it's basically to protect the meat from direct heat! contact with the actual metal which can dry out or even score the meat. claude bosi also uses this technique and marco pierre white did it with tin foil with lamb in the harvey days! works a treat!
It's non stick baking paper, stops from sticking also prevents direct heat creating a sear/drying the fish out. By doing this the fish comes out in a way you might get from lightly poaching/steaming
Hi! I really want to know why he uses paper (in my country is called "papel encarado") inside the pan when cooking the fish. I've seen this but I have never used in pro kitchens.
Yet again he has induction tops, combi ovens, a spare kitchen for prep and sauces, a pastry kitchen. This kitchen here is the service kitchen. As small as it is, the equipment is top notch.
Tom has a nerve to sell his fish and chips in Harrods for thirty five pounds - and only a few chips in a pretentious small container on the plate. Part of rip off Britain...having a laugh eh Tom
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
it's basically to protect the meat from direct heat! contact with the actual metal which can dry out or even score the meat. claude bosi also uses this technique and marco pierre white did it with tin foil with lamb in the harvey days! works a treat!
Faaaaantastic... I ate my favourite meal hear. Thanks Tom.
...that looks lush.
My favourite chef!
beautifully constructed dish!
my home town :D
Ijust watched this guy on the one show .he is good any1 know if he does beer battered cod in his recipient book? Ty Liam
Christ he’s lost a lot of weight since then
Hi Aaron watch out for another video from Tom later this month :-)
How much would this cost Dish as it looks more like a sample / taste dish.
very cool
where can i get pans like that? any place or website you recomend?
Check your mortgage and your bank first ;-) Shop price about 150 quid each ...... they are brilliant but expensive ...
Why papertowel in the pan? Sorry for asking. Thank you
its parchment paper stops it from sticking
It's non stick baking paper, stops from sticking also prevents direct heat creating a sear/drying the fish out. By doing this the fish comes out in a way you might get from lightly poaching/steaming
i'd love to eat at his place !
Use paper when you don't have a non stick. He cooked it in butter and didn't want the color
What is the reason of using cooking paper when fish is being cooking
So it doesn't stick to the pan
Hi!
I really want to know why he uses paper (in my country is called "papel encarado") inside the pan when cooking the fish. I've seen this but I have never used in pro kitchens.
Keeps from scorching, giving the fish a very blonde color better texture.
So it doesn’t stick. Those are stainless steel , not non-stick pans .
Awesome chef, awesome pub - but i'm sure he took the wrong cod out of the fridge!
Ollieewm it takes two hours to firm up so I presume it would be a COD “He did earlier”
holy shit, he's cooking that kind of food in a kitchen that size...I'm utterly speechless.
Yet again he has induction tops, combi ovens, a spare kitchen for prep and sauces, a pastry kitchen. This kitchen here is the service kitchen.
As small as it is, the equipment is top notch.
Love how Tom introduced his staff,great to see them too,amazing chef,you Americans no nothing about food,only junk food! Ha ha
metalgear1977 thanks for the comments
HaHa! That is funny! Look up Thomas Keller. Cheers!
metalgear1977 plz look up Thomas Keller an american three star michelin chef
Cod is not abundant... it is over-fished
Cod is not abundant in the North Sea; however in Icelandic North Atlantic waters, cod is very abundant!!
Line caught cod is
two sauces on a small dish, 2 stars my arse
You call olive oil a sauce? 😂 Twat.
who, tom? aye right.
wioth
how is sheep sorrel expensive...that shit grows like wildfire here in America ...talk about chefs making everything expensive for the world
Because he’s not in America you pleb
Tom has a nerve to sell his fish and chips in Harrods for thirty five pounds - and only a few chips in a pretentious small container on the plate. Part of rip off Britain...having a laugh eh Tom
You fairy. You company man.