Michelin Techniques for Salmon
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- Опубліковано 22 сер 2024
- Salmon is an easy fish to overcook, and with the cost of fish, who wants to waste it. With these easy techniques, you will not only be able to cook amazing Salmon, but also cook it better and cheaper than most restaurants.
Dish Creation Course: go.parkerhallb...
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the more of your tutorials I watch , the more impressed with your skills and sheer mastering of fine cooking and your ease of detailed explanations. Thank you and BRAVO!!!
Thank you, I appreciate that very much! Glad you like them.
Bro said F* chefs peddling hexclad and madein pans I'm going french with copper lol@@ParkerHallberg
Hi! I love your cooking tutorials so much!! I am going to serve a main of salmon 4 ways next weekend and this is exactly what I needed thank you ❤
Thank you, glad you liked it. Hope it goes well!
Your channel is such an amazing resource, your knowledge impressive to witness. By the end of the video, my mind was exploding from all the helpful information you provided. Since I personally love salmon so much, I can see myself coming back to this video often to access the insider knowledge you so generously provided. Thank you so much for this service you are providing to your viewers! 👏👏👍👍😋😍
Thank you so much Leila, love hearing this! This is why I do it! Hope you are well!
The first way is my favourite. So simple and nothing beats that crispy skin for me. Really neat to see all the other options too.
Love crispy skin too. I have another salmon video where I do the butter baked and go over how to make a skin chip. Little more work, but I think its worth it.
@@ParkerHallberg cheers parker. Personally I really like leaving it on the fish - that orange crisp edge between where the skin and salmon flesh meets is really good.
Or sometimes to get crispiness on more surfaces i'll fry it in the pan with the skin on, and after a couple of minutes slide it off the skin, and fry that separately, then get crispy flesh on both sides of the fillet. Less fine dining than the chip but works really well for me.
I have friends who discard the skin when we're at restaurants and its like a personal offense to me lol 😅 best bit how could you
@@micah1754 You are making me hungry, sounds delicious. You cant make every meal fine dining, some times you just have to eat. Yeah, crispy fish skin is almost better than the fish itself.
Wow! I watch this video over and over because you impart so much useful information condensed into such a short time. Even if you slowed down a bit, I would still watch repeatedly. Thanks for sharing and happy holidays !
Thank you for the feedback! I have been slowing down the pace with newer videos. Happy holiday!
I frequent so many cooking youtube channels for cooking and although you channel doesn’t have much flair, this is one of the best cooking channels Ive ever seen. No bs and a wealth of knowledge to be shared. Bravo.
Thanks, I appreciate it. What are some of your favorite channels?
@@ParkerHallberg For learning I like Italia Squisita, Marco’s old stuff, Jacques Pepin. Then for fun mythical kitchen hahh.
@@ParkerHallberg ohhh also Joshua Weissmann.
Old Marco is a bad ass
Awesome video, and yes, I only use Faroe Island salmon. I worked for a seafood distributor and once I discovered it, I will not even bother with any other type. I'm lucky enough to have a few local retail stores that carry it both fresh and frozen.
Thank you. Yeah, its great! The only other salmon I like is wild King. Actually had that tonight.
Chef Parker, this is just an incredible resource of such invaluable information. Thank you so much for it. I kinda wanna do that tartare, cuz any excuse to break out the preserved lemons!
Thanks Susan, I know have so many of them. Luckily they will be good for a while. Looking for some honest feed back, was it too much information?
@@ParkerHallberg Not too much information at all! You deliver the info so succinctly that it leaves it up the viewer what they want to take away, without ever feeling like it drags on! One thing you could do is add chapter markers in the video and description, so that if someone's looking for something specific, they'll know exactly where to find it!
@@RhubarbAndCod Thank you for the feedback!
Parker! Holy cow, that was a lot of information really fast but highly informative. You are very knowledgeable. I loved the sauce. My arm would likely get tired LOLOL.
Thanks for watching! Haha, we both know editing is harder than Béarnaise!
@@ParkerHallberg lol yessss
Yammmmy recipe ,ny sharing big lykee 👌 thanks
Thanks for liking
Great video chef! Fantastic tips. I love that you explored many techniques. Cheers
Thanks for watching, cheers!
This is the first youtube channel I've watched that has made me actively mad at youtube! I am upset the algorithm didn't show me this sooner. You're giving more advanced tips that really bridge the gap for intermediate home cooks. I think a lot of youtube focuses on that broad group of people who can't cook at all and want to go from newb -> beginner. Then you have a few channels, maybe Chef John, Adam Ragusea, etc. that go from beginner -> early intermediate
Channels like J.Kenji Lopez Alt pick up there, but then there's a pretty big gap from there to anything any further. After that you'll find some interviews with Michelin chefs but nothing really explanatory. Perfect target market for you and I'm a huge fan.
I’m glad you found the channel and like the videos. I think you nailed it about UA-cam.
Over cooking salmon sure is a disaster! This salmon is absolutely perfect! I love how informative the video was! I haven't made some salmon in awhile, i'm really craving it now! Well done!
Thanks for watching Anadi! Glad I can make you crave it!
Excellent video and techniques.
Hey mate your video is too choppy with the constant editing/cutting. If you can make it a bit smoother/seamless it’ll be easier to watch. Otherwise great content. Cheers.
Thanks for the feedback. This was one of my first videos, they have improved since!
Your videos make me miss working in a professional kitchen! Great tips Parker!
Thanks Joe, I miss working in restaurants too! Hope you are well!
Wow Parker this was a crash corse my friend for an awesome and delicious salmon.
Thanks for watching Jerri-Ellen!
Wow wonderful recipes,thank you
Glad you like them
Excellent video, brother.
Thank you
Best salmon recipe ever
Thanks, I appreciate it
You're good man. Nice skills.
Wow awesome recipe👍👍 great sharing💐💐👍👍
Thank you so much 👍
@@ParkerHallberg 💐💐🙏
I always enjoy watching you cook👍
I truly appreciate the formal training that you have.
However, I personally haven't made sauce Bearnaise in probably 30 years.
Very nice video Parker
Thanks Chef Rich! My wife loves it, so we normally make béarnaise or hollandaise for Valentines day.
Bro, ur channel is really good!! Quick question... pan brand name??
Mostly all-clad
Phamdin hello to you; Video is great. I really like it and look forward to your new video!💞
Thank you very much, working one right now
😃😃thank you so much for sharing this advice. New friend here 😃
Thanks for watching and the support!
I was with you until the endives lol. Gonna have to practice my hollandaise-ing a lot more first
However, I personally haven't made sauce Bearnaise in probably 30 years.Very nice video Parker
Yeah, not a common sauce. Thanks for watching!
I just pan fry it, until the color changes up the side. Now I’m gonna try some of these tricks to see.
Awesome, let me know how it goes
please recommend a beginners series of pans and cookware I should start out with.. pots skillets .. Iam learning and thank you for recipe....
I think Viking pans are the best value pans out there. Similar quality to All-clad and Made-in for close to have the price. At minimum I would buy a saute pan and a pot, but if you want a complete set, this one is a good price for all you get. Glad you like the recipes.
8 inch saute:amzn.to/44Xy2cJ
Pot: amzn.to/3rfgomS
Set:amzn.to/3PmCBaB
thank you very much@@ParkerHallberg
You’re welcome, anytime
So jealous of your pot collection
Thanks, have been collecting them over the years
Good job fella. You’ve got chops. I know your deepest desire.....gas range. It’s gotta be.
Thank you, certainly top 3.
Loveeee salmón!
It’s great!
Hey Guga did you catch all that
Is Faroe Island salmon the same as scottish salmon?
I’ve heard people call it Scottish, but also Norwegian. It is in between Scotland, Norway and Iceland.
No gas stove? 😬
No, we rent
i miss your justin beiber hair phase
Nice job, but no recipe :(
Thanks, the recipe is back up.
parkerhallberg.com/salmon-with-bearnaise-and-endive/
Thnx a bunch !@@ParkerHallberg
Bro your pan is too hot and you’ve got the albumin shooting out of it. Salmon can’t take high heat.
The only salmon that had albumin come out was the butter baked which is cooked at 225f and it will always come out because of the long cook time. The pan seared is cooked on medium heat.
I sear my salmon like this love the heat
I"am sorry,but fine dining feedstock easy cooking...
1st!
Thanks dude
@@ParkerHallberg Always!