They want the Christmas ad-sense

Yeah who doesn't want ad sense for Xmas. It is a lot of extra content to make and I am loving it.

Probably easier when you do have a full brigade of people behind the scenes that you are paying for would help heaps.

It’s the best thing since sliced break

Don’t burn out boy-o’s!

Now this would make sense!

Science! 🤩🤓

This is what we found we had to do when making chocolate milk with our homemade chocolate drink mix. We first mix in a little hot water from the kettle, make a paste, then add the milk. And now I know the reason *why* it works! Thanks.

@@mamadragon2581 YMW 😁

When you're using a mixer, adding dry to wet will result in a bit bigger of a mess with dust (flour) flying around... The wet to dry tends to cover more surface area and prevent flour from floating away...

Same here. How we always do it too

And I’ve never heard of the two-day rule for rice. And I’ve never had an issue with any form of food poisoning.

The problem with rice is mostly with big batches, like commercial setting rice pudding that is left to cool at room temperature, but takes ages to cool. As long as you make sure you cool down your rice quite soon, there won't be a problem. By the way, the food poisining from is quite severe and you can die. It is not just your ordinary infection.

Same. I'm single and I always cook 2 - 3 portions for my meals to I can fridge the leftovers and don't have to cook every day. I never had any issues with my rice dishes.

I've never had a problem, usually takes me a week to eat all the rice I get with Chinese takeout.

Same. Done this probably a thousand times.

Me as well, now I’m concerned about my leftovers!

There are many practices in home cooking that follow specific rules to minimize the risk of bacterial contamination. The reason behind these rules is to reduce the likelihood of foodborne illnesses. People have varying levels of tolerance to bacteria, and some are more susceptible to getting sick. For instance, I've consumed raw meat throughout my life and grew up drinking eggnog made from unprocessed whole eggs, not the sterilized products commonly used today. Consequently, my tolerance to bacteria is quite high, and I rarely get sick. In contrast, my friend Shilka has experienced food poisoning three times in the last decade, while I've had none. These safety guidelines in cooking are there to lower the chances of food poisoning and to ensure overall safety in food consumption.

No self-respecting Asian will throw out 3 day old rice! The rice food safety caution is definitely just a western thing... most Asians will look at you like you're mad if you dump their rice onto a baking sheet. I often just leave it in the rice cooker to leisurely come down to room temperature (which is definitely not the recommendation - just I forget about it). Honestly, I've never noticed a difference.

@@mdkc Your observation about the different approaches to rice storage between Western and Asian cultures is quite intriguing. It's important to note that food safety guidelines, like those recommending against leaving rice at room temperature, are based on general practices to minimize the risk of foodborne illnesses. These guidelines are particularly cautious because bacteria such as Bacillus cereus can grow in rice left at room temperature, potentially leading to food poisoning. However, cultural dietary habits can indeed influence an individual's tolerance to certain bacteria. Just as people who have abstained from meat for a long time may experience discomfort when reintroducing it, especially if it's undercooked or prepared differently, individuals who are accustomed to consuming rice that has been left to cool in a rice cooker might develop a certain level of tolerance to the bacteria that could be present. This doesn't necessarily negate the food safety guidelines, as they are designed to ensure safety for the general population, including those with potentially lower tolerance levels. But it does highlight how cultural practices and individual dietary histories can influence our reaction to different food preparation methods. It's a fascinating intersection of food science, culture, and individual biology.

Hahaha fair comment.

@@SortedFoodI love a good bit of foodie blasphemy. Might be why I like this channel so much. 😂

​@@SortedFoodvery fair

However, as Ebbers says, it was four!

Baaaahahaha

There must be some familial relation between Jamie and the contestant from Come Dine With Me 😂 they are the only two people that I’ve seen who have a mouth big enough to inhale an entire whisk 😂

I know right? Boiling water in a pot without a lid? When time is the thing? Pfft.

Also, an induction stove will almost boil water as fast as a kettle.

I was screaming at my computer seeing them boiling water in that pot without a lid.

Why take the lid off after the pasta goes in?

I think the point about not putting it immediately into the fridge is that fridges are insulators so by putting a hot thing in there, it needs to work extra hard to bring everything down to being cold again, it's not a risk to the rice itself necessarily, more of a risk to everything else around it

​@@Imperial_Squid Which isn't a problem in any modern fridge. Doing it regularly could in theory strain the fridge by making it work harder and break down quicker, as for the food you'd need humongous amounts of steaming hot food to actually affect the other items in there. Temperature barely shifts otherwise, unless in direct contact of course.

it's different when it comes to biscuits, biscuits are denser and don't need the same areation of a cake. in a cake you want the gluten developed but not too much or it won't rise, whilst for biscuits in general you want the gluten a bit more tight, of course when speaking about sable or shortbread you want it crumbly but in general the biscuits need to be denser to hold dipping

I do too and I’m a chef and I still get the results 🤷🏽‍♀️I just can’t be bothered to use more bowls than absolutely necessary 😂

I do it this way for cakes too... It just gives me less mess to clean up after, I've never had any issues at all.

Is never heard of “wet in to dry” rule and always have done dry in to wet for cakes (as directed) and cookies (same) and for muffins (in US recipes, I’m pretty sure written same as cakes, dry in to oil/sugar, often alternating with milk). Pancakes/waffles I’ve done either, just depends on what I’ve measured first. No difference.

I’ve never heard the wet into dry rule either. I always do dry into wet and I do it because most of the recipes as far as I can remember tell me to do it that way “then to the wet mixture add the flour half a cup at a time” etc. kind of thing 🤷🏻‍♀️

Definitely!

​@@SortedFood🎉🎉🎉❤❤❤

"...and frankly: That is how religions start."

​@@twilightshadow91 My neck hurts from the sudden turn of subject. Do you often just insert random observations ?

it is relevant,@@budgiefriend

I do this too. I actually boil elbows in a little water on purpose. Then i use the starch from the pasta water to bind my macaroni and cheese over a roux.

Oh yeah the one about needing to go into a big pot of water was busted quite a while ago and it only applies to certain fresh pastas not really the dry ones. I've been experimenting with a lot of pastas and noodles and a lot of different ways and I've found that the individual pasta that you're using makes kind of a huge difference on what you can get away with. So now I intentionally buy the pastas that I can throw into cold water and a rice cooker and then bring the rice cooker up to a boil, and then pull my pasta out right away. Turns out most pasta is actually okay there's just a few of encountered that don't work this way. And then anytime I'm doing something like an Asian noodle instead because those cook so quickly those I bring the water up to the boil first and then add.

Ive cooked dried pasta in a rice cooker..just double the water and it works fine. I wouldnt want to break any rules with fresh pasta

😂😂

Love this comment, but I always put on a lid floor get my water boiling faster.

@krystalroberts9114 I know, I was yelling at Jamie to put a lid on the pot the entire time! Of course it takes way longer with no lid!

The story stems from a student who eat leftover rice which had been left at room temperature for like a week. There is absolutely no risk of eating rice which has been stored in the fridge, and hasn’t been left out for very long time before going into the fridge.

thats also why storage is so important after cooking so they don't make the toxins to begin with

Botulism is one of those, right? That's why you can't just cook rotten meat safe again, or food from a bulging can.

@@noxity123 Ok, but how is that in anyway related to what I said. Cooking food and getting it piping hot does not eliminate toxins in food, and you cant fix something like improper food storage by making sure it gets up to temp. The way Ebbers phrased it implies that might be the case, and wanted to make sure people don't think that way.

@@KariThomasMillerCorrect. Once your cooked rice (or pasta or other cereals) has produced toxins from _Bacillus cereus_ after being left above 40-degrees F for too long, you can’t get rid of those toxins by reheating.

One of my favourite cheesecake recipes has you doing dry into wet as part of its ingredients order (actually, it alternates between dry and wet.)

I think the rule is mostly for really wet batters, not something like a cookie dough

@@0293Sarah that's def fair. all the stuff I could think of that mixes dry into wet was things like breads and doughs, but yes - for things like pancake and waffle batter, I do pretty much always mix wet into dry. I hadn't really thought about it being a rule specifically for batters vs any baking recipe.

Same here! I do think it might make a difference in terms of lumpiness when it's something more liquid, though. When I make crêpes, because I do them by eye, I always end up adding more flour to thicken it up and it starts getting lumps 😂

also making pasta, you usually start with the sauce because cooked pasta has to go in the sauce immediately once done for the best results. so while waiting for the water to boil and for the pasta to cook, you could have been making your sauce. Makes a lot of sense in terms of time management

Personally I’m usually making a sauce at the same time as the pasta cooks so I’m next to the pot anyway. And once you have done a few times it won’t take long to know your new time taken to cook

The pasta in first method will also take the exact same time every time.

I've always just thrown the pasta in the pot as soon as I turn on the stovetop. It turns out perfectly fine for my tastes. I'm not feeding a bunch of critics.

@@andrewsandoval1383 You could also just use store bought sauce and just throw it on top without heating it up. The hot noodles will warm it quickly.

Even faster to use the kettle + hob though, I usually do like 1/4 to 1/3 of the water in the pot, the rest in a kettle.

Yeah; and don't dump the salt in until after it comes to a boil. The salt sitting on the bottom of the pot can "scour" it.

you are a genius @@KriLL325783

Thank you! I was yelling at my screen "where's your lid!?" hahaha

I came to comments to shout this exact same thing.

I regularly cook rice, leave it in the rice cooker and just microwave it over the next 2 or 3 days. Never ever made me sick.

Adding Oil to water to cook pasta does not work because the oil would need to stick to the pasta to keep it from sticking together. Pasta needs to absorb water to cook. If it's covered in oil it will not cook properly . And putting oil in water does nothing because it simply floats on the top of the water while the pasta is immersed completely in the water. To keep pasta from sticking keep the water at a rolling boil, making sure there's enough water to cover and stir the pasta as it cooks.

For runny batters dry into wet tends to give flour clumps that are harder to get out. This is based on my own experience of forgetting the rule and doing it the wrong way round a bunch of times. For anything thicker I don't think it matters, at least I've never noticed a difference.

Very good point for highly flavored baked good with a humidity sensitivity.

Now that’s really interesting!

When I was in catering college in London, was told to throw away any rice older than 24 hours, as increased risk of harmful toxins from bacteria develops. - ( basically playing it safe) In reality if cooled as Ben described, rice should be good for 3 - 5 days.

I have stored rice in the fridge for several days before heating it up again and I am still alive! (And have never gotten sick from it) As long it's not slimy och smells bad it is usually fine.

@@neilthehermit4655getting sick is rare, but theres a form of fungal spore that is relatively common in rice that is NOT killed in boiling water. Instead the water and moisture activates it, and once its in the fridge it can start growing (if slowly) A few years ago there was a german elementary school that got a whole class sick from rice in which this fungal spore was present.

I must be crazy cause I eat old rice all the time.

Think the rule mainly applies to yeast based doughs.

​@shadowlink3 chef here, it's a pretty general rule. It has bigger impact depending on the ingredients. Fine powders like cocoa don't mix very well with thin liquid. Creaming butter with sugar and liquid normally is fine HOWEVER with a lot of cake recipes you mix in flour after to reduce gluten development. But, the creamed sugar is fairly thick so the flour is less likely to clump. Imagine adding flour to a crepe batter versus cake batter. Crepe batter is much thinner so it's more likely to clump. And theoretically if you added cocoa powder instead, it'll clump even more in the crepe batter.

Me either! I eat rice every single day usually making a large batch that lasts me the week. Though I do let things cool before going in the fridge and fully reheat it. Was quite shocking to hear to be honest.

Yeah I've never heard that either.

Funny I just had this salad (with sweetcorn instead of peas though) yesterday, made with 2 days old rice because I couldn't be bothered to cook.

Yeah, I'm from Greece and it's very common to cook for multiple days, not just for one evening. We'd make a bigger batch of rice and meat/chicken on the side, then reheat for the next couple of days. Absolutely never had a problem. Rice is also commonly used in soups, and we always made those in bigger batches too.

yeah i am so confused hearing this for the first time today.

I wish I had a video of me using a stand mixer try to pour dry into wet as a kid. It would be a very good educational video along these lines.

Someone had to test it to finally find out huh! 😆

​@@SortedFoodAnd we appreciate it guys🎉🎉🎉🎉🎉

I think the main point is when you're making something with a lot of flour, like pizza/bread dough etc, it's easier to add more dry ingredients to a wet dough if needed, than to incorporate more water/milk into a too dry dough. That may have then been spread into all other areas of baking.

I never even knew it was a rule. I always mix the dry into the wet. Never had a problem. It makes cleanup easier, it’s easier to clean the dry bowl, and it’s easier to get everything out of the dry bowl into the batter. So to me that always just seemed the logical way to do it.

It’s just to keep the dry ingredients from getting flung all over the kitchen, especially when using an electric mixer. It has zero effect on the finished product.

Also you'd use the hot tap to save 40 degrees of heating if you wanted to speed it up more

@@g4111 depending on your water heater (or time of year) this might not save any time. In my house in winter, it takes 5 minutes for the tap to heat up lol

Yup. Evaporative cooling (I think).

Also, I once heard that you shouldn't salt pasta water until it is already boiling. The reasoning was that salt increases the boiling point of water, so if you add it from the start, it will take longer to reach a rolling boil.

@@g4111 Unless you've have an induction stove with a boost function, which is much faster than the tap or even a water electric kettle. An other reason to not use the hot tap is if you live in an old (UK) home with a separate hot water tap.

This is true, but it does very quite a bit with the pasta that you're using. I'm lazy I just scrape the bottom when I'm ready to pull it out and clean off the residue that a few pieces might have left behind but I do have to say some types of pasta that I've done this with are way worse about it than others.

They only got away with it, because they used pasta that was not uniform in shape. Try that shit with Spaghetti and you will end up with massive clumps.

I feel like recipes always ask me to mix both separately and then sift dry into wet.

Personally I believe the rule really is to separate the wet and dry ingredients mix them in their separate states then didn't matter which went into which. The overall purpose being dont just throw them all in a bowl in whatever order. So you don't get say a chunk of cinnamon in one spot

Same here I've always been taught dry into wet. Add gradually until the consistency is right. It's easier to leave out some dry than leave out some wet

​@@NovaNinja_How so? Dry is either all in a bowl, or added by the cup or spoon full. Wet can be added as a continuous stream, or by the drop if needed. There is far more control adding wet to dry. Not that I care - I do it either way or just bung the lot into a blender.

@@NovaNinja_ No it's not. There's no difference, you can always not put in some of the wet ingredients when doing wet into dry, and vice versa. The only difference is whether all the dry and all the wet ingredients need to be mixed altogether in two separate bowls or not, and whether you are using a very fine powder that has trouble dissolving.

NICE 🙌

​@@SortedFoodVERY NICE 🎉🎉🎉❤❤❤

I do the same thing!

I also do such with my pizza dough and it becomes amazing. But then again, such dough needs kneading and working on it anyway. Lighter, fluffier stuff is a bit different. But I've never cared, I don't even have a preference. I just add things to things and stir. 😂

Me too

I love Philly Philly Wang Wang! (And reheating rice)

Good point!

​@@SortedFoodvery good point

The video itself shows the boiling water pasta seriously stuck to the pan.

@@bbrockert because he never stirred.

I've had the same issue. With boiling water I stir it once at the start then ignore it for the rest of the cooking time, and only get a few stuck to the bottom. With cold water, it clumps more and I have to be more involved.

Adding a lid helps so much but I can't do it as much as I want because I keep having trouble with things boiling over or leaking.

@@Cathowl For heating up plain water it works great, when you have stuff in the water, especially startchy stuff, it's risky.

I never do anymore. You don't even need that much water to begin with. Learned from the internet ofc, I just toss the pasta in a pot, add salt and cover it in water. Just enough to cover, not much over... and cook until there is almost no water. Al dente pasta in a few minutes. You just need to watch it and stir occasionally.

@@Bishop38f8 You cook until the pot is almost dry? that cant possibly be coming out al dente

@@sp1d5r If you put less water, the water evaporates quicker, meaning less cook time, obviously.

It makes a difference with very thin British pancake or crepe recipes. If you put a few tablespoons of flour in a pint of liquid the flour clumps up and is hard to distribute so you put a little liquid into all the flour and then make a thicker batter which is easily let down with the rest of the liquid with less clumps. Anything thicker than the very thin pancake/crepe batter and it doesn't matter at all and I usually go dry into wet for most things.

For mixtures that are relatively thick it doesn't matter much if at all, but for very thin batters it can definitely make a difference. When you add dry ingredients and wet ingredients together, they will clump to some extent, and if those clumps are floating in a pool of liquid it can take a lot of work to remove the clumps as they just get pushed around. It's easier to beat the clumps out of a really thick mixture. This is relevant for corn starch for example, you often add a very small amount of cornstarch to a sauce to thicken it, but adding it all at once can sometimes cause clumping issues, so many people recommend adding a small amount of cold water to the cornstarch and mixing it into a paste first, as it's easier to get rid of the clumps and get all the cornstarch hydrated. If the batter or sauce is thick enough you'll be able to beat the clumps our either way, and if you are able to evenly distribute the dry ingredients into the wet while actively mixing, and not introduce too much dry to the same area too quickly, you can reduce how much clumping you get to begin with.

I throw my salt in after the water comes to a boil. That way, it kind of stirs itself. Bonus: salted water takes longer to boil. (Which may be more to your benefit anyway.) I agree with your point about clumping. Putting the pasta in while still cold, it seems like would be a lot more stirring to ensure no clumping.

@@gwydienne while technically true about the salted water taking longer to boil, the amount of salt you'll be adding when cooking is such a negligible effect to be almost irrelevant, like a fraction of a percent change.

​@@PrincessSkullcrusherwell it might reach 1 to 2 minutes difference at least.

It doesn't, it would take about a 10% saline solution to make a difference more then a few seconds at most. Sea water is already 2.5%. The amount of salt you would need to add to make any difference would make the food you cook in it inedible.@@thadesr

@@hifun12 a quick search proved you wrong. 0.5°C increase for every 5.8% of salt added.

I think Kush would be the man for that! Maybe not now as a chef, but he certainly always has that mischievous look on his face that says he would have done it as a child. For sure.

Mythbusters did actually do that one, they found it wasn't really valid, with the exception being if you dropped something wet, say toast with peanut butter which landed peanut butter side down, you probably don't want to be scraping the peanut butter back off the floor onto the toast even if you had cleaned with antiseptic spray earlier. But everything else dry, yeah 5 minutes even 5 hours is not much difference in the bacteria etc that will grow even if you left it on a clean plate.

@@joshuadalton6063 Penn and Teller also tested that to in their show bullshit.

It honestly depends on the speed of the dog.

Mythbusters did that. Any amount of time even a half second on a floor will have bacteria on that food item.

And you also have more control when to stop adding fluid before your dough gets too wet.

Plus lumps.

@@hopegold883 Lumps can be whisked out, regardless, just as they showed in the video.

I have eaten rice that has been in my fridge for like 4-5 days lol

I leave my rice in the fridge for like 4 days constantly lol not sure how I'm alive then

Was thinking the same thing. I have some leftover rice in the fridge from 4 days ago right now.

I've eaten week old white rice multiple times and never gotten sick. That's just an anecdote, but 2 days seems like it's an extremely overly cautious rule.

Growing up in an Asian household we would always save leftover rice until we had enough to make enough fried rice for a family of 4. Sometimes that would take weeks, think on average was almost 2 weeks.

Yep, "cold" tap water can be all different temps depending on the time of year. From lukewarm in summer to barely above freezing in winter. That massively changes how long it takes to reach a boil, especially with larger pots of water.

What I do is measure all dry into container, mix mix, then add in the wet…so just using one set of measuring tools and container

I drink resiling with everything. I'm not much of a red fan.

I prefer using a Silcone spatula when I'm making batters and get smoother batters then using a whisk personally

Spatula or fork!

@@mary-alicemirhady5605 see I hate using a fork for batters, only thing I use fork for other then normal way is getting lumps of butter out of tub or scrambling eggs for omelettes, eggy bread ext x

The lid is great advice, if obvious. As for the salt one, Adam Ragusea had an interesting video about it, and his conclusions were that while this is theorically correct, the effect is negligible with the quantity of salt you're using to cook pasta.

That would make sense 👍

​@@SortedFood🎉🎉🎉🎉🎉

My thoughts exactly, and there were many times when I have used the wet-to-dry rule for this purpose. On the other hand, baking is usually associated with exact proportions, sooo...

​@@BotloB true for cakes but not so much for batters in my experience, at least originally, I was taught to make pancake batter, Yorkshire pudding batter, and all the things like that by eye by my grandma. I was also taught to make pastry that way but cakes always had exact measurements even though it was in ounces.

@@violetskies14 in practice, it is the same with me. I don't really know where is the line beyond which it has to be exact measurements, but I think the 'wet to dry' rule is general.