Hello! Arcadi here. Hope you liked the video! I'm just here to remind you that the first 100 people to use code MINUTEFOOD at incogni.com/minutefood will get 60% off of Incogni, which honestly is a pretty good deal, so definitely go check that out!
Two thumbs up to the narration, Arcadi!! (Two more each for the drawings and all the other stuff you do) Cheers from Japan!! I love scorched rice, especially the _okoge_ (お焦げ) of _takikomi-gohan_ (炊き込みご飯, rice cooked with other ingredients in a stock, flavored with soy sauce, rice wine, etc.). BTW almost all of the tips you mentioned, also apply to _takikomi-gohan_ , the only exceptions being: the fat and the wide surface at the bottom.
hi, Mr Art Guy! At first I thought someone got kidnapped! I enjoyed the video, and Indonesia have more than one burned rice dish. My favorite is kerak telor in which rice and egg is cooked over charcoal and deliberately scorched.
Another tip - if you don't wash your rice beforehand, the extra free starch will concentrate into a paste that browns with the rice, giving a more uniform socarrat if that's what you're looking for
I used to watch Gastrofisica and was sad that it stopped. I was then again really happy when MinuteFood started, and even more happy to see you host Arcadi
My grandma in Poland does something similar but with pasta and it's a sweet dish. She adds a lot of butter to the pot, then layers of already cooked pasta and apples or other fruit, sugar with cinnamon on top. Then the pot is covered and put on a small burner. She always puts some 3/4 of pasta in the bottom layer, all the fruit on that, and the remaining pasta on top. You can do multiple layers if you don't want big lumps of just pasta on the plate. If you want the burned bits, you need to scoop all the way to the bottom of course.
Aside from tomatoes, I can't say I've heard of a dish using pasta and fruit. A genuinely great concept that I'll have to do more research into. Your grandmother's dish sounds delightful, thank you for the info! :)
@@MIKIBURGOSnot polish but it sounds similar to the way my grandfather makes запеканка, he uses pasta as well and then there are raisins so it's sweet
Arcadi: absolutely wonderful video! You did a phenomenal job and i sincerely hope to hear more of your voice on the channel and get your perspective on some tasty food science!
@@glacialbaeiHe has a channel, even though he hasn't released any video in 2 years and they're in Spanish, if you're interested it's called Gastrofísica
Wow I was literally eating tahdig while you uploaded :) I have a suggestion for anyone who wants to try making it. Add a bit of saffron or turmeric to the oil at the bottom of the pot. The color and taste are magical
Also, if you’re in the West and the main supermarkets are pretending herbs and spice are really expensive, find some sort of Eastern, Turkish, Indian or other ethnic shop - they’ll often be selling HUGE quantities of the stuff for comparatively cheap
Try making the environment more basic to increase the rate of the maillard reaction but don't overdo it because that will screw with the flavor. You can also neutralize it once it's done cooking (and even go a bit on the acidic side if that's your thing).
Fat is definitely key for crispy rice. I like how you include all the names of this outcome of cooking rice. First time I’ve seen pegao from PR talked about in a video. Pegao means stuck in english. Rice is literally stuck at the bottom.
1:10 In my home country, Hong Kong, there is a signature dish called "claypot rice". It is literally cooking rice in a small claypot. We say that the dish fails completely If there is no scorched rice at the bottom of the pot.
Great first narrated video, Arcadi! I love your illustrations! Hope Kate has a great vacation and looking forward to more videos from both of you, this is a wonderful channel!
I toast the rice dry a bit in an oiled pan to start the caramelization for the whole pot before dumping in the hot water. You CAN stir the rice at the beginning of cooking, because the critical crust formation only happens when enough water has evaporated at the end. Sometimes I scramble eggs on top of the rice as it steams. Not only is it delicious, the eggs form a good seal on the pot to retain moisture and keep the rice from burning while the crust forms
In Italia there is "spaghetti all'assassina", a recipe that takes all these tricks from rice to spaghetti (well not 100%). I suggest to look for it, it is delicious but also not that easy to prepare.
Actually, spaghetti all'assassina was a huge fad in Japan early this year; I've cooked it myself, and OMG it was so delicious(it took me several tries to get it right, though).
I loved your video my friend. As a portuguese and spanish descendant oh boy, does rice tickle my soul in an uncanny way. Especially Paella. my favorite rice dish. Plus, as a foodie and a gourmet virtuoso this was just the cherry on top of everything I love. te quiero mucho bien mi hermano.
Thanks you! I eating it right now as day old rice from rice cooker on countertop. I knew about fried rice but i never tried just plain scorched rice. I actually got it in first try and i flip so i have double sided scorched rice...SOOO GOOD!!! Now i want to be in mintuefood gang because i becoming a better cooker cuz of YOU!!!🎉
My best guess is that humans prefer foods with variation in texture because it indicates to the brain that you're getting a wider variety of nutrients. Part of the reason why good food (and I mean actually good food, not junk food) tastes good is because that usually means it's made of a wide variety of building blocks that your body can use to build lots of fancy stuff at a cellular level, which in turn makes you healthier.
I mean with the fibers of the chicken, creaminess of the potato and the crunch of the vegetables, it still provides a little bit of variation in texture lol its fine your still like the rest of us
Warning: there's a very fine line between lightly crunchy rice layer that tastes amazing and completely burned rice layer that will force you to throw the whole thing into the thrash. You have been warned.
This was such a great and informative video! I have always loved the beauty of the Maillard reaction and I love it's application to rice dishes. I've always been dissuaded from trying a paella or one of the other scorched riced dishes mentioned, but with these tips it may be a tad easier to not completely ruin a dish. But then again, with failure comes knowledge, and with knowledge comes triumph. Thanks for the great video Arcadi, hopefully we get to be graced with your lovely narration, along with your top notch animation and art, in more videos in the future!
This was wonderful! The narration was a delight (you're a natural, Arcadi!), I love paella, and I'm always here for more Maillard knowledge. Thanks for the wisdom - hope we have many videos like this in the future!
Any chance you guys could do a video about perpetual stew? In particular, 1) the safety aspects of it and 2) what works and doesn't at a fundamental level?
I had no idea this was such a huge thing. I just started cooking rice in the last year and always followed a recipe but kept winding up with crunchy dry rice on the bottom. I thought I was just terrible at cooking rice. I've since gotten my rice to not get like that and now I find out people do that on purpose (and the recipe instructions were probably like that intentionally)...
1. Love your drawings! 2. You should take over the channel more! This was a very unique topic I never knew about! (Also now I wanna try a burnt rice dish haha)
slight correction : fat is really good at conducting heat at temperatures needed for maillard browning. Water and steam are both better a conducting heat but the have a temp limit. Fat is an effective and delicious way of browning things evenly across the surface of food because it fills in the voids where the food is not in direct contact with the heat source. Fat can also displace water to further help with even browning.
In Korean barbecues with flat pans we keep the last few pieces of the meat and add in rice, gochujang, eggs, and vegetables and make a fried rice out of the pan. It is done on a flat and wide surface, it is cooked on the fat from the meat, and most importantly you NEVER touch the thinly spreaded rice on the pan until it starts steaming from the surface. After which the heat is turned down to a minimum. What you end up with is a fried rice that is deliciously scorched on entire one side, a finale for all good Korean barbecues.
Japanese has a thing called “Yaki-Onigiri” which means grilled or burnt rice ball. Make a rice ball with filling or without. Apply some soy sauce on the surface of it with brush. Then grill it in your oven or toaster, or burn the surface in your pan until it becomes brownish color. Crispy outside, soft inside and delish all over. Use Japanese/ Asian sticky rice.
I had so many errors in the kitchen, I can't feel any fear anymore. Espacially when cooking just for myself. I'm just throwing everything around in my hearts content. e.g. brussels sprouts (and other vergetables) are so much better when thrown into the oven instead of cooking them. I'm happy that I eventually stumpled upon your channel, learning so much new stuff. It's really possible to combine tasty, healthy, inexpensive and crafte/freestyle stuff if you develop a feel for things.
6:39 did you know that Arcadi is never gonna: give you up, let you down, run around, desert you, let you cry, say goodbye, tell a lie, or hurt you ? (look at bottom right)
I was so offended when I started this video "this is not my usual food nerd what is this" but I absolutely loved it about a minute or 2 in and would love to see more from you!
When I make pilaf, I cook it without making it crispy. But for reheating, I fry it up in a pan to get it crispy. So far never had to worry about overcooking the rice that way. And since my stove doesn't support paella pans, I can still get a good ratio o crispy to fluffy rice. I just love pilaf. When I cook it, I cook loads of it and every following day I prepare the leftovers in a different way. In the summer I love to add fresh tomtoes from the garden. Since this prevents crispification, I crip up some of the pilaf in a separate pan and add it on top of the other pilaf. The pilaf my family makes is, I think, a georgian variant, though it's hard to tell, since foods in the caucasus region can have quite some similarities. But I know that the mentioned tahdig in Iran essentially means bottom of the pan. Crispy rice is just the best.
My rice cooker seems pretty reliable. It always leaves some "scorched" rice at the bottom, slightly stuck to the metal. It never occurred to me to mix the scorched & unscorched together. But maybe that would be unwise, depending on the metal the rice cooker is made of... scraping the scorched rice from an aluminum surface seems dicey.
Love the cultural acknowledgement at the start where you say it's not a single country that owns the cooking method. The best food discoveries are indeed globally owned and appreciated.
As an eternal cooking rice rival (I'm from Alicante) I've been taught that socarrat is a mistake because you overcooked the rice, so that is something in my family we try to avoid and we only make socarrat when cooking for foreigners (family and friends from Madrid).
The process of it is actually similar to the dampfnudel i.e. yeast dumplings with a fried bottom whose process works the same basically: You put some dumplings into a pan, add in water (or milk if you like it sweet) and oil, let the water first boil and then fry the dumplings for a bit.
A fellow Valencian! I've been convincing my boyfriend that even though we live in London, but Valencia is absolutely the best city in Europe with the best food, rich history and a really cool transit system (he's a train nerd). And now he can't wait to go visit!
I just put the pan on max and scrape it off the bottom every thirty seconds or so mix, and repeat. Why brown only the bottom if you can do the whole thing?
Funny toasted rice at the bottom (and paella) is one of the few things I don't enjoy, always tasting bitter (for my taste) and a bit "off". I always put an extra effort to have perfectly white rice all through. I prefer to brown my onions a bit if I want that flavor but never the rice. I always wondered why as most people like it and I usually like toasted sugars (caramel, toast, roasted vegetables, caramelized onions etc)
Tahdig is served as a hospitality to your guests, the crispier the better. With plain rice it's INCREDBLY difficult to make the traditional way, so most people typically take some rice and fry it in a separate pan. That said, nothing beats the satisfactory ka-thunk of flipping over the pot, onto a dish, and it all comes apart in one piece.
Just a curiosity, here in Ecuador is called "cocolón" and the word comes from the fact that americans who were here use to refer to that rice at the bottom as it was "cook along" and phonetically we end up transforming those words into "cocolón"
As someone who never comments I just wanted to say, I just came home from work and went into my rice pot and specifically avoided the graten (the Haitian word for the rice) and found it funny that I opened up TH-cam to a whole video about it and found out the whole world loves this but me. 😭For me its the texture why I DON'T like it lol 🤣
I was with an haitian girl, she loved gratin, and i kept bugging her that she was failing to cook rice when i knew she just made it like that because she liked it like that, but it was fun
Something similar happens with lentils, the first time I burned them I said "I'm going to eat them anyway, I don't plan on losing them" and they were the most delicious lentils I've ever tasted, enough to be a dish in itself,
Hello! Arcadi here. Hope you liked the video! I'm just here to remind you that the first 100 people to use code MINUTEFOOD at incogni.com/minutefood will get 60% off of Incogni, which honestly is a pretty good deal, so definitely go check that out!
Two thumbs up to the narration, Arcadi!! (Two more each for the drawings and all the other stuff you do)
Cheers from Japan!!
I love scorched rice, especially the _okoge_ (お焦げ) of _takikomi-gohan_ (炊き込みご飯, rice cooked with other ingredients in a stock, flavored with soy sauce, rice wine, etc.).
BTW almost all of the tips you mentioned, also apply to _takikomi-gohan_ , the only exceptions being: the fat and the wide surface at the bottom.
I love the accent
hi, Mr Art Guy! At first I thought someone got kidnapped! I enjoyed the video, and Indonesia have more than one burned rice dish. My favorite is kerak telor in which rice and egg is cooked over charcoal and deliberately scorched.
I can’t believe it’s your first time narrating. You sounded like a pro! 🎉😊
HE RICKROLLED US IN THE CREDITS HOLY FU- hes a madman.
Another tip - if you don't wash your rice beforehand, the extra free starch will concentrate into a paste that browns with the rice, giving a more uniform socarrat if that's what you're looking for
That's a good one
If you not wash your rice, your ancestor will disown you.
@@brukujinbrokujin7802Only in Asia, in Spain is quite the opposite :D
@@AdrianRP1995 Now that is a pro tip!
a good tip for more delicious intip!
I used to watch Gastrofisica and was sad that it stopped. I was then again really happy when MinuteFood started, and even more happy to see you host Arcadi
My grandma in Poland does something similar but with pasta and it's a sweet dish. She adds a lot of butter to the pot, then layers of already cooked pasta and apples or other fruit, sugar with cinnamon on top. Then the pot is covered and put on a small burner.
She always puts some 3/4 of pasta in the bottom layer, all the fruit on that, and the remaining pasta on top. You can do multiple layers if you don't want big lumps of just pasta on the plate.
If you want the burned bits, you need to scoop all the way to the bottom of course.
Aside from tomatoes, I can't say I've heard of a dish using pasta and fruit. A genuinely great concept that I'll have to do more research into. Your grandmother's dish sounds delightful, thank you for the info! :)
Wow, do you know the name of that dish? I would really like to try it :)
Sounds like kwooks soul dish
@@MIKIBURGOSnot polish but it sounds similar to the way my grandfather makes запеканка, he uses pasta as well and then there are raisins so it's sweet
My family makes the same thing but without the fruit, just adding sugar instead 😊 it’s freaking delicious
Arcadi: absolutely wonderful video! You did a phenomenal job and i sincerely hope to hear more of your voice on the channel and get your perspective on some tasty food science!
Yeah, give this man his own series.
@@glacialbaeiHe has a channel, even though he hasn't released any video in 2 years and they're in Spanish, if you're interested it's called Gastrofísica
Yeah it's kind of wild that he's not been used as a narrator before, he's terrific!
Great narration and content Arcadi!! You’re a natural
Hot voice and hot content.
Wow I was literally eating tahdig while you uploaded :)
I have a suggestion for anyone who wants to try making it. Add a bit of saffron or turmeric to the oil at the bottom of the pot. The color and taste are magical
And/or some potato slices 🤤
@@ShirinRoseOmg yesss! 😋
Also, if you’re in the West and the main supermarkets are pretending herbs and spice are really expensive, find some sort of Eastern, Turkish, Indian or other ethnic shop - they’ll often be selling HUGE quantities of the stuff for comparatively cheap
That’s also done for paella: the stock you boil the rice in contains saffron
Try making the environment more basic to increase the rate of the maillard reaction but don't overdo it because that will screw with the flavor. You can also neutralize it once it's done cooking (and even go a bit on the acidic side if that's your thing).
Fat is definitely key for crispy rice. I like how you include all the names of this outcome of cooking rice. First time I’ve seen pegao from PR talked about in a video. Pegao means stuck in english. Rice is literally stuck at the bottom.
Same here! I didn’t expect to see pegaó mentioned.
Pegao de arroz blanco con habichuelas🤤🤤
@@cristrivera pegaó de arroz con pollo 🤤🤤🤤
Not necessarily. 锅巴 is literally just the bit of browned rice on the bottom of the pot left when you cook white rice in water.
as someone who speaks english i dont think pegao means stuck in english
1:10 In my home country, Hong Kong, there is a signature dish called "claypot rice". It is literally cooking rice in a small claypot.
We say that the dish fails completely If there is no scorched rice at the bottom of the pot.
Great first narrated video, Arcadi! I love your illustrations! Hope Kate has a great vacation and looking forward to more videos from both of you, this is a wonderful channel!
I toast the rice dry a bit in an oiled pan to start the caramelization for the whole pot before dumping in the hot water. You CAN stir the rice at the beginning of cooking, because the critical crust formation only happens when enough water has evaporated at the end. Sometimes I scramble eggs on top of the rice as it steams. Not only is it delicious, the eggs form a good seal on the pot to retain moisture and keep the rice from burning while the crust forms
In Italia there is "spaghetti all'assassina", a recipe that takes all these tricks from rice to spaghetti (well not 100%). I suggest to look for it, it is delicious but also not that easy to prepare.
My family is Iranian, and when we make spaghetti we make a taadig for it too, same method as for rice
Actually, spaghetti all'assassina was a huge fad in Japan early this year; I've cooked it myself, and OMG it was so delicious(it took me several tries to get it right, though).
I watched Adam Ragusea's video on it not long ago. Looks super tasty and I want to give it a go at some point
Was it Ezio Auditore who discovered the recipe???
I've always taken leftover spaghetti and fried it in olive oil, breathes new life into last night's dinner
I loved your video my friend. As a portuguese and spanish descendant oh boy, does rice tickle my soul in an uncanny way. Especially Paella. my favorite rice dish. Plus, as a foodie and a gourmet virtuoso this was just the cherry on top of everything I love. te quiero mucho bien mi hermano.
Thanks you! I eating it right now as day old rice from rice cooker on countertop. I knew about fried rice but i never tried just plain scorched rice. I actually got it in first try and i flip so i have double sided scorched rice...SOOO GOOD!!! Now i want to be in mintuefood gang because i becoming a better cooker cuz of YOU!!!🎉
This is the only video I've seen on this channel, you did a good job dude!
Thanks
Loved this new narrator! Please do more.
Nice work Arcadi! Great team at MinuteFood
You are super fun to listen to, thank you for doing this video!
0:43 Kate really came back from her vacay to let him know she is still in charge here
Lol
Arcadi, me encantó tu voz y tu estilo. Me dieron muchas ganas de probar socarrat! Espero que Kate te deje subir más videos!
Arcadi! Maravilloso video encantado de verte narrando uno de estos vídeos y felicidades por el trabajo habitual!
My best guess is that humans prefer foods with variation in texture because it indicates to the brain that you're getting a wider variety of nutrients. Part of the reason why good food (and I mean actually good food, not junk food) tastes good is because that usually means it's made of a wide variety of building blocks that your body can use to build lots of fancy stuff at a cellular level, which in turn makes you healthier.
guess i'm not a human, i love shredded chicken with mashed potatoes and diced veggies all mixed together in a single mass
I mean with the fibers of the chicken, creaminess of the potato and the crunch of the vegetables, it still provides a little bit of variation in texture lol its fine your still like the rest of us
i shred my chicken and dice my vegetables in a food processor @@Ardient_
Smoothe pudding tastes pretty good too.
Great job, Arcadi! I hope you narrate some future videos. Well done!
Warning: there's a very fine line between lightly crunchy rice layer that tastes amazing and completely burned rice layer that will force you to throw the whole thing into the thrash. You have been warned.
I grew up with a nanny from Iran and the tahdig was sooo good 🤤 I'll definitely try to make some myself after seein this!
به من ته دیگ بدهید
Love the change up between narration and script writing styles. Keep it up MinuteFood! lol
This guy should host more videos, i like his sense of humor
Arcadi que gusto escucharte aquí! Recordé con mucho cariño tus videos en el canal de TipTop
Good to meet you, Arcadi! Nice video, your channel always discusses the most unique but relatable food topics
I love your narration! Thanks for taking over for Kate this video XD
This was such a great and informative video! I have always loved the beauty of the Maillard reaction and I love it's application to rice dishes. I've always been dissuaded from trying a paella or one of the other scorched riced dishes mentioned, but with these tips it may be a tad easier to not completely ruin a dish. But then again, with failure comes knowledge, and with knowledge comes triumph. Thanks for the great video Arcadi, hopefully we get to be graced with your lovely narration, along with your top notch animation and art, in more videos in the future!
This was wonderful! The narration was a delight (you're a natural, Arcadi!), I love paella, and I'm always here for more Maillard knowledge. Thanks for the wisdom - hope we have many videos like this in the future!
In southern Brasil we have dish called carreteiro made by salty meat (charque) with rice and the crisp makes it good
You're so talented, Arcadi!
He seguido este canal por mucho tiempo pero nunca pensaria que un español llegase a presentar una video, ¡¡¡sigue asi Arcadi!!!
Any chance you guys could do a video about perpetual stew? In particular, 1) the safety aspects of it and 2) what works and doesn't at a fundamental level?
In the Dominican Republic we call it “concón.” If you drench it in beans and gravy, it is one of the most delicious meals you’ll ever taste.
So happy the DR got featured
I got rickrolled 🤣 I should have known better when the fake credits said: "Things I'm never gonna do..." 😅
Excellent information!! Thank you.
I had no idea this was such a huge thing. I just started cooking rice in the last year and always followed a recipe but kept winding up with crunchy dry rice on the bottom. I thought I was just terrible at cooking rice. I've since gotten my rice to not get like that and now I find out people do that on purpose (and the recipe instructions were probably like that intentionally)...
wow in Brazil we generally don't like scorched rice, even though rice is one of our main dishes
Great video!! Super well explained and interesting to learn there's scorched rices outside Paella. We need more videos des de La Terreta! ❤
Thoroughly enjoyed this episode ! Hope to see/hear more of Arcadi in the future :)
Love your narration and voice! I hope to see more from arcadi alongside kate
1. Love your drawings!
2. You should take over the channel more! This was a very unique topic I never knew about! (Also now I wanna try a burnt rice dish haha)
Brilliant Arcadi! I'm here for more of your work :)
So, what you're saying is, the broken rice cooker I got for $5 at a yard sale last year might actually be useful for something
Hi! Ecuadorian here. Just passing by to tell you that nobody in Ecuador calls scorched rice "cucayo". We call it "cocolón". You're welcome :)
slight correction : fat is really good at conducting heat at temperatures needed for maillard browning. Water and steam are both better a conducting heat but the have a temp limit. Fat is an effective and delicious way of browning things evenly across the surface of food because it fills in the voids where the food is not in direct contact with the heat source. Fat can also displace water to further help with even browning.
In Korean barbecues with flat pans we keep the last few pieces of the meat and add in rice, gochujang, eggs, and vegetables and make a fried rice out of the pan. It is done on a flat and wide surface, it is cooked on the fat from the meat, and most importantly you NEVER touch the thinly spreaded rice on the pan until it starts steaming from the surface. After which the heat is turned down to a minimum. What you end up with is a fried rice that is deliciously scorched on entire one side, a finale for all good Korean barbecues.
Why is this video only 10k likes? It's incredible, it deserves waaaay more
Can’t believe a fellow terreta compatriot is doing the art for a minute channel 😍
Japanese has a thing called “Yaki-Onigiri” which means grilled or burnt rice ball.
Make a rice ball with filling or without. Apply some soy sauce on the surface of it with brush. Then grill it in your oven or toaster, or burn the surface in your pan until it becomes brownish color. Crispy outside, soft inside and delish all over.
Use Japanese/ Asian sticky rice.
If you think about it, dosa from South India which is a crisp crepe of fermented ground rice, also fits the category
I had so many errors in the kitchen, I can't feel any fear anymore. Espacially when cooking just for myself. I'm just throwing everything around in my hearts content.
e.g. brussels sprouts (and other vergetables) are so much better when thrown into the oven instead of cooking them.
I'm happy that I eventually stumpled upon your channel, learning so much new stuff. It's really possible to combine tasty, healthy, inexpensive and crafte/freestyle stuff if you develop a feel for things.
6:39 did you know that Arcadi is never gonna: give you up, let you down, run around, desert you, let you cry, say goodbye, tell a lie, or hurt you ? (look at bottom right)
I was so offended when I started this video "this is not my usual food nerd what is this" but I absolutely loved it about a minute or 2 in and would love to see more from you!
I'm from Myanmar and I appreciate that ye mentioned it! My grandma loves this kind of rice
In Cantonese we call it 飯焦 "fann jiu".. meaning "rice crust" of if you use a ridiculously literal translation... "rice scab." It's delicious.
It is actually "Cocolón" in Ecuador. Cucayo is a general term for food you store in a bag and eat during a day's work.
I love how you animated the malliard reaction!
Thanks for your all your animations Arcadi! Great video.
In Trinidad and Tobago we call it BUB BUN 😋
When I make pilaf, I cook it without making it crispy.
But for reheating, I fry it up in a pan to get it crispy. So far never had to worry about overcooking the rice that way. And since my stove doesn't support paella pans, I can still get a good ratio o crispy to fluffy rice.
I just love pilaf. When I cook it, I cook loads of it and every following day I prepare the leftovers in a different way. In the summer I love to add fresh tomtoes from the garden. Since this prevents crispification, I crip up some of the pilaf in a separate pan and add it on top of the other pilaf.
The pilaf my family makes is, I think, a georgian variant, though it's hard to tell, since foods in the caucasus region can have quite some similarities. But I know that the mentioned tahdig in Iran essentially means bottom of the pan.
Crispy rice is just the best.
My rice cooker seems pretty reliable. It always leaves some "scorched" rice at the bottom, slightly stuck to the metal. It never occurred to me to mix the scorched & unscorched together. But maybe that would be unwise, depending on the metal the rice cooker is made of... scraping the scorched rice from an aluminum surface seems dicey.
My late sister would make tahdig once a month. It was great.
Brother-in-law has a imported genuine Iranian rice cooker. It doesnt have a timer. It has a "brown scale". It's been used for almost 20 years.
Love the cultural acknowledgement at the start where you say it's not a single country that owns the cooking method. The best food discoveries are indeed globally owned and appreciated.
This guy needs to guest narrate more!
As an eternal cooking rice rival (I'm from Alicante) I've been taught that socarrat is a mistake because you overcooked the rice, so that is something in my family we try to avoid and we only make socarrat when cooking for foreigners (family and friends from Madrid).
We call it pega in Colombia, it is a beautiful thing
Good job!! I loved the accent too, my students will appreciate the extra variety in pronunciations
I look forward to hearing more Arcadi!
Arcadi, great job!
Intip has more additional steps.
Once you get your scorched rice, dry out in the sun. And then fried it till you get that rice crispy goodness.
I don't really cook, but this video was absolutely great!!! Well done on your "first" video!!!
The process of it is actually similar to the dampfnudel i.e. yeast dumplings with a fried bottom whose process works the same basically: You put some dumplings into a pan, add in water (or milk if you like it sweet) and oil, let the water first boil and then fry the dumplings for a bit.
That's the same process to make potstickers! Love seeing multiple cultures arrive at basically the same cooking process
It's honestly criminal that India doesn't have a proper scorched rice style dish.
Great hosting Arcadi! I will definitely try this out, sounds tasty :))
A fellow Valencian! I've been convincing my boyfriend that even though we live in London, but Valencia is absolutely the best city in Europe with the best food, rich history and a really cool transit system (he's a train nerd). And now he can't wait to go visit!
It's funny how I instantly clocked you're from Valencia as soon as I saw the Valencian flag.
you sound very objective... :p
great work, Arcadi!
Arrancó y dije "eh, qué pasó con Kate", pero te ganaste mi corazón :3 Buen video!
Te ha salido redondo el vídeo, Arcadi. ¡Buen trabajo!
Pegao! Love it. Manjar de los dioses en mi opinión. I eat it constantly. Thank you and great job!
Ahhh a vídeo by Arcadi? I love it ❤
Your voice sounds so soothing, like a cool dad 😆
Che! muy bueno este video, me encanta este canal! Seguí así Acardi! Saludos desde Argentina!
I just put the pan on max and scrape it off the bottom every thirty seconds or so mix, and repeat. Why brown only the bottom if you can do the whole thing?
Funny toasted rice at the bottom (and paella) is one of the few things I don't enjoy, always tasting bitter (for my taste) and a bit "off". I always put an extra effort to have perfectly white rice all through. I prefer to brown my onions a bit if I want that flavor but never the rice. I always wondered why as most people like it and I usually like toasted sugars (caramel, toast, roasted vegetables, caramelized onions etc)
Tahdig is served as a hospitality to your guests, the crispier the better. With plain rice it's INCREDBLY difficult to make the traditional way, so most people typically take some rice and fry it in a separate pan. That said, nothing beats the satisfactory ka-thunk of flipping over the pot, onto a dish, and it all comes apart in one piece.
Just a curiosity, here in Ecuador is called "cocolón" and the word comes from the fact that americans who were here use to refer to that rice at the bottom as it was "cook along" and phonetically we end up transforming those words into "cocolón"
Nicely done!
I really like your first video, gracias
your catalan accent is so warmfeeling, love to hear it more often
As someone who never comments I just wanted to say, I just came home from work and went into my rice pot and specifically avoided the graten (the Haitian word for the rice) and found it funny that I opened up TH-cam to a whole video about it and found out the whole world loves this but me. 😭For me its the texture why I DON'T like it lol 🤣
I was with an haitian girl, she loved gratin, and i kept bugging her that she was failing to cook rice when i knew she just made it like that because she liked it like that, but it was fun
Gracias por divulgar sobre los dos mejores inventos gastronómicos que ha dado la humanidad (socarrat y rosquilletas) 💙❤️💛
Something similar happens with lentils, the first time I burned them I said "I'm going to eat them anyway, I don't plan on losing them" and they were the most delicious lentils I've ever tasted, enough to be a dish in itself,
As someone who likes crispy, scorched rice, I love this video!