Thank you Thomas for the delicious recipe. I put my spin on it and made a cilantro-green chilli-lime marinade coated Swai fish along with lots of veggies like potatoes, zucchini, mushrooms, broccoli, bell peppers and asparagus the 2nd time inside an oven. The 1st time I made it, I used the same fish, marinated it with the same marinade recipe and used fewer types of veggies such as potatoes, onions, broccoli and bell peppers and baked it inside a propane grill. I used aluminum foil to make the packets both time. The 1st time, my packets ruptured while manouvering them on a Propane grill, but the 2nd time they were intact while baking them inside an oven. The results from the 1st time were impressive but the 2nd time there was a lot of water/stew inside the packets inspite of cooking at 450 for 20 mins. I am not sure why they were so watery the 2nd time, do you think it was a combination of using lots of veggies, types of veggies, the extra cook time and/or the unruptured packets?
Thank you for teaching this technique! My mom ordered salmon cooked using this technique at a restaurant years ago, and now I can finally try to make it for her and teach her!
Everyone is complaining about the sound yet I was impressed with the cinematography. I have my phone set up to go to B&W at nighttime. About 90% of the time, videos look poor quality in this setting unless they are vintage black and white videos. That's frustrating because I want to give my eyes a break. Modern videos only look great in color. Yet getting black and white to look right takes real skills.
ooh. i was watching masterchef junior and i remember one of the contestants did this. I always wondered how to cook it the proper way and you're video showed. Thank you!!!!
It's terrible, isn't it? His videos always have some sort of distracting background noise. This one is the worst so far IMO. Like a giant dishwasher is running under the countertop he's using. :O
I love this idea, fish and veggies in a pouch....I am definitely going to give it a try. It looks delicious. . Thank you Thomas for another great dish.🍜
is it possible to store citrus zest that retains its flavor? I've seen videos about freezing and or drying but is the end product worth it? I thought doing either of those would destroy the oils that gives the flavor.
Dear Thomas: I love everything you do, especially this recipe. But please, ask someone about the pronunciation of French names, or just don’t! It is perfectly fine to call this “fish in paper pocket!” Keep it up, your videos are very, very helpful!
Again...could you please try to muffle the background noise?? I know he's in a large working kitchen but the constant background hum is very distracting and annoying. Difficult to focus on what he is saying. :(
You forgot to mention a major benefit of this method: compared to other ways to cook fish, the smell is waaaay less intrusive, especially if you live in a small flat! This video was really interesting, especially regarding your folding method. I used parchment+aluminium foil so far, so I'm definitely going to try your way!
Martha, you have had some sound issues... And it is the second one I hear... couldn't watch it to the end, had to skip... Thomas, you actually paid for this video? Ask for refund!
Thomas is the best.
This is really the best way to cook fish. It is the only way I cook mine.
Please get a sound guy to sort out that sound.
I made this recipe. I just cannot explain how good it was.
Thank you Thomas for the delicious recipe. I put my spin on it and made a cilantro-green chilli-lime marinade coated Swai fish along with lots of veggies like potatoes, zucchini, mushrooms, broccoli, bell peppers and asparagus the 2nd time inside an oven. The 1st time I made it, I used the same fish, marinated it with the same marinade recipe and used fewer types of veggies such as potatoes, onions, broccoli and bell peppers and baked it inside a propane grill. I used aluminum foil to make the packets both time. The 1st time, my packets ruptured while manouvering them on a Propane grill, but the 2nd time they were intact while baking them inside an oven. The results from the 1st time were impressive but the 2nd time there was a lot of water/stew inside the packets inspite of cooking at 450 for 20 mins. I am not sure why they were so watery the 2nd time, do you think it was a combination of using lots of veggies, types of veggies, the extra cook time and/or the unruptured packets?
What's that backsound?
Thank you for teaching this technique! My mom ordered salmon cooked using this technique at a restaurant years ago, and now I can finally try to make it for her and teach her!
Sarah posted a recipe for salmon en papillote a while back, and it's one of my go-to's! Can't wait to try this one!
Everyone is complaining about the sound yet I was impressed with the cinematography. I have my phone set up to go to B&W at nighttime. About 90% of the time, videos look poor quality in this setting unless they are vintage black and white videos. That's frustrating because I want to give my eyes a break. Modern videos only look great in color. Yet getting black and white to look right takes real skills.
ooh. i was watching masterchef junior and i remember one of the contestants did this. I always wondered how to cook it the proper way and you're video showed. Thank you!!!!
There's a really weird hum in the last few videos. It's terribly distracting.
It's terrible, isn't it? His videos always have some sort of distracting background noise. This one is the worst so far IMO. Like a giant dishwasher is running under the countertop he's using. :O
I love this idea, fish and veggies in a pouch....I am definitely going to give it a try. It looks delicious. . Thank you Thomas for another great dish.🍜
The way he pronounces "papillote" is so cute!
Excellent and informative presentation.
Glad it was helpful!
This is wonderful! Can't wait to try it!
Please do something about the sound on these videos!
Le fantastic!
fantastic recipe martha..keep it up! i like you all guys 😍 more power to all of you!
2:50 Hallelujah!
Another comment about this video's sound
Love you 😍
is it possible to store citrus zest that retains its flavor? I've seen videos about freezing and or drying but is the end product worth it? I thought doing either of those would destroy the oils that gives the flavor.
Something something humming sound
FAAVOURITE :D
gosh please do something about the background noise. this is martha stewart for god's sake.
Dear Thomas: I love everything you do, especially this recipe. But please, ask someone about the pronunciation of French names, or just don’t! It is perfectly fine to call this “fish in paper pocket!”
Keep it up, your videos are very, very helpful!
I just want to hit like twice thank you
Again...could you please try to muffle the background noise?? I know he's in a large working kitchen but the constant background hum is very distracting and annoying. Difficult to focus on what he is saying. :(
You forgot to mention a major benefit of this method: compared to other ways to cook fish, the smell is waaaay less intrusive, especially if you live in a small flat!
This video was really interesting, especially regarding your folding method. I used parchment+aluminium foil so far, so I'm definitely going to try your way!
captions please!
Not just the sound, is something different about the color production too? seems very contrasty and saturated
I think the background sound is coming from the range hood
#kitchenconundrum ''chocolate oat biscuits'' please I need this to be perfect for my toddler.she does not eat if its too chewy. please Thomas help!
Please fix the sound
Could you do a Liege Waffle Kitchen Conundrum????? Plz
Wish I could watch, looks interesting, but I could not take the bad audio.
Martha, you have had some sound issues... And it is the second one I hear... couldn't watch it to the end, had to skip... Thomas, you actually paid for this video? Ask for refund!
The amount of olive oil used in this, you might as well just fry it. 😂
Say "french" again, Thomas.
YAY!! EARLY!!
Edit: first!!
I love watching you and I never miss an episode but why do you always have a pen or pencil behind your ear?
Or, ya know, use a steamer.
Water vapor in a steamer conducts heat differently than the dry heat of an oven, so not the same.