Prepare Raw Fish Just Like a Sushi Chef
Lan Lam demonstrates how hot water blanching cooks fish more consistently and evenly than searing, creating great textural contrast and absorbing more flavors.
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When would you use this? Just for something like sushi?
Extremely uncommon technique especially on tuna. I've worked with Sushi chefs pour boiling water over the skin side to soften it? If I wanted to firm any meat I'd sear to get the maillard reaction that adds flavor and texture but boiled fish is rubbery and unappealing
How about sous vide?
“Hot water blanching” is redundant
,,,why not sear? i'm confused.
What about blanching in the heated marinade.
yum!
not a fan of sushi, parasites.
Easily one of my favorite chefs because she explains it so easily and the techniques are always refined.
Hot water blanching opposed to what? Lol cold water blanching hahaha
Why use tongs instead of chopsticks? It looks so awkward
Never the same without Chris
what about parasites?
Nice haircut.
Sharp knife
Lan & Dan should be the hosts of ATK.
Brilliant!
Can also do this to prep beef for carpaccio!
Wow it looks like steak.
Sear or blanching a piece of tuna has more to do with bacteria than texture. Bacteria is mostly on the surface.
I like the reasoning. But i enjoy the favor of the other. It's hard work; that's why i eat out. 🙂
I know traditional sushi doesn't have much flavor. To my taste bud, it is kind of like creme brulee without the crusty burnt sugar. It is good for some taste buds.
The BEST 💥
What a brilliant idea, Lan. Thank you very much. 💖💖💖
MORE Lan videos !!
Donno about this one looks really unappetizing
LAN’s videos are always on point and makes me up my recipe repertoire
Do you freeze it first?
Have you tried cold-water blanching?
Amazing