caliber I’d say it’s the most delicate white fish you can possibly get one flat is going to ensure contact with that pler all the way through you can use a tiny little weight you could use a small pan and this has been on for about 3 and 1/2 minutes the fish is only going to be cooking for about 4 and 1/2 minutes total I touched it on the other side just to remove the rawness I think it’s Marco who says meat cookery is really straightforward but a second can be a lifetime when you’re talking about fish cookery and that just shows you you have to anticipate the time that the heat is going to travel through that fish final probe 41.4 4 .2 between there look at the consistency of this that’s exactly what you want you know it’s an ultra fine texture and taking it any further halber than 41° 42° is actually criminal you’re going to get loads of chefs in the comment being like Oh Real chefs don’t use probes well I reckon real chefs just serve nicely perfectly cooked fish every time and make it as consistent as possible
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Real chefs know how to use the probe on the non presentation bit. ~2 years as possioner. Bang on: seconds are a lifetime. Look at your cut, look at how it is, see what it needs. Give it that. If you give it too little, give it the oven. Give it too much, it belongs to the servers.
when you touch the top of the raw fish, flip the fish, and touch the cooked side with your contaminated hand. That can't be sanitary
I prefer fried, but I’ll give you this
Halibut is the best tasting fish there is
Back when I was a chef I used timers for everything.
I moved city and got a job at a bar with a new head chef.
He wanted to do a Ramen feature every monday in this gastro pub.
He wanted the those signature jammy eggs yet laughed at me for
1) doing small batches in water at a rolling boil.
2) using a timer.
He was incrdulous thst I was the only cook that could make thease eggs perfect and faster than his method of dumping two dozen eggs in warmish water turning off the heat and coming back and some indeterminate time.
He got fired by his boss a week after I got fired becuade I didn't let his buddy leave off early to get hammerd at the bar.
My mate worked in a kitchen and he was JUST after saying how they never use probes as they can tell how a steaks cooked from experience and my med-rare came out damn mear blue. Probe all the way.
Real chefs dont consider themselves real chefs so they use probes to make sure they do their job to the best of their ability
What a line dude. Chad
Where do you get these oval metal trays or whats the name of them
I have a thermometer at home and forget to use it quite frequently! Thanks for the reminder 👌😃
Where your wok
Real Aliens don't use probes
I’m not a chef but for me that’s kinda like saying real homebrewers don’t use a Hydrometer to measure gravity. Its just a tool to make sure you’re hitting consistent results in your craft. I don’t know who would even begin to care about what other people are using to verify their methods are correct.
A SECOND?!?!
As long as the food tastes good and is cooked properly, I really couldn't give a damn what extra devices you use.
Real chefs don't have time to watch youtube!
Probes are your friends.
So many times I get asked "how do you know when your steak is done?"
Get a thermometer duh.
Real chefs don't want dishes sent back.
Real chefs don't assume that they're infallible.
Spitting facts
The most delicate is hake, surely
Bruh the line at the end is a mic drop moment.
That’s true
Yeah gordon ramsay always says that shit…ego driven cook
Real chefs also don’t measure. So yeah, it doesn’t matter if you’re using 55 grams of flour or 62 grams, it’s going to be the same thing! We eye ball everything!
Real chefs will occasionally pop out of the fucking wall and say, "Fuck, there's a horse cock in my room or a donkey dick"?
Excellent advice 👍
YES!! Leave your ego at the door, the kitchen is for consistency
Real chefs don't use probation officers for their personal gain
Speaking of real chefs, do they wear hair nets? As much as Marco pursued the highest quality cooking, I never saw him wearing one and he really should have.
I've been told this for stakes. I'm sorry i like a perfect to temp medium rare.
real chefs dont use a kitchen
this is always something i find strange on shows like hells kitchen. in season 10, barbie got FLAMED for using a probe, but she was literally just trying to not fuck up the meat after whoever else had sent 2 bad steaks. she literally did nothing wrong 😂
Real chefs use thermopens lol the only people I’ve every heard say to not use a thermometer sucked in the kitchen. All the big dog corporate, an Michelin level chefs I’ve worked under always have a thermopen on their apron it’s very standart
Your remark about Marco reminded me that Marco is a very tactile chef, he doesn't need a thermometer because he cooks with all his senses, including touch.
They ask me why do I go fishing so much
I just do it for the halibut.
Probe? The thermometer? Most chefs use those anyway 😂😫 what makes somebody a “fake” chef
He just called out Gordon Ramsay at the end 😂😂😂😂
“It was Halibut you donkey”
🤣 and fish is so much more difficult not to burn and not all fish taste better burned a bit lol.
salmon is surprisingly forgiving
Nah, real chefs don't use prob
Seems a little hoity toity. What's wrong with microwaving it in the break room at work, like the rest of us? 🙄
Touch the raw side then the cooked side
Silly comment jokes: Real mathematicians don’t use a calculator. Real basketball players don’t use a ball. Real singers don’t use a microphone. Real teachers don’t use books. Real coupon savers don’t use scissors. Real fishemen dont use hooks. Real windows don’t use glass.
Real people don’t have eyeballs.
Real arguments don’t have points.
Real Isreal Palestinian conflicts don’t use drones. Real grass doesn’t grow.
Lesson: Use a probe
Hear hear !
Probes are tools. I've never heard a fellow professional say such a dumb thing as "real chefs dont use probes".
Flounder is the most delicate and flaky