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Xem Can This Chef Make A 3-Course Meal With A Rice Cooker? • Tasty

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00:00   |   07/09/2019

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Can This Chef Make A 3-Course Meal With A Rice Cooker? • Tasty
Can This Chef Make A 3-Course Meal With A Rice Cooker? • Tasty thumb Can This Chef Make A 3-Course Meal With A Rice Cooker? • Tasty thumb Can This Chef Make A 3-Course Meal With A Rice Cooker? • Tasty thumb

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  • - Ah, I have to be honest.
  • I don't know what to do.
  • The technology is getting in the way of cooking.
  • Eugh.
  • Okay.
  • (upbeat music)
  • Welcome back to "Chef Out of Water."
  • I'm Alexis, your chef who is always up for a challenge.
  • That's why I've taken to the internet
  • for you to decide what I should cook with next.
  • At the end, a surprise guest will come on,
  • and they'll have to guess what I used to make the meal.
  • I don't know who I'm cooking for,
  • and they don't know what I'm using.
  • So let's see what's next.
  • Okay, okay.
  • These are like the most basic rice cookers on the planet,
  • but this feels fine.
  • You know, if I can make it work with a blender,
  • I think I can make it work with a rice cooker.
  • Of course, I've used a rice cooker to make rice before,
  • but never anything else.
  • I've got a lot of questions.
  • Do I get research?
  • - [Producer] Yes!
  • - Great.
  • So it turns out people make all sorts of things
  • with rice cookers.
  • There's cakes, there's curries, there's sauces.
  • I feel like there's a lot of possibilities here.
  • A little rice cup.
  • Little spoon.
  • Steamer.
  • I think this is gonna be really interesting,
  • that it only has two features, which are cook and warm.
  • If I can get the bottom heated and use it to saute things,
  • the world is my oyster.
  • I feel like I'm ready to go.
  • My confidence level today is actually like an 8.5.
  • Am I gonna kick myself for saying that?
  • I'm gonna start off with the dessert.
  • I am going to try to make a chocolate cake today.
  • I think the first thing I need to do is put it on.
  • There's not really an on or off button.
  • It's just plugging it in, which feels pretty dangerous.
  • No idea how long it takes to preheat,
  • but we're gonna let that go.
  • I've got some room-temperature butter.
  • Brown sugar.
  • White sugar.
  • Eggs.
  • Vanilla.
  • I'm gonna add some yogurt,
  • which I know feels a little out there,
  • but it's just adding more fat.
  • Flour.
  • Cocoa powder.
  • Baking powder.
  • This is all very standard.
  • Again, this is all gonna be by hand
  • because I am not allowed to use anything else.
  • Rice cookers are basically steam.
  • So it'll be more like a steamed cake than a baked cake.
  • So I'm hoping it can be really light and fluffy.
  • But I don't know temperature this gets to.
  • I don't know how consistent the heat is.
  • So it all feels a bit fake.
  • Cake ready.
  • I'm gonna grease this down, but to prevent sticking,
  • I'm gonna put parchment on the bottom too.
  • Fancy trick time.
  • To get a perfect circle,
  • you take a piece of parchment bigger than your surface.
  • You fold it over like this.
  • And then you put it over your bowl
  • and you just cut like this.
  • Circle.
  • Oh (beep), ow!
  • The pot is hot.
  • So cake batter in the rice cooker.
  • This feels very weird.
  • This cake usually takes about 35 minutes.
  • I have absolutely no idea how long it's gonna take,
  • but I'm just gonna keep an eye on it
  • and move on to my next course.
  • Chicken and potatoes, a classic.
  • This actually isn't a chicken.
  • It's a Cornish game hen
  • because this is so small a chicken wasn't gonna fit inside.
  • I'm gonna try to get some color from the bottom,
  • but just in case I can't get a crispy skin,
  • I thought doing some paprika rub
  • would help give it some color.
  • I've got paprika, cumin, coriander, salt, pepper.
  • It's beautiful.
  • Great color.
  • Okay, something concerning.
  • The rice cooker has switched from cook to warm.
  • And when I press cook, it just goes to warm.
  • Every time it switches to warm,
  • I need to take the entire thing out,
  • unplug it, replug it, and put it back in, switch it to cook.
  • This definitely derails my plan a bit
  • in terms of cooking and consistency, since clearly,
  • it's not gonna go for more than a few minutes.
  • I'm just cutting some aromatics right now
  • to add some flavor to the base of the chicken.
  • Oh, this is gonna be a long day.
  • This narrowly fits in it.
  • (sizzling)
  • It's making the right sound.
  • The chicken smells amazing.
  • It sounds right.
  • It smells right.
  • I'm gonna give it a flip.
  • Wow.
  • This is gorgeous.
  • Whee!
  • Fly free.
  • I'm just gonna get a little more color on...
  • Oh, this has switched to warm too, huh?
  • Ah, I have to be honest.
  • I don't know what to do.
  • I can't cook a chicken in a warming vent.
  • It feels like something's wrong with this machine.
  • It can't be me.
  • I know about machines.
  • So my chicken got browned,
  • but the machine keeps going on and off.
  • We have looked at Amazon reviews,
  • did a lot more research on the internet,
  • and I think it just needs more moisture.
  • So onions are going in.
  • Garlic halved.
  • Some flavor.
  • This cake is cooking.
  • It's not fully cooked yet, but...
  • It's quite good.
  • Okay, new plan.
  • I'm gonna make another cake batter
  • that's a little more moist, steam it in the steamer basket,
  • put in water below, keep switching it on and off.
  • It is cooking, so I think I just need to be really diligent.
  • This feels like a little out of sorts,
  • but my confidence level is still pretty high.
  • I would say I'm at a seven right now.
  • I thought this was gonna be such an easy one.
  • I was like, "Rice cooker? No problem."
  • Some problems.
  • So the cake looks like it's actually staying on cook,
  • which I think is because of the water in the base.
  • I think for the chicken, I need to get it back to cook
  • and then cook it with some white wine
  • so that it adds more moisture.
  • It smells absolutely incredible.
  • Okay, so I've got my onions,
  • my garlic, my chicken, and wine.
  • It's on cook.
  • Lid on.
  • We wait.
  • I was thinking like, do I serve this as a whole hen?
  • Like a little cute hen?
  • My cake looks wild, but it's definitely cooking.
  • The day started off with a few snafus,
  • but I think we're back.
  • I think I figured out the power.
  • If I can just keep the heat on and consistent, I'm golden.
  • You know, it doesn't have that crispy skin
  • because it was kind of like in liquid, kind of poaching.
  • But there's some browning.
  • It's quite pretty.
  • This is gorgeous.
  • There is like all this sauciness.
  • It's garlicky, onion-y.
  • I'm gonna try to just cook it down for a few more minutes,
  • as long as the cook is gonna stay on.
  • It's divine.
  • Like you could just dip bread in this and call it a day.
  • And now that my chicken's done,
  • I'm gonna get my potatoes ready.
  • The steamer basket worked for the cake.
  • With the potatoes, it makes even more sense.
  • So we'll try it.
  • Oh.
  • Potatoes, going.
  • Cake.
  • Maybe we should be steaming cakes more often.
  • It feels really good.
  • That was like pretty painless.
  • (beep)
  • Oh!
  • Eugh.
  • Okay.
  • (beep)
  • Looks like my potatoes are nearly ready.
  • I'm just gonna heat some milk and heavy cream.
  • Some rosemary.
  • I have a whole head of garlic that I crushed.
  • I'm just gonna get that warmed up
  • so it'll get really infused,
  • and I'm gonna incorporate that into the mashed potatoes.
  • Got a potato ricer, which is a tool,
  • but it's not a mechanical tool, so I think it's okay to use.
  • This is like my favorite thing in the world to do.
  • Whoa, it's so weird!
  • Oh my god, I love it.
  • That looks so beautiful.
  • These potatoes are gorgeous.
  • If I had a better rice cooker,
  • I think this would be actually pretty effective.
  • Because the rice cooker doesn't have a lot of power,
  • it took honestly like 40 minutes
  • for the potatoes to become tender,
  • and they could have been tender in like 10 minutes
  • on the stove, but the result looks great.
  • Ooh, okay.
  • My milk-and-cream mixture looks like it's ready.
  • Ooh, it's actually boiling.
  • Damn.
  • Oh my god, it smells so good.
  • If you dumped all of the milk and cream in here,
  • it would just become like a gloopy mess,
  • but if you do it bit by bit,
  • it'll get absorbed into the potatoes.
  • They're so good.
  • Oh my god.
  • My confidence, if it's about these potatoes, 10.
  • My chocolate cake is cool.
  • It looks kind of like a brain.
  • It's got all these really weird ripples.
  • Anyway, I'm gonna make a chocolate frosting,
  • and I thought I could melt some chocolate
  • in the steamer basket.
  • I'm gonna treat the rice cooker
  • as if it was a double boiler.
  • So that means water in the bottom.
  • I also have mini chocolate chips
  • because I thought they would melt faster.
  • I'm gonna make the base of the frosting
  • while the chocolate melts, so.
  • This would be about a billion times easier
  • with a hand mixer or a stand mixer,
  • but you know the drill.
  • I've got really soft butter.
  • Vanilla.
  • A little bit of cream.
  • (blows raspberry)
  • Oh god, this is gonna be a pain.
  • Oh no.
  • Oh.
  • I'm gonna take my cooled cake,
  • and I'm gonna cut out three mini cakes
  • and kind of make like a mini chocoler.
  • Chocoler?
  • I'm gonna make a mini chocolate layer cake.
  • Okay, if I stack three of them,
  • that looks absolutely crazy.
  • But I could cut them in half and do thinner layers.
  • (gasps)
  • I could make a four-layer cake.
  • This is so fun!
  • The chocolate's good.
  • It's only right to try the frosting with the cake.
  • Mmm!
  • This looks ridiculous.
  • Four looks crazy, but go big or go home.
  • I think I'm gonna lean into the rustic look
  • and put some berries around it to serve.
  • Finally, a dish that makes sense for a rice cooker.
  • I'm going to make mussels in white wine.
  • Super easy.
  • Mussels are in so many fancy restaurants.
  • I think it's definitely something people associate with
  • a higher price tag, but the whole joke
  • is that mussels are actually super inexpensive.
  • They're one of the most affordable seafood options.
  • And they're so easy to make.
  • I thought I would make the broth and the base
  • and then put the mussels in the steamer basket on top.
  • Onions, garlic, pepper flakes, white wine.
  • I want the alcohol to be cooked out of this
  • and just have the flavor of the wine.
  • You don't need much to give mussels
  • such an incredible flavor.
  • The taste tester better like mussels.
  • That would be so sad.
  • My broth is ready.
  • I'm just going to add the steamer basket right on top.
  • Lid.
  • Cook them until they open, so it should be a few minutes.
  • It's the moment of truth.
  • Wow, they're so pretty.
  • Ooh, this broth looks so good.
  • I just added some lemon.
  • Adding parsley.
  • It looks absolutely perfect.
  • Can I be the taste tester?
  • I'm so excited.
  • Honestly, confidence level 10.
  • I'm ready.
  • - Hi, I'm Ryan.
  • I'm a video producer at Buzzfeed.
  • I make branded content.
  • My favorite food is sushi.
  • My least favorite food is my mother's Brussels sprouts.
  • I cook out of necessity.
  • I don't cook for pleasure.
  • Like last night, I had plain chicken and plain pasta,
  • and I ate it in the dark.
  • Alexis has made a three-course meal for me
  • with a mystery appliance.
  • I don't know what the appliance is,
  • but I'm going to try and guess.
  • - Okay, you know what?
  • Bring 'em in.
  • (gasps)
  • - [Ryan] Ah!
  • - Such a treat.
  • - Hi. I'm a treat?
  • - You're a treat. - You're a treat.
  • - Are you ready?
  • - I am. Are you?
  • - I am about a level 10 right now, so I am so ready.
  • - 10 out of--
  • - 10 out of 10.
  • - Cool.
  • - Okay, okay.
  • For your first course, you have mussels in white wine.
  • - [Ryan] Very nice!
  • - Do you like mussels?
  • - I love mussels.
  • - Yay! - Yeah!
  • - That's what I was worried about.
  • - Okay. Cool, cool, cool.
  • Mm-hmm.
  • That's great.
  • They're cooked well.
  • - [Alexis] I am gonna take that as a win.
  • - Yeah, of course.
  • Of course, it's a win.
  • - Great. Great, great, great.
  • - Oh, I have to stop?
  • - You don't. You can keep going.
  • - All right.
  • Oh my god!
  • - I'm so glad you're hungry,
  • because this is a Cornish game hen,
  • which is a little smaller,
  • over some sauteed onions and mashed potatoes.
  • - It's really good.
  • I just can't talk right now.
  • - [Alexis] I'll give it a try.
  • - [Ryan] Okay, go ahead.
  • - Mmm.
  • This is so good!
  • - Yeah, it is.
  • - It is.
  • - Well-seasoned.
  • This is probably like a $30 meal right here.
  • Whoa!
  • - So for dessert, you have your own mini chocolate cake.
  • - Oh damn, that's good.
  • - What do you think I used to make this meal?
  • - There had to be enough heat to get this crust
  • and like this...
  • A curling iron?
  • - No.
  • - I want to get it right.
  • Rice.
  • Wait, you already did a rice cooker, no?
  • Or did you?
  • Did you do a rice cooker?
  • - I don't know.
  • - A bathtub.
  • Oh, that's a bad guess.
  • That's such a bad guess.
  • - When you said rice cooker before, you were right.
  • - I was right? Wow.
  • - Rice cooker! Yay!
  • Does that make this more or less impressive?
  • - Oh, totally impressive.
  • It ups the wow factor.
  • Thank you very much.
  • - You're so welcome, Ryan.
  • - This is a treat.
  • And I'm gonna go now.
  • I'm probably gonna take some food with me.
  • - Take whatever you want.
  • - Awesome.
  • I'm gonna spill for sure.
  • - Oh, I like that combination, cake and mussels.
  • - Mm-hmm, mm-hmm, mm-hmm.
  • It balances out.
  • - Bye. - All right. Bye.
  • - I'm so glad he liked it.
  • Honestly, it was really, really good.
  • Like, after the blender, after today,
  • I'm feeling good and really confident.
  • Whatever's next, I'm ready.
  • Comment below to let me know
  • what you've made in a rice cooker.
  • (upbeat music)

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