Home » Fish » The Trick to Cooking Fish – Kitchen Conundrums with Thomas Joseph

The Trick to Cooking Fish – Kitchen Conundrums with Thomas Joseph

Are you one of those people who are more apt to order fish in a restaurant rather than cook it at home? Cooking fish isn’t difficult if you follow a few simple rules. Thomas Joseph uses a salmon fillet here, but the same rules apply to whatever your favorite fish might be.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

The Trick to Cooking Fish – Kitchen Conundrums with Thomas Joseph
http://www.youtube.com/user/everydayfoodvideos

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20 comments

  1. Chocolatte Choco

    Nice

  2. Can you share with us a few recipes for sauces, garlic butter sauce, butter sauce, brown sauce etc…

  3. Your videos are amazing, thank you.

  4. Hassaan Tauseef

    @fabianwilliams just use a whisk and you're done, been making it for five years never got a single lump

  5. Hassaan Tauseef

    Thomas, soufflé is a big problem for everyone I'm sure, I never get them perfect please make a video on that

  6. Thanks!

  7. I like the way you explain things because you always have rationale about it. Not just "make-up" stories or some sorts. You really know what you're doing. #kitchenconundrums

  8. Asia Pietrulewicz

    Every day of the week? I couldn't afford that 😉 Not to mention all the electricity I would waste by preheating the oven just to warm up the fish for 5 minutes ;)

  9. CENTRAL ISLIP CONCERT CHOIR

    Is the process the same using skinless salmon filets?

  10. Gladys Cyrene Dagal

    Nice explanation about the expelling of fats. Now I know why some fishes look very oily after being cooked. Thanks Thomas. :)

  11. I've been wondering on how to turn a roux into a beautiful béchamel without developing lumps. I've read to use cold milk, others say warm or even hot milk. Help?

  12. I can never make perfect rice :( lol

  13. How do i make whipped cream keep its shape longer? Thank you :)

  14. Hi, Could you please do one on melting white chocolate? I tried using the method you've already shown but it separates so easily. any precautions specific for white chocolate?

  15. THANK YOU, THANK YOU for essentially advocating for the use of wild salmon here. It does taste better, but farmed salmon is also terrible for the marine environments where the farms are kept.

  16. I'm a vegetarian but I watch every video featuring Thomas, even if it has fish or meat! He's such a great host and I learn so much about technique.

  17. Thank you Thomas, this is the perfect way to cook fish, people always tend to over cook it………thanks for sharing.

  18. I will try this the next time I cook salmon. Thanks!

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