillon chicken stock so I don't feel as bad draining my homemade chicken broth.
Trying to teach people that lesson about cooking not being about recipes or ingredients but principles and methods that apply universally across dishes can be quite difficult but is 100% a game changer. Cooking a tender cut of chicken breast has almost nothing to do with the recipe and everything to do with the basic fundamentals you show in this video about making the meat cook evenly, salting in advance to break down the protein and retain moisture, searing the meat to create that crispy outer layer and knowing how long to cook something without overcooking... A person who does all these things right will make a much juicier tender and delicious piece of meat than someone who added a bunch of fancy ingredients and just cooked it haphazardly. And these types of things apply to more than just meat, if you're making a vegetable dish with lots of different vegetables you need to learn that they cook at different rates so when you add them to the pan and in what order matters allot. Knowing which flavors compliment each other in terms of salt, acidity, sweetness, etc. So much of good cooking is just doing very basic stuff very well and worrying about the complex recipes later. Recipes are more of a guideline anyway, a good cook is an artist in the kitchen and can improvise and swap out ingredients, work with what they have to make something delicious.
Thanks for watching! If you liked this video, I think you'll love this one too!
th-cam.com/video/rDEBw-P9Mu4/w-d-xo.html (This Method Changed the Way I Make Fried Chicken)
All the trust fundife, it affords one so much time
I’m not going to watch this. It simply came up on my suggestions feed. I don’t support killing animals. You can cook better “forever” without doing so, and you will live longer, and healthier for it.
Here's a little trick. You can add stock/broth in place of water when cooking rice to add even more flavor.
Obviously.
That's not a trick it's common knowledge
Man, the internet is filled with so many people who just complain about nothing.
@@taylorking460Right?? Thanks for the trick I never heard of that before lmao
Jeez some people are arse holes, man is just spreading flavour wisdom.
I'm Persian, and the marinade is the same as what we use for chicken kabob/ joojeh kabob, but my family doesn't use black pepper or coriander in it. Some do, I think. The essence is really turmeric, garlic, and lemon juice. We also usually put em on skewers and use a charcoal box grill, but pan searing is a nice way for people that don't want to grill. Thank you for the idea!
If you leave the rice on the burner with low heat, you can get a nice crispy layer we call "Tahdig"(bottom of pot).
It's a little tricky to not burn it, but if you do it properly the rice comes out like a nice cake if you flip the pot. Great cooks in Iran are truly skilled at flipping the pot at the right time.
This kind of rice is called "Kateh", which just means you cook it the whole way through the first time. This is also a lebanese dish, so there's a difference in cooking procedure I'll care to respect, where they put delicious noodles and spices in the bottom of the pot, while we usually put the oil in the water (with the rice cooker, even).
The oil makes the rice not stick when you flip, and they usually add a heavy pinch of salt too.
The max-effort persian rice is called "Polo", and is what you actually get if you go to a restaurant or have the fortune to be invited for dinner (and they're very generous with invites, despite how laborious the cooking process is), you'll get "Polo". "Polo" is made by parcooking the rice in fairly salty water (or soaking it in brine beforehand) and then cooking it full again on low heat, allowing the steam to escape the rice, achieving a crazy balance of fluffy-yet-still-separable-grains in rice.
The yogurts we often serve it with are "mast-o-khiar" (yogurt and diced cucumbers, often with some dill) and "mast-e-mousir" (yogurt with garlic i think, this is more restaurant-y).
Great video! Can't wait to see your other ones.
yeah no shit did you see the book he suggested
Lots of cool ideas here from persian/iranian cuisine, thanks!
love me some fluffy basmati rice
mast-o-khiar = tzatziki apparently
Alright Charlie, this is the third video of yours that I’ve watched in 24hrs. I’m really liking the niche you’re carving out. It’s reminiscent of Ethan Chleblowski, but a little less technical and more practical. Keep doing what you’re doing and I’ll share your vids.
Thank you! Yeah I'm still trying to figure out exactly where I fit in with all of that but I think you're right that I tend to prefer more practical tips rather than diving super deep into the science. Both are useful of course, but there are already others who do the science thing well.
@@CharlieAndersonCooking as a home cook, I’m looking for application of the science. There is an area between Chleblowski and Weissman that I think could be filled. A little more detailed and explained more thoroughly than Weissman ( I love his vids, but they’re very “do it this way and don’t ask why or papa no kiss” 😂) but a little more practical and human than Chleblowski’s very scientific approach. Maybe you oughtta break down one of Weissman’s vids and talk about why he made some of the choices he made. Just a thought.
Same
@@CharlieAndersonCooking You are really striking the balance between food science youtuber and homecook youtuber perfectly. Keep it up!
@@danielbarrett3434 check out Brian Lagerstrom, he's a good balance.
This video was the tipping point for completely shifting my perspective on food. Coming back after a month here just to appreciate.
That’s awesome to hear, thanks for coming back!
Ahhh, Salt Fat Acid Heat, the single book every good chef has read or who have studied the concepts covered in the book. This video helped remind me to keep its concepts in mind and especially reminded me of the importance of acidity. I personally don’t like acidic foods so I tend to forget or just not include any acidic ingredients when I’m cooking but I always need to remind myself that just a little bit can go a long way.
Yeah I think it's essential reading for anyone getting into cooking! I agree though, it's surprising how big of a difference a little acid can make! Even if you're not trying to make the dish taste particularly acidic, it just helps to brighten up the entire dish.
I've been cooking for myself and my now wife for over 8 years now and learned almost everything from the internet and youtube videos like these. I like that you go into detail about WHY we do a lot of the things we do whether it be intuition, learned from trial and error, or from being told so from someone else. Learned a lot from only the few videos I watched of yours. Thanks for the tips and keep it up you are doing fantastic!
I copied more the techniques here of cooking the chicken and the rice as oppose to the actual ingredients (primarily marinating the chicken with greek yogurt and toasting the rice before cooking it). Those two things made a world of difference. Literally one the best meals I ever made myself. When can we expect to see a take on salmon on this channel?
I'm glad to hear that!! I actually do have a salmon dish that I make all the time so I'll have to make a video about that soon!
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Hi
Zero doubt in my mind your channel is about to blow in 2023 dude, your content is legit FANTASTIC. I'm an NYC native & current Miami resident and the only thing I've been unable to find is a TRUE slice of NY Pizza & your pizza series has really opened my eyes to the mistakes I was making when trying to recreate an authentic slice, thank you!👍👍👍
Miami Slice in downtown and Tropical Pizza at Gramps in Wynwood are 2 places I’ve grown to really like as a North Jersey native
Just saying man, nyc pizza is different cause of the water. I don’t remember which food TH-camr it was that found out but there are noticeable differences because of the water
@@aaronbissoondial2109 Thanks for the recommendations friend, I'll definitely check them out. IDK if you've tried it but another great one is Andiamo in Design District, really fantastic.
One cannot possibly underestimate how great cast iron pans are for recipes like this. They take some getting used to if you came from the classic cheap Ikea non-stick pans (as many college students do), but it is absolutely worth it. And a good enough one will not break the bank. For pots though....they are an investment, but you do no have to go completely crazy here. Once you have a good one you will have it for life, and your grandchildren are gonna fight over it some day. First time I used my "Staub" brand Dutch Oven was a real epiphany and I have never ever looked back.
I like stainless steel cause then you can deglaze and make a good sauce. Cast Iron doesn't handle acids well
So today I made the best chicken I’ve ever made in my life and it’s directly because of this video. I didn’t know food could be this good, let alone that I could create it, but her I am; filling my belly with the impossibly good made real. Thank you 👌
That’s awesome to hear, I’m glad you enjoyed it!
typical indian cooking style, the way he marinated the chicken.
Any in rice, when adding vermicelli, in the beginning, try adding a couple of whole cardamoms and one piece of small cinnamon. You will love your rice even more.
Hi Charlie, I made this tonight , it was a hit with the hubby and even the teenagers loved it. Such flavor and the chicken was so juicy. This is my new go to , thanks so much
I am currently a senior college student and I consider my love of cooking a blessing. It's the first time that I'm cooking for myself but experimenting, learning and exploring what I can and can't do in the kitchen has been interesting. That said, I'm still not confident in my cooking so I haven't been cooking for anyone else. I will add this recipe to my repertoire
I just made this. Turned out excellent! I was really surprised by the cinnamon in the rice. I thought it was weird but when combined with the other flavors it worked really well.
Yeah it seems strange but once you try it, you'll never go back! I'm glad you liked it!
I really appreciate that you explain always why you do things instead of just doing them and reference from where you learned it from.
Glad I'm not the only one who relied heavily on the classic chicken, rice, hot sauce combo!
This video inspired me to start learning how to actually cook and to put in the effort. After watching this I made this meal and it came out perfect, the rice is truly brilliant!
Asalamalaikum brother I am Lebanese and I approve of this shawarma dish including the rice looks amazing. Sahtain(God bless and enjoy). Nice video.
As someone who’s been eating this food my whole life and also work as a chef in Lebanese kitchen for 10 years. The ratio of Vermicelli to rice should be more. The method of washing the rice till it runs clear is correct and toasting the rice in the fat before boiling helps with binding the flavors and also helps with Separation. I would recommend using ghee instead of olive oil or you can do 50/50. The ghee enhances the flavor of the noodles and rice to the next level. We also use a stick of cinnamon and bay leaves at the resturant while boiling.
Toasting the rice with spice is a nice trick I'll add to my cooking arsenal.
I'm curious to watch your other videos too! 👍
I think this problem of Westerners putting too much water in their rice was several decades in the making. Rice Brands (Uncle Ben, etc) always specified the amount of water to add to *dry* rice on their packaging, 2 to 1 for decades, not taking *rinsing* the rice into account because thats a personal choice to rinse it or not. But when you rinse it the rice will absorb *a lot* of water already and thats where the mushiness will come from. So yes, 1 1/4 to 1 for rinsed rice is perfect if you added fat/oil to the pan. Great videos by the way.
From health POV, oven wins. No going over the oil smoke point, no black bits (carinogetic). Maillard reaction is all fine, but its about browning, not blackening. You can still achieve your flavour goals without black spots (turn before black, put into oven and let rest for some minutes. Same procedure with Steaks)
For rice im too lazy. I just use rice cooker and put chicken in air fryer and enjoy watching anime on tv
Came for secret to NY style pizza but now im devouring rest of your content. Quality of your work is great. I really hope that you make it big one day.
I appreciate that, I’m glad you like the videos!
Great video! I'm right there with you, I've been casually cooking forever and the gift of Salt, Fat, Acid, Heat absolutely changed my outlook on cooking entirely. Thanks for sharing, good luck with everything!
Dude your content is so helpful and quality. The right amount of accessibility and science knowledge. Keep posting man! You’re gonna blow up!
Wow. I am literally at the rice n chicken stage! Glad I found your channel and this video specifically, lol!
I'm surprised this channel has so little recognition! These videos are so high quality 👍
For real!!
Charlie, this video was really inspiring! Thanks so much for making me a much better beginner cook. I can't wait to learn more from you and I'm actually enjoying cooking for a change. Thank you.
Hey I really appreciate that, your comment made my day! That's exactly the goal of my channel, so I'm glad to hear that you found the video so helpful!
This was great, definitely gonna try this.
- A new subscriber
😐
do we care? no
@@alihaidari2454 well frankly, I do
@@alihaidari2454agreed. Attention seekers everywhere.
@@alihaidari2454 why is there hate in your heart?
I can totally relate to what you are saying. I've been home cooking since I was 18, and I'm 38 and it wasn't until corona outbreak until I really got it. I had time during lockdowns to read and watch, to experiment and learn all the principles. Before that I was mindlessly following recipes. Now I can just open my fridge and come up with something delicious in just 30 min.
honestly there's something comforting about making boring food sometimes. I can't explain it lol.
Great practical straight to the point videos you're making Charlie. I'm here for it. Keep it up!
Thank you, I'm glad you like them!
we as Turkish people always make our rice this way ! But we mainly use sunflower oil instead of olive oil and if we really want to make a tasty rice we use butter to fry those cut pasta
As a lebanese person, This is amazing! Great job bruv!
Interesting info. More ideas:
1) Cook the chicken first then the rice in the same pan to transfer that left-over chicken flavor to the rice, and also reduce the amount of dishes you have to wash.
2) Halal cart style: add some shredded lettuce and bite-sized tomatoes on top.
3) It tastes better eaten with your fingers.
I actually tried the halal cart version of this dish for the first time yesterday and it turned out delicious, 10/10, and my only take was to serve the portion with less rice next time.
Number three is fucking disgusting
@@miraclemaker1418 Do you eat burgers with a fork and knife? "but uuh it's different that's bread and that's rice". For your info, a lot of people eat rice with their hands like the Saudis, depending on the occasion and mood, and hands are washed before so it's completely fine.
@@zakariachana burger and fries only cover your fingertips with grease. You have to scoop that shit to eat rice with hand. That's absolutely disgusting. No matter who does it.
Loved the simplicity of the cooking. I always wanted to make rice this way.
made this recipe!!! so delicious, andi would never have figured this out 🥹 the chicken was so tender and yummy definitely gonna make again!! and the little noods in the rice!! so good
Dude, I love your videos, but particularly this one! I love this and it's now a staple - thanks!
I'm glad to hear that! It's definitely a staple for me as well.
That rice was honestly basic I was hoping you would add way more spices lol at least some garlic and tumerec and paprika
Great video! Totally agree that cooking is really more about understanding basic principles and less about recipes - and it’s usually the case that having that foundational knowledge means you can cook anything with confidence. Looking forward to more of your videos!
One of my favorite cooking videos of all time. Super excited to make this!
Ordered the book too. Knowing the hows and whys of cooking seems really interesting
There's a Netflix show with the same name by the author as well, taught me a lot! I'm sure the book has tons more wisdom but the show was really good.
I'm a big fan of cooking chicken like this under broiler, on the top rack, in the oven. A lot of times, I will cut the chicken ahead of time and get the marinade on all sides of each piece too. Definitely a good dish to master!
I'm glad I found this channel! I feel like this is a mix of Adam Regusea and Joshua Weissmans channel. I love the ratios and science involved and the beautiful editing.
This man is crazy underrated, looking forward to see you hit 100k soon.
Thanks for providing such detailed information and not just simply cooking it. Definitely going to give this a try.
I just made the recipe and shared it with my mom for lunch. It was phenomenal. Aromatic, flavorful, the texture was great. I can't cook ( currently ) but "your" recipe was simple enough to make well anyways. We already had most of the ingredients and it was cheap/healthy. Thanks for sharing the knowledge and story.
I just tried your chicken recipe using yoghurt that was about to expire and some random spices I had and it turned out to be the best chicken I've ever made without a flame grill.
I cheesed out at your cast iron skillet handle cover. I have the same style lodge cover in red and the end is all burnt up as well. still works like a champ!!!! love your videos
Imo best way for cooking rice is adding watter (or preferably broth, if you are making risotto even part wine) little by little so you get whatever texture you want without overcooking.
A Lebanese dish made better than us Lebanese people. Well done my friend! I’m definitely sharing this video ❤️
For the rice deep dive, don’t overlook pressure. My pressure rice cooker is great, but my mother-in-law’s rice made in a pressure cooker is gorgeous.
Have you considered using a Japanese Rice Cooker? I’ll never go back! Really enjoying your presentations!
Fuiyoh!
Thanks for the recipe, really appreciate the style of giving bonus information that can be applied to more than just this one dish.
Cheers for the upload.
Maybe you might want to try this?
Basmati rice as prepared in your video, to which I add...
Butter, Stock cube (be that Veg, Beef or even Chicken flavour) Creamed coconut.
Bring to the boil, simmer until cooked.
I also like to add a splash of either Teriyaki sauce, Dark soy sauce or even Worchester sauce.
As for the quantities of the above - one needs to experiment.
I did not deserve to be called out to the degree that I was in the first 31 seconds of this video lol
First time watching one of your videos. I like your vibe man. You explain things very well and I can’t wait to watch more and get further tips! Top man.
Cooking videos help me to de-stress. Thanks.
Simple but effective. I like the unemphatic, undramatic style. It's just food, after all.
If I could get good making chicken and rice meals like this I don’t think I’ll ever get bored and actually stick to a diet
I consider myself lucky to watch this video and your channel ! Thank you so much Charlie 🙌🏽
Just found your channel today and I’ve gotta say you have some great content especially for a channel that isn’t even two weeks old yet, keep up the content and I could see you having a couple mill subs in no time! Also I find it funny that in a different video you mentioned you went to school at Michigan and as a current umich student my diet is almost entirely rice and chicken😂
Haha yeah it’s a great meal for saving money as a college student! (Especially if you’re trying to eat relatively healthy)
Not even really into TH-cam cooking channels but your video came across my feed and the content slaps. New sub here
Haha I appreciate that, I’m glad you like it!
first video ive seen of yours and instantly subcribed, even ordered the book. 10/10 video information pacing and presentation
Yooooo what the heck, I too have been making this exact chicken dish like once or twice a week!!! Such a great way of getting in protein with full flavor !
Whas the first video I watched & couldn't look away. Very professional, easy to understand & was really refreshing how you broke down cooking into concepts that can be applied universally with a simple dish. Liked, subed & shared!
Yo Charlie had to come back and tell you this recipe was great. The fam devoured it. Also your pizza dough is now my go to. Keep it up! ❤
I JUST REALLY FALL IN LOVE WITH THIS CANNEL
Notes :
- Pound meat to a uniform thickness (for even cooking)
- Season meat in advance (helps with texture and flavor)
- Marinade meat with slightly acid ingredients and some spices (here : greek yogurt, lemon juice, olive oil, coriander seeds, cumin seeds, black peppercorns, smoked paprika, turmeric, garlic)
- Oil absorbs and distributes flavors very efficiently
- Sear chicken (high heat) to make it taste good (2 to 3 min per side)
amazing video. blew my mind with the toasting the rice bit. imma start doing that from now on!
I finally got around to making this. I messed it up and it was still top 3 dishes I’ve ever made. Thank you!
I'm glad to hear that! It's easily one of my favorites as well (if not my favorite)
I've adopted these techniques from watching cooking shows over the years, but now I'm meal prepping to lose weight and you've added more tools I can place in my tool box. Subscribed.
Really enjoyed your video, Charlie . . . both by content and techniques. Much appreciated in your straight forward approach. Cheers!
Darryl
I love cooking chemistry!
I was just having a talk with a friend about how this is the way people should approach cooking/recipes should be phrased. Recipes are like wildly inconsistent training wheels on a bicycle. They'll let you move some distance, but you'll never really fly on a bike until you learn how to balance (which isn't as hard as it might seem at first)
When in Japan I ate chicken that was cooked on the outside and raw in the middle.
I can only assume that the recipe calls for very fresh chicken and that is how one can eat raw chicken.
It was at a japanese bbq place and the staff specifically told us not to put it on our table bbq, but to dip it in the soy sauce and just eat it.
I would eat it again in a heart beat.
Never imagined I would eat raw chicken or that it would taste so good.
Washing your rice also helps remove some excess starch and gives you a fluffier product!
Don't stir the rice so much, you just put starch back in the water defeating the rinsing step. After adding water only one brief stir, just when the water is getting hot, and that is it. Also, after rinsing the rice, try soaking it for a couple of hours in the cooking water before your start cooking, cook time will be much shorter and texture a bit better.(I haven't tryed this with basmati, but works great with medium grain)
I'm going to have to look it up but Asians rinse their rice before cooking and I have no idea how often they stir. Maybe that way is best?
First video of yours I've watched and I'm subscribing cus of how you explain the details and WHY some things should be done a certain way. Good stuff!
ahh i spent all morning trying to find this recipe. so worth. going to make it tonight
I love that you put principles before details, it sets the intention for everything to fall into place.
Really high quality content. I can feel you're gonna grow in leaps and bounds imminently!
Also, that's some beautiful long grain basmati!
Hope algorithm picks you up soon man you deserve it
always pumped to find a new cooking channel to sub to.
Absolutely great video. It is a lifesaver for college cooking. Thanks a lot mate
Learning to sear my chicken is one of the best things that could have happened to me.
this man sounds like and most american irish person i've ever heard
I started following you from your pizza series, but this is quickly becoming my favorite cooking channel. It’s not click hairy, you don’t have some goofy gimmick, just valuable cooking lessons. Unfortunately I don’t know if the algorithm rewards quality straight forward content
Just do the plain basic one, but with uniform seasoned meat and slap 2T/30g of peanut butter into the rice before serving. Much easier to do in bulk for meal preps (leaving the peanut butter for after reheating is done).
My husband HATES al dente pasta. He loves him some soft asf pasta. So one day I jokingly (and lovingly) gave him a plate of food featuring a chicken breast and said the chicken was perfectly al dente just for him. He lost it. 😂
Thank you for the recipe! This looks so delicious, I gotta try it sometime. Also love the food science injected throughout the video, super informative!
your vids are fantastic man, very informational yet so easy to follow
After years of cooking rice using the absorption method, I've recently switched over to the boiling method. 1 part rice to 4 parts liquid and boil for 8-10 minutes. After that drain the excess moisture and add the rice back into the hot pot, cover and let sit for 10 minutes off the heat. I also use better than bouillon chicken stock so I don't feel as bad draining my homemade chicken broth.
Been making shawarma for a while now. I normally add some tomato sauce to the mix too. So good.
Interesting, I'll have to try that!
Tomato paste I meant not sauce
Going to try this recipe tomorrow. Looks delicious!
If you want easy ways to flavor rice, use broth, add spices like cardamom pods, cinnamon, turmeric, cloves and allspice.
Trying to teach people that lesson about cooking not being about recipes or ingredients but principles and methods that apply universally across dishes can be quite difficult but is 100% a game changer. Cooking a tender cut of chicken breast has almost nothing to do with the recipe and everything to do with the basic fundamentals you show in this video about making the meat cook evenly, salting in advance to break down the protein and retain moisture, searing the meat to create that crispy outer layer and knowing how long to cook something without overcooking... A person who does all these things right will make a much juicier tender and delicious piece of meat than someone who added a bunch of fancy ingredients and just cooked it haphazardly.
And these types of things apply to more than just meat, if you're making a vegetable dish with lots of different vegetables you need to learn that they cook at different rates so when you add them to the pan and in what order matters allot. Knowing which flavors compliment each other in terms of salt, acidity, sweetness, etc. So much of good cooking is just doing very basic stuff very well and worrying about the complex recipes later. Recipes are more of a guideline anyway, a good cook is an artist in the kitchen and can improvise and swap out ingredients, work with what they have to make something delicious.
How does this channel only have 2.5k
Wow , how do you make it look so simple AND amazing. Could you please do a video on vegetables Charlie?
That's what cooking vidéos should look like. "What you do sucks and that's how to improve it."
Thx mon ami.