Making Perfect Salmon and Cauliflower with Geir Skeier | Simply Ming | Full Episode
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- Опубліковано 11 бер 2024
- Ming explores Norway with chef Geir Skeier, winner of the 2009 Bocuse d’Or world cooking contest. After prepping a delicious cocktail from traditional Norwegian Aquavit, Ming and Geir create two meals from the region’s sumptuous salmon. [Originally aired in 2016]
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#salmonrecipe #bocusedor #norway
Simply Ming
Take your home cooking to a whole new level. The James Beard and Emmy Award-nominated series features mouthwatering recipes, celebrity appearances and culinary road trips - all inspired by Ming Tsai's signature East-West culinary style. - Навчання та стиль
yum yum yum
Yaaay!!! Uncle Ming still doing his thing 🙏👍 used to catch East meets West in my teens 😮😅🎉 this is such a treat to show up on my algorithm 🙏🐉🧧🧧🧧🧧🧧🧧🧧🧧
Can’t have a salmon video without people freaking out about raw and farmed salmon in the comments. Calm down, y’all. The award winning chef already said it wasn’t a traditional gravlax. It was a quicker cure. Like a quick pickle isn’t a pickle. It’s his recipe anyway. Relax.
As for the farmed salmon, if you paid attention to the video, the water volume to salmon ratio in that open sea pen is so large, it almost mimics wild conditions. Plus they’re only growing the salmon to a certain size before harvest. Again to keep the water volume to salmon ratio optimal.
That looks delicious! I'm going to try this at home. Is there something I can replace the fennel? I hate licorice taste....
what was the herbs used on the salmon??
Was this filmed thirty-five years ago? At 14:32 Ming says "We're two-hundred-fifty-million people". The current US population is roughly three-hundred-thirty-two-million people.
[Yes, I see it was filmed in 2016, but even at that time the US population was three-hundred-twenty-three-million people. Way to discount the existence of seventy-three-million people.]
I love salmon but honestly, ½hour is nothing like what it should be. I don't the swedish and norwegian way of curing it with sugar in addition to salt but not curing it for long enough is too much. Overnight is the minimum. 2-3 days is preferable. This is only salt seasoned salmon, not gravlax (specifics of the name are regional). Gravlax should be cured for longer and proper salted salmon should be even saltier and need soaking in water before eating. The chef isn't wrong about that. I have no problems with the video itself. It is good
That's gross. Don't eat farmed salmon.
You'r funny.
@@ShoeString13 expand on that?
You know. Weird thing, but someone did a test about farmed and wild salmon once. They fed people with both in a blind test and when asked, most answered that they prefer wild salmon but farmed won the blind test. Expecially among children. It was fattier and had a different, milder flavor. Good when fried apparently. Sorry, didn't go out of my way to find citation but it should be easy to google
@@sumbius1576 it's also full of antibiotics, disease not as good of a nutrient profile and bad for the wild salmon populations due to the disease and sea lice they spread. Lots of things unhealthy for you would win in a blind taste test. Doesn't mean it's what you should pick.
Your gross