Oh hell yeah just a little suttin to cut through. I don't like super creamy stuff without some acid to balance. I love acid. Acid. Acid. (Niche techno music reference). These recipes always taste bland to me without some citrus or vinegar or something. My staple cupboard ingredient is always lemon juice. They usually taste of fat and salt which to be fair is enough for a lot of people who don't really take the time and effort to educate their own pallate. (Sounding up myself now so I'll end there).
What I love about this series is how you tested on one recipe whilst adding opinion of how to cook it better. That is one of the best way to learn cooking, hell, to learn something in general. Way to go dude.
I always make Tuscan salmon. I use sundried tomatoes and sweat out abit of tomato paste at the start which adds that acid element. Chuck in some white wine and a dash of chicken stock for the base of the sauce and it’s genuinely the nicest home cooked meal i have ever created and it’s so simple
I made this tonight, with your added suggestions, for my husband and I and we loved it!!! He said it was his new favorite way to eat salmon. Guess I have to put this into the dinner rotation now. 😊
I love how you try and make it exactly how it’s portrayed in the video, but the basics come out and force you to adjust. Great idea to do these high volume video reviews. Good stuff!!!
You are right on that I read a ton of recipes online and my pet peeve is when someone leaves a comment saying I made this recipe but instead of this I used that, you said to add this much but I used this amount etc. etc. Well then you didn’t make the recipe you made your own recipe!
It looks pretty good. I'm sure you're right about the acidity. For myself, I also like to add a pretty good amount of black pepper or a small amount of a "hot pepper" (flakes or cayenne or something) because I find heavy cream things can taste a little flat.
I tried this one, I altered it a bit with what I had available, I used a coconut/almond cream rather than regular, and all I buy is french butter. I'm in the Caribbean, the local butter freaking sucks. I thought it ended up a little too sweet, but my audience, my wife, kids and her friend liked it. I served it over some little curved disks of artisianal pasta... no idea what kind, just thought it looked neat. Mine filled up an 18" sauce pan. I ballbarked measurements, used your suggestions. I went to bed, nieces and nephews showed up later, and finished it all off. They always know I cook on the weekends. My eldest neice stayed over and gave me a hug the next morning. Told me it was the best pasta she'd ever had. A little dramatic, but it happened.
Hey man! I love your stuff! It might be an overdone UA-cam food thing at this point, but might I suggest you actually *do* go along with your suggestions and substitutions. I feel like a core part of your channel is showing how easy cooking can be, and showing how small changes can really elevate viral dishes would really bolster that. Like keeping on the skin and cutting off the bottom part of the salmon wouldn't inherently change the recipe, but it's something good to try, and folks may want to see how the skin would come out or how you would do it! I really do love your stuff, we just want to learn and see your skills!
Idk, I think it would be weird to take somebody else’s recipe and rework it. It’s one thing to critique it, but if it were me, I’d feel uncomfortable doing that. I think Sonny would too.
Awesome video. I dont think you come off at elitist if you acknowledge it and aren't totally crapping on stuff without explaining why you'd change something.
@@thatdudecancook as somebody who gets a lot of cooking anxiety, your videos dont feel judgemental and i really appreciate it! it comes off as educational and kind imo
My biggest gripe with the vast majority of cooking videos in the internet is loose instructions, the amount of Jamie Oliver videos I followed just taking an educated guess back in the day is unreal. This is the right way of calling out those types of videos! I appreciate the content!.
actually actually the first youtube cooking channel that ive gotten actually handy tips from! I'm happy to be cutting my cherry tomatoes faster from now on. it all looks great other than that ofc. thanks! edit.....: why we hittin the fridge wid a broom?
i never took classes or anything, videos and such. I just cooked it and got it right. $8 a salmon fillet is expensive? I got 4 for 24 plus tax not packaged. idk, maybe I just know.
@@linezgames3893 Wow you are such a cool and amazing person. You just be so good and everything that you do and must have so many maxing life experiences. Please share more of your amazing knowledge with the rest of us humans. I just don’t think there’s anyway that we can get on without you.
I also added Tarragon, a whole dried chilli and two teaspoons of dijon mustard. Also white wine, lemon juice and fish stock. It gave the punch and flavour this dish needs. Love your channel dude!
Really loving these series. It would awesome if you could do your own tae on it. I think we can learn lots while you go trhough the things you would xhange and improve and then see the difference.
Nah for sure leave skin on and just finish cooking in sauce skin side up. I also agree with your Wine take and lemon. I think that would elevate the flavor of the sauce greatly and maintaining the crispy skin gives the dish the textural contrast it is missing.
Awesome stuff Sonny…I look forward to your videos as I really appreciate your teaching mixed with your magnificent sense of humor. In this vid you mentioned sharpening your knife…can you make a video tutorial about knives and sharpening? Would love to learn your ways of really honing a blade….just checked and 3 years ago you already did it. I’ll give it look. Thanks mate
I really enjoyed the video and I am looking forward to more! I know it is a new series - but I was thinking you'd really be able to set it apart by doing the recipe twice. The first time following the exact steps the video took (as long as they are safe) and then once where you make changes that would make the dish fully shine. Keep up the great work!
Chef, I took your advice after watching this video. I added Japanese Sake and the juice of half a lime, also I love the umami of rehydrated shiitake mushrooms. This was a big hit at dinner. Thank you. This new series is going to be great to watch.
I just made a stuffed salmon on my channel but wanted to learn something new from a fellow pro chef and I'm glad that lead me here right now! Great job teaching! That Dude really Can Cook! lol
I had make this receipt years ago before was in TikTok but I used chicken stock mixed with the heavy cream and lemon and ABSOLUTLEY SALT AND PEPPER. SO IM HAPPY TO HEAR you saying what would elevated the dish better.
Personally. Although taste differs. I wouldn't remove fish skin from cuts that have them before frying. Are they nuts? I mean... Crispy fried fish skin that has absorbed all the flavours from spices, herbs and other seasoning and underwent some of it's own caramelisation alchemy... That's the real MVP of a fried fish dish. It's the perfect interface to maintain the delicate consistency and flavours of the meat when frying. And grilling too.
I've made this dish lots of times, I think its called Tuscon Butter Salmon or something. I have it with Tagliatelle. It is maybe one of my favorite salmon dishes. Though, I've never added wine to it, I'm gonna try that from now on. Thanks for the tip. Love from Norway.
I think one of the small things I appreciate about this guy is unlike others you actually see him take the root off the garlic. For the longest time I thought I was weird for always cutting it off cause I never saw anyone do it. Assumed they liked eating the root.
This is a lot like a recipe I follow for Tuscan Butter Shrimp except with salmon. Sautee the shrimp in butter, remove, sautee halved cherry tomatoes adding extra butter if needed, once they pop, add cream and Parmesan, simmer then add spinach, after spinach wilts, add shrimp back in to warm up then serve over pasta. Some versions also call for chopped fresh basil with the spinach. I skip the basil, add lemon juice, lemon zest, and white wine with the spinach. It's a family favorite.
Long time viewer, first time commenter: You are not an elitest, you are Heave Sent ! Love the lid hack for slicing tomoatoes. The way you skinned the salmon is how I was taught at Le Cordon Bleu Pasadena (now defunct). I agree the sauce is lagging in consistency; your saucy is definitely better by default (reduction would help the lady's sauce). I think the salt was supposed to drip from the fish, just guessing. Valid critique. Thumbs up.
Hello from Dubbo NSW Australia, i tried this recipe last year and agree its yummy. But now i need to try it with a squeeze of lemon. Love your work mate
I’m 60 seconds into this video and the knife technique is called out and the video is stopped ❤❤❤❤❤ THANK YOU I work in the restaurant business - both sides of the house - I watch closely anyone new with a knife in their hands for my own safety and the safety of my fellow workers and am very quick to calmly and politely demonstrate proper technique - so very very important Thanks for addressing this ❤❤
I love this series, I’m always wondering if these videos deserve all the views & likes they get! I don’t even cook & I was cringing at the way she took the skin off that salmon.😬
People watch them because the people in the videos tend to have their same skill level - none. It makes them go "ooooooh, I can do that!", but they have no idea that the recipe is either garbage or nothing special.
Great video, I'll be trying the salmon recipe soon, looks amazing. One question: the other items you wanted to add (lemon or wine) can you give the quantity/type you would use? I agree just by looking at the sauce, that it needs a "kick". Also, thank you so much for the trick for slicing cherry tomatoes, the thing with the plastic lids. We live on cherry tomatoes, so I'm trying that asap.
I agree with the salt and lemon, also, just a few drops of fish sauce. Fresh grated Pecorino Romano for the cheese along with the parm on top to finish.
Awesome vid..any chance you can add in high, med or low when u are cooking the meals. I have no idea what temp to cook anything in. Thanks- keep the videos coming
Dude, I'm digging the high speed look. I'm a purist when it comes to salmon. I've got a buddy who catches a lot of it and I get free filets because his kids hate it. Liberal application of Old Bay, cook it to 160 degrees on the button, add a squeeze of lemon, perfection.
I'm glad I saw this! And I totally agree, even before making it (and I will make it) that adding a little acidity would balance out the rich flavors. She did specify that it was Parmesan cheese on her site, though. Maybe she added it after this video?
Dude, what a great idea for a video. Take those generic yet plausible cooking vids and turning them into reality, and possibly a dish we can all make and enjoy is genius!
The first cheese is emmental cheese. There will be comments saying its "gratin mix" or "pizza mix" or grated gouda but its not. All these types are common in german stores, sold in little bags pre-grated. And this one is grated emmental cheese. Compared to gouda the shavings are more rectangular shaped and slightly translucent.
Good video. One small change to the advise you gave on cutting skin off salmon, I would 'slightly' angle the sharp side of the knife blade toward the board as I cut, this means you will not have any flesh left over. Salmon skin is pretty hardy, it won't cut through it. It's also safer if you slip
Plus one on white wine (or dry white vermouth) to the spinach just before adding the cream. But also, try adding a few drops of vanilla bean paste (or extract) to the cream - not enough to stand out, but just enough to make you wonder.
I think it is super important to add all the elevating details to the video - I know for a fact adding the little details of salt, wine, and lemon would add TONS of fridge beating goodness to that dish.
Another great video and most of your tips & clues are spot on ..... But , some are not ...Such as the doneness of spinach , everyone does not appreciate the texture or the taste of raw or barely blanched spinach & much prefer it to be fully cooked ( this of course is subjective & all up to personal tastes ) ... Also your All Parmesan cheese thing , I think two different cheeses are better for levels of taste ... First roughly grated cheese could be grated from a block of Pepper Jack to elevate & to give another level of brightness to the dish & Yes please do add grated parmesan , maybe just a little more than the Pepper Jack to not let the Pepper Jack overpower & dominate & with that said even though I Love Black Pepper Don't add any so they don't compete with each other & overshadow the rest of the dish ... And Yes by all mean Do add some fresh lemon juice ... I know you're a fresh seasoning & spice guy , but everyone doesn't keep them stocked , especially in these new & trying days ... So why don't you give a little nod to some like telling ppl that if they don't have fresh garlic to smash , it may not be best scenario but it's okay to use minced garlic or even dried garlic powder as substitute ...Some viewers will follow recipes to the T & if they don't have exactly what it calls for will Opt for leaving it out altogether which does not end as well as it would with a minor substitution ..... Otherwise , Good Job , Great Video ...👍👍👋
i cant believe i only just discovered you ! a no brainer to sub. a big foodie and in th efood business i love your honesty! the fridge moments are great made me laugh After 25 years doing traditional kung fu - you either a- actually are trained in kung fu ( some of the spins and movements seem just too good ) b- you watched a LOT of movies ( and are very observant ) Intrigued great channel - respect 👊
Your cast iron looks immaculate! I for the life of me cannot get my cast iron to look like that with the smooth glossy finish. I’ve tried so many different ways. How do you do that?
I've actually done this recipe from the channel lol. but i did add salt and some lime juice at the end. I used half cheddar (I i only live few miles from Cheddar Gorge so i use it a lot lol) and half parmesan. My grandkid ask for it all the time now lol.
I don’t know what it is about a chef with a round, hoop shaped, circular, disk like shaped head but I just know the food made is about to look and taste good.
Really do appreciate the time you take to help beginner chefs learn cool culinary tips. Great video, will have to try this except with chicken since I can't eat fish 🙃
I make something similar. I would recommend sun dried tomatoes instead of fresh. Extra yummy! I also agree on the salt and pepper. Although I usually add wine to cream sauces, in my version I do not. Maybe the sun dried tomatoes take care of that extra needed flavor.
Removing salmon skin is really easy when you first pour some boiling water over the skin. After this you can just pull it off with a piece of kitchen towell. My friend YKILY!!
Does this not burn the butter? Or is burning butter just a common thing in cooking? I know when I saw a video making a roux it seemed like the butter would burn as it gets mixed with the flour.
I made this awhile back but as you mentioned it could really use some lemon. And I also had to salt and pepper it. I served it with rice cooked in chicken stock since I didn't want to water down the cream and cheese sauce but it was pretty good and easy to make.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/ThatDudeCanCook
Bald
Looks like American History X
When I make this dish I use sun dried tomatoes it’s so good
Been using trade for a couple of years and love the service
I know I said it a million times in the video but a little acidity goes a long way in a creamy sauce like this 👍
let me spew some acid (hope you don't take it the wrong way). because of the circle beard, when I squint, you kind of look like a light bulb! 🤐
Great tip
But what I want to know is how many points did that squirt of lemon add onto the overall score? It brought it from a 7.6 to a ….?
@@aprild3250 7.69, nice!
Oh hell yeah just a little suttin to cut through. I don't like super creamy stuff without some acid to balance. I love acid. Acid. Acid. (Niche techno music reference). These recipes always taste bland to me without some citrus or vinegar or something. My staple cupboard ingredient is always lemon juice. They usually taste of fat and salt which to be fair is enough for a lot of people who don't really take the time and effort to educate their own pallate. (Sounding up myself now so I'll end there).
What I love about this series is how you tested on one recipe whilst adding opinion of how to cook it better. That is one of the best way to learn cooking, hell, to learn something in general. Way to go dude.
I always make Tuscan salmon. I use sundried tomatoes and sweat out abit of tomato paste at the start which adds that acid element. Chuck in some white wine and a dash of chicken stock for the base of the sauce and it’s genuinely the nicest home cooked meal i have ever created and it’s so simple
Sounds delicious! Thanks for sharing.
I really appreciate this series because Chef does a nice job pointing out some of the fundamentals that can turn a good recipe into a better one.
I love the container lid trick for cutting small tomatoes! Worked great!
I made this tonight, with your added suggestions, for my husband and I and we loved it!!! He said it was his new favorite way to eat salmon. Guess I have to put this into the dinner rotation now. 😊
I love how you try and make it exactly how it’s portrayed in the video, but the basics come out and force you to adjust. Great idea to do these high volume video reviews. Good stuff!!!
You are right on that I read a ton of recipes online and my pet peeve is when someone leaves a comment saying I made this recipe but instead of this I used that, you said to add this much but I used this amount etc. etc. Well then you didn’t make the recipe you made your own recipe!
It looks pretty good. I'm sure you're right about the acidity. For myself, I also like to add a pretty good amount of black pepper or a small amount of a "hot pepper" (flakes or cayenne or something) because I find heavy cream things can taste a little flat.
I tried this one, I altered it a bit with what I had available, I used a coconut/almond cream rather than regular, and all I buy is french butter. I'm in the Caribbean, the local butter freaking sucks. I thought it ended up a little too sweet, but my audience, my wife, kids and her friend liked it. I served it over some little curved disks of artisianal pasta... no idea what kind, just thought it looked neat. Mine filled up an 18" sauce pan. I ballbarked measurements, used your suggestions.
I went to bed, nieces and nephews showed up later, and finished it all off. They always know I cook on the weekends. My eldest neice stayed over and gave me a hug the next morning. Told me it was the best pasta she'd ever had. A little dramatic, but it happened.
Love that you saved the salmon skin! It really is the bomb!!
Bacon 🥓 of the sea 🌊
@@thatdudecancook😂😂😂, I love that!
I tried a very similar one, no onion, add fresh basil. Best use of my fresh basil plant I've ever found.
Hey man! I love your stuff! It might be an overdone UA-cam food thing at this point, but might I suggest you actually *do* go along with your suggestions and substitutions. I feel like a core part of your channel is showing how easy cooking can be, and showing how small changes can really elevate viral dishes would really bolster that.
Like keeping on the skin and cutting off the bottom part of the salmon wouldn't inherently change the recipe, but it's something good to try, and folks may want to see how the skin would come out or how you would do it! I really do love your stuff, we just want to learn and see your skills!
Yeah, I've been saying that he should do two versions, one exactly how the recipe is presented, and one with the simple changes he wants to make.
Idk, I think it would be weird to take somebody else’s recipe and rework it. It’s one thing to critique it, but if it were me, I’d feel uncomfortable doing that. I think Sonny would too.
Awesome video. I dont think you come off at elitist if you acknowledge it and aren't totally crapping on stuff without explaining why you'd change something.
good to know!
@@thatdudecancook as somebody who gets a lot of cooking anxiety, your videos dont feel judgemental and i really appreciate it! it comes off as educational and kind imo
My biggest gripe with the vast majority of cooking videos in the internet is loose instructions, the amount of Jamie Oliver videos I followed just taking an educated guess back in the day is unreal. This is the right way of calling out those types of videos! I appreciate the content!.
Love how the fridge door handle dropped before he even hit it. It's like "I don't want any part of this! I'm out!"
I read it in Sonny's voice😂
actually actually the first youtube cooking channel that ive gotten actually handy tips from! I'm happy to be cutting my cherry tomatoes faster from now on. it all looks great other than that ofc. thanks!
edit.....: why we hittin the fridge wid a broom?
This is a great starter recipe for people. Salmon can be scary for new cooks because it’s so expensive but it’s hard to ruin this one.
i never took classes or anything, videos and such.
I just cooked it and got it right.
$8 a salmon fillet is expensive? I got 4 for 24 plus tax not packaged.
idk, maybe I just know.
@@linezgames3893 Wow you are such a cool and amazing person. You just be so good and everything that you do and must have so many maxing life experiences. Please share more of your amazing knowledge with the rest of us humans. I just don’t think there’s anyway that we can get on without you.
@@genehenson8851😂😂😂
I also added Tarragon, a whole dried chilli and two teaspoons of dijon mustard. Also white wine, lemon juice and fish stock. It gave the punch and flavour this dish needs. Love your channel dude!
Thank you for this video! We had this for dinner Christmas Day and everyone loved it! I added wine to it .
Really loving these series. It would awesome if you could do your own tae on it. I think we can learn lots while you go trhough the things you would xhange and improve and then see the difference.
Nah for sure leave skin on and just finish cooking in sauce skin side up. I also agree with your Wine take and lemon. I think that would elevate the flavor of the sauce greatly and maintaining the crispy skin gives the dish the textural contrast it is missing.
Awesome stuff Sonny…I look forward to your videos as I really appreciate your teaching mixed with your magnificent sense of humor. In this vid you mentioned sharpening your knife…can you make a video tutorial about knives and sharpening? Would love to learn your ways of really honing a blade….just checked and 3 years ago you already did it. I’ll give it look.
Thanks mate
"pair of hands, peaceful music..." yeah? thats awesome. it gets straight to the point.
I really enjoyed the video and I am looking forward to more! I know it is a new series - but I was thinking you'd really be able to set it apart by doing the recipe twice. The first time following the exact steps the video took (as long as they are safe) and then once where you make changes that would make the dish fully shine. Keep up the great work!
Chef, I took your advice after watching this video. I added Japanese Sake and the juice of half a lime, also I love the umami of rehydrated shiitake mushrooms. This was a big hit at dinner. Thank you. This new series is going to be great to watch.
Also I used Gruyère, Swiss and Pecorino Romano as well as chicken stock with the water from the rehydrated dried shiitake mushrooms
The cheese is Gouda. Very common here in Germany!
I just made a stuffed salmon on my channel but wanted to learn something new from a fellow pro chef and I'm glad that lead me here right now! Great job teaching! That Dude really Can Cook! lol
I had make this receipt years ago before was in TikTok but I used chicken stock mixed with the heavy cream and lemon and ABSOLUTLEY SALT AND PEPPER. SO IM HAPPY TO HEAR you saying what would elevated the dish better.
Personally. Although taste differs. I wouldn't remove fish skin from cuts that have them before frying. Are they nuts? I mean... Crispy fried fish skin that has absorbed all the flavours from spices, herbs and other seasoning and underwent some of it's own caramelisation alchemy... That's the real MVP of a fried fish dish. It's the perfect interface to maintain the delicate consistency and flavours of the meat when frying. And grilling too.
I wonder if you substituted buttermilk for the heavy cream if they would make the acidity difference?
I've made this dish lots of times, I think its called Tuscon Butter Salmon or something. I have it with Tagliatelle. It is maybe one of my favorite salmon dishes. Though, I've never added wine to it, I'm gonna try that from now on. Thanks for the tip. Love from Norway.
I think one of the small things I appreciate about this guy is unlike others you actually see him take the root off the garlic. For the longest time I thought I was weird for always cutting it off cause I never saw anyone do it. Assumed they liked eating the root.
I would have used some Gruyere cheese then the Parm...And you're right about the white wine and 🍋...And pouriall that over spaghetti just works!
This is a lot like a recipe I follow for Tuscan Butter Shrimp except with salmon. Sautee the shrimp in butter, remove, sautee halved cherry tomatoes adding extra butter if needed, once they pop, add cream and Parmesan, simmer then add spinach, after spinach wilts, add shrimp back in to warm up then serve over pasta. Some versions also call for chopped fresh basil with the spinach. I skip the basil, add lemon juice, lemon zest, and white wine with the spinach. It's a family favorite.
Long time viewer, first time commenter: You are not an elitest, you are Heave Sent ! Love the lid hack for slicing tomoatoes. The way you skinned the salmon is how I was taught at Le Cordon Bleu Pasadena (now defunct). I agree the sauce is lagging in consistency; your saucy is definitely better by default (reduction would help the lady's sauce). I think the salt was supposed to drip from the fish, just guessing. Valid critique. Thumbs up.
Great salmon recipe!! I love the sauce and it looks easy to follow..Thanks for sharing
I like the fairness in your review, this looks good! Lemon with it sounds perfect
Hello from Dubbo NSW Australia, i tried this recipe last year and agree its yummy. But now i need to try it with a squeeze of lemon. Love your work mate
Love this series..I agree I'd have to have lemon, vinegar or wine too...thanks guys 👍👍👍
I’m 60 seconds into this video and the knife technique is called out and the video is stopped
❤❤❤❤❤
THANK YOU
I work in the restaurant business - both sides of the house - I watch closely anyone new with a knife in their hands for my own safety and the safety of my fellow workers and am very quick to calmly and politely demonstrate proper technique - so very very important
Thanks for addressing this
❤❤
Love the way he sliced the cherry tomatoes between two lids!
I love this series, I’m always wondering if these videos deserve all the views & likes they get! I don’t even cook & I was cringing at the way she took the skin off that salmon.😬
They really don't. I heavily dislike all those kinds of channels. Most of the time, I am even put off by the dish they are making in the video.
People watch them because the people in the videos tend to have their same skill level - none. It makes them go "ooooooh, I can do that!", but they have no idea that the recipe is either garbage or nothing special.
@@sethgaston845 that’s usually me lol but I enjoy making them
Great video, I'll be trying the salmon recipe soon, looks amazing. One question: the other items you wanted to add (lemon or wine) can you give the quantity/type you would use? I agree just by looking at the sauce, that it needs a "kick". Also, thank you so much for the trick for slicing cherry tomatoes, the thing with the plastic lids. We live on cherry tomatoes, so I'm trying that asap.
Absolutely right about acidity with cream! Great tips thank you!
I agree with the salt and lemon, also, just a few drops of fish sauce. Fresh grated Pecorino Romano for the cheese along with the parm on top to finish.
Don’t like salmon. No plans to ever make this dish. But I see your face and click. 🤘🏻love watching a master at work!
I agree with you. It's alfredo and that splash of wine or lemon makes it over the top!
Awesome vid..any chance you can add in high, med or low when u are cooking the meals. I have no idea what temp to cook anything in. Thanks- keep the videos coming
Dude, I'm digging the high speed look. I'm a purist when it comes to salmon. I've got a buddy who catches a lot of it and I get free filets because his kids hate it. Liberal application of Old Bay, cook it to 160 degrees on the button, add a squeeze of lemon, perfection.
I'm glad I saw this! And I totally agree, even before making it (and I will make it) that adding a little acidity would balance out the rich flavors. She did specify that it was Parmesan cheese on her site, though. Maybe she added it after this video?
She added "cheese" and "Parmesan" so Idk
Dude, what a great idea for a video. Take those generic yet plausible cooking vids and turning them into reality, and possibly a dish we can all make and enjoy is genius!
The first cheese is emmental cheese. There will be comments saying its "gratin mix" or "pizza mix" or grated gouda but its not. All these types are common in german stores, sold in little bags pre-grated. And this one is grated emmental cheese. Compared to gouda the shavings are more rectangular shaped and slightly translucent.
Good video. One small change to the advise you gave on cutting skin off salmon, I would 'slightly' angle the sharp side of the knife blade toward the board as I cut, this means you will not have any flesh left over. Salmon skin is pretty hardy, it won't cut through it. It's also safer if you slip
I made this, at the end I tasted the sauce and added salt, pepper and a squeeze of lemon juice, took it to the next level
I made this recipe with some of the changes you recommended and it was soo good! My mom loved it and she doesn’t even like fish that much! 🎉
Salmon is the Fish for people who don' "like" Fish
I made this, did add the white wine and I used Asiago along with the Parmigiano
I actually did this one and my wife loves it; good with Chicken as well. Polenta too
That sounds so simple and delicious. That is a 30 minute meal and that is something I can appreciate.
I love Fish suppers. Salmon etc. best fish dish that is worth the cash.. is Cod Mornay .
Plus one on white wine (or dry white vermouth) to the spinach just before adding the cream. But also, try adding a few drops of vanilla bean paste (or extract) to the cream - not enough to stand out, but just enough to make you wonder.
I think it is super important to add all the elevating details to the video - I know for a fact adding the little details of salt, wine, and lemon would add TONS of fridge beating goodness to that dish.
I would like to ask you what is the best espresso machine that’s affordable . Love this recipe great job !
Mmm that sauce looks so good
Another great video and most of your tips & clues are spot on .....
But , some are not ...Such as the doneness of spinach , everyone does not appreciate the texture or the taste of raw or barely blanched spinach & much prefer it to be fully cooked ( this of course is subjective & all up to personal tastes ) ... Also your All Parmesan cheese thing , I think two different cheeses are better for levels of taste ... First roughly grated cheese could be grated from a block of Pepper Jack to elevate & to give another level of brightness to the dish & Yes please do add grated parmesan , maybe just a little more than the Pepper Jack to not let the Pepper Jack overpower & dominate & with that said even though I Love Black Pepper Don't add any so they don't compete with each other & overshadow the rest of the dish ... And Yes by all mean Do add some fresh lemon juice ... I know you're a fresh seasoning & spice guy , but everyone doesn't keep them stocked , especially in these new & trying days ... So why don't you give a little nod to some like telling ppl that if they don't have fresh garlic to smash , it may not be best scenario but it's okay to use minced garlic or even dried garlic powder as substitute ...Some viewers will follow recipes to the T & if they don't have exactly what it calls for will Opt for leaving it out altogether which does not end as well as it would with a minor substitution ..... Otherwise , Good Job , Great Video ...👍👍👋
i cant believe i only just discovered you ! a no brainer to sub.
a big foodie and in th efood business
i love your honesty!
the fridge moments are great made me laugh
After 25 years doing traditional kung fu - you either
a- actually are trained in kung fu ( some of the spins and movements seem just too good )
b- you watched a LOT of movies ( and are very observant )
Intrigued
great channel - respect
👊
Your cast iron looks immaculate! I for the life of me cannot get my cast iron to look like that with the smooth glossy finish. I’ve tried so many different ways. How do you do that?
Thank you for exposing the frauds bro.
The hero we needed.
Really enjoyed your critique of the video and how you improved on it.
I learned so much from this video alone! Thank you!
I eat similiar dish when i was young, but my dad was using char that he fish by himself and he used 50\50 cream and sour cream with some lemon
I've actually done this recipe from the channel lol. but i did add salt and some lime juice at the end. I used half cheddar (I i only live few miles from Cheddar Gorge so i use it a lot lol) and half parmesan. My grandkid ask for it all the time now lol.
pretty much no matter what I always have salmon with a lemon wedge. really can't go wrong
I don’t know what it is about a chef with a round, hoop shaped, circular, disk like shaped head but I just know the food made is about to look and taste good.
Big Hit, especially with the lemon juice. I swapped onion powder for the spring onions. Really good recipe.
Pausing video so I while I remember this - the tip for cutting the cheery tomatoes is excellent, thanks.
Back to the video.....
I would add lemon, zest, cayenne and salt. Great tips! Love your channel!
My fav new kitchen gadget is now a battery operated peppermill. So easy now to get plenty of pepper in a big pot of stew.
Made this tonight, delicious! I added salt and wine to my sauce.
Really do appreciate the time you take to help beginner chefs learn cool culinary tips. Great video, will have to try this except with chicken since I can't eat fish 🙃
Really enjoy these videos...I wonder if adding some dill or tarragon might also liven it up?
I use shredded parmesan, romano, provolone, and mozzarella in my sauce and its a great combo
Anytime there's cream and cheese I think alfredo. I use parmesan and the "Italian mix" bag of cheese.
I make something similar. I would recommend sun dried tomatoes instead of fresh. Extra yummy! I also agree on the salt and pepper. Although I usually add wine to cream sauces, in my version I do not. Maybe the sun dried tomatoes take care of that extra needed flavor.
Removing salmon skin is really easy when you first pour some boiling water over the skin. After this you can just pull it off with a piece of kitchen towell.
My friend YKILY!!
Olive Garden had a similar recipe back in the day, and they used Fontina cheese.
By the end of 2023, Sonny deserves at least 5mil subs. That man is more fire than a 10 ton hibachi
The production quality on your videos is really great. Keep it up!
Looks great!!! I need to make this Christmas Eve for a crowd. How do I finish this in the oven?
One of the reasons they have so many views is BECAUSE they don't talk. There's no language barrier.
Does this not burn the butter? Or is burning butter just a common thing in cooking? I know when I saw a video making a roux it seemed like the butter would burn as it gets mixed with the flour.
It's not that easy to burn butter unless the pan is too hot.
I made salmon with your creamed leeks a while back and THAT is an awesome combo!!
Leeks would be an awesome sub to this vs the spring onions.
going to grab some white wine and re-create this recipe this weekend!
I cut through the thin end piece about half way through the meat then fold it under, it evens out the thickness a bit.
How would you go about cleaning that cast iron pan after cooking something like that?
You have golden energy keep it up fam 🤲🏼✨
I made this awhile back but as you mentioned it could really use some lemon. And I also had to salt and pepper it. I served it with rice cooked in chicken stock since I didn't want to water down the cream and cheese sauce but it was pretty good and easy to make.
Do you remove the pin bones out of the salmon prior to cooking? Looks delicious
can you make a video on how to season your cast iron? yours looks amazing
I've made this a few times....it's phenomenal!