May 23, 2016 Add as a preferred source on Google Add as a preferred source on Google You can see both techniques here in the video above (skip to 3:25), illustrated with a huge filet of salmon. For ...
When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips.
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