I like his voice and easy demeanor: I can imagine us sitting around a campfire, discussing the benefits and cooking methods for any cut of meat imaginable 💚💯
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Where I live, the supermarkets often won't let you buy multiple center cuts off leaving them with mostly tails since other people don't want those. They'll be fine selling you the top half, especially if it still leaves them some "good parts" to sell along with a tail. I usually use the tail part for a curry since I'm cubing the fish anyways.
Love your passion man! ....I just bought a sous vide , so thanks for the tips coz I like my salmon melt in the mouth & not fully cooked through & dry. Thumbs up!
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
we usually buy frozen preportioned pieces in fours, w/o skin, madly delish, salt&pepper, sear in neutral oil. eat it with rice and pickled onions. a winning meal right there.
Busy scoping out Grant's kitchen while he talks about salmon/rainbow trout. A window for the apron sink and stove. Those $100+ brass pepper grinders, the kettles, etc. Noice. Main takeaways regardless of cooking style: get center and front cuts, but forgo tail cuts which provide less quality meat for your money. Wild vs farmed is less important than fatty vs lean.
One technique got a lot of love, and the others were condensed in a minute, a bit sad about that, it was all looking very good though. I've heard good things about steelhead.
regular zipper bags are fine, but chose freezer bags over storage bags. freezer bags are thicker and have stronger seams so they are less likely to leak.
@@蕾蕾厨房 ziploc brand specifically is actually ok to use, as I'm aware. I wouldn't try this with cheaper brands. I'd Google which ones are safe for sous vide use
Just the education part of what cut to get is such great value for the novice salmon buyer, not even counting the rest of the vid. Dig through the salmon packs! Know what you are buying =D
I have a friend who has traumatized me by how many times he's said to me "steelhead isn't salmon, it's trout". And now I'm going to say the same and traumatize you.
@@frnkndad stealhead is literally rainbow trout. But trout and salmon are both salmonoids. Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
The really lean cuts of salmon (usually the wild ones) taste very fishy if you try to prepare them normally, but one thing you can do with them is to salt-cure them with herbs. If you like lox or smoked salmon this is the way to go. You wrap it with a ton of salt, sugar, and herbs, let it cure a few days, then thinly slice it (no need to heat it at all) for bagels and cream cheese or however else you would use smoked salmon. Lean salmon is the way to go when using preservation techniques like this as the fat can go rancid.
I've seen some stores sell tails cheaper than center cuts (farmed). I've also seen some stores sell 1-2" wide belly trimmings for almost as much as a center cut. It's worth noting that some people do have a preference for the leaner tails. These are probably the same people who prefer chicken breast over thighs, or pork tenderloin over shoulder butt. I will say that for farmed salmon or farmed steelhead, the tail end can still be enjoyable as long as it's not overcooked due to its higher fat content (vs wild). One cut you didn't mention are salmon steaks. They aren't that common these days, but I have seen them at Whole Foods (farmed). Although salmon steaks have fallen out of fashion, I would choose these over tails any day, as they are pretty much two center cuts still connected to the backbone. Sockeye is lean, but I like it better than coho. Farmed steelhead is great, but it is technically a trout, not a salmon. Since we're talking salmonids, arctic char is also a great choice. Slow roasting salmon in the oven is a much more accessible technique than sous vide for most people, and doesn't take long at all. You can cook it to the same level of flakiness, without consuming single-use plastic. Super fast if you have a toaster oven. If you don't have a sous vide device but you want to try it, you can simply use a large pot filled with water to the desired temp and use the technique described in this video. A large stock pot of 140F water will maintain its temp fairly well over 20 or so minutes. You can adjust the temp as needed by adding boiling water. Keep a kettle ready.
What species is Steelhead salmon? If I sent it through translate or Wikipedia say both tell me basically „Rainbow Trout“. Which probably isn’t right. 😊
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
Book-Match Cut Try this with your next fillet. Cut off a 3" piece, then bisect the piece but DO NOT through the skin/scales, fold along the cut. The result is a consistently thick 1.5" steak with beautiful, symmetric book-matched lines. The single thickness makes for easy grilling avoiding thin sections that dry out sooner. Little oil and tarragon on one side... yum!
Like the info, but if you buy fish from grocery store the price is what it is. Tail vs center doesn't make a difference. If they reduce the tail (which many people prefer as it has less bone), they have to increase the price on the center cut. They don't pay a different price for each cut. They get the whole fillet per lb also. If you want to get your deals buy from a fish market where you can negotiate.
9:10 this hurt my eyes idk why every time a sharp object is pointing towards me in videos my eyes start to hurt and I have to look away or am I the only one?
ChefSteps in 2019: “Here, I am going to use my $800 professional kitchen grinder…” ChefSteps in 2021: “I am going to use packaged salmon that is widely available to everyone….”
Then do it the standard way? The "quick" sous vide method is just an alternate way of doing it and is a compromise between a faster cooking time and the textural consistency that sous vide provides.
Depends where you live. Salmon is about the same price as beef here in Berkeley. You can even get salmon "trim" for about the price of ground beef... good for stir fry, salads, that sort of thing.
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater. Not GMO
You don't need a Joule for this. You can do the same with a large pot and a thermometer. A large volume of water heated to 140F will maintain its temp fairly well over 20 or so minutes for "quick sous vide". You can add some boiling water at the 10 minute mark to bring the temp back up if needed. If you need to sous vide longer, you can use an insulated ice box, which will maintain the water temp much longer.
Sound effects are on point. "Pew, Pew"...
I like his voice and easy demeanor:
I can imagine us sitting around a campfire, discussing the benefits and cooking methods for any cut of meat imaginable 💚💯
If Grant doesn't *chkchkchkchkchkchk* or whistle in a video, I won't watch it.
*I've watched every single Chefsteps video*
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Side tip. With the sous vide salmon method used here, use the oil from the bag to toast the bread
Very informative, not just about cooking. Great video, man!
Where I live, the supermarkets often won't let you buy multiple center cuts off leaving them with mostly tails since other people don't want those. They'll be fine selling you the top half, especially if it still leaves them some "good parts" to sell along with a tail.
I usually use the tail part for a curry since I'm cubing the fish anyways.
Because they are so much leaner, the tails taste sweeter.
He knows his mustard ! one of the best french mustard still manufactured in Beaune - Bourgogne
Love your passion man! ....I just bought a sous vide , so thanks for the tips coz I like my salmon melt in the mouth & not fully cooked through & dry. Thumbs up!
I'd really just like a compilation of Grants sound effects. I'd really appreciate that 😬🔥👌🏽 Those sound effects and whistles are really the ones 🤞🏽
Do you really think so? I find them SO irritating
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
@@alejandroalessandro7820 ohh my dude why wouldn't you love it? It's literally the best part of these videos. But hey, to each his own. I love them. They add a fun element to the videos
Agreed.
I'd like the whistling as my phone notification sound 😆
we usually buy frozen preportioned pieces in fours, w/o skin, madly delish, salt&pepper, sear in neutral oil.
eat it with rice and pickled onions. a winning meal right there.
Busy scoping out Grant's kitchen while he talks about salmon/rainbow trout. A window for the apron sink and stove. Those $100+ brass pepper grinders, the kettles, etc. Noice. Main takeaways regardless of cooking style: get center and front cuts, but forgo tail cuts which provide less quality meat for your money. Wild vs farmed is less important than fatty vs lean.
These videos are so well produced and interesting, I love them so much!
If John Wick and Jay Weinberg had a baby ... Grant would know how to prepare it
Whenever I buy salmon filets, I always look for the cuts closest to the collar- there's usually a good bit of additional fat up there.
Knockout recipe. Thank you.
I could taste that salmon,as you ate it! 🤤
The whistles just sound so incredibly natural to me by now
Maybe it’s time for joule to get an upgrade with some probes for delta t cooking? Nice small 4 probe option hidden on the side?
I want that clear pot!
Me too where does it come from
I like the tale piece it works hard and has more flavour like salmon brisket
One technique got a lot of love, and the others were condensed in a minute, a bit sad about that, it was all looking very good though. I've heard good things about steelhead.
I'm guessing the other methods are behind the ChefSteps paywall, so it exists.
Shall I use special plastic bag or just regular ziploc? Does it matter?
Regular ziploc is fine, if you can use a vacuum bag that's ideal. Otherwise just using water displacement to get the air out of a ziploc is fine
regular zipper bags are fine, but chose freezer bags over storage bags. freezer bags are thicker and have stronger seams so they are less likely to leak.
@@butteryum Thanks. But what about the heat for the plastic, I have heard the plastic might release plasticizer during heating?
@@蕾蕾厨房 ziploc brand specifically is actually ok to use, as I'm aware. I wouldn't try this with cheaper brands. I'd Google which ones are safe for sous vide use
Ziplock brand claims their bags are safe for sous vide up to 170 degrees F (76C).
Crispy salmon skin is amazing
What brand and type skillet are you using fir the toast and salmon in the skillet
so the recipe is 63 degrees celsius for 12-15 minutes - is that enough to kills parasites?
I like this guy
Just the education part of what cut to get is such great value for the novice salmon buyer, not even counting the rest of the vid. Dig through the salmon packs! Know what you are buying =D
I do that for all my buying ...it takes me an hour to shop only for basic dinners Lol. But I do enjoy knowing I will cook tasty meats at home
What brand of knife is being used?
Man i love him
I have a friend who has traumatized me by how many times he's said to me "steelhead isn't salmon, it's trout". And now I'm going to say the same and traumatize you.
Genetically it is closer to trout, but... trout and salmon are in the same family.
@@frnkndad stealhead is literally rainbow trout. But trout and salmon are both salmonoids. Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
@@JonathanCable1 So...what you're saying is... I was correct
@@frnkndad well it is just not genetically closer to trout it is Rainbow trout. No genetic difference but yes you are basically correct.
You are right. Steelhead is sea-run rainbow trout.
The really lean cuts of salmon (usually the wild ones) taste very fishy if you try to prepare them normally, but one thing you can do with them is to salt-cure them with herbs. If you like lox or smoked salmon this is the way to go. You wrap it with a ton of salt, sugar, and herbs, let it cure a few days, then thinly slice it (no need to heat it at all) for bagels and cream cheese or however else you would use smoked salmon.
Lean salmon is the way to go when using preservation techniques like this as the fat can go rancid.
SO amazing
I've seen some stores sell tails cheaper than center cuts (farmed). I've also seen some stores sell 1-2" wide belly trimmings for almost as much as a center cut. It's worth noting that some people do have a preference for the leaner tails. These are probably the same people who prefer chicken breast over thighs, or pork tenderloin over shoulder butt. I will say that for farmed salmon or farmed steelhead, the tail end can still be enjoyable as long as it's not overcooked due to its higher fat content (vs wild).
One cut you didn't mention are salmon steaks. They aren't that common these days, but I have seen them at Whole Foods (farmed). Although salmon steaks have fallen out of fashion, I would choose these over tails any day, as they are pretty much two center cuts still connected to the backbone.
Sockeye is lean, but I like it better than coho. Farmed steelhead is great, but it is technically a trout, not a salmon. Since we're talking salmonids, arctic char is also a great choice.
Slow roasting salmon in the oven is a much more accessible technique than sous vide for most people, and doesn't take long at all. You can cook it to the same level of flakiness, without consuming single-use plastic. Super fast if you have a toaster oven. If you don't have a sous vide device but you want to try it, you can simply use a large pot filled with water to the desired temp and use the technique described in this video. A large stock pot of 140F water will maintain its temp fairly well over 20 or so minutes. You can adjust the temp as needed by adding boiling water. Keep a kettle ready.
Great kitchen!
Looks so tender and juicy!
Not sure if Grant’s been working out or I haven’t seen a vid recently XD
What is the make and model of your range ?
Gravlax baby!!!!
You really look like keanu reeves that’s so cool
aww yeah, 10 whole minutes of high-class grant content!
What species is Steelhead salmon? If I sent it through translate or Wikipedia say both tell me basically „Rainbow Trout“. Which probably isn’t right. 😊
Sea run rainbow trout. Same species
Stellhead is a trout that spends a year in the river then heads out to sea for 1 or two years and then returns.
Thank you both! The fish mongers in Germany sell a (translated) „Salmon Trout“. Which I also prefer over salmon… and which is probably the thing. 😀
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater
Book-Match Cut
Try this with your next fillet. Cut off a 3" piece, then bisect the piece but DO NOT through the skin/scales, fold along the cut. The result is a consistently thick 1.5" steak with beautiful, symmetric book-matched lines. The single thickness makes for easy grilling avoiding thin sections that dry out sooner. Little oil and tarragon on one side... yum!
I got to try that. thanks
Like the info, but if you buy fish from grocery store the price is what it is. Tail vs center doesn't make a difference. If they reduce the tail (which many people prefer as it has less bone), they have to increase the price on the center cut. They don't pay a different price for each cut. They get the whole fillet per lb also. If you want to get your deals buy from a fish market where you can negotiate.
9:10 this hurt my eyes idk why every time a sharp object is pointing towards me in videos my eyes start to hurt and I have to look away or am I the only one?
Oh my god the doggo at 8:59
It's the toast for me haha
could we cut for a sec to kill this fly, tho?
Sous Vide Salmon Benedict.
Copper River Salmon
I wish I was there to eat that skin because skin on fish has the most collagen !
Steelhead isn't salmon though. It's a trout specie.
I appreciate his knowledge of salmon but a chef that wastes the skin is basic...YA BASIC!
So is claiming the tail is a lesser cut. I'm a fishmonger, and I have many customers who will only take tails.
❤❤❤
Steelhead isn’t salmon. Salmon isn’t steelhead. Great tips though. You can cook them the same way.
ChefSteps in 2019: “Here, I am going to use my $800 professional kitchen grinder…”
ChefSteps in 2021: “I am going to use packaged salmon that is widely available to everyone….”
I sous vide so I can set it and forget it. Using a temp higher than my finish just isn’t going to happen.
Then do it the standard way? The "quick" sous vide method is just an alternate way of doing it and is a compromise between a faster cooking time and the textural consistency that sous vide provides.
A little tooo much on the mouth sound effects. Like listening to someone smack as they eat🐟
I fish salmon but don’t eat salmon
Salmon in general is just too expensive. Makes some steaks look cheap.
Depends where you live. Salmon is about the same price as beef here in Berkeley. You can even get salmon "trim" for about the price of ground beef... good for stir fry, salads, that sort of thing.
Steelhead is NOT Salmon. It is a man made GMO fish.
It lacks the fat and flavor of wild caught salmon from the Columbia River.
Wrong, stellhead is a trout that spends a year in the river then heads out to sea for 1 or two years and then returns.
Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous-meaning they spend part of their lives in the sea before going to rivers to breed-while rainbow trout spend their lives mostly or entirely in freshwater. Not GMO
MAKE....MORE.....CONTENT!!!
These are just glorified Jule commercials. You too can cook these dishes if…. 😬
You don't need a Joule for this. You can do the same with a large pot and a thermometer. A large volume of water heated to 140F will maintain its temp fairly well over 20 or so minutes for "quick sous vide". You can add some boiling water at the 10 minute mark to bring the temp back up if needed. If you need to sous vide longer, you can use an insulated ice box, which will maintain the water temp much longer.
Is it just me or does none of his salmon actually look appetizing?
Beware of toxic Farmed Salmon/Fish.
Bored
I like this guy