Thaison here, I've been working in kitchens for the better part of my life. I'm currently working as a chef in a small cafe. And I'm here to help out and answer questions for all things food and kitchen related. As well as show my passion for the culinary arts.
What are the best pots and pan for even temperature and effective temperature for different types of food or just good staple ones? What should they be made of?
I am so behind, I am catching up on questions.... I was told the skin is best to keep on when cooking salmon as it helps keep the moisture and flavor in. I heard that it's the 'proper' way to cook salmon. I also heard that the skin is supposed to be good for you. Is any of this true? Or just preference? What's your opinion?
Scientifically, the most nutritious ingredients of salmon are in the fat,. Ie. In the skin. On the other hand, so are the pollutants, such as heavy metals. So it depends on the environment where the fish is caught. I personally love the skin if fried, no so much in soup.
A cool thing to do is show the comparison of washed berries to unwashed. If you add a little vinegar to a bowl of water and submerge your berries to soak, it helps remove pesticides and other contaminants. Might be a small addition to another episode that talks about produce :)
D Chow ... my work is setting a new initiative to produce videos for client outreach. So, I decided to do tutorials and quite frankly I’m having a blast! I’m not expecting much out of this. But the idea is super exciting to me.
