Cooking Fish with Chef Eric Ripert
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- čas přidán 7. 03. 2012
- Eric Ripert's Le Bernardin is one of the best reviewed and most popular restaurants in NYC. Kelsey Hubbard sits down with Chef Ripert in Le Bernadin's renovated lounge for a lesson in fish preparation.
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So great! His advice for the everyday cook on buying and cooking fish is straightforward: Buy good fresh fish -- 1. Know your fish in the market; most folks, when presented with really fresh fish and not-so-fresh fish to compare it with, can tell the difference; 2. Do not overcook it. 3. When seasoning, dressing, or working the fish into a dish or a meal - - something to be served -- start simply, perfect that, and then elaborate. Take it from the master Eric Ripert. Well, I for one, believe that guy.
That cod looks amazing. I could eat that every day.
mega. one of the greatest chefs in the world folks.
Eric is the S*! Unfortunately, I will most likely never have the stars align to eat in that stratosphere. Nevertheless, I have much admiration for the man. One last thing... every time, seeing Eric makes me remember Anthony... I miss him even though I didn't know him.
Boy, that codfish... Why every time I cook one (as he explained), it never gets like that?
That's it. Next time in NYC I must visit Le Bernardin. Or... Maybe Chef Rupert will open a bistro or similar in San Francisco. Hint, Hint. 🙏
......czcams.com/video/vq2RZgBUtQc/video.html
His restaraunt has owned 3 Michelan Stars for 18 years or more. A rare run. His secret? He keeps it simple.
Why the backbeat? So distracting.
It is not hard to cook seafood, easy if you know the basics
Ayo holla at me ... i dont know what the English talking to me if they aint taking money
. . . czcams.com/video/vq2RZgBUtQc/video.html
thats bullshit man, i mean if u dont cook it until it's like brown the inside is gunna be raw
how he can brown it a little bit but cooked on the inside is beyond me
***** the right temperature hehe :D
+aplayaz2000 It's actually not that hard, most people have an issue when cooking fish for several reasons, first is because they in general don't know when fish is actually done and they have a habit of over cooking it. this can be adjusted just by checking them temp the way he said, the human body is 98.6 F so if the metal is warm you can tell that the fish is going to be slightly above body temp, roughly 110-115, right where you want it for most fish. another issue is that people will have unnecessary water through either the fish being wet or using butter instead of oil when searing the fish. The final problem people have when searing anything, is not tempering the protein, before searing, let the fish come up to room temperature. this allows you to have less of a temperature difference between the outside and in when you're going for the sear.
The woman interviewing him should learn how to pronounce the name of Eric's restaurant.
Why would a hick interview one of the world's best chefs?
He should have rejected her, outright.