The Best Technique for Grilling Fish - Kitchen Conundrums with Thomas Joseph
Vložit
- čas přidán 27. 07. 2024
- Thomas Joseph shows a simple technique that takes the guess work out of grilling fish, so fire up the grill and enjoy!
Learn More: www.marthastewart.com/902466/s...
Subscribe for more easy and delicious recipes: full.sc/P8YgBt
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails: www.marthastewart.com/edf
Want more Martha?
Twitter: / marthastewart
Facebook: / marthastewart
Pinterest: / marthastewart
Instagram: / marthastewart
Google Plus: plus.google.com/+MarthaStewar...
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
I seriously love all of your kitchen conundrums videos!!!
Thomas Joseph, this was another really well done video, good job to you and your team! Your videos inspired me to create a chocolate swiss meringue buttercream frosted chocolate cake filled with chocolate mousse! Thank you so much for these simple and easy to follow recipes, I mean seriously, that trick with the hair dryer on the buttercream!? amazing. seriously, my swiss meringue always curdles but I don't sweat it because I have the hairdryer at hand. Please never stop making these videos!
Thanks, you capture the essence of how to cook each element and what to look for in checking for being done. You also are very gracious with framing your information and advice. I am very glad to have found you and will come back in the future. Thanks!!!!
You are an amazing teacher Mr. Joseph :-D I love your videos. Your hardwork is remarkable. :-)
ur advice is great and answered all the questions i had, when it's done, how long it usually takes, whether to oil the pan. Awesome!
Thanks for the tips bro! Can't wait to get home and give it a try!
Love this video. It was super helpful. I'm gonna be grilling fish more often! Thank you!
I tried 1st time something in life...and I got awesome results... Thanks man
Thank you so much for this
Thomas is AWESOME!!!!
Thankyou, Thomas, I would have loved you to cook the trout too, and show a few ideas on how to cook unskinned whole fish, please keep this in mind for another video!!
Greetings and thanks from New Zealand.
thanks for the tips
This is so cool, im so hungry now!
Great video!
All that fish looks so good, so fresh, I would've just cooked some sushi rice and go from there, lol
Great tips thank you xoxo
Watching your video have made me hungry and is heating up some baked chicken to eat before going out to work in my yard. That fish you cooked must be so delicious and I would love to have some of it.
thanks for tips
Great excellent tips
I love fish!!
Love this! You should do a video on tofu!!
Thank you!
When cooking Salmon or any other fish with skin on make sure it's been descaled and cook it SKIN SIDE DOWN first...It protects the flesh while it cooks and gives great flavor to the skin...Flip it over to the meat side for the final two minutes to get those bar marks...Perfect result every time for me...😎👍
bravo
what temperature would be 'done' with a food thermometer?
Hi There, What "Grill Pan" are you using? Can you share a link to this grill pan?
Hey Thomas, I always thought for cuts like salmon, where the skin is on, you cooked it 70% of the time skin side down, and 30% skin side up. To help crispen the skin, and stop the fish drying out. Does this actually help, or is it just a waste of time?
I'm looking for a grill pan, and found two that I like. One of them has fairly low walls. Does anyone have any experience with low-wall grill pans? Is the grease/oil flying out a concern with grill pans?
can you please make an episode on herrings, how to cook them !!
I'm helpless in the kitchen....THANK YOU SO MUCH
Super easy, thanks a lot!
Can we use olive oil for grilling it ?
Great tips & video thanks, 2 things to add would be:
1 - Use the fish spatula like the one sitting on the cutting board, never tongs with fish.
2 - Score the skin side of the salmon so it doesn't spasm or curl.
Excellent video, like always! But I have a conundrum. How to get those high and tall big muffins? I watched the muffins video, but this is not contemplated there. Is the oven temperature? Is that fat in the batter?? I'd love to know! #KitchenConundrums
Chef u grilled fish at what temperature..?
Trout Works Great if you Wrap it in Foil or one of those fish wire cages.
Hi is king fish one of those good for grilling?
Hi...can i also grill the whole sea brass...
Fish cooks fast but you gotta be patient 😀
Please do kitchen tour :)
What kind of a grill is this? Enameled Cast? Non stick? Also I still would like to know hey at restaurants they cook very delicate fish while keeping it while with barely there grill marks.
Is this grill the same as a griddle pan? I want to purchase one but have no idea what to look for. Options are kinda limited in my country. Will any pan with those long lines do?
I was thinking of the same thing
It sure looks like a grill pan and a griddle pan are the same thing.
I think they're a good option if you can't have an outside grill.
+marczaq Thank you for explaining everything. Hopefully one day I can get an outdoor one when I have more space
+Fabiano Carlos Thank you so much! I definitely should get one
can u do one on baked fish using oven
What pan brand you have used ? thanks
I believe it’s Martha Stewart’s enameled cast iron 11” grill pan available at Macy’s
I use to grill my salmon not on the skin and top like he did, but on the both sides, but my slices are cut smaller. Am I doing this wrong? Why?
Hello I'm having trouble getting my cream cheese frosting
I tried many recipes some with butter too
It comes out too sweet!
Everytime I do cream cheese frosting it's not this and consistent it comes out very lose and and runny, and also lumpy. When I pipe it on my cupcakes it runs
How do I get it thick and beautiful that it stands
Can you or Sarah show us how to make homemade ricotta??
Damn! That pencil is back. *bites lip*
Uummm
Use thermometer plz. It's not done by seeing but measuring desired internal temerature
That's a modest seasoned fish....what's your recommended seasoning
Why you'd dislike this video
red velvet cake please
You seem a little _'light in the loafers'._ 🤣
they proved the "golden brown" this time
Skin side downnnnnnnn
What kind of salt
This is probably a silly question but when a fish like salmon has the skin left on one side, are we supposed to eat the skin? I never do but it is hard to get all the flesh off.
The skin is certainly edible, but you will want to remove the scales first! The scales seem easier to remove before you slice the fish.
Thank you!
Crispy salmon skin is wonderful! The key is it being crispy. Soggy skin is gross :)
Good to know. Thank you!
At what temp
Thomas Joseph so cute
The cooking or thomas himself?🍻
Jane car him lol
+alqia mirzan i thought so lol
Skin side down
totally agree
I need you to teach me how to cut and peal a mango
Why not put the salmon on the skin first? the fat underneath the skin holds all the flavor
can i has that salmon?
basic cookie dough please, that you can modify the way you like
Skin side down first... always
Salt is not seasoning
1st to comment
iam the 2nd
+Houda Chhadie +Mohammed good for you guys. 👍🏼
+Fatima Moussa thank you 💜
well, charred fishes don't mean best way to cook
Ramen came out of the microwave over cooked. Instructions not clear.
There are no fish mongers anymore are there?
Most supermarkets have trained fishmongers
Use a damn thermometer.
That's not how you season your food..