Testing the Most Viral "One Pot" Tik Tok Recipes

[@Theendofeverything7036]

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

[@albertoemanuelacevescolin8310]

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

[@armybratchic449]

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

[@ambmae8]

Thanks for sharing ❤️

[@nataliehowe6213]

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

[@oyemeno]

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

[@animeargonaut3127]

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

[@Scott_Alex]

Hello 👋 how are you doing today?

[@jessec9532]

Good to know, thank you!

[@no_peace]

awesome thank you

[@jpalz]

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

[@zeta.x712]

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

[@pmmmAMV]

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

[@lolilollolilol7773]

Dark soy sauce is less strong than light soy sauce.

[@hobodiaries]

actually surprised he didn't know this

[@pmmmAMV]

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

[@kezkezooie8595]

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

[@MK-fm3ln]

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

[@Valyssi]

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

[@monochrome7543]

✨white people✨

[@xochitllee24]

Good point!

[@Imaginexall]

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

[@elleeffat3193]

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

[@ericae.6547]

@@monochrome7543 pretty much lol

[@kenanderson3954]

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

[@fdama]

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

[@kenanderson3954]

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

[@andie3448]

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

[@nata6025]

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

[@benamisai-kham5892]

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

[@inkenhafner7187]

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

[@biancajingles2690]

Hahahhha so true! 😂

[@Animallover24678]

HAHA YES

[@convects9656]

@BELIEVE in JESUS BELIEVE IN my ASS

[@patsagonsaechin3006]

@BELIEVE in JESUS Jesus deez nut

[@angi1479]

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

[@meleggsaU.U]

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

[@redbirdsrising]

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

[@bioshockgril]

Mmmmm.... soap.

[@drackar]

Yeah. He missed the point there a lot.

[@angelalucero6269]

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

[@alonsogonzalez7539]

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

[@TigerlilyWarrior]

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

[@lesliemauldin3409]

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

[@TigerlilyWarrior]

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

[@lesliemauldin3409]

@@TigerlilyWarrior thank you!

[@dawnj2360]

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

[@jaybehkay2438]

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

[@frsm_]

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

[@madtonesbr]

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

[@kezkezooie8595]

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

[@FrankYoung1128]

💯 different flavor profiles based on different soy sauce

[@Schemilix]

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

[@kezkezooie8595]

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

[@katherinemeara942]

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

[@jacksmith-vs4ct]

@@katherinemeara942 yeah okay karen

[@julecaesara482]

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

[@nadiawozniak1344]

Exactly, it’s way easier to get right

[@brandjoseph]

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

[@nadiawozniak1344]

@@brandjoseph boil them first then add to oil

[@julecaesara482]

@@brandjoseph the noodles should be cooked before adding

[@frostykittens]

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

[@melissaserrano9212]

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

[@diannt9583]

Why remove the stalks?? they still taste good.

[@kelliethorne1200]

Mouthfeel

[@chrisshaw380]

Smart way to use your cilantro stems :)

[@izholmes]

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

[@katymcdonald5481]

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

[@FrankYoung1128]

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

[@mermaidatlantica]

He literally said it himself?

[@deedeedee9310]

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

[@deedeedee9310]

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

[@strangev0id]

@@deedeedee9310 Yea the difference is very notable

[@maheephoenix4398]

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

[@alyssaw3412]

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

[@zeenkosis]

😂😂😂😂

[@brianhernandez1777]

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

[@Kaizen747]

El buen arroz con pollo

[@arus.2171]

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

[@ttt69420]

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

[@TheGalactica2001]

It reminds me of risotto

[@shahd9417]

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

[@viralnorn9173]

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

[@dudeilligence6441]

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

[@oflux7610]

seems like the wrong choice of noodles too

[@dariau8852]

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

[@amethystedmond8140]

That sounds AMAZING 🤤🤤🤤

[@pamelamorris3148]

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

[@misstrice84]

That sounds SO good.

[@dariau8852]

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

[@deedeedee9310]

Yummm…that sounds divine!!

[@alisoncarlisle807]

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

[@cvbattum]

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

[@Smileymiley916]

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

[@thatbinchninkimajaj]

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

[@akittykay]

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

[@Karirod10]

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

[@courtneybright9411]

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

[@Scott_Alex]

Hello 👋 how are you doing today??

[@no_peace]

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

[@azlizzie]

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

[@Scott_Alex]

Hello 👋 how are you doing today??

[@KokujoMata]

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

[@xingyong4796]

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

[@sg.drazahoib]

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

[@vikingrbeerdserkr8406]

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

[@maheephoenix4398]

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

[@wanderingjim7402]

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

[@lolilollolilol7773]

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

[@colettemcwilliams1325]

This is good with some dried shrimp.. Yummy

[@GLPentAxel]

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

[@dittet]

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

[@fmls8266]

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

[@sazji]

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

[@marcobassan04]

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

[@apertureonfirephotography4795]

Reminds me of fettuccine Al burro

[@ube4856]

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

[@JF-bc1px]

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

[@bubbletea1985]

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

[@GDBLUNT420]

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

[@danielcrafter9349]

This! Some of these other comments are well confused

[@marahwaleed6201]

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

[@gcm9059]

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

[@linan.3551]

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

[@linan.3551]

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

[@Thundralight]

Some lemon pepper sliced chicken would be good with it

[@aatm8227]

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

[@linan.3551]

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

[@linan.3551]

@@raggar101 good options👍🏼

[@PaperPlanes021]

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

[@lumijasminasmr3583]

I learned something new!

[@IDontWantThisStupidHandle]

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

[@stone_pilot]

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

[@paintingmonkey]

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

[@monicatoro2286]

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

[@Andreadexxo]

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

[@nataliehowe6213]

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

[@hellozainab]

MSG isn't bad for you!

[@matina6878]

MSG is the 🐐🐐

[@shadycatz85]

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

[@samanthabrooks6404]

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

[@YeshuaKingMessiah]

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

[@vickyh910]

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

[@VelaiciaCreator]

Bigger diff between Chinese and Japanese.

[@ThatGirlJD]

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

[@VelaiciaCreator]

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

[@seekwisdom5102]

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

[@lelandunruh7896]

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

[@meowmeowm30w]

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

[@98morris11]

[@DrinknStitch]

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

[@susantaulli730]

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

[@stephaniet122]

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

[@twilightsparkle75]

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

[@anjebro3884]

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

[@annejia5382]

True

[@ube4856]

wow. where exactly?

[@peaceformula5830]

@@ube4856 Korea Japan guess

[@free4everinmyworld]

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

[@free4everinmyworld]

And maybe Thai

[@arthurburmann]

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

[@PranavMoreyApertureEye89]

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

[@Johnny_Shikari]

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

[@frightbat208]

My 12 year old’s fave after school snack.

[@shyamanandakumar470]

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

[@shyamanandakumar470]

think: rasam kzbin.info/www/bejne/qHrafX2YnrSte9U

[@this_is_not_my_real_name]

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

[@NinaHProductions1]

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

[@this_is_not_my_real_name]

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

[@kezkezooie8595]

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

[@joeslater3682]

Sounds closer to a Pasta a Limone

[@YeshuaKingMessiah]

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

[@Ixcez]

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

[@Sykoutdubz]

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

[@mai192]

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

[@kimareska]

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

[@Sykoutdubz]

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

[@kimareska]

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

[@ljvella28]

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

[@chinnjk]

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

[@miola2083]

Donal’s version is great!

[@pennyxu7554]

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

[@notAshildr]

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

[@Mary-jy7ih]

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

[@andrewvanos2916]

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

[@O2life]

Frustrating that he didn't trust the cooks from unfamiliar cuisines. His changes meant he didn't get actually get to try the meal as it was intended.

[@dianx93]

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

[@tcol]

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

[@tizioincognito5731]

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

[@Swan.princess]

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

[@tizioincognito5731]

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

[@AliKandirr]

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

[@henrybrice86]

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

[@brittanypennington9716]

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

[@Minjyy]

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

[@saracanuto2650]

Yea she’s using spaghettini 😊

[@b1k2q34]

@@saracanuto2650 is that similar to vermicelli?

[@AndreeaWest]

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

[@slyfondle1885]

She definitely used two pots.

[@scarlet6972]

anyone else bothered by the fact he thought the chicken and rice lady was outside when in reality the camera was just in the steam from the heat of the food 💀😭

[@botdoesthething]

When anyone says one-pot I immediately think slow-cooker meals like a beef casserole, chili con carne, devilled sausages etc.

[@Axeloy]

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

[@mateusthomazini8910]

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

[@Rodrigo_91]

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

[@Nurix21]

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

[@g_willow]

That lemon pasta could also be a great starter point to build from, capers, chicken,fish could all be incorporated

[@madisoncullman]

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

[@heyya7464]

My Italian grandma came up with the one pot "marinara" back in the 80s. And then I came across her recipe book in 2012 and tried making it , I must say it’s one of the best things I inherited from her. Through the years I perfected it to my liking, and even my Italian boyfriend and his family who are very picky and connoisseurs of Italian cuisine seems to enjoy it .

[@rotmuscaria]

Mind sharing? I love me a good sauce!

[@heyya7464]

@@rotmuscaria this recipe is for 250g pasta or 2 servings, preferably from the Barilla collezione,emiliane,Di Martino or dececco bronze cut starchy no.5 spaghetti. I substituted water with beef stock or one beef bouillon diluted in 400ml water (no additional salt needed later on), 4 medium sized ripe tomatoes or combination of yellow and red cherry tomatoes 150g cut into halves 1 red onion or 2 large shallots roughly chopped 1tsp crushed black pepper 2 large basil leaves or a small sprig of oregano or thyme 1 tablespoon of butter 100g parmigiano reggiano or grana padano for mixing in and an additional 50g or more for topping. Heat 2 tablespoons of olive oil under medium heat in a large fry pan (that you could fit the pasta and 500ml water).Addthe shallots or onions into the pan, let them sweat a little and lightly brown,into that goes in the tomatoes, let them lightly brown and soften a bit. Then add the stock and pepper, bring it to a boil and in goes the pasta,turn the heat down low and let it simmer for 5-7 mins, check if the pasta has softened, and raise the heat high mixing the sauce continuously until the sauce is thickened and turn off the stove, mix in the butter, once it’s melted add the parm or grana and combine it all using long chopsticks,and then add the herbs, and serve with the remaining cheese . The reason I don’t add all the ingredients at once is because it could easily become bland or lack in flavor when everything is just boiled together, it definitely meet the requirements for it to be called one pot pasta,and adding ingredients one step at a time doesn’t take away from the fact it’s a one pot pasta Enjoy!

[@rigonkallaba3881]

Maybe because your Italian boyfriend and his family love u to much and they don't say "Ma che schifezza stai facendo!"

[@heyya7464]

@@rigonkallaba3881 yes, probably that😂. But you know what, they didn’t hold back when I soaked the savoiardi cookies in amaretti,condensed milk diluted with cream. So there’s a chance they might be actually enjoying it. Anyway I have confused their palate big time by feeding them all kind of cuisines and using them as my lab rats 😂.

[@rigonkallaba3881]

@@heyya7464 Just kiddin' u ahahhah

[@jl16848]

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

[@Scott_Alex]

Hello 👋 how are you doing today??

[@Clayjar444]

We do plenty of one-pot pasta dishes in Italy, but it's usually traditional recipes like pasta with beans, chickpeas or peas, lentils as well, and sometimes cauliflower or other leafy vegetables; pasta with potatoes too (yes, that's right)

[@maligna007]

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

[@fredkennedy8435]

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

[@Inlinetodie]

Fuckin rights

[@amandagriz]

Last pasta you forgot the red pepper flakes - we make this dish & it is a favorite! Instead of water, we use chicken broth/stock. Those couple of changes (making sure to add the red pepper flakes & using the broth/stock) will add depth of flavor

[@Scott_Alex]

Hello 👋 how are you doing today??

[@just.my.two.cents.]

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

[@monicahan2587]

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

[@gastapasta1061]

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

[@JamStewAkuryou]

This is called "Pasta risottata" that means past cooked like a risotto. Quite popular in Italy. Easy and creamy all the time.

[@tizioincognito5731]

Popular una fava. Questo è non saper cucinare e rovinare del cibo.

[@an2dre298]

Yes popular in the sewage of Italy! My god what a bunch of joyless shit this video was

[@pascalsimioli6777]

Mai sentita questa tipologia di cottura. A me sembra un modo per essere dei selvaggi e rovinare la cultura culinaria altrui...

[@shreya1100]

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

[@ericarose3486]

Try throwing the aromatics and chili flakes IN the hot af oil. So so good.

[@manemperorofmankind8119]

The tomato spinach one WAY predates tik tok, and I made and it was great! Added chicken to mine that I cooked in the oven though

[@MsFruitboot]

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

[@84rinne_moo]

My only issue with stuff like the lemon pasta being a one pot “meal” is it’s not really a well rounded meal. You need some vedge and more protein I think. It’s basically a bunch of starch (VERY delicious looking starch tho lol)

[@vaishnavisingh9244]

it's not meant to be sustainable? I mean you can easily make it healthy with some salad or protein on the side, it's like saying carbonara isn't very rounded like lol no shit

[@84rinne_moo]

@@vaishnavisingh9244 yea no shit that’s exactly my point actually. So stuff like the lemon pasta isn’t actually a “one pot meal” cause a one pot meal is supposed to be your whole meal in one pot. Exactly like how the chicken and rice dish is, you got it all in there.

[@vaishnavisingh9244]

@@84rinne_moo but isn't it okay to have it once in a while? So it would be fullfilling but not exactly healthy. Not all meals are rounded, sometimes it just taste good?

[@84rinne_moo]

@@vaishnavisingh9244 that’s not the part I’m debating. My point is dude made a video about testing “one pot meals” but something like the lemon pasta isn’t a one pot meal. It’s fine that it isn’t and anyone is free to eat it anytime. but it doesn’t really fit in this video.

[@84rinne_moo]

Also full disclosure, I’m making that chicken and rice dish tonight lol (I got chicken thighs instead tho, looking forward to it!)

[@pjad20]

The ULTIMATE one pot chicken & rice dish has to be biryani! Cannot beat the depth of flavor (preferably cooked in clay pots, sealed with dough, cooked in it's own steam 😍) Edit: there's SO many Indian dishes that are essentially just one pot. Khichdi (dal khichdi for extra flavor), masala rice, Dhokla, Masala dosa, Indianised Chowmein or Chinese pot rice, etc. The list just goes on and on.

[@asrowenj]

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

[@LaraNole]

not with pasta🤦🏻‍♀️

[@chairya2]

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

[@nathalieC250]

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

[@sanskritishrestha999]

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

[@beege4491]

On the lemon pasta I would add fresh ground pepper, on the last recipe, I thought I saw her add red pepper flakes. I think the last recipe would be improved by using canned, crushed, fire roasted tomatoes, yum!

[@teniaosayande6355]

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

[@tharanisathish6754]

I think he should try Dum Briyani. It’s one pot and absolutely flavourful!

[@laypyu]

Oh yes! This definitely! :)

[@desarayhayes5327]

Cooking the cilantro adds a great flavor to dishes. I like to garnish with french cilantro too. 🙂

[@azurastar3223]

Yeah, the great flavor of soap 🤢🤮

[@PhoenixPwnsAll]

The wilted cilantro in the second recipe, you will remove, it adds a different flavour to dishes than just chopped fresh cilantro. We used to do it at home with parsley and dill, mainly the stems that you would throw away. It will steam with the food and add flavour.

[@sarabird7922]

As a full time working mom, I am constantly exploring one pot meals that taste delicious but also hit the health notes... I feel like a good majority of them are exactly as you said, gooey and probably tasteful but really really calorie heavy (which is fine - but not for kids all the time). It's a struggle for sure. The lemon pasta looked yum. Were any of these faster than a conventional recipe?

[@alicia-hd2cs]

I wouldn’t say pasta is healthy…as it really isn’t at all. But it is better than a microwaved pizza or cereal so I’m sorry if this comes off as discouraging, it isn’t meant to be.

[@sarabird7922]

@@alicia-hd2cs As someone who has lost 45 lbs. I promise you pasta is fine in moderation. Most people don't understand that healthy and in moderation need to go together.

[@TruthSeekerNC]

@@sarabird7922 Congratulations on your weight-loss! 🎉 There is nothing wrong with being health conscious when searching for recipes, especially when you have kids. I wish my parents had been more conscious of what we ate growing up. Good habits while young make for even better habits when older. 🙂

[@nukacolaK]

tbh since its one pot it looks pretty easy to dump a bunch of vegetables and maybe cubed chicken, just to prop up the nutritional value

[@MsCortneySoHollywood]

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

[@mrrockstarizm91]

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

[@yifanj4648]

As someone grew up in the city of "chili garlic nooodle" - you po mian, you do not use dark soy sauce, you use regular soy sauce always. Dark soy sauce is only used in Chinese cooking when you deal with meat, it's for coloring the meat darker, it's for the look not the taste.

[@xNagisaChan]

With the rice dish, if you like your herbs fresh, I usually separate the leaves and stems myself. Cook with the chopped up stems to infuse the cilantro flavor, and then garnish after with the fresh leaves!

[@stevenagel6096]

Maybe would be cool to have some how to videos with regards to shopping for ingredients. Olive oil alone has a full rack in our local market, so what the hell do we look for?

[@esme5162]

Check out Flavcity, Bobby talks about the best type of oils to cook with plus healthier!0

[@bodyofhope]

@@esme5162 100% agree. He has an entire episode dedicated to EVOO. Very informative!

[@tuestresfat]

Stay away from flavcity that guy is a clown

[@TheDrinkMoxie]

The only difference I would make is to the garlic noodles I would mico-plain the garlic and ginger instead of chopping

[@mrcrabowski]

When someone says "one-pot"... either beef stew, goulash or paella and their variations immediately come to my mind. No pasta... I have to have pasta cooked separately, always. But... there can be difference what people consider as a "one-pot" especially when comes to side dishes... like if you use the microwave for a side dish (e.g. heat store-bought dumplings for goulash), is it still a "one-pot" meal or not when the side dish is usually inseparable part of that meal? And of course... as with any other social media... you never know whether it's just a bait to get views or an actual honest content... especially when that specific content is trending at that time.

[@DiggandDugg]

I think the problem is that 'one pot' dishes are just hacking normal dishes which usually require more than one pot. But there are plenty of dishes that are already made in one pot like stews, chilly, goulash, paprikash, risotto, etc that they never mention. So yes it's all just a social media plot basically to get you to click on them.

[@mrcrabowski]

@@DiggandDugg Exactly, idk why tho... If I cook some "everyday meal", I choose something I like but it's simple and requires as little of my work and attention as possible even if it means using multiple pots/pans. If I'm experimenting with something new, I usually do it during weekends and then my kitchen looks like someone throw a grenade there and locked the door :'D I simply cannot understand why using one single pot/pan is such a win. As you said, usually it's hacking regular meals into one pot which in my eyes is just barbaric bastardization of good food.

[@DiggandDugg]

@@mrcrabowski Same, I actually find it more of an achievement when you can make a quick or a low fuss meal. Many meals don't require too many pans, but if I have to be in the kitchen for an hour, stirring and slicing a milion things then it's not really that convenient anyways. Plus you can wash as you cook, using two pans instead of one really isn't a deal breaker for me 😂

[@JaredHeimer]

Here in my garage, cooking some one pot recipes, but you know what I love more than one pot recipes? KNOWLEDGE

[@AlexanderRay92]

Paella is pretty easy to make in one large pan. Similar concept to the chicken rice but you let the water evaporate and then continue cooking until the bottom forms a thick, crispy, caramelized crust.

[@billbush1270]

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