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How to Make Smoked Fish Tacos and Grilled Steak Fajitas | hi steak | Kiến thức ẩm thực mới nhất

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Đầu bếp thử nghiệm Bryan Roof và người dẫn chương trình Bridget Lancaster tiết lộ bí quyết làm món Tacos Cá hun khói cổ điển của miền Nam California. Tiếp theo, chuyên gia thiết bị Adam …

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How to Make Smoked Fish Tacos and Grilled Steak Fajitas
How to Make Smoked Fish Tacos and Grilled Steak Fajitas

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How to Make Smoked Fish Tacos and Grilled Steak Fajitas.

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37 Comments

  1. The only salmon available is the kind that is thinner on one end. I cut the thin part off and freeze all the salmon. When cooking I can now cook thin and fat salmon to the perfect temp. I often cook frozen and check temp at the end. The reason for this it’s hard to get a nice sear without drying out the middle when the steaks are thin. With salmon a thermometer is essential since perfect and dry are just a few seconds away

  2. I always cook my own beans. They are very easy to cook on a pressure cooker and the flavour is amazing. Additionally you don't need to blend the beans to dive body to the soup because they will be creamy and rich

  3. on the Chimney starters….there is a Big difference between charcoal and the briquettes you showed. Charcoal burns hotter and is made from real wood only. Briquettes are made from Coal and wood shavings compressed (https://en.wikipedia.org/wiki/Briquette). I like your show but sometimes the fact are off. However, I am in the PNW and there may be a big difference between here and there.

  4. Both of these dishes look amazing. I need a grill ASAP. 😣
    I made a similar salmon a long time ago and it was incredible. Imagining that with a smoky flavor sounds breathtaking. 😊
    The effect on the background in the outdoor shots makes me feel like I'm dreaming lol. When does the giant chick show up? 😆
    Thank you!
    💜💚

  5. Chimney starters, and lighting charcoal.

    If you have a turkey fryer burner, or a side
    burner on a gas grill, turn the separator
    upside down. That will get the charcoal
    closer to the fire, and give you the ability
    to use more charcoal. YES, use the side
    burner, or the TFryer burner. Turkey fryer
    burner, charcoal ready in about 5 minutes.

    Yes, I DO! Also, use the Weber charcoal
    chimney starter.

    steve

  6. Hello friend, thank you for the video, we have some goods are looking for tester to do reviews, is there any way we can cooperate? We are selling refrigerator water filter. Can you give me your email? I will talk to you for details in email.

  7. Doesn't pineapple juice also act as a tenderizer? Pineapple is a bromeliad and I think they have an enzyme in them that breaks down proteins.

  8. Skirt steak has gotten to expensive to be approachable anymore, it used to be the "unknown" cut, but at this point you can get better cuts for less money.

  9. This was a great episode. 👍
    Tacos – I know Bryan was replicating Ruddell's salmon tacos and they look awesome but I still prefer salmon with avocado, cabbage and lime. Apple, carrots, mustard and mayo? I'll give it a try one day.
    Fajitas – Christie nailed it. Very cool that she used the marinade to juice up the grilled onions and peppers and love that she eliminated the sizzling hot plate. It's traditional everywhere and how Ninfa's does it (or did when I visited) but it's unnecessary. 😀

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