Beautiful. I made a similar miso butter inspired by you a few months back and cooked it up with some beautiful salmon. Unbelievable. Thanks for all of the inspiration!
Awesome! How long will the miso butter last in the fridge? Usually Miso and butter last a fair amount of time but want the legends advice : ) Thank you from Australia
This Miso Butter has cause a lot of trouble in our household tonight. The husband decided to make it. Knocked the pan off the hob, catapulting the Miso butter across the floor. Spent half the night cleaning it up, putting captured butter in a bin bag which the husband forgot about, allowing my Malinois to go in same bin unsupervised! So, my Malinois has enjoyed the Miso Butter and will most probably be shitting Miso Butter for the rest of the week. In the kennel! Will let him out in the morning so he can go to work ...
Lots of things are going on, most recent and what he may be referring to here is the mass die-offs that keep happening. I believe the die-offs are climate change linked. Basically everything happening to farmed salmon right now involves climate change issues.
That amount of miso butter for one piece of fish is fine-dining level for sure 😂 just found your channel with the chicken skin butter, speaking my language here. Question for you: I follow serious eats microwave recipe for their chiu (or schmaltz), and I usually make grattons (cracklings) with salt and spices with the leftover chicken skin. It ends a bit more cooked than your skin, and I leave a bit of meat attached to it so it's a bit chewy too. Can I use this for your butter recipe? It'll probably blend easy but I'm afraid to push it too far cook-wise, and get some bitter notes.
@@Zinnit For me it was more when put on the pan: Thomas' sauce is rich, uniform and thick - for me it basically looked like runny, melted butter with pieces of miso swimming in it... I guess too high heat? But I was very careful the next time and the same happened.
Go for 1:1 rice/water ratio, put it in the rice cooker and let it sit from 30 to 90min depending on the time you have then switch the cooker on. Once the cooker is done let it sit for a bit, don't open it right away, let it steam with the cooker closed.
OK chef - few points - use room temperature butter - not a blow torch - and maple syrup gives a caramel toffee flavour - and no licking of fingers - and add some Sichuan pepper instead of lime
Looks unbelievably delicious and can't wait to make this myself!
Beautiful. I made a similar miso butter inspired by you a few months back and cooked it up with some beautiful salmon. Unbelievable. Thanks for all of the inspiration!
Your cooking is great.
Love the simplicity and the hair dye. Great stuff Thomas, thank you. I'm making this pretty soon.
Loving these new videos, nice break from all the short/reels content
Fantastic! Thanks
Thank you so much for this. Looks amazing and tasty…
Loving the longer content, hair looks dope!
That is refreshing. Thanks a lot.
Hell hath frozen over, a Thomas Straker recipe WITHOUT garlic
Love these video's man keep it up. Kitchens also looks amazing
Thanks 😊
Beauty!
Awesome! How long will the miso butter last in the fridge? Usually Miso and butter last a fair amount of time but want the legends advice : ) Thank you from Australia
Good few weeks
Miso Butter: unsalted butter, miso, honey, soy sauce, lemon/lime rind, lemon/lime juice. Super yummy!!
This Miso Butter has cause a lot of trouble in our household tonight. The husband decided to make it. Knocked the pan off the hob, catapulting the Miso butter across the floor. Spent half the night cleaning it up, putting captured butter in a bin bag which the husband forgot about, allowing my Malinois to go in same bin unsupervised! So, my Malinois has enjoyed the Miso Butter and will most probably be shitting Miso Butter for the rest of the week. In the kennel! Will let him out in the morning so he can go to work ...
First
What is the salmon farm situation?!
Lots of things are going on, most recent and what he may be referring to here is the mass die-offs that keep happening. I believe the die-offs are climate change linked. Basically everything happening to farmed salmon right now involves climate change issues.
"Basically everything happening right now involves climate change issues" Fixed that for you
🎉
Who burns?
mate id have to share that with my mates wouldn't I
Why do you make a quenelle with the butter when you add it to the pan? 😂😂
same reason he cooks a skinless fish "skin side up"
Coz it looks cool 🤷♂️
If you’re good at them it can be a repeatable portion of butter for the dish so it’s the same every time. It also looks sick
Took a flame thrower to the processor😂
My butter split after I added the miso and lime juice. It also split again after I cooked it with the fish 🤷
if u add some noodles or pasta, mirin, and hijiki seaweed to that sauce….. my my
That amount of miso butter for one piece of fish is fine-dining level for sure 😂 just found your channel with the chicken skin butter, speaking my language here.
Question for you: I follow serious eats microwave recipe for their chiu (or schmaltz), and I usually make grattons (cracklings) with salt and spices with the leftover chicken skin. It ends a bit more cooked than your skin, and I leave a bit of meat attached to it so it's a bit chewy too. Can I use this for your butter recipe? It'll probably blend easy but I'm afraid to push it too far cook-wise, and get some bitter notes.
why did my butter split?
Same for me
I'd guess too much lime juice, too early. Probably safer to incorporate the liquids while you're blitzing the butter and miso together.
@@Zinnit For me it was more when put on the pan: Thomas' sauce is rich, uniform and thick - for me it basically looked like runny, melted butter with pieces of miso swimming in it... I guess too high heat? But I was very careful the next time and the same happened.
Keep blending it
Butter might be too hard / cold
@@Zinnit i think he uses only the zest in the butter and a squeeze of lime juice on finished dish.
MAKE A COOKBOOK
Go for 1:1 rice/water ratio, put it in the rice cooker and let it sit from 30 to 90min depending on the time you have then switch the cooker on. Once the cooker is done let it sit for a bit, don't open it right away, let it steam with the cooker closed.
Too much cilantro, too much lime… All the work spoiled by too much acidity
Never heard of you slick
This guy is clearly very talented, it’s just that he just wreaks of wanker vibes. In abundance…
OK chef - few points - use room temperature butter - not a blow torch - and maple syrup gives a caramel toffee flavour - and no licking of fingers - and add some Sichuan pepper instead of lime