Chicken & Rice, However the Heck You Want | Off-Script with Sohla

[@jredmane]

Not only is Sohla a great chef, but she's a GREAT teacher.

[@PatrickPoet]

@Taylor Patterson this

[@okok-ww8zn]

She's profoundly gifted.

[@PokeRedstone]

And she seems like such a good person. Hopefully we don’t make her go crazy with all the fame

[@PatrickPoet]

@@PokeRedstone maybe she's already cra cra?

[@okok-ww8zn]

@@PatrickPoet No, Sohla uses spiral thinking to form what we see as free association. Sohla is clearly gifted and has a really well developed reasoning ability, I doubt that she will give in to fame at all.

[@roseyli1]

Sohla is the only chef who explains this stuff - like the bubbles to listen for, tasting the water, what it neans to rinse rice until the water is clear. She just has a natural knack.

[@LuliLulu]

I totally agree! Whenever she explains stuff I feel like I’m getting a master class receiving information that has been passed down from generation to generation we are blessed 😌

[@gerardacronin334]

She is teaching us the importance of using all our senses in the kitchen. It makes cooking so much more enjoyable. 😍

[@cjdatt]

All those people who said she had a more junior position at BA because she was "less experienced" were so off base. She has such a depth of knowledge and is able to convey that knowledge way better than most of her other former co-workers.

[@matthewconnolly4342]

If you're into the science behind the food and not already hip to him, check out J. Kenji Lopez-Alts book and channel, you will not be let down!

[@damnbabygirl8926]

Adam Ragusea is good at this stuff too if you want to watch him

[@dudeist_priest]

"Youre not doing this alone. We're doing this together." That's Sohla-darity

[@elizabethquan4702]

I love it!

[@emilycuneo665]

Quality Dad humor right there

[@fernandoangon1129]

🙌🏻♥️

[@kennydreadfuls861]

Bravo!

[@emmathepaperquiller4263]

Ha!

[@alannashadrake3497]

The sign of a masterful teacher is being able to relay crucial information in the simplest possible way so that a beginner can understand it; if you can't explain what you're doing and why you're doing it to someone who is brand new to what you're doing, you probably don't understand it yourself. Sohla absolutely NAILS this while still coming off as personable and relatable, and it's so nice to see her get to shine. Side note: I may or may not have majorly geeked out at the fact I use the same olive oil as Sohla. I feel so justified in my choices.

[@rebekahwarren631]

Well said!

[@SabrielBluestone]

I had the same geek out. Hahaha I was like, “Hey! I chose well in my olive oil purchase, clearly!”

[@FranklinClarke0147]

👋 i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world 🙏🌍 I'm originally from Canada currently living in Key West Florida☀️☀️☀️☀️and you where are you from if i may ask?💭💭

[@JohnBodoni]

"Off-Script with Sohla" is a great idea. I think she works best with just a goal in mind - and the goal doesn't necessarily need to be well-defined! You could ask "Hey, Sohla, what can you make with these three random ingredients?" and she'll probably amaze you.

[@aznanimedude]

Welcome to stump sohla

[@perfectifmelancholy]

No probably to it.

[@HifiveOh1]

I got here by binging (lol) Stump Sohla!!!

[@Ottska]

"it will never be completely not-cloudy" - as someone who has felt like a failure after washing rice 10 times with the water still not being clear, you have delivered me THIS GIFT.

[@PujaPatel8]

Yes! Here I was thinking I was just too lazy to "get it right" when I was fine with some cloudy water all along.

[@instantnoodleskun9336]

Hahahaha it will be cloudy always because while youre cleaning the rice grains in the water you rub them together and create more starch 😂😂😂😂

[@8ladymajor8]

SAME.

[@DominicPannell]

Me too... and the results are always great, so I wasn't worrying any more. Good to be validated, though.

[@chuckfaber7521]

I love all of the conventional wisdom Sohla imparts in her videos, from slightly cloudy rice being okay to hearing the sizzle to know your rice is done.

[@stew.enjoyer]

i love how beginner friendly sohla is with her terminology. she explains things very well, which is really helpful. professional ppl have no idea how Little i know. i appreciate her going over what she means.

[@Matchstiix]

Even as someone who cooks a ton and knows some goofy lingo, it's great to hear the reasoning. It really helps incorporate it into the knowledge base.

[@osmoticmonk]

@@Matchstiix exactly. while the specific terminology that some foodtubers use is interesting, some of it tends to go over my head because i’m not really well read on food chemistry. she makes everything extremely understandable with a very practical/visual explanation

[@bargen0w]

Yep! BA really were fools to treat her as they did. glad shes expanding elsewhere as she deserves

[@jneill]

@@Matchstiix Absolutely! Me: so that's why one should pat the meat dry before cooking.

[@HRHDMKYT]

@@bargen0w I think Sohla still works for the BA magazine... just not their KZbin channel. Unless something changed in the last month or so...

Sohla I think it's safe to say that we are ALL THRILLED to be loyal subjects of your new food empire!!! She literally inspired me to make my own food videos 🥰

[@stuajferguson]

THE QUEEN OF FOODTUBE. ✊🏽👑🧠

[@JoshKeatonFan]

Stop SIMP-ing for Sohla

[@giinnnaaaak]

I'm glad she landed on her feet. Good things do happen to good people.

[@cmg565]

All hale Empress Sohla!

[@jeanle2889]

Preaaaach

[@ardinaaliyarizka]

sohla getting the recognition she deserves is the best thing that happened in 2020

[@jpereda97]

As a spanish person, I really respect that Sohla both explained what an actual paella entails AND implied that we're zealous hooligans about guiris calling their rice dishes "paella". This is everybody else's warning: we are.

[@jimvega842]

So true. Contrary to popular belief there is no "paella police" monitoring social media for paella counterfeits. 😂😂 I love Sohla and i also look forward to the community's comments. As a Spaniard today I learned the reason certain steps are taken, secrets (😂) that other chef's won't share. Love Sohla. ⚘

[@ceruleanskies001]

I learned more about technique in the first 5 minutes than I have in nearly every other cooking show. Sohla's way of explaining WHY something is done the way it is done is such a gift.

[@newttella1043]

Exactly! But if I screw up, I hear Sohla telling me it's okay.

[@kayayala9091]

Yes! I've never seen a chef describe sound as a way of telling if something is done. I love it.

[@yeehawyall]

@@kayayala9091 exactly! my mum always taught me to listen to the food, n its so comforting to hear sohla say the same thing!

[@DDizzleBig]

"You're not doing this alone, we are doing this together." Literally, the kind of support everyone needs right now.

[@nonyabidnazz7487]

agreed.. *literally*!! 💜💜💜

[@aznanimedude]

"I will be your extra pair of hands"

[@wingdingdmetrius8025]

comrade sohla forever

[@Cindy99765]

@@wingdingdmetrius8025 *our* comrade Sohla

[@icyballerina]

Yes Sohla please give us mad-libs formulas for everything - creamy soup, braises, sandwiches, frittata, stir-fry! And I love to have sensory cues to know when things are done instead of times!

[@tychoderkommentator2989]

I second soup and stir-fry

[@jenschultz3354]

Sohla reminds me SO much of Drew Barrymore

[@PruneauYT]

It is so so good to see you back, you seem so happy! I came here to suggest red wine beef stew, so braises would be perfection as next riff! Creamy soups too. All of the confort foods, really!

[@nikilambert4446]

Yes, I agree. Please

[@kaldogorath]

It's very important to learn cooking techniques rather than recipes because you can learn to do this stuff on your own. Solha is a good teacher, breaking it down into techniques and explaining it simply. But I fear that you're trying to take the same approach as before with learning to cook; having someone tell you what to do.

[@caitlinclifton8506]

She's such a confident, calm and clear instructor.

[@plutovon]

Y'know, tho I really liked Bon Appétit, the fact that all of the crap came out was a blessing in disguise. We get to see Sohla florish and my hope is that the other great chefs that were on the channel find their niche and become even better chefs/public figures. #teamSohla #mytwocents

[@nikkitennison6938]

What crap came out? Did I miss something?

[@GigglemonsterXD]

Man, you can REALLY see how much BA messed up when you watch this. Sohla is an amazing teacher and chef. Auditory cues are one of those things that "they" don't tell you about, and they're SO important... Love this SO much.

[@slicer95]

I absolutely love this version of no holds barred version of Sohla.

[@tb8943]

I came across this vid via recommended. Now I'm curious: Who is BA?

[@j_jkk]

@@tb8943 bon appetite on KZbin

[@LakeAndBake]

She is now on binging with babish and she doesn't get paid as much as Andrew the original host. Why is everyone so racist??

[@tb8943]

Jack Please don’t throw the racism card when you don’t know the whole story. Maybe Andrew does more within BWB (has more working hours etc.) than she does, or he has more responsibility and tasks in general.

[@gabrirodri]

This video clearly shows how underused you were at BA. Your knowledge for technique and the science behind cooking is very impressive. I’m so glad to see you in front of the camera!

[@lpburrows]

Making this for dinner tonight! Sohla is such a helpful instructor, not only "do this" but "here's why you're doing this, and here's what to watch for." That is the tell-tale sign of a teacher, and Sohla excels there.

[@marycorreia4359]

How did it turn out?

[@scrambled_greg]

"you got your paragraph and you throw in some different nouns and adjectives and its a whole new dish but it's really the same story." No teacher or professor could have said it more understandably

[@vxmit]

This has been one of the few times i've watched a recipe video and thought "I can totally make that". Like, I want to make this so bad! *EDIT* it's been a week and I've officially made this! It was amazing! I felt so accomplished lol

[@chaoswitch1974]

Dude. Did you put as much salt as she did?! Omgomg

[@lisahinton9682]

@@chaoswitch1974 Kosher salt has a larger grain, and is flakier, so much of a pinch of kosher salt is made up of air. A measure of kosher salt is actually less salt than, say, table salt or sea salt. Think of it like this - if you take a jar and fill it with pebbles, there is a lot of air in the spaces between the marbles. Now take the same jar and fill it with sand. There is still air between the sand grains, but mostly the jar is full of sand grains. It's the same with kosher salt versus other salts - kosher salt is bigger, chunkier, than other salts, so ya have to use a bit more since there is more air between each grain of salt, therefore taking up some of the space in whatever measure you're using, be it a pinch between the fingers or a measuring spoon.

[@fishlamp]

She is the exact cooking teacher that EVERYONE needs.

[@Will057]

Definitely!

[@tteok_tteok_goose]

I used to watch bon appetit when I ate because it helped me along with my eating disorder. After they let everyone down, I moved on to Julen. But he's a bit too chaotic for me to watch when eating lol Sohla, on the other hand. SOH LA. She's so calm and gentle but also cute-funny like when she told the bubbles they had too much activity and to shush I just search her name on yt and go down the list. Thank you, Sohla!

[@jasminelee3935]

I don't know if you watch Chef John (his channel is called Food Wishes), but he is also a very calming KZbin food presence! He does his voice overs with a bit of a weird cadence that takes some getting used to, but once you are past that I think you would really enjoy him :)

[@idedimi]

I never thought about it in this exact way, but watching people prepare food has been a huge part of my recovery too! It has totally improved my relationship with food and cooking and caring for myself.

[@sarahann74]

Awww I wish you the best recovery. Julien’s Aries can be a lot sometimes 😂 we are so lucky to have sohla back! Thank you for sharing your story

[@CharlotteEarney]

I feel the same way about watching food chefs when in recovery - Sohla gives me such unapologetic joy about food, something I didn't think i could have! I felt the same watching salt, fat, acid, heat on netflix.

[@qwertyTRiG]

If I can recommend more people to check out, Ann Reardon (How to Cook That), Mrs Crocombe, and Townsends.

[@uuManu]

It’s Sohla’s world and we’re just living in it. Happy to see her thriving

[@EmmaTheCowie]

🔥🔥🔥🔥🔥🔥

[@MrSkelanimals]

she's the main character 😭❤️

[@wbedard]

Thank you KZbin algorithm for realizing one of the main reasons I (used to) watch Bon Appetit was for Sohla. Instant subscribe!

[@ilmarahman6047]

I love seeing her back on screen and I'm so happy to see a smart and powerful fellow Bengali woman taking on the internet by storm doing her own thing being empowering while doing it!

[@paulwagner688]

When Sohla goes "Do the recipe once to get the steps and flavor, then go crazy and make it your own" is what Pepin has been teaching for decades. Nice to see a worthy successor to that great man.

[@qiqi0510]

Props to the artist, the pop up Sohla doodles are adorable

[@food52]

That would be Jordan Kay! www.jordankay.com/

[@emilysha418]

Thanks for promoting them!

[@elif6908]

@@food52 hey thank you for promoting the artist but also it would be amazing if you pinned their info to the comment section.

[@OneDollarWilliam]

Off-script suggestion: Since we're getting into the colder months I'd love to see some variations on beef stew or some other hearty soup.

[@kaldogorath]

Off script: Make stew out of whatever you want, make beef, combine

[@natec4743]

You can make a creamy stew, a tomato-y stew, or even a curry-like stew! Cooking in general has been a lot easier for me once I noticed that cuisines worldwide use similar techniques, just different ingredients. For soups and sautéed dishes in particular, sometimes I just look at the ingredients of a recipe and then I go off the script from there. This series really speaks to me :D

[@triciamckinnon]

Beef stew please!

[@aquadraco20]

I really like this chill, "cook with me" style of video. Its like I'm just hanging out with Sohla.

[@kennyszeto9394]

Imagine having the next icon of the culinary world on your payroll, and underpaying her until she leaves. For why?

[@taurigirl]

It literally makes no sense! I still can't fathom it! And BA relaunched....with straight tokenism frankly. That's not what we asked for!!

[@bluemascara1]

@@taurigirl it makes sense. BA is racist and acts accordingly to that. Everyone who was underpaid and had to leave was a POC. What’s not clicking?

[@taurigirl]

@@bluemascara1 I know it makes sense. When I say "it's not clicking" I mean, how the FUCK did BA mess up a great thing and it didn't click with them and let what happened happened....like....it's almost unbelievable how much food will they squandered!

[@perfectifmelancholy]

@@taurigirl yea. I'm not feeling the new vibe. Corrected so hard it's like caricaturization. Not to shit on the new talent. I think it's mostly tone deaf management.

[@JillianMatchett]

Because BA is racist.

[@rosejustice]

Sohla! First you take over Babish’s channel, now you’re taking over Food52. And good for you! You are talented beyond belief yet don’t come off like you are above anyone. So glad that there are enough smart producers that understand your worth. Love you! 💖💕💖

[@TRON0314]

"Dont come off like you're above anyone." Meanwhile Vulture interview.. "The fact is Brad’s show did do very well,” she says, referring to Brad Leone, one of the first stars of the Test Kitchen, who hosts It’s Alive With Brad. “For some reason, people like watching a big dumb white guy."

[@cocolina53348]

@@TRON0314 ?

[@grey3414]

@@xXJokerAtWorkXx thank you for putting context. Cause i don't believe Sohla would say those things about brad with bad intent..

[@patriciamacabulos6905]

It amazes me how I could just watch this whole video without skipping - no fancy editing, one camera angle, just Sohla. Goes to show that Sohla alone is just so captivating - not just as a host but as a TEACHER. and I’m so proud to see her growing!!!!

[@taurigirl]

THE 👏🏾 QUEEN 👏🏾👑

[@sseha821]

Off-Script Request: stew, and how to make all the almost dead veggies revived and tasty

[@EmmaTheCowie]

Yes. This.

[@kameskidney9538]

Great Idea!

[@billbennington4444]

do the kenji method and cook the stew with whole veggies and discard after the a good two hours or so, add in chopped veggies for the last hour.

[@dj92wa2]

Build yourself a good bone broth. You won't even notice that that almost dead veggies are almost dead. Otherwise, you can honestly go with your favorite soup/stew recipe and it will turn out great. Soup and stew have a very forgiving nature regarding ingredients....other than salt, DO NOT over-salt.

[@jessicagordon7523]

Make a cool bath with some baking soda I get old fruit from the supermarket, bring it home and place in the cool bath, soak for a few hours and cut any bad bits off and place in the pot for jam making I figured a Bath soak helps me greatly, there's not much difference between fruit and vegetables and me It works to revive and fruits are more tasty x

[@kameskidney9538]

OH MY GOSH I love Sohla so much. Her personality is so amazing and so captivating. Bon appetit really dropped the ball with this one. I'm so glad she's able to shine on KZbin now because she fucking deserves it!

[@yararitaa2002]

Finally someone explains that the water you rinse the rice with will always be a little cloudy while I've been driving myself crazy for years trying to get it clear!! Gah!!!!!!

[@ArtemisScribe]

Sohla really out here becoming the Millennial Julia Child

[@chezmoi42]

I learned with Julia's show in the sixties. "You're alone in the kitchen and no orne can see you."

[@gasfiltered]

Is she old enough to be a millennial? They're nearly 40 now.

[@ArtemisScribe]

@@gasfiltered Sohla's about 35. How old did you think she was?

[@jazwhoaskedforthis]

@@gasfiltered bro you just made me panic and worry id forgotten how old I am. I’m only 29 dude chill lol

[@hayleydid]

@@gasfiltered The oldest millennials are, but the youngest of us aren't even 30 yet, please don't prematurely age us 😂 old age is already coming for us fast enough 💀😂😂

[@SAmaryllis]

Me: no fear Sohla: fills up pan all the way to the top and then starts boiling Me: one fear

[@peachfreude]

😂😂😂

[@thatgirlisageek]

Saw Sohla's post on Instagram, realized I had everything to make this in my pantry, went downstairs and started dry brining the chicken and soaking the rice, watched the video, made it and now I'm back with a full happy belly. Between this and skirted dumplings Sohla is upping my cooking game one recipe at a time.

[@rachenation4259]

Literally so happy that Sohla is being given an abundance of creative outlets to share her culinary genius

[@KARLAFTISathena]

Seeing Sohla pop up everywhere at the moment brings me so much joy. She’s really in her element and I’m SO here for it

[@Ghfjfjfhs]

I've made biryani like 20 times, but never thought to taste the water for saltiness. Mine is always undersalted and I have to adjust after it's cooked. These are the tips I come here for!

[@sayakchoudhury9711]

I also have the same problem

[@sibimathen1451]

it needs to taste kinda like seawater. Yes you will think its over salty, but once rice is done its always perfect.

[@yuzu-tsuyu]

One of my fav things about watching Sohla's videos is that she gives advice that you just know are answers to questions she's been asked before. The sort of things home chefs might not know but a pro chef probably doesn't think twice about. But somehow she remembers and does it effortlessly! So happy to see her back on youtube. Also adorable doggos are A+ :D

[@seanmurphy4413]

Yeah you can tell she's thinking about her audience. Putting herself in their shoes. I appreciate that.

[@Grace-ez2ot]

This reminded me of one episode of Binging with Babish where he said "I know you're going to say 'that's not enough flour' but why don't you just *trust* me for once in your *life*" hahaha. I love him (and I think the reason was that the dough would pick up more flour during rolling) but Sohla's explanations are always so appreciated!

[@roodtoob]

"You wanna get EVERY grain of rice." [[AUNTIE APPROVAL INTENSIFIES]]

[@lulunuyear8809]

"If your bubbles are too slow, you end up with undercooked rice on top, and then mushy rice on the bottom, it's somehow the worst of both worlds" I HAVE LIVED THIS HELL, thank you Sohla!!!

[@Fledgerson]

I think this might have been the single most informative cooking video I've ever seen. Thank you Sohla

[@cleopatra5404]

Love how they are billing her as “Food52’s Resident Sohla”. I think everyone could use a Resident Sohla !

[@sarahann74]

That is just so cute and wholesome and I love it

[@Rebecca-dm5ul]

Forgotten how much I missed "why the hell not"

[@miekekuppen9275]

Sohla is basically anti-anxiety medication :p

[@vigilantcosmicpenguin8721]

I sustain myself off of Sohla's good vibes.

[@k3coddington]

I have made this twice already. First time was the Biryani style with Garam Masala in the dry rub and the yoghurt/ginger/onion aromatic base. Everyone loved it! Made it again tonight but with Thai flavours. The dry rub had coconut and dried lime rind in the spice grinder then added powdered ginger, garlic powder, and cayenne along with the salt, of course. The aromatic paste had onion, garlic, ginger, a frozen cube of chili pepper (trying to use what I have), and a tbsp of Thai red curry paste. When I tossed the rice in I also added some red bell pepper strips, and then coconut milk and water for the liquid and finished with some fish sauce and brown sugar. Oh, used jasmine rice. It was amazing and a great heat. My sons were blown away and also thrilled that it only used one pot and a cutting board - they do the dishes in our house! Thanks too for the amazing information about soaking the rice longer and leaving the chicken to dry and sit with the rub and then searing the h**l out of it to make it crispy. I'm sure mine wasn't as good as you would have made it but it has become a go-to dish on our menus list. Keep up the amazing videos!!

[@StarryOrbit]

I really enjoyed the way She makes things beginner friendly and talks to us through the why for each step.I, for one, welcome our new age of the Sohla empire. I've subscribed just to see more of her.

[@KablamoKelli]

Off-Script Request: Roast Veggies and how to adjust a recipe for seasonal vegetables

[@CaitlinMaclatte]

yess flexible roasting is such a tool! I learned a lot from the chefsteps vege roasting video a few years back and that's been *so* useful for me, i think viewers would love this!

[@RamenNoodle1985]

Yes! Such a good idea for autumn/winter root veg!

[@gradybeckett1777]

Serious eats did such a good guide to roasting every vegetable you could think of. It was presented in a really approachable way as well

[@CookieWookieWooo]

I love how Sohla is taking full advantage of the fact that this is video. A lot of recipe videos are still acting like they're on paper where there's not space or capability to fully show visual and audio cues. They only go out as far as if they're creating a series of gifs for a book. We're on video! More cooking videos on KZbin should take advantage of that fact.

[@alyssajennings2543]

I will literally watch anything with Sohla. She is QUEEN. Just do everything off script

[@doinnrrrfong]

Cooking is one of my favourite things in the world and I'm so glad we have people like Sohla out there who clearly loves what she does! Her energy is so soothing and infectious, catch me watching a Sohla recipe video every time I cook 😍 thank you Sohla for just being you!

[@jaxmomsanurse]

Made this AGAIN today and it came out so delicious. I tend to finish it in the oven because my pan is too big. It’s become a family favorite and SOOOOOO versatile!!!!

[@goinggrimy]

I live in Japan where we don't have access to a lot of the ingredients available in American grocery stores so I really love this format! Learning techniques that I can use and apply to what's available is so incredibly helpful! If you could I would suggest slowing down on the pop ups, I had to pause to read them and they have such good information. I'm look forward to the next video!

[@lactofermentation]

You just made me realize this method could make a badass oyakodon-like thing. Thank you!

[@ValeriePallaoro]

Just watch it twice .. all good cooking needs a second run-through anyway. And it's Sohla!!

[@martinculkin6701]

I love that she not only lists a step, but explains WHY each step is important. Kinda like Alton Brown but sans obnoxiousness. Also anyone who uses the word "shmaltzy" is cool.

[@kaldogorath]

I like Kenji Lopez Alt for that reason. He has entire scientific breakdowns for a lot of things. But "shmaltzy" is a very Alton word lol.

[@ChunkyWaterisReal]

Good eats was amazing. You can't prove me wrong

[@maomaozhang4678]

I mean, you don’t have to put down Alton Brown to prop up Sohla. They’re both cool.

[@tissuepaper9962]

Alton Brown never came off as obnoxious to me, always just humorous and informative.

[@reesespeanutbuttercups7584]

This is one of the best explained and calmest cooking videos I've ever seen. Really helps with the anxiety of going off-script and improvising.

[@lauragrace8191]

More of this please! The detailed info is what I live for!! She gives you all the tiny information you need to know if you actually want to cook this. Here's to smart women doing what they do best

[@FranklinClarke0147]

👋 i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world 🙏🌍 I'm originally from Canada currently living in Key West Florida☀️☀️☀️☀️and you where are you from if i may ask?💭💭

[@k1rbyguy]

I watched this whole video, then had to watch it again because I realized this was something I can actually cook! So often I'll watch a cooking video where they use like four different pans and they're using seasonings I've never heard of and it's all complicated, but this is a one-pan chicken and rice dish, and I have half the ingredients in my kitchen already. This looks low-skill enough that I can confidently cook it, and it looks way more appetizing then what I'm usually able to put together. Thank you Sohla!

[@misssarahswan]

The way you take the time to not only explain the how, but the why of each process makes all of your recipes so accessible. I love that you allow for 'not perfect', and combine that with ongoing, specific encouragement and reassurance. So grateful for you Sohla, I feel really thankful that I get to be taught by you.

[@Patch1xo]

Just subscribed to your channel because of Sohla.

[@da8454]

Same

[@MissTayzha]

Me too

[@eb8247]

same

[@gerardacronin334]

Me too!

[@amy3971]

Absolutely same.

[@Sara-mu8pj]

This type of video is SO friendly to regular people cooking for themselves. Everyone has staples like these and knowing different ways to use them is the most useful cooking tutorial for my lifestyle.

[@triciamckinnon]

She is a very good teacher/instructor. She makes you feel so at ease like you can make anything she makes. Marking things seem simple is quite a skill 💕

[@sakuraxblossoms]

Made this yesterday and it came out so good!!! I switched out the green beans for peas and added half a jalapeño to the sofrito for a little spice. Served with raita (yogurt sauce) and a side salad 😋

[@tanjarenee_24]

👏🏽👏🏽👏🏽

[@hidingfromsomeone]

I feel like Sohla has more faith in my cooking skills than I have faith in myself as a human being. It's a nice feeling. Also, now we are approaching soup season, can we have some off-script soups? I feel like I stick to a familiar few each year and it would be good to extend my repertoire!

[@jp8649]

I freaking could not be more overjoyed to see Sohla getting so much work! More than well deserved. She is so incredibly brave for speaking up and I'm honestly shocked to see such a fantastically supportive reaction to her experiences.

[@gaitherjohnson863]

Loved the in depth explanation of even the sounds you should hear while finishing the cooking process. I do understand the similar paella reference and the level of the bubble in the sauce. You are really a great chef, I hope you know it. Don't stop.

[@kelzbelz313]

I made this with garlic, onion, cumin, cayenne, jalapeño, and a bell pepper for my sauce and pinto beans & tomatoes mixed into the rice. Outstanding. 10/10

[@NeuroWrangler]

This is how I cook. Not a list of steps, but techniques and experience and ingredients and equipment come together in familiar patterns. Thanks for sharing this pattern, Sohla. I have it on the stove right now and can't wait to see how it turns out.

[@Steven-yi4uc]

"you could make this blindfolded" i'm smelling a new challenge for stump sohla

[@RandelleSolomon]

Yaas! Where's Babish?

[@MarkKlecknerIngress]

Isn't there an app for this?

[@brendonclune5082]

This might be one of the best recipe videos on this whole dang site. Sohla casually out here not just teaching a recipe but giving people a great base understanding of a dish found across cultures and how to use it as a base to riff and cook creatively based on the ingredients you have access to and your palate. Absolutely wild.

[@MrChanches]

Im a married gay man and Sohla is the only woman I need in my life.

[@savannahwoods3222]

best way to describe Sohla :D

[@dascripta]

Lolz

[@lsmc8909]

Ok...so I guess women aren't really people to you.

[@WizKhalia13]

@@lsmc8909 - how the hell did you arrive at this conclusion from a slightly sarcastic statement?

[@zakazikoziko1419]

Kinda straight tough ngl

[@KBlobby732]

Wow. This is the first time I’ve seen Sohla and I love her relaxed approach to varying the ingredients but especially her clear explanations of the “how” part. I’ve cooked for myself and family for over 40 years and I learned 4 new things in one video. I want to cook this real soon (and I’m vegetarian!) and for once I might be able to sear without burning and not feel that I haven’t washed my rice well enough. Thank you so much, Sohla!

[@irishfergal]

This video changed my life because I've never been able to follow directions in the theater of cooking. And since the pandemic has dragged, I decided to learn how to cook something that I could be proud of (no heated up Campbell's Cream of Mushroom Soup can count.) But Sohla makes everything so clear. I hope she becomes an educator because she's the perfect teacher. Thank you, Sohla!!!!!

[@Rebecca-dm5ul]

Happy to see you back. Everyone needs a Sohla in their lives.

[@josiesimpson1441]

This is exactly the kind of video I've been wanting Sohla to make! Not just making a delicious thing, not just going off script, but sharing all of her cooking knowledge with us so that we too can become better cooks (and not just recipe followers).

[@robylove9190]

As a cook who always uses recipes only as a suggestion, I love that you show the techniques that are the important part of cooking then tell everyone that it is perfectly okay to use their imagination. Welcome to your new community Sohla! We are very happy to have you.

[@rdeeanno]

This was great!! Love the off script idea. I watch ALOT of cooking videos and I am a big fan! Your instruction style is perfect. I’ve seen many of your BA videos but this one is the best. Thanks so much for specific tips you give in a laid back “...you can do this...” manner. I’m feeling inspired

[@PeterHollingshead]

So glad you're doing this. You've worked so hard and deserve so much more than Bon Appétit. We all love you Sohla!

[@ashvafia]

Yessss Sohla!! Love to see her THRIVING

[@michaelblandino5949]

Sohla, 40 seconds in: "It's like Mad Libs." Me: **Cooking makes sense for the first time** "Woah."

[@OrigamiMarie]

I love taking a simple dish and just adding ingredients in successive cookings until it's amazing. My favorite example: - I like basmati rice with some dried currants added while cooking. They plump up and get really tasty, and add a little texture and flavor. - But what if I add chopped nuts? That makes it better. Walnuts, slivered almonds, pine nuts, cashews, whatever. - This is a tasty dish especially when sick, but maybe we can make it more interesting with some carrots. Let's add them after the rice has boiled for a couple minutes, so the veg doesn't sink straight to the bottom. Yup, that's good. Or maybe beets? Yup, also good, and crazy pink. Both root veg at once can be good too. - This could really use a little more sticking power. Maybe some coconut oil or olive oil, added at the start. Yup, that helps. - It's good, but a tiny bit sweet and bland. Maybe some mushrooms, added at the same time as the other veg? Yeah, those help. - Alright, let's just take a visual look at this. It has some good colors, some nice pink, orange, white, and brown. But it's missing green. Let's chop up some kale (my favorite is dinosaur kale) and add it near the end, so it can steam while the last of the water boils off. Ooh yeah, that balances the sweetness of the root veg and the savory of the mushrooms perfectly. - This is almost perfect. The flavors balance each other. It's missing a bit in the way of protein though. Oh I know, let's swap half of the rice out and add orange lentils. Those things cook faster than rice, and they should just kind of dissolve and add a good flavor and complete the protein. And that's how the Crazy Pink Food was created. It all cooks together in a single pan or rice cooker. It's important to stage the ingredients (rice & lentils, then currants & nuts, then root veg & mushrooms, then kale) but the precise timing isn't all that important. Boiled veg has a wide window for tastiness, and even the kale is fine with more or less cooking as long as it steams for more than 2 minutes and less than 20.

[@lindseys3708]

I have a friend who thinks its amazing how well I can cook different rices. Its just practice and learning to not be afraid of doing it! The kitchen appliances smell fear!

[@Coolbond2]

cooking is 70% chemistry(trust me Kiwi and whipped cream does NOT mix, i still have nightmares from that home economy class) and 30% just trying shit and you dont even need to know the chemistry to make good food(it helps and is required to make AMAZING food but not for your run of the mill home cooking)

[@williammagee3014]

Read salt fat acid.heat and everything will become clear

[@perfectifmelancholy]

Lol. This comment speaks for a generation.

[@TheSimplyCooking]

Haven’t even seen a single second of this channel and subscribed immediately after seeing Sohla.

[@Jm96RoCk]

As a 24 year old who is moving out and has absolutely NO IDEA how to cook that much, THANKS SOHLA

[@jimlux28]

Great recipe, Sohla! I made this yesterday and it turned out well! I forgot to buy red pepper, so I used roasted red peppers. When I make it again, I will make sure to put a lid on the pan as the rice on the top wasn’t completely cooked.

[@nannetteralphs9042]

"don't worry, were doing this together" "the dogs are getting the floor splatters, its great" god she's so snarky positive its hilarious

[@RabidHobbit]

"You're gonna start by preparing -- WE are -- We're gonna do this. You aren't doing this alone; we're doing this together, okay." "So, I'm gonna start by..." :) Love this off-script cooking style of show, so much fun, and I think this is going to be a really useful way to learn recipe templates.

[@HaloProtocol]

I dig how you pointed out that this is something that exists across cultures. I love seeing how different cultures approach similar ingredients and meals. One of my classic examples is chili vs paprikash/goulash and even some curries, how every culture has a distinctive pepper stew but that still follows basically the same techniques.

[@kreblok]

In one of her interviews Sohla talked about fancy burgers where she made everything with better ingredients. I'd love to see that.

[@ApocalypticAlpaca]

More off script with sohla!!! She's so amazing and fun to watch, it makes me so glad to see her thriving

[@LondonSummer06]

I will watch anything with Sohla! She makes it feel like we are just hanging out and having fun!!!! More Sohla!!!

[@lizlovin4504]

The home format makes it feel so much more doable for the everyday person!!

[@afpwebworks]

THIS is the kind of video I've been looking for for years. Learning cooking techniques rather than recipes. With this off-script video we're learning how to go to the pantry and the fridge and make a meal based on what's in there, rather than what's in a recipe list. Thank you!!!!!

[@moonled44]

I just made this today, and it was amazing! I made a few changes (sautee’d the chopped peppers, onion + garlic in chicken fat before blending, adding a few extra spices to the chicken thighs, and adding a drizzle of chili oil to the mixture for a subtle heat) and it was AMAZING. i doubled the amount of rice and it still got demolished by my family :)

[@klaaskingma7435]

I love the little tidbits they add. They’re so Hunzy-esque. Also the fact that they’re adding all the praise

[@celitacantrill10]

SOHLA! So happy to see your face. I need more Sohla in my life.

[@danielt5464]

If unscripted has not been sold to your book company yet, they need to call you immediately! You always have so many ideas on how we can do something differently, based on how we want it.

[@tyasasongko]

Me: (don't even eat chicken) Sohla: *brining chicken* "24 hours, that's the money." Me: "Yes, Sohla."

[@msb5775]

I might make this with roasted potato instead of chicken!

[@smarouchoc7300]

I made this and it was amazeballs. I made two pans - one stainless and one cast iron. I also used long grain rice in the cast iron, and short grain in the stainless. I set the bubbling so that it matched Sohla's as best I could, but I burned the bottom layer of rice in both pans :( that said, everything over it was incredible. The olive oil drizzle and squeeze of lemon make this perfection. Thanks Sohla!!! I'll be doing this again, probably again this week!

[@hawa4556]

i watch cooking shows just for fun but this is pretty much the first time I feel like I've absorbed info and feel inspired to actually try cooking. I think this is a great format for a cooking video - teaching a blueprint to make a dish in several ways rather than a specific un-editable recipe

[@JoniBarrott]

I'd love to see "off-script" with stir fry. You did such a good job of explaining how to keep the chicken skin crispy, how and when to season the dish, and when to know it's done to perfection. My attempts at stir fry end with too much soy sauce, runny or goopy sauces, and limp veggies.

[@elanya42]

If your veggies are limp, you’ve cooked them too long. Cook them quickly on high heat. Try oyster sauce instead of soy sauce/about a tablespoon plus of each for more complexity. Simple salt and garlic stir fries for green veg can be great and are classic. Don’t over complicate it.

[@elanya42]

For your sauces, if you’re thickening them with corn starch, mix about a half tablespoon with a little cold water in a small saucer to form a thin paste before adding to wok. Never add dry starch to your sauce or it will clump.

[@elanya42]

Alternatively your veggies could be limp if old and no longer fresh. It can help revitalise them if you soak them in cold water and drain before cooking, but it’s best to use fresh veg.

[@JoniBarrott]

@@elanya42 thanks, I was already mixing cornstarch with cold water, but realized after reading your comment that I usually use "older" veggies to make sure they are used up. I will try the soak in cold water.

[@sikinsokin]

Check the channel "Chinese Cooking Demystified". It has a great video on mistakes people make with stir-fries, even people writing cookbooks.