Thanks for watching! If you liked this video, I think you'll love this one too! kzread.info/dash/bejne/pHh5pNlmgJyzpZc.html (This Method Changed the Way I Make Fried Chicken)

@corporatecat230

Жыл бұрын

All the trust fundife, it affords one so much time

@anti-ethniccleansing465

5 ай бұрын

I’m not going to watch this. It simply came up on my suggestions feed. I don’t support killing animals. You can cook better “forever” without doing so, and you will live longer, and healthier for it.

Here's a little trick. You can add stock/broth in place of water when cooking rice to add even more flavor.

@pigglewiggle175

Жыл бұрын

Obviously.

@probegt75

Жыл бұрын

That's not a trick it's common knowledge

@taylorking460

Жыл бұрын

Man, the internet is filled with so many people who just complain about nothing.

@TotallyNotJoe_

Жыл бұрын

@@taylorking460Right?? Thanks for the trick I never heard of that before lmao

@timchapman1998

Жыл бұрын

Jeez some people are arse holes, man is just spreading flavour wisdom.

I'm Persian, and the marinade is the same as what we use for chicken kabob/ joojeh kabob, but my family doesn't use black pepper or coriander in it. Some do, I think. The essence is really turmeric, garlic, and lemon juice. We also usually put em on skewers and use a charcoal box grill, but pan searing is a nice way for people that don't want to grill. Thank you for the idea! If you leave the rice on the burner with low heat, you can get a nice crispy layer we call "Tahdig"(bottom of pot). It's a little tricky to not burn it, but if you do it properly the rice comes out like a nice cake if you flip the pot. Great cooks in Iran are truly skilled at flipping the pot at the right time. This kind of rice is called "Kateh", which just means you cook it the whole way through the first time. This is also a lebanese dish, so there's a difference in cooking procedure I'll care to respect, where they put delicious noodles and spices in the bottom of the pot, while we usually put the oil in the water (with the rice cooker, even). The oil makes the rice not stick when you flip, and they usually add a heavy pinch of salt too. The max-effort persian rice is called "Polo", and is what you actually get if you go to a restaurant or have the fortune to be invited for dinner (and they're very generous with invites, despite how laborious the cooking process is), you'll get "Polo". "Polo" is made by parcooking the rice in fairly salty water (or soaking it in brine beforehand) and then cooking it full again on low heat, allowing the steam to escape the rice, achieving a crazy balance of fluffy-yet-still-separable-grains in rice. The yogurts we often serve it with are "mast-o-khiar" (yogurt and diced cucumbers, often with some dill) and "mast-e-mousir" (yogurt with garlic i think, this is more restaurant-y). Great video! Can't wait to see your other ones.

@Hradbro

10 ай бұрын

yeah no shit did you see the book he suggested

@TheStupidGuyWithBlip

9 ай бұрын

Lots of cool ideas here from persian/iranian cuisine, thanks!

@tsurugi5

9 ай бұрын

love me some fluffy basmati rice

@michaelsotomayor5001

9 ай бұрын

mast-o-khiar = tzatziki apparently

This video was the tipping point for completely shifting my perspective on food. Coming back after a month here just to appreciate.

@CharlieAndersonCooking

Жыл бұрын

That’s awesome to hear, thanks for coming back!

Alright Charlie, this is the third video of yours that I’ve watched in 24hrs. I’m really liking the niche you’re carving out. It’s reminiscent of Ethan Chleblowski, but a little less technical and more practical. Keep doing what you’re doing and I’ll share your vids.

@CharlieAndersonCooking

Жыл бұрын

Thank you! Yeah I'm still trying to figure out exactly where I fit in with all of that but I think you're right that I tend to prefer more practical tips rather than diving super deep into the science. Both are useful of course, but there are already others who do the science thing well.

@danielbarrett3434

Жыл бұрын

@@CharlieAndersonCooking as a home cook, I’m looking for application of the science. There is an area between Chleblowski and Weissman that I think could be filled. A little more detailed and explained more thoroughly than Weissman ( I love his vids, but they’re very “do it this way and don’t ask why or papa no kiss” 😂) but a little more practical and human than Chleblowski’s very scientific approach. Maybe you oughtta break down one of Weissman’s vids and talk about why he made some of the choices he made. Just a thought.

@ArjyBarjy1

Жыл бұрын

Same

@JG-yk6ny

Жыл бұрын

@@CharlieAndersonCooking You are really striking the balance between food science youtuber and homecook youtuber perfectly. Keep it up!

@TewPaqs

Жыл бұрын

@@danielbarrett3434 check out Brian Lagerstrom, he's a good balance.

I really appreciate that you explain always why you do things instead of just doing them and reference from where you learned it from.

Hi Charlie, I made this tonight , it was a hit with the hubby and even the teenagers loved it. Such flavor and the chicken was so juicy. This is my new go to , thanks so much

I've been cooking for myself and my now wife for over 8 years now and learned almost everything from the internet and youtube videos like these. I like that you go into detail about WHY we do a lot of the things we do whether it be intuition, learned from trial and error, or from being told so from someone else. Learned a lot from only the few videos I watched of yours. Thanks for the tips and keep it up you are doing fantastic!

Ahhh, Salt Fat Acid Heat, the single book every good chef has read or who have studied the concepts covered in the book. This video helped remind me to keep its concepts in mind and especially reminded me of the importance of acidity. I personally don’t like acidic foods so I tend to forget or just not include any acidic ingredients when I’m cooking but I always need to remind myself that just a little bit can go a long way.

@CharlieAndersonCooking

Жыл бұрын

Yeah I think it's essential reading for anyone getting into cooking! I agree though, it's surprising how big of a difference a little acid can make! Even if you're not trying to make the dish taste particularly acidic, it just helps to brighten up the entire dish.

Any in rice, when adding vermicelli, in the beginning, try adding a couple of whole cardamoms and one piece of small cinnamon. You will love your rice even more.

I am currently a senior college student and I consider my love of cooking a blessing. It's the first time that I'm cooking for myself but experimenting, learning and exploring what I can and can't do in the kitchen has been interesting. That said, I'm still not confident in my cooking so I haven't been cooking for anyone else. I will add this recipe to my repertoire

Zero doubt in my mind your channel is about to blow in 2023 dude, your content is legit FANTASTIC. I'm an NYC native & current Miami resident and the only thing I've been unable to find is a TRUE slice of NY Pizza & your pizza series has really opened my eyes to the mistakes I was making when trying to recreate an authentic slice, thank you!👍👍👍

@aaronbissoondial2109

Жыл бұрын

Miami Slice in downtown and Tropical Pizza at Gramps in Wynwood are 2 places I’ve grown to really like as a North Jersey native

@tigereye3952

Жыл бұрын

Just saying man, nyc pizza is different cause of the water. I don’t remember which food KZreadr it was that found out but there are noticeable differences because of the water

@JNJ1014

Жыл бұрын

@@aaronbissoondial2109 Thanks for the recommendations friend, I'll definitely check them out. IDK if you've tried it but another great one is Andiamo in Design District, really fantastic.

Thanks for providing such detailed information and not just simply cooking it. Definitely going to give this a try.

This video inspired me to start learning how to actually cook and to put in the effort. After watching this I made this meal and it came out perfect, the rice is truly brilliant!

Great video! Totally agree that cooking is really more about understanding basic principles and less about recipes - and it’s usually the case that having that foundational knowledge means you can cook anything with confidence. Looking forward to more of your videos!

Charlie, this video was really inspiring! Thanks so much for making me a much better beginner cook. I can't wait to learn more from you and I'm actually enjoying cooking for a change. Thank you.

@CharlieAndersonCooking

Жыл бұрын

Hey I really appreciate that, your comment made my day! That's exactly the goal of my channel, so I'm glad to hear that you found the video so helpful!

Dude your content is so helpful and quality. The right amount of accessibility and science knowledge. Keep posting man! You’re gonna blow up!

Great video! I'm right there with you, I've been casually cooking forever and the gift of Salt, Fat, Acid, Heat absolutely changed my outlook on cooking entirely. Thanks for sharing, good luck with everything!

I just made the recipe and shared it with my mom for lunch. It was phenomenal. Aromatic, flavorful, the texture was great. I can't cook ( currently ) but "your" recipe was simple enough to make well anyways. We already had most of the ingredients and it was cheap/healthy. Thanks for sharing the knowledge and story.

I consider myself lucky to watch this video and your channel ! Thank you so much Charlie 🙌🏽

One cannot possibly underestimate how great cast iron pans are for recipes like this. They take some getting used to if you came from the classic cheap Ikea non-stick pans (as many college students do), but it is absolutely worth it. And a good enough one will not break the bank. For pots though....they are an investment, but you do no have to go completely crazy here. Once you have a good one you will have it for life, and your grandchildren are gonna fight over it some day. First time I used my "Staub" brand Dutch Oven was a real epiphany and I have never ever looked back.

@AlexG-xl1cc

Жыл бұрын

I like stainless steel cause then you can deglaze and make a good sauce. Cast Iron doesn't handle acids well

Loved the simplicity of the cooking. I always wanted to make rice this way.

I copied more the techniques here of cooking the chicken and the rice as oppose to the actual ingredients (primarily marinating the chicken with greek yogurt and toasting the rice before cooking it). Those two things made a world of difference. Literally one the best meals I ever made myself. When can we expect to see a take on salmon on this channel?

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that!! I actually do have a salmon dish that I make all the time so I'll have to make a video about that soon!

@benjaminmoll

Жыл бұрын

Å Mm H

@benjaminmoll

Жыл бұрын

Hi

Toasting the rice with spice is a nice trick I'll add to my cooking arsenal. I'm curious to watch your other videos too! 👍

I just made this. Turned out excellent! I was really surprised by the cinnamon in the rice. I thought it was weird but when combined with the other flavors it worked really well.

@CharlieAndersonCooking

Жыл бұрын

Yeah it seems strange but once you try it, you'll never go back! I'm glad you liked it!

So today I made the best chicken I’ve ever made in my life and it’s directly because of this video. I didn’t know food could be this good, let alone that I could create it, but her I am; filling my belly with the impossibly good made real. Thank you 👌

@CharlieAndersonCooking

Жыл бұрын

That’s awesome to hear, I’m glad you enjoyed it!

@aprofromuk

2 ай бұрын

typical indian cooking style, the way he marinated the chicken.

One of my favorite cooking videos of all time. Super excited to make this! Ordered the book too. Knowing the hows and whys of cooking seems really interesting

@Eilavamp

Жыл бұрын

There's a Netflix show with the same name by the author as well, taught me a lot! I'm sure the book has tons more wisdom but the show was really good.

I've adopted these techniques from watching cooking shows over the years, but now I'm meal prepping to lose weight and you've added more tools I can place in my tool box. Subscribed.

Thanks for the recipe, really appreciate the style of giving bonus information that can be applied to more than just this one dish.

Great practical straight to the point videos you're making Charlie. I'm here for it. Keep it up!

@CharlieAndersonCooking

Жыл бұрын

Thank you, I'm glad you like them!

I cheesed out at your cast iron skillet handle cover. I have the same style lodge cover in red and the end is all burnt up as well. still works like a champ!!!! love your videos

Glad I'm not the only one who relied heavily on the classic chicken, rice, hot sauce combo!

made this recipe!!! so delicious, andi would never have figured this out 🥹 the chicken was so tender and yummy definitely gonna make again!! and the little noods in the rice!! so good

amazing video. blew my mind with the toasting the rice bit. imma start doing that from now on!

As someone who’s been eating this food my whole life and also work as a chef in Lebanese kitchen for 10 years. The ratio of Vermicelli to rice should be more. The method of washing the rice till it runs clear is correct and toasting the rice in the fat before boiling helps with binding the flavors and also helps with Separation. I would recommend using ghee instead of olive oil or you can do 50/50. The ghee enhances the flavor of the noodles and rice to the next level. We also use a stick of cinnamon and bay leaves at the resturant while boiling.

First time watching one of your videos. I like your vibe man. You explain things very well and I can’t wait to watch more and get further tips! Top man.

Whas the first video I watched & couldn't look away. Very professional, easy to understand & was really refreshing how you broke down cooking into concepts that can be applied universally with a simple dish. Liked, subed & shared!

Really enjoyed your video, Charlie . . . both by content and techniques. Much appreciated in your straight forward approach. Cheers! Darryl

I'm glad I found this channel! I feel like this is a mix of Adam Regusea and Joshua Weissmans channel. I love the ratios and science involved and the beautiful editing.

Absolutely great video. It is a lifesaver for college cooking. Thanks a lot mate

Came for secret to NY style pizza but now im devouring rest of your content. Quality of your work is great. I really hope that you make it big one day.

@CharlieAndersonCooking

Жыл бұрын

I appreciate that, I’m glad you like the videos!

Going to try this recipe tomorrow. Looks delicious!

Wow. I am literally at the rice n chicken stage! Glad I found your channel and this video specifically, lol!

First video of yours I've watched and I'm subscribing cus of how you explain the details and WHY some things should be done a certain way. Good stuff!

your vids are fantastic man, very informational yet so easy to follow

Perfect amount of detail. Thank you

Yo Charlie had to come back and tell you this recipe was great. The fam devoured it. Also your pizza dough is now my go to. Keep it up! ❤

Asalamalaikum brother I am Lebanese and I approve of this shawarma dish including the rice looks amazing. Sahtain(God bless and enjoy). Nice video.

I learn a lot from your vids. Subbed. Bought book and will study it. Many thanks Charlie!

first video ive seen of yours and instantly subcribed, even ordered the book. 10/10 video information pacing and presentation

I'm a big fan of cooking chicken like this under broiler, on the top rack, in the oven. A lot of times, I will cut the chicken ahead of time and get the marinade on all sides of each piece too. Definitely a good dish to master!

ahh i spent all morning trying to find this recipe. so worth. going to make it tonight

Thank you for the recipe! This looks so delicious, I gotta try it sometime. Also love the food science injected throughout the video, super informative!

I think this problem of Westerners putting too much water in their rice was several decades in the making. Rice Brands (Uncle Ben, etc) always specified the amount of water to add to *dry* rice on their packaging, 2 to 1 for decades, not taking *rinsing* the rice into account because thats a personal choice to rinse it or not. But when you rinse it the rice will absorb *a lot* of water already and thats where the mushiness will come from. So yes, 1 1/4 to 1 for rinsed rice is perfect if you added fat/oil to the pan. Great videos by the way.

always pumped to find a new cooking channel to sub to.

This was great, definitely gonna try this. - A new subscriber

@onechampion4128

Жыл бұрын

😐

@alihaidari2454

Жыл бұрын

do we care? no

@JohnJohnson-zt3bv

Жыл бұрын

@@alihaidari2454 well frankly, I do

@jackjack4412

Жыл бұрын

​@@alihaidari2454agreed. Attention seekers everywhere.

@mrmaxinamillion

10 ай бұрын

@@alihaidari2454 why is there hate in your heart?

Looks delicious. I will be trying this one out this week.

Dude, I love your videos, but particularly this one! I love this and it's now a staple - thanks!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that! It's definitely a staple for me as well.

I just tried your chicken recipe using yoghurt that was about to expire and some random spices I had and it turned out to be the best chicken I've ever made without a flame grill.

I finally got around to making this. I messed it up and it was still top 3 dishes I’ve ever made. Thank you!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that! It's easily one of my favorites as well (if not my favorite)

Just found your channel today and I’ve gotta say you have some great content especially for a channel that isn’t even two weeks old yet, keep up the content and I could see you having a couple mill subs in no time! Also I find it funny that in a different video you mentioned you went to school at Michigan and as a current umich student my diet is almost entirely rice and chicken😂

@CharlieAndersonCooking

Жыл бұрын

Haha yeah it’s a great meal for saving money as a college student! (Especially if you’re trying to eat relatively healthy)

we as Turkish people always make our rice this way ! But we mainly use sunflower oil instead of olive oil and if we really want to make a tasty rice we use butter to fry those cut pasta

This man is crazy underrated, looking forward to see you hit 100k soon.

From health POV, oven wins. No going over the oil smoke point, no black bits (carinogetic). Maillard reaction is all fine, but its about browning, not blackening. You can still achieve your flavour goals without black spots (turn before black, put into oven and let rest for some minutes. Same procedure with Steaks)

@pokiblue5870

8 ай бұрын

For rice im too lazy. I just use rice cooker and put chicken in air fryer and enjoy watching anime on tv

I can totally relate to what you are saying. I've been home cooking since I was 18, and I'm 38 and it wasn't until corona outbreak until I really got it. I had time during lockdowns to read and watch, to experiment and learn all the principles. Before that I was mindlessly following recipes. Now I can just open my fridge and come up with something delicious in just 30 min.

For the rice deep dive, don’t overlook pressure. My pressure rice cooker is great, but my mother-in-law’s rice made in a pressure cooker is gorgeous.

Thank you!!!! This was great!

Hope algorithm picks you up soon man you deserve it

I JUST REALLY FALL IN LOVE WITH THIS CANNEL

Great advice and explanation!

Really loving what I’m seeing from this channel

I love cooking chemistry!

thank you. im just learning to cook beacuse i just moved out on my own, i appreciate it

Cooking videos help me to de-stress. Thanks.

I'm surprised this channel has so little recognition! These videos are so high quality 👍

@Natasha-yu5ge

Жыл бұрын

For real!!

honestly there's something comforting about making boring food sometimes. I can't explain it lol.

As a lebanese person, This is amazing! Great job bruv!

Wow , how do you make it look so simple AND amazing. Could you please do a video on vegetables Charlie?

Awesome video, keep it up and im sure this channel will thrive!

More of these please!

Simple but effective. I like the unemphatic, undramatic style. It's just food, after all.

This was super super helpful.

Really high quality content. I can feel you're gonna grow in leaps and bounds imminently!

@fabe61

Жыл бұрын

Also, that's some beautiful long grain basmati!

Imo best way for cooking rice is adding watter (or preferably broth, if you are making risotto even part wine) little by little so you get whatever texture you want without overcooking.

Just this one video is enough reason to subscribe to this channel. Keep up the good work 🎉

This was delicious. Thanks!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear it!

This was a good tutorial for starting and learning how to cook. :D

just subbed. glad to stumble upon your channel! thanks.

Not even really into KZread cooking channels but your video came across my feed and the content slaps. New sub here

@CharlieAndersonCooking

Жыл бұрын

Haha I appreciate that, I’m glad you like it!

Subscribed because you fav meal is my fav meal and while my gf makes it amazingly, I think you give some helpful ideals to how she looks at the dish; plus the soon to come deep dive on rice. You got a new sub :) thanks for the content

I love the way you shoot your videos

Have you considered using a Japanese Rice Cooker? I’ll never go back! Really enjoying your presentations!

@zmollon

Жыл бұрын

Fuiyoh!

Yooooo what the heck, I too have been making this exact chicken dish like once or twice a week!!! Such a great way of getting in protein with full flavor !

I was just having a talk with a friend about how this is the way people should approach cooking/recipes should be phrased. Recipes are like wildly inconsistent training wheels on a bicycle. They'll let you move some distance, but you'll never really fly on a bike until you learn how to balance (which isn't as hard as it might seem at first)

Cheers for the upload. Maybe you might want to try this? Basmati rice as prepared in your video, to which I add... Butter, Stock cube (be that Veg, Beef or even Chicken flavour) Creamed coconut. Bring to the boil, simmer until cooked. I also like to add a splash of either Teriyaki sauce, Dark soy sauce or even Worchester sauce. As for the quantities of the above - one needs to experiment.

Super different recipe with the almost the same result, I like to butcher dishesmyself through what I learned throughout my years and it's extremely fast, juicy and addicting

never heard about this book, will take a look. Thanks!

Interesting info. More ideas: 1) Cook the chicken first then the rice in the same pan to transfer that left-over chicken flavor to the rice, and also reduce the amount of dishes you have to wash. 2) Halal cart style: add some shredded lettuce and bite-sized tomatoes on top. 3) It tastes better eaten with your fingers. I actually tried the halal cart version of this dish for the first time yesterday and it turned out delicious, 10/10, and my only take was to serve the portion with less rice next time.

@miraclemaker1418

Жыл бұрын

Number three is fucking disgusting

@zakariachana

Жыл бұрын

@@miraclemaker1418 Do you eat burgers with a fork and knife? "but uuh it's different that's bread and that's rice". For your info, a lot of people eat rice with their hands like the Saudis, depending on the occasion and mood, and hands are washed before so it's completely fine.

@miraclemaker1418

Жыл бұрын

@@zakariachana burger and fries only cover your fingertips with grease. You have to scoop that shit to eat rice with hand. That's absolutely disgusting. No matter who does it.

It was good; Thanks 🙏🏼

I did not deserve to be called out to the degree that I was in the first 31 seconds of this video lol