Dry-Aging Fish - Explained | Chef Loren Waite

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  • Опубликовано: 19 дек 2024

Комментарии • 18

  • @visittavee7773
    @visittavee7773 Год назад

    Where I can find dry fish?

  • @ryanlemley4866
    @ryanlemley4866 Год назад +1

    If it taste so good why did you add all that other shit to the dish? I'm just fooling. I love learning. Another skill in my holsters. Thank you.

  • @hikaseijiuro8303
    @hikaseijiuro8303 9 месяцев назад

    Is it really better tho?

    • @manuelbarreto7032
      @manuelbarreto7032 7 месяцев назад

      It's the difference to a bad sushi and the best, this is best kept secret. ❤

  • @frankocean9173
    @frankocean9173 Год назад

    IT MUST SMELL SO BAD IN THERE!!!!!!!!???

    • @positivelygroundfish
      @positivelygroundfish  Год назад +1

      Not at all. With the right method, there's no bacteria growing that could cause a bad smell.

    • @chinhmeho
      @chinhmeho 10 месяцев назад

      Dry aging cost at least triple or more than fresh my friend!

    • @frankocean9173
      @frankocean9173 10 месяцев назад

      @@chinhmeho EVEN IF YOU DO IT YOURSELF!!!?!!??

    • @chinhmeho
      @chinhmeho 10 месяцев назад

      @@frankocean9173
      Yes, of course my dear!!

    • @frankocean9173
      @frankocean9173 10 месяцев назад

      @@chinhmeho WHY!!??

  • @ramiroavila9374
    @ramiroavila9374 Год назад

    I’ll pass I don’t want fish that tastes nutty 😂