I feel like the trick to all restaurant recipes is just using insane amounts of butter

@skydogfpv

3 ай бұрын

And salt lol

@thisnameforshit0

3 ай бұрын

yeah

@roberthart4224

3 ай бұрын

He literally went through the whole video explaining how to render a fish correctly. The sauce with the butter was only one part of the video. It's more than just "add heaps of butter"... Your fish can still come out bad and I wouldn't eat it.

@rickmayabolis

3 ай бұрын

I discovered this trick with friends from France... the not so secret, secret of French Cuisine.

@fakepsn3266

2 ай бұрын

The cast iron also helps

Im confused. Why are people saying this is overcomplicated? He is literally frying fish on the pan and showing some professional tips and tricks on the way I fail to see where the overcomplication comes in :D Great video, keep them coming!

@bigstrawberry4552

6 ай бұрын

because if you leave 1 sec fish in pan longer or shorter it is massive difference. So, if you do, start from beginning. For family dinner buy at least 20 fillets. 90% of them will be overcooked or undercooked. Throw them away. If fish taste like you are in restaurant, you did it. You can enjoy family dinner. 😅

@ParanoidCritter

6 ай бұрын

@@bigstrawberry4552 why would you throw away the fish? I do not understand what you are trying to say with this comment? also you can cook undercooked food more to make it cooked? Have you ever cooked stuff?

@blackferdinand2260

6 ай бұрын

@@bigstrawberry4552what the hell are you on about?

@Bobble86

6 ай бұрын

Because youtube most commentors are braindead NPCs.

@YodasPapa

6 ай бұрын

Totally agree. 1. It's not that complicated, as you say. 2. Most of these steps are clearly optional. No one is saying it's mandatory to remove the membrane from the skin or use 4 knobs of butter. These are just things that are good to know if you want to aim for perfection. 3. This isn't intended to be how you cook fish every time (everyone knows chefs eat like shit at home). This is for when you want to make the most out of an expensive fillet, or to impress your guests.

I think my fish cookery is pretty decent so wasn't curious how much I'd learn from this. But that thing about the membrane on oily fish blew me away, had absolutely no idea and knowing how to render it down seems like it should make handling the tightening of the skin way easier. Constantly impressed by these videos, so many genuinely useful insights I've never heard before.

With every restaurant quality video, they always say, "just a little bit of..." and list the ingredient. When he says, "Just a little bit of salt in the pan," I'm thinking, holy hell, that's like 1/5th box of Morton's 🤣🤣🤣

@user-sj1gr6kr3e

5 ай бұрын

06:56 "Little bit of butter". Yeah, right...

@samuraistabber

5 ай бұрын

That’s the reason why people can’t replicate restaurant food at home because they’re not using enough oil, butter, or salt in the food.

@max22able

5 ай бұрын

I switched off at this point "just a little bit of fine salt... bring it to the boil"?! - my memory of school science is that only liquids can boil.

@Tzoppo11

5 ай бұрын

@@samuraistabber Yeah, but you can make excellent food with less than half of what he used. They overuse oils and butter by the truckload.

@odk1105

5 ай бұрын

the salt part was pretty retarded and wasteful

You know what I love about being taught is when it’s so easy to dissect & you find yourself saying “Makes total sense I’m going to do that”

Just did this tonight, and it was excellent! Thank you

1 little trick I've learnt is by rubbing ginger on a wok or steel pan before frying the fish, it works like the salt method that you've shown. Probably because of how it creates an extra layered surface for the meat to lay on

I am constantly reminded of just how much butter is used in restaurants

@tqaproduction

6 ай бұрын

just sad

@tomoakley760

6 ай бұрын

Well a lot of classically trained chefs follow teachings passed down from the French culinary traditions, and we all know a Frenchman is not easily parted from his butter lol

@obi-wankenobi9871

6 ай бұрын

Butter equals flavour, but it annoyed me a little when he added even more butter after taking the fish out and then left half of the sauce in the pan to, I assume, be discarded. Theres a lot to learn from professionals, but you should always remain critical.

Great instructions. You have a very clear, relaxed, simple way of explaining your technique. Much appreciated.

The tip with the salt on the pan is something I wish I knew about years ago. Brilliant

Excellent cooked fish. This is 'no compromise cooking' - crucially, 0% stress. Might be a little different during a busy service.

Your channel is a treasure for me. I really enjoy cooking and your videos allow me to turn my skills to a higher level. Thank you guys!

natural educator. I am really happy I found this channel. So much detail.

I just found my new favorite chef. Will's rhythm matches mine. Love the camera view, brilliant

@FallowLondon

2 ай бұрын

Welcome aboard!

An absolute pleasure to listen to your video. Wonderful voice, meticulously keeps our attention, and just an incredible and useful lesson! Thank you! PS, I love your kitchen!

so much to learn in just a few minutes, wow. never learned to cook a fillet of fish this way before

Excellent recipe. Really took the fish to another level. Nicely done!

That is amazing Wil! You are a master

wonderfully in depth tutorial. better than 95% of cooking tutorial videos

That salt trick is amazing to me. Never ever seen that done **anywhere**. Brilliant tip.

@musicpatron1693

6 ай бұрын

you don't even have to use all that salt..i just use oil and salt.

@lokzim

6 ай бұрын

is he just trying to heat up the pan to make things non-stick? so salt is not really neccessary it's for protecting the pan right, if i heat up the pan with more gentle fire it should work the same?

@VortexMagus

6 ай бұрын

@@lokzim He creates a salt layer at the bottom of the pan. The partially melted salt crystals will stick to all the nooks and creases of the pan and block your meat and sauce from sticking to it. Makes the cleanup a lot easier and less painful, especially if you're doing a sauce with a lot of caramelization or charring that will stick like glue to your pan. Salt is a lot easier to wipe away and even if a little stays stuck in, does not harm the integrity of the pan at all.

@sheik9956

6 ай бұрын

but wont that make the fooood extraaa salty ? @@VortexMagus

@habitualflipper5640

6 ай бұрын

Salt melts at 800 C - no ones frying pan is getting hot enough to melt sodium chloride@@VortexMagus

A genuine Masterclass !! I thought I knew a bit about cooking "round" fish. Turns out I didn't. But I do NOW !!

In my opinion there're so many strong flavours and butter in that sauce. With most of the fish being delicate, the less you do the better it will be.

@SuperKendoman

6 ай бұрын

Depends on how fresh the fish is and whether it was bled properly and iced immediately. If the eye of the fish is cloudy then it means that the quality isn't that good.

@SR-ob3wn

6 ай бұрын

Yeah I prefer my fish either baked or grilled. Just a little olive oil, salt pepper, lemon, fresh herbs. Keep it simple.

@beeble2003

5 ай бұрын

@@SuperKendoman I don't understand how your comment relates to the OP. The OP is saying they think the strongly flavoured sauce will overpower the delicate taste of the fish. That really doesn't have much to do with how fresh the fish is.

@beeble2003

5 ай бұрын

@@randompersonontheinternet8790 Good point -- if the fish is rotten, its flavour won't be overpowered by any sauce! 🤣

@blucheez19

4 ай бұрын

Seabass has a pretty strong flavor. Idk how you define your spectrum, but I wouldn’t consider it ‘delicate’ fish the way I would with tilapia or something similar, at least in terms of taste.

Great technique. I’ve definitely overcooked a lot of fish. Thanks for the points.

NaCl melting point is 801°C. I wish I had your stove, the man can melt salt, even caramelized it! Insanely good stove. 100% would recommend!

@robertcornelius8056

6 ай бұрын

How do you make caramel from salt 😢

@overseastom

6 ай бұрын

I guess the stove doubles as a forge :P Maybe he made that pan he's using just 5 minutes before this video was recorded...

@beeble2003

5 ай бұрын

He says he's _boiling_ his salt. That's 1465C.

@vaderconstantine

3 ай бұрын

there are options for high heat stove for home use. one recommended brand is Rinnai from Japan.

@shingon666

3 ай бұрын

Yeah, his terminology was wrong, but sea salt (and table salt in general) has huge amounts of water inside it. It forms part of its structure, and it can actually be boiled away to form a layer of thick, dense salt. The impurities that come within that water CAN burn and change color, so it might look "caramelized." So, although his words were wrong, the concept is not entirely wrong. And it works, so the results justify the means.

Incredible!! Thank you.

Valuable tips as usual 👍 Thanks guys

I've noticed that "restaurant quality" usually just means to drown it in butter or oil. My philosophy never fails

Gorgeous. Absolutely gorgeous. I wouldn't put any sauce on the top of my fish as there is plenty for the customer to use on the bottom of the plate IMHO. That said, fantastic technique for a brilliant piece of fish.

This technique worked great for Coho, using carbon steel, and the pan sauce was really tasty.

Wow man 😮what a great teacher. You've taught me a great deal in such a short time. Definitely subscribing to your channel.

Amazing, looks delicious.

I learned so much, thank you.

For someone who is "just" a hobbychef this is great. You make something I feel is hard look easy and doable. Will have to try as soon economy is allowing it! Thank you alot! Also, have an awesome 2024! :D

Please keep these techniques videos coming different cuts of meats/fish and different cooking techniques. Loving these uploads

this fesh looks amazinggg

Looks great!

10/10 from Iceland. We often cook Atlantic wolffish (Steinbítur, or 'Stone-biter' in Icelandic) as well as common Monkfish. Superb, clear instructions takk fyrir/thank you sir.

Im an amatour here. Im watching you from some time. That, my Friend, is real art. All the respect. Im gonna try your dish next time im gonna be near London. Keep it up!

Thank you, chef. I will cook salmon this way for my grandmother.

what I love about this chef and channel is how fastidious he is about cleanliness. hes always wiping down everything even in the heat of a busy rush. more than anything else he does or shows, its that quality that tells me he is a professional. Even above technique, organization and cleanliness is paramount!

@nyquist_control

6 ай бұрын

That's standard for any decent chef. A clean station is more efficient!

@formxshape

6 ай бұрын

He was wiping things with the black cloth, that hand…then same hand touching raw fish, back on cloth, then touching cooked fish with same hand… yuk.

@majesticpbjcat7707

5 ай бұрын

​@@formxshapeI notice most people in general (not just pro chefs and home cooks) do this and it drives me nuts. People use a towel WAY too much as if it's some magical tool that makes all the dirty stuff go away. Re-wiping surfaces over and over again, touching it with their hands that are also touching the food. It's disgusting! I see people of all skill levels doing that. I can't stand it. 😫

@rjr7781

5 ай бұрын

Ok…He’s literally rubbing raw fish on every surface. The problem here is that he was playing with the food more than usual because he’s filming, but probably still in the habit of wiping things down. I bet he doesn’t touch the food this much when not filming, but this isn’t a good example of what you’re trying to convey. I thought maybe he cleans his hands off camera, but nope, it’s raw fish straight to towel, and towel straight to work surface.

Thank you it's very good

As a Chef, I do appreciate your method and approach to this. All up until the butter,which contains whey which includes ...water. Basting,and in the method you were using to me is used for more heartier proteins where it requires a lack of fat. The same method could have been achieved by using a lower temperature oven, still with the skin down (maintaining even more crispiness of the skin) and it brought up to temp in the same pan. If you were attempting to set up your sauce with a butter source first, you could upon bringing your fish out of the oven,remove the fish on to a pan, flesh side down. Then in the pan begin your brown butter,caper,acid/wine. By the time you have achieved the desired reduction, take your holding pan with your fish and it should have "bled" a little. Incorporate that into your sauce and you have achieved the same as well as maintained a superior crispness. And pouring any sauce over crispy skin is just a utter waste of the time you just invested in making it crispy in the first place. I do not know why Chef's teach this method

Thanks for the vid. great tips

fantastic, thank you!

"a little bit of butter" lol

Perfect!

excellent stuff as usual

I thought I was knowledgeable until I watched this video. Well done brother 👌👌🙌 learned a bit more today.

so many minute, awesome, pro tips in here. cheers

That salt trick...very cool

I'M NOT DOING THIS ANYTIME SOON BUT GOOD TO KNOW 😆

That non stick method 🔥

My favourite part is the Chef moving the pan position on the stove. Even though it’s a cast iron pan, nothing heats evenly 100% so moving the pan to allow for a constant temperature is what makes the difference on how you use knowledge at its best.

What temperature does the pan need to be at when doing the pre skin rendering?

This guy cooks with finesse. Love it.

Thx for vid. So u couldn't two portions at once? of not why? coz it will absorb too much heat?

Lads with Xmas coming up can you do a video of how to carve turkey and/or chicken please? x

@oiuaxioy4gr

6 ай бұрын

they have a video on carving chicken already!

@VaoDxArchAngel

6 ай бұрын

there's hundreds of videos on how to carve turkey and chicken. Everyone does it the same way my guy

"Subscribed", Vastly more educational and helpful than I expected, (see also their other videos and comments below)

Will using a thermometer help for first timers to give parameters? What to do if it wasn't hot enough the first time in the pan?

1:30 mate it's incredible that you are able to somehow bring salt to a boil without 800c heat and then also caramelize it somehow without any sugar. Hopefully some scientists can learn from your ability to entirely ignore the laws of physics

@beeble2003

5 ай бұрын

800C will only melt your salt. Boiling it is more like 1500C.

@HithertoPaintball

5 ай бұрын

Thank you.

Did you wash the pan with water/soap after binning the salt, or did you just wipe it?

Beautiful

Absolutely brilliant channel this. Food and techniques being shown are different class. Best advice i heard on here and what i tell people who want to become chefs is to skip college and get straight into a kitchen and learn the craft. Anything i learnt in college has been useless in the heat of a busy service.

wait... caramelizing salt? I am not sure that I understood that part?

@frezzingaces

6 ай бұрын

Yeah I don't think caramelize is really the correct term here, there's no chance of a maillard reaction happening with salt. Nor getting it to 'boil' (although salt does actually boil, but at 1.5 thousand degrees). I think what he's meaning is treat it as if you were *trying* to caramelize it, or boiling a bit of water, high heat.

@prunoki1

6 ай бұрын

he wanted some colour on it, that's what he meant

@edwarai7305

6 ай бұрын

the pan creates a protection and the fish skin does not stick

@jasons9m

6 ай бұрын

The salt helps exfoliate it and loosen up leftover residue from past cooking; when heated with oil, it makes the pan close to nonstick.

@AI-00000

6 ай бұрын

This entire video is nonsense. Imagine overcomplicating or overexplaining how to sear a fucking piece of fish. It's fish skin, it crisps itself. Lol.

Will, Chef, Legend! Thanks for sharing! 🙂😋

They love their sauces in the UK

With that much butter, anything is great

"Little bit of butter" 😂

Hello chef, what book do you recommend to learn professional cooking? In a short time I will begin to learn it at school, but I want to have a good base of knowledge.

F*ing awesome -- thank you!

Wow!

what equipment do you use for the pov view?

Carmelize the salt? Lol wtf?

@Ygg235

27 күн бұрын

Let him cook

great video.

I think that if you have a thin piece, go hi heat and go on for a min then put on a cold surface for a min, then go on again, so as not to overcook right away whist heating the skin quickly.

what's the membrane that he is talking about? also, if the internal temperate is 44 degrees only, i don't think it's FDA approved safty temperature to eat

I’ve always wondered, what kind of spoons do you guys use in the restaurant?

@qu1rky149

6 ай бұрын

Metal ones by the looks of it !

nice.

I appreciate the professional tips, esp that nonstick salt trick Thank you, chef

Just yesterday I cooked cod using simple pan. Just used piece of baking paper and oil. That's it. In 10-12 mins boom done.

Excellent chef , loved it but I would be in the shit with orders flooding in 😂🙌

Lovely patina on your knife!

@jengel7214

6 ай бұрын

Blok knife at a guess

@protopigeon

6 ай бұрын

Could be yeah @@jengel7214

So literally, "a little bit of butter" =3 1/2 tablespoons of butter. That's how I cook my steak.. so fair enough

Wait, why do I feel like some restaurants can't even approach this perfect quality but this guy makes it look easy. Do people just not try at work?

@CodyTravers_

5 ай бұрын

Cause at lunchtime he might be making 4 of these at the same time 😅

What does burnt butter taste like? That’s the only bit I don’t understand. Otherwise amazing. Thank you

How can salt carmelize? Carmelization is a reaction involving sugars.

Good vid, calmly presented. One point, though, no matter how hard you try you'll never caramelise salt - it has no sugar in it. What you're doing is browning it.

I really like that knife you cut that fish with... Perfect size and shape to do most of the kitchen tasks...Could you tell me what brand is it and where can I possibly buy it?...thanks

@r09d98

6 ай бұрын

Looks like a Deba knife. It's meant for cutting through fish bones and quite thick, for general tasks you'd probably want a Gyuto knife - similar shape but much lighter. If you're in the EU Miyabi is a good brand to look for (german engineering + built in japan).

Chapeau!

Do you mind telling me what knife you have?

Well, this is definitely a challenge now.

How is he handling the cast iron pan with bare hands??

does the salt trick work with stainless steel?

does this method work with stainless steel frying pans?

All this content is super helpful to teach us how to cook like chefs do! Just a comment on the theories (which by no means make the content less useful): The salt is not (and never will) caremalized. the cast iron pan just released the stuck polymerized oil due to heating. Chefs normally are amazing practitioners who know how to cook as opposed to theoretical researchers who understand the theory behind. Also Maillard reaction (by definition) is not and is different from Caramelization. Mallard is a protein reaction (for fish, meat, chicken), caramelization is a sugar reaction for well sugars and starches.

Soigne chef!

the skin doesn´t get soggy once the fishis turned and you add brown butter over the skin ?

Is that FF7 Jenova music in the background?

Could this work with hake?

I attempted this and it was not as easy as it looks. Still tasted good though.