How to Bronze Your Salmon - CHOW

[buTT3rflyCss]

Show tits.

[riazmurad97]

dorito consomme at 0:39

[sharpkeet]

Everytime he says fish, make a batch of Doritos consommé.

[Renulph]

Temperature of the oven is PERTINENT INFORMATION.

[chillaxation]

He placed a pan with a rubber handle in the oven. :D Nice one

[fishin18]

I am SOOOO tired of people saying that searing locks in juices. IT DOESNT!!!! once the protein strands in the muscle fibre (which look like springs under a microscope) reach a certain temperature they contract and tighten. just like when you wring out a wet rag. all the liquid comes out. there is no way to reverse this effect. the reason why searing makes food taste better is because of Maillard Reactions.

[10cookman]

@fishin18 when you seal a fish or a meat, you seal the juices.... mas basicamente o que acontece é que começas a derreter a gordura interior, e quando colocas no forno a gordura já está liquida e espalha no interior mais rápido.

por isso deves deixar descansar a proteina to ter a gordura distribuida de fotma uniforme....

[fishin18]

@10cookman i don't speak Spanish. Hablo inglés...

[10cookman]

@10cookman sorry is not Spanhish is Portuguese..... i translate my text and I copy the wrong.....but basically what happens is you start to melt the fat inside, and when you place the fat in the oven is already liquid and spreads quickly inside.

so you must let stand the protein to have the fat evenly distributed ....

was what he meant

[88thebrian]

consome that stuff

[JustCausePwnzr]

looks like a piece of shit. This is the most retarted cooking method I have ever seen.

[persianqu33n]

do i have to show my tits before or after watching the video?

[fsfsto]

show tits.

[iPezzei]

Would of been nice if you took that string off for the final shot? No one eats salmon with string on it. 

[TheAurors]

@iPezzei you need to buy some glasses or better screen, there is no string in last 2 shots.

[MagicallyFat]

@TheAurors he probably thought that because the string left a line around it that he kept the string on it.

[xINVISIGOTHx]

that fish looks tasty

[zibabahadori]

you put pan with oil in it , in the oven ?!!! thats not safe. it catches fire .

[BreakfastBentoBox]

@zibabahadori I know, huh... Hey, Darwin Awards, here he comes!

[GorillaSalsa]

Isn't this just pan roasting?

[TysonCooley]

Hahaha, "seal in the juices". I just watched another CHOWTIPS video that said "sealing in the juices" is a myth. Make up yer mind!

[datzfast]

searing seals the meat with a crust of protective protein that is no longer water soluble. this serves as a natural barrier to water loss provided the meat next to it is below 212 degres or the boiling point. so does searing wrap the meat in a protective water insouable layer? of course it does. some times common sense is more valuable than money. thanks for the tip after all im a scientist , not a cook.

[emouch1]

@datzfast well... you obviously are not a very good scientist... it is scientifically proven that searing does not seal in juices... see Harold McGee's video (the godfather of molecular gastronomy) on CHOW...

[datzfast]

@emouch1 its scientifically proven searing seal the meat from water loss.

[emouch1]

@datzfast What are you talking about??? Gimme a one single reference that shows that and I will do a back flip in s pool of shit. Again, see Harold McGee and also check Alton Brown by searching "searing steak juices loss|" I really hope you do not teach science to any children...

[nintendoandsega1990]

Thank you!

[totopoo123]

Mmmmmm string.

[noosaslayer]

I'll try it, makes sense to me.

[pjbenoit]

Temperature please?

[MrRandomTalk]

i am still amazed! it seems all of these "professional"chefs and cooks have NASTY dirty hands! proper hygiene is a must when cooking!

[xHarmonious]

@MrRandomTalk I'm pretty sure they do clean and wash their hands, you're just stupid and can't see well.

[datzfast]

@MrRandomTalk im a microbiologist and i wash my hands befor i take a piss because my father taught me not to piss on my fingers and my piss is sterile as tested. Now, back to the chef. he sould wash his hands befor he takes a piss, did you want to see that?

[bkershaccount]

it looks like the searing heat is below medium, what temp would you sear it with? also, what temp should the oven be?...i'm guessing sear on med to med-low and put in 350 oven?

[JVL8701]

chow tits?

[olstar18]

@amosschorr93 Not sure why but I've never done this but I've never had any trouble getting my salmon to come out moist.

[eoe1177]

Searing, contrary to popular belief, doesnt lock in moisture, if anything it dries it out a tiny bit. However, the browning creates desirable flavors through caramelization and the Maillard reaction.

[kiminokami]

@eoe1177 He did not add any sugar, so the only reaction is Maillard's.

[eoe1177]

@kiminokami I guess my comment was originally intend more as a, "hey, in general..." not specifically this one case

[educheny]

@amosschorr93 Focusing on cooking time is a red herring. You can boil small pieces of meat to a rubbery consistency in just a few minutes. Or you can slow cook meat for hours and have it come out tender. There are multiple factors involved in cooking speed (temperature of environment, thermal conductivity of material, etc.). The key is to focus on the internal temperature of the meat. You don't want to overcook (or undercook) the meat. I highly recommend a good instant-read thermometer.

[10Dante4]

errr whats with the string?

[xHarmonious]

@10Dante4 Go to their "How to Cook Fish Evenly" video.

[joeyheadset]

UR SALMONZ: I IS BRONZINS THEMS :O

[drag0nfig0]

I know how to bronze my salmon quite well, thank you very much.

[iJaneex3]

@drag0nfig0 If you did, then why did you watch this video?

[peteyandjaydee]

@amosschorr93 and through the maillard reactions by changing the amino acids in the fish to sugars, known to you and me as caramelization. But not only is there a sweet factor, but also an umami flavour enhancing the flavour of the fish. Cooking is some mighty technical stuff!

[Arkenarge]

enough with "show tits" who cares, gawd >.> your not special if you go to every video copying and pasting. 100000000 people already said it before you

[amesguy515]

Yum.

[superkirby14]

CHOW TITZ

[1337NoFear1337]

0:02 when its saying chow tips it sounds like show tits 

[davies010]

@1337NoFear1337 Really , your like the 100th person to point that out.

[mrdumpster]

hmm. bluecollarchef is totally correct about "searing in". he is also a troll. he actually uses phrases like "maillard reaction" and misuses the term "ad hominem". he is being a douche and that's why no one is listening to his valid point.

[CrazyBlue420]

somtimes a plate makes all the difference on the overall appearence of the fish

[TheConzArtist]

SASHIMI!!!!!

[MrGlennJohnsen]

yeah because searing ur steak on one side makes it moist and yummy.. not.

why would fish be anything different?

[ANormalGuy]

@MrGlennJohnsen Remember the oven part...

[purrsandscratches]

searing doesn't seal in the juices, silly!

[emouch1]

@purrsandscratches the most depressing thing is that they have Harold McGee on CHOW who specifically has made a vid regarding how searing does not lock in the juices...

[eghe12345]

you still put it in the oven

[TechnoMulen]

and add fresh garlic to that fish and try a tiny bit of taziki to it..

strange mix but tastes really good ..

[JkAc9597]

@TechnoMulen Isn't adding Taziki AND garlic a bit redundant?

[Bluecollarchef]

Aaaaaaaaargh! Searing DOES NOT seal in juices! Never has, never will. The purpose of searing proteins is to cause the maillard reaction (browning) on the surface of the food. Why the FUCK are all these jabroni douchebag chefs saying this on every FUCKING cooking show I see? They KNOW it's not true!

[kenokaasari]

@Bluecollarchef

Oh but it does

[Bluecollarchef]

@kenokaasari How so? I know what I'm talking about. Now support your statement.

[kenokaasari]

@Bluecollarchef

Why waste my time when we both know nothing would come of it?

[Bluecollarchef]

@kenokaasari Because you're wrong. Check mate asshole ;)

[kenokaasari]

@Bluecollarchef

Whatever you say my dear deluded friend

[Bluecollarchef]

@kenokaasari deluded? I'm a professional chef 10 yrs experience with a CIA degree. What we're discussing was a test question there, which I got right. Just a friendly reminder that I totally shut you down, and you look like an ass now.

[kenokaasari]

@Bluecollarchef

I did not know that they let kids be professional chefs nowadays. Good for you my dear childish friend

[Bluecollarchef]

@kenokaasari Ahahahahahahahahahah! Aaahahahahahahahahahahahahaha!­

[kenokaasari]

@Bluecollarchef

It's good that you can laugh at your incompetence and childish behaviour, I could not.

[Benjy906]

@Bluecollarchef you sir, are a douchebag.

[Bluecollarchef]

@Benjy906 Why? It seems to me that the well informed debater who presents testable, documented arguments and facts would be far less of a douchebag than someone presenting no actual counter-argument and just slinging ad-hominem attacks on his opponent's character like a lying douchebag politician. Just sayin

[Benjy906]

@Bluecollarchef im sorry i wasn't really paying attention to what i just read because in my head i just heard "douche douche douche douche douche."

[xxaznhoboxx]

Is it me or does most of it still look pink. Ain't no bronze to me. Hahaha

[madcapper6]

Thanks for the info.

I might be mistaken but does the pan have a plastic handle? And wouldn't putting that in the oven cook the handle of the pan?

And also, between coho, sockeye and king, which is the best salmon for cooking with this method? Which type of salmon is being cooked in the vid?

[peanutking242]

@madcapper6 the plastic is called bakelite...which is safe to use in an oven to about 180celsius...melting point is around 220C

[Rikunius999]

Cous-Cous the food so good they named it twice :P

[RealKengeki]

@Rikunius999 Cous also means pussy in my language. Oooooh yeeeah.

[phormacek]

@RealKengeki that means its f*cking good.:D

[TuhdTheTroll]

pfft, sear one side for like, 20 seconds, and thats enough for me

[nicmanity]

lol that looks so easy to make :) but probably hard for me to make :(

[redcurrant121]

It looks better thn what I normally made, but I still believe that the oven part is not necessary at all.

[hucky22]

So do you flip it and cook both sides or cook sear one side and let the other one cook ?

[redcurrant121]

I cook both sides. The reason why I dont think the oven is necesseray because I have the impression that fish can be cooked quickly and the oven might dry out the flavor of the salmon.

[rebelpy]

nope ure wrong,oven makes solmon juicy and soft =)

[redcurrant121]

you don't want fish to be soft. It becomes mooshy. And by baking fish in the oven, the water evaporates out more rapidly. (unless you pan-seared it to block the juice from evaporating.

[rebelpy]

look at this guys salmon,

its all about skills =D

[keviiino]

a peas off fish that small doesn't need a trip in the oven at all!! just start frying it in oil as he dos, when you turn the fish add two table pons of butter (good yellow butter not margarine or any of that crap!) tilt the pan and rest the fish in the foamy butter for a couple of minutes. then take it out and let it rest some, be4 you enjoy,

[HMZVideos]

man.. this make me droop as well =.= i wanna bite on the salmon!

[mct0818]

Congrats on the culinary program. I love food and if I didn't love biology just an iota more I'd be just where you are.

I'll agree with you that the sear shortens cooking time, but I still disagree on moisture. Think of driving a car. If you drive at 90mph for half a trip then slow down to 60mph until the end, you will get to your destination faster than driving 60mph the whole way. But at 90mph you sacrifice efficiency (gas mileage is worse). I believe this is a fair analogy to the sear.

[mct0818]

I think your jump start theory is incorrect also. Our argument is moot effectively. You (incorrectly) believe that the sear preserves moisture, while I know that the sear provides nothing but a delicious crust. We'll both sear our meat.

[mct0818]

And fuck me, but I bet you love nitpicking.

I would say, in my experience, that the best way for fish to not be dry is to cook it to medium temp. I'm no chef, but I am a budding foodie and more importantly I know my biochem.

SEARING TO "SEAL" IS B.S. I SAY! Its an old idea whose day has come.

[mct0818]

You can nitpick and play semantics all you want, but searing most definately does not seal in anything. 1) There is nothing about caramelizing some sugars on the meat's surface and creating Maillard-type reactions in proteins which creates any kind of "seal". 2) You only sear one side of the meat. That would be like weatherizing one wall of your house.

If you want to seal in moisture you'd better have some lacquer at hand or at least cook en papillote. The sear is for flavor only!!!

[CrustyGloves]

looks dry and flavourless to me

[pinglauwa]

Well I guess you have no idea what you are talking about then =O

[mct0818]

The crust formed is surely tasty. This looks like a good recipe.

However, searing does not "seal in juices". There is no moisture barrier formed when searing meats. This idea has to go in the bin with the idea that its a sin to wash mushrooms.

[TKDKarate]

Yea but how hot do you heat the oven?

[cupcakekevin]

Ive done this before, Very tasty

[Byrnzi360]

That's amazing. Looks impressive too.

[lirothen]

yummy #5

[koradek]

GOLD SILVER AND BRONZE! GET AT ME! 4th TOO!!!

[TheJEShow]

SHIVER ME TIMBERS

[koradek]

3rd!

[koradek]

2nd!

[koradek]

1st!