I've been a chef since the early 90's and recently retired my apron and left the hot and busy kitchen to younger ambitious chefs, I still love to cook though so have decided to create my own channel and hopefully my videos will be useful to amateur and professional cooks.
I guess if we all liked the same things, the world would be a boring place? The butter needs something tangy so maybe try this with a good squeeze of lemon? I do appreciate you taking time to comment though, thanks x
@@olcatgaming859 even if it didn't blend into the fish, you're scrapping you pan little by little. I could tell you that it mixes with every sauce you're cooking but I'll tell you about the micro cuts you're leaving in your pan surface
This looks scrumptious❤ I'm gonna try your recipe. My family members are on low carb diet and this is perfect for them. A little sugar won't hurt them, it's the flour and grains that bothers them.
this is just the cake for you then. I did start another channel and here is a link to a low carb coffee cake that you might find interesting.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XrExibGrQ44.html
I've heard the Ricky Gervais thing before, so there must be something in that. I've never had my cooking compared to Ramsay though, so I'm obviously agreeing with you there mate... Thanks
Just to give you an update - the pickle is simmering away on the stove (it's looking good) however the whole House smells of Branston Pickle ( and so dose the cat!) used red wine vinegar ( tried 5 shops for Malt - seems not to be a French thing! ) Looking forward to tasting it when it's ready!
i have never had an issue with homemade mayo, tried to make it at my moms with my usual recipe and her older immersion blender, and it never emulsified! i took it home to try to fix it, adding an egg yolk, mustard, and then slowly poor in the runny mixture, well it didn't work! so i tried it again, still hasn't thickened up. any tricks that might bring it together? or any recipes that i can use it in?
Mine took about 4 minutes on the fish side, then just about 2 when flipped over. The key is keep the heat low, as that helps to crisp the skin properly, if you do it too hot it will look done but be chewy. The best sense you have for cooking fish is your eyes, as you can see the colour and texture change.
Just stumbled upon this channel and I have to say, I absolutely love your videos. Sad to say I’ve watched all of them up to this point and I’ll have to wait for another! Cheers!
Thanks so much for that Josh, I get so few recommendations from RU-vid nowadays so I'll only ever create when the urge takes me. I'm amazed that someone new stumbled across my channel?
Thanks mate, it really does work. I do love my stainless steel pan but you have to get them so hot in order for the food not to stick that I'd never try to cook fish in them. I think I'll just carry on and make videos as and when the urge takes me, I know that RU-vid will never promote my channel, so there's no point in trying to get around the algorithm
We eat a lot of fish and frying it is such a simple and quick way to cook it. I generally use a non stick pan, olive oil and butter. Just to make things difficult, my wife doesn't like the skin whereas I do! I'll try the addition of parchment paper next time, on my side of the pan!
Did you used to have more hair, many years ago. Or am I imagining it? Mine has gone even greyer and I reckon I have lost around 6 or 7 teeth. Masticating on crunchy stuff is getting harder and harder. Beer is easier to swallow.
Thanks for mentioning that mate! I'm trying to come to terms with losing my hair, and what I haven't lost is going silver. Still got all my teeth though so I'm doing better than you I guess haha? You might want to have the occasional guinness if your on a liquid diet?
what an absolute mess, I was the head chef at the hotel in Bristol that was attacked, and the hotel where me and my partner met is also not a hotel any more. These hotels are fully booked as 'refugee camps' ?
@@unclemattscookerylessons hardly an idiot! I've nothing against milk i just don't buy it much for my other cooking that calls for milk or half n half. Cream is just more convenient for me! Thanks again for this amazing recipe.
There's many fish pie renditions online, yours is plentiful and savory. Like the leeks n peas. And cheesy. Looks a winner. Now what would you drink with that? Cider? Beer? Sauvignon blanc? Or mojitos? lol
@@unclemattscookerylessons it was a rough day my friend I saved it but then it spilt when I added more of the mixture. I gave up but don’t think this mayo won I’ll be back for a great battle. I shouldn’t have left the shitty comment I was in a bad mood from other shit not working and then the mayo wouldn’t emulsify I was over it hahah. Thank you for your hard work you have a great day
