"Season it straight away, and what that does is obviously seasons it" Legendary

@martakudyba2898

2 ай бұрын

Got to love him ❤

@poquitovibes9432

Ай бұрын

❤

Hi Andy, adding alcohol as a water replacements makes the fried batter more crispy vs a fully water batter. While in the batter, the alcohol will still work as a 'wetting' agent. But upon frying, the alcohol will evaporate and the crust will be more crispy when compared to a full water batter from which less moisture will evaporate. A 40% proof (80 proof for the Americans here), you'll have 40% less water to evaporate vs 100% water. Alcohol evaporates at a lower temperature than water (78 Celsius vs 100 Celsius / approx 173 F vs 212 F).

@bensmith7536

2 ай бұрын

ok thats cool, i never thought of the water content being replaced with alcohol, makes perfect sense.

@hailongnguyen7356

2 ай бұрын

i often see people using beer as the wet ingredient for the batter, that totally makes sense

@walterp8945

2 ай бұрын

@hailongnguyen7356 ​The beer will also add additional taste. Another option is to use batter made from fermented dough. Works well for my sourdough starter left over.

@nikiTricoteuse

2 ай бұрын

That's brilliant. Thanks so much for explaining "the why" (and as a bonus explaining the different in alcohol proofs). I've heard of people using vodka in pastry as it apparently adds extra flakiness. I guess because of the alcohol evaporating. I believe the beer is mostly for flavour as there's a few recipes around for "cheat" bread that uses baking powder as its raising agent and beer as it's liquid, to make it taste like yeast bread.

@rakdoss8455

2 ай бұрын

It's also a very common ingredient with Tempura techniques in Japan (which is what Heston was researching with his In Search of Perfection recipe. As well as adding a few cubes of ice to make absolutely sure the gluten doesnt develop (but i don't think the ice is completely necessary

Best cooking channel on youtube.. No ADHD editing and no throwing ingredients around 😅 Lovely work mate 👍

@sabatino1977

2 ай бұрын

I know exactly what you mean! This morning I saw a youtube short video of the making of some dish and the jump cuts and tossing of the ingredients almost gave me motion sickness. What's worse, they don't even give you the recipe!!

@Makrel94

2 ай бұрын

@@sabatino1977 I completely agree 🙏

@conceptrat

2 ай бұрын

Was just thinking that exact same thing.

@leandraleo281

2 ай бұрын

Adhd editing💀💀 best descriptor ever

“Season it straight away, what that does is obviously seasons it” 3:07 🤣🤣

I didn’t think I I would watch the whole thing when I saw it was 20 minutes, but now it’s done and I’ve learned some new ways to cook fish. Very engaging and great that you are quick and simple with several different varieties. Thank you for sharing!

@amandacurtis7245

2 ай бұрын

One thing- I didn’t see a pan fries link in the video or in the more/description. I’ll go hunting for it but wanted to ask if I missed it somewhere. (I always think it’s funny when you point to a corner of the screen and there’s nothing. 😂 usually would say oh KZread must have changed how they do things… but this one was posted today so maybe not. 😅)

@Raschi.K

2 ай бұрын

@@amandacurtis7245 If you click the I up in the right corner of the video you will se the video he is talking about :)

@andy_cooks

2 ай бұрын

Here's the direct link - kzread.info/dash/bejne/p4Vn0syxYqm-hJc.html ✌️

I used to cook fishes terribly before this video. Thanks to you I can have an opportunity to redeem myself in front of my family.

@adamdrozewski7672

2 ай бұрын

How is it possible that within 2-3 hours after the recipe video is posted you can say this?

@oscarwarren9709

2 ай бұрын

​@@adamdrozewski7672 the OP said they have an opportunity to redeem their self in front of their family, not that it happened already.

@zigadiboom98

2 ай бұрын

@oscarwarren9709 OP also stated they "used to cook fishes terribly" implying the change has already occurred. Andy's a great chef but he's not doing voodoo here.

@oscarwarren9709

2 ай бұрын

@@zigadiboom98 The OP is probably speaking past tense in regards to that since this video solves that problem for them(theoretically).

@NotChefCook

2 ай бұрын

@@adamdrozewski7672-Bee... cause he watched the video ? 🙄

Hey Andy! Me and my dad love watching you're videos! We are from Sweden and we would love to see your take on one or two Swedish classic dishes! The cuisine is called husmanskost and my favorites are: Biff Rydberg, Meatballs with masshed potatoes and pickled cucumber, and pytt I panna! We both think that the Swedish kitchen is under represented in the world! Thank you Andy and keep up the good work!

@vaazig

2 ай бұрын

Pytt i panna is one of these dishes from history that was all about using up good scraps. Its delicious. There is another Swedish dish as well: lapskojs. It's comfort food, plain and simple.

Greetings from Sweden. I must comment on your way of cooking fish. I believe we have the tradition in all of the Nordic countries and it is that we cook our fish at much lower temp than you are. 120° Celsius in the oven and we consider the fish being ready when it reaches 48-52° Celsius or just when it starts flaking. Often when you eat fish in other countries we feel the fish is quite dry. Not sure if it is tradition or if our fish coming from our cold water in North Sea react differently when it’s cooked. Otherwise we love your show up here as well! 😊😊

@none-js4kr

2 ай бұрын

Don't y'all leave fish out to dry for months

@korylp6219

2 ай бұрын

52-55 deg C is when I pull out most of my fish especially salmon. Deliciously moist and melts in your mouth

@isagrace4260

Ай бұрын

I love this style! You have a very good supply of fresh, local fish in very cold waters. I wonder if the preference for minimally cooked is a direct result of this. Not sure but reminds me of the best sashimi

I guess I’m having fish tonight. Thanks chef

@andy_cooks

2 ай бұрын

Enjoy!

Andy, would be super helpful if you showed how to best enjoy each different fish variant. I know that sounds dumb, but it would add some nice context about how best to enjoy each variant of fish - especially the steamed fish

Grillled fresh Barramundi is hands down the best fish I've ever eaten.

One of my to go youtube cooking channel when looking videos to learn cooking from. Cheers for the new video andy!

@andy_cooks

2 ай бұрын

Thanks for watching legend!

Love the nori/sous vide idea, I’ll be trying that soon. Thanks.

The vodka evaporates alot more and quicker. Resulting in a crispier batter

@itsjustme7487

2 ай бұрын

Thank you.

@jacko8603

2 ай бұрын

@@pretendtobenormal8064 cheers is isaac newton

@Kazdy

2 ай бұрын

So weird, I know KZread rotates the comments but this comment of yours came up exactly when he said he didn't know what the vodka was for. Top commenting!

@markmay184

2 ай бұрын

Correct ✅ and the higher the proof, the better 🥴 A ratio of 3 parts beer to 1 part Vodka is good, and the colder the beer/batter, the crispier the end product

Apparently vodka wets the flour without it adding a gluten formation. And the volatility of alcohol into the oil evaporates fast helping the poof. I think.

Andy! Yes Chef! Legend! Peace and ❤ to you and all of the team

It feels with your studio, the way you cook, and talk through what you're doing like I've chucked a sickie from school and I'm watching you on the TV. Love the vibes!

Poached Gurnard, with cream and leaks. Twas a childhood Kiwi nightmare. Now can't get enough. Great clip. Cheers

Thanks Uncle Andy 🦈🐡🐠🐟

Thank you Uncle Andy ! Now I watch this video everytime I cook fish until I master cooking different kinds of fish. My son and I loves to eat fish !

Sooo happy with this tutorial! I looove fish 😋

can you make fish curry please!

I'll need to get me a fishmonger. Heck, I need to get me a family!

You are the best. Always sharing your knowledge to ordinary people like me.

Excellent advice definitly going to try all rhese methods ❤

Crispy bits are the best 🤩 Good for you, Mitch 🙂👍

Thank you!!! I AM one of those who iss intimidated by cooking fish, but this is so clearly laid out, I'm going to give it a go!

my new favourite cooking channel. Love your vibe and cooking!

Loving these style of videos where simple techniques are shown. Cheers mate!!

Thank you Andy for coming up with my favorite dish/recipe I love fish 🔥💯🏅🌟😋😋

I love fish, thank you for showing how easy it is to cook. I love fish tacos and I think they are on my menu in the near future!

Gracias Chef Andy, your are the best!!!

Fish over coals has been a long time favorite while camping 👌🏽

@andy_cooks

2 ай бұрын

It's so good!

Always great to watch

Less dishes for Desi & cooking without footwear on ❤❤❤❤ ty for great inspiration to cook our own yummy seafood ❤

Love you love the show love everything, can’t wait to make fish and chips now at home

I recently put my 2 kids that have left home onto your channel, your ability to make things so simple and tasty, along with your explanations, put you up there with the best in my opinion.

Thank you Andy! ♥️🙏♥️

Thank you for this video Andy! I would like to try to cook the last recipe in this video!

Love this episode. Thanks Andy

Thank you for this video!

Great episode. If you don't have wine for the poaching, celery stalks with the leaf and parsley added to the shallot will give you a nice court bouillon to poach the fish in.

Great video Andy, thanks! I'm from Newfoundland where fish is a pretty big deal, and I enjoyed watching.

Very comprehensive review thx

Ballotine refers in the classic sense to a whole chicken, deboned, stuffed and rolled into a log shape, often held together with cling wrap and poached. You could also braise or roast it.

Great video! Vodka in the batter because alcohol evaporates quicker than water which leads to crispier batter.

I will try some of those recipes. Thanks.

Amazingly informative video 👍🏼

Great video, thank you for your work

I love cooking and love fish. There is a lot of tips I have just learned from this video. Uncle Andy! You are a great teacher! It's a pleasure to watch your videos, not edited to a silly extent, everything visible and easy to relate to, lots of helpful tips and ideas, explaining step by step. You have helped me to perfect some techniques I never used in fear of my fish falling apart, burning and wasting. Thank you for all the help. Off to fry some excellent whitebait. Greetings from the UK!

One of the best non nonsense videos I've seen. Superb!

Late for this lent, good for the next one. Thank you!

@pauljordan4452

2 ай бұрын

Still on Fridays.

@vitomanoeli

2 ай бұрын

sure thing! God Bless

Great educational videos Andy!

Great vid. Thanks Andy.

great work Andy.

Super video, super educational!!!

Just poached fish for the first time and it turned out lovely! Nice fresh/healthy weeknight meal. Thanks for the tips.

I love this trick, I learned it a couple years back. The vodka basically dries the batter out a lot faster than just water on its own. Leaving it crispy even hours after cooling. Thanks for the videos 🤘🐛

@thearcherofjustice1492

2 ай бұрын

That's interesting, I didn't know. However vodka is very costly here (the genuine quality). I never buy any alcohol. I used to be surrounded by people who loved it too much 😬 also it's not that I don't like it, but I avoid ever drinking any. The trick to staying much younger even at 68...by the way, I once an excellent funny publicity on Vodka :.... Have to look up it's title 😉

@thearcherofjustice1492

2 ай бұрын

Voilà :Wodka Vodka - slaving all day commercial 😂🤣😂 Enjoy

@blairhoughton7918

2 ай бұрын

It's going to lower the temperature of the boiling liquid coming out of the batter, too. I wonder if that doesn't help because the batter cooks more before the fish, without having to use too high an oil temperature.

Love your content as usual, glad to see how much work youve put in and also how far you came. Keep up the good work :D

This is the video I was looking for a whole KZread, thank you Andy

Thanks for having the non alcohol alternatives Andy!

Lovely!

This Kiwi is by far my favorite YT cook instructor. Simple, clean and unadulterated cooking. I do wish he'd get a bit more sleep though, very dark under the eyes.

Thank you for your content! Cheers from the US

I'm so jealous of how your oven has the pull out rack. Wish mine did that. Hmmm....I work in a machine shop, just need some guides, bearings......I'll brb!!! To the shop, AWAYYYYyyyy!

@adde9506

2 ай бұрын

I wasn't aware they made ovens where the racks don't slide out. They even have a notch to keep them from falling.

@Azzury.

2 ай бұрын

How is it possible your racks don’t slide out? How do you get them in there? Are they fixed in?

@m.theresa1385

2 ай бұрын

So strange that your oven racks don’t slide out. Even the racks in my toaster oven do, otherwise I’d probably burn my hand/wrist/arm.

WoW Chef Easy peasy 😊

Absolutely Stunning. ♨️👍

Thank you for this video. I love fish, but have never known how to cook it other that grilled.

@andy_cooks

2 ай бұрын

Grilled is a great technique but definitely give another one a go and let me know how it ends up

Thanks ❤👍

thank you for the methods

Watching you cook has become an addiction. It’s very therapeutic

You are amazing! Thank you for showing me how to cook fish!

Vodka is used in the batter because it evaporates faster than water when frying, thus creating a crunchier crust

I have always wanted to do the steamfish recipe but was not sure how to go about. Your presentation makes it achieveable for me. Thanks.

Amazing skill!!!❤

this guy knows what he is doing. thanks for sharing.

Last method took me back my tafe days. ❤

very nice, love it bro

Amazing..❤

Thank you so much, Andy. As you said, cooking scale fish is daunting to me. I can make shellfish, no problem. I really want to add more scale fish to my diet & these recipes are perfect.

@andy_cooks

2 ай бұрын

Awesome, glad you enjoyed the video!

Thanks Andy! I’m looking forward to trying your crispy whole fish. I usually also add diced tomatoes and a sprig of thyme when poaching fish. Just that with some toast, rice or pasta makes an easy meal. (When in doubt and super lazy I season it, wrap it in foil with some butter and shallots or onions, and pop it on a tray in the toaster oven. It’s done in minutes. I guess it’s similar to your fish in a bag)

This helps me a lot

Dude, I love your videos. Thank you so much for doing this!

Years ago I lived in Japan for a month and I can now longer eat fish after all that!! I live through out the century and had much foods!

Hey Andy.. pet peeve… the “d” in Vide is not silent! Sous Vide means under vacuum. Great video! Thanks.

Beautiful 🎉

Loving the skills based vids.

inspiring me as always🤗

Keira bro 😎 love watching your stuff.

How about a zarzuela, Aussie-style? Love your cooking, loads of thanks!

I love red snapper!! We cook it a lot in my hometown (Genoa) 😊❤

Great timing with this one, was thinking about going fish next weekend.

Hi Andy, I cooked fish in the bag for my mother in law for her birthday and she loved it.. Thanks a lot for the recipe. It was very simple to cook, but the flavours were just amazing.

Thank you, wonderful as ever! Sous vide ((under vacuum)) method with nori does look *stunning 😸

Love it all, Andy! Cedar planks are something we do often as well!

I only cook Salmon one way, fried. Fish is intimidating so thank you. I've saved this video to keep as a reference and will learn from it.

Your work is to discover your work and then with all your heart to give yourself to it.

I am subscribing... and I need more of these.

ballottine, great french Andy !

Basic Mitch. Chowing down on the batter flakes XD