How to Cook Fish Like a Pro | Cooking 101 With Sohla | NYT Cooking
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- Опубликовано: 24 май 2024
- Get Sohla’s recipe for Roasted Salmon With Dill and Cucumber Salad: nyti.ms/3VJDUVS
To anyone who’s terrified by the concept of cooking fish at home: this one’s for you.
In Cooking 101, Sohla El-Waylly, author of the cookbook "Start Here," walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know about fish, including a range of recipes.
Millie Peartree’s Coconut Curry Fish: nyti.ms/4aEZ3VB
Sam Sifton’s Fish Tacos: nyti.ms/4aGapsh
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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 always wait for you to say "Wow, we did it." so that I feel like we ABSOLUTELY did it. Mahalo for the amazing vids
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!
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????
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.
Sohla somehow manages to bridge high-level skills and a simple understanding of food and flavours. What a master!
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. 😅
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.
Clear eyes, bright scales, can't lose.
I think she said “bright red gills” and “scales are tightly attached”, but well played nonetheless 🏈 📅💡💡
I love her thinking process, go with the flow and what u know. She's great. Enjoyed this.
The comments about fine dining cracked me up. Flipping the plate over is so on point 🤣
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! 🐟❤
Sohla genuinely an incredible chef but breaks down how to do things super simple for the audience. Love watching her videos.
I'm an afishionado! Love hearing the crew laugh in the background.
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.
Wonderful video for those who want to cook fish but are afraid! Sohla's charm and easy instructions make these recipes look doable. Bravo!
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.
19:15 I'm a bass player and this moment was so satisfying!
No business going that hard in a random fish frying scene
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!
One of my favorite way is papillote style. Super quick and easy, with lots of olive oil, garlic and tons of herbs!
This was exactly the video I needed!! Love this series so much 💖💖💖
Love Sohla and this series! More please🙏
New Word Day!
"Vegetalness"
Never heard it before, but I know exactly what it means.
English Lessons with Sohla!
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 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 ❤
Hi, still asking for proper closed captions. the auto generated ones always have errors and omissions and are insufficient and inaccessible.
I made the Coconut curry fish tonight and it was bomb! It was EASY, FAST & tasted DELICIOUS! Thanks Sohla. 😊❤
Sohla is a fantastic teacher. This entire series of hers is really great. Please keep them coming.
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
this is the best series! love sohla-instant click whenever I see her or Ham
Thank you Sohla! I’m always inspired after these videos!!
Another inspiring and very well produced video from NYTimes cooking! Keep em coming for many many years!
loving this series. She has to do more of such series, I've been learning so much!
i’ve never been so early to one of these but always enjoy sohla content 😊 such great information and advice!
Sohla is basically my internet mom at this point as far as cooking goes lol
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!).
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! 👍
That dip looks amazing 🤤
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 ❤
Thank you, Sohla! I'm feeling ready now to take on some fillets!
This series has been great. I bought your book for my son but I'm learning so much from it, myself!
@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!!
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 see sohla i click watch save to favorite 😆👏🏽
I love these Cooking 101 chapters with Sohla!! I learned a lot from the chicken one, excited to learn more with this fish one!
Excellent interview, so many gems was dropped!
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.
The salmon dip looks simply delicious!
These all look so good! The dip sounds soo good! It would be fun to try tarragon instead of dill. Tarragon + salmon are 🎉
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.
Great video...wonderful. Really good Sohla!!
On my way to watch Rice 101 now! (Woohoo!)
Omg the dip!!!! 🤤🤤🤤🤤 so good
Wow very nice recipes❤❤❤❤❤
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.
Gracias!
I was just checking today to see if a new Sohla video came out. The Universe and NTY Cooking answering prayers.
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..
everything looks tasty and doable.
Thank you chef
this series has changed my culinary habits SO much
Now I am hungry!
Here for Sohla ❤
omg i just love her ❤
Love your videos, Sohla. Thank you. Quick question: what brand are the black utensils that you use in your videos?
Never would've thought of a salmon leftovers dip, great idea!
Well done Sohla!!! Love watching you.
That's a beautiful fish shop!
I love her. I want to try all of these now though, arghhh
Thank you Sohla! This is just what I needed
I’d really love to know where the serving dishes are from 👀 That plate was perfect for curry!
Room to groove with salmon - words to live by.
0:33 terrible pun I love it 10/10
She's literally the best
Sohla, You are fantabulous💕 I am going to make homemade fish sticks!
Sohla's a great human ❤
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.
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).
solha, you seem so likeable and genuine and sincere; i enjoy your videos and recipes.
the second fish dish resembles brazilian moqueca a lot, same processes and everything. it takes red palm oil for color instead of turmeric though.
Sohla is a treasure.
love Sohla yes
I'm allergic to fish but watching for Sohla!
Would love to know how Sohla makes that delicious-looking homemade salsa.
I don't eat fish, but Sohla is the best, so I'm watching this video for her :)
She has “bestfriend” energy. I could listen to her all day.
I only watch these sorta things for Sohla
The cuke salad!
Can we get an episode on Risotto? Last one I could find was like 14 years ago!
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.
The name of the coconut curry dish you made in Brazil is moqueca. But tilapia is not our first choice of fish
Great tips and easy recipes. And very Punny! 😄
I love Sohla. She is so wholesome
My husband insists salmon only goes on the grill. I will have to get him to try this salmon recipe. It looks great.
Is it possible to make frozen fish crispy?
I need an ep with potatos
Sohla is the best.