Most People Are Cooking Salmon Wrong! Try These Japanese Tricks for Perfect Salmon Every Time

1위@kraka2oanIner3 days ago

This is my take: 0. Store salmon in 'fridge, skin-side UP 1. Remove salmon from 'fridge 2. Allow it to sit 15 min. skin-side UP 3. Sake treatment; let it sit 10 min. 4. PAT DRY ! 5. Score the skin 6. Salt both sides 7. Pre-heat pan on medium 8. THEN, add oil; swirl 9. Add salmon skin-side DOWN 10. Leave it alone; don't touch (!) 11. Flip, only when it slides freely 12. Turn heat DOWN (medium-low) 13. Remove, when slightly underdone in center 14. Turn off the heat 15. Add butter, soy sauce to pan 16. Coat the salmon 17. Grate daikon; add lemon wedge 18. Last three steps CAN be optional, but are worthwhile(!) I added "step zero", found in another video(!), as this helps with moisture, NOT going into the skin, initially. Lord knows, I'm an insufferable complainer 🙄,(see below) so I'm pro-actively making an understandable, chronological summary; I hope it helps! THANK YOU, Yoshidas! 😋❤번역 보기

2위@chrisyung40554 days ago

Confusing at times with the sequence E g. Skin first but then the video has the flesh down on pan.번역 보기

3위@dfrankl413 days ago

if you listen closely, and not watch too closely, it’s easy to follow… I also appreciate there are a lot of cooks who are well aware and practiced at cooking.. that’s terrific..!! There are also many people who do not know anything about cooking, let alone cooking fish… so her slow steady explanations of why you do each step helps them to better understand the principles behind the way things are cooked… and that’s valuable information, whether you know how to cook or not… so please be kind, and think of those who need the reassurance and reasons why we cook the way we do… 🥰번역 보기