A Kiwi and an Aussie, Budgie smugglers and a cossie, A chef and home cook boggie, The Hearnden family. Their house is a big kitchen, Where only one is usually drinkin', Without Katelyn they'd be sinken', The Hearnden family. Love you guys, same as this video, thank you 🥰 One other observation, Andy has seemed more energetic on the last couple of Back of House videos in this format, more like he is on the main channel. I know this could be due to a myriad of things with what goes on in both your hectic lives, whatever the reason, I'm glad.
My dad used to lightly coat the fish in Potato starch,then fry it in butter,with capers, salt ,pepper and a touch of Fennel, seriously delicious, I miss him and his cooking so bad. Very fond memories of dancing while eating it.
Love these style of episodes! I watched the omelette video from last weekend and tried it this morning. My omelettes have always broken and looked like sh@! … this mornings I browned some onions and mushrooms in olive oil and butter, put that in the middle with some cheddar cheese and did the diner style you showed. It came out absolutely perfectly! Best omelette I’ve ever made! Thanks Andy! Legend 👨🍳
Thanks for this! I usually steam skinless fish over some onions/tomatoes/olives or the like , or I do it in paper in the oven. Thanks for additional methods. Cheers!
Nice wee vid ☺️ good job Katelyn. I’d have panicked and had that flipped about a dozen times for fear of sticking 😅 I enjoyed the q&a too. On that note…. I wouldn’t imagine you’d need to cook much in real life when you cook so much for the videos? Who eats the food you cook? Is it for both of you and the crew? Another great wee video everyone xx
Thanks for this, I just watched for the enjoyment, but I did learn a bit as well! TBH I've never even considered heating your pan on all sides before cooking, I've only ever done that after I already started 😅
Love the chef and the rookie series! I've been trying to do potato dishes in my carbon steel pan but I always end up with a sticking mess, I was wondering if you have any tips for pan frying potatoes or would maybe want to do an episode on pan fried potatoes or latkes or something similar.
Best video, these are a great new style and cater for us would be cooks! Please continue this format thanks from the NT. In your outdoor kitchen would be good to see some camp oven style cooking.
When my late son was a little boy his favourite thing to eat was red snapper. We'd holiday with his Grandparents at their farm in Alstonville, NSW, and go to the co-op at Ballina to buy the fish. I'd have to re-clean it when we got it home, and we'd cook it on the BBQ whole, in foil with salt and pepper, lemon and herbs. Half a kilo of Clarence River soft shell prawns as a starter (entree as we say in Oz.) Always a great day, because it involved driving a street machine or a hotrod, a day at the beach, and cooking and eating an incredible feast on the verandah of an old farmhouse as the sea breezes came in. Great times, but long gone. Good memories though. edit: One time my son wanted "Big Fish on the BBQ," but the co-op had no red snapper. The only big fish they had was bream. It was okay, but nowhere near as good, and reflected in the price. Fillet and deep fry those guys. A learning experience. And no, I did not just give in to my son. We were heading back from Byron Bay in a Dodge Kingsway Coronet with a Cleveland 351 with a 750 Holly in it, and it was about 40 degrees with no AC and we all wanted the post beach feast. Oh well, the prawns were great. Chuck them on the hotplate. You can even eat the shells.
What an incredible memory! So sorry to hear about your son, I hope the memories bring back lots of happy moments. We both have so many memories from when we were young (me in QLD and Andy back in NZ) eating fish, prawns and chips with our families after a big day at the beach. They will always hold a special place.
The beauty of back of house and also the main channel is I learn a lot about cooking. I really enjoy my home cooking and experimenting with different cuisines and proteins etc. 🫶❤️
I did try your omlet technique from previous Andy and his rookie. I did not have a carbon steel pan, so i used an enameled cast iron pan. Worked like a charm, and the flavor was wonderful. Thank you
Babe is learning to cook the next thing we are gonna hear is the launch of the Katelyn Cooks UA-cam channel lol. Love the video, fish looks amazing chef Katelyn (must be the instructor you have lol). Question Chef Andy: The black tee is it the same philosophy as Steve Jobs, one less decision to make on the day?
Where do you get those smaller baking trays/cooling tray that you have your fish on in this video? Can't seem to find any in Aus online or I'm not using the right word for them haha. Thanks in advance.
Andy (and Katelyn too probably) I have a question for you: the porterhouse steaks I tend to buy here at the supermarket near me often have this weird plastic looking chewy bit on the fat side in one corner. How do you go about removing this? Or should you even bother removing it? It tends to be extremely difficult to chew I find and I try to cook my steaks to a medium.
Bought one of your scraper/dough cutters today. Looks way better than the ones on Temu for $4.95... lol. Have you thought about doing recipes on this channel, or the main one, for not so popular fish: sardines, whitebait, etc. I'd love to see an episode of how to best cook Australian salmon. Both great channels BTW....
Great vid as usual. I have watched your pots and pans video, and you have convinced me to move away from non stick completely. If money were no object what would you recommend to last the rest of your life? (Or as long as possible). I love cast iron and already have a quite a few, but would love the ability to be able to put in the dishwasher.
It was mentioned not to buy fish from the supermarket. We get ours shipped to us from a company that catches and process it, then freezes it on the ship. Whats your thoughts on that way of buying it?
Great episode, pumped to try and cook some fish now! Next question for you: I'm an 'amateur foodie' and love a good restaurant with my friends. What are some absolute bangers here in Adelaide? Preferably CBD or surrounds. Keen for any recs from the comment section as well!
I'll often use a corelle entreé or dinner plate as a protein press, with a 400g or 825g wide can (usually beetroot) on top to give pressure. (For those without a protein press, like me) and... LOL... was trying to figure our whether Katelyn was wearing a backpack or'wings'... doh! Was her hoodie! OMG I feel like an idiot now... but sure I'm not the only one wondering... hehehe (Will take one for the team)
I don't live near the ocean so fresh fish is very expensive. Flash frozen fish fillets have no skin and thawed fish fillets are what I am having for dinner tonight. This video is very timely.
Can we have an episode of things that need wet brining? Some slow food like pastrami, or something like that. And some fish that is brined then smoked.
My favourite fish is salmon. My favourite parts of the salmon are the head and the belly. I think that fat = flavour eg. beef, lamb, pork etc., and I reckon the fattiest parts of the salmon are the belly and the head. The belly is oily and delicious, the head has fat under the skin to keep the brain warm in cold water. You have to remove the outside of the eyes (the part that keeps the eyes in the head) and the eyeballs when it's cooked because they become very hard and inedible - the rest of the eye is mainly fat and delicious.
You mentioned it in this video but also in your 3 way short ribs video, cooking salt being the same as kosher salt. You have experience of cooking in the UK, so is cooking salt in UK the same as kosher salt. Would it be possible for a information video on some basic seasonings? Like salts and peppers (white, black, and if the multi coloured pepper corns do anything), which to use and when.
Question I've had for a while; where the hell can you get the baking trays with wire racks that all seem to be fractional sizes that all fit together? Cause I have like 6 trays, none with wire racks that actually fit and they don' stack for shit. And I see chefs and food content creators use these trays of all different sizes that seem to fit together for mis en place, marinating, resting and cooking and I jut can't find them anywhere
Most I've picked up from a catering/hospo store or from amazon. A lot of them are the same size but should taper in toward the bottom, allowing them to stack.
"These are sold out so I'm not even going to plug them". Damn and here I was thinking about buying a second press after using mine basically non stop since it arrived a couple weeks ago
Bottom feeding fish like halibut have skin you can’t eat. We keep skin on to keep the fish steak from falling to pieces and then peel off skin on plating
I'm a professional musician (semi retired) and I have a perfect teach babe to cook jingle written in my head that you would love the concept of. Rough but firm outline which would need input. 😅😅
We love the jingle, kitchen tips with Andy 🎶
A Kiwi and an Aussie,
Budgie smugglers and a cossie,
A chef and home cook boggie,
The Hearnden family.
Their house is a big kitchen,
Where only one is usually drinkin',
Without Katelyn they'd be sinken',
The Hearnden family.
Love you guys, same as this video, thank you 🥰
One other observation, Andy has seemed more energetic on the last couple of Back of House videos in this format, more like he is on the main channel. I know this could be due to a myriad of things with what goes on in both your hectic lives, whatever the reason, I'm glad.
Love that! x
This is excellent!
My dad used to lightly coat the fish in Potato starch,then fry it in butter,with capers, salt ,pepper and a touch of Fennel, seriously delicious, I miss him and his cooking so bad. Very fond memories of dancing while eating it.
That Sounds Delicious Andy definitely gonna try it thanks miss my Dad too brother
@@earlhayes2969 All good mate,respect to your dad.
That sounds simple, but yummy. Thanks for sharing. May your memories of your Dad continue to warm your heart. 🙏🏾
@@nca4794 Thank you.
Sounds incredible!
Love these style of episodes! I watched the omelette video from last weekend and tried it this morning. My omelettes have always broken and looked like sh@! … this mornings I browned some onions and mushrooms in olive oil and butter, put that in the middle with some cheddar cheese and did the diner style you showed. It came out absolutely perfectly! Best omelette I’ve ever made! Thanks Andy! Legend 👨🍳
That is awesome!
And again...making content that is just a pleasure to watch! You two are the best!
we really appreciate that, thank you
Love the vibe of this channel. I learned something new and I felt I was hanging out with the two of you! Thanks!
You guys are so real, love your work ! Cooking your stuff all the time .
I am really enjoying this series and look forward to every new episode! 💕
Glad you enjoy it!
Hey Andy, I bought the essential scraper to support you and just received it, its awesome! Thanks for all the videos !
Thanks legend, we really appreciate it!
Kitchen tips with Andy is a+ jingle biz
fush and chups for the kiwi
Thanks for this! I usually steam skinless fish over some onions/tomatoes/olives or the like , or I do it in paper in the oven. Thanks for additional methods. Cheers!
Poor Katelyn, two weeks in a row she gotta cook :-(
In a few months Andy no longer cooks, it's just poor Katelyn having intermitted meltdows.
@@Taabituubipoor girl can’t see it coming….should we tell her?
@@Taabituubi petition to rename the Back of House channel to "Andy No Longer Cooks"
I can already hear Andy shout across the house: "Babe, what's for dinner?"
😂 Andy's cooked for 10 years... guess it's my turn
Great series & tips guys! Thanks for sharing and educating! Peace and ❤
Don’t be shy about 🎙️kitchen tips with Andy 🎙️ We love it
Love the Kitchen tips with Andy jingle
Andy, we love the jingle! Always makes me grin like a bloke
Beautiful colour on that fish! And thank you both. Though I am a decent cook, this was very helpful.
Glad you enjoyed it!
Loving this series of videos, very educational
Nice wee vid ☺️ good job Katelyn. I’d have panicked and had that flipped about a dozen times for fear of sticking 😅 I enjoyed the q&a too.
On that note…. I wouldn’t imagine you’d need to cook much in real life when you cook so much for the videos? Who eats the food you cook? Is it for both of you and the crew?
Another great wee video everyone xx
This is a very good channel idea. Well done.
Just need Andy to sing "Cooking stuff with Katelyn" and we're set!
I like it!
Love this informal style of cooking video, keep it going guys. All the way from The Isle of Man 🇮🇲
Thanks for this, I just watched for the enjoyment, but I did learn a bit as well! TBH I've never even considered heating your pan on all sides before cooking, I've only ever done that after I already started 😅
Loving this new series!
I love these!!
Love the chef and the rookie series!
I've been trying to do potato dishes in my carbon steel pan but I always end up with a sticking mess, I was wondering if you have any tips for pan frying potatoes or would maybe want to do an episode on pan fried potatoes or latkes or something similar.
Best video, these are a great new style and cater for us would be cooks! Please continue this format thanks from the NT. In your outdoor kitchen would be good to see some camp oven style cooking.
Question, for next week:
Do you have any other kitchen utensils in line to add to your brand? Pot/pan sets?
When my late son was a little boy his favourite thing to eat was red snapper. We'd holiday with his Grandparents at their farm in Alstonville, NSW, and go to the co-op at Ballina to buy the fish. I'd have to re-clean it when we got it home, and we'd cook it on the BBQ whole, in foil with salt and pepper, lemon and herbs. Half a kilo of Clarence River soft shell prawns as a starter (entree as we say in Oz.) Always a great day, because it involved driving a street machine or a hotrod, a day at the beach, and cooking and eating an incredible feast on the verandah of an old farmhouse as the sea breezes came in. Great times, but long gone. Good memories though.
edit: One time my son wanted "Big Fish on the BBQ," but the co-op had no red snapper. The only big fish they had was bream. It was okay, but nowhere near as good, and reflected in the price. Fillet and deep fry those guys. A learning experience. And no, I did not just give in to my son. We were heading back from Byron Bay in a Dodge Kingsway Coronet with a Cleveland 351 with a 750 Holly in it, and it was about 40 degrees with no AC and we all wanted the post beach feast. Oh well, the prawns were great. Chuck them on the hotplate. You can even eat the shells.
What an incredible memory! So sorry to hear about your son, I hope the memories bring back lots of happy moments. We both have so many memories from when we were young (me in QLD and Andy back in NZ) eating fish, prawns and chips with our families after a big day at the beach. They will always hold a special place.
I’ll repeat myself. This is my favorite format ❤
The beauty of back of house and also the main channel is I learn a lot about cooking. I really enjoy my home cooking and experimenting with different cuisines and proteins etc. 🫶❤️
@Andy, with the press you don’t press the juices out of the fish or meat??
This series has to culminate with Babe cooking an entire meal with everything she's learned for the entire crew!!!!!!!
the entire crew... need to master a meal for Andy first
And I love the jingles! It represents who you are. ❤
I did try your omlet technique from previous Andy and his rookie. I did not have a carbon steel pan, so i used an enameled cast iron pan. Worked like a charm, and the flavor was wonderful.
Thank you
that's awesome!
I love these Katelyn cooking videos, I think maybe a few useful tips come out that wouldn't be in the usual videos
Just made a bassa fillet in white parsley sauce with peas and potatoes... just divine.
Nice!
Hi guys, where do you buy your small oven trays and racks, that you use to rest your food?
Catering/hospo shop or Amazon
Still my favourite cooking show, anywhere, of all time. Ever !!!
🙏
Glad I got the press before it sold out :) Also, would love to hear the jingle next week
woohoo! you guys answered my question! i never expected overhead to be that much, but makes sense! Thank you!!
Babe is learning to cook the next thing we are gonna hear is the launch of the Katelyn Cooks UA-cam channel lol. Love the video, fish looks amazing chef Katelyn (must be the instructor you have lol). Question Chef Andy: The black tee is it the same philosophy as Steve Jobs, one less decision to make on the day?
Where do you get those smaller baking trays/cooling tray that you have your fish on in this video? Can't seem to find any in Aus online or I'm not using the right word for them haha. Thanks in advance.
Yes we love the jingles😂
Andy (and Katelyn too probably) I have a question for you: the porterhouse steaks I tend to buy here at the supermarket near me often have this weird plastic looking chewy bit on the fat side in one corner. How do you go about removing this? Or should you even bother removing it? It tends to be extremely difficult to chew I find and I try to cook my steaks to a medium.
The little resting pan and rack sets are amazing.. where are they from?
Where did you get the mini baking sheet with rack?
you both would make great parents. 💕
Bought one of your scraper/dough cutters today. Looks way better than the ones on Temu for $4.95... lol. Have you thought about doing recipes on this channel, or the main one, for not so popular fish: sardines, whitebait, etc. I'd love to see an episode of how to best cook Australian salmon. Both great channels BTW....
"put it in the sink ya peanut!" 🤣
😂
On the topic of chopping boards, do you recommend bamboo chopping boards?
it's good to be back and see y'all. it's been a MINUTE❤❤ i have a lot to watch and catch up on lol
welcome back!
@@andycooksbackofhouse thank you Katelyn. how was the trip in Italy? and most importantly how good were the cannolis there?? lol
Great vid as usual. I have watched your pots and pans video, and you have convinced me to move away from non stick completely. If money were no object what would you recommend to last the rest of your life? (Or as long as possible). I love cast iron and already have a quite a few, but would love the ability to be able to put in the dishwasher.
What is cooking sea salt? Is that non iodized.
Good job Chef you are awesome teacher
It was mentioned not to buy fish from the supermarket. We get ours shipped to us from a company that catches and process it, then freezes it on the ship. Whats your thoughts on that way of buying it?
4:11 - *a scouse Andy appears*
I find it extremely funny how you said „what’s the sustainable fish” like if you had lived in Liverpool for 25 years 😂
Have you ever tried Sablefish? I love salmon - I live in salmonville - but my favourite currently is Sablefish (black cod).
Great episode, pumped to try and cook some fish now!
Next question for you: I'm an 'amateur foodie' and love a good restaurant with my friends. What are some absolute bangers here in Adelaide? Preferably CBD or surrounds. Keen for any recs from the comment section as well!
Andy you have a good heart thinking about fush
The chef and the apprentice. Love it. Only problem Andy, fish mongers in Brisbane are few and far between. Supermarkets have squeezed them out.
I would be STRESSED OUT if I was cooking and Andy was over my shoulder! LOLOL He is a great teacher but still! :) #DontForgetToWashYourHands
I'll often use a corelle entreé or dinner plate as a protein press, with a 400g or 825g wide can (usually beetroot) on top to give pressure.
(For those without a protein press, like me)
and... LOL... was trying to figure our whether Katelyn was wearing a backpack or'wings'... doh! Was her hoodie! OMG
I feel like an idiot now... but sure I'm not the only one wondering... hehehe
(Will take one for the team)
I don't live near the ocean so fresh fish is very expensive. Flash frozen fish fillets have no skin and thawed fish fillets are what I am having for dinner tonight. This video is very timely.
the listening to hear the sizzle is next level. Why do you only cook the 2nd side for 1 second, does it make much of a difference?
Call the fish and chip shop. Easy as that!
Now I'm craving fish. Thanks, Andy!
Can we have an episode of things that need wet brining? Some slow food like pastrami, or something like that. And some fish that is brined then smoked.
wow. she directs him.
Will be using my taringas when cooking from now on and my puku will appreciate it more
My favourite fish is salmon. My favourite parts of the salmon are the head and the belly. I think that fat = flavour eg. beef, lamb, pork etc., and I reckon the fattiest parts of the salmon are the belly and the head. The belly is oily and delicious, the head has fat under the skin to keep the brain warm in cold water. You have to remove the outside of the eyes (the part that keeps the eyes in the head) and the eyeballs when it's cooked because they become very hard and inedible - the rest of the eye is mainly fat and delicious.
You mentioned it in this video but also in your 3 way short ribs video, cooking salt being the same as kosher salt. You have experience of cooking in the UK, so is cooking salt in UK the same as kosher salt. Would it be possible for a information video on some basic seasonings? Like salts and peppers (white, black, and if the multi coloured pepper corns do anything), which to use and when.
Question I've had for a while; where the hell can you get the baking trays with wire racks that all seem to be fractional sizes that all fit together? Cause I have like 6 trays, none with wire racks that actually fit and they don' stack for shit. And I see chefs and food content creators use these trays of all different sizes that seem to fit together for mis en place, marinating, resting and cooking and I jut can't find them anywhere
Most I've picked up from a catering/hospo store or from amazon. A lot of them are the same size but should taper in toward the bottom, allowing them to stack.
@@andycooksbackofhouse Cheers mate, will have to try and find one! They look very useful so keen to find em :)
Hi, thank you for this fish cooking techniques! Can you cook a risotto? And explain some techniques to cook it properly? ☺️
I would love to see Andy cook some Australian specialties like Kangaroo and Crocodile.
no we dont stop the jingle
"These are sold out so I'm not even going to plug them". Damn and here I was thinking about buying a second press after using mine basically non stop since it arrived a couple weeks ago
Bottom feeding fish like halibut have skin you can’t eat. We keep skin on to keep the fish steak from falling to pieces and then peel off skin on plating
Well done video!
Eggplant parmigiana is good with fish. Also chimichurri.
Ohhh one more thing...Andy...my mom always taught me a good cook always cleans. I saw you putting stuff away. I guess Mom is always right! LOL
Your mum is 100% right - always clean as you go!
nicely done
I'm a professional musician (semi retired) and I have a perfect teach babe to cook jingle written in my head that you would love the concept of. Rough but firm outline which would need input. 😅😅
Didn't recognize Katelyn without a glass of wine in hand 😅
😂
I'd love it if you guys could demonstrate garfish
please do one day vlog want to see ur life apart from cooking love from india ❤
Andy, love your channel. Get Katelyn's hair away from the gas flame!!
Hello hello, love these videos
When you started doing your videos, did you think this is where you would be or what was your ultimate outcome at the time
What does you’re you’re home kitchen look like ?
Do you or andy have a fish monger recommendation in Melbourne. Thanks
Where is your cap camera?
Awesome Bro...... From a fellow kiwi
Need a roast vegies and gravy video to go with the beer can chicken
You can take the boy out of New Zealand, but you can't take the New Zealand out of the boy (or the "u" out of fish for that matter) 🤣
😂
great video to avoid my essay with
How about Caribbean or Cajun?
Next do risotto!
is the chef kiwi and the rookie aussie?