The meal that changed the way I cook forever

🍚 BREAKDOWN OF THE RICE METHOD USED IN THIS VIDEO

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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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📘 SALT FAT ACID HEAT BY SAMIN NOSRAT

📹 HOW TO MAKE HOMEMADE HUMMUS (VIDEO)

💻 VIEW THE RECIPE ON MY WEBSITE

🔪 EQUIPMENT USED IN THIS VIDEO

📃 TABLE OF CONTENTS
0:00 - How I Upgraded my Favorite Meal
1:30 - How to Level up Your Chicken (and other meats)
3:47 - How to Make Rice that Isn't Boring
6:08 - The Best Way to Cook Chicken
7:56 - The Most Important Part!

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[CharlieAndersonCooking]

Thanks for watching! If you liked this video, I think you'll love this one too!

[taylorking]

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

[KazSadeghi]

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 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.

[aryankhullar]

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

[danielbarrett]

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.

[TwOnEightt]

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!

[MysticYT]

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.

[markp]

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

[melaniek]

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

[MarvKage]

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

[JNJ]

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!👍👍👍

[EmandLloyd]

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!

[lamp-ali]

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.

[acorrales]

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?

[DeputatKaktus]

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.

[Fedzy]

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

[specialcrystal]

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!

[symptomatik]

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!

[ChadAmI]

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

[arga]

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.