The Best Salmon You'll Ever Make (Restaurant Quality)

[00:00] yeah no I I I think it looks good yeah I

[00:03] mean you can buy human hair tpay but you

[00:05] know I prefer a horse you know camel's

[00:07] good I mean pretty much I mean you can't

[00:09] even really tell but it's are we live

[00:11] right now uh well so first things first

[00:14] guys I just got a hair transplant and I

[00:17] don't want to gloat I don't want to brag

[00:19] but I look pretty good can we go to the

[00:22] uh camera number four so I can

[00:24] just is that nice yeah it's yeah like

[00:28] it's nice I'm married obviously but dude

[00:30] I was walking around in the store eyes a

[00:33] lot of action yeah eyes on me uh no

[00:36] we'll save that for another day all

[00:39] right guys we're here we're making pan

[00:41] fried salmon this is one of my favorite

[00:43] things to cook at home I love cooking

[00:44] fish in a pan I love doing it with

[00:46] salmon especially because of that

[00:48] crunchy skin and now I did cook salmon

[00:51] for will frell that is a thing I'll

[00:52] explain that story a little bit later in

[00:54] the video as this is cooking but for now

[00:56] let's start with this salmon right I

[00:58] have my little hand washing station down

[01:00] here as always so you guys can always be

[01:03] staring at me we have a new system today

[01:06] my my wife who maybe you'll see at some

[01:08] point you guys will meet her she's going

[01:10] to be uh writing down your questions in

[01:12] the chat handing them off to Marcus and

[01:14] Marcus will read them to me so that's

[01:17] what we'll be doing one second I need

[01:18] one thing here you want to get hit with

[01:20] one what's that you want to get hit with

[01:22] a question um yeah you whenever you know

[01:25] whatever what's your favorite salmon

[01:27] type of salmon oh favorite type of

[01:29] salmon I mean money aside probably King

[01:32] Salmon is really the best um besides

[01:35] that I like there's a there's a salmon I

[01:37] used to buy all the time called skuna

[01:38] Bay I really like that salmon um yeah

[01:41] wild salmon there's tons of amazing wild

[01:43] salmon if you can get it from a small

[01:44] fishery like ship from Alaska that's

[01:46] really good otherwise I'm looking for

[01:48] fat content you know a lot of the salmon

[01:51] that you buy in the store that's wild is

[01:53] so so lean and it's really hard to cook

[01:56] it and make it tender so I'm always

[01:57] looking for a little bit of fat as you

[01:58] can see here with this Sal

[02:00] forget the exact name of this one if I

[02:02] can figure that out I'll tell you but I

[02:04] think it's a farm salmon um the first

[02:07] thing you're going to want to do

[02:08] whenever you get a piece of salmon I

[02:10] mean I would love to say trust your

[02:11] fishmonger but you can't always right

[02:13] feel for those bones make sure those pin

[02:15] Bones have been removed you can see

[02:17] where bald okay you can see where they

[02:20] did it right here and I I'm feeling

[02:22] right I feel no bones they did a really

[02:24] good job the second thing I'm going to

[02:26] do is a lot of times I'll just kind of

[02:28] remove a little bit of this cartilage

[02:31] here see this there this this little

[02:33] strip and I like to just slice in a

[02:35] little bit and see if I can just get

[02:37] like a little bit of this

[02:39] out just to clean that up a little bit

[02:42] it's not the best knife for it but let

[02:44] me get another one

[02:46] actually Sunny could we yeah we push

[02:50] that way a little bit C with the salmon

[02:52] The Cutting Board yeah we're good yeah

[02:54] so go with this going with this little

[02:56] slicer that does a better job you don't

[02:59] have to do this but I'm just cleaning it

[03:01] up a little bit you know no problem see

[03:03] just like

[03:05] this okay here we go here we go here we

[03:09] go and by the way we're using this

[03:11] technique for salmon that you're going

[03:13] to see today you can use this for a lot

[03:14] of other

[03:16] fish should have had some trash

[03:18] handy um but the temperature is what you

[03:21] need to get right for the salmon right

[03:22] now the next thing I'm going to do flip

[03:24] your salmon over make sure you get it on

[03:26] the skin right that's the whole point of

[03:28] this recipe

[03:30] and what you want to do is check for

[03:31] scales right so this one's been done

[03:33] pretty darn well and you can see I don't

[03:36] know if you can see that on camera but

[03:38] right here there's a few scales can you

[03:40] guys see this it's just a shine right

[03:42] there you see that it's kind of might be

[03:45] hard to

[03:46] see but what you want to do is run your

[03:48] knife the opposite way was it this way

[03:50] no here yeah this is the way you see how

[03:52] the scales are opening

[03:53] up and I'm just getting those out now if

[03:56] I had a lot of scales on the fish and I

[03:59] needed to kind of scale SC it myself I

[04:01] would be taking this to the sink because

[04:04] these little scales they shoot all over

[04:06] your kitchen when you scale a fish and

[04:08] they stick to everything they stick to

[04:09] your skin they stick to like any surface

[04:12] any surface so you definitely want to

[04:14] scale your

[04:16] fish just make sure it's done right I

[04:19] remember once I was shopping at Whole

[04:21] Foods in Colorado and I was talking to

[04:24] the fish guy and I was getting some

[04:26] salmon just a piece like this and I

[04:27] could see it was like really poorly

[04:29] scared SC and I'm like sometimes you can

[04:31] ask them can you scale it for me so I

[04:33] don't have to do it at home cuz it makes

[04:34] a mess and he was telling me it's scaled

[04:37] and I'm looking at it I know it's not

[04:38] scaled I'm like no it's not scaled he's

[04:40] like oh yeah it's been through a machine

[04:42] so I mean you know that really depends

[04:44] where you go to buy your fish some

[04:46] people are good some of them just aren't

[04:48] that you know they don't even care about

[04:50] fish They Don't Care About Fish they

[04:51] have no passion for fish they have no

[04:53] love for the

[04:55] fish so that's up to you right so I just

[04:58] run my knife and make sure there's no

[05:00] scales look there's a bunch in the

[05:01] middle there coming

[05:03] up all right we got a question Sunny

[05:06] what's our question uh tell us about the

[05:08] bacon of the sea yeah bacon of the sea

[05:10] guys it's coming don't worry I think I

[05:12] coined that term by the way I did I was

[05:15] the first person to say this bacon the

[05:17] sea thing guess who I saw saying it some

[05:19] months later Gordon Ramsey stole it he

[05:21] stole it stole my thing bacon of the sea

[05:25] is what happens when you cook salmon

[05:26] skin properly and it gets really crunchy

[05:29] it it almost has a fishy bacon like

[05:31] Flavor it's so so good and if you've

[05:34] never tried or experienced really crispy

[05:36] good Salmon skin I highly suggest you

[05:39] do oh okay I'm going to I'm going to

[05:41] leave it at that wipe it off with a

[05:43] towel that's the next thing you want to

[05:44] do you want this skin to be as dry as

[05:48] possible that's going to get so it gets

[05:49] as crunchy as possible right so let me

[05:52] just clean

[05:55] up wash my hands wash my hands wash my

[05:57] hands trying to keep these lives moving

[05:58] we don't want this to get B boring you

[06:00] guys trying to go fast with it okay

[06:02] let's go let's just keep it

[06:04] moving hit one okay now let's go back

[06:06] back back back now check it out next

[06:07] thing you see the belly there's the

[06:10] belly of the salmon right there one of

[06:12] my favorite Parts cuz it has the most

[06:13] fat here's the thing see how skinny it

[06:16] is if you cook it all in one piece you

[06:19] have this little floppy belly just

[06:21] flying all over the place I don't like

[06:23] that personally so I'm preheating My Pan

[06:26] over

[06:27] here keep things moving what I like to

[06:30] do oh watch this belly off right let's

[06:34] get my other knife this one works

[06:36] better I'm going to use the tip of the

[06:38] knife so you can push through that skin

[06:41] it's like

[06:42] so now that belly is off and I cook the

[06:45] belly I just do it separately just do it

[06:48] separately I'll show you why in a minute

[06:50] right so probably what I'll do with this

[06:52] I'll just slice it into three pieces

[06:55] like

[06:56] so put that there

[06:59] now with your fish you can cut it as big

[07:01] or as small as you want like a 6 o

[07:02] portion sort of standard for restaurants

[07:05] this one I kind of like a bigger piece

[07:07] so I'll just go like

[07:09] this you know you could get two out of

[07:11] that or you could get another three out

[07:12] of that it's really up to you piece just

[07:15] like this looks really nice to me right

[07:17] and there's your like perfect portion of

[07:19] salmon can we get that there looking

[07:21] good nice fat one piece that's why I

[07:24] take the belly off right when your

[07:25] protein is just one even thickness it's

[07:27] going to cook really evenly

[07:31] so I'll probably cook this piece later

[07:33] what I'll do right now is just salt

[07:34] these let's get my hand washing going

[07:39] on

[07:42] okay these knives out of

[07:44] here I'm just going to hit these kosher

[07:50] salt sometimes you guys I score the skin

[07:53] which can be a fun trick if you run your

[07:55] knife just a little bit in make three

[07:56] little slices and that can be fun

[07:59] because then you can actually pull off

[08:00] the strips of salmon skin much like they

[08:02] look like little pieces of bacon but you

[08:04] don't always have to do it um it does

[08:07] give you that nice kind of effect for

[08:08] pulling it off but doing it this way

[08:10] give you a really nice uh clean

[08:12] presentation as well so I'm going to

[08:14] Salt the um these little bellies too and

[08:19] this big piece I'm going to save for

[08:20] later let's get these out out of here

[08:22] real

[08:24] quick clear down clear down clear down

[08:26] clear down keep it moving keep it moving

[08:28] keep it moving go go go okay here we

[08:32] go we're cooking baby we

[08:36] live now one of the most important

[08:39] things when you're cooking salmon is the

[08:40] temperature right certain fish certain

[08:42] fish skins can handle higher

[08:44] temperatures like for instance Snapper

[08:46] you can do like medium high salmon low

[08:49] to medium even towards that lower end

[08:52] you really want to get that temperature

[08:54] right so I've had this pan on the heat

[08:56] for a few minutes and you don't need a

[08:58] lot of oil especially if you're using

[08:59] using fatty salmon that's just avocado

[09:01] oil going

[09:04] down and we're going to let that oil

[09:05] heat up right first let the pan that let

[09:08] the pan heat up then put the oil in let

[09:10] that heat up and then drop your salmon

[09:12] right so whenever I have oil in a pan

[09:15] I'm moving it like that not to well to

[09:17] spread it around the pan but also to see

[09:19] how it shimmers right it gets these like

[09:21] little fingers kind of a advanced

[09:24] technique but if you know you know

[09:26] right okay

[09:30] a little more heat a little more heat if

[09:32] you put the fish in when the pan is too

[09:34] cold that can also make it stick so we

[09:36] don't want that now I burnt myself so

[09:40] bad doing this once where I threw the

[09:42] fish in it went around and splashed back

[09:45] on me right so whenever you're putting

[09:47] fish or any kind of protein into a pan

[09:49] don't ever forget this put it

[09:52] in and let it fall away from you away

[09:56] from you

[09:57] right let's cook two pieces

[10:00] be a little crowded but it'll be all

[10:01] right and let's pull them at different

[10:03] temperatures now here's the next thing

[10:05] that I

[10:06] do make sure uh you put a little

[10:09] pressure on the fish like this you can

[10:10] use a spatula for that like I'm using my

[10:12] hands but you can absolutely and

[10:14] probably should use a spatula I like

[10:17] using my fingers though cuz I can feel

[10:19] actually what's happening with the skin

[10:20] you feel the little

[10:22] vibrations uh happening under there and

[10:24] that's a really cool feeling and so I'm

[10:26] doing this to just create a really good

[10:28] contact so so that skin has a really

[10:30] good contact with the pan and that's

[10:32] going to help just to get this most

[10:34] amazing like crispy glassy almost like

[10:36] the top of a creme brulee type skin it's

[10:39] very cool so you don't need to hold your

[10:42] hand here the whole time maybe 20 30

[10:45] seconds done you got a question we got a

[10:48] question we got a bunch of questions

[10:50] yeah what do you got how do you start

[10:51] abusing the fridge or why okay

[10:54] so well let me I got to keep an eye on

[10:56] the salmon um you know it started like

[10:59] I think I just ate a steak in the early

[11:02] days kind of pound it on the counter

[11:04] like pound on the counter like that you

[11:05] know just like when something's good and

[11:07] then I just started doing that on the

[11:08] fridge and that kind of just evolved and

[11:11] snowballed into what it is today right

[11:13] so it started and I was I wasn't

[11:14] actually trying to mess up my fridge

[11:16] right it was like I didn't want to put

[11:17] any dents in it um and then I actually

[11:20] started putting dents in it you know and

[11:21] now it's like it's just falling into

[11:24] pieces out there which I love I love

[11:25] this slow this slow destruction of the

[11:28] fridge that's what I want I want the

[11:30] fridge to be like a little burning pile

[11:32] of metal and Rubble by the time I'm done

[11:34] with it you know so that's the plan and

[11:36] that's kind of how it

[11:38] started now while that cooks you guys

[11:41] just really want to maintain that heat

[11:44] if you if the if it's too hot the skin

[11:46] is going to be is going to burn before

[11:47] the salmon is cooked if it's too low the

[11:50] skin is going to be soggy and then the

[11:51] salmon will be cooked through so you

[11:52] don't want that either it's really

[11:55] crucial that you get that

[11:57] right you see what I'm not doing with

[11:59] the salmon what am I not doing right now

[12:01] you know it's sometimes in life it's

[12:02] about what you what what to not do right

[12:05] and what I'm not doing is messing with

[12:06] this I'm not flipping it or flopping it

[12:08] or peeking at it or whatever right what

[12:10] oil are you using that's just avocado

[12:12] oil it's just a neutral high smoke point

[12:13] oil you could use peanut or another one

[12:15] or whatever you like grape seed and

[12:19] so after a few minutes I can just have a

[12:22] little peek I'm going to even turn the

[12:24] heat down a little bit I have my Just a

[12:26] Touch over low you guys and what I'm

[12:28] looking at right now now can we go to

[12:29] camera uh three is I'm looking at the

[12:32] side of the fish right and so I'm trying

[12:34] to cook if you can see that let me let

[12:36] me turn that around maybe we can see

[12:37] better kind of here yeah I'm trying to

[12:40] cook the fish here I'm trying to cook it

[12:43] one/ third of the way up right you see

[12:44] how it's changing color I'm trying to

[12:46] cook it a third of the way through on

[12:47] that skin side before I flip and you can

[12:49] tell just by looking at the side of the

[12:51] fish you know I get a good spatula right

[12:54] these little offset spatulas or these

[12:56] are also really

[12:57] good and I'm just now and now I'm

[13:00] confident that it's not stuck at all so

[13:02] I'm just starting to peek at it a little

[13:04] bit and if you feel like if you feel

[13:06] like oh that Skin's not getting crispy

[13:08] enough but the salmon is cooking you got

[13:09] to turn it up if you feel like your your

[13:11] skin is burning you got to turn it down

[13:13] it's as simple as that and you see how

[13:15] much oil I put not even a teaspoon look

[13:17] how much look how much fat has come out

[13:19] of the salmon already right you see that

[13:22] you be careful with

[13:23] that okay I'm going to wait for the flip

[13:26] so you know when I worked in ask Aspen I

[13:29] worked at the U Hotel actually I don't

[13:32] want to I don't want to say where he was

[13:33] maybe that's not cool I worked at a

[13:35] hotel near Aspen on a ski resort and

[13:38] will frell used to come there all the

[13:40] time it was his favorite little winter

[13:42] getaway right and he would always order

[13:44] salmon and I was in charge of that

[13:45] station at the time and so I ended up

[13:48] cooking him salmon so many times not

[13:49] like I was with him cooking salmon but I

[13:52] was making him salmon and he always

[13:53] ordered room service cuz he's obviously

[13:56] incredibly famous um but he did come and

[13:58] eat it the restaurant one time and he uh

[14:01] the chef talked to him he's a very like

[14:03] almost shy kind of quiet guy just he's

[14:06] not like you you know like you see in

[14:08] the movies and my wife worked room

[14:10] service so she would go and deliver the

[14:12] salmon to his room so it was kind of a

[14:14] joint effort there between my wife and I

[14:16] um and I don't really care that much

[14:18] about like celebrities or whatever but

[14:20] will frell is just someone that I

[14:22] personally really love I love Step

[14:23] Brothers like that movie is one of my

[14:25] favorites of all time I've probably seen

[14:27] it like literally 10 times um so it was

[14:29] cool to you know see him and feed him a

[14:32] little bit right and there's that joke

[14:34] in like what is it in Step Brothers like

[14:36] I didn't want salmon I said it four

[14:38] times but actually he all he ate was

[14:40] salmon to be to be fair okay now we go

[14:43] third of the way through now here's

[14:45] another great trick right you got your

[14:46] spatula turn it upside down you see that

[14:50] right so when I'm going under the fish

[14:52] I'm not going like this I'm going like

[14:54] this it's a subtle thing but that is

[14:56] going to make it so your skin really

[14:57] doesn't stick and it's just coming off

[14:59] so loose so I do that move first now I

[15:02] know it's loose now we can flip oh man

[15:05] this is

[15:06] beautiful this is so

[15:09] beautiful wow and you can see already oh

[15:12] it's so beautifully crispy right now

[15:14] that's awesome we got a we got a good

[15:16] question Yeah question it up let's did

[15:18] you season it did I season what have you

[15:22] is this guy just joined the live who's

[15:24] this guy just joined the live yeah I

[15:26] seasoned it you guys saw me season it

[15:28] okay now immediately keep the heat low

[15:30] little bit of butter going in if you

[15:33] want you could add garlic shallots you

[15:34] know I'm going to add some time here in

[15:36] a minute um but you don't have to you

[15:39] know what I mean you don't have to now

[15:41] what you don't want to do is overcook

[15:43] this right here's the thing I say pull

[15:47] salmon around 120° fah if you're not

[15:50] doing a lot of basing or if you're doing

[15:51] some light basing if you're going to

[15:53] base it more like I'm going to do right

[15:54] now I would say you should pull this at

[15:56] like 105 110 because of that carot over

[15:59] cooking if you were here on the oh thank

[16:01] you yeah if you were here on the last

[16:03] live you'll know um the carryover

[16:05] cooking just like we did a steak and it

[16:08] went from like 110 to like 135 right

[16:10] same for fish if you're doing a lot of

[16:13] basting you got to account for carry

[16:15] over cooking right you're always waiting

[16:16] for the butter to foam see how it's

[16:18] foamy like like that then you start

[16:20] basting you don't want to pour over I

[16:22] see a lot of people mess that up where

[16:23] they just melt the butter and then they

[16:25] start basting and if if you're doing

[16:28] that it's just wetness right and you're

[16:29] going to ruin that crispy skin got to

[16:31] wait for the foam and then you're good

[16:32] to

[16:34] go so give these a little treatment Bas

[16:38] base base base baby base Bas basee I'm

[16:39] going to Temp it right now right I don't

[16:40] want to pun puncture the skin so I'm

[16:42] going in surgically right here it's

[16:45] pretty cold still right this is a

[16:47] smaller piece it's going to cook

[16:50] faster you know if I if I'm cooking for

[16:53] myself I don't use a thermometer I like

[16:55] doing it so I can instruct and so I can

[16:57] be a better teacher you know

[16:59] if it was me I would just base these for

[17:02] say like 3 minutes and they would be

[17:04] good I'm sure of

[17:06] it I'm here for you guys all right I'm

[17:08] here to serve man I'm here to

[17:11] serve is it the is it a studio kitchen

[17:14] or a Home kitchen this is a home kitchen

[17:15] guys I do everything in my house it's

[17:17] nightmare you know it's like you don't

[17:18] know when you're working when you're not

[17:19] you need like designated shoes and stuff

[17:22] like that you know my work shoes am I am

[17:24] my shoes off am I not working now is the

[17:26] couch a work area I don't know it gets

[17:28] gets weird

[17:29] but yeah we're at

[17:31] home I want to have a studio someday so

[17:34] I can uh you know like separate uh you

[17:36] know home life and work life a little

[17:38] bit it's funny my wife's running around

[17:40] the corner and uh delivering us all

[17:42] these questions what do you got hit me

[17:44] said let Marcus based all right Marcus

[17:47] get in here quick cuz I got to get these

[17:48] out soon let's go let's go let's go no M

[17:51] I got no mic I got Che M I'll stay here

[17:53] I'll stay here for you okay okay okay

[17:54] there take it easy easy easy I got to

[17:58] get over this got to we got to switch

[18:00] cameras it's doing good it's good

[18:03] somebody's got a lot looser of a wrist

[18:05] than me I got a tight wrist a jack wrist

[18:07] a strong Wrist all right I got to go do

[18:09] what I'm supposed to that was good good

[18:10] job I I'm proud of you that was proud of

[18:13] you

[18:13] bud okay I'm going to be beating myself

[18:16] up all weekend about that base you know

[18:18] what like right now I'm

[18:21] uh hold let me get a that one just hit

[18:24] 100 right this little little one I'm

[18:26] getting it out I'm getting it out at 100

[18:28] 100° 100° no way it's done it's going to

[18:31] be a it's going to be beautiful it's

[18:33] going to be beautiful this next

[18:35] one need a little more time on that one

[18:40] right I'll cook this one a little longer

[18:43] so we can just kind of compare how one

[18:46] looks pulled at 100 versus like I don't

[18:48] know 110

[18:50] 115 keep that heat low keep that heat

[18:52] low question hit me how long did you how

[18:54] long did you cook professionally I

[18:56] cooked professionally for 15 years well

[19:00] yeah 15 years like in restaurants and

[19:02] then after that I had my own catering

[19:04] business uh operating in Aspen and I

[19:07] just would like work for very very

[19:09] wealthy people mostly the thing about

[19:12] Aspen Colorado is like it's not a

[19:14] millionaire town it's like literally a

[19:15] billionaire town right so I met one guy

[19:18] who was doing that started working with

[19:19] him he gave me my first client and then

[19:21] it's all just word of mouth and there

[19:23] and there I did you know I did gigs for

[19:26] people who like owned my insurance my

[19:28] car insurance company you know people

[19:29] like that um uh did a gig for Lance

[19:33] Armstrong bunch of people a bunch of

[19:35] people you know um I did a g a gig for

[19:38] Ryan Sheckler the skateboarder that was

[19:40] really cool Ryan Sheckler was awesome he

[19:43] um he tipped us like $500 he's just a

[19:46] cool guy you know like a cool cool guy

[19:48] cool

[19:49] cat I keep this one going a little bit

[19:53] um but yeah you know I had fun doing the

[19:55] the private cooking and Catering I like

[19:57] it's just some people were cool some

[19:59] people weren't some people were just

[20:00] partying and like you'd be trying to

[20:02] cook and like it just I don't know I

[20:04] just hate that Vibe you know like

[20:07] partying is okay but like some people

[20:09] took it too

[20:10] far that one's coming up almost around

[20:13] 110 we're going to pull it soon got a

[20:15] question hit me I what uh what got you

[20:18] interested in cooking what got me

[20:19] interested in cooking all right so I

[20:21] started washing dishes when I was 15

[20:23] years old in Sonoma County California

[20:25] that was in uh God 2003 right

[20:29] and so my brother was a chef in that

[20:31] restaurant he was working on the line

[20:32] and so as I was washing dishes I was

[20:34] just started getting interested in the

[20:36] kitchen and the cooking and then when I

[20:37] was 16 in that same restaurant I started

[20:40] doing uh that hold on that just hit

[20:41] about 110 I'm I'm going to pull it out I

[20:44] started doing um salads and desserts

[20:47] right the Garman station and that all

[20:50] just kind of snowballed from there and

[20:52] then I worked in like four or five five

[20:54] restaurants before I left for England

[20:57] when I was 21 and you know when I was 17

[21:00] I was managing this Brewing this

[21:01] Sebastapol Brewing Company where I grew

[21:04] up which was insane I don't know what

[21:05] happened like a series of events led to

[21:08] me managing this kitchen in the daytime

[21:10] and I was like I was putting in $2,000

[21:13] orders like twice a week this was a huge

[21:15] place and uh I was like making menus and

[21:18] organizing events and like I was just a

[21:20] wreck I I I shouldn't have been doing

[21:21] that I shouldn't have been doing it not

[21:23] at

[21:23] all oh my God okay so now I'm just

[21:26] letting these rest my friends oh I

[21:27] forgot to do the time

[21:29] I I had the time ready I was going to

[21:30] put that in in the last 30 seconds but I

[21:33] I forgot so that's okay what are you

[21:35] going to do what are you going to do uh

[21:37] let me get a plate let me get a plate

[21:39] get a plate go get a plate get a plate

[21:40] all right I'll show the salmon again

[21:42] show the salmon okay I'm back show the

[21:44] salmon he's back sometimes I like to do

[21:47] stuff like this like I go one oh my God

[21:49] one oh my you got the wedding ring

[21:52] two three don't try that at home okay so

[21:56] we're letting it rest right that's why

[21:58] I've got it on the

[21:59] rack um lemon right I need a new

[22:05] knife lemon lemon cam lemon cam lemon

[22:09] cam by the way you guys want a slice of

[22:11] lemon I love doing it like this someone

[22:13] wants to know how often you uh order

[22:15] door Dash door Dash I I'm an Uber I'm an

[22:18] Uber Eats guy I like cutting the lemon

[22:20] like that no um that's a good question

[22:24] so I I would say I probably order Uber

[22:27] Eats uh um h four to six times a month

[22:32] probably something like that some days

[22:34] I'm in I'm in here cooking all day long

[22:36] and like I don't just like just like a

[22:38] chef working in a restaurant like you're

[22:39] kind of sick of the things you've been

[22:41] cooking and so I don't know if I don't

[22:42] want to like make a mess or something I

[22:44] will order Uber Eats you know usually

[22:46] from lauro which is one my local

[22:48] favorite restaurants here in Austin

[22:50] that's a free that's a free plug lauro

[22:52] Yos yeah you ow lauro you ow some money

[22:54] bro you ow a bucket of rice see I pulled

[22:56] this if can you get a look at that so I

[22:57] pulled that like literally less than 110

[23:00] and look at it now it's just it's just a

[23:02] really good lesson about carryover

[23:04] cooking right when you're basting things

[23:06] if you don't bathe something it's not

[23:07] going to it's still going to carry over

[23:09] cook but not nearly as much that's just

[23:11] like look at it climb it's just it's

[23:13] it's insane she

[23:15] climbing yeah yeah Marcus have you ever

[23:18] eaten Salmon skin yeah a couple times

[23:21] the crispy salmon skin yeah I'm curious

[23:24] how many people in the chat have eaten

[23:26] uh have had crispy salmon SK you know

[23:29] cuz blow it up it's yeah blow it up it's

[23:32] one of those things where I I don't know

[23:34] I feel like you may think it's gross try

[23:36] it once and you're going to be like oh

[23:38] okay that is officially like bacon of

[23:41] the sea it really is it's delicious oh

[23:43] it's so good it's so good so I want to

[23:46] tear into these right now but we got to

[23:47] let it rest we got to let it rest we got

[23:48] to let it rest so uh I'll make up a

[23:51] question where's worst burn you've had

[23:52] in the kitchen yeah that's the one I was

[23:54] telling you guys about right I put the

[23:56] fish in the pan what happened was

[23:59] um the fish went around like I put it in

[24:01] I did try to lay it away from myself but

[24:03] I did it in I was just being lazy and it

[24:05] went around the side of the pan and then

[24:07] from the back flopped towards the front

[24:10] oh okay hold on but before I had been

[24:12] heating up that pan and forgot about it

[24:15] and with a bunch of a good amount of oil

[24:17] and it was billowing smoke and I don't I

[24:20] should have just gotten rid of that pan

[24:21] and started fresh but I just left it and

[24:24] let it cool down for a bit so this was

[24:26] extraordinarily hot oil like way hot

[24:28] than a deep fryer and I threw the fish

[24:30] in so dumb right and it splashed back on

[24:33] me and it went was it it was this hand

[24:36] and it went all it went like literally

[24:39] all over here and I just knew

[24:41] immediately like this was the worst burn

[24:43] I've ever suffered and I've had a lot of

[24:44] burns I ran to the back wrapped it up uh

[24:48] finished service right I got 2 minutes

[24:49] off for that you know you got to die to

[24:51] go home when you work in a professional

[24:53] kitchen you literally have to die and

[24:55] the next day I had a blister the size of

[24:58] two two to three golf balls right here

[25:00] about literally coming off my hand about

[25:02] that big it's it was horrendous

[25:06] horrendous I don't want to I don't want

[25:07] to keep talking about it cuz while we're

[25:08] around food cuz that was pretty gross

[25:10] the whole thing was like very gross like

[25:12] what I had to do and then to just work

[25:15] with that wound for a long time it was

[25:17] it was nasty so yeah okay um I think I I

[25:21] don't think we can wait any longer

[25:22] Marcus we grab some forks and and run in

[25:24] here bud coming on in here bud oh man

[25:31] here we go here we go now y'all yeah all

[25:34] right we're going to try

[25:35] this um little lemon right fat and acid

[25:39] you guys I talk about it all the time

[25:41] but man that little bit of lemon on here

[25:43] goes a long way go ahead Marcus do the

[25:45] honors crack in crack in CRA Get It

[25:48] crack in crack in look at that nice and

[25:50] soft I'm not using try hold will you try

[25:53] the will you try the the the skin skin

[25:55] first will you try just the skin please

[25:58] let me let me get all this beautiful

[26:00] fish off my

[26:04] skin guys hear that crunch oh it goes

[26:09] hard listen to that that's bacon of the

[26:13] sea this is so good

[26:16] m

[26:18] m and the the fish

[26:21] itself very tender this is perfect M

[26:26] nothing wasted M no more

[26:28] I we got to we got to fight the fridge I

[26:31] I yeah I would close my eyes and polish

[26:34] this off but you got job to do yeah

[26:39] okay I'm on it let's fight this thing

[26:41] let's set it up all

[26:45] right all wait you said it you setting

[26:48] it up I got it I'll go talk I'll go talk

[26:50] I'll go I don't know what I'll you get

[26:52] in there Marcus tell them what's up

[26:54] what's this is the I I'm panicking I'm

[26:58] panicking hard don't freak out dude I'm

[27:01] not freaking out Sunny I'm all right now

[27:04] now we're going to switch to the other

[27:05] can I think I nailed it I think that was

[27:07] pretty good okay all right son heading

[27:12] out all

[27:14] right weighing in at however much a

[27:17] fridge weighs in Sunny weighing in at

[27:20] 168

[27:21] lb making them look good

[27:33] yeah yeah yeah yeah get it

[27:41] yeah

[27:43] oh all right all right that's a oh he's

[27:47] still going he's still okay yep sneak

[27:50] attack a bit of a coward's move

[27:52] but good good yo good punch good punches

[27:56] I sucker punched it I know I saw that

[27:58] punched it you got it good didn't even

[28:00] see it coming yeah

[28:04] wow I mean I'm out of breath yeah that's

[28:07] sad hey takes energy to fight that

[28:10] fridge all right guys any one more

[28:12] question and then I got to I got to

[28:13] bounce let's end it what's the what's

[28:15] the best meal you've ever had oh my God

[28:17] I I can't answer that question okay I

[28:19] can I can just quick just quick the fat

[28:21] duck in London three Michelin star

[28:23] restaurant hon Blumenthal best best

[28:27] dinner I ever had had in my life was

[28:28] incredible incredible all right guys I

[28:31] love you I love you thanks for joining I

[28:34] hope you cook some fish soon I hope you

[28:36] apply these techniques and uh until next

[28:38] time you know I love you and I'm out