Thanks to you guys for sharing your stories and recipes! Maria is a total master chef and I'm so glad I got to learn from her. Happy to hear you enjoyed the episode :)
Derrick Parker I already know how much water to add to my rice, cover the rice let it come to a boil then lower the flame and let it cook after about 25 minutes the rice should be cooked and this is when I turn the rice grabbing from bottom up put lid back on and I always leave it for couple more minutes and it's done. When you leave it covered and alone all the built up steam in there will cook that rice perfectly. Hope I explained it well lol
if you move to much the rice before the water get evaporate the rice will get muchi "Amogollao" you need to let the water get evaporate then put the lid and let the rice cook... and then move the rice..!
You're right, no stirring until the water is completely evaporated. then stir once or twice after...and you definitely want some rice to stick how else are you going to get pegao 😉...chorrizo is not part of arroz con gandules it's supposed to be jamon de cocinar.
Hey *****, we're recipe-testing right now for the upcoming e-recipe book! I'll be sending out updates on that on the newsletter on www.CookingWithGranny.TV
+Suzi Duzi I am physically in the middle of designing the recipe book for the show right now -- how funny. If you would like the rice and peas recipe beforehand, please email me at feedmegranny@gmail.com and I can get that over to you soon.
+Cooking with Granny ...Thank you! I have such a hard time with rice.. my beans are delish & im a great cook but the damn rice! if i make it with the beans, its always cruncy... i dont get it
Hey, we're working on the e-recipe book for the whole series now! It's a lot of work because grandmothers never measure, and we're working with some recipe testers now, but it's coming soon and will be sent out in our newsletter!
Grandma Maria is so funny, I wish she was my grandma! I like the chemistry you have with Grandma Maria! I would love to eat her food, Bendicion Abuela!
Thanks, Charli Barrtow! Grandma Maria's knives joke definitely cracked me up -- really didn't see that one coming. And her food is ridiculously good! I was testing her recipes for our upcoming CWG e-recipe book, and both dishes came out so tasty!
Wrong, in Puerto Rico we do pork shoulder (Aka as Pernil) every sunday for family gatherings. She is from New York and might not be aware of how actual puerto ricans cook and eat. There is no Texan BBQ or Louisianna pork that can beat the flavor pork shoulder
Saint Sebastian Hart of one world she says she is from pr true. But my grandfather made pork shoulder just like this. He used to mail them to NYC. They don't just roast while pigs like she says. She also didn't state that it's called lechon
I love Grandma Maria this was a wonderful experience!
I love grandma personality. it doesn't matter to me if shes not making her food the correct way or not. she's beautiful. 😍
Delicious!
MariniSol While editing this episode, I had to go out and get pernil twice in one week! So delish!
LOL that was awesome! Jace loved seeing grandma on TH-cam and himself :) Nice Job guys!
Thanks to you guys for sharing your stories and recipes! Maria is a total master chef and I'm so glad I got to learn from her. Happy to hear you enjoyed the episode :)
can definitely see how everyone makes their Arroz con gandules diffently. I never stir my rice through cooking process.
Gisel Burgos what does that do to the rice?
Derrick Parker I already know how much water to add to my rice, cover the rice let it come to a boil then lower the flame and let it cook after about 25 minutes the rice should be cooked and this is when I turn the rice grabbing from bottom up put lid back on and I always leave it for couple more minutes and it's done. When you leave it covered and alone all the built up steam in there will cook that rice perfectly. Hope I explained it well lol
Gisel Burgos me either girl stirring it makes it mushy!
Marinate your pork overnight in a plastic bag. Keeps all the flavor better.
if you move to much the rice before the water get evaporate the rice will get muchi "Amogollao" you need to let the water get evaporate then put the lid and let the rice cook... and then move the rice..!
+Yolycher Fan I think that's what may have gone wrong for me last night lol. I'll try it this way next time.
ladyhoffa ok.. good luck!
that's true
You mean amogollado
You're right, no stirring until the water is completely evaporated. then stir once or twice after...and you definitely want some rice to stick how else are you going to get pegao 😉...chorrizo is not part of arroz con gandules it's supposed to be jamon de cocinar.
Where is your top from? I love it!
Thanks! It's from Top Shop. I love it tons, too!
+Cooking with Granny do y'all have a website with the ingredients on there
Hey *****, we're recipe-testing right now for the upcoming e-recipe book! I'll be sending out updates on that on the newsletter on www.CookingWithGranny.TV
Cooking with Granny thank u so much
+Cooking with Granny sabia bueno?
Buy the garlic peeked already. It's easier. No stinky fingers :)
You need my mother on this show.
Where is she located? Can I interview her for the Cooking with Granny blog in the meantime?
But ur mother don’t know how to cook Puerto Rican food.
Mmmmm que rico. Somos nuevas a su canal 💌🛎👍
❤️❤️❤️❤️❤️❤️❤️
💋💋💋💋💋💋💋
Where’s the SOFRITO oregano and Sazon? That pernil gonna be hella plain and pry dry!
what temperature do you put it in the oven
Luisa Guzman 350
They make it like this in PR. In pr it's called lechon. Whole roasted pigs.
how can I print the rice & beans recipe?
+Suzi Duzi I am physically in the middle of designing the recipe book for the show right now -- how funny. If you would like the rice and peas recipe beforehand, please email me at feedmegranny@gmail.com and I can get that over to you soon.
+Cooking with Granny ...Thank you! I have such a hard time with rice.. my beans are delish & im a great cook but the damn rice! if i make it with the beans, its always cruncy... i dont get it
+Suzi Duzi I totally understand. Rice is so tricky! But Grandma Maria here definitely has it down pat.
Why don't they write down the recipes so we can print it out?
Hey, we're working on the e-recipe book for the whole series now! It's a lot of work because grandmothers never measure, and we're working with some recipe testers now, but it's coming soon and will be sent out in our newsletter!
Does abuela uncover the pernil at the last hour ?
Medio hambre Abuela.
Aaaww I didn't see her there eating. She missed out on some delicious food.
Caroline is not Rican she dont know how to ise a knife lol
Grandma Maria is so funny, I wish she was my grandma! I like the chemistry you have with Grandma Maria! I would love to eat her food, Bendicion Abuela!
Thanks, Charli Barrtow! Grandma Maria's knives joke definitely cracked me up -- really didn't see that one coming. And her food is ridiculously good! I was testing her recipes for our upcoming CWG e-recipe book, and both dishes came out so tasty!
I wish she could give us the exact amount 😣 how am i supposed to know how much chicken broth
It's called culantro.
my abuelitas and mother used salchichon not chorizo
Dewel Rivera Don’t use salchichon. Tell ur abuela and mother that it’s a sin.
Wrong, in Puerto Rico we do pork shoulder (Aka as Pernil) every sunday for family gatherings. She is from New York and might not be aware of how actual puerto ricans cook and eat. There is no Texan BBQ or Louisianna pork that can beat the flavor pork shoulder
+adam diaz jr Thank you! (Applause)
Saint Sebastian Hart of one world she says she is from pr true. But my grandfather made pork shoulder just like this. He used to mail them to NYC. They don't just roast while pigs like she says. She also didn't state that it's called lechon
espazito is italian wtf
That's the incorrect way to season a pork the Puerto Rican style
Sazon Man It’s correcto.