Dude is such a blow hard. All you need for perfect fish is a cast-iron skillet. Blackened seasoning on the fish butter in the skillet medium high heat. Once the butter has melted and starts foaming add the fish. Listen for the crackle. If it’s crackling too rapidly, then the heat is too high and lower it a bit. Use a piece of aluminum foil to lay over the skillet to trap in some of the heat. Six minutes per side for a nice thick fillet. Adjust the time for thinner fillets.
I like to min-max everything. thermometers rule. That's like saying "real fish keepers don't use water test kits", it's just asinine.
I also hate the traditional smoker vs pellet grill/smoker debate. Like you're less of a man for using pellets for some stupid reason they don't even know themselves.
I’ve seen many of your videos about fish, and I am confused. Why do you cook fish to only about 40-44C? I can’t find anything online but nothing is that low. The fish looks amazing but how is it safe to eat when cooked that low? Can I cook it that low at home?
When cooking anything special, that I had to spend considerably more for, that I specifically bought because I want to get it as close to perfect as possible so I can truly enjoy it, yeah. I'm absolutely using the temp probe.
Isn't 41.4°C really low? I thought fish was supposed to be cooked to about 120°F for rare to 130°F for medium rare, which is 49°C to 54°C. But it does seem to be flaking properly, so I'll try that the next time I cook halibut.
Seeing a video like this makes me realize how lucky I am I can go out and fish for halibut any time I want. I've eaten so much overcooked halibut in my life, but overcooked halibut is still way better than no halibut at all.
Honestly, I bought that exact probe for day to day use, it's a nice one for the price. More importantly, I bought it to make sure that I thoroughly cook chicken all the way because I buy it when it's a day off its Use By and freeze it. If a chef tells me "i never use a probe" i will instantly worry because they're bound to have rushed to get food out and sent it early at some point and that's when people are served raw food, because uppity chiefs think their intuition is better than precaution.
Ok, what goes with it? The sauce.
Have a nice diarea with undone meat
So you’ve never had tarakihi?
Make sure its fish. Batter it, Then deep fry it for at least 10 minutes and stick it between two bits of bread. Lovely.
rEaL cHefS DoNt uSe ProBeS
"Reals chefs don't" is our version of the "no true Scotsman fallacy". It's just ppl saying I don't so others shouldn't.
Dude is such a blow hard. All you need for perfect fish is a cast-iron skillet. Blackened seasoning on the fish butter in the skillet medium high heat. Once the butter has melted and starts foaming add the fish. Listen for the crackle. If it’s crackling too rapidly, then the heat is too high and lower it a bit. Use a piece of aluminum foil to lay over the skillet to trap in some of the heat. Six minutes per side for a nice thick fillet. Adjust the time for thinner fillets.
Only imaginary chefs use probes ! 😛
thermometer every time baybeeee, I like my meats n fish spot on perfection 😊
God forbid anyone check their work, or ensure a consistent quality standard.
I think most people don’t know the difference between a chef and a cook. 😂
A chef if Gordon Ramsey or these guys ^^^
A cook? Is someone like Jamie Oliver.
One of for the home, one is for a restaurant.
As a customer, idk what you use to cook, just give me the best product that my money paid for
do seabass🩵🩵🩵🩵
I'm currently on my fifth $30 Cooper-Atkins probe. The yellow one. They read fast and take a beating.
someone has a complex.
Feel this gezzer under cooks his grub ..
0:42 "Real chefs don't use [anal] probes. Well…"
That's not a fish, that's a guppy.
I like to min-max everything. thermometers rule. That's like saying "real fish keepers don't use water test kits", it's just asinine.
I also hate the traditional smoker vs pellet grill/smoker debate. Like you're less of a man for using pellets for some stupid reason they don't even know themselves.
Use the damn thermometer 🌡️
Could not agree more.
Pathetic comments. Nice whole in the fish haha i wonder how much of the juice escaped thru there lol
You know what else is white and delicate?
Me :c
I’ve seen many of your videos about fish, and I am confused. Why do you cook fish to only about 40-44C? I can’t find anything online but nothing is that low. The fish looks amazing but how is it safe to eat when cooked that low? Can I cook it that low at home?
I’d have said Dover sole was more delicate but I can’t even fry a fucking egg
He's cooked a piece of fish and it's,like hea,discovered a cure for cancer .
what's your obsession with serving barely cooked fish
Permit office music?
When cooking anything special, that I had to spend considerably more for, that I specifically bought because I want to get it as close to perfect as possible so I can truly enjoy it, yeah. I'm absolutely using the temp probe.
He is such a good chef
real halibut is deep fried.
Real chef serves food , which serves the soul
Isn't 41.4°C really low? I thought fish was supposed to be cooked to about 120°F for rare to 130°F for medium rare, which is 49°C to 54°C. But it does seem to be flaking properly, so I'll try that the next time I cook halibut.
I have an infrared thermometer built inside my eyes.
Touch mate no my probe arsehole
In my experience probes just become another dish to wash. I like to rely on visual indicators like browning and experience.
Never had walleye or perch before.
Seeing a video like this makes me realize how lucky I am I can go out and fish for halibut any time I want. I've eaten so much overcooked halibut in my life, but overcooked halibut is still way better than no halibut at all.
yeh any chef that says "real chefs" prolly arent even real chefs them selves. so i dont care and just do what i did before.
Of course we use probes. And we learn in culinary school how.
Love your vid's chef.
Honestly, I bought that exact probe for day to day use, it's a nice one for the price. More importantly, I bought it to make sure that I thoroughly cook chicken all the way because I buy it when it's a day off its Use By and freeze it. If a chef tells me "i never use a probe" i will instantly worry because they're bound to have rushed to get food out and sent it early at some point and that's when people are served raw food, because uppity chiefs think their intuition is better than precaution.
You touched it to remove the rawness?
Marco mentioned woo
"Real chefs don't use probes" has the same connotation of "real artists don't use references" ahh type shi
Halibut may be the most delicate fish he has cooked, but is not the MOST delicate of white fish. Arrogant Wanker.
I’m actually the most delicate white fish you can get, but looks delicious