Hi Fabio. I am from Russia and have been watching your channel for a long time. But in this recipe ... you seem to me to have violated all the rules of cooking. ))) 1) You're talking about caramelizing vegetables - then why put a lid on them? Onions and eggplant are pretty watery guys. It is clear from the video that no caramelization happened there. And it could not happen, because condensation accumulates on the lid, which falls back into the pan. The vegetables were stewed in their juice. 2) You say that the skin of the salmon should be crispy ... and again the lid. The lid creates steam inside the pan. Steam does not contribute to frying in any way; it is a humid environment and frying involves higher temperatures. Thus, the crust that you gave when roasting became soft. Lost crunchiness. 3) Well, about frying fish: you can see that your pieces of fish were bent under the influence of heat. The skin of the fish shrank from the temperature of the oil. Usually, in such cases, several cuts are made on the skin itself, and this prevents its shranking, preserving both the juiciness inside the fish and the shape of the piece. But still, you are still one of the most charismatic UA-cam presenters, I love your videos and I look forward to them every week! Thank!
It looks amazing! I can wait for trying!
I do caponata with cod and Turkish bread. Best combination.
I tried this tonight, it was fantastic!
💛💚💙💜 hello yummy
Hi Fabio. I am from Russia and have been watching your channel for a long time.
But in this recipe ... you seem to me to have violated all the rules of cooking. )))
1) You're talking about caramelizing vegetables - then why put a lid on them? Onions and eggplant are pretty watery guys. It is clear from the video that no caramelization happened there. And it could not happen, because condensation accumulates on the lid, which falls back into the pan. The vegetables were stewed in their juice.
2) You say that the skin of the salmon should be crispy ... and again the lid. The lid creates steam inside the pan. Steam does not contribute to frying in any way; it is a humid environment and frying involves higher temperatures. Thus, the crust that you gave when roasting became soft. Lost crunchiness.
3) Well, about frying fish: you can see that your pieces of fish were bent under the influence of heat. The skin of the fish shrank from the temperature of the oil. Usually, in such cases, several cuts are made on the skin itself, and this prevents its shranking, preserving both the juiciness inside the fish and the shape of the piece.
But still, you are still one of the most charismatic UA-cam presenters, I love your videos and I look forward to them every week! Thank!
I've always thought presentation side down first? 🤷