Hersha and Nigel became good friends and she actually liked the reaction video he made. Hersha also explained that the way she made Egg Fried Rice was according to the instructions of the BBC
That explains a whole lot! But it doesn't explain how she says that she "doesn't know anyone who owns a rice cooker", when Uncle Roger suggested to just buy a goddamn rice cooker💀💀💀 I... am not convinced she has any Asian friends?? 😆
Not only do you wash the rice but my Singapore Chinese girl friend’s sweet old granny taught me to SAVE the water from the washing in a big pitcher/bucket then use it to water the plants! She said the bits of dirt have minerals and the starch is a good fertiliser. I don’t know if her science was right but it saved water and the plants did thrive.
The amounts of minerals and starch are likely insufficient to make any real difference. The real benefit is finding a use for the rice rinsing water rather than wasting it.
@@ChefBrianTsao did you know that in the west apparently all our white rices have the nutrients sprayed on, so when you "wash" the rice you aren't washing off the starches, you're washing off the nutrients that were added back after stripping off the bran? It probably doesn't matter if you're making a complete meal and you're just using the rice as a pure carbohydrate flavor absorber, but if you aren't, maybe we don't really need to wash the rice? I have a lot of Asian friends who wash thier rice because "it's traditional", but what if it's totally unnecessary?
oh man I remember just how shocked I was at the Hersha fried rice lmao. I was so appalled I ran to my mom like "look at what this woman's doing omg". As an Indonesian-Chinese living in Malaysia, fried rice has been such a staple around me my whole life so I was really shocked that someone could mess it up this badly and be endorsed on national TV too.
Just to add, recently a video of "Singapore Chicken Curry" by New York Times was so horrible, NYT actually took down the video 😂😂😂 it's amazing how some people can completely butcher Asian cuisines that are widely popular with so many available recipes online 😂😂😂
I grew up in an Iranian household. My mom used the technique of boiling rice and straining it, but for the specific purpose of making potato tahdig - with the rice out of the pot, she’d put some oil on the bottom and arrange slices of potato, before putting the rice back in the pot. The rice finishes cooking, and the potatoes get beautifully crispy and golden.
"you Brits keep adding water to your rice...except Gordan Ramsay" 😂😂😂 I have admit, prior to watching all these "fried rice" videos, I never knew that people could ruin fried rice in so many ways 😝
There was a follow up video where Uncle Roger went to Hersal's apartment as well as a tv interview where she says that she had to follow the BBC directions even though she would never personally do some of the techniques especially the cooking of the rice. She shows her techniques in the Uncle Roger'collab video.
You wanna seriously tell me there are official multi-level-approved BBC directions for using too much water to cook rice and afterwards draining and washing the rice? She is 100% lying and just took time to learn "her techniques" properly before Roger arrived.
@@archerymidnight3422 I've found the exact recipe. While it does say "drain off any excess water" and uses a bit too high water to rice ratio, I think she could've ignored that or rather told the editors to make a slight change on the recipe (like 50ml less water or whatever). Perhaps I'm wrong, but I don't think the BBC guide is immovable on a fried rice recipe. Maybe it's not entirely on her, but I'd still give her most of the blame.
@@SuperDi_ Good way to not get invited back to BBC again. We all do things we don't like at work, its not like she sold her soul, she followed the BBC recipe as she interpreted it.
@@SuperDi_ buddy, it’s Britain. The country whose culinary accomplishments were mostly “just boil the heck out of it” for centuries. I 100% believe that this was the way they thought it was supposed to be.
Great one Chef! I'm with you on using gas to cook - I use it at home, but in the studio I wasn't allowed to pipe in gas, so I went to induction... I'm almost an induction convert.
Back in my parents generation, boiling was the only way to cook rice. They would take some water from the pot when the rice is boiling and they drank it as “milk”. Back in the day, people in my village were too poor to buy milk so they get their nutrition from that startch water instead. As a younger generation, i can say that it is indeed an old technique, but i’m not totally unfamiliar with it :)
My now-deceased grandfather liked to take cooked rice water for me to drink too, sometimes with an egg cracked inside :D It's definitely quite a throwback for me.
Hersha made my ancestors cry with this video. In fact, they were so upset I had to go cook egg fried rice myself as punishment for watching. But this remains one of the funniest Uncle Roger videos to this day.
When I thought he was a real asian uncle, then found out he was just a character, cause I never heard Nigel Ng before, like for real? His hairstyle and the accent really make him look like an asian uncle.
Reactions to reactions seem odd, but I love them and find yours very entertaining and useful. Since Uncle Roger is a comedian commenting on chefs, it is really interesting to hear what a professional chef has to say about his commentary. I really enjoy the way you explain things! I will definitely be trying out your new sandwich shop if I ever find myself in Brooklyn 😊
"the enemy of flavour is water" - makes sense why Brits hate food so much they're completely surrounded by water. I swear the national dish here is Toast with butter and a glass of water on the side.
@@rexraptor1940 WWII had a very long effect on British cooking. Years of potatoes, victory garden food, little butter or salt or eggs and I am sure spices left people used to something very different. British kids actually preferred dried eggs to real and margarine to butter for a very long time. If you look at medieval and Renaissance English cookbooks, you’ll see that the very rich LOVED spices. Anyone who wasn’t very rich simply didn’t have access to them. So that is something to bear in mind. People get used to extra starch and water to stretch things out when that’s what’s available.
He just made another one Josh Wissmen made Thai Green Curry check that one out. It was not what I expected AT ALL. You really need to put your input on that one sir!
13:25 "You really can put down almost anything" I also agree of this, because i made many different "flavor" fried rice depends on the left over food, like curry sauce, rendang, and even with the strong ones like satay, fuyung hais, etc.... "No... I take it back..." I ALSO agree of this because Jamie's fried rice opened my eyes, lol... That tofu, man....
I'm from Bangladesh and I grew up eating "boiling rice" but usually my grandparents or aunt used to drain the rice water. We used to drink it or use it in cloths. It's doesn't taste bad and it was good for a kind of cotton so we used it like that. And for the rice,yes we cooked it bit more.
There was also a thing a few years ago where we were told to wash cooked rice due to a scare of arsenic build up in rice because of the soil it was grown in and people weren't allowed to cook rice on TV not following the guidelines.
As an Iranian I've seen both the boiled rice and the rinsing done by my family(not for fried rice but for traditional Iranian food) the idea is that you actually don't want fully cooked rice and you also want very little starch and very independent grains. So you wash your rice, you boil it until it's most of the way done, drain it, then you rinse it to stop it from cooking anymore and to get any remaining starch off let it drain till it's fairly dry, then you put it back into a heavily oiled pot so you can get the tahdig (a crunchy layer of rice/potatoes/bread) on the bottom and just finish cooking the rice.
this is very accurate and traditional. my family does exactly the same thing, except we put a wet paper towel or cloth over the pot- just under the lid while finishing the cooking process (steaming).
Same in India for biryani. Although i do that even during normal days as i want my rice completely separated and not sticky. I was really shocked when i saw half of people watching this video can't accept this method. Draining rice method as per my experiments gives the best result for basmati rice.
@@reaperthemad8731 As a Turkish i can say we only boil rice with water or milk when we gonna make dessert with it and never use rice cooker either. I think our way of doing rice is just objectively superior :D I watch soo many asian style and all of them are way too terrible for us because they looks way to wet to us. How we cook rice? Well simple actually. First we wash rice enough time to get rid of starchy water than let it sit and wait in a clean water like an hour. After an hour we put butter or if you poor vegetable oil to pan. While that heating drain the water from rice and wash again once more than drain it almost perfectly. Than put that rice to heated oil and roast it nice and well. It usualy take some time. In that time you need to keep stir the rice. When it reach the ideal condition we put water and salt. For our type of rice we use at home we use 1 cup of rice to 1.5 cup of water ratio. After stir the rice with water and salt we taste the water to see saltiness level. If we happy than let it cook alone until water completely gone. After than close the heat and let it rest like 10 minutes or we say "brew" XD Each grain rice become quite "independent" XD and non sticky and non moisty. Most of the asian style rice is looks mush to me and rice being mush is sign of bad cook here
It's the only way to cook rice bro. I even dared to try that cup of water thing...ended up being yelled at by my parents and told me that I'm dumb cuz it just made the rice so wet or borderline porridge like hahaha!
I would argue that it also depends on whether someone puts the lid on the pot or not, when cooking rice. If u leave the lid on - not much will evaporate, but should u take it off, I would put a little more than 2 parts water to 1 part rice. Just to compensate for evaporation. This part should not be variable I think.
Actually, when we cook rice, we use 1.5 or 2 cups water per 1 cup rice (depending on type), bring to boil, cover and reduce to a simmer for 15 minutes. When you remove the cover, the rice is done and no need to drain.
When my now 13 year old made rice the first time a couple years ago she legit washed the rice. Used axe body wash and everything. Now I explain everything in depth lol. My mom's italian but has always made egg fried rice for us. Thank God she doesn't fuck it up as bad as some ppl on TH-cam Edited to add: she cooks a mean fried rice these days. She does most of our cooking now.
When you buy rice here from the stores, the package literally comes with two different instructions: One for the normal method which uses the accurate amount of water, and another for an easier "excess water" method where you just strain the excess water out. I gotta be honest, i've used the excess water one for full grain rice when i want to be 100% sure it doesnt get mushy (in starchy water).
I was hoping you would review this video. Nigel and Hersha collaborated on a couple of videos after this one, including Hersha using a different recipe for egg fried rice, and both of them visiting their local China Town neighborhood.
When I was a kid, my mother taught me the ratio 1:1. 1 cup of rice = 1 cup of water. But yeah it would depend on the type of rice. Then eventually she taught me the finger technique. Just sharing....
This was the very first video that Nigel reacted, and it went viral. After that he kept the shtick going with the Jamie thing and it became even funnier, luckily for Hersha because she was taking a lot of heat for months and months.
0:08 That's because it's the instruction printed on rice bag in Britian. No I'm not joking. Just watch her reaction to Jamie egg fried rice and she pointed it out. She just had to follow the recipe BBC gave her here.
I'd just like to point out, that at the moment when he's airing his frustration about the washed rice, and he touches the bridge of his nose/forehead, a queue pops up in the video to another video, the note is entitled "How to Relieve Headache". Nice trolly touch right there! XD
Boiling rice and draining is quite common in rural India where the source of heat is fire wood. Fire wood flame is pretty inconsistent so pressure cooker is out of the equation. Drained rice tastes good if the right kind of rice is used.
I do remember living in the mountains with a tribal town with little to no electricity. And they do drain the rice, not with colander but with the lid closed and cooked them a bit more. But they do that because they don't have consistent heat source. So I do understand when you said it a "old world" method
I actually still do that when i cook one portion of rice(just enuf for me) n the lid i use has holes to drain the water cuz I m too lazy or feel it's too much work to keep track of when using pressure cooker(we don't use electric cooker)
Just to mention that the instruction on the packaging for rice (in the US) explicitly tell you not to wash the rice. They fortify the rice by "spraying" nutrients on the rice, which would be lost if it is washed. Adam Ragusea also explained this in a video.
I guess adding eggs separately is something my family (Malaysian) likes doing for our egg fried rice, I don't really see it done outside of the household...I think? But it's like the extra egg texture that our family likes in the rice, however, we still crack in one or two eggs that are cooked together with the rice cuz that's like a must, the separate ones are like extra cuz we like the texture and eggs in general 😂
we in goa, do drain rice, except using the cover plate of the vessel which is used to cook rice, we drain the water as much we can without letting the rice float away, n later cover the vessel with the cover leat with a tiny opening left to continue draining, n leave it on the stands that help to hold the whole thing in an angle which helps in pressurethe rice to drain effectively, leave it like an half an hour or so, the rice gets cool n enough moisture removes in it so that it's perfect to eat.......... I vil say is we do follow the washing rice before in hand part too,
TBH strained rice is common thing in many places in India too. We call it "de-starched" rice in slang but the way it's done is by adding excess water on purpose and cooking it to like 90%. Then you strain it to remove some of the starch, but put rice back into hot pan and cover the lid to let the remaining steam. Restaurants will often skip final steaming and store it as almost cooked rice, to cook remaining as and when required.
just wash it first, makes it easier and saves the trouble too, even when making fried rice off uncooked rice we wash the rice first, then fry & boil it
@Brian May Abella So we consider double destarched healthier and fluffier. If you wash them multiple times first, cook them Al dente, remove extra water and then steam them as and when required, you don’t gain as much weight or bloat as much. Also allows development of resistant starch (or so I’ve heard) which is good for your gut.
@@rawat789 Yeah I know that's the reason but that's a little weird. If you are that worried about starch just don't eat rice during that meal. I do wash my rice before cooking but I don't do that destarching step, I just don't eat as much rice. If you adjust your ratio of rice to other ingredients or dishes in your meal so that it is less rice forward then this step is not really necessary.
Also, the type of rice is important. The finger method results in very squishy Japonica rice. I ended up with mushy rice a couple of times in Japan before I wise up.
I am of middle easter decent and my family boils rice, always has and that’s how I learned to cook it. But I sure as shit have never seen someone run water over the rice AFTER boiling it.
Same except I'm half Mexican, and I was taught the boiling method and still do (don't have enough counter top space for rice cooker 😭) but yeah never saw someone ADD water after it's done 😂
Altitude is also a factor in water to rice ratio! I live at 6000 feet above sea level, and I have to add extra water and cooking time when I make rice.
The way I used for measuring the water to rice amount, is I stick my finger into the rice reaching the bottom, mark it with my thumb, and then put the finger again but this time on top of the rice, and fill with water to the marked level. It works for me.
In Latin America, we don't usually wash rice. We boil 2.25 cups of water per pound of rice, and in a separate pan we stir fry the uncooked rice with salt and bouillon, then add the hot water to the rice, allow it to come back to a rolling boil for about 3 minutes, then cover and simmer on medium low heat to cook it through. We only stir it ONCE, halfway through the simmer. I usually kill the heat before all the water is absorbed, leave it covered and allow it to slowly finish fluffing up. Perfectly cooked rice every time
This is the first Uncle Roger's video reacting to other chefs... and this particularly video is what made him famous. I have been looking for this video in your channel...make sense now why I couldn't see it. You should have started with this one first.
She is probably an Indian, we Indians cook biryani with boiled rice, bcoz biryani needs half done rice then the rest is cooked in spicy gravy, so we half boil rice and sometimes when we feel it's more than half done we rinse it with cold water to prevent it from further cooking bcoz rice tend to cook a bit more when it's hot So she is following wrong technique for wrong food lol Love from India
@@aimy5637 lol what? Every non vegetarian household in india makes biriyani. Atleast 99%. Most of our Saturday or Sunday we make biriyani. And I'm from the south
I have always interpreted finger test as using finger to gauge the depth of rice, then copy the same depth for water. If rice is 1 knuckle deep, put finger on top of rice, then fill 1 knuckle of water. If 2, then 2, etc.
Cook rice is not a perfect science. People around the world cook rice differently. In India they cook rice with lot of water, and when the rice is soft, they then drain the water, just like Hersha did. If the rice is moist, then they the rice back on the heat with lid on, till the rice is dry. When I was young I have worked in a Chinese restaurant, they cook rice just like you , using finger and let the rice absorb all the water. They would then wash the rice in a colander over cold water till the rice is cooled. Then drained dry. They use the cooled rice to make fried rice. Yes, they do wash rice is cold water. Back in 80's I was living in Europe. The supermarket sell rice in a bag, looks like ziplock bag, but heat resistant. So you just have to drop the bag in the boiling water till the rice is soft and then you open the bag, there you have cooked rice. Back in Europe we cook rice using cast iron pot. Same measurement 2 :1 ration . we use oven for about 50 minutes to an hour. For basmati rice which cook fast, we even use microwave oven. You can use casserole pan. The bottom line is you don't have to have a rice cooker. Rice cooker is just convenient, I could time it and when I get home in the evening my rice is cooked. But not a must.
small package rice also tends to have nutrient powder which has actually been a reason for malnutrition in some places because they wash the rice sending the vitamins and minerals away with the water
Induction stoves will use a magnetic field to create Eddy currents (essentially swirling currents) on the surface of the pan, which will generate heat on that surface. Probably not a perfect explanation but it gives you the gist!
took me a while to figure out how much water to use to get good rice, but for the type I use most often 1 cup rice to 1 1/2 cup water works really well :) and everything became easier when I got a rice cooker lol
In kuwait , we use 2 methods to cook rice. Machboos ( cooking the rice in a certain amount of water ) which is the normal way. Another way, we cook the rice in water around 80% then remove it from the water. Return in to the pan and cover it to steam and all the water evaporates. Then add butter on top. But, never to use in making fried rice.
Here in indonesia the rice cooker come with a measurement chart inside, so you always know how much water to put depends on how many cup of rice you cook. I am surprised people use finger or cup. Nobody in Indonesia does that as far as i know
I would love to hear your comments on the videos where chefs are challenged to make 3 course meals with a single appliance, or those "hotel room cooking" videos. Uncle Roger has a couple on his channel, one with coffee makers and another with a rice cooker, but there are tons of others out there, too. I really want to know if these appliances are really as versatile as people claim.
My personal opinion if you need it - rice cooker is super okay! Except for deep frying. Idk why i couldn't properly wash the remaining oil on the surface and everytime i boil water in the cooker, i can always see a suuuuperthin layer of oil on the top 🥲 and also, oil has higher boiling point (? I forget the right term) than water, so deep frying using rice cooker is not recommended. For anything else - baking, steaming, boiling - it is 100% recommended. - electric water heater. The best i did is make soft-boiled egg. I once make instant noodle with it, not recommended especially if the one you use is difficult to clean with running water and soap. - i know this is weird but apparently you can toast bread using iron....the thing to iron your clothes. I never try it, tho.
Couple things on rice to water ratios: the reason that the finger method works is because when the water just covers the rice they are basically equivalent volume, no matter how much rice you are making the extra water is essentially there because a decent amount of water will evaporate while the rice is cooking. America’s test kitchen has a great video about this. In my family, my Taiwanese mom uses the finger method with our old orange rice cooker. My brother and I can’t use the same exact technique because we both have rather large hands. Of course, the size and shape of the pot or rice cooker you cook in will affect this too. It is not a fixed ratio of 2:1 though, it depends on the pot and amount of rice
My mother used to do that with rice. Instead of washing rice before cooking she would wash after. My parents are Irish descent on both sides lol! My sister uses a microwave to cook rice. I’m the only one in my family that I know with a rice cooker. I also am teaching myself how to cook with a donabe. My rice cooker and the finger technique (no good way to put that. Sorry children) was the best two things that ever happened with my Asian cooking. I just wish I had more access to proper ingredients!
If you wanna see ghosts, bring a portable projector, go to an asian cemetery and stream the video of BBC's Egg Fried Rice or Jamie Oliver's Fried Rice. All the asian ancestors will wake up.
As a Brit I can confirm I (personally) have never seen or decided to run cooked rice under water and I am so confused as to why anyone would do that. However I will advise that I only learned about the 'Finger' technique at university when I began cooking for myself, before that ... rice was drowned and drained until I taught my mum how to properly cook rice.
Hi, traditionally, Germany is no rice country. So commercials from the 1970s to the early 2000s made us believe, that perfectly cooked rice should fall off the fork, grain by grain, when freshly cooked (look up old Uncle Ben's commercials). And the only way, to get this rice, is to boil it "al dente" and then drain it, in order to get rid of the very last bits of starch (and not steam it thereafter, so it stays 90 % cooked). I always hated this kind of rice. Unfortunately, my husband loves it - but now my kid joined my side, so that there is no more of this abomination at home :) Plain white rice has to be a little bit on the sticky side to support the dish and to be able to be eaten the other day (you cannot eat "al dente rice" the other day, that is just gross...)
Cooking rice with the pasta method is standard in many cultures around the world. It's a grain and that's how a lot of grains are cooked. The absorption method isn't the best choice for every type of rice or desired result.
Yea the first pot of rice I make from a new bag of rice always sucks until I figure out how much water is needed for that batch. Also depends on the type of rice.
I don’t know about other countries but in the Middle East, or more specifically in my house, we do the boiling rice technique, we put the basmati rice in a huge amount of water, salt it generously, and drain it with a special strainer, not the one she uses.
Me and my dad fought over this. He always ask me to measure water. But I already measured cups of water and then measure it with my finger. I told my dad that the water is 3 cups the same measure with the first knuckle of my middle finger. And so my dad asked, SO THAT THING STILL WORKS? AND OUR ANCESTORS ARE RIGHT ABOUT WHEN YOU MEASURE RICE FOR WATER JUST USE FINGER? And I said yes. From then on I always use my finger to measure water. Now, I don't measure rice grains and water when cooking. Love lots from Philippines chef Brian ❤️
It's become a meme for Asians to look at boiling rice as crazy and I fell into that thinking as well. Then I realized my grandma who cooked with a wood stove in the old country likely had to pot boil rice. Also a rice cooker is really an automatic boiler. Uncle Roger did a video on a Tasty video where the challenge was to use rice cookers to cook a three course meal and he mentioned rice cookers basically work by shutting off after hitting boiling temp.
Harsha says "drain the rice has quite a lot of starch in it which will make it a bit gloopy when you're stir frying it. So rinse it and that will just keep the rice nice and light and fluffy. Wow I learned something new rinse the rice after cook and not before lol...
I am half middle eastern and half filipina, for short grain rice like jasmine rice we never drain the rice but for our GCC cooking some rice dishes needs rice to be drained first. You can still cook it without draining but it is a very common method and most households use basmati rice that is a long grain.
I saw some video, maybe Adam Regusea discussing about rice cleaning, nowadays rice are better handled and packaged in airtight bags, so there's less chance of dust, bugs, etc. So the washing is to remove excess starch on the surfaces having said that, please inspect your rice before use.
I've found with basically every rice I've tried to cook that a 2:1 ratio is too much water. I usually do something like 1.5:1 and that works out better for me. I also have a nice rice cooker which probably affects things too.
I think washing the rice leaves enough water in it that 1.5 to 1 does work better. I also have long nails so measuring makes more sense than the finger method (the cup's already dirty from the rice, so why not?) Plus, I've nailed cooking on the stove top with a s/s pot with thick bottom and a glass lid.
Even if you use an induction stove an exhaust above is still a good idea, it can help control the smells, smoke, and most especially the moisture coming from the steam. I must admit, this is the first time I seen this video, I have seen parts, and I could have sworn that he was angry with her for using a strainer to wash the rice before she cooked it. I am shocked to see her strain it afterwards. She is treating the rice as pasta. Some people like rinsing pasta afterwards to get rid of some of the starch. Actually, she is treating the whole dish as a pasta dish. It may be a ceramic pan.
Idk about induction cooking but i think it goes something like AC flowing through copper cables (i dont know if the shape the cables form matters, maybe a coil is better i just dont know) because of the current an alternating magnetic field is created moving the atoms of the pan (what ever u are using) and it heats up.
I seen on another TH-cam video that rice that comes from the southern us particularly Texas and Arkansas has higher amounts of arsenic than other kinds of rice so it must be boiled off in large amounts of water to remove more arsenic
The boiling rice technique is really an old technique in villages of southeast Asia where there's no electricity and no nonstick cookware. You pour out the excess water and place it back on the fire to allow the last water that couldn't be drained out to be cooked off or evaporated. The draining of water normally happens when it's al dente and is finished cooking when any excess water is cooked off.
i will say, i have never made fried rice (granted i don't really know how to cook but that's beside the point) but even i know the bare basics.... Wok, Day old Rice, and some kind of seasonings... this just gives me more confidence because who makes fried rice like these people in these videos.
There is a Persian way of making rice in which the rice is boiled then strained of all the excess water then the bottom of the pot is lined with sliced potatoes and ghee the rice is added on top and then put back on a low heat for it to steam when it’s done there is some super crispy delicious potato and rice! The ladies of our village made it all the time and it shows mastery of techniques to not burn the potatoes and steam the rice without over or under cooking rice.
If you figured out that the rice is too moisture, you can put a dry toast above rice and keep it for some time. After some times, you will see that it is dry.
I have discovered that [since watching a tonne of your videos and Uncle Rodgers] British people cooking rice is like American's making a cup of Tea, we get taught the completely wrong way and just very confidently do it wrong! Joined the rice cooker crew a few years ago - never looked back - so simple, so good!
I grew up in Indonesia, and yes boiling rice is exists I used to do it when I was live on my own, because it's quicker, but we don't strain it, we boil it and let the water evaporated, turn of the fire and wait let he ramaining water evaporated away (yes don't use much water) But the best way is of course steam it, we have a special utensils for steaming rice, a special steamer used mainly for rice And if you in a hurry you can used both Technique together, boil the rice once it boiling transfer it to steamer, your rice will cook quicker compared to steaming raw rice Or just by a rice cooker, one press of a button and it's done
Hersha and Nigel became good friends and she actually liked the reaction video he made. Hersha also explained that the way she made Egg Fried Rice was according to the instructions of the BBC
Dude, I didn't not know that at all and that explains a lot.
But the fact she knows how asian cooks rice and still did it means she has sold her soul
That explains a whole lot! But it doesn't explain how she says that she "doesn't know anyone who owns a rice cooker", when Uncle Roger suggested to just buy a goddamn rice cooker💀💀💀 I... am not convinced she has any Asian friends?? 😆
@@amitb8764 that’s not how you use that quote.
Also they did a video together.
Not only do you wash the rice but my Singapore Chinese girl friend’s sweet old granny taught me to SAVE the water from the washing in a big pitcher/bucket then use it to water the plants! She said the bits of dirt have minerals and the starch is a good fertiliser. I don’t know if her science was right but it saved water and the plants did thrive.
Ooh! I need to do that!! Thanks for the tip!
My mum does it too
The amounts of minerals and starch are likely insufficient to make any real difference. The real benefit is finding a use for the rice rinsing water rather than wasting it.
It is also good to wash faces as well
@@ChefBrianTsao did you know that in the west apparently all our white rices have the nutrients sprayed on, so when you "wash" the rice you aren't washing off the starches, you're washing off the nutrients that were added back after stripping off the bran? It probably doesn't matter if you're making a complete meal and you're just using the rice as a pure carbohydrate flavor absorber, but if you aren't, maybe we don't really need to wash the rice? I have a lot of Asian friends who wash thier rice because "it's traditional", but what if it's totally unnecessary?
oh man I remember just how shocked I was at the Hersha fried rice lmao. I was so appalled I ran to my mom like "look at what this woman's doing omg". As an Indonesian-Chinese living in Malaysia, fried rice has been such a staple around me my whole life so I was really shocked that someone could mess it up this badly and be endorsed on national TV too.
😂
I mean, the BBC is full of British ppl. Can’t expect them to be able to make rice. Or anything lol
Just to add, recently a video of "Singapore Chicken Curry" by New York Times was so horrible, NYT actually took down the video 😂😂😂 it's amazing how some people can completely butcher Asian cuisines that are widely popular with so many available recipes online 😂😂😂
Indonesian chinese living in malaysia? Hokkien bro?
@@Carricklie Maybe he means that his mother or father is Indonesian and his mother or father is chinese
So he is half chinese and half indonesian
I grew up in an Iranian household. My mom used the technique of boiling rice and straining it, but for the specific purpose of making potato tahdig - with the rice out of the pot, she’d put some oil on the bottom and arrange slices of potato, before putting the rice back in the pot. The rice finishes cooking, and the potatoes get beautifully crispy and golden.
Absolutely delicious. God, I miss my Iranian boyfriend from 30 years ago.
"you Brits keep adding water to your rice...except Gordan Ramsay" 😂😂😂
I have admit, prior to watching all these "fried rice" videos, I never knew that people could ruin fried rice in so many ways 😝
There was a follow up video where Uncle Roger went to Hersal's apartment as well as a tv interview where she says that she had to follow the BBC directions even though she would never personally do some of the techniques especially the cooking of the rice. She shows her techniques in the Uncle Roger'collab video.
You wanna seriously tell me there are official multi-level-approved BBC directions for using too much water to cook rice and afterwards draining and washing the rice? She is 100% lying and just took time to learn "her techniques" properly before Roger arrived.
@@SuperDi_ the bbc have an entire recipe section on their website, she was just the person they called on to record it being made for the page
@@archerymidnight3422 I've found the exact recipe. While it does say "drain off any excess water" and uses a bit too high water to rice ratio, I think she could've ignored that or rather told the editors to make a slight change on the recipe (like 50ml less water or whatever). Perhaps I'm wrong, but I don't think the BBC guide is immovable on a fried rice recipe. Maybe it's not entirely on her, but I'd still give her most of the blame.
@@SuperDi_ Good way to not get invited back to BBC again. We all do things we don't like at work, its not like she sold her soul, she followed the BBC recipe as she interpreted it.
@@SuperDi_ buddy, it’s Britain. The country whose culinary accomplishments were mostly “just boil the heck out of it” for centuries. I 100% believe that this was the way they thought it was supposed to be.
The reason why Uncle Roger is not freaking out over the saucepan it's because that's his first video :DD
@@Jacobisthegoat123 Talking about no wok.
Great one Chef! I'm with you on using gas to cook - I use it at home, but in the studio I wasn't allowed to pipe in gas, so I went to induction... I'm almost an induction convert.
Back in my parents generation, boiling was the only way to cook rice. They would take some water from the pot when the rice is boiling and they drank it as “milk”. Back in the day, people in my village were too poor to buy milk so they get their nutrition from that startch water instead. As a younger generation, i can say that it is indeed an old technique, but i’m not totally unfamiliar with it :)
My now-deceased grandfather liked to take cooked rice water for me to drink too, sometimes with an egg cracked inside :D
It's definitely quite a throwback for me.
Hersha made my ancestors cry with this video. In fact, they were so upset I had to go cook egg fried rice myself as punishment for watching. But this remains one of the funniest Uncle Roger videos to this day.
When I thought he was a real asian uncle, then found out he was just a character, cause I never heard Nigel Ng before, like for real? His hairstyle and the accent really make him look like an asian uncle.
Reactions to reactions seem odd, but I love them and find yours very entertaining and useful. Since Uncle Roger is a comedian commenting on chefs, it is really interesting to hear what a professional chef has to say about his commentary. I really enjoy the way you explain things! I will definitely be trying out your new sandwich shop if I ever find myself in Brooklyn 😊
"the enemy of flavour is water" - makes sense why Brits hate food so much they're completely surrounded by water. I swear the national dish here is Toast with butter and a glass of water on the side.
They conquered so many countries for spices but they refuse to use it.
Excuse me, that's not how you spell Fish and Chips
its a bo'o'le o'f wo'teh lad...also you forgot to mention tea
@@rexraptor1940 WWII had a very long effect on British cooking. Years of potatoes, victory garden food, little butter or salt or eggs and I am sure spices left people used to something very different. British kids actually preferred dried eggs to real and margarine to butter for a very long time. If you look at medieval and Renaissance English cookbooks, you’ll see that the very rich LOVED spices. Anyone who wasn’t very rich simply didn’t have access to them. So that is something to bear in mind. People get used to extra starch and water to stretch things out when that’s what’s available.
butter is too spicy for the lowly Brits
He just made another one Josh Wissmen made Thai Green Curry check that one out. It was not what I expected AT ALL. You really need to put your input on that one sir!
Yeah he likes joshua too so it would be interesting
First make the Jamie one
13:25
"You really can put down almost anything"
I also agree of this, because i made many different "flavor" fried rice depends on the left over food, like curry sauce, rendang,
and even with the strong ones like satay, fuyung hais, etc....
"No... I take it back..."
I ALSO agree of this because Jamie's fried rice opened my eyes, lol...
That tofu, man....
The poor tofu deserve better :C
@@crowdemon_archives#JusticefortheTofu 😔✊
I'm from Bangladesh and I grew up eating "boiling rice" but usually my grandparents or aunt used to drain the rice water. We used to drink it or use it in cloths. It's doesn't taste bad and it was good for a kind of cotton so we used it like that. And for the rice,yes we cooked it bit more.
Also the water from the rice is great for your hair if you ferment it!
11:30 I'm sorry, the way how Chef Brian snapped just made me laugh way more than I should've.
I feel your pain man. XDDD
There was also a thing a few years ago where we were told to wash cooked rice due to a scare of arsenic build up in rice because of the soil it was grown in and people weren't allowed to cook rice on TV not following the guidelines.
As an Iranian I've seen both the boiled rice and the rinsing done by my family(not for fried rice but for traditional Iranian food) the idea is that you actually don't want fully cooked rice and you also want very little starch and very independent grains. So you wash your rice, you boil it until it's most of the way done, drain it, then you rinse it to stop it from cooking anymore and to get any remaining starch off let it drain till it's fairly dry, then you put it back into a heavily oiled pot so you can get the tahdig (a crunchy layer of rice/potatoes/bread) on the bottom and just finish cooking the rice.
this is very accurate and traditional. my family does exactly the same thing, except we put a wet paper towel or cloth over the pot- just under the lid while finishing the cooking process (steaming).
Same in India for biryani. Although i do that even during normal days as i want my rice completely separated and not sticky. I was really shocked when i saw half of people watching this video can't accept this method. Draining rice method as per my experiments gives the best result for basmati rice.
As an American, I didn't know there was any traditional way other than boiling it. (We do of course have microwaveable rice)
Also, boiling rice in excess water that you drain helps remove heavy metals that can be in found in the rice
@@reaperthemad8731 As a Turkish i can say we only boil rice with water or milk when we gonna make dessert with it and never use rice cooker either. I think our way of doing rice is just objectively superior :D I watch soo many asian style and all of them are way too terrible for us because they looks way to wet to us. How we cook rice? Well simple actually. First we wash rice enough time to get rid of starchy water than let it sit and wait in a clean water like an hour. After an hour we put butter or if you poor vegetable oil to pan. While that heating drain the water from rice and wash again once more than drain it almost perfectly. Than put that rice to heated oil and roast it nice and well. It usualy take some time. In that time you need to keep stir the rice. When it reach the ideal condition we put water and salt. For our type of rice we use at home we use 1 cup of rice to 1.5 cup of water ratio. After stir the rice with water and salt we taste the water to see saltiness level. If we happy than let it cook alone until water completely gone. After than close the heat and let it rest like 10 minutes or we say "brew" XD Each grain rice become quite "independent" XD and non sticky and non moisty. Most of the asian style rice is looks mush to me and rice being mush is sign of bad cook here
Tsao: You know you can literally put every…
*ASIAN ANCESTOR SPIRIT CAME IN WITH A SLIPPER*
Tsao: No I take that back.
I switched to the finger method and it's been way more consistent than measuring for me
bring back fingering
Definitely
That's the way
my fingers too long to use this method lol, so I just look at the measuring meter on the rice cooker
It's the only way to cook rice bro. I even dared to try that cup of water thing...ended up being yelled at by my parents and told me that I'm dumb cuz it just made the rice so wet or borderline porridge like hahaha!
I would argue that it also depends on whether someone puts the lid on the pot or not, when cooking rice. If u leave the lid on - not much will evaporate, but should u take it off, I would put a little more than 2 parts water to 1 part rice. Just to compensate for evaporation. This part should not be variable I think.
Actually, when we cook rice, we use 1.5 or 2 cups water per 1 cup rice (depending on type), bring to boil, cover and reduce to a simmer for 15 minutes. When you remove the cover, the rice is done and no need to drain.
So we are back to the beginning, the one that made Uncle Roger famous, Cool!
I like how Auntie Hersha already got her redemption arc. Jamie Oliver on the other hand....
@@alvianekka80 Redemption arc? Haiyaaaaaaaaaa!! She broke up with him in only a couple of months, redemption arc? More like break up arc, haiyaaaaa!
@@fransiscayulianita68 whaaa where did you get that?
When my now 13 year old made rice the first time a couple years ago she legit washed the rice. Used axe body wash and everything. Now I explain everything in depth lol. My mom's italian but has always made egg fried rice for us. Thank God she doesn't fuck it up as bad as some ppl on TH-cam
Edited to add: she cooks a mean fried rice these days. She does most of our cooking now.
Axe...body wash???
@@waitinguntilthemorningcomes lol yep
So I have question about that using axe body wash thing. Did the rice become inedible or have funny taste?
@@cathpalug1221 yea it tasted like bodywash 🙃🤮.
@@kristinsearight3813 I guess rice really able to absorb any smell of things it touches
When you buy rice here from the stores, the package literally comes with two different instructions: One for the normal method which uses the accurate amount of water, and another for an easier "excess water" method where you just strain the excess water out. I gotta be honest, i've used the excess water one for full grain rice when i want to be 100% sure it doesnt get mushy (in starchy water).
I was hoping you would review this video. Nigel and Hersha collaborated on a couple of videos after this one, including Hersha using a different recipe for egg fried rice, and both of them visiting their local China Town neighborhood.
When I was a kid, my mother taught me the ratio 1:1. 1 cup of rice = 1 cup of water. But yeah it would depend on the type of rice. Then eventually she taught me the finger technique. Just sharing....
This was the very first video that Nigel reacted, and it went viral. After that he kept the shtick going with the Jamie thing and it became even funnier, luckily for Hersha because she was taking a lot of heat for months and months.
0:08 That's because it's the instruction printed on rice bag in Britian.
No I'm not joking. Just watch her reaction to Jamie egg fried rice and she pointed it out. She just had to follow the recipe BBC gave her here.
I'd just like to point out, that at the moment when he's airing his frustration about the washed rice, and he touches the bridge of his nose/forehead, a queue pops up in the video to another video, the note is entitled "How to Relieve Headache". Nice trolly touch right there! XD
Boiling rice and draining is quite common in rural India where the source of heat is fire wood. Fire wood flame is pretty inconsistent so pressure cooker is out of the equation. Drained rice tastes good if the right kind of rice is used.
At this rate you'll be finished with the whole uncle roger anime and have to wait weekly like the rest of us 😂
I do remember living in the mountains with a tribal town with little to no electricity. And they do drain the rice, not with colander but with the lid closed and cooked them a bit more. But they do that because they don't have consistent heat source. So I do understand when you said it a "old world" method
I actually still do that when i cook one portion of rice(just enuf for me) n the lid i use has holes to drain the water cuz I m too lazy or feel it's too much work to keep track of when using pressure cooker(we don't use electric cooker)
Just to mention that the instruction on the packaging for rice (in the US) explicitly tell you not to wash the rice. They fortify the rice by "spraying" nutrients on the rice, which would be lost if it is washed. Adam Ragusea also explained this in a video.
I guess adding eggs separately is something my family (Malaysian) likes doing for our egg fried rice, I don't really see it done outside of the household...I think? But it's like the extra egg texture that our family likes in the rice, however, we still crack in one or two eggs that are cooked together with the rice cuz that's like a must, the separate ones are like extra cuz we like the texture and eggs in general 😂
we in goa, do drain rice, except using the cover plate of the vessel which is used to cook rice, we drain the water as much we can without letting the rice float away, n later cover the vessel with the cover leat with a tiny opening left to continue draining, n leave it on the stands that help to hold the whole thing in an angle which helps in pressurethe rice to drain effectively, leave it like an half an hour or so, the rice gets cool n enough moisture removes in it so that it's perfect to eat.......... I vil say is we do follow the washing rice before in hand part too,
TBH strained rice is common thing in many places in India too.
We call it "de-starched" rice in slang but the way it's done is by adding excess water on purpose and cooking it to like 90%. Then you strain it to remove some of the starch, but put rice back into hot pan and cover the lid to let the remaining steam.
Restaurants will often skip final steaming and store it as almost cooked rice, to cook remaining as and when required.
Destarched should be done at the beginning. After that soak it with right amount of water.
just wash it first, makes it easier and saves the trouble too, even when making fried rice off uncooked rice we wash the rice first, then fry & boil it
@Brian May Abella So we consider double destarched healthier and fluffier.
If you wash them multiple times first, cook them Al dente, remove extra water and then steam them as and when required, you don’t gain as much weight or bloat as much.
Also allows development of resistant starch (or so I’ve heard) which is good for your gut.
@@rawat789 its kinda hustle but its ok. The main reason is to destarch as much as possible. Nevertheless, British should buy rice cooker
@@rawat789 Yeah I know that's the reason but that's a little weird. If you are that worried about starch just don't eat rice during that meal. I do wash my rice before cooking but I don't do that destarching step, I just don't eat as much rice. If you adjust your ratio of rice to other ingredients or dishes in your meal so that it is less rice forward then this step is not really necessary.
I love that they made a video together and are friends irl🤣 Really shows Hersha can take a criticism or a joke too
Also, the type of rice is important. The finger method results in very squishy Japonica rice. I ended up with mushy rice a couple of times in Japan before I wise up.
I am of middle easter decent and my family boils rice, always has and that’s how I learned to cook it. But I sure as shit have never seen someone run water over the rice AFTER boiling it.
Same. It’s how my mom made perfect tahdig every time
Same except I'm half Mexican, and I was taught the boiling method and still do (don't have enough counter top space for rice cooker 😭) but yeah never saw someone ADD water after it's done 😂
Altitude is also a factor in water to rice ratio! I live at 6000 feet above sea level, and I have to add extra water and cooking time when I make rice.
The way I used for measuring the water to rice amount, is I stick my finger into the rice reaching the bottom, mark it with my thumb, and then put the finger again but this time on top of the rice, and fill with water to the marked level. It works for me.
In Latin America, we don't usually wash rice. We boil 2.25 cups of water per pound of rice, and in a separate pan we stir fry the uncooked rice with salt and bouillon, then add the hot water to the rice, allow it to come back to a rolling boil for about 3 minutes, then cover and simmer on medium low heat to cook it through. We only stir it ONCE, halfway through the simmer. I usually kill the heat before all the water is absorbed, leave it covered and allow it to slowly finish fluffing up. Perfectly cooked rice every time
South of Brazil here, thats how my mom teach me
This is the first Uncle Roger's video reacting to other chefs... and this particularly video is what made him famous. I have been looking for this video in your channel...make sense now why I couldn't see it. You should have started with this one first.
She is probably an Indian, we Indians cook biryani with boiled rice, bcoz biryani needs half done rice then the rest is cooked in spicy gravy, so we half boil rice and sometimes when we feel it's more than half done we rinse it with cold water to prevent it from further cooking bcoz rice tend to cook a bit more when it's hot
So she is following wrong technique for wrong food lol
Love from India
No, she explained in a BBC World segment that the recipe was given to her by BBC, she doesn't cook it this way herself.
which part? cuz ive not met a single person who cooks biryani at home
Disgusting anyway
@@aimy5637 lol what? Every non vegetarian household in india makes biriyani. Atleast 99%. Most of our Saturday or Sunday we make biriyani. And I'm from the south
@@kayalk8772 maybe that's is true for South then, not in north
I haven't laughed that hard at a cooking video ever. I love all the information you give with the step by step break down.
I have always interpreted finger test as using finger to gauge the depth of rice, then copy the same depth for water. If rice is 1 knuckle deep, put finger on top of rice, then fill 1 knuckle of water.
If 2, then 2, etc.
You should review Uncle Rodger reviewing Aunty Esther Choi making egg friend rice. Just found your channel and subscribed! Love your content!
Cook rice is not a perfect science. People around the world cook rice differently.
In India they cook rice with lot of water, and when the rice is soft, they then drain the water, just like Hersha did. If the rice is moist, then they the rice back on the heat with lid on, till the rice is dry.
When I was young I have worked in a Chinese restaurant, they cook rice just like you , using finger and let the rice absorb all the water. They would then wash the rice in a colander over cold water till the rice is cooled. Then drained dry. They use the cooled rice to make fried rice. Yes, they do wash rice is cold water.
Back in 80's I was living in Europe. The supermarket sell rice in a bag, looks like ziplock bag, but heat resistant. So you just have to drop the bag in the boiling water till the rice is soft and then you open the bag, there you have cooked rice.
Back in Europe we cook rice using cast iron pot. Same measurement 2 :1 ration . we use oven for about 50 minutes to an hour.
For basmati rice which cook fast, we even use microwave oven. You can use casserole pan.
The bottom line is you don't have to have a rice cooker. Rice cooker is just convenient, I could time it and when I get home in the evening my rice is cooked. But not a must.
small package rice also tends to have nutrient powder which has actually been a reason for malnutrition in some places because they wash the rice sending the vitamins and minerals away with the water
pumping out those uncle roger reactions, love to see it
Induction stoves will use a magnetic field to create Eddy currents (essentially swirling currents) on the surface of the pan, which will generate heat on that surface. Probably not a perfect explanation but it gives you the gist!
Ahh i see, magic. Pardon I must go report these witches at once.
took me a while to figure out how much water to use to get good rice, but for the type I use most often 1 cup rice to 1 1/2 cup water works really well :) and everything became easier when I got a rice cooker lol
In kuwait , we use 2 methods to cook rice. Machboos ( cooking the rice in a certain amount of water ) which is the normal way.
Another way, we cook the rice in water around 80% then remove it from the water.
Return in to the pan and cover it to steam and all the water evaporates. Then add butter on top.
But, never to use in making fried rice.
I love the fact that Brian did the same hands-to-face that Uncle Roger did at 10:36.
Here in indonesia the rice cooker come with a measurement chart inside, so you always know how much water to put depends on how many cup of rice you cook. I am surprised people use finger or cup. Nobody in Indonesia does that as far as i know
"Nobody" is a bold statement.
Freaking PTSD from that strained rice. Everyone I know has an instant pot, which is such a better way to cook rice than boiling it.
I used "boiling the rice technique" with basmati rice and it was in a lot more water (on purpose). It worked great.
I cooked basmati rice in 1 to 1.5 ratio in a cheap ass rice cooker, it was superb.
@@joojoomt some cheap ass rice cookers are far better then the fancy ones
That’s what I assume this technique is meant for. Long grain basamati rice, rather than shorter grained jasmine rice.
@@Heiryuu doesn't matter what the grain is as long as you don't overcook it
Watching videos from this channel is like watching the prior uncle roger video but with the feeling of never having watched it in the first place
I would love to hear your comments on the videos where chefs are challenged to make 3 course meals with a single appliance, or those "hotel room cooking" videos. Uncle Roger has a couple on his channel, one with coffee makers and another with a rice cooker, but there are tons of others out there, too. I really want to know if these appliances are really as versatile as people claim.
My personal opinion if you need it
- rice cooker is super okay! Except for deep frying. Idk why i couldn't properly wash the remaining oil on the surface and everytime i boil water in the cooker, i can always see a suuuuperthin layer of oil on the top 🥲 and also, oil has higher boiling point (? I forget the right term) than water, so deep frying using rice cooker is not recommended. For anything else - baking, steaming, boiling - it is 100% recommended.
- electric water heater. The best i did is make soft-boiled egg. I once make instant noodle with it, not recommended especially if the one you use is difficult to clean with running water and soap.
- i know this is weird but apparently you can toast bread using iron....the thing to iron your clothes. I never try it, tho.
That one is the first one he made but it's funny as ever :D Good video !
i think it also depends on the variety of rice because here in the Philippines, we have different varieties and some require more water than others.
Couple things on rice to water ratios: the reason that the finger method works is because when the water just covers the rice they are basically equivalent volume, no matter how much rice you are making the extra water is essentially there because a decent amount of water will evaporate while the rice is cooking. America’s test kitchen has a great video about this. In my family, my Taiwanese mom uses the finger method with our old orange rice cooker. My brother and I can’t use the same exact technique because we both have rather large hands. Of course, the size and shape of the pot or rice cooker you cook in will affect this too. It is not a fixed ratio of 2:1 though, it depends on the pot and amount of rice
My mother used to do that with rice. Instead of washing rice before cooking she would wash after. My parents are Irish descent on both sides lol!
My sister uses a microwave to cook rice. I’m the only one in my family that I know with a rice cooker.
I also am teaching myself how to cook with a donabe.
My rice cooker and the finger technique (no good way to put that. Sorry children) was the best two things that ever happened with my Asian cooking.
I just wish I had more access to proper ingredients!
Have only ever eaten boiled rice, from my grandmas to my parents I didn't know that there was any other way
I love that you do comments on uncle roger. Super fun to look at. Hope to se a lot more 😂👍
thank you, finally one person that explained the finger thingy in a good way
If you wanna see ghosts, bring a portable projector, go to an asian cemetery and stream the video of BBC's Egg Fried Rice or Jamie Oliver's Fried Rice. All the asian ancestors will wake up.
As a Brit I can confirm I (personally) have never seen or decided to run cooked rice under water and I am so confused as to why anyone would do that. However I will advise that I only learned about the 'Finger' technique at university when I began cooking for myself, before that ... rice was drowned and drained until I taught my mum how to properly cook rice.
Hi, traditionally, Germany is no rice country. So commercials from the 1970s to the early 2000s made us believe, that perfectly cooked rice should fall off the fork, grain by grain, when freshly cooked (look up old Uncle Ben's commercials). And the only way, to get this rice, is to boil it "al dente" and then drain it, in order to get rid of the very last bits of starch (and not steam it thereafter, so it stays 90 % cooked). I always hated this kind of rice. Unfortunately, my husband loves it - but now my kid joined my side, so that there is no more of this abomination at home :) Plain white rice has to be a little bit on the sticky side to support the dish and to be able to be eaten the other day (you cannot eat "al dente rice" the other day, that is just gross...)
You want to react to another Uncle Roger's video about egg fried rice again? But it's by Chef Wang Gang, a restaurant chef.
Yes in our country we still use this boiling tech. Add more water when start cooking and remove water when rice is almost cook.
Cooking rice with the pasta method is standard in many cultures around the world. It's a grain and that's how a lot of grains are cooked. The absorption method isn't the best choice for every type of rice or desired result.
I agree that the boiling method works for many other dishes like biryani for example. However, for a dish like egg fried rice, it is not the norm.
Yea the first pot of rice I make from a new bag of rice always sucks until I figure out how much water is needed for that batch. Also depends on the type of rice.
I don’t know about other countries but in the Middle East, or more specifically in my house, we do the boiling rice technique, we put the basmati rice in a huge amount of water, salt it generously, and drain it with a special strainer, not the one she uses.
Me and my dad fought over this. He always ask me to measure water. But I already measured cups of water and then measure it with my finger. I told my dad that the water is 3 cups the same measure with the first knuckle of my middle finger. And so my dad asked, SO THAT THING STILL WORKS? AND OUR ANCESTORS ARE RIGHT ABOUT WHEN YOU MEASURE RICE FOR WATER JUST USE FINGER? And I said yes. From then on I always use my finger to measure water. Now, I don't measure rice grains and water when cooking. Love lots from Philippines chef Brian ❤️
Well you're dad just embarrassed his ancestors cuz he really prefers to measure water with a cup. Finger rule is much much better!
It's become a meme for Asians to look at boiling rice as crazy and I fell into that thinking as well. Then I realized my grandma who cooked with a wood stove in the old country likely had to pot boil rice. Also a rice cooker is really an automatic boiler. Uncle Roger did a video on a Tasty video where the challenge was to use rice cookers to cook a three course meal and he mentioned rice cookers basically work by shutting off after hitting boiling temp.
Yea, rice cookers are actually really good. I make my best soups and stews when using a rice cooker.. just seems to reach the perfect temp imo
Harsha says "drain the rice has quite a lot of starch in it which will make it a bit gloopy when you're stir frying it. So rinse it and that will just keep the rice nice and light and fluffy. Wow I learned something new rinse the rice after cook and not before lol...
I am half middle eastern and half filipina, for short grain rice like jasmine rice we never drain the rice but for our GCC cooking some rice dishes needs rice to be drained first. You can still cook it without draining but it is a very common method and most households use basmati rice that is a long grain.
I saw some video, maybe Adam Regusea discussing about rice cleaning, nowadays rice are better handled and packaged in airtight bags, so there's less chance of dust, bugs, etc. So the washing is to remove excess starch on the surfaces having said that, please inspect your rice before use.
I love your reactions to Uncle Roger videos. You and Uncle Roger should do some collab videos and react together to some cooking videos.
I've found with basically every rice I've tried to cook that a 2:1 ratio is too much water. I usually do something like 1.5:1 and that works out better for me.
I also have a nice rice cooker which probably affects things too.
I use roundabouts 1.5:1 as well, 2:1 is just too wet and not enough bite for my liking.
I cook rice on the stove and I usually use a 1:1.5 ratio too
I think washing the rice leaves enough water in it that 1.5 to 1 does work better. I also have long nails so measuring makes more sense than the finger method (the cup's already dirty from the rice, so why not?) Plus, I've nailed cooking on the stove top with a s/s pot with thick bottom and a glass lid.
another great video and another dope hoodie. Revocation is sick af
Ey! 🤘😎
Home cook doesn’t mean garbage cook though. I know some really good home cooks that don’t make nearly this many mistakes
Well dude, If I'm ever in the US (I'm an Aussie) I'll be sure to visit your sandwich shop in NY. And perhaps talk things Sully too. Love your vids!.
Even if you use an induction stove an exhaust above is still a good idea, it can help control the smells, smoke, and most especially the moisture coming from the steam.
I must admit, this is the first time I seen this video, I have seen parts, and I could have sworn that he was angry with her for using a strainer to wash the rice before she cooked it. I am shocked to see her strain it afterwards. She is treating the rice as pasta. Some people like rinsing pasta afterwards to get rid of some of the starch. Actually, she is treating the whole dish as a pasta dish.
It may be a ceramic pan.
Idk about induction cooking but i think it goes something like AC flowing through copper cables (i dont know if the shape the cables form matters, maybe a coil is better i just dont know) because of the current an alternating magnetic field is created moving the atoms of the pan (what ever u are using) and it heats up.
Yeah, in Vietnam we did drain the rice when it came to boil. However, we only drain half of the water, that’s what my greatgrandma doing.
Only if you want to drink the rice juice 🤣
My mother is from a small village and there they brown the rice and then boil it and when the water is all gone it supper light and fluffy🥰
I seen on another TH-cam video that rice that comes from the southern us particularly Texas and Arkansas has higher amounts of arsenic than other kinds of rice so it must be boiled off in large amounts of water to remove more arsenic
You can also put your rice in a bowl with a little bit of water and steam it. This way you dont have to worry putting too much water in the pan.
The boiling rice technique is really an old technique in villages of southeast Asia where there's no electricity and no nonstick cookware. You pour out the excess water and place it back on the fire to allow the last water that couldn't be drained out to be cooked off or evaporated. The draining of water normally happens when it's al dente and is finished cooking when any excess water is cooked off.
Since you mentioned Adam ragusea, he has a video on washing rice and why it's a good idea to sometimes not wash rice
i will say, i have never made fried rice (granted i don't really know how to cook but that's beside the point) but even i know the bare basics.... Wok, Day old Rice, and some kind of seasonings... this just gives me more confidence because who makes fried rice like these people in these videos.
There is a Persian way of making rice in which the rice is boiled then strained of all the excess water then the bottom of the pot is lined with sliced potatoes and ghee the rice is added on top and then put back on a low heat for it to steam when it’s done there is some super crispy delicious potato and rice! The ladies of our village made it all the time and it shows mastery of techniques to not burn the potatoes and steam the rice without over or under cooking rice.
Oh and it was all wood fire
At Korean BBQ restaurants i have noticed that they use a clay pot to make rice..what would be the water ratio for that?
I found it funny how when he was having a fit over her putting the rice under the tap a headache relieving recommendation appeared, lol
If you figured out that the rice is too moisture, you can put a dry toast above rice and keep it for some time. After some times, you will see that it is dry.
I have discovered that [since watching a tonne of your videos and Uncle Rodgers] British people cooking rice is like American's making a cup of Tea, we get taught the completely wrong way and just very confidently do it wrong! Joined the rice cooker crew a few years ago - never looked back - so simple, so good!
I'm British we never cooked any rice like that in our family. I cook my fried rice the same way a takeaway would.
I grew up in Indonesia, and yes boiling rice is exists I used to do it when I was live on my own, because it's quicker, but we don't strain it, we boil it and let the water evaporated, turn of the fire and wait let he ramaining water evaporated away (yes don't use much water)
But the best way is of course steam it, we have a special utensils for steaming rice, a special steamer used mainly for rice
And if you in a hurry you can used both Technique together, boil the rice once it boiling transfer it to steamer, your rice will cook quicker compared to steaming raw rice
Or just by a rice cooker, one press of a button and it's done
The contrast between this and his reaction to the auntie Ester weejio is great