Yes, you could use sunflower or rapeseed oil, doesn't have to be vegetable oil. If you do use olive oil the reason it has to be very light as the flavour will be overpowering, or it may taste bitter.

Thanks Monica! I rarely make a sauce with my poached salmon, but occasionally I will make a Hollandaise sauce. Thanks for watching

Glad you liked it!

Thanks Angela!! It is a pretty simple recipe, I hope it works for you too...besides....you can never have too much cheesecake after all !

Thank you so much for watching Kathleen, that particular herb combination is one I use a lot, it works great in soups, but also with Chicken, Lamb and Venison. Happy you enjoyed it!

Glad you like them!

I am looking forward to making more videos Ujin, thank you for watching my channel !

@@apronson3447 Thank you!

Thank you so much

Hey Thanks! I am a new channel and that is probably why I don't have a ton of subscribers. Here's the thing....I started this mainly because my daughter "insisted" that Dad made some videos about his cooking. Actually I am amazed that I have the subscribers that I have..and I am so grateful . I post videos because I love to cook and I know there are lots of people out there that want to cook too, but are intimidated by the more complicated videos. Let's keep it simple , low budget and accessible to all! Thanks for subscribing, I really do appreciate it...so does my little girl!

Thanks ! I like the skin too, especially if it's pan seared and crispy, but for this method I remove it as it makes it a little easier if people are serving themselves. The rest of my family don't care for the skin so the dogs get a treat!! Thanks for watching BIGBLOCK455 and thanks for the comments.

I find I get a more open crumb with lots of nice big bubbles which is nice if I am making baguettes or ficelle. I can make them with the whole wheat starter too but the bran in the whole wheat tears the gluten strands and you get less bubbles and a more dense bread. To get a decent crumb in whole wheat sourdough you need a high hydration because the whole wheat absorbs a lot of water. Usually I go with 90% for whole wheat 80% for everything else. Whole wheat flour does seem to produce a more energetic starter because of the increased nutrition. Definitely use bread flour when you can, it has a higher protein content and you get a much stronger stretchier dough. Flavour wise cant tell much difference, the whole wheat starter does give a white loaf a little more texture though. Thanks for asking!

Thankyou! That sounds really good. Don't forget the white wine!!

Thank You! and thanks for watching.👍

Thank you Sean! We eat this alot at our house, its so fast and easy to make and very healthy too. Sometimes I substitute the Tilapia for large shrimp and hit it with a little Soy sauce before plating. Thanks for watching.....Crawfish boil will be up next ..stay tuned !

Glad you enjoyed it Alexia!

Thanks, the view is beautiful !

Ha Ha...Yes!....I didn't notice until editing, but decided to leave it in because it might make a few people smile. Thanks for feedback mate, always appreciated.

Thankyou ! I must say that putting one into a Hotdog bun was a real surprise. So glad you enjoyed it Renate....now go share the love and make it for your crew!

Absolutely!

Good question, it will depend on the thickness of the fillet really so it will vary. The beauty of poaching is you have much less risk of the fish drying out. If you do not have a thermometer just aim for 15-25 mins, the fish will also keep cooking after you take it out of the liquid, so let it rest for a few minutes, The flesh should be shiny/glossy and glisten when you cut into it. You can also just put it in the refrigerator and let it cool/chill completely , which is nice if you are using it in a salad. Don't stress, after you have done it a few times you will get the feel for it...let me know how it works out and thanks for the question.

You are very welcome...I hope you try it and enjoy it!

Thanks ! I may have to try that next time😋

Yes Coriander and Cilantro are the same plant. Spring Onions are often referred to as Scallion, especially in Cajun cooking. Tomatillos are a distant relative of tomatoes and I really don't know what availability is like in the UK, as I haven 't been back in 5 years! Thank You for your kind words of support, and thank you for subscribing, stay tuned! Andrew

@@apronson3447 Ahhh… scallion… yes, I got mixed up.lol I shall indeed stay tuned 👍

Thanks! Be careful with the Reapers Mr. B!

Glad you like them!

Thanks for watching Alexia! Ill be making Salsa in my next video...with some really hot chilis! I am in South Dakota.

@@apronson3447 Oh i see coolio ;-)

Thank you 😋 Anne-Marie...try it out!

Indeed he would have....Cheers mate!

More to come!...thanks Robin

Hey, thanks Renate!

Thank You !! Figured I should explain starters to accompany my bread recipe. Seems like most people are put off by "managing" the starter...they are pretty low maintenance really.

Thank you 😋

@@apronson3447 U R welcome ;-)

+Erik van den Elsen 👍

Ohh Aaah! Thanks Pete.

fingers crossed!!

Thank you so much , it was nice to get outside to film.

Beautiful

HaHa...Dogs got a treat!!

Thanks on the comments on my banner😀

@@apronson3447 Seeeetttt 😜

@@apronson3447 I see everything 😂

Thanks !

Thanks Marieke! Groet ook van mij en de Familie van “The Black Hills” !

Hi Jane! You know that may be worth a try, might try some Harissa too if you want more of a North African flavor!

@@apronson3447 Not familiar with harissa and will look it up.

Thanks Lexi! I'll have to try onions. I usually roast them whole in the oven when I do a roast beef/venison

@@apronson3447 hihi happy i can inspire ;-)

Absolutely! It's on my list!

Thanks Lexi...I didn't see your comment, it was held for review. I will try that Lavender idea, sounds wonderful!

My pleasure 😊 Glad you enjoyed it!

Awesome!