YTread Logo
YTread Logo

4 Levels of Salmon: Amateur to Food Scientist | Epicurious

Feb 17, 2020
Hi, I'm Rihanna and I'm a level 1 chef. I'm Lorenzo's people here and I'm a level 2 chef. Hi, my name is Kelvin, I'm from the Institute of Culinary Education and I've been a chef for 12 years. I'm embarrassed to say that I don't cook often. I'm fast and really get in and out of the kitchen, so this is good for me. I eat

salmon

all the time. My recipes are a little different. It's a bit sophisticated. The presentation site is fried

salmon

skin. I created this recipe after eating salmon for two weeks straight when I wanted to create a new dish.
4 levels of salmon amateur to food scientist epicurious
I don't like eating fish and I really enjoyed this one. Well, in this we meet the real Rachael Ray. joint and we're going to start preparing our vegetables, okay, so we have to wait. Can I reference Rachael Ray today? I am using potatoes with purple skin, these are fingerling potatoes, you can find them at your local supermarket in the fingerling section, cut them up. I'm going to drop it in some water now that we have our potatoes ready, it's time to cook them. See you in 20 minutes and now I have a beautiful strange variety of fry.
4 levels of salmon amateur to food scientist epicurious

More Interesting Facts About,

4 levels of salmon amateur to food scientist epicurious...

Let's start by preparing my baby joint, it's usually a little big. Honey, actually my carrots are very small, so I'm going to help them. I don't want to drown you in options, we just roasted the potatoes in my mashed potatoes. I like to add a little cream, a little butter and a lot. of love I like to use a

food

mill, it will really give the potatoes a nice fine texture and I'll add them right into my pot and stir them. This is the consistency we're looking for, a beautiful, creamy one, actually, honestly. Actually I just plucked the leaves from the bok choy.
4 levels of salmon amateur to food scientist epicurious
I have heirloom cherry tomatoes. The contrast of flavor will be very pleasant for our final presentation. We'll just cut two at a time. I once saw on Pinterest that you can take a handful of these and cut them like this. I cut my hand so we won't do that anymore. I'm going to mark it right on top, making a small crosshatch by throwing it into the boiling water for about ten seconds. We do not do it. I want to overcook the cherry tomatoes since we are going to cook them one more time in the pan, open them up so these spices can soak in.
4 levels of salmon amateur to food scientist epicurious
I already cut my finger. I can see the skin starting to peel off now that we are. I'm going to fish it out in our ice bath, that will stop the cooking process, so I'm going to cook the tomatoes one more time. You don't want to leave the tomatoes there for too long. You don't want them to absorb any more water. They already have Pinterest and they have you here thinking you have a trick for everything, but some things just need to be taken with a pinch of salt, but if there's any level two or three four that have a different trick, let me know because this is boring.
The skin is starting to peel off, which is exactly what we want. I'll take my paring knife right where we marked it. The skin will come off immediately. The asparagus will fall off, so now I have beautiful zucchini. I like to use zucchini because no. It won't take long to cook, now we're going to grate it, this involves a lemon, this will add a little bit of tangy lemon flavor to our asparagus, garlic, I'm going to shred it, I'm not going to leave it whole because I wanted to incorporate it. on my baby bok choy and my julienned carrots, okay, let's start here, we can literally put everything together, we can all go at the same time and cook some vegetables.
I like to use vegetable oil instead of extra virgin olive oil, it has a higher smoke point. a little bit of kosher salt a little bit of pepper, so what we're going to do is double as fine as I can, let's just skip this. Many people make the mistake of adding liquid back to this, the liquid in the bok choy will dissipate. at the launch so I'm going to take all these lemons that I cut so beautifully and put them in this bowl because again I think the lemon will soak into the asparagus, I'm not sure if that happens but it looks really nice contained in this bowl the zucchini danson you want to make sure I fill in a little bit of color first I'm going to go for a little bit of golden brown I don't want too much caramelization you don't want the babies if you have to be soft you still want to give it a little bit of a bite we're going to take all these chopped vegetables and we're going to spread, so I have some Hepper onion powder, garlic powder, dried rosemary, I tend to use too much. seasoning things is probably why

food

turns out bad, so you know I'm going to add sesame seed oil, soy sauce, rice wine vinegar and all the stuff I read online about that's actually supposed to You should include more olive oil in your diet, so I tend to overdo it.
I also have oyster sauce. The oyster sauce is the key, but I am NOT going to add the oyster sauce just yet. If I add the oyster sauce, I'm going to have a very sticky situation, I won't be able to skip this and now it's there. It's time for the cherry tomatoes to join the party and now my vegetables are ready, so now I'm going to take the tomatoes and potatoes to the oven where they will roast for 10 minutes. Now it's time to add the last ingredient and that. my oyster sauce is about a tablespoon and a half and it's vegetables okay so now we're going to make fun little additions to the recipe which are a marinade and a crunchy panko topping so we're going to start with the marinade because it's For the most elegant thing, we have approximately half a cup of soy sauce and we are going to add half a cup of honey.
I'll stop it with my finger. Very important step, it tastes good, okay, I turn on my little stove here, wow, I keep spinning. The timer is running, sorry folks, it's time to make the pineapple butter sauce. I am using pineapple juice. I chose pineapple because you don't want the leaves anymore. That's when you know you hit a home run at this plate. A couple of tablespoons of oil. Well, and my little tribute to you. hi Emily, shout out to your tomato sauce, now the pineapple juice has reduced exactly where we want it, we'll add a tablespoon of butter, we'll let the butter swirl like this, we have a pineapple butter sauce, I'm going to do it do now. apple cider vinegar mustard soy sauce a little salt always a little salt time for our citrus crust I'm going to take half a stick of butter I have to beat the butter a little to know who's boss, we'll take a lemon this recipe is intense to lemon, then evaluate the whole lemon, so we'll cut it in half, we'll get all the lemon juice out, there's a lot of careful technique here, a lot of twists, I don't expect everyone to notice this.
This is only your first attempt, so try watching the video several times to understand the technique. We'll pour it in here and whisk it gently so that it's basically a light sweet and sour sauce that will stand on its own. Not really. I need to make a cornstarch mixture. I did once we start adding liquid to the butter it starts to harden a little. That? That? I forgot the water and cornstarch to thicken it, that's why it looks funny, there you have it folks. my sweet and sour sauce for my salmon now we are adding some panko breadcrumbs it can give you or the salmon a crispy topping so we add this melted butter while I incorporate the butter into the panko.
I know I have enough. when we're ready to be able to spread it, put some wax paper here add a little bit of our butter another wax paper on top put a little pressure on it exactly what we're looking for a beautiful citrus crust I'm going to stick this in the freezer for 10 minutes , we will be right back and this will be a beautiful crispy topping for our salmon and this is the reason we are here, the show starts here, it's salmon time, have a nice fillet of or a salmon, I'm going to remove the skin that doesn't we're going to cut, which will allow the knife to do its job like this, we have a beautiful skinless tuna, make about 8 ounces for the salmon that we're preparing the salmon with. a simple seasoning, we have garlic.
I'm probably going to put too much here onion powder ginger powder salt and turn it over making sure we're seasoning on both sides hello beautiful silver skin I like to fry the skin now I'm going to flour the skin side we're ready to do some cooking of salmon and I am using neutral oil because we are going to add flavor. You can never have too much olive oil, so I'll drizzle it on. We're only cooking the salmon for about 2 and a half minutes on each side because we're still cooking it once we put the crust on top you hear that sizzle.
I want that from the beginning. I wanted to see it with salmon. It is always important to cook the presentation side first, that is where you will have the highest spicy content. I can always last longer on this side and make it lighter when I flip it so it ends up somewhere in the middle anyway, okay, okay. I'm going to reintroduce my beautifully roasted vegetables, spooned magic, these asparagus will now go on top of all the vegetables. Now you might be wondering where those beautiful Findley sliced ​​lemons went, here they are, let's take our marinade and drizzle it over.
Top it with panko breadcrumbs and we're going to grill it and it's going to be delicious ready to flip my salmon. Beautiful golden color. Don't have Umbach? Did I just say that was my inner monologue? You have time to add the aromatics, we are going to add our garlic, rosemary and our thyme, it looks opaque, it is a different color, it is almost like that pumpkin cream color if the fish does not smell like fish, it is a very good fish, Okay, I'm done. gloomy to gloomy there you have two perfect pieces of salmon to add our last flavor profile which will be the first bite and that is the citrus rind so I took the citrus rind out of the freezer and we're going to cut a piece that is exactly equivalent for our salmon we want to make sure we cover the salmon completely because it's intended to be our skin and once it goes on the grill it will completely wrap around the salmon and create this beautiful texture okay guys this just came out.
The oven looks like a masterpiece. I'm impressed, so let's start with my sauce, very pretty, and my baby bok choy with julienned carrots, guys, there are colors, there is vibrancy, there seems to be flavor, hello salmon, you look great, finish it with some. citrus, here we go, I like to use cilantro because it reminds me of tropical flavors and I think of pineapple as a tropical flavor. Now we mix the cilantro with our beautiful pineapple butter sauce and I think we have a beautiful salmon dish that's it this is my salmon and here we have our citrus crusted salmon.
I'm afraid to try this because it looks so good and I don't want to get my hopes up. I'm brown, oh well, this isn't it. it's nice and just a good combination these guys are working together pom pom pom one paddle says hello the other stack says thank you you get this burst of lemon the texture of the panko breadcrumbs if you don't like fish you'll become this dish that kind of rhymed salmon It is a medium popular fish that is very versatile in the kitchen let's see how each of our chefs prepared their salmon dishes Liana used a combination of fingerling potatoes, cherry tomatoes and asparagus each ingredient requires different cooking times so that the oil is well cooked .
It heats well and gets very hot and at the same time prevents water loss when baking. The oil also adds richness to the flavor of the potatoes and cherry tomatoes. I'd rather over-season something and taste good than have wasted the time and effort to have an under-seasoned one. meal, cut the potatoes in half to reduce the cooking time required. Cherry tomatoes burst when the water inside them turns to steam, which creates some liquid in the baking dish. Liana added her asparagus with the salmon because it cooks faster than potatoes and cherry tomatoes. When you cook green vegetables longer, the chlorophyll that gives asparagus its bright green color eventually turns into a compound called shopping sensation, which It's more of an olive color and not very visually appealing Lorenzo served his salmon with baby bok choy and carrots, which fits very well with his Asian-inspired theme.
He used a quick frying method in an aluminum wok. Clean this wok I've ever seen. Aluminum conducts heat very well so this type of pan heats up very quickly mainly by conduction and convection as the heat travels from the heat source around the sides of the wok, used hot red pepper flakes with sauce soy with fresh garlic and oyster sauce obtained by cooking moist soil that has a high glycogen content that breaks down into glucose when cooked. Calvin serves his salmon with mashed purple potatoes. This type of potato has anthocyanin pigments in the skin that make them purple.
This pigment is soluble in water and its color lightens as it is boiled. He also sautéed tender zucchini with traditional cherry tomatoes as chef lo. The hardest thing to do is make a dish exciting from start to finish, you are adding different flavor profiles, it will leave your palate excited. Heirloom tomatoes generally come from older cultivars and come in various shapes, colors, and sizes. She marked the top and bottom and boiled the tomatoes quickly. This steam generator from the water inside the tomato helps to easily remove the fibrous skin, which makes the tomatoes tender. Leana baked her salmon on high heat for 15 to 20 minutes ina baking sheet with your vegetables.
Salmon is a fatty fish, so it can withstand higher temperatures without drying, the rents were used in a non-stick pan to fry the salmon. Lorenzo focused on keeping the skin very crispy and cooked the salmon to medium doneness so that the inside of the fillet would have a brighter color and be very tender from the water. That's left, I'm going to let it dull for a very short period of time because I don't like to overcook it and dry it out. Calvin first seared the skinless salmon as it browned, basted the salmon adding the lipid-soluble flavorings of rosemary, fresh thyme and garlic and finished cooking in the then briefly added the lemon butter crust and grilled the salmon.
Roasting is a radiant heat method in which thermal energy is transmitted using waves that vibrate at high frequencies and travel rapidly through space. Leanna's simple one-pound salmon dish was based on the colors of cherry potatoes. tomatoes and asparagus to complement the pink salmon, the panko added textural appeal and completed their delicious salmon. You guys thought I loved it. Lorenzo served his salmon skin side up. He also added soy sauce, spicy Dijon mustard and spicy sesame oil that activate chemosensory receptors. our tongues to impart that spicy sensation we get from capsaicin or other spicy ingredients like spicy sesame.
I like things a little spicy a little high. Kelvin's pineapple butter sauce was a wonderful sweet and fruity addition to his lemon-flavored salmon. Pineapple also contains bromelain, which is a proteolytic enzyme, so it helps tenderize fish and also makes you dance. That's when you know it's great. Our three chefs put their own spin on their salmon recipe the next time you're craving some delicious, healthy fish. We hope you do. You'll enjoy these tips from our three chefs.

If you have any copyright issue, please Contact