This chef only cooks his fish to 90 deg & sends it out when it climbs to 106 deg. Is this normal?
This chef only cooks his fish to 90 deg & sends it out when it climbs to 106 deg. Is this normal?
by TonsilStoneSalsa
28 Comments
DanimalPlays
You can eat fish raw, sushi is perfectly safe if you do it right. But this is weird, like either cook it or don’t. Lukewarm fish sounds goddamn disgusting.
geferttt
Seems pretty straight forward to me. Same principle as beef steaks, any red meat really. The outside temperature will slowly move its way into the middle of the meat once its been taken off the heat. If you cook the meat to internal temp on the flat top, by the time it gets to the table it will be well and truly fucked.
I worked in a place where we did basically the exact same with barramundi. Crisp the skin for like 4-5 mins then hit the other side for like 20 seconds. Let it rest for a few minutes before sending.
Its funny cos he even touched on the stigma around fish. People think you have to cook the fuck out of it for it to be safe.
darkeststar
It’s not “normal” because restaurants are obligated to cook to specific temperatures for each kind of food for safety reasons. That being said, you are allowed to skirt around that often by just putting disclaimers on your menu that the dish is prepared under the safety temperature and by ordering it you agree that it’s your fault if you get sick from it. This chef works in fine dining so they are certainly applying that method.
Many, many foods are totally fine to eat under the recommended safety temperatures if they are prepared correctly, since the recommended temps are safeguards for protecting the most vulnerable in the population and not an actual rule of the food itself.
Burn_n_Turn
This is the way I was taught to cook these fish on a plancha.
ComprehensiveRepair5
The FDA has brainwashed american chefs on fish temperature. His way is called “rosé à l’arrête” and is widely used in fine dining and reputable fish places around the world.
Ambitious_Win_1315
normal? no but for the reason is because most cooks and chefs aren’t as skilled and knowledgeable as this man, and most people over cook food
SgtLtDet-FrankDrebin
Pretty normal outside of branded kitchens in the uk. You’re told to cook everything to 75c+ to comply with EHO or in house compliance standards.
I was taught to serve fish off the bone at 44-46c and on the bone at 55-60c, depending on if it was carved at the table or not. If you dont have a probe, or the batteries just run out on you, then you use a cake tester and feel for the ‘pops’ between the grains on meatier fish.
SleepyBoneQueen
I just sear one side really well, flip it, hit it with wine/citrus/butter and leave it there till it gets to where it needs to be
branston2010
This is some perfection in technique. But you have to have the clientele who will be happy with whatever you put in front of them because they trust the chefs, not the standard tourist crowd.
CurrentSkill7766
Depends on the fish, the dish and the customer. If it works, it works. If it doesn’t…..
DahWolfe711
It’s not normal but most fish starts to get denatured around 130 degrees so good for him. Dudes fish is probably fresh as fuck also, makes a huge difference.
Imagine if we collectively cared about food more!?!
AggravatingBet5558
Worked under a chef in fine dining that had us cooking fish no more than “med-rare”
Oil_of_LA
Fallow is an amazing casual london restaurant, and the two chefs who started it, and their youtube channel, are like a bible amongst my cookies
Kurrukurrupa
Yeah cause they are professional.
unbelizeable1
>there is a balance, if you put your fish on a cold plancha it will stick like shit to a blanket
Poetry.
CrunchyLikeMilkk
Carry over cooking is all this is.
As chefs we understand heat to just be another type of energy wave. That energy wants to vibrate essentially, and when you remove something from heat, the exterior layer will be the temp of the oven or surface it was just on (heavy vibration). Although you’ve removed it from the heat source, the exterior heat will continue to “wiggle” its way through the food until it’s settled down. This is the same concept behind why your steak bleeds out if you cut into it right off the grill, the heat internally is essentially vibrating the water out of the food still. Picture it like the rings in a pond when you drop a stone in it, but backwards. The heat waves radiate towards the center.
Same thing with a cheesecake you leave on the counter to get to room temp once it’s out of the oven, or cookies you pull out when only the edge is golden brown. We call the time for the food to relax “resting” and it is crucial to increase moisture in any protein you’re cooking. Even a well done piece of protein will be juicier rested than not rested. The higher the temp you’re cooking at, the further the temperature swing after resting as well.
I’m a chef too btw.
WestFun1693
If the fish is fresh and clean there’s no harm in it. I personally don’t like the texture of fish that isn’t cooked through.I have found most customers like the same. It’s all preference at the end of the day.
raretroll
I’m very curious if a piece of fish only cooked to 90 degrees will ever reach 106. 16 degrees from residual heat? Seems unlikely.
Kiwilad699
Used to do it with chicken lol, it was so juicy and fully cooked after resting.
NoNoNotTheLeg
Just saying, this and all the other videos I’ve seen from this channel are superb.
Ok_Donkey_116
Seasoning checks out. But seriously, they never mention the temp of the fish when they start to cook. Is it 35 or 70?
General-Number-42
The fish is going to be drier than the Sahara at 106.
GreenfieldSam
This is a good cooking technique. And in the United States, almost all fish is flash frozen to kill any potential parasites.
That being said, it’s worth noting that cooking to this temperature won’t kill tapeworms for example. And if you have wild line caught Alaskan salmon from day boats it may not be flash frozen. Ask me how I know!
Moonlitnight
Jack and Will can cook my fish however they see fitting.
TheCursedMountain
Yes it is
funky_bebop
Did OP miss that the cook means Celsius and not Fahrenheit?
_Batteries_
Man has stars.
hawthorne00
He doesn’t mention the oil – is it grape seed oil?
28 Comments
You can eat fish raw, sushi is perfectly safe if you do it right. But this is weird, like either cook it or don’t. Lukewarm fish sounds goddamn disgusting.
Seems pretty straight forward to me. Same principle as beef steaks, any red meat really.
The outside temperature will slowly move its way into the middle of the meat once its been taken off the heat. If you cook the meat to internal temp on the flat top, by the time it gets to the table it will be well and truly fucked.
I worked in a place where we did basically the exact same with barramundi. Crisp the skin for like 4-5 mins then hit the other side for like 20 seconds. Let it rest for a few minutes before sending.
Its funny cos he even touched on the stigma around fish. People think you have to cook the fuck out of it for it to be safe.
It’s not “normal” because restaurants are obligated to cook to specific temperatures for each kind of food for safety reasons. That being said, you are allowed to skirt around that often by just putting disclaimers on your menu that the dish is prepared under the safety temperature and by ordering it you agree that it’s your fault if you get sick from it. This chef works in fine dining so they are certainly applying that method.
Many, many foods are totally fine to eat under the recommended safety temperatures if they are prepared correctly, since the recommended temps are safeguards for protecting the most vulnerable in the population and not an actual rule of the food itself.
This is the way I was taught to cook these fish on a plancha.
The FDA has brainwashed american chefs on fish temperature. His way is called “rosé à l’arrête” and is widely used in fine dining and reputable fish places around the world.
normal? no but for the reason is because most cooks and chefs aren’t as skilled and knowledgeable as this man, and most people over cook food
Pretty normal outside of branded kitchens in the uk. You’re told to cook everything to 75c+ to comply with EHO or in house compliance standards.
I was taught to serve fish off the bone at 44-46c and on the bone at 55-60c, depending on if it was carved at the table or not.
If you dont have a probe, or the batteries just run out on you, then you use a cake tester and feel for the ‘pops’ between the grains on meatier fish.
I just sear one side really well, flip it, hit it with wine/citrus/butter and leave it there till it gets to where it needs to be
This is some perfection in technique. But you have to have the clientele who will be happy with whatever you put in front of them because they trust the chefs, not the standard tourist crowd.
Depends on the fish, the dish and the customer. If it works, it works. If it doesn’t…..
It’s not normal but most fish starts to get denatured around 130 degrees so good for him. Dudes fish is probably fresh as fuck also, makes a huge difference.
Imagine if we collectively cared about food more!?!
Worked under a chef in fine dining that had us cooking fish no more than “med-rare”
Fallow is an amazing casual london restaurant, and the two chefs who started it, and their youtube channel, are like a bible amongst my cookies
Yeah cause they are professional.
>there is a balance, if you put your fish on a cold plancha it will stick like shit to a blanket
Poetry.
Carry over cooking is all this is.
As chefs we understand heat to just be another type of energy wave. That energy wants to vibrate essentially, and when you remove something from heat, the exterior layer will be the temp of the oven or surface it was just on (heavy vibration). Although you’ve removed it from the heat source, the exterior heat will continue to “wiggle” its way through the food until it’s settled down. This is the same concept behind why your steak bleeds out if you cut into it right off the grill, the heat internally is essentially vibrating the water out of the food still. Picture it like the rings in a pond when you drop a stone in it, but backwards. The heat waves radiate towards the center.
Same thing with a cheesecake you leave on the counter to get to room temp once it’s out of the oven, or cookies you pull out when only the edge is golden brown. We call the time for the food to relax “resting” and it is crucial to increase moisture in any protein you’re cooking. Even a well done piece of protein will be juicier rested than not rested. The higher the temp you’re cooking at, the further the temperature swing after resting as well.
I’m a chef too btw.
If the fish is fresh and clean there’s no harm in it. I personally don’t like the texture of fish that isn’t cooked through.I have found most customers like the same. It’s all preference at the end of the day.
I’m very curious if a piece of fish only cooked to 90 degrees will ever reach 106. 16 degrees from residual heat? Seems unlikely.
Used to do it with chicken lol, it was so juicy and fully cooked after resting.
Just saying, this and all the other videos I’ve seen from this channel are superb.
Seasoning checks out. But seriously, they never mention the temp of the fish when they start to cook. Is it 35 or 70?
The fish is going to be drier than the Sahara at 106.
This is a good cooking technique. And in the United States, almost all fish is flash frozen to kill any potential parasites.
That being said, it’s worth noting that cooking to this temperature won’t kill tapeworms for example. And if you have wild line caught Alaskan salmon from day boats it may not be flash frozen. Ask me how I know!
Jack and Will can cook my fish however they see fitting.
Yes it is
Did OP miss that the cook means Celsius and not Fahrenheit?
Man has stars.
He doesn’t mention the oil – is it grape seed oil?