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Soothing, simple to make, and endlessly versatile, congee should be part of your regular dinner—or breakfast—rotation.
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I sell crispy fried shallots 😊
I prefer it with bits of chicken breast
When any of u actually use jasmine rice for rice porridge?!?! Not me lol
This is how my busy mom with five kids made hers, simmered away by itself until it was thickened. There are recipes where one stands in front of the stove for 45 minutes continually adding water as it evaporates and the rice thickens. Some people use day-old rice to quicken the process. Whatever the method, they all result in the same thick rice soup that is ready for its toppings.
How much salt and water for 1 potato?
Many people understand there is no need to rinse rice before using it. In the past, when rice was transported and stored in fiber bags — hemp, burlap — rinsing was needed to remove collected dust and fine dirt. Modern methods of transportation and storage have removed the need for rinsing.
I find the expression " vegetable oil" very imprecise … Not very advanced for cooks.
That's absolutely lovely ❤❤
Just to double check – for the jammy eggs, the heat stays on for the full 8 min and they stay about at a boil?
Can you make this in a pressure cooker to cut the time? Maybe the pot in a pot method? 💖🌞🌵😷
At the start I was wondering why they were talking about Japanese-language characters.
I love congee but lmao at those stupid masks in the background
I've switched to steel cut oats for congee. Steaming the eggs in a steamer basket for 6-6½ mins = incredible
❤️❤️❤️❤️
Rice porridge is good after a night of drinking at the bars. It's good hangover food.
I love Jammy eggs, yet I never knew the name of it till now.😅 I cannot wait to try this congee recipe.
Looks delicious and very simple to do! Also, I was wondering if you guys could do a video comparing the Quince stainless steel plans to the All-Clad versions? I have always heard that Quince produces some of their items in the same factories as their competitors, so I am curious about how they compare!
Wait, no soy sauce? If there's one universal ingredient agreed by all cultures who cook congee, it is soy sauce.
..ah geez…will I need eels? We don't get fresh ones here.
Lord, I'm so glad you guys rinse off the rice to get rid of the starch. You should almost always do that for rice. It's a pet peeve of mine when people don't do that because it will make your rice so gloopy.
Yass, rice queen, slay! 👑
Eat this for my whole life….
Hey Julia…..
STOP using somebody elses
Catch Phrase.
"HAPPY COOKING !"
belongs to
JACQUES PEPIN!!!!
Chef Pepin has been saying that for more years than YOU have been on TV.
Master Chef
JACQUES PEPIN has earned the right to have a SIGNATURE parting phrase.
YOU HAVE NOT!!!
Try being original and come up with YOUR OWN signature catch phrase and STOP BEING A BIG FAT THIEF!!!!!!😝😝😝😝
You won’t allow me to see the recipes without signing up for a 14 day "free trial". Is it a mistake that you fail to mention how much the subscription is going to cost after the free trial? I think not. Giving us the full cost, all the information up front is called integrity. Such a quaint notion in this day and age. It’s a pity because you have some good info. I particularly like Lam Lann. I hope I didn’t screw up her name. She’s excellent. I would subscribe to her channel in a heartbeat.
I love Congee!!! My mom made it every single week for breakfast in Cantonese is called Jook.
Hearing measurements for a recipe is wild. Everyone I know is just like, take some rice, put a lot of water (or broth) in it, add seasoning or whatever you like, cook until you feel like it's done.