Andy Grills the Crispiest Salmon Collars | From the Test Kitchen | Bon Appétit

[@leareed3749]

Brad is cute, daddy cute ok but ANDY is handsome and beautiful and probably smells realllly nice

[@lindap2663]

Lea Reed he reminds me of Freddie Mercury.

[@pr3ttyno0se]

Linda P oh my god yesss! i was trying to figure it out thank you lol

[@dodette]

Andy probably smells like YSL Pour Homme. Brad probably smells like liquid smoke. I'd choose both.

[@apple.grease]

Lea Reed looks like someone is wasted 😂😂

[@oranlichtman2021]

I dunno, he probably smells like fish 😂

[@KhanhTheLearner]

If you look at the meat, you know the fish isn't burned. The skin is just black because of the caramelized sugar (and probably from the color of the tare itself).

[@noproblematallmate]

Well you can argue your way out of a recipe made for youtube video but you definitely will not serve this in a culinary competition or serve a VIP because there is no reason to make a salmon look burnt lol.

[@pdfbanana]

@@noproblematallmate lmao i bet you're a fun person to be around

[@hitokiriheero]

for sure the fish is burnt. Is all of the fish burnt? no. but come on man. it's burnt.

[@jbaby362]

"And you guys think Brad is so manly" omg son, you good? XD

[@jalyntan3044]

everyone complaining about it being burnt can just calm down and go find comfort is their lightly salted steamed everything

[@Muataran]

99% of the time I'm with you on this comment, but that does look burnt to me.

[@dorcashealey3265]

Cancer, Jalyn. We want them to live, right?

[@jalyntan3044]

@@dorcashealey3265 absolutely no need to be that dramatic he's not eating charcoal every night he'll live

[@arthurfilemon6038]

Tbh Idk what's more appetizing. Andy or the fish.

[@ansonhu5997]

“You guys thinks Brad’s so manly”, I’m wheezing

[@prestontamaica1]

Basically he's making jerk or blacken salmon.The sugar from the marinade causing the bunt look.Can anyone remember the first time seeing jerk or blacken food? For me the skin is tastiest part.

[@JudithLou]

I live near Seattle. Salmon collars are a plus when cutting up whole sockeye or king salmon. I usually marinate them in a white miso, sake, grated ginger,and blood orange juice marinade. Then grill on the outside gas grill just like Andy does. Turns out pretty well with halibut also.

[@Basementjacks]

Brad told me i could grill it outside, in the wilderness, with vinny.

[@courtneyklumper5736]

yeah i'm on the same page girl

[@MrNathancast]

yeah bebz

[@eggaplant5099]

When no one knows what char means

[@jauipop]

In Asia, the collars and the cheeks are the most revered parts of the fish and usually given to the most important person on the table.

[@dryanb79]

Andy looks like Freddy Mercury in this video

[@abiromu]

or Borat

[@drueashton1154]

Ryan Baluyot this is the comment I was looking for, not the Char vs burnt argument

[@rayrodriguez7367]

In this video he looks like the Soup Nazi's younger brother!

[@foz271]

I'm gonna go watch and like ALL of Andy's videos because y'all in the comments section are so rude, I bet everything he makes tastes better than that bitter taste of jealousy in your mouth, ma'am

[@ElizaH753]

I am loving Andy’s sass

[@TheUltramicroscopic]

Everyone in the comments are obviously distinguished chefs

[@benkennedy4894]

Triston Hall the guy in the video obviously burned his salmon

[@MsDinoGal]

Andy is the Freddy Mercury of the kitchen. 😘

[@donaldsvlogs7973]

We need a WHOLE SERIES with just Andy

[@ibnBobby80]

I like this dudes sense of humor.

[@denisezhou1078]

y’all are so rude... there are other talented chefs that work on this channel who deserve recognition?? hating on andy for a great vid (btw THE FISH IS NOT BURNT) won’t bring more of the people you want to see more. grow up... y’all acting like children around here

[@pyroanie]

Thank you, Andy, for saying it. I watch all kinds of chef shows and they always say 'lightly season' and I'm over here like... but that's the amount of salt and pepper etc I put in the ENTIRE dish!

[@bellan6023]

Can't describe how much I enjoy watching videos from the test kitchen. You are all really talented in the kitchen and great at teaching. Plus You all have really good personalities which makes me binge watch You even more. Keep up the good work!

[@sauravmats9201]

Andy is just so passionate ........ Adore him

[@Murphy857]

Whew good thing he released the allicin in the garlic!

[@Adam_Garratt]

I've not had salmon in ages! Not my favourite fish to eat, but I do like it now and again. Simply fried until skin is crisp, lemon and dill butter sauce. Love it

[@hcnye]

Simple is not necessarily bad

[@mykeegetsit]

Try lemon soy

[@georgesumarah3619]

andy is the best in every way - the only one i really enjoy-

[@clnl9152]

Andy vids are my favorite ones

[@pjobpjobpjob]

Thanks Andy. I cooked this and loved it.

[@sabrinamarie3974]

It is!!!!! Blackened fish!!!! That's why!!!! It is "burnt"!!!! Because in some cases!!!! "Burnt" can actually be used as a flavor profile!!!!! In addition!!!! Soy sauce cancels out!!!! The extreme bitterness of the burnt!!!! Getting just the good!!!! Charred smokiness flavor!!!! And it's okay!!!! If you don't like it!!!! Blackened foods are not for everybody!!! And that's fine!!!! But he intended to make this fish like that!!! And some people like it like that!!!! And just think!!! If he really burnt it!!! He would have just re-recorded or not put the video up at all!!!! And again!!! It's fine if you don't like blackened fish!!! That's totally okay!!! Just know that nobody in this kitchen is intentionally burning food!!! That's all!!! Have a good day!!!!

[@memelord4639]

Don't do this!!!!!! This is annoying!!!!! More then one is terrible and is a great way for your comment to annoy people!!!!

[@sabrinamarie3974]

:'(

[@serapia1976]

Political Ointment you're so cute hahah

[@vatofichor]

This is poetry

[@loraloo]

Meme Lord Then maybe!!! You shouldn't!!! Read the comment!!! Wow!!! Such a hard concept!!!

[@laundrysauce234]

No one: Everyone in the comments: LeaVe AnDy aLonE iTs CharReD nOt BurNt

[@korndud]

you're obviously late to the party and missed all the negative comments because they got drowned out in poisitive ones and that's why i love B.A's comment section.

[@sjagoeffy]

Andy and brad are my favorite on BA Loved that joke.

[@Adam-ne2uh]

haha. I love this guy!

[@NicoSaysThings]

Noted: Andy's "light" seasoning might be twice the salt I use for anything. Also, I need to stop watching these in the morning.

[@Paul_K_]

With meat and fish I always remind myself that you have to have more than you think on the outside because you can't season the inside

[@namikosugans]

Nico Cuevas these collars are so oily that the extra salt isn't necessarily a bad thing. Japanese people eat shiozake, which basically means salted salmon. I buy collars, salt them with smoked sea salt, and throw them in the freezer until I want to eat them. Collars are remarkably resilient since they're so fatty, and they taste great even when overcooked a little.

[@GhostPirate6]

Also chefs use larger grained salts like Kosher salt instead of salts with smaller grains like table salt. Cup for cup, table salt can weigh twice as much as Kosher salt.

[@mattfarajz]

Ultimate Manliness: Andy and Brad in the woods making food

[@memelord4639]

Matthew Farajzadeh Andy would cancel out brads manliness. Leave it to brad and Vinny only

[@jaredknapp6832]

Andy's mustache game 🎮 is strong

[@BewareTheLilyOfTheValley]

I never heard of salmon collars before this but I eat "neckbones" so I'm sure I'd enjoy this. Also, I LOVE a little char on my meats! I'm the weird one in the family for this and I don't do it if I'm cooking for other people but unless the entire meat is charred, I love the smokey flavor it adds to meat. I...even do this with popcorn. Yes, you read that right. I cook my popcorn for about 30 seconds longer than recommended to give it a slight burn. You have to be careful to not crisp it but if you time it right, it's an amazing flavor, alongside the flavor of the butter on popcorn.

[@Miniac]

Was there a point where you used the set-aside tari sauce? maybe while you're grilling the collars?

[@future.cadaver]

For any recent viewers, he used it at 4:01 😇

[@biancat7761]

Hey Andy, heads up, don't read the comments

[@samiyasameer1011]

I love andy

[@disseria]

i wuv him so much

[@Anguished2]

Yo Bon Appetite's comment section is vile. Don't come here. Stay away. *sprays water* Shoo.

[@sahidsyahputra9505]

Oh my god! I love his eyes 😍

[@buddy77587]

Thank you for the education.

[@BausNguyen]

I love when it’s burnt but the chefs don’t want to admit they made a mistake so they say it’s perfect and that’s how they prefer it. It’s okay to make mistakes lol

[@minimodo2000]

Hey!! I know this is like 1 comment out of 158 (so far) but I wanted to tell whomever reads this that this video is really nice!! Ignore the negativity in the comments!! And while I do like brad and vinny very much I also enjoy almost all of the content produced by BA and this is no exception :)

[@goodboybuddy1]

Andy, you are manly, smart and sensitivo. Thanks for making my Covid boring day!

[@johannaperez80]

He always does that ! Bad boy - bad girl/ bad boys - bad ladies !!

[@iresatnom]

I love you andy :((

[@casi9307]

leave my future husband alone!!

[@LishaV81]

"you guys think Brad is so manly" But Brad IS so manly 😭😭

[@jayhelbers6433]

Fun fact, tare means sauce, so every time he says "tare sauce" he is just saying "sauce sauce"

[@BIOL6895]

It drives me up the wall everytime Claire says masa harina because harina just means flour in Spanish. So she could just be saying Masa flour the whole time instead butchering the word "harina"

[@jettysushi9713]

Looks amazing

[@korndud]

andy is being weird af! i love it

[@wmartinprice]

Why is he the most adorable person ever? Also, um, salmon.

[@thebigfatboo]

Andy why did you set aside the quarter cup of sauce? Do we dress it afterwards or does it work like a dip?

[@Dark_Lantern_]

Watch 3:57

[@judemickoalipit3633]

I love Andy’s beard 🧔🏻

[@drowningflamingo]

Ooh more videos on grill technique please

[@Mrscottyboy4]

Yum. Im a fisherman and cut my own collars. This chef is funny!! What kind of pickles would you have used??

[@YKZA702]

lmao 'call your fish monger'

[@redgyarados10]

4:59 when you bust and she keeps going

[@Bob-ig1wn]

No need to peel the giger root if you are slicing and heating the rounds in the marinade.

[@sidekicks1403]

the sweet soft warm andy

[@cinamontaste]

Is it me or dose Andy have a Freddy Mercury look about him. 🧐😜

[@lensofaboy]

Sweet !!! Love from India :)

[@Shoshiko]

Andy Baraghani: Chef. Man of Danger. Manly.

[@MiniMii550]

Andy should dress up as Freddie Mercury for Halloween

[@Martin-cw1up]

I'm not a fan of the background music I actually really like that the other videos don't have it

[@georgea.567]

Brad already did it!

[@juvenducks]

Andy and I would be the kids in high school that make fun of the coach.

[@hwangmihee873]

“And you guys think Brad is so manly. 😏” 😳😍🤤

[@Fpsdood]

love u andy

[@genericalias5756]

I just got an idea. Vin kidnaps Brad and takes over his show for a day

[@jarodh-m6099]

Ike Zhang Love it !

[@tomschmatzhagen990]

I just last week cooked a two pound toro Kama: what a thing! Five meals!

[@_missgirl]

pay andy for this video

[@swepo]

Does anyone know where I can get some Chile? My grocery store only sells Argentina, Peru and Brazil, are any of these suitable alternatives?

[@yoshiakishii204]

hahaaaaaaaaa actually the world chili has multiple spellings like chiles, chilies, chilis, and chillies. lol they look the same but they're different

[@VoLCoMzYaDiGG]

Since when did Brad turn into Freddie Mercury's cousin?

[@jamswiz]

John Doe that ain't Brad my dude

[@eljayy91]

John Doe *Andy

[@Goldenkitten1]

+Jada Paige - it's a joke my dude

[@lyxnc7992]

Andy you mean XD

[@ShifT818]

Lmao I was watching this video and as soon as I saw Brad I gave him the Norm treatment even though he couldn't hear me.

[@victorvo5236]

4:59 Freddy Mercury back from the dead

[@jacobnewsome9529]

To be fair, he did say that's how he liked it. If he likes it black like that, who are we to judge?

[@adrianjohnson4474]

4:03 “I’m feeling Alden brown when I do this” DUDE THIS IS MIND BOWLING BECAUSE MY MIND WENT TO GOOD EATS BEFORE THAT SND OH MY GOD Ok bye

[@buddy77587]

Ugh-mazing

[@alkane2561]

Omg with that stache Andy looks so much like Freddy mercury

[@gmart225]

andy can handle my fish anytime

[@tommyzdoesstuff342]

best way to make salmon. Over a fire.

[@RonskiC]

Why the need for both mirin and sake? Could anyone explain?

[@daniellengo8398]

For this, and other times animal protein is seasoned with salt before being put in a marinade, what is the difference between putting the salt on the flesh vs. putting the salt in the marinade? Won't 1) the marinade washes off the salt from the flesh or 2) the salty marinade seasons the flesh? And, the marinade is already salty from the soy sauce, no?

[@ciberdark]

I love how your masculinity at 4:58 went from 100 to 0 in a few seconds (I'm not trying to throw shade), It was funny. I bet it tastes delicious

[@bloodorange28]

Where I am from, Salmons are usually found with two collars.

[@SpaghettiPlays]

Andy u r beautiful fish in the sea

[@Vishnu6]

Andy is such a hottie. That cute face, that cute personality...those arms! Bon appetit indeed

[@TheKetoChef]

Love it

[@thihal123]

Peeling ginger with spoon is done all the time in Chinese cooking

[@yotsubaka]

Andy is fine af. My absolute fave 😍

[@bmoore4431]

Its like Freddy Mercury has been reincarnated back into another human

[@4561232000]

Remember when Brad did salmon collars in the forrest... First.

[@ReganAtSea]

was he having some kind of minor breakdown during this video

[@ninotria8042]

Love how you release this after Brad grill seafood outdoors.

[@astrochillin8658]

Only watching cuz of my crush on andy

[@chasm616]

Doesn't the fish dry out a lot with a cooking time that long? I prefer mine a lot more pink and juicy inside, those look almost like jerky

[@iLoveTurtlesHaha]

Well seeing as how he is referring it to chicken wings of the sea, I'm assuming that it has a higher fat content so slightly more cooking time won't hurt it but these do look over cooked though. With that said, I'm thinking it's still juicy inside.

[@karsaurlong]

chasm616 the marinade is what makes it look like that. Also it's a collar.

[@chasm616]

Never had collar like this before, maybe it just needs that amount of time as it does look pretty fatty.

[@eljayy91]

chasm616 I’m surprised at how we all missed the fact that he took your personal order and was cooking this meal for YOU. Hahaha you’re an idiot.

[@Bssese]

* fun begin in 4:59 *

[@butlikereally]

I NEED TO WATCH YOU EAT IT