The Trick to Cooking Fish - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 10 жов 2014
- Are you one of those people who are more apt to order fish in a restaurant rather than cook it at home? Cooking fish isn’t difficult if you follow a few simple rules. Thomas Joseph uses a salmon fillet here, but the same rules apply to whatever your favorite fish might be.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Trick to Cooking Fish - Kitchen Conundrums with Thomas Joseph
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I like the way you explain things because you always have rationale about it. Not just "make-up" stories or some sorts. You really know what you're doing. #kitchenconundrums
Thank you Thomas, this is the perfect way to cook fish, people always tend to over cook it.........thanks for sharing.
I'm a vegetarian but I watch every video featuring Thomas, even if it has fish or meat! He's such a great host and I learn so much about technique.
SAAAAMMMEEEE although I wish there were more vegetarian stuff
unnes such a goddamn traitor.😕
Jpk Channel What the hell are you babbling about?
In true fashion the vegetarian tells us they’re a vegetarian on a video about cooking fish.
Thomas, your tips are always spot on. Thank you.
Beautifully done..love salmon..
Thanks for the tip Thomas, great video today!
Your videos are amazing, thank you.
excellent. Loved your method , I will try it now.
Thanks Thomas , great tip!
Hi Thomas! I love your videos.
A little splash of white wine in the pan before putting it in the oven would be nice, and then a slice of an herb compound butter after it comes out. Thanks Thomas, a good, pretty darn foolproof technique! 😊
I LOVE WATCHING YOU VIDEOS! Entertaining and educational. Alas! I now know how to cook grilled fish the right way. Kudos to you Tom :)
I cooked this, friends were surprised.nice explanation sir, thank you.
I'm cooking this tonight! I've been looking for a good recipe for Salmon and usually poach it with cumin, black pepper on top of red peppers and garlic cloves. Now I can fry with confidence and have juicy salmon. Wild Salmon is THEE best. Thanks, very good video.
Thanks Thomas.... a video on how to make perfect brownies will be highly appreciated.
Great video!
Thank you!
Nice explanation about the expelling of fats. Now I know why some fishes look very oily after being cooked. Thanks Thomas. :)
I will try this the next time I cook salmon. Thanks!
Thanks!
ECCELLENT❤
Love love this advice!! I always wondered about this! Thank you so much!
What are some tricks on cooking chicken? How do you keep from over cooking the chicken? How do you make the chicken not dry?
Well that was very informative..I've been struggling to sear fish in a pan
.getting away from deep fry
Love science in combination with cooking!
Nice
Thanks for the video....................................... & THUMBS UP :D
Great tips! Could you share some good tips on how to cook pork, like pork chops, pork loin, etc so that it is moist and tender. Thanks!
Will be giving this a try! Is that 350 fan oven? Will be using a fan oven in Celsius.
This guy saved my life.
Thomas, what are some suggestions on making homemade bread? Every time I make it it comes out like a brick and I follow all of the directions for the yeast and for the recipe and I knead it in my stand mixer. I stopped making bread because it never comes out right and is always too much work. Thanks
I love you. You are the best of them cooks
farm salmon is usually pale, they put dye in the fish to look pinker while wild salmon is pink because of food they eat gives it the pink pigment.
The info about the protein reacting to heat while cooking is great! Thank you. Does this apply to chicken or pork? When cooking chicken in the oven, mine always comes out shrunk in size and the meat is tough. But if I take them out too early, its still bloody inside. Could you do a show on the perfectly cooked oven baked chicken?
Bee Bee Ang i dont know if you found you answer but cooking it on a lower temperature for a longer time works.
Hi, Could you please do one on melting white chocolate? I tried using the method you've already shown but it separates so easily. any precautions specific for white chocolate?
Can you share with us a few recipes for sauces, garlic butter sauce, butter sauce, brown sauce etc...
Hello, thanks for the video. You mentioned 350 Degrees Oven Temperature. Did you mean Fahrenheit or Celsius ?
How do i make whipped cream keep its shape longer? Thank you :)
Hi Thomas! :)
could you make a video to show pans?
I guess I'm a weirdo, because I love everything to be cooked well done.
does the knife trick work for red meat or chicken? mine always come raw in the centre when cooking in the oven
My conundrum is i can't use the oven until mid to late November. I Live in Florida and every time I do my a.c. shuts down. Any recommendations?
OOH I love salmon! I can eat that all day and all night!
I've found that the more pertinent distinction, rather than b/w wild and farm, is atlantic vs. sockeye. The former has twice the fat (all good fat) and therefore way more flavor. Wild sockeye salmon thus tastes worse than farmed atlantic salmon
Is the process the same using skinless salmon filets?
Thomas, my mom cooks salmon a few times a year for special family dinners, and she gets the large filets which are almost 18 inches in length, and 1 to 1 1/2 inches thick. They are wrapped in parchment, and she usually cooks them for 45 - 55 minutes. I think they're over cooked, but she insists that they need to be in for that long. I don't know the temperature she cooks at, but I believe it's the same as you would cook a single portion. Do you think she's overcooking these huge fillets? And if so, what cooking time and temp would you recommend? Thanks.
+beatthisroot - Thank You.
Does this method also work with skinless filets?
Fantastic videos! One bit that bugs me though: Using the oven for a few minutes isn't very sustainable really. I guess there must be a way to establish an oven-like effect by covering up the pan. No doubt that will create a different atmosphere from the oven. Anyone have an opinion on that?
Malte just reduce the heat in your pan, you don't really need the oven it's just easier.
Can I know what you add to the salmon after the salt, what is it called?
+Blessing Osawaru freshly ground black pepper
As long as you continue to cook with Teflon pans, for me it's wrong. Learn about perfluorooctanoic acid...
thank you
Chef is cute.
Yummy fish skin on. eat the skin its really good for you !if its not cooked all the way through its ok
The sound is really low on ipad 😔
It's fine on mine
i like a fish
How to cook a life dinosaur? I found it on my back yard
I need help! I'm on DUKAN DIET and I need to grill my chicken breasts or my meat in a non-stick pan with no extra oils. All I can is 3 drops of olive oil a day. But they keep getting dry. Is there a way to get it done? Perhaps in the oven with foil? Please help!
typically to fry you need a form oil or fat. if i was you i would revert to poaching, braising techniques.
Si Kardan to
I have a question. Been trying to get into the "sustainable eating" bandwagon here. For fish, wouldn't it be more sustainable/enviro-friendly to buy farmed seafood, as catching them in the wild can contribute to overfishing?
That is exactly what I thought!
Farmed fish is raised on artificial supplements and are usually contained in pens with murky, polluted water, unlike how the fish would live in the wild. They also have far fewer health benefits like omega 3 fatty acids because of what they are fed. Wild caught fish on the other hand are much healthier, (depending on where they were caught), and have been able to live and eat where they would naturally. It's always best to buy seafood from reputable sources that are known to practice sustainable fishing methods. Also, if ordering fish in a restaurant, be sure to ask your server if the fish has been farmed raised or wild, if it's not stated on the menu.
MrDaliaLama To add to what helpfulnatural posted, fishing in the wild is carefully controlled to avoid the problem of over fishing. Purchasing wild-caught fish from reputable fishmongers and groceries, helps to assure that your product is just what it says it is.
Every day of the week? I couldn't afford that ;) Not to mention all the electricity I would waste by preheating the oven just to warm up the fish for 5 minutes ;)
THANK YOU, THANK YOU for essentially advocating for the use of wild salmon here. It does taste better, but farmed salmon is also terrible for the marine environments where the farms are kept.
and farmed salmon causes cancer
Personally I like salmon steamed
Wrong choice of word when you said "sustainable" and went with the wild caught one.
350 degrees of centigrade?
How do i cook fish fellet that doesn't have skin
Hano H same way as if it did
Keep your fingers on the fish for the first 30 seconds
I can never make perfect rice :( lol
How many came here cause of Food Wars?
how to cook a moist chicken breast!
You wanna know how true asians eat salmon?
Slice the fish, mix some wassabi with soy sauce then dip the fish in the sauce then Bob appetite!
He is urging us to use a sustainable food source, and then he proceeds to pick up the WILD salmon which is so prone to overfishing. Added to that he claims the taste of wild salmon is better, completely ignoring the fact that the taste of farmed salmon nearly always comes out on top in blind tests. The only thing he was right about was the color, but then again, you can find "white" wild salmon and much more colorful farmed salmon than that.
He is good at cooking food, but apart from that he is utterly clueless.
Rattata ...I was thinking the same thing!
Lol are u on drugs?
lol did you just say atlantic farmed salmon tastes the same as chinook/king salmon or sockeye salmon? you must thing jack links beef jerky and a grass fed filet mignon steak also taste the same...
No... You can't use "any fish" to understand these principals. its so funny how all these youtube vids on fish always use salmon. Salmon is the most forgiving fish because of the oil content. Most fish do not leach it's oil. It's a matter of trial and error per species. Give it a go!
And WHAT is it with this "skin side down" stupidity?
i'm sorry white people cooking salmon has lost all its credibility - especially gordon ramsey
Nice