Restaurants has some called R+D, so after hundreds of tries we know the best way to cook a fish it could be keeping the filet in a seaweed brine with different salt water proportions for each kind of fish, then a quick sear and smoking with a josper oven, rested on a tray with smoked oil then finishing for plating on the broiler. That is something that amater cooks can´t try without investing practising time and gigantic money quantities.
The paper thing is more useful for fattier fish, but yeah, it's definitely gimmicky. I like to just preheat a sheet tray and then bake the whole way with a butter sauce over plated fish if I'm going to bother with parchment at all
Thanks for all those tips ! Can you tell me whats brand are your stainless steel pan pliz ?! The 2 you used for this videos have 2 differents handles, does it change how they (the handles) get hot while on the stove ?
After being a vegetarian for almost 6 years, I started eating fish, and to be honest, fish was a first try success using a carbon steel pan. If I want a medium cooked fish, should I even flip the fish??
Restaurants has some called R+D, so after hundreds of tries we know the best way to cook a fish it could be keeping the filet in a seaweed brine with different salt water proportions for each kind of fish, then a quick sear and smoking with a josper oven, rested on a tray with smoked oil then finishing for plating on the broiler. That is something that amater cooks can´t try without investing practising time and gigantic money quantities.
Well yes it’s all due to the amount of repetition you get in a pro setting
I love these style of videos where you explain why restaurant food is consistently good!!! Keep it up!
Thanks Chef
Best damn cooking show on the 'tube. (and there are others that are good)
💯 % FACTS about the paper towel trick
Yeee works
Thank you. I just found your channel and I’m really enjoying it.
Matt, I appreciate you and it looked perfect. Thank you for teaching us.
:)
Looks incredible. Appreciate you sharing, Matt.
Appreciate you
Yes, paper! Same goes for cheeses, maybe even more so.
Woah
Beautiful fish, so love that crust sitch! (can't help but love the cool oil btl too..)
:)
Beautiful! Thanks for all the help 🤙
:)
thank you matt 😀
:))
Your way the best way to
Hey Matt... Love you n yur videos ❤❤😊
:)
Nice class on fish! Learned a new technique. Thx.
Was that a Hestan pan in the beginning?
Dope Vid 👍🏻
Gracias
The paper thing is more useful for fattier fish, but yeah, it's definitely gimmicky. I like to just preheat a sheet tray and then bake the whole way with a butter sauce over plated fish if I'm going to bother with parchment at all
Yea it’s kinda a wasted hat trick.
Upside down tray fish pedestal was pretty cool for the thumbnail.
Haha thank you
GREAT VID!!!
What's the name of that spoon you are using I looked it up sounds like you said Bridge craft but couldn't find it...
Thanks
Rich craft
what’s your opinion..
uncovered on the wire rack… or dry brined on the rack in the fridge ?!!!?
So put back in 400 degree oven for few minutes after sear?
Paper around ground meat as well?
Thanks for all those tips !
Can you tell me whats brand are your stainless steel pan pliz ?! The 2 you used for this videos have 2 differents handles, does it change how they (the handles) get hot while on the stove ?
After being a vegetarian for almost 6 years, I started eating fish, and to be honest, fish was a first try success using a carbon steel pan. If I want a medium cooked fish, should I even flip the fish??
Yea flip it after
So...what i need to make a good and tasty fish is: Olive oil, lemons, salt and...Pikachu... wait, what the fk
Great and informative video. Thank you! I had to speed it to 2X, though. Too slow speaking.
Matt do you always scale the fish? Would like to know might make a good video.
I’ll make a video on that
I’ve seen the paper hack before but they used oil under and on top of the paper. Never seen it done with no oil and just paper.
Let’s try it
@@acooknamedMatt I’m interested in seeing if it works better that way.
fish
White fish, black glove? Hahah just trolling, nice vid.
Haha thanks
Tell me why enchiladas sauces always taste better at restaurants??
Good idea I’ll look into that
You batter it, deep fry it, then cover it in vinegar and curry sauce.
Yum
What to do if you can't get nice flakey ice like that?
If you want flakey ice just blitz in your blender
Is there anything you can do to help combat the smoke? I've had issues in the past with smoke detectors
Good hood vents and open the windows if needed. I always remove my smoke detectors near the kitchen lol.
@acooknamedMatt Gotcha. I just wanted to see if I missed anything. I do make sure to use a high smoke point oil. Thank you for your response!
What carbon steel pan do you use?
Made in
@@acooknamedMattThanks!
👍👍❤️
oil bottle nice as hell i see you
Haha i love this thing