I really respect this channel. They’re chefs, they’re not dicks, they’re making it accessible for anyone. Take nothing away from them tbh, running a restaurant is difficult enough and having the time for all of this means they’ve got the budget to have the right amount of staff which gives them time to show us these videos (I would imagine they use these videos to train their staff and actually save time in their business) clever stuff. Nice work chefs.
out of curiosity i looked it up (i live in the US so i would never be able to go), their restaurant is very expensive. i looked up the menu online and 38$ usd entrees are everywhere. this isn't a knock on them but generally the restaurant industry becomes less toxic the higher up on the chain you go
@@frodothehobo9938 europe doesn’t tip 20-25% at the end of your meal… Price are the same. We just pay decently wait staff directly instead of making them beg.
Hi Guys, as a gastro-pub manager in London who has also worked with chefs of this caliber, I must say this series is fantastic. I have picked up so many tips and tricks in relation to my own cooking! Please keep it going! Can't wait to see what's in store over the next few weeks!
Recipes like this (in smaller quantities) are real money savers, especially for single people it's prety much a fridge raid for the stuff you have kicking about that you dont know what to do with or that is about to turn.
This is legit! I'm Nigerian so grew up on beautiful, flavourful rice dishes. The rinsing of the rice in a bowl minimum 4 times...yes! This is how I was raised to do it
I love this channel. I worked as a chef some 20 odd years ago. This really takes me back and the best part is I’m still learning thanks to fellas like y’all. I make similar rice dishes twice a week for the exact reasons you mention in the video. Thanks for these videos chefs!
if your going to try this with a home teflon coated rice cooker then um don't ,cook it on the stove in a pot , the sugars in the onions and tomato , pepper ect.. will stick and ruin your cooker you will have a heck of a time cleaning it , aside from that i guess it's ok , chicken is a delicate flavour and think it would be over powered by the tomato/peppers/hot sauce here but then i never tried it so i'll side with Fallow that it's good , Great Job keep the video's coming 🙂
It is interesting that one to one liquid to rice works. I have always done one and a half liquid to one rice, it's what we were taught in Culinary School. It must be the extra liquid from the veg and pastes added. I am going to try this in my Dutch Oven.
So happy to see a professional advise on the 1-1 volume for rice to liquid in a proper recipe like this. When you cook at such large volumes it becomes immediately obvious that the 1:2 ratios you get from some recipes are totally wrong if you scale them up.
@@TheRatchetnclankYes, I think it was. But the OP did make an interesting point, which is that the packages of commercial rice usually advise a 2:1 ratio of water (because that's what so many non-Asians use) to rice. With the additional vegetables and chicken pieces, the chunkiness throws that ratio much, much closer to 1:1.
I tried this recipe, on a smaller scale maybe 1.5 cups of rice, and the rice was very undercooked but the dish was not "wet". Are you saying the ratios change based on the size of the recipe? I've always cooked rice at a 1:1.5 ratio with great success so maybe I should have stuck to that for the small batch?
I saw your fried chicken video and then your rice video, it is cool how open minded you are about cooking. But I would note: elegance sometimes lies in simplicity. Don't over complicate simple dishes. Good ingredients and good execution is enough. Love your channel!
The toasty, golden brown rice at the bottom of the pot is a classic ingredient in many rice dishes worldwide. It is known by many names: la pega in Colombia, concern in the Dominican Republic, tip nasi in Indonesia, tahdig in Iran, Okoye in Japan, Burundi in Korea, and socarrat in Spain. In Hong Kong, we call it Fan Ziu.
The caramelized bits reminds me of a dish we make called Claypot Rice. If you ever get the chance to visit Hong Kong, definitely give it a try. There's a long wait for this dish though because it's traditionally made by cooking the rice and the ingredients over coal on a medium to low heat. But it's well worth waiting for it. Tastes even better when you pair it with the special blend of sweet soy sauce that the diners will give you when serving it to you.
If you buy a rice cooker or that heavy bottom pot. Cooking rice in the future. Water to the first knuckle or if placing hand flat onto rice water will cover fingers but not hand. Keep learning. Love this channel.
Love your episodes. super helpful. after this rice episode, would love to see your take on a proper paella. i live in Barcelona, and they are typically overcooked, overscorched in local tourist restaurants. made one at home, chicken, prawns, and veggies, fluffier. pure Catalonian heresy, I am sure. Would love your take on this.
Love your curries-have lived in UK and India for short period, and have to say UK has the best curries. Sad but true. Maybe because migrants come from all areas of India etc. love to re create these curries in Oz.
@fallowlondon do you guys have any recommendations on worth-it restaurant quality cookware or essentials to have for cooking at home? Ie best frying pans, etc. thanks
I have learned a lot from this channel and it is clear the two authors know how to cook, but there is no way a stock made from cubes, as suggested at 5:08, will yield jellified stock, nor will it give the depth of flavour you want. Love the channel all the same.
As an Asian, I approve this method. Uncle Roger would be proud. On a serious note, love the channel and especially the POV videos. As a former chef they are really fun to watch.
My Chef show how much he loves me and my dishwashing team by bringing us heaping bowls of mixed protein & veg rice. Eating over the sink after midnight, just before the final push.I Heaven.
This looks straight amazing. NEXT LEVEL RICE indeed. Im making some chicken stock right now for the first time. Try some rice this week.. polenta in the morning :)
Chef, thanks for this, it gave me some ideas. I suspect you'll find that a fair number of your viewers do in fact have chicken stock available at home. I haven't used a bouillon cube in years. Admittedly, I wish I could just walk a bunch of my mise-en-place bowls over to the sink and let someone else deal with them.
looks awesome. additional knowledge for cooking rice asian way of no rice cooker, push the flame to max all the way to the beginning. wait for boil. wait for it to boil for at least 39 seconds then turn the flame down to the weak flame just enough to continuously cook then you just wait. no mixing needed at all. no need to keep opening it. you can cook a rice for at least 10 mins
It would really help if the most important information is also in the description! As a starter to cooking it was quite hard to follow at times - looks banger tho
If using a pan on the hob at home. Put a sheet of tin foil over the top of the pan, then put the lid on and crease the foil down around the pan to create an airtight seal to keep all that steam in.
As someone whose been cooking rice all his life yr heat is too hot and those crispy bits are going to be bitter, add more oil and lower the heat, you also need to fluffy the rice at least twice not touching the bottom so when its ready you will pop it out like a cake, i have enjoyed yr other recipes
Will, that rice cooker looks so very much like a slow cooker (actually I do have a Rival brand _Crock Pot_ ); are there any important differences, or could I indeed use my slow cooker to do this? I've always used a cast-iron Dutch oven, and it seems to work well enough, but if using my Crock Pot would be easier ...
I love Golden Sella, it's very hard to mess up. I find other Basmati rices get sticky and mushy a lot easier. This is kind of how I make my rice, but I half cook the rice first and I usually boil off the excess liquid in the sauce until it's very thick (since the rice has already mostly been cooked). Also, a lot, lot more meat. I get most of my flavour from the chicken/lamb.
Looks delicious! One part stock to one part rice. Is it volume or weight? 1 liter of rice to 1 liter of stock, or 1 kg of rice to 1 kg of stock? Thanks for all the great videos. I enjoy following along and sometimes I try out some of the recipes…
Love your work very informative, but there is know way that chicken stock is anything like 2-3 litres of water & 2-3 stock cubes I’ll hunt for your how to make good chicken stock On your channel now
Shocked that he knows the actual term in Spain for “socarrat”, for the toast caramelized rice at the bottom of the cooker. Even some people in Spain don’t call it that
1ml of water is equal to 1g. So he used 2kg of rice and 2L of stock. (This obviously assumes that stock has the same density as water, which it doesn't but is probably close enough) The beauty of the metric system.
I really respect this channel. They’re chefs, they’re not dicks, they’re making it accessible for anyone. Take nothing away from them tbh, running a restaurant is difficult enough and having the time for all of this means they’ve got the budget to have the right amount of staff which gives them time to show us these videos (I would imagine they use these videos to train their staff and actually save time in their business) clever stuff. Nice work chefs.
Couldn't agree more. Their passion really shines through. inspirational
Hear, hear! And well said. I couldn't agree more.
out of curiosity i looked it up (i live in the US so i would never be able to go), their restaurant is very expensive. i looked up the menu online and 38$ usd entrees are everywhere. this isn't a knock on them but generally the restaurant industry becomes less toxic the higher up on the chain you go
@@frodothehobo9938 europe doesn’t tip 20-25% at the end of your meal… Price are the same. We just pay decently wait staff directly instead of making them beg.
@@thierryfaquet7405Do u live or have u ever lived/ worked in the US before?
Hi Guys, as a gastro-pub manager in London who has also worked with chefs of this caliber, I must say this series is fantastic. I have picked up so many tips and tricks in relation to my own cooking! Please keep it going! Can't wait to see what's in store over the next few weeks!
Our pleasure!
just had the opportunity to visit this restaurant recently. Surreal 10/10
Recipes like this (in smaller quantities) are real money savers, especially for single people it's prety much a fridge raid for the stuff you have kicking about that you dont know what to do with or that is about to turn.
Watching from Ireland, cheers lads, Brillant content, learning loads 😊
This is legit! I'm Nigerian so grew up on beautiful, flavourful rice dishes. The rinsing of the rice in a bowl minimum 4 times...yes! This is how I was raised to do it
That chicken stock with allllll it's beauty 🥰👍
I love this channel. I worked as a chef some 20 odd years ago. This really takes me back and the best part is I’m still learning thanks to fellas like y’all.
I make similar rice dishes twice a week for the exact reasons you mention in the video. Thanks for these videos chefs!
Made this a few times and love it. Would love to get a detailed recipe for it though
if your going to try this with a home teflon coated rice cooker then um don't ,cook it on the stove in a pot , the sugars in the onions and tomato , pepper ect.. will stick and ruin your cooker you will have a heck of a time cleaning it , aside from that i guess it's ok , chicken is a delicate flavour and think it would be over powered by the tomato/peppers/hot sauce here but then i never tried it so i'll side with Fallow that it's good , Great Job keep the video's coming 🙂
Adding runny yolk to any rice dish makes it 1000x times better
It is interesting that one to one liquid to rice works. I have always done one and a half liquid to one rice, it's what we were taught in Culinary School. It must be the extra liquid from the veg and pastes added. I am going to try this in my Dutch Oven.
Make sure you stir it like he does before he puts the lid on. But, yeah, I think you're right. He uses a big tub of puréed pepper.
So happy to see a professional advise on the 1-1 volume for rice to liquid in a proper recipe like this. When you cook at such large volumes it becomes immediately obvious that the 1:2 ratios you get from some recipes are totally wrong if you scale them up.
It wasn't 1-1 though as there was tons of other sauce from the tomato/pepper puree. It was more 1-1.5
??????
@@TheRatchetnclankYes, I think it was. But the OP did make an interesting point, which is that the packages of commercial rice usually advise a 2:1 ratio of water (because that's what so many non-Asians use) to rice. With the additional vegetables and chicken pieces, the chunkiness throws that ratio much, much closer to 1:1.
I tried this recipe, on a smaller scale maybe 1.5 cups of rice, and the rice was very undercooked but the dish was not "wet". Are you saying the ratios change based on the size of the recipe? I've always cooked rice at a 1:1.5 ratio with great success so maybe I should have stuck to that for the small batch?
@@TheRatchetnclankyeah indeed. If that wasn’t in there it would be too dry 1-1 only
I saw your fried chicken video and then your rice video, it is cool how open minded you are about cooking. But I would note: elegance sometimes lies in simplicity. Don't over complicate simple dishes. Good ingredients and good execution is enough. Love your channel!
The toasty, golden brown rice at the bottom of the pot is a classic ingredient in many rice dishes worldwide. It is known by many names: la pega in Colombia, concern in the Dominican Republic, tip nasi in Indonesia, tahdig in Iran, Okoye in Japan, Burundi in Korea, and socarrat in Spain. In Hong Kong, we call it Fan Ziu.
I'll add another; khurchan in Punjabi
And pegao en Puerto Rico 🇵🇷
we call it "angebrannt"
@@christiankoch4627 who?
"Tutong"
Hail fellow rice lovers
This is fantastic. So good to get a detailed step by step recipe.
Your channel makes me miss working in a kitchen!
The caramelized bits reminds me of a dish we make called Claypot Rice. If you ever get the chance to visit Hong Kong, definitely give it a try. There's a long wait for this dish though because it's traditionally made by cooking the rice and the ingredients over coal on a medium to low heat. But it's well worth waiting for it. Tastes even better when you pair it with the special blend of sweet soy sauce that the diners will give you when serving it to you.
If you buy a rice cooker or that heavy bottom pot. Cooking rice in the future. Water to the first knuckle or if placing hand flat onto rice water will cover fingers but not hand. Keep learning. Love this channel.
Fantastic. I am too old and under-equipped to be arsed and competent. Unusually fun to watch.
Professionalism speaks for itself. These guys are killer - Canada.
Fallow am trusting the process and loving your videos. Just on another level step by step cooking. Top Man ✨👑👏🏿
Looks delicious! I fancy a portion myself! I also love seeing the preparation as well as cooking all of the food
Love your episodes. super helpful. after this rice episode, would love to see your take on a proper paella. i live in Barcelona, and they are typically overcooked, overscorched in local tourist restaurants. made one at home, chicken, prawns, and veggies, fluffier. pure Catalonian heresy, I am sure. Would love your take on this.
The knife technique on that garlic made me blush
Love your curries-have lived in UK and India for short period, and have to say UK has the best curries. Sad but true. Maybe because migrants come from all areas of India etc. love to re create these curries in Oz.
@fallowlondon do you guys have any recommendations on worth-it restaurant quality cookware or essentials to have for cooking at home? Ie best frying pans, etc. thanks
Check out America's test kitchen
I have learned a lot from this channel and it is clear the two authors know how to cook, but there is no way a stock made from cubes, as suggested at 5:08, will yield jellified stock, nor will it give the depth of flavour you want. Love the channel all the same.
As an Asian, I approve this method. Uncle Roger would be proud.
On a serious note, love the channel and especially the POV videos. As a former chef they are really fun to watch.
Made this today, absolutely unreal!
My Chef show how much he loves me and my dishwashing team by bringing us heaping bowls of mixed protein & veg rice.
Eating over the sink after midnight, just before the final push.I
Heaven.
this channel is quickly becoming the standard for restaurant vlogging. well done
A proper dedicated rice cooker with stock changed my rice to top tier
Always wondered whether to get a rice cooker. Living on my own and only cooking for one makes decisions like this more tricky rather than easier.
He needs to get introduced to the Persian Tah-dig! That's the O.G. of the crispy bottom
Would you please make a Video about your dishwashers.They all do a hard job as well.
This looks straight amazing. NEXT LEVEL RICE indeed. Im making some chicken stock right now for the first time. Try some rice this week.. polenta in the morning :)
i put a knob of butter in my rice cooker 50/50 water with coconut milk, banging.
Such a banging recipe boys! Thank you!
Just followed it with what i had, which was seriously minimal and elderly, far ken ell, yum. Thanku.
Forget air fryers..... a rice cooker is the crucial bit of kit for any kitchen
Thank you for sharing the information
As a Chef I respect these culinary brothers. Never been to England but my first stop is Breakfast, Lunch and Dinner at Fallow!!
I learned a new word from this video: gubbins. What a great word!
cant forget tekkers
Chef, thanks for this, it gave me some ideas. I suspect you'll find that a fair number of your viewers do in fact have chicken stock available at home. I haven't used a bouillon cube in years.
Admittedly, I wish I could just walk a bunch of my mise-en-place bowls over to the sink and let someone else deal with them.
looks awesome.
additional knowledge for cooking rice asian way of no rice cooker, push the flame to max all the way to the beginning.
wait for boil. wait for it to boil for at least 39 seconds then turn the flame down to the weak flame just enough to continuously cook
then you just wait.
no mixing needed at all. no need to keep opening it.
you can cook a rice for at least 10 mins
Everything but the kitchen sink rice dishes are awesome
It would really help if the most important information is also in the description! As a starter to cooking it was quite hard to follow at times - looks banger tho
Great,. Superb vid as ever. Brilliant marketing.
You look exactly like manuel neur!! 😮
If using a pan on the hob at home. Put a sheet of tin foil over the top of the pan, then put the lid on and crease the foil down around the pan to create an airtight seal to keep all that steam in.
@02:20 Just realised you sliced a clove of garlic like we are supposed to slice an onion - not sure my knife skills are up to that! 😁
Love this channel
this dude is like the caucasian lucas sin. would love to see a collab
Sounds like fun cross between a paella a biryani nice
That does look good. Thanks
Says dice onions and proceeds to slice!😂 Looks banging though, thanks chef👍
Heh. Despite the warnings of a certain famous French TV/YT chef, I still dice my onion/garlic like you do.
As someone whose been cooking rice all his life yr heat is too hot and those crispy bits are going to be bitter, add more oil and lower the heat, you also need to fluffy the rice at least twice not touching the bottom so when its ready you will pop it out like a cake, i have enjoyed yr other recipes
gonna make this for the fam this looks amazing
Heck yeah to the Golden Sella rice shout out
Hi! Can you please let me know what knife you are using to break down all the veggies?😊
i cook "one pot" rich dishes like these all the time. awesome to see chefs doing the same!
how do you heat it up to serve for customers?
He says in the video that it is, served with chicken oysters@@BobaPhettamine238
staff meal I guess
He just warms it up on pan adding some sauce, from chicken hes cooking later
This lad knows his stuff.
Really does look tremendous that.
Over season the liquid is a good tip
Is the ratio of same amount of rice and liquid by volume or weight?
Will, that rice cooker looks so very much like a slow cooker (actually I do have a Rival brand _Crock Pot_ ); are there any important differences, or could I indeed use my slow cooker to do this? I've always used a cast-iron Dutch oven, and it seems to work well enough, but if using my Crock Pot would be easier ...
I presume you can freeze that stock for future batches of rice if you have a smaller rice cooker
thank you delicous
I love Golden Sella, it's very hard to mess up. I find other Basmati rices get sticky and mushy a lot easier.
This is kind of how I make my rice, but I half cook the rice first and I usually boil off the excess liquid in the sauce until it's very thick (since the rice has already mostly been cooked). Also, a lot, lot more meat. I get most of my flavour from the chicken/lamb.
Absolutely love this
Jesus! That looks amazing!
Looks delicious! One part stock to one part rice. Is it volume or weight? 1 liter of rice to 1 liter of stock, or 1 kg of rice to 1 kg of stock? Thanks for all the great videos. I enjoy following along and sometimes I try out some of the recipes…
he literally said weight
@@gozutheDJ literally or verbally?
1kg stock 1kg rice. A litre of stock will probably weigh 1kg anyway if it’s liquid.
same thing innit
@@gozutheDJthanks - I must have missed it.
Any rice with crispy bottoms is so damn good.
Very nice
Top chefs
Similar to joloff! Love it
Great stuff
Was the rice uncooked when you put it in the rice cooker?
Love your work very informative, but there is know way that chicken stock is anything like 2-3 litres of water & 2-3 stock cubes
I’ll hunt for your how to make good chicken stock
On your channel now
Fuck me this looks fantastic - love the channel, live down in Camberwell so definitely hoping to swing by the restaurant at some point (around payday)
Rice cooker pot - definitely stuck. Really stuck. Need a sharp edged spatula or spoon because that pegao is heaven.
Crunchy chicken flies 🥰🥰🥰
excellent content, keep it coming boys
that looks amazing
Golden Sela rice = par boiled basmati. Fantastic video as always, guys!
I _thought_ it looked familiar. Thanks for the tip! 👍
Shocked that he knows the actual term in Spain for “socarrat”, for the toast caramelized rice at the bottom of the cooker. Even some people in Spain don’t call it that
Equal weight or equal volume stock/rice?
1ml of water is equal to 1g. So he used 2kg of rice and 2L of stock. (This obviously assumes that stock has the same density as water, which it doesn't but is probably close enough) The beauty of the metric system.
Rice cooker and MSG, Uncle Roger will be proud.
Oh f*ck that guy 😅
Uncle Who?
💤 bore off
Nobody cares about that twat anymore
I bet you’re fun at parties.
Golden Sella is parboiled basmati rice.
Wow...I can tell this guy has been around some black folks in the UK. He's got all the lingo that people use to describe stuff. Respect!
What camera did you used to your neck?
मसाले भात..
that rice looks like something else
Big fan of Uncle Roger and YOU!
Good
That’s a banger
A variation on the clay pot rice.