The World's #1 Food Everyone Cooks WRONG!

It's the world's #1 food item and most people cook it all WRONG!
It will be me, you, and the Care Free Cooks from all over the world gathering again for Tuesday Talk LIVE on October 16th at Noon EST.
You'll leave this LIVE broadcast with a new strategy for the food that feeds the world so you can stop making the mistakes EVERYONE else does.
Get reminders of future Care Free Cook Alongs by signing up for my Messenger Alert System (think of the Bat Signal but for cooking) HERE:
m.me/Chef.Todd...

[@marinadelrey5512]

Chef Todd, you are the absolute best! All my life I've just been throwing things together without recipes. I always tell my guests who compliment my food, " if you like it, take it all in, enjoy every bite, and make a life memory of it because I can't guarantee that I'll do it again" 😄. In a way, it is a great excercise to live the moment.

[@ChefToddMohr]

Hi Marina! Thank you for the very kind comment. It's messages like yours that keeps me making videos.

[@rozspina3883]

Watched this after the live... Fell in love with your method and teaching style AGAIN! Way to go Chef Todd. ANOTHER whole page of notes on method!!

[@ChefToddMohr]

Thanks for the kind words Roz. It's good to know nice people like you are enjoying my efforts.

[@minnesotaarthandtdanceband944]

You share incredible knowledge. I loved your rice explanation. Hey, I’m 84 years old and keep learning the fine points of food preparation. Never to old to learn. Remember my first toy was dirt. Then I added water. It opened. whole new world ... try it... Gary from MN.

[@timothymckernan4431]

In my experience, rinsing long grain rice keeps it from sticking. Washes off the external starch.

[@fulcrumpoint]

You are a great personality with real knowledge to share, you share it so enthusiastically. Ignore any trolls, they have nothing to contribute.

[@leoghann]

Your an inspiration to new cooks chef you have changed my world in the kitchen keep it up and thank you.

[@ChefToddMohr]

Thank you for the kind comment leoghann.

[@RasCricketSmallAxe]

Chef Todd absolutely can help someone learn a great deal in a very short amount of time. That's a very amazing attribute, to just help and instruct people. I disagree with Chef about salt in water for pasta, haha, but he has an immense amount of good things to teach and many of those things are what you'd pay for in a cooking class. Every time I prep, I hear "Consistency of cut, is consistency of cook". As basic and mundane as that might sound, that's an example of the knowledge you'd pay for to have drilled into your head. In five minutes, Chef Todd can educate you about sauces and other things that will last your whole culinary journey. Thanks, Chef

[@blackdiamond3218]

You are fantastic. I signed up for your Web Cooking Classes and love your classes.

[@patriciagriffiths398]

Hello Chef Todd thank you once again for your advice. Very much appreciated. Kindest regards

[@jacquieb5384]

Jacquie B. Thank you so much, I'm in my 70's and I found your utube, wish I'd seen it years ago I'm learing so much watching you that I didn't know and thought I did.

[@hustler4lyph]

Love from Ireland. Thank you for doing what you do. I enjoy watching you teach

[@ChefToddMohr]

Thank you for the kind words, Nekan.

[@patriciagriffiths398]

Chef Todd I wish you were in the UK so you could teach me. But I have learnt so much. Other chefs don't teach like you. Thanking you .

[@ChefToddMohr]

Hi Patricia! Thank you for your kind words. I have a LOT of students in the UK because my WebCookingClasses are held online. When you become a member, you can take the lessons anytime you want, from anywhere. Go to WebCookingClasses.com to find out more.

[@joy7590]

When I was in my 20's, I made some rice for my mom and grandmother. Having recently learned that rinsing the rice was washing away nutrients, I simply poured my rice into the pot with the water, steamed it, served it, and bit into a chunk of some debre that had been in the bag of rice. My mom and grandmother both gave me the look that told me next time, I'd better listen to my mom!

[@punkdude777]

You got street cred now Chef Todd, and the haters know it.

[@ChefToddMohr]

Yeah man! After 10 years on KZbin and about 1000 videos (literally), I might have earned some "cred". Thanks for pointing that out.

[@No-Name-f8p]

@@ChefToddMohr Woot woot! I bought the cooking program! 🙏🏼💕👏

[@Bangladashi_Ayat]

Awesome I love your way chef...........

[@montacap]

From my understanding is that there is a coating on the rice that is being rinsed by par cooking . Not all rice comes from china ? I lived in California almost all of my life and they have rice growing in fields there . They also have olives . I rotisserie a duck and take the drippings and cook with it . I also will boil one with veggies and the broth is frozen and used later . I use all I can .

[@ericvondumb2838]

Don't think this is scientific, but here goes. Back in the late sixties, it seemed all the chefs I got to know in Japan would rinse the rice until the water came out clear. I was told this was to remove the starchy coating. The procedure usually took 7 rinses. Rice was still sticky and chop stick friendly. I still use this procedure in front of my friends to impress them with my LIMITED knowledge. Alone, I just throw it in a pot of water and get the same results... don't tell anyone.

[@skullface7789]

I always thought the same way. Something that a lot of Hispanics do when they are cooking food is that they don't follow things like some people where you have to have a certain amount of salt or sugar or seasoning rather we do things just by the feel and taste no recipes required. So from early on I had that same mindset as you then i see your channel and it brings me joy that i am not the only one who thinks this way about cooking

[@robinbaich169]

I never thought a half hour talk on rice could be interesting. Man, was I wrong. Kudos to you, Chef! Wish I could be part of your live video lessons, but my work schedule doesn't allow it.

[@phyllisschapiro7894]

I like medium grain rice. I make it pilaf style (saute in fat, then add liquid).

[@captainbarbarosa5638]

Perhaps those haters are scared you might get better viewers rate. They refuse to face a healthy competition.

[@neenamukherjee6920]

I always thought that why cannot I cook same dishes second time

[@gokblok]

I've got my rice down pat--I do mine in a small saucepan--but literally any Asian family you ask will tell you to get a rice cooker.

[@Walas6698]

I have been cooking like you for decades now!

[@ChefToddMohr]

..and you remain one of MY idols Joe. You're a legend and a great friend.

[@Cataline1]

Yes

[@nusratgull8405]

Thanks for all my dear 👏🏻👏🏻👏🏻👏🏻❤️👍

[@dianethomas4110]

Not sure if someone mention this what about rinsing rice for the arsenic contained in the rice

[@frankgerlach5059]

Recipe's to me, are like a road map. Basically it takes you from point. "A" to point, "B". The culinary art is the little places you visit along the way from A to B. Nobody tells you which "places " are interesting, you get to decide that part of the journey.

[@butsukete1806]

Some imported rice is coated with talc, I prefer to remove it.

[@badgebadge8946]

You are right, not many people seem to know this. Here in Australia most rice has been polished with talc, also in most of Asia I think. In the USA its not legal, but it probably slips through in some rices.

[@gracefugate3184]

Ive used rice pot my whole life. My mom used all her life. And she cooks everything home made. Cuban so rice 5 out of 7 days a week

[@adm6785]

Technique vs. exact measurements and ingredients........I'll take technique every time. I've never used a rice cooker, never measure the rice or water(but I did when I was younger). It just works because I've made it so much over the years. :D I like the rice you get from Chinese stores best. Seems to have a "nuttier' flavor, IMO and saves so much money buying in bulk. Now I'm teaching my son and daughter to cook. Sometimes you got to burn it to learn it, but they got cooking rice down pat . :D Whether to rinse or not rinse depends depends on the type of rice I'm making.

[@sheilafade2016]

Yay!

[@brendakrieger7000]

Awesome ideas and thank you for the rice video. Love the clip of Justin Wilson, I Guarantee😂😄

[@tonyotis1]

Hey Todd, what can I do if my brown sugar get hard?

[@valerieplowdeniz2763]

So you’re saying don’t use water but maybe stock to cook it?

[@jacquieb5384]

Everything I read about basmati says rinse it well first?

[@safetydave720]

With 40 years in the business, I have memorized "tons" of recipes. That is, I know what goes in it, as for measuring, I add amounts that I THINK I need to add. This is called experience. Sometimes I change my mental recipe on the fly, depending on who is going to eat this, where I'm cooking, etc. Written, iron-clad recipes are not needed, indeed, not really desirable.

[@gracefugate3184]

Hi thx

[@basingstokedave4292]

thanks man

[@AlergicToSnow]

I often cook with no recipe. The problem is if something reallly works out great I can’t recreate it.

[@strikenryken]

Just had that problem today haha

[@deadbilly13]

AlergicToSnow take notes of things you do

[@Johnny-ny3ko]

Just recreate steps, if something went so amazing, recreate steps, fail one time or twice if u have to, eventually u will have the ingredients narrowed down

[@EastRoseBud78]

what to substitute for the pork loin? a yam?

[@8triagrammer]

Rinse rise simply to clean it? Who knows where that rice has been or who touched it. Also, I read that the Japanese will rinse their rice to get rid of any lingering bran particles and/or dirt that may be on the rice. To be fair, I also read that most white rice nowadays is clean enough to not need rinsing...

[@SomeBuddy777]

Nevermind those hungry haters 😡 They are habitual butter burners anyway!

[@EastRoseBud78]

no shrimp here, so I can substitute as a care free cook? that works for me

[@3bettyann]

hello everyone toi hee I can see you Here from Texas

[@gordjohnson70]

Luv your videos ! Simple... shorter grain rice is stickier because it's softer and has more starch .... good for rice pudding, sushi etc. NOT GOOD for Chinese steamed white rice ( too sticky gooey) Longer grain rice is harder and has less starch = less sticky ……. ie Good for fluffy white rice ( basic Chinese white rice) Common problem : "my Chinese style steamed white rice turns out wet, sticky and gooey". Why ?... it's cooked in too much water and/or cooked too long. Think about it. Rice will dissolve in soup and will eventually dissolve to nothing if boiled long enough. Solution: Forget reading the instructions !! Use less water and less cooking time. Try... 1/4 cup less water and a few minutes less cooking time. Keep adjusting the amount of water and cooking time. Another thing... after cooking, fluff with fork and leave uncover off heat to release excess steam. My method: 1 cup of long grain rice, 1 1/2 cups water, bring to rapid boil, cover, low heat, cook for 18 mins. ***** use pot with tight fitting lid and no peeking ******

[@giannirocco7492]

This was such a long way around something so damn simple...

[@unguidedone]

whooa whooa its taken me 10 years to cook this stuff to perfection washing the rice with cold water not cracking the rice with too much force / just lightly push it around with the tips of my finger use a large bowl to increase surface area of rice being washed - flat bottom rinsing until its clear the amount of water required to be cooked / proportional to volume of rice 1 + 1/5 parts water to 1part rice (my method) boil for 2 minutes in a covered vented pot steam on lowest heat setting on stove for 10 min dont open for another 10 min ^ that took me 10 years to get right.... now when i open the pot up its light fluffy and not over cooked i just measure by eye the water its no big deal or stick my finger above the rice and get a water level. I have screwed up a lot of rice to get it right kekekekekekekekek but when you know the method its really simple to cook i can do it in my sleep. i eat rice everyday

[@janemueller8048]

Jane Colotado

[@DebashisGuhaOfficial]

Hi Chef Todd, I love your videos on cooking methods. It is like I am living my dream of going cooking school while doing a complete different job for living. But I disagree with you that we should not rinse rice. The reason is mentioned by yourself, when you rinse rice the starches get washed and you get fluffier rice which taste good with curries or daal or any other veg or non veg dishes. If you are making sticky rice of risotto then you are right, you should not rinse off your rice.

[@mikemachen4170]

I know your busy but if you get a chance take a look at this

[@mikemachen4170]

I got you

[@mikemachen4170]

I did the 4 types of roux can't add them here

[@No-Name-f8p]

Not a lot of rice in French cookin

[@BenyaminMentchale]

Very intelligent videos

[@gokblok]

Also you contradicted yourself on the amount of liquid you use for each type of rice

[@Rollwithit699]

Love Chef Todd, but not fond of live presentations from any channel. Way too much time spent with "Hello Mary from ____" ,etc, and "can you see/hear me?". I get it, but I want to get to the recipe.

[@homelesswhale]

What do you mean by a "flavorful method"?

[@petvrg]

I just love Chef Todd, and I learnt a lot from you back in the day, but I just can't afford listening to 30 minutes videos. Nor I would share them with my friends. I am aware that this was a live recording, but publishing edited videos that shoot straight to the point would be such a great thing. Also, I am sad to see you use a clickbait title, it would be more informative to include "rice" in title. I mean all of this in very constructive way, I am very thankful for your knowledge sharing!

[@ChefToddMohr]

Hi Petvrg! I've got more than 450 "edited" videos on my channel and another 250 more on my Facebook page. There are also 50 videos for the members of my WebCookingClasses that are even more impactful than these FREE videos you are watching now.

[@EastRoseBud78]

tell me about rice cooking

[@cyruscck8921]

we asians are perfectly good in cooking different rice without using a rice cooker hehe..

[@phyllisschapiro7894]

RICE!!!!!

[@rubenchoychoo1933]

it seems I'm not alone here. from Mauritius indian ocean

[@EastRoseBud78]

You got a student in British Columbia, I can learn to cook too among these wannabe cooks where I work in this resort. NO, Emeril is not anyone cook, just a marketing big face.

[@1989kiwiful]

I can cook 1 thing 10 times and I guarantee it will taste different each and every time!!

[@rachelleberven8485]

Rice

[@piotr.petro.kisielewski]

french cuisinne does not have rice

[@Ἄτλας-π8λ]

Just waiting for your videos, I am from India

[@ChefToddMohr]

Your thumbnail image (avatar) is offensive to many people, including me.

[@Ἄτλας-π8λ]

@@ChefToddMohr Its a Swastik Symbol in Hinduism, but as i respect you so i will change it asap...

[@EastRoseBud78]

what? no recipes? so much for that thousand volume cookbook library of mine....

[@yellowbird500]

My paella game has been suffering from a lack of understanding about bomba rice. Thank you so much.

[@josef-hz5mx]

Riiii

[@kurtisfranklin3946]

This dude smart af

[@SiegfriedPretsch]

Yawn

[@KenS1267]

This guy may know his stuff but he takes forever to get to the point. Terrible video.

[@No-Name-f8p]

We love it 😍

[@Cataline1]

Rice

[@mabelconner6918]

Rice

[@beckijaeger5797]

Rice

[@janesmith7127]

Rice