Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Chef Sam Choy makes salmon

In the Kitchen: Chef Sam Choy makes salmon


IF YOU WANT TO HAVE A GOOD TIME AND LEARN A LOT IN THE KITCHEN, HEAD TO 6:30 P.M. KHON ON SUNDAYS FOR CHEF SAM CHOY AND JOHNNY IN THE GO-PRO. A LOT OF TIMES PEOPLE TEND TO FEEL LIKE OH, THEY GET INTIMIDATED. I TELL YOU ONE THING ABOUT SALMON, IT’S THE EASIEST FISH. YOU GOT A LOT OF ROOM TO PLAY. I WANT TO TEACH YOU GUYS AND ALL YOUR MILLION VIEWERS OUT THERE A REAL SIMPLE WAY. YOU GOT THE SKIN THERE. SO I LIKE TO JUST — PUT IT RIGHT THERE. KIND OF LIKE LET IT GET THAT ROOM TEMPERATURE. AND IF YOU DON’T HAVE PAM — SHE DIDN’T SHOW UP TO WORK TODAY, BUT THAT’S OKAY. YOU PUT A LITTLE BIT OF OLIVE OIL. JUST A LITTLE BIT. THESE ARE THE TYPES CAMERAS GETTING A GREAT SHOT. YOU CAN SEE THE SHINE RIGHT THERE. NOW YOU SEE THE SALMON LIKE THIS. IT’S RAW. REAL QUICKLY, SO NOW WHEN YOU PUT IT IN YOUR PAP LIKE THIS, OH, WOW. YOU LET IT GO. YOU LET IT GO UNTIL YOU SEE KIND OF CREEPING UP. I LOVE HOW JOHNNY’S GETTING A GOOD SHOT WITH THE GO-PRO. THE CONCEPT OF YOUR SHOW, WHEN YOU GO TO PEOPLE’S HOMES, A LOT OF TIMES, HAWAI’I, YOU FIND FISH LIKE THIS. YOU FIND A LOT OF FISH, BOUGHT FISH LIKE THIS OR LOCALLY CAUGHT. I LOVE THAT. AND IT’S FUNNY, THE MOST PEOPLE ASKING ME HOW TO COOK FISH, TO BE HONEST WITH YOU, I’VE NEVER COOKED FISH BEFORE. WE CAN’T HAVE ANY OPEN FLAME BUT A GOOD FRIEND OF MINE OUT IN ALASKA, HE TAUGHT ME A LOT ABOUT HOW TO COOK SALMON. THOSE GUYS IN ALASKA KNOW A LOT. THEY KNOW HOW TO COOK THEIR SALMON. WE KNOW HOW TO COOK OUR POKE. NO DIFFERENT. THE FLAMES REALLY — THE FLAME IS JUST DYING ON US. NO WORRIES, NO WORRIES. LOOKING FOR THAT COOK TO GET UP A LITTLE BIT. I WANT YOU TO LIFT IT UP A LITTLE BIT. YOU WANT TO SEE THE COLORED — THE COLOR CHANGE TO GET TO THAT OPAQUE COLOR. ONCE YOU GET TO THAT, YOU TURN IT OVER. WHEN HE GOES HALFWAY UP ON YOUR SALMON, SO YOU HAVE IT CRAWLING — I CAN SEE IT RIGHT IT’S KIND OF LIKE — THAT’S THAT’S THE COLOR YOU WANT IT TO LOOK. YOU SEE HOW THEY WORK TOGETHER. I GOT TO ASK, FOR YOU BEING IN THE KITCHEN, DO YOU LEARN SO MUCH. I ALREADY THOUGHT THAT I WAS A HALFWAY DECENT COOK. THE THING I LEARN FROM CHEF SAM AND THE THINGS OUR VIEWERS COULD LEARN FROM THE SHOW, ONE WE’RE TRYING NOT TO WASTE ANY FOOD. WE’RE TRYING TO SAVE FOLKS MONEY SO WE’RE USING WHATEVER’S IN THE REFRIGERATOR OR THE CUP BOARD TO ADD TO IT. SO FAR WE HAVEN’T BEEN STUMPED OR YOU HAVEN’T BEEN STUMPED, WHICH IS GREAT BECAUSE YOU CAN LEARN THING LIKE OILING THE SKIN OF THE FISH. I LIKE HOW YOU SAY TOO, YOU SHOULDN’T BE INTIMIDATED BY FISH. WE’RE LUCKY TO BE SURROUNDED BY OCEAN, GREAT FISH AROUND. ELECTRIC OR GAS BETTER, AND I ASK HIM WHY. BURN A LOT OF FOODS. BURNING OFF. THERE WE GO. DO IT AGAIN. BURNING OFF. BURNING OFF. REMEMBER YOU’RE GOING TO WANT TO TURN YOUR TV ON. ON SUNDAYS. THAT WAS GOOD. BUT YOU GOT TO CHECK OUT THESE GUYS BECAUSE YOU LEARN SO MUCH. SAM CHOY IN THE KITCHEN. IF YOU WANT TO BE IN THE KITCHEN, GO TO KHON 2. SIGN UP AND WE COULD BE KNOCKING ON YOUR DOOR. THERE YOU GO, THERE YOU GO. I WISH WE HAD SMELL-A-VISION AT HOME. THE COLORS COMING DOWN TO THE MIDDLE OF THE PAGE. WHEN THAT GETS TO THE MIDDLE, IT TAKES ONLY TWO MINUTES. IN THE CENTER SO LITTLE TIPS RIGHT THERE.

Leave a Reply

Your email address will not be published. Required fields are marked *