As a former fishmonger, thank you so much for the education on wild caught vs farm raised, and about frozen fish! There is a lot of consumer ignorance in that area that is difficult to overcome.
I love so much seeing Sohla soar after all the mess at *the other place that ought not be named*. She deserves every moment in the limelight--she is so thoughtful, charismatic, and I always (always!) learn so darn much.
@@heyitsmeshazSohla used to be an editor at Bon Appetit. Right around the start of COVID it came out that BA was exhibiting unfair employment practices (underpaid minorities, genders, etc.). Most people left and have gone on to do their own thing.
Just happened upon Sohla's video because it was on the NYTs front page. Made the salmon for friends last night; friends that are connected to well known chefs and enjoy great food. "Best salmon I ever had" was a comment from last evening. I mentioned that I '"dry-brined" and that it was simple. I sounded knowledgeable. And, I have to say, the salmon was terrific... and all I did was follow Sohla's simple directions. And her presentation was really enjoyable... I will be searching for more of what she has to offer and looking into her cookbook. Please say thanks to her from Marc in L.A.
I'm a former vegetarian turned pescatarian, so the timing on this episode is perfect for me. I actually tried cooking salmon for the first time last week. Thankfully it was edible, but I definitely have a lot to learn. 😅
I do like that Sohla goes through how to buy fish, especially when talking to a fish monger or butcher. It's so intimidating not knowing what to ask for, and I don't want to take up too much time when there's people waiting behind me.
FYI: The curry she used is from Trinidad 🇹🇹called ‘CHIEF’ (I recognize that packaging anywhere) NOT Jamaican. We aren’t the same major difference in curry between the islands! Love you Sohla 🧡
YEEESSSS to telling people to just get in there with a chip. I hate spooning a dip onto my plate, but if that’s what others do, then you feel socially required to do so. And no, I’m not advocating for double dipping, but I’m also not afraid of a little edge of a bitten chip going into the dip again either!
as a certified fish hater who is trying to learn to like fish, im excited to try these recipes esp the curry and learn to be less intimidated. Thanks Sohla! 🐟❤
@14:35 when Sohla says "make it pretty for your beauties" I know she's talking to the producers about the closeup shots, but it sort of sounds like she's talking about the people she's serving the food to haha. Enjoy the food my beauties!!
I love everything you do Sohla (please bring back The Big Brunch). I made the salmon last night. So simple and so delicious. My only caveat is be careful of the parchment paper under the broiler. I knew it was a bad idea but I thought If Sohla says it's ok, I should try. My oven went up in flames. No harm done and no injuries. On the plus side, it gave my fish a nice smoky quality.
Dry brining salmon is a total game changer, but I usually dry brine mine overnight. I started doing it after Kenji wrote about it and never looked back
Agreed dry brining is outstanding. Not sure why she washed the fish and then salted again. Dry brining doesn’t necessarily mean you have over salted the fish.
Thanks Sohla! Delicious 🎣 from beginning to end. I can’t wait to make all of these. The curry will be first since I already have that fish frozen in the freezer. Cheers! 👍
This is a great series. Just about as complex as I can handle right now, and teaching me to take it to the next level. Excited to make the tacos for the first time!
It’s sad that family members or friends keep bringing up old failures or miss steps. Again and again?? What??? They never ventured anything?? And maybe had a failure?? That’s how people keep you in _your place_ ….. _keep you off balance_ . It makes me sad and mad all at once. I feel for you.
I appreciate the education about shopping for fish, always used frozen. xD Also, I am surprised about using frozen fish directly from the freezer to the pan! I learned so much, thank you Sohla and NYT crew! :D
I made Sam Sifton’s fish tacos last night! It was so weird watching Sohla do things I was doing just 24 hours ago. Also funny that this was one of the first recipes I saved when NYT Cooking came out (2014-ish) and last night was the first time I actually tried it.
Thanks for this Sohla. My family thrives on cooking fish & that gene skipped me. I need all the help I can get! 😅 I want to try the brine for salmon & all of the other recipes 🎉😊. Love your chicken 101 video too 😉
so right! I have salmon thawing in the fridge right now and was wishing I knew how to get it perfectly cooked but not overcooked. Now I know (thanks Sohla!).
I want to like Salmon, I really do! I keep trying recipes and ways to cook it and just can't get it right. I'll try this easy method and hope for the best! Thanks Sohla!
she's really not, far from it, just look up how she ruined the lives of all of her coworkers because she volunteered for a video and then later thought she would just be magically compensated for her good will. she sucks at cooking and she's clearly an idiot, can't really think of anything positive to say about someone so toxic.
an interesting thing i heard about sushi grade fish is that theres no such thing.. i heard that if you want sushi grade fish then make sure its frozen.. i also heard that nematodes can survive freezing so i dont know what to believe.. ive also watched a lot of high end sushi market fish videos where they process the most choice tunas in japan and literally just slice them up and from there take them to the restaurant and proceed to cut them into nigiri.. sushi.. grade.. literally fish cut from a fish and made into sushi.. sushi grade..
I actually didn't know fishmongers elsewhere would clean fish for me. The ones I shop with at Sydney fish market don't (but maybe they were just too busy when I asked).
Love her video's. To me I would cook the salmon less before crisping up the skin. I like the center still translucent. It seems slightly overcooked now
You can always get really flaky fish by overcooking it. Most folks are accustomed to dry, overdone - flaky - fish. Getting it to the point where the flesh comes apart easily but remains soft and moist is worth the effort. An instant-read thermometer is your friend. Take it off the heat 3-4 degrees before it reaches your desired temperature. It will keep cooking on the way from the pan to the table. Halibut, especially, is sublime when cooked to "just past raw," and turns in seconds to a dry, fibrous mass when cooked longer.
cooking salmon to 145 degrees is necessary to kill off the bacteria so eating medium rare is risky. However at that temp the fish becomes too dry and inedible. You could consider getting sashimi grade or just eat smoked salmon like I do.
Should have her own network cooking show. But afraid it would ruin her with becoming a talking show host as it has done to many. You are greatly appreciated for your talent and presentation skills keep up the wonderful work😊
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Get Sohla’s recipe for Roasted Salmon With Dill and Cucumber Salad: nyti.ms/3VJDUVS
As a former fishmonger, thank you so much for the education on wild caught vs farm raised, and about frozen fish! There is a lot of consumer ignorance in that area that is difficult to overcome.
I love so much seeing Sohla soar after all the mess at *the other place that ought not be named*. She deserves every moment in the limelight--she is so thoughtful, charismatic, and I always (always!) learn so darn much.
wait what'd I miss?
@@heyitsmeshazSohla used to be an editor at Bon Appetit. Right around the start of COVID it came out that BA was exhibiting unfair employment practices (underpaid minorities, genders, etc.). Most people left and have gone on to do their own thing.
@@nathangregg1765GOOD FOR HER! I hate such companies and try to avoid patronizing them.
@@nathangregg1765 Food52 is next BA? It's giving questionable vibrations....
What happened? Did I miss something????
Sohla is amazing and this series needs to be as many chapters as possible. I want to dry brine my brain with her experience.
Salty!
.......she's really quite mediocre
Just happened upon Sohla's video because it was on the NYTs front page. Made the salmon for friends last night; friends that are connected to well known chefs and enjoy great food. "Best salmon I ever had" was a comment from last evening. I mentioned that I '"dry-brined" and that it was simple. I sounded knowledgeable. And, I have to say, the salmon was terrific... and all I did was follow Sohla's simple directions. And her presentation was really enjoyable... I will be searching for more of what she has to offer and looking into her cookbook. Please say thanks to her from Marc in L.A.
I always wait for you to say "Wow, we did it." so that I feel like we ABSOLUTELY did it. Mahalo for the amazing vids
I love her thinking process, go with the flow and what u know. She's great. Enjoyed this.
Sohla somehow manages to bridge high-level skills and a simple understanding of food and flavours. What a master!
Wonderful video for those who want to cook fish but are afraid! Sohla's charm and easy instructions make these recipes look doable. Bravo!
I'm a former vegetarian turned pescatarian, so the timing on this episode is perfect for me. I actually tried cooking salmon for the first time last week. Thankfully it was edible, but I definitely have a lot to learn. 😅
I do like that Sohla goes through how to buy fish, especially when talking to a fish monger or butcher. It's so intimidating not knowing what to ask for, and I don't want to take up too much time when there's people waiting behind me.
FYI: The curry she used is from Trinidad 🇹🇹called ‘CHIEF’ (I recognize that packaging anywhere) NOT Jamaican. We aren’t the same major difference in curry between the islands! Love you Sohla 🧡
thank you for pointing this out!
Thanks! I have CHIEF brand (and Betapack too ;)) They definitely do taste different.
The more you know 👍🏾
YEEESSSS to telling people to just get in there with a chip. I hate spooning a dip onto my plate, but if that’s what others do, then you feel socially required to do so. And no, I’m not advocating for double dipping, but I’m also not afraid of a little edge of a bitten chip going into the dip again either!
as a certified fish hater who is trying to learn to like fish, im excited to try these recipes esp the curry and learn to be less intimidated. Thanks Sohla! 🐟❤
@14:35 when Sohla says "make it pretty for your beauties" I know she's talking to the producers about the closeup shots, but it sort of sounds like she's talking about the people she's serving the food to haha. Enjoy the food my beauties!!
I love everything you do Sohla (please bring back The Big Brunch). I made the salmon last night. So simple and so delicious. My only caveat is be careful of the parchment paper under the broiler. I knew it was a bad idea but I thought If Sohla says it's ok, I should try. My oven went up in flames. No harm done and no injuries. On the plus side, it gave my fish a nice smoky quality.
What kind of paper are you using?? I just did this in mine with zero problems
Imagine a Sohla SIMP burning parchment paper........
Sohla is a fantastic teacher. This entire series of hers is really great. Please keep them coming.
This was exactly the video I needed!! Love this series so much 💖💖💖
this is the best series! love sohla-instant click whenever I see her or Ham
19:15 I'm a bass player and this moment was so satisfying!
No business going that hard in a random fish frying scene
Sohla genuinely an incredible chef but breaks down how to do things super simple for the audience. Love watching her videos.
Hi, still asking for proper closed captions. the auto generated ones always have errors and omissions and are insufficient and inaccessible.
I'm an afishionado! Love hearing the crew laugh in the background.
They are scared she will call them racist if they don't laugh along....
Dry brining salmon is a total game changer, but I usually dry brine mine overnight. I started doing it after Kenji wrote about it and never looked back
Same. The first time I dry brined Salmon, it felt like I was cooking with an entirely new protien.
Agreed dry brining is outstanding. Not sure why she washed the fish and then salted again. Dry brining doesn’t necessarily mean you have over salted the fish.
I make a fish curry like this all the time! For affordability and packing in veggies I would also recommend carrots alongside bell peppers :)
She's just wonderful. Great and super accessible fish dishes ❤
Another inspiring and very well produced video from NYTimes cooking! Keep em coming for many many years!
Bot
@@SuperTinyTurtle Who, me? 🤖🤣
The comments about fine dining cracked me up. Flipping the plate over is so on point 🤣
New Word Day!
"Vegetalness"
Never heard it before, but I know exactly what it means.
English Lessons with Sohla!
This series has been great. I bought your book for my son but I'm learning so much from it, myself!
Thanks Sohla! Delicious 🎣 from beginning to end. I can’t wait to make all of these. The curry will be first since I already have that fish frozen in the freezer. Cheers! 👍
loving this series. She has to do more of such series, I've been learning so much!
Love Sohla and this series! More please🙏
Thank you Sohla! I’m always inspired after these videos!!
We bought a case of wild caught salmon and have been looking for different ways to cook it. This video comes out right on time ❤
Omg, I just discovered Sohla! I can wait to try these, I’m officially going down the Sohla rabbit hole!
This is a great series. Just about as complex as I can handle right now, and teaching me to take it to the next level. Excited to make the tacos for the first time!
I love these Cooking 101 chapters with Sohla!! I learned a lot from the chicken one, excited to learn more with this fish one!
Clear eyes, bright scales, can't lose.
I think she said “bright red gills” and “scales are tightly attached”, but well played nonetheless 🏈 📅💡💡
This was much needed. I had an awful fish experience when I first cooked for my boyfriend. I haven't heard the end of the "rubber fish" incident.
It’s sad that family members or friends keep bringing up old failures or miss steps. Again and again??
What??? They never ventured anything?? And maybe had a failure??
That’s how people keep you in _your place_ ….. _keep you off balance_ . It makes me sad and mad all at once.
I feel for you.
"We got sizzlage!" You're so adorable!
I appreciate the education about shopping for fish, always used frozen. xD Also, I am surprised about using frozen fish directly from the freezer to the pan! I learned so much, thank you Sohla and NYT crew! :D
I made Sam Sifton’s fish tacos last night! It was so weird watching Sohla do things I was doing just 24 hours ago. Also funny that this was one of the first recipes I saved when NYT Cooking came out (2014-ish) and last night was the first time I actually tried it.
I love Sohla and this series is fantastic! I am going to make all these recipes. Her food is always delicious and I learn so much from her.
i’ve never been so early to one of these but always enjoy sohla content 😊 such great information and advice!
Thanks for this Sohla. My family thrives on cooking fish & that gene skipped me. I need all the help I can get! 😅 I want to try the brine for salmon & all of the other recipes 🎉😊. Love your chicken 101 video too 😉
I made the Coconut curry fish tonight and it was bomb! It was EASY, FAST & tasted DELICIOUS! Thanks Sohla. 😊❤
the episode i really really needed!!!
so right! I have salmon thawing in the fridge right now and was wishing I knew how to get it perfectly cooked but not overcooked. Now I know (thanks Sohla!).
The salmon dip looks simply delicious!
Great video...wonderful. Really good Sohla!!
On my way to watch Rice 101 now! (Woohoo!)
Thank you, Sohla! I'm feeling ready now to take on some fillets!
Live watching you cook. Such a delight! And i learn so much
I want to like Salmon, I really do! I keep trying recipes and ways to cook it and just can't get it right. I'll try this easy method and hope for the best! Thanks Sohla!
These all look so good! The dip sounds soo good! It would be fun to try tarragon instead of dill. Tarragon + salmon are 🎉
Excellent interview, so many gems was dropped!
One of my favorite way is papillote style. Super quick and easy, with lots of olive oil, garlic and tons of herbs!
That dip looks amazing 🤤
I’d really love to know where the serving dishes are from 👀 That plate was perfect for curry!
Thank you for this. Lots I didn’t know in here. Would you please tell me what grocer that is?
Love Sohla’s voice and mannerisms.
loving this series. sohla is the best!
she's really not, far from it, just look up how she ruined the lives of all of her coworkers because she volunteered for a video and then later thought she would just be magically compensated for her good will. she sucks at cooking and she's clearly an idiot, can't really think of anything positive to say about someone so toxic.
this series has changed my culinary habits SO much
an interesting thing i heard about sushi grade fish is that theres no such thing.. i heard that if you want sushi grade fish then make sure its frozen.. i also heard that nematodes can survive freezing so i dont know what to believe.. ive also watched a lot of high end sushi market fish videos where they process the most choice tunas in japan and literally just slice them up and from there take them to the restaurant and proceed to cut them into nigiri.. sushi.. grade.. literally fish cut from a fish and made into sushi.. sushi grade..
Love your videos, Sohla. Thank you. Quick question: what brand are the black utensils that you use in your videos?
the second fish dish resembles brazilian moqueca a lot, same processes and everything. it takes red palm oil for color instead of turmeric though.
the curry fish looks so simple and delicious
I was just checking today to see if a new Sohla video came out. The Universe and NTY Cooking answering prayers.
Sohla is basically my internet mom at this point as far as cooking goes lol
Never would've thought of a salmon leftovers dip, great idea!
everything looks tasty and doable.
Would the salmon technique work on snapper?
Would it be appropriate to dry brine salmon for salmon en croute? (Salmon Wellington)
Love the curry idea but I can’t tolerate peppers…I’m assuming I can use any other vegetables? Maybe amp up the alliums?
Try bok choy or broccoli rabe
@@alllrluia I LOVE braised bok choy…sounds perfect, thanks!
i see sohla i click watch save to favorite 😆👏🏽
24:05 Can we get a link for this bowl used for the salmon dip? Anyone know the brand?
I am curious why you don’t test doneness with a thermometer?
Sohla is a great teacher!! Another thoughtfully put together lesson!
She's literally the best
Is it possible to make frozen fish crispy?
I actually didn't know fishmongers elsewhere would clean fish for me. The ones I shop with at Sydney fish market don't (but maybe they were just too busy when I asked).
0:33 terrible pun I love it 10/10
Here for Sohla ❤
Love her video's. To me I would cook the salmon less before crisping up the skin. I like the center still translucent. It seems slightly overcooked now
More Sohla!! ❤️
You can always get really flaky fish by overcooking it. Most folks are accustomed to dry, overdone - flaky - fish. Getting it to the point where the flesh comes apart easily but remains soft and moist is worth the effort. An instant-read thermometer is your friend. Take it off the heat 3-4 degrees before it reaches your desired temperature. It will keep cooking on the way from the pan to the table.
Halibut, especially, is sublime when cooked to "just past raw," and turns in seconds to a dry, fibrous mass when cooked longer.
Gracias!
cooking salmon to 145 degrees is necessary to kill off the bacteria so eating medium rare is risky. However at that temp the fish becomes too dry and inedible. You could consider getting sashimi grade or just eat smoked salmon like I do.
Would love to know how Sohla makes that delicious-looking homemade salsa.
I love her. I want to try all of these now though, arghhh
I wonder about brining mahi? I’m pretty picky about fish but I love mahi, and I know it’s different from salmon …
Room to groove with salmon - words to live by.
Sohla's a great human ❤
Yess an other Sohla video!!
I don't eat fish, but Sohla is the best, so I'm watching this video for her :)
Wow very nice recipes❤❤❤❤❤
Omg the dip!!!! 🤤🤤🤤🤤 so good
Should have her own network cooking show. But afraid it would ruin her with becoming a talking show host as it has done to many. You are greatly appreciated for your talent and presentation skills keep up the wonderful work😊
Now I am hungry!
The name of the coconut curry dish you made in Brazil is moqueca. But tilapia is not our first choice of fish
Finally managed to cook a salmon to perfection thanks to this video!