OMG, are you serious? If you tried this technique at home the smoke detectors would be blaring and the fire department would be dispatched. I’m doing the red snapper tonight, only I do it outside on the Green Egg with a cast iron pan. Yum!!! Hers looks good.
She has no idea what she’s doing. First things first, vegetable oil burns very easily at high temperature. You would not sear anything with vegetable oil. You don’t want to impart that burnt oil flavor onto your delicate fish. Secondly, to cook fish you do not get the pan or the oil as hot as possible. You’re going to burn the fish, exactly like she did. Fish is extremely delicate. Cook at medium temperature in a more durable oil such as olive oil or grapeseed oil. If you like a butter flavor, you can add butter as well, but it is important to keep the heat lower, into the medium range. Definitely not high. And a good rule of thumb for a perfectly cooked snapper is four minutes on each side side at medium heat. It’ll be perfect every time.
Patience is a virtue. She likely would have eventually touched on the things the guy jumped to ask. He kind of came off as a douche, but likely not intentionally.
I think that was the idea of the video, for him to ask her questions that he things the viewers might need answered. Haven't you ever watched these kind of cooking videos before? I enjoyed it because I am one of those people who knows nothing about cooking.
Neither fish needs a sauce! The flavor of salmon and snapper are wonderful on their own. Sauces were developed to add needed flavor or mask unwanted flavors. Legend fish like these two just don't need it. A little salt, pepper and lime or lemon juice is perfect.
@@happyjack880 exactly. Pan fried salt and pepper salmon is delicious! Then there are dishes that are created for specific flavors, like ginger garlic fried fish.
If she doesn’t know “the science, temps, times, what pan to use, etc...” then how could she possibly know what she’s doing? If she doesn’t know these things, then by definition, she does not know what she’s doing.
Kessler Holly absolutely not research it does just harm for the body!!. is expeller pressed and they use hexane to do this so is carcinogenic and BAD for your body if you care
billClintonMrBobDole Stop embarrassing us Black people. He's obviously asking questions because he wants her expert opinion. Stop trying to make something out of nothing!
Awesome! Cooking snapper for dinner tonight. Super helpful!!!
I used the technique for red snapper. It tasted great!
I'm cooking snapper for the first time. Thanks for the tips,
I just came here to make sure I didn't waste money on this Red Snapper I just bought. but its the comments for me 🤣
Is there a specific salmon fillet to cook with ?
pretty good despite the pointed line of questioning
OMG, are you serious? If you tried this technique at home the smoke detectors would be blaring and the fire department would be dispatched. I’m doing the red snapper tonight, only I do it outside on the Green Egg with a cast iron pan. Yum!!! Hers looks good.
Nice is video
Doing snapper tonight !! Yum
Why is she scraping a teflon pan with a metal spoon? *shivers*
I wasn't able to identify the herbs that she was adding into the butter when basting. Anyone know?
Sane here! I really want to know!
Joe Mattea you can use what you want as far as Taragon, lime,thyme, pepper
I’m not holding down food with my bare hands near a hot pan!
She has no idea what she’s doing. First things first, vegetable oil burns very easily at high temperature. You would not sear anything with vegetable oil. You don’t want to impart that burnt oil flavor onto your delicate fish. Secondly, to cook fish you do not get the pan or the oil as hot as possible. You’re going to burn the fish, exactly like she did. Fish is extremely delicate. Cook at medium temperature in a more durable oil such as olive oil or grapeseed oil. If you like a butter flavor, you can add butter as well, but it is important to keep the heat lower, into the medium range. Definitely not high. And a good rule of thumb for a perfectly cooked snapper is four minutes on each side side at medium heat. It’ll be perfect every time.
To each is own, but I cook jumped in here to see if I see anything different that I can incorporate into my arsenal, but I'll pass😊
Patience is a virtue. She likely would have eventually touched on the things the guy jumped to ask. He kind of came off as a douche, but likely not intentionally.
I think that was the idea of the video, for him to ask her questions that he things the viewers might need answered. Haven't you ever watched these kind of cooking videos before? I enjoyed it because I am one of those people who knows nothing about cooking.
The guy asked do you recommend eating the skin off the snapper and she never got back to him
She said "I do" at very low volume. You can eat any fish with skin, not sure why some people don't.
Never understand why a cook strives to make the skin crispy and then cover it with butter or sauce which will make the skin soggy!
Mmm crispy soggy skin yum
its really good...crispy, juicy fish
Neither fish needs a sauce! The flavor of salmon and snapper are wonderful on their own. Sauces were developed to add needed flavor or mask unwanted flavors. Legend fish like these two just don't need it. A little salt, pepper and lime or lemon juice is perfect.
@@happyjack880 exactly. Pan fried salt and pepper salmon is delicious! Then there are dishes that are created for specific flavors, like ginger garlic fried fish.
Farm raised salmon? How disappointing.
She doesn’t know why she’s doing ,what she’s doing 😂😂
she really doesn't know what shes doing.
Interviewer needs to improve his skills. But overall great info.
She knows what she doing, just doesn't know the science, temps, times, what pan to use, etc...
If she doesn’t know “the science, temps, times, what pan to use, etc...” then how could she possibly know what she’s doing? If she doesn’t know these things, then by definition, she does not know what she’s doing.
This is bullshit. Its fooking overcooked.
Stop saying ummm
Sje is clueless....for real.
if u still cook with canola oil we cant be friends lmao
Canola should always be in your cabinet. It's a reliable, no nonsense oil with high smoking point.
Kessler Holly absolutely not research it does just harm for the body!!. is expeller pressed and they use hexane to do this so is carcinogenic and BAD for your body if you care
Avocado oil is my go to. Sam's club has best price.
I expect nothing but negative comments since she is black. The white man holding the camera can’t stop interjecting.
oh stfu with that...so sick of you idiots saying everything and everyone 'be raysis'
billClintonMrBobDole Stop embarrassing us Black people. He's obviously asking questions because he wants her expert opinion. Stop trying to make something out of nothing!
He is also helping her to stay knowledgeable about wat she is doing
I swear why do you blacks always trying to make a race war where there is non? Like fuck of already!
Their conversation brought out a lot of good cooking tips.
Mid well is not a temperature, tf
She butchered it!
She has no idea what she is doing
Neither did you grandma.we still taught her lazy ass