Well in these trying times, we now know that in case of emergency. Use the veggie sheetmaker with cucumber to make emergency toiletpaper.. It even moisturizes.. :D
I've been putting butter and soy sauce on my rice and pasta for over 30 years. You telling me others haven't? Next up your be saying you've never made coconut rice with chocolate sauce.
Barry, buttered rice is the best thing in the universe 😂 before I learned how to make Japanese style rice (which gets eaten more often out of convenience, since it clumps together and is infinitely easier to eat) that is the only way I made rice lol
When he took out such a shallow pan out to deep fry in I got scared. That kind of pan is fine for pan frying, but deep frying should be done in something with much deeper sides.
17:15 oh dear, you need a new pan Barry. That one has seen better days. Especially the non-stick coating looks pretty gone. Also, when you're deepfrying, just use a casserole with high sides. Eliminates this safety concern entirely.
Like a Dutch oven? (I think of Corningware when I read casserole, so just want to see what you mean.) I think he was just using the small one because of showing the gadget...which if it wasn't for that unfortunate stubborn part that stuck in, would have actually worked. OR I could be totally wrong lol.
@@Uniquely-Unoriginal No, but that's my language failing me. Casserole in Norwegian refers to what you would probably call a sauce pan. A large sauce pan does the trick for deep frying, and the tall sides makes it difficult to splash or spill anything.
@@Excludos OH! Okay, now I know what you mean. Nah, a lot of countries have different names for things. I'm Canadian so I don't know a lot of European terms. It took me a few episodes to realize "Stonking" was a good thing lol.
The instructions specify a fry pan with flat side walls and it should rest on the sides of the pan not on the base. As the original commenter said it's to control splatter from shallow frying and prevent steam buildup as would happen with one of those frying screens
It can work for deep frying, but you have to keep the top of your pan in mind and not overfill. Also, it needs to fit the pan. I find it useful to full invert the frywall before using it to unfold any creases from storage.
My boyfriend is from England and he looked at me like I was insane for putting butter on my rice? Is that not a thing people English people do? We are in Canada. Anyone else butter their rice?
I personally do butter my rice, and add salt, pepper, garlic and chilli flakes. Super tasty. I'm from England and my entire family look at me strange when I butter rice but it's great
They live across the ocean from each other and neither seem to travel much or do that kind of thing, especially not now. Maybe they can work in something long distance though.
or enchiladas, layered salads or casseroles garnishes, eatable arrangements, you could use a cookie cutter to make decorative shapes or make an artistic snack for the kids...
I have a microwave rice cooker I use every few days. My recipe, which works every time, is 2 cups rice (washed and drained), 3 cups of water, and salt to taste. I then microwave for 17 minutes. It always comes out wonderfully. And the "scoop" is called a rice paddle, just for information's sake.
I've got to say mate I'm genuinely impressed at how well you've done with you're channel! (in no way meant that negative as it sounded) such a simple idea but you're charisma and style just keeps me waching!. Well done sire!
@@LordDragox412 it totally makes sense tho. Make a mistake 1000s comment gets the youtube algrythem all excited and boom more recommendations! Its genius!!
11:30 it is very usual to mix in butter with your rice in Iran, and also, burnt rice at the bottom of the pan is the best thing ever, why wouldn't you want that?
@@Nishka88 I believe with Tah dig the thing is that it's caramalised if I remember correctly? When I lived in China you could often get snacks made out of crunchy rice, that's quite a common snack around Asia. And there was this one Korean place near my uni in China which had these awesome bibimbap made in a hot stone dish and I'd always press the rice into the sides to make it extra crunchy, oh how I loved that place!
@@natchosm4320 well i obvoiusly dont mean charred and turned into pure carbon, but the crispy and slightly burnet one. It doesnt stick to a non stick pot, and if done right and with adequate oil in the rice, its easy to get off from a normal pan/pot
Barry, mate, get yourself a microwave that has no spinning plate. They're a life changer. They heat up everything equally, the microwaves coming from the bottom "wall" of the microwave shooting vertically up across the whole plate/bowl. They take slightly longer than normal to cook to the same amount (like add an extra minute onto the cooking time) but they're definitely worth it for how evenly everything cooks. I only got one because stupidly I bought square plates and my old microwave couldn't fit them in, they didn't spin at all because the corners blocked movement. But yeah the no-plate microwaves are great. They seem to all be bigger than normal microwaves too. And for popcorn, they're so damn good. May seem like a minor thing, but yeah you know those microwavable bags of popcorn you can get everywhere? And in normal microwaves they always seem to not pop every kernel, there's always a bunch of hard teeth cracking kernels left, and it's really easy to accidently burn them? Yeah well these plateless microwaves fix all that, because the kernels fall to the bottom of the bag when the others pop, and the heat comes from the bottom of the microwave, _EVERY_ kernel gets popped, and it doesn't burn them whatsoever (still keep an eye on it, mind, and take it out when popping is only happening every 3 seconds or so like it says on the box). Again it might be a minor thing, but damn it makes good popcorn. I see no reason to ever go back to the old kind of microwave ever again in my life. This is the superior type of microwave for sure. Even if you have normal plates. Everything just cooks so much better, no need to take soup out to stir it halfway through and stuff like that, because it already cooks every part of it it equally and evenly
Yay thanks barry for uploading!! This has made my week as i have to stay in quarantine for 12 weeks becuase of my skin condishon makes my ammune system low love your videos Barry ❤ ps please make a baking kit i would totally get it
Did you know that Alton Brown made a joke about you in one of his latest videos? He talked about how you unnecessarily salt bay and he called you the internet guy.
You could use that sheeter to make pickle “sheets” for like burgers and stuff. I hate getting those 2 random bites of pickle. And the long slices are a bit too overpowering.
Your rice was too watery when you started then you added water , I notice you seldom ever follow directions. Maybe you microwave isn’t powerful enough.
Yessss microwave rice cooker. I LOVE Systema's microwave series ❤️ if you can get your hands on the vegetable steamer and grill (two separate items) do give it a try too! Super easy to make a full course meal with these gadgets 😊
"Butter Buds" have been around for years, it even comes in different flavors. I've never seen or heard of it being used on toast before though. Usually rice, potatoes, popcorn... A little bit goes a LONG way!
I haven't seen Butter Buds in forever... I remember it coming in a legit bulk shaker container, and we put it on popcorn and potato. It does taste mostly like salt. Memories. XD
Australian here, the rice gadget is how my family have been making rice for over 20 years, once you get the timings and water levels right it’s perfect rice every single time!
Ohhhh yay!!! I needed this today!! Thanks for uploading! These are my favorite videos too! I'm sitting around crafting,in quarantine in Ohio USA. I have been on stay at home order from the governor of Ohio since 3/23 but we was doing self quarantine since 3/12 It's so scary! Hope u & ur family stay safe :)
It occurs to me that the potato carpet would be the perfect slice for homemade crisps. Just fry 'em up in oil, dress with popcorn salt, and there you go.
* Support the kickstarter campaign for Barry's own gadgets! www.kickstarter.com/projects/mrbarrylewis/help-grow-my-kitchen-gadget-range * Have a Barrathon, watch the kitchen gadget testing playlist ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hECAxPxsdmo.html * Get the gadgets in this video: Churro maker amzn.to/3dy1MmP Frywall amzn.to/39fU91a Jar opener clamp amzn.to/2QNuVAL Mirowave rice cooker amzn.to/2QMuRBr Butter Buds amzn.to/2WKRKc4 Veggie sheet slicer amzn.to/2JehtBJ Sushi roller / shaker amzn.to/2vQxjQ9 Take care guys, Barry & family
Tip for rice in the microwave: a little longer than it says in the package 1-2min and very important! Let the rice rest for 5min after. You're welcome.
As a Nigerian, our rice is on a whole other level lol. I didn't even know people put butter in their rice until this video lol. My family will make stew (so tomato sauce with oil and broth) or we'll make jollof rice, and more lol.
Barry, your voice was just the thing I needed to hear today. I'm "essential" out there in the workforce, so lots of high stress. You are a beautiful human being, and we need more of your calm and chill in the world. I appreciate what you're doing, You guys all stay safe.
@@wh0586 Doctors once got something wrong therefore we should ignore all scientific advice? I'm pretty sure that you've been wrong before now so I'll disregard anything you say.
@@neilgrundy so this virus is just the flu I assume? Even though the flu has a CFR of 0.1% and a R0 of 1.3...COVID-19 has a CFR of between 1-4% and a R0 of 2.4. Science states that it's more deadly and infectious than the flu, and young seemingly healthy people are dying too.
Hey Barry, I was curious if you have any eggless ice cream recipes? I want to make a peanut butter ice cream with peices of kladkakka (swedish brownie) in it, but don't want to use up all of our eggs!
So sad that I can’t have a barrathon every time a video comes out I have to watch it especially the gadget videos! Been watching from pretty much the start 😂
For microwave rice cookers you should try out the Joseph Joseph one. I don't usually buy their stuff because hot damn is it too goddamn expensive but I got this microwave rice cooker in the sale and have enjoyed perfect rice ever since!
buttered rice is a thing. that's how i do my rice. you let it cook all the way through, and once the water's gone, you add butter(i always use those vegetable cream ones because they don't have dairy and i'm lactose intolerant), give it a bit of a mix and it's good to go
"Does butter rice exist?" Well, it does when I have leftover rice and cannot be arsed to make something to add it.. just butter, salt and other spices and I call it food for lazy days. :D
I used to use those Butter Buds when I first started Slimming World. They were 1/2 a syn per sachet, did actually taste really nice on a jacket potato once it was all mashed in xx
It's a really good idea as a "gadget". So many people because of disability or age cannot open tight jars. This kind of thing gives so many people independence, helps allow them to cook for themselves.
Hey, we are doing ok thanks for asking.... getting by as best we can... Mrs Barry is a key worker so I am home schooling most days.... the kids aren't bored just yet, but just hope there is light at the end of the tunnel soon
11:30 it is very usual to mix in butter with your rice in Iran, and also, burnt rice at the bottom of the pan is the best thing ever, why wouldn't you want that?
The sushi maker is from Daiso, If you put a bit of rice and shake it the other way (like hammering) it makes mini rice balls! Add furikake for flavour.
Ferdinand Von Aegir There is a rice ball version too that makes three mini balls that you can add furikake rice seasoning in before you shake it. My fave furikake is sesame and salt and salted plum!
