Learn how to cook sea scallops Perfectly! Scallops are so delicious they don't need much to make them great. Many more recipes and techniques on video at www.Cookin101.com.
Cast iron pans are ... By: bsernat. on 08 Nov 08, 02:56:10 Cast iron pans are heavy but I think they are the easiest to clean. After cooking, while the pan is still hot, run it under cold water. Everything that was in the pan will easily come off. Other pans may buckle by this sharp change in temperature, but not cast iron. After a few uses cast iron pans develop a non-stick surface that will outlast pans costing 10 times more.
you made me love my ... By: kitchenknives. on 07 Nov 08, 16:42:16 you made me love my cast iron. because of its weight and being hard to clean, i hated it.
well anyway thanks.. :)
Cast iron holds ... By: bsernat. on 26 Oct 08, 23:10:11 Cast iron holds heat very well so when adding your ingredients, in this case scallops, it won't cool down. This helps to quickly caramelize the natural sugars in the scallop without overcooking it. While scallops can be eaten raw, not everyone enjoys them that way and the flavor and texture is much different than when they are cooked.
first of all why ... By: keithwuzhere. on 26 Oct 08, 20:33:34 first of all why did u use a cast iron pan!? second, u cant under cook a scallop u can eat it raw( i have it taste great)i personally think that u gave the scallops to much color, but that is just me........just wondered please dont take offense!
Thank you for the ... By: itsleo. on 26 Oct 08, 17:32:49 Thank you for the quick reply!!!!!!!!!!! Thanks for the vid and the cooking tips! Thank you!!!!!
I have worked in ... By: bsernat. on 26 Oct 08, 02:00:16 I have worked in Manhattan for 5 years and abroad in Spain for 5. I studied at the French Culinary Institute in Manhattan.
For doneness, ... By: bsernat. on 26 Oct 08, 01:58:10 For doneness,squeeze the scallop from sides and top when it is raw,it will feel fleshy and soft.Squeeze the scallop as it cooks about every 10seconds,noting how it firms up.Scallops cook very quickly and toughen if they are overcooked so aim to undercook if anything.The size of the scallop doesn't matter,color should be off white or pinkish.Look for scallops that are firm and have a slight slime on them.Scallops that are all the same color and standing in opaque liquid are of inferior quality.
A fresh scallop can ... By: leproducer2. on 25 Oct 08, 04:08:08 A fresh scallop can be eaten raw a little like tuna. So over cooking is the biggest mistake everyone makes.
great vid, but ... By: itsleo. on 15 Oct 08, 04:03:46 great vid, but canyou explain feeling for doneness? I dont know the different stages by touch! what kind of scallops do I look for? size? color? etc?? thanks!!
wow that butter ... By: hajimete1122. on 10 Oct 08, 00:00:12 wow that butter bomb was hella kool!
where did you train ... By: darkmaterial. on 12 Sep 08, 18:17:49 where did you train? Your awesome.
A sprig of thyme, ... By: bsernat. on 11 Sep 08, 04:22:08 A sprig of thyme, it adds a lot of flavor along with the browned butter. You can use any herb or spice after you add the butter to give more flavor to the scallops.
what is that green ... By: emailroy2002. on 11 Sep 08, 04:09:42 what is that green thing on the butteR?
love scalop By: deathgod836. on 24 Aug 08, 20:26:17 love scalop
Sure, you can just ... By: bsernat. on 22 Aug 08, 01:40:56 Sure, you can just use butter. Be careful to cook it over low heat though or the butter will burn. Add a little olive oil to the pan also so the butter won't brown as fast.
i want to cook the ... By: militaryofficer101. on 21 Aug 08, 23:46:28 i want to cook the scallops with shrimp with a butter lemon garlic sauce to put in a pasta can i just cook it with the butter or should i use some other ingredient?
Wooow Butter bomb ... By: trav022007. on 15 Aug 08, 13:05:44 Wooow Butter bomb idea catched me by suprise...great idea!!!
Sure. =) By: bsernat. on 13 Aug 08, 20:02:54 Sure. =)
You can use olive ... By: bsernat. on 13 Aug 08, 20:01:55 You can use olive oil but since you are searing the scallops over such high heat it will burn much faster than vegetable oil. Vegetable oil has a higher smoke point so it works better here. You could also use peanut or grapeseed oil.
question...is it a ... By: Buchadave. on 09 Aug 08, 22:00:19 question...is it a neccessity to use vegetable oil or is it ok to use olive oil
i made it it tastes ... By: Buchadave. on 09 Aug 08, 21:54:56 i made it it tastes amazing thanks so much!!!
i think youre ... By: TiffanyLProductions. on 31 Jul 08, 01:50:25 i think youre butter bomb idea is GENIOUS. XD
mind if i use it ?
Good Vid!Takes a ... By: Blues353. on 30 Jul 08, 02:37:01 Good Vid!Takes a good year to master the 'instinct' for scallops,sizes,temps, pan searing techniques.
I would cook them ... By: bsernat. on 28 Jul 08, 13:57:49 I would cook them in batches and for less time, that way you can caramelize them a little and they won´t overcook.
Question: I'm gonna ... By: blacksanta200. on 27 Jul 08, 06:56:39 Question: I'm gonna be making St. Jacques with Champagne Sauce from Bourdain's cookbook. The recipe calls for 16 in a skillet over high heat all at once in 2 tablespoons of clarified butter, 3 minutes per side. I'm thinking the 3 minutes is ok due to the amount of scallops cooling down the pan, but it seemed a little long to me. Thoughts? I'd hate to eff up on a rather expensive dish.
Easy garnish to make and it will liven up any plate. Wow your friends with this cool mushroom garnish. Many more recipes and techniques on video at www.Cookin101.com.
Use this technique to easily remove the skin and seeds from tomatoes leaving just the tender flesh. Hundreds more videos and techniques at www.Cookin101.com
The perfect garnish for any dish and so delicious. Change the herbs you baste with for different flavors. Hundreds more recipes and techniques on video at www.Cookin101.com.
Absolutely, ... By: bsernat. on 14 Jul 08, 19:35:56 Absolutely, everything is edible.
just a question, ... By: wannaberobert. on 13 Jul 08, 23:57:19 just a question, once you've gotten the skin off, the extra stuff on the salmon is okay to eat?
Amazing video
... By: indycab. on 15 Jun 08, 21:13:21 Amazing video
Great private cheff!!
Regards from Seville
And salmon skin is ... By: bsernat. on 27 May 08, 03:53:10 And salmon skin is delicious if you clean it properly so it gets nice and crispy.
Just for those who ... By: amaroq69. on 26 May 08, 09:20:41 Just for those who aren't "in the know" fish skin is where all the nutrients are on salmon...espceicially the omega 3 fatty acids that are so good & wholesome...
Nice job. And using ... By: n7cav. on 29 Jan 08, 19:36:47 Nice job. And using a Cook's Knife too... Very cool...
It looks so easy ... By: Cybrok. on 19 Jan 08, 18:04:30 It looks so easy when you do it..
No Problem By: bsernat. on 01 Dec 07, 04:04:03 No Problem
GOT IT!! THANKS By: DU8UDQ. on 01 Dec 07, 04:01:08 GOT IT!! THANKS
This is a fast and impressive way to mince garlic. Much more fun and efficient than a garlic press or food processor. Hundreds more recipes and techniques on video at www.Cookin101.com.
Holy crap you're ... By: illuminatedface. on 05 Nov 08, 03:59:57 Holy crap you're amazing :)
thank you so much ... By: strawberryprincess82. on 26 Oct 08, 20:31:13 thank you so much for posting! i am fairly new to cooking and this just helped me alot on how to mince garlic! i'm ever so thankful :)
My pleasure! Glad ... By: bsernat. on 03 Oct 08, 04:22:47 My pleasure! Glad you liked the video.
oh hey i forgot to ... By: joblesschimp. on 02 Oct 08, 19:10:23 oh hey i forgot to tell you but i think every one should know when things like this happen. i tried mincing garlic like you do and in time i kinda tweaked for my comfort but the point is that your video really influenced me, Thanks man!
The best chef i ... By: indycab. on 15 Jun 08, 21:21:09 The best chef i have seen in my life.
I am currently living in Spain and there are very prestigious chefs like Adria, but i like more bsernat cookin style.
im skilled on using ... By: Karnalzion. on 30 May 08, 18:57:40 im skilled on using a knife in the kitchen but thank you for the tip about getting the peal of the garlic, its indeed very usefull, and you have a good speed on your knife, skillfull and impressive, keep it up mate
Just one of the ... By: bsernat. on 19 May 08, 17:10:50 Just one of the things I've picked up over the years. Thanks for watching.
Dude wtf, I thought ... By: joblesschimp. on 18 May 08, 19:45:46 Dude wtf, I thought I was good at knife skills but you just made me feel like such an amature... who thought you how to cook?
Very useful. Thank ... By: lordshell. on 09 Apr 08, 20:23:54 Very useful. Thank you.
i am pretty good at ... By: jagwio. on 04 Apr 08, 05:07:55 i am pretty good at cuttin' garlic... but that is much more awesome.
Oh, thanks! I think ... By: technicolorsarah. on 03 Apr 08, 18:48:39 Oh, thanks! I think I can actually manage that!
thanks~! By: zelda1ftw1imo. on 11 Jan 08, 01:05:21 thanks~!
Chef skills! By: chihuahua92021. on 21 Dec 07, 01:27:01 Chef skills!
nice work amigo =) By: killerjaw. on 16 Nov 07, 01:01:04 nice work amigo =)
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By: ele12957. on 06 Apr 08, 20:02:56
Wow, I am going to try that tonight. Thanks!!!!