I’m Puerto Rican and we place the cilantro on top of the rice as it cooks. The cilantro’s flavor is infused into the food as it cooks. You have to try it! For many years I watched both my grandmothers, aunts, and my mom do this, I was skeptical when I started cooking, but the cilantro’s flavor does get infused onto the rice and chicken (or just rice)!

@albertoemanuelacevescolin8310

2 жыл бұрын

In Mexico, we also add cilantro to cook and add flavor. The only thing is that we add it 5 minutes before we finish.

@armybratchic449

2 жыл бұрын

I'm Mexican /puerto rican and both sides of my fam do this! So good!!!!

@ambmae8

2 жыл бұрын

Thanks for sharing ❤️

@nataliehowe6213

2 жыл бұрын

I thought the same thing when I saw it. As the cilantro cooks, it would add to the flavors and you can put fresh on top later if you'd like. And I know it's probably terrible for us, but I did put some Sazón (con culantro y achiote) in with the chicken stock when I made this recipe. It turned out amazing.

@oyemeno

2 жыл бұрын

Nunca lo habia pensado pero toda mi vida e comido lentejas, frijoles borrachos, caldo, arroz y sopas, cocidas con cilantro enteró, el cilantro en infusión just hits different

For the noodle dish, the traditional recipe is called Yo Po Mian and I think the lack of depth is caused by the usage of soy instead of dark soy (or you can do a mix of both). The oil should also be poured directly over the aromatics instead of on the noodles so that it releases more flavor. Another super important detail to notice is that the traditional noodles used for the dish is wheat flour noodles (look up biang biang for the exact type). The noodles are the most important esp with a dish that has so few ingredients. Rice noodles are generally used for soups or strongly seasoned stir fry (just a general rule not always true) because they're pretty bland in comparison to the thick yellow, egg, wheat, and flour noodles.

@Scott_Alex

2 жыл бұрын

Hello 👋 how are you doing today?

@jessec9532

Жыл бұрын

Good to know, thank you!

@no_peace

Жыл бұрын

awesome thank you

@jpalz

Жыл бұрын

imagine copying a recipe wrong and then complaining that it isn't very good 🤣

@zeta.x712

Жыл бұрын

Thank you for this detail!! I was so bummed when he replaced it with rice noodles

I'm surprised they're mostly pasta dishes. When I think of one-pot my mind goes to curries, chillies, stir fries, and a couple mashed potato recipes

@monochrome7543

Жыл бұрын

✨white people✨

@xochitllee24

Жыл бұрын

Good point!

@Imaginexall

Жыл бұрын

I was thinking veal stew, rooster in wine, burgundian beef, any famous french recipes (super extra white :p )

@elleeffat3193

Жыл бұрын

Most of those are already cooked in one pot, I think this refers to dishes that usually require multiple.

@ericae.6547

Жыл бұрын

@@monochrome7543 pretty much lol

During the chicken and rice recipe, I was like "wow, I can literally smell it through the screen! what the hell?" and then I remembered I have a cup of mexican corn chowder sitting right next to me that I was eating like 15 minutes ago 😂😂

@zeenkosis

Жыл бұрын

😂😂😂😂

The dark soy sauce was probably more important than you realized- it has some sweetness and depth in it, substitutions often say to add some molasses to soy sauce if you don't have dark soy sauce

@lolilollolilol7773

2 жыл бұрын

Dark soy sauce is less strong than light soy sauce.

@hobodiaries

2 жыл бұрын

actually surprised he didn't know this

@pmmmAMV

2 жыл бұрын

@@hobodiaries whenever I encounter an ingredient I don't recognize, especially for other cultures, I look it up and learn as much as I can about the flavor, how it's used, appropriate substitutions for different types of dishes, etc And I guess I can see the assumption that dark soy sauce is akin to like, swapping low sodium soy sauce vs regular, but it's not one I would ever be comfortable sticking with especially in a dish with relatively few ingredients

@kezkezooie8595

2 жыл бұрын

I agree. I'd just written a comment saying much the same before I saw yours. The sweetness of the dark soy would have balanced out the other flavours, particularly the vinegar, much better.

@MK-fm3ln

2 жыл бұрын

It’s hard to find dark soy sauce in stores , I never see it anywhere

The two worlds of one pot cooking: "Dump all into one pot, leave and return to simple goodness" vs "cooking is my only hobby and they forced me on this camping trip"

@biancajingles2690

2 жыл бұрын

Hahahhha so true! 😂

@Animallover24678

2 жыл бұрын

HAHA YES

@convects9656

2 жыл бұрын

@@believeinjesus6972 BELIEVE IN my ASS

@patsagonsaechin3006

2 жыл бұрын

@@believeinjesus6972 Jesus deez nut

@angi1479

2 жыл бұрын

Are cilantro and coriander leaves the same thing? If yes ,then we do Chop some coriander leaves when cooking seasoned rice. It really makes a difference. However I just use a few leaves and Chop them really finely as having wilted stalks in the rice might be not be pleasant for some.

When it comes to Cilantro, leaves are for finishing, stems go in the pot. Pick the leaves you need at the end for garnish and toss those stems in the pot and you take advantage of what would otherwise be trash or compost.

@fdama

Жыл бұрын

In the East we prefer to add cilantro earlier on as cilantro tastes better and flavour matures when cooked for longer in the dish. Western people also eat with their eyes which is why you add it later to preserve the bright green colour.

@kenanderson3954

Жыл бұрын

@@fdama I wouldn't say cilantro tastes better or worse when comparing fresh to the flavor it develops when cooking. To me that's a matter of taste. I do agree that western folks eat first with their eyes, which is part of the reason we garnish, but a chef of any quality will only ever garnish with something that will make the meal taste better. That won't mean that you will like it more. Fresh cilantro (well cilantro in general) is a divisive herb. A lot of people hate it and a lot of people love it. So the chef my prefer the dish with a fresh garnish, other people may disagree. You can't please everyone.

@andie3448

Жыл бұрын

​​@@fdama I'm a westerner and I'm appalled that they said it's an after thought... Like the way cilantro tastes when you add it while cooking just brings the dish to a whole new level. I'm latina though so that could play a role. It's definitely only for dishes that have the fresh aspect. Basically we get that everyone likes different things but that doesn't mean there's a standard way of cooking with it.. you can use it however you feel necessary. If it's for a restaurant the menu should have each dish labeled with ingredients used ofc. So they may or may not order it. Doesn't stray away from the fact that's it's an art anyone can enjoy.

@nata6025

Жыл бұрын

@@fdama I think the taste is subjective. My mum is Cantonese and she taught me to always add corriander last, after you've plated up, because the heat from cooking dulls the flavour, so I guess it's personal preference.

@benamisai-kham5892

Жыл бұрын

Personally I like to add some of the leaves in while cooking to mesh the flavor in and add some after it's cooked to kinda punch in the flavor.

I appreciate that particularly the pasta uses literally only 1 pot. Some of these are like cook the chicken put it aside, cook the veggies put it aside, cook this, cook that, etc and you end up with as many dishes but it took you three times as long to cook because you weren’t cooking all at once. And to me the draw card of 1 pot meals is the easy clean up/limited dishes

You should've used the cilantro in the rice, removed it, and served with fresh. That infused flavor is unbeatable! I do it with my Mexican rice

@redbirdsrising

2 жыл бұрын

I was going to say, maybe add half for the simmer and half for garnish. Win/WIn

@bioshockgril

2 жыл бұрын

Mmmmm.... soap.

@drackar

2 жыл бұрын

Yeah. He missed the point there a lot.

@angelalucero6269

2 жыл бұрын

Right?! Cooking cilantro is a big part of Mexican cooking, and I usually end up using it both cooked and fresh in my cooking. The flavor of cooked cilantro is unlike any other

@alonsogonzalez7539

2 жыл бұрын

Oh I was gonna comment this; down here in Chile we too use cilantro bundles to aromatice stock/soups, sometimes with celery as well; you cook with it and then just take it away before serving. Yes, you can add chopped fresh cilantro later, but totally different flavor!

That noodle dish with the hot oil would have tasted much nicer and less pungent if he'd used dark soy as the original recipe asked for, as opposed to normal soy sauce. Dark soy is a bit thicker and sweeter so it would have balanced out the other flavours, especially the vinegar, much better.

@FrankYoung1128

2 жыл бұрын

💯 different flavor profiles based on different soy sauce

@Schemilix

2 жыл бұрын

Dark soy is amazing. I rarely use 'normal' soy sauce since I started cooking with it. Now i just keep normal soy sauce around to dip with.

@kezkezooie8595

2 жыл бұрын

@@FrankYoung1128 Yes, definitely! I was surprised that he used the wrong soy considering he's a chef and should understand the difference it would make.

@katherinemeara942

2 жыл бұрын

@@kezkezooie8595 I'm a professional chef. This guy is the annoying home cook who thinks he knows everything because he shops at Williams Sonoma

@jacksmith-vs4ct

2 жыл бұрын

@@katherinemeara942 yeah okay karen

16:00 yes you missing the dark soysauce. It taste quite sweet and tangy which would round the dish up with all them aromatics.

@madtonesbr

Жыл бұрын

Thanks for calling it out, I only heard about this recently and need to pick some up

Re: chili garlic noodles, Im surprised no one noted that the noodles he used were different from the ones she used, actually makes a big difference, flavor, chew, texture and absorption differential with other noodle. Still a okay job. 👍

@mermaidatlantica

Жыл бұрын

He literally said it himself?

@deedeedee9310

Жыл бұрын

Thank you..I just posted a comment saying that it should be made with WIDER noodles. Believe it or not it actually matters and does make a dish taste differently. Maybe because the sauce clings to it more..not sure..but I’ve made Thai and Vietnamese dishes before using the wrong noodles posted in the recipe and they were not as tasty as it would have been if I used the noted ones.

@deedeedee9310

Жыл бұрын

@@mermaidatlantica oh he did? I didn’t catch it myself either. I think I just zoned out with disbelief when I noticed he was using a completely different noodle…a much thinner, lighter one.

@strangev0id

Жыл бұрын

@@deedeedee9310 Yea the difference is very notable

@maheephoenix4398

Жыл бұрын

@@deedeedee9310 I saw an elaborated recipe which explained about the dish and origin. And they emphasized on the width of the noodles.

Lemon leaves! As someone who had a lemon tree, the leaves are far, far more aromatic than what you get from the peel. I would pick and clean about a dozen leaves to line the bottom of my steamer and cook small filets with dill or thyme.

@lesliemauldin3409

2 жыл бұрын

That sounds sooo good. Do the lemon leaves need to be freshly picked or can you collect some to use later, or dry them?

@TigerlilyWarrior

2 жыл бұрын

@@lesliemauldin3409 fresh is best. I've only used those. Try specialty stores if you don't live in the south

@lesliemauldin3409

2 жыл бұрын

@@TigerlilyWarrior thank you!

@dawnj2360

Жыл бұрын

I've never seen them here in any store. But then, I'm pretty sure all of our lemons are imported.

The chicken and rice recipe looks great! When I make rice with cilantro I separate the leaves from the stalk and put the stalks in the water. It infuses the water while cooking, and then I remove the stalks and replace with the fresh chopped leaves when serving

@diannt9583

2 жыл бұрын

Why remove the stalks?? they still taste good.

@kelliethorne1200

2 жыл бұрын

Mouthfeel

@chrisshaw380

2 жыл бұрын

Smart way to use your cilantro stems :)

@izholmes

2 жыл бұрын

What about chopping the stalks before adding them to the rice. Would that give better mouth feel?

@katymcdonald5481

2 жыл бұрын

Could you grind them into the paste he made so the flavour stays in?

You love these recipes when you watch them in Tiktok or KZread shorts, but it doesn't really get into the kitchen, because they're so short to rightly grasp the recipe. Thank you for doing this detailed video!

Dark soy sauce and regular have very different flavors so it’s probably worth it to try with the dark sometime!

@thatbinchninkimajaj

8 ай бұрын

What is the difference? I always see it but never get it because I’ve never tried it before.

@akittykay

8 ай бұрын

Dark soy is sweet and thick. It's great for dishes that need a saute at a high heat, because it gives a nutty caramelized flavor and really sticks to the noodles. @@thatbinchninkimajaj

That second meal is very common in hispanic communities and Mexico. Its amazing. The paste she made in the molcajete is also what is commonly used in almost every meal

@Kaizen747

Жыл бұрын

El buen arroz con pollo

@arus.2171

Жыл бұрын

right, got a lil bit annoyed when he changed certain things bc of that reason, we hispanics know what we’re doing, stick to it 😭

@ttt69420

Жыл бұрын

@@arus.2171 Wtf are you talking about all he did was add tomato. Also chicken and rice variants are popular the world over lmao. Cumin isn't even from latin america. What a dork.

@TheGalactica2001

Жыл бұрын

It reminds me of risotto

@shahd9417

Жыл бұрын

Also in the Middle East, here in Saudi we have a lot of different recipes just like the 2nd meal the most famous and common one it’s Kabsa the funny thing kabsa means in Arabic mixed ingredients cooked and pressed into one pot

the chili garlic noodle works a lot better in my experience if you pour the oil over the ingredients without the noodles, stir, and add the noodles after. That way you don't have half cooked half raw garlic and half tender half fried noodles.

@nadiawozniak1344

2 жыл бұрын

Exactly, it’s way easier to get right

@brandjoseph

2 жыл бұрын

Do you put uncooked noodles in after or are you supposed to cook them a little first then put them in? Or do you cook them fully?

@nadiawozniak1344

2 жыл бұрын

@@brandjoseph boil them first then add to oil

@julecaesara482

2 жыл бұрын

@@brandjoseph the noodles should be cooked before adding

@frostykittens

Жыл бұрын

Except for biang biang noodles, but that might be due to how thick and chewy the noodles are

As a mom of four, I have made a different version of the last pasta dish a billion times since I first learned about it 10 years ago. Our version is a spinach artichoke version that uses broth instead of water (and has good doses of oregano and parsley). It is not the most sophisticated dish to come out of our kitchen, but it is a solid crowd pleaser. And cleanup is a snap.

@cvbattum

Жыл бұрын

Oh I make it all the time too (yesterday!) and broth seems like a really good addition! I do the spinach tomato version, it's a little more involved if you don't want to entirely wilt your spinach and it's so much better to toast the onion first. I also add a ton of spice in there (black pepper, chili powder, salt, paprika, cumin, sometimes oregano or thyme or rosemary or basil). It's a heavenly dish and a lot less involved, and the creamy sauce is so easy to make without any additional ingredients!

Thanks! Going to try all these recipes. So simple and all look delicious!!

When you used plain soy sauce in the chili garlic noodle dish instead of dark soy sauce you missed out on some important flavor ingredients. If you can't get dark soy sauce substitute 2 tsp regular soy sauce mixed with 1/2 tsp molasses and 1/8 tsp of sugar. Also some spicy chili oil would rock too!

@dudeilligence6441

2 жыл бұрын

You are making spicy chili oil with the ingredients. No need to add it separate. He did not use enough oil to cook the ingredients down a bit like you're supposed to. There's some Korean and Chinese youtubers with really good videos on this technique

@oflux7610

2 жыл бұрын

seems like the wrong choice of noodles too

One of my fav one-pot-few-ingridients dishes that taste incredibly good is carmelised onion pasta, kinda similar to lemon one in a video. A lot of onion slowly carmelized in just butter and bit of olive oil (no sugar) to golden brown color, spaghetti, broth, a lil bit of fresh thyme in the end and some parmesan - and the ultimate comfort food is ready. It's really like eating pasta and french onion soup in the same time, but better.

@amethystedmond8140

Жыл бұрын

That sounds AMAZING 🤤🤤🤤

@pamelamorris3148

Жыл бұрын

This sounds delish and is so inexpensive. Do you have a preference on the type of onion you use for the dish? Thanks

@misstrice84

Жыл бұрын

That sounds SO good.

@dariau8852

Жыл бұрын

@@pamelamorris3148 no, just regular yellow onions will do the job. but if you have a more sugary variety - it will be great too because they will take much less time to carmelize

@deedeedee9310

Жыл бұрын

Yummm…that sounds divine!!

5:08 I'd love a video on how you'd improve any of these meals, but especially this one. It's such an amazing meal concept

I love the pasta queen lol, even if I'm not planning on making a recipe I'll watch the video anyway because she cheers me up :p

Chilean here, you should have definitely cooked the rice with the cilantro as it add an amazing flavour 😋

I actually make the last one pretty often, it’s really easy to toss other stuff in (I love putting a bunch of spinach in and mushrooms) and I use vegetable stock or chicken stock vs water. I like that it’s pretty customizable. It’s just easy comfort food.

@Scott_Alex

2 жыл бұрын

Hello 👋 how are you doing today??

@no_peace

Жыл бұрын

it seems like it would be easy to add stuff toward the end that would make it more complex. but knowing myself i think i would just always have to overcook it to get the excess water out

As someone who normally cooks with one burner, I love one pan/pot meals. Thanks for testing these!

I replaced the normal cooking oil with sesame oil for the garlic noodles. It tastessssss sooooo good🤤

I love the pasta Queen! The technique of this pasta reminds me of how you make cacio e pepe. She tries to keep it traditional with a very extravagant touch lol, but I do appreciate that about her. And not an exact recipe is how it's supposed to be 🤣. Often when I ask my granny recipes, I get a list of ingredients and some instructions! That's it 😋.

@fmls8266

2 жыл бұрын

We don't cook cacio e pepe as a one pot tho. We don't cook any pasta as a one pot.

@sazji

2 жыл бұрын

“Just put in enough until it’s right.” -My Greek aunts. ;-)

@marcobassan04

2 жыл бұрын

Many steps of the recipe are wrong, an example is that you NEVER put the salt before the water boils and after it melt with the water and boils again its that the time when you put the pasta, not everything in one step

@apertureonfirephotography4795

2 жыл бұрын

Reminds me of fettuccine Al burro

@ube4856

2 жыл бұрын

​@@sazji omg my Filipino aunts are the same. Um, I need detailed instructions

Only one pot recipe I know and it is somewhat unusual for all of the folks I have ever made it for. Never seen it made and over the years I have replicated it with success. My mother called it Chicken Devon Very large stock pot 2lbs Chicken Whole Bone-in Chicken Breasts 2lbs bow tie noodles 2lbs broccoli florets 1 can cream of mushroom 1 can cream of chicken Optionally chopped onion So my mother would start this all with the chicken boiling in the pot that had enough water to not add any more water during cooking. At the point when the chicken was throughly boil she would remove the chicken to debone while simultaneously adding the noodles to the chicken broth just created. After deboning and roughly cutting the chicken down to bite sized bits. She would put the chicken along with the broccoli in with the noodles and continue boiling until 90% of the water was absorbed by the noodles and broccoli. At which point, she would open the cans of cream of mushroom and cream of chicken and dump them in and throughly get all the contents of the can with a spoon but not following the cans instructions of adding more water. As soon as the contents of the cans were warmed up she would mix it all up throughout and served topped optionally with Parmesan Cheese, Salt and pepper to taste. When done correctly this would be eaten with a fork and have minimal residue left in the bowl eaten from. When my girlfriend and I venture to try a recipe for the first time we always follow the directions to a T that first time to get as close to the original as possible and then make modifications from there if we wish to better suit our particular tastes. Friends of mine have purchased skinless boneless chicken breasts and used chicken stock instead of water as well as other shortcuts to save time and effort but I can always taste a major difference. Some people I have shared this with did not care for mushrooms or broccoli but said that in this dish done this way it was ok despite their aversions. I do not expect a video from this but perhaps someone out there will try and enjoy. If so, awesome If not, sorry for the long post Keep up the awesome work, I started watching the Brothers Green, you have inspired us more than once and I have shared so many videos from this channel. Almazain Kitchen channel is some amazing outdoor cooking in 4k, I highly recommend

I agree 100% with the magic of a minimalist dish, you should try pulpos a la gallega: Octopus, olive oil, smoked paprika and salt. You can add potatoes if want to make it more filling.

The lighting the lighting !!!!! Love the lighting and the cooking . Thank you , caio.

That lemon pasta is being made today!!!! Looks so delicious and simple!!!

@linan.3551

2 жыл бұрын

@@raggar101 ok, so I made it, minus the lemon leaves because I didn’t have them. I followed all the directions but when made the lemon essence water, it’s possible I did t make enough. When cooking the pasta, I noticed i didn’t have enough water because it was quickly being absorbed, so not enough of the starchy water was left behind for the sauce. So I quickly boiled some with some extra lemon peel and added a bit, which worked to cook pasta through. The pasta was, good had great flavor although it tasted a little bitter at times. All in all it was good.

@Thundralight

2 жыл бұрын

Some lemon pepper sliced chicken would be good with it

@aatm8227

2 жыл бұрын

my advice is dont try it i felt like it was really bitter and the taste of the lemon peels was too strong, maybe its just that i dont like the taste of it.

@linan.3551

2 жыл бұрын

@@aatm8227 I agree that it’s a bit bitter. I think for me it’s worth trying again making a few changes, like maybe just using the peel and not so much of white part of the peel, or maybe more zest less peel. I don’t know, I just figure I’ll tinker around with the recipe since I really love lemony foods.

@linan.3551

2 жыл бұрын

@@raggar101 good options👍🏼

My wife made the garlic chili noodles once and we’ve made them so many times with variations since. We heat the oil, pour over all of the aromatics then add the noodles. Yum. We also throw in any leftover protein we have sliced super thin.

@Scott_Alex

2 жыл бұрын

Hello 👋 how are you doing today??

That classic marinara one is awesome. I've made it several times and the first time didn't think it would be anything because it was so simple. It's even better the next day.

My grandma used to make a chicken and rice very similar to this one, and the flavor was DIVINE. God, I miss her so much. Thank you for showing this recipe and reminding me of my childhood! Much love from Brazil.

That technique for the noodle dish is apparently common in Xian. Ethan did a video on hand pulled noodles using the technique of pouring the hot oil over the aromatics.

@maheephoenix4398

2 жыл бұрын

I was once obsessed with those hand pulled noodles videos and it’s so satisfying when they put hot oil on aromatics. However, I never tried that recipe because it looked difficult.

@wanderingjim7402

2 жыл бұрын

Agreed, this is basically the Xian dish called Biang Biang Noodles with a smaller noodle than the hand pulled ones they use for it.

@lolilollolilol7773

2 жыл бұрын

Yes but the aromatics are briefly warmed in the hot oil in a wok, no ? That makes a big difference.

@colettemcwilliams1325

2 жыл бұрын

This is good with some dried shrimp.. Yummy

@GLPentAxel

2 жыл бұрын

I was also just thinking, this "cooking style" is veeeery common as a simple meal for students etc in China!

I love how flexible he is when it comes to his content, he surprises us every time with a different vibe :) I’ve been watching his videos since quarantine and his voice triggers so many fun, relaxing memories of that time . Great effort :))

@gcm9059

2 жыл бұрын

quarantine... fun relaxing memories... hmm.... I don't know whether to laugh or throw my keyboard away in disgust at the memories of 2020. But the videos are good, which is nice.

When you called the marinara dish the "antithesis" of one-pot meals, I think you meant 'epitome'. Antithesis means to be the opposite of something. :)

@lumijasminasmr3583

Жыл бұрын

I learned something new!

@IDontWantThisStupidHandle

Жыл бұрын

I said the same thing (but I thought maybe he meant to say it was the "quintessential", rather than antithetical recipe). ;)

@tsnstonepilot5375

Жыл бұрын

I noticed he did that, but I couldn't think of a word to replace it :(

@paintingmonkey

Жыл бұрын

So close to "apotheosis", too, which would have been a fun usage.

for the chili garlic noodle, in my experience you should really use one of those thick noodle, because you are getting way more sauce per bunch of noodle when compare to thick one, and thus make the favor too over power. Also you may consider spring onion noodle since you like simple ingredient dishes, although that one that take a bit more time to prepare.

The picture I saw of the video before clicking on it is what made me discover one pot pan! Basically cooking linguini’s with garlic, tomatoes and spinach, then when most of the water’s gone I add feta cheese… It’s just amazing, simple, easy and quick to do, truly a stapple for me!!

Sazón! I made the chicken rice dish exactly as described, except I added one thing, I put Sazón in the chicken stock. Yes, I know it has a little MSG, but it took this dish from delicious to near mythical status. It just goes to show again that humble ingredients, treated properly, can make even the budget meals amazing. This one is definitely going on my comfort food list.

@hellozainab

2 жыл бұрын

MSG isn't bad for you!

@matina6878

2 жыл бұрын

MSG is the 🐐🐐

@shadycatz85

2 жыл бұрын

i swear i didn't comment this, this is from another video, and youtube randomly added it to your comment on this vid??? and won't let me delete it.

@samanthabrooks6404

2 жыл бұрын

MSG isn’t the devil people make it out to be, it’s an amazing ingredient that blows salt out of the water!

@YeshuaKingMessiah

2 жыл бұрын

Sazón IS msg lol That’s why u “love it” 🤦‍♀️ U tongue is just super stimulated, it’s not actually tasty

you are so watchable and relatable. looking forward to making these

I so enjoy your videos, thank you so much for testing those recpies for us.

Fun tip you can keep the leaves of the cilantro to the side and still throw the stems in and get the same result plush the fresh topper cause i too prefer fresh cilantro. Most of cilantros flavor and aroma emanates from the stem but no one likes eating them for obvious reasons. I usually just tie up all the stems with some string to flavor and it's easy to pull out when your done 👌

@danielcrafter9349

2 жыл бұрын

This! Some of these other comments are well confused

Ha, that lemon pasta was my family's favourite "in a rush" dinner when I was a kid. My mum brought it home with her after living in Italy for a bit. We used parmesan instead of provelone, and didn't make the lemon essence.

@NinaHProductions1

2 жыл бұрын

how did you do it without making the essence....................?

@this_is_not_my_real_name

2 жыл бұрын

@@NinaHProductions1 We just cooked the pasta normally and in a separate bowl mixed parmegiano, olive oil and a whole heap of lemon zest to mix through the pasta when cooked. From memory we'd use about 3 large lemons worth. The essance looked awesome though, if I still ate cheese I'd definitely be giving it a go.

@kezkezooie8595

2 жыл бұрын

Yes, I was shown what sounds the same recipe as yours from an Italian friend's nona many years ago. It's a great dish to whack up in a hurry, so very tasty and easy! I use parmesan instead of provolone as well.

@joeslater3682

2 жыл бұрын

Sounds closer to a Pasta a Limone

@YeshuaKingMessiah

2 жыл бұрын

We just do butter n parm some parsley on pasta Kids love it I try to get them to stir tuna into it for some protein with all their carbs

Arroz con pollo is the classic one-pot dish for me (and reminds me of my childhood). And I like that you can make it as lazy or as flavorful as you want. I tend toward the lazy.

I have tried that one pot Marinara and it really came out real good. I was skeptical at first but it blew my mind that how can this pasta be so good with so minimal preparation.

Just an FYI, lemons are pretty easy to grow from the seeds you pluck from those grocery store lemons you are using. I see that big window behind you! You could have a lemon tree large enough to harvest a few leaves from by the end of the year. I live in Michigan, I have 5 growing & yes the fresh leaves are very fragrant!

@susantaulli730

2 жыл бұрын

@Teal Bruce How long does it take for the tree to bear fruit?

@stephaniet122

2 жыл бұрын

@@susantaulli730 Lemon trees from seed don't turn out the same as you would expect based on the fruit. It's a bit like the lottery. You never know what flavor it would be. Usually it takes 5+ years to go from seed to first fruit, I believe.

@twilightsparkle75

2 жыл бұрын

@@stephaniet122 yeah many fruit nowadays are grown through grafting which changes the flavour. otherwise from seed its more natural and sporatic

For the chilli garlic noodles I think she should have put the dry ingredients in the bowl first before adding the oil. Then add the liquid ingredients into the chilli oil before adding the noodles. This gives the aromatics a chance to cook evenly.

@98morris11

Жыл бұрын

OMG! That lemon pasta looks amazing!

Holy crap these tik toks re-creates are such a good idea. Hypes up a dish, gets me excited to try these all

The garlic noodles - there’s a big diff in taste between normal and dark soy sauce (dark soy is sweeter and less salty). Yours must have tasted v salty.

@VelaiciaCreator

2 жыл бұрын

Bigger diff between Chinese and Japanese.

@ThatGirlJD

Жыл бұрын

@@VelaiciaCreator What's funny is a lot of Chinese restaurants carry Kikkomon soy sauce.

@VelaiciaCreator

Жыл бұрын

@@ThatGirlJD Less disastrous of a flavour combination than the other way around.

The one bowl dish is actually pretty popular in Asian cuisines, since it’s a staple street food. There are a lot of people who dedicated there lives for just this recipe and raise a restaurant with it as an only dish they serve.

@annejia5382

2 жыл бұрын

True

@ube4856

2 жыл бұрын

wow. where exactly?

@peaceformula5830

2 жыл бұрын

@@ube4856 Korea Japan guess

@free4everinmyworld

2 жыл бұрын

@@peaceformula5830 Not Japan. Korean, maybe? But I can’t confirm. Possibly Chinese too…??

@free4everinmyworld

2 жыл бұрын

And maybe Thai

I really enjoy your enthusiasm. It's infectious!

I like watching your videos because I disagree so strongly with several things throughout, but I also love the difference in perspective and ingenuity that you have to offer. The strive for the interesting is what keeps the drive going. Thank you for the work that you do.

loving these! give cooked cilantro a chance though, it is a different flavour altogether and quite relished in south india and mexico

@shyamanandakumar470

2 жыл бұрын

think: rasam kzread.info/dash/bejne/pH2rrqybmbLgddY.html

That One-Bow-Noodle dish is a really good, adaptable template. You could easily cook/blanche some greens or veggies along with the noodles (Pak Choi, Kale, Carrot, Broccoli, Baby Spinach,...), use up some leftover protein from the day before (roasted chicken, pulled pork, air fryer tofu, etc.), maybe even infuse the oil with some spices while it's heating up (cardamom, Szechuan pepper, Coriander seeds e.g.). You're basically making impromptu instant chili oil.

@frightbat208

2 жыл бұрын

My 12 year old’s fave after school snack.

I love that lemon pasta but I just boil the pasta then put it in a sauce pan with garlic browning first w a decent amount of olive oil then butter + lemon juice & lemon zest then add the pasta (parmesan optional but definitely gives it a lot different) and just mix and you have the best semi light pasta. Be careful to anyone who makes this that loves lemons… you’ll eat it all!

@mai192

Жыл бұрын

Thanks for sharing! I love that the tik tok version isn’t too heavy with butter. :)

@kimareska

Жыл бұрын

Wow I never tried lemon pasta? Is it gonna taste sour?

@Lilryy

Жыл бұрын

@@kimareska not really sour but zesty, if you put too much lemon juice it can become sour. But adding Parmesan cheese at the end of making it makes it more creamy and savory.

@kimareska

Жыл бұрын

@@Lilryy wow now I really want to give it a try! Thanks

Kicking it off with the Queen! I LOVE The Pasta Queen!🥰🥰🥰

Great, I'm definitely trying the chicken and rice one. BTW, if you're switching out dark soy sauce for regular, I'd want to add something slightly sweet and maybe a slight tang of sour (although you have the black vinegar, so here it isn't crucial). Dark soy sauce has quite a different flavour to standard soy sauce.

With the bowl of noodles, try Lee Kum Kee oyster sauce instead of soy sauce. Also, a dash of sesame oil at the end will lift the flavor.

@notAshildr

2 жыл бұрын

I think that might be pretty delicious, but honestly... Just use dark soy sauce. Easy as that. There are worlds in between dark and light soy sauce.

@Mary-jy7ih

2 жыл бұрын

Yes! When my family makes it, sesame oil is a must.

The one of chicken with rice is made all over Latin America. It's absolutely delicious. In Colombia we call it Sudado. We also make it with yuca and corn besides the potatoes and carrots.

Thanks sooo much for this! First off, I do not have TikTok. Second, I do not have time to binge and sift through millions of short recipe videos to find decent ones. I'll definitely try one or two of the recipes you did. I've never tried one pot recipes and I've always been skeptical of them, so seeing your input about them is great!

Pretty sure the lemon pasta lady used angel hair pasta (not spaghetti). Still looks and sounds delicious! I want to try it. Thanks for sharing all these meals- they all sound worth trying!

@Minjyy

2 жыл бұрын

Nope. it's definitely spaghetti but a small number. To be more precise it's called spaghettini, which is thinner than spaghetti. Angel hair pasta are way more thinner than this.

@saracanuto2650

2 жыл бұрын

Yea she’s using spaghettini 😊

@b1k2q34

2 жыл бұрын

@@saracanuto2650 is that similar to vermicelli?

@AndreeaWest

2 жыл бұрын

@@b1k2q34 no, vermicelli are thinner. Spaghettini are for example barilla n.3

@slyfondle1885

2 жыл бұрын

She definitely used two pots.

I want to see Instant Pot or freezer meal recipes please!!

I love your videos! You give me so many ideas!

The last dish my mom used to call it “no fuss pasta”. I ate this every wednesday for lunch, when my mom had to go to the market near lunch time (produce was cheaper) and we came home hungry. Aos amigos Brasileiros, minha mãe chama esse último macarrão de “macarrão de qualquer jeito”. Ela ia na feira perto da hora de acabar e chegavamos morrendo de fome pro almoço e ela fazia esse macarrão. Aliás, ela come ele ate hoje de vez em quando

My favorite version of the one pot pasta with cherry tomatoes is the Donal Skelton version of Martha Stewart's recipe. Easy & delicious. Fool proof as well & I switch things up in it each time.

@miola2083

2 жыл бұрын

Donal’s version is great!

That one pot marinara is basically one of my favorite quick meals. I've been doing it for (like multiple) years now. I use a LOT of cherry tomatoes for extra sauce-iness, basil infused olive oil for the oil, red onions cause I like those the most and pennes for the pasta. Also I first bring the water to a boil and then dump everything in. And chilly flakes & pepper mix is a must have, I think it was in the tik tok but seems like you forgot the chilly flakes there.

@tcol

2 жыл бұрын

I was surprised to see that the onions don't become a weird mess (since they aren't fried first)

@tizioincognito5731

2 жыл бұрын

Congratulations. You have been ruining good ingredients for years. In Italy we would not feed this crap to our dogs.

@Swan.princess

2 жыл бұрын

@@tizioincognito5731 but you do feed even worse crap to your tourists so it’s hard for people outside your country to even learn how a proper version is supposed to taste

@tizioincognito5731

2 жыл бұрын

@@Swan.princess not to mention the so called "Italian restaurants" abroad... But one pot pasta is just terrific...

@AliKandirr

2 жыл бұрын

@@tizioincognito5731 I'm tired of seeing Italians being so full of themselves

Nvr heard of one pot meal til this vid was suggested to me :D May look more into this!

The chicken & rice recipe was amazing. Definitely, crushing the garlic with the spices and adding that paste to the rice that was lightly browned in the oil was a definite game changer. I'll use my mortar and pestle more often from now on.

I've never been so hungry watching a cooking video before 😅 I was going to the grocery store anyway but now I'm on a mission...Definitely trying some of these this weekend!

That was awesome! I'd love to see him do all 3 of these dishes again, but with him adjusting the recipes based on the ingredients he thinks would level-up each dish!

A personal favorite of mine that I usually make with a one pot meal is that I add a bunch of coconut milk in a pot, add in some chicken breasts, ginger, salt, pepper, usually some chili flakes, chicken bouillon or stock. Then you can either just let it boil as is for a chicken soup or you can add things like rice, pasta or some vegetables for a pretty good thai dish. A good thing about it is that since the chicken is being boiled in coconut milk you don't really have to worry as much of it going dry by boiling it for too long.

This is the first time I watched one of your videos. Thankyou!! It was interesting and informative. I will be watching more of your content and trying out some of the recipes. I love to cook, so.... Oh, I also subscribed to your channel. Thanks again. Vinnie

i love one pot meals. so easy during the week and then you get leftovers. its a win win lol. the first 3 look great. not sure if im sold on the last one tho lol. this is an awesome series. you should definitely keep this up.

As a former professional Boy Scout, One Pot dishes rule!

@LaraNole

2 жыл бұрын

not with pasta🤦🏻‍♀️

@chairya2

2 жыл бұрын

@@LaraNole you can make a pretty darn good lasagna using only 1 pot

That lemon stuff looks amazing

I tried the noodles with the dark soya etc, they were surprisingly bomb of flavor! 🤯 seriously blew my mind

I've never seen the lemon pasta dish, but it's getting made pronto!! Those garlic noodles make for a quick lunch.

To me, if you’re sitting there NEEDING to stir, there is definitely more fuss than boiling the pasta separately then the sauce

I made the chicken and rice one just now. WOW!! So much flavor! No salt either. Will be adding to the cookbook :)

Dude. The cilantro cooked in was the winner element.makes it from good to amazing

I've tried the one pot "marinara" pasta and it turned out good. I used Martha Stewart recipe from years ago. I used chicken stock in place of water the second go around though and it added a little something something

When using light soy you should add some molasses or honey instead of black vinegar for a closer flavour to dark soy 😄

@Scott_Alex

2 жыл бұрын

Hello 👋 how are you doing today??

Its so cool seeing so many one pot pasta dishes bc as an eastern asian when u say one pot meal i think of hotpot meals like shabu shabu or malatang

Hi, the third noodle is similar to what we called You Po Mian in my hometown. Historically, it is a quick and cheap meal for working class ppl but now it is still very popular just in general. The translation is something like Oil Poured Noodle, and if you use freshly made flour noodle it will be much tastier because flour noodle is more absorbent, while rice noodle gives you a very sleek and smooth feel, so the flavor and oil stay more on the surface.

There's a big difference between dark soy sauce and regular.

@Inlinetodie

2 жыл бұрын

Fuckin rights

So enjoyed this episode! Everything looked tasty especially the chicken and rice dish, YUM! I make one pot pastas all the time and happened to be eating a chixken basil tomato sausage and mini penne pasta. As a rule for the pasta to water/broth ratio is 4.5 cup liquid to one pound of pasta. Works perfectly every time! Thank u for the new recipes!! By the way, where did you get your salt dish?? I want one too!!

Subscribed, this was very entertaining and I appreciate your approach. Lots of food channels out there, but this one stands out to me.

Looks so delicious! Yum.

The rice is similar to “Locrio” a dominican dish. We do this with basically any meat, even sausage . Before adding the rice, I put onion, garlic and cubanelle pepper, some adobo or any spice of your preference, i let them cook and add tomatoe paste. You can also add corn, peas… honestly anything is possible.

Sweatininpink also nails the algorithm, i never realised chilli garlic noodles is a one pot recipe.

So happy to see Nanajoe’s recipe be used

Just did the chicken and rice and love itt. I did add slightly more seasoning. So good. And did it in pressure cooker. So convenient 😊😊😊

In Brazil we have a dish called "farofa de domingo". traditionally it can be made in one pan only. It takes a bunch of finely chopped stuff (onions, garlic, carrots, peppers, peas, leeks, scallions, with sausage, beef, chicken or hard boiled eggs), together with manioc flour and, if you have it, salted corn flakes. It's amazing with banana as a side dish, and very quick to make. It's definitely a 15 minute one pot meal

@Rodrigo_91

2 жыл бұрын

The chicken and rice dish was so weird. Galinhada looks so much better

I love sheet pan roasted veggies. I can even use foil to divide sections and cook 2 or 3 kinds separately at once, since many are good as leftovers in salads, as complete meals, or for quick skillet warming with other menus.

In Spain the Chicken and rice “Arroz con Pollo” is a very popular dish. It’s different than the one you are doing but it’s also a one pot dish and it works! So there is nothing weird about it! It works because it’s been done for decades! My mum who was Spanish made it and I make it! I don’t need Tik Tok, they didn’t come up with this. I make quite a few other one pot recipes 😊

This video is a true GEM. love ur content sir. The teriyaki sauce is next on my list!