Wholey’s Offering Cooking Classes

Wholey’s Offering Cooking Classes


WELCOME BACK. WE ARE IN THE KITCHEN WITH SAM WHOLEY. ALONG WITH TRAVIS A SEAFOOD EDUCATOR BECAUSE WHOLEY’S HAS COOKING CLASSES YOU WILL FIND OUT MORE. WELCOME GENTLEMEN. HELLO,. HAPPY NEW YEARCH GOOD TO SEE YOU. HAPPY NEW YEAR. ONE NEW YEAR’S RESOLUTION FOR A LOT OF PEOPLE I WANT TO EAT BETTER. EXERCISE YES, NO, MAYBE BUT WE CAN ALL TRY TO EAT BETTER. TUNA. THAT’S WHAT YOU ARE HAVING TODAY. EXCELLENT SOURCE OF LEAN PROTEIN. OKAY. AND VERY EASY TO COOK. TUNA IS SOMETHING MOST PEOPLE EAT ON THE RARE SIDE. IT’S POPULAR IN ANY — SUSHI. YES. SO WE WILL DO A SESAME CRUSTED SEARED TUNA THAT TAKES A SHORT PERIOD OF TIME. YELLOW FIN AND SAM IS FAMILIAR WITH THAT. ONE OF THE MOST POPULAR. OKAY. I MEAN, DIFFERENT TYPES OF SPECIES OF TUNA BUT YELLOW FIN IS WHAT MOST PEOPLE BUY IT’S AFFORDABLE AND IT’S JUST REALLY GOOD QUALITY. I LIKE SEAFOOD AND TUNA BUT IT’S A LITTLE INTIMIDATING TO PREPARE. SHOULD PEOPLE BE NERVOUS ABOUT PREPARING TUNA AT HOME IN? NO. NOT AT ALL. THIS METHOD WE ARE GOING TO BRUSH THE FISH WITH SESAME. YES. AND WHAT ARE YOU PUTTING ON NOW? SESAME OIL. OH OIL. IT’S GOING TO KEEP THE SEEDS TO STICK TO THE STEAK. OKAY. SO WE HAVE A NICE COATING OF THAT ON THE FISH. AND WE ARE GOING TO COAT THEM IN SESAME SEEDS TO GIVE PARTICULARSTURE. AND SO BRUSH THE OIL ON. WE HAVE GOT THE THIS SIDE BE COATED. YES. AND THEN, IS IT ROOM TEMPERATURE. YES GOOD POINT. LET THE FISH SIT ON THE COUNTER FOR PROBABLY 20 MINUTES TO BRING IT UP TO ROOM TEMPERATURE BECAUSE THIS IS GOING TO BE PRETTY MUCH RARE IN THE MIDDLE. THAT’S TYPICALLY HOW MOST PEOPLE LIKE TO EAT IT. GOOD TUNA HAS NICE DELICATE TEXTURE SO YOU DON’T WANT TO OVERCOOK IT SO GET A NICE SEARED CRUST ON THE OUTSIDE SO WHEN YOCHEW IT IT HAS A SMOOTH DISSOLVING TASTE. I SEE. SO BRING IT UP TO LIKE YOU DON’T WANT TO TAKE IT OUT OF THE REFRIGERATOR. OKAY. SO WE WILL GET THIS SIDE COATED WITH SOME SESAME OIL AND FLIP IT OVER. AND THEN. WHILE YOU ARE DOING THAT I WANT TO HEAR ABOUT THE COOKING CLASSES BECAUSE YOU ARE A SEAFOOD EDUCATOR. SOME PEOPLE ARE INTIM TATTED — ENTIM DATED BY SEAFOOD. EVERYBODY LOVES TO EAT IT IN A RESTAURANT BUT FEEL IF THEY GO TO WHOLEY’S OR FISH RETAILER BECAUSE TUNA IS NOT REALLY CHEAP BUT THEY WILL MAKE THE INVESTMENT AND COME HOME AND SCREW IT UP OR GET SOMEBODY SICK. NOTHING COULD BE FURTHER FROM THE TRUTH. COOKING SEAFOOD IS THE SHORTEST COOKING TIME SO IT REQUIRES YOU KNOW VERY LITTLE PREP WORK AND SATURDAYS WE HAVE THIS DEMONSTRATION ABOUT AN HOUR FROM 10 TO 11 WE SHOW PEOPLE HOW TO GO ON THE FLOOR AND PICK OUT FISH AND WE HAVE EXPERT CUTTERS. OKAY. AND TAKE IT HOME, A FEW SIMPLE INGREDIENTS YOU KNOW. ON TO THE TABLE IN 10 OR 15 MINUTES. THE LITTLE BIT OF TOO MANY I MADE SEA FIED SHOULD SAY MORE THAN THAT IT’S BEEN PRETTY SIMPLE BECAUSE IT DOESN’T TAKE LONG TO BE PREPARED. NO. TELL ME WHAT YOU PUT IN THERE. SEAR IT IN VER TABLE OIL BECAUSE IT HAS A HIGH FLASH POINT AND YOU CAN GET IT REALLY HOT AND THAT’S WHAT YOU WANT TO DO. YOU WOULDN’T A GOOD SEAR DON’T USE OLIVE OIL BECAUSE IT WILL START TO BURN SO YOU WANT TO GET THIS REALLY HOT ALMOST TO THE . WHERE YOU SEE THE OIL SHIMMER. YES. NOT QUITE SMOKE. BUT YOU WILL START TO SMELL IT. OKAY. AND THAT’S WHEN YOU WANT FISH COOKING AND SEAR IT A MINUTE ON EACH SIDE, AND THEN YOU CUT IT IN THIN SLICES AND SERVE IT WE HAVE ONE OF OUR SAUCES HERE. YES. THE GINGER TERIYAKI. THAT SOUNDS GOOD. YES. IT HAS A NICE FLAVOR. PEOPLE LIKE TO USE WITH A SOBY PASTE AND MIX IT WITH SOY SAUCE AND THIS IS SOMETHING THAT’S DONE AND WE SELL IT AT THE STORE AND IT’S VERY POPULAR. WONDERFUL. AND YOU FIND A LOT OF PEOPLE COME IN FORTUNA OR DIFFERENT TYPES OF SEAFOOD? YES, THEY DO. THEY COME IN FOR THE BLUE FIN TUNA WHICH WE MARKET. OKAY. AS WELL AS SEVERAL OTHER VARIETIES OF SALMON AND ICELAND COD. BLACK SEA BASS, THINGS LIKE THAT. THERE ARE SEVERAL VARIETIES OF TUNA COMMERCIALLY AND SPORTS CAUGHT. THE SEVERAL — THE 7 ARE THE BLUE FIN. YES. YELLOW FIN, BLACK FIN, AND SKIP JACK, BIG EYE AND TONGUEEL. I DIDN’T REALIZE THERE WERE SO MANY VARIETIES. YEAH. YELLOW FIN IS WHAT YOU SEE MOSTLY BECAUSE IT’S — IT’SA SUSTAINABLE FISH AND THE OCEAN WHAT’S BUNDANCE OF IT. AND IT’S GOOD QUALITY. WE WERE TALKING BEFORE, SOME OF THE BLUE FIN THAT GOES TO THE MARKET FOR THE HIGH END USUALLY — SUSHI THAT CAN GO UP TO 40, $50 A POUND WHERE THIS IS. THAT’S A LOT. YEAH. 15 TO $20 A POUND. THAT IS AFFORDABLE. YES. THE QUALITY IS, YOU KNOW, AT THE HIGHEST IT CAN BE CONSUMED PRETTY RARE AND THAT’S HOW YOU WANT TO DO IT. YOU DON’T WANT TO COOK IT ALL THE WAY THROUGH BECAUSE IT GETS DRY. LEAN SOURCE OF PROTEIN NOT A LOT OF FAT BUT RICH IN OMEGAS AND STUFF PEOPLE WANT TO EAT. TO BE HEALTHY. WHEN MAKING A RESOLUTION. KEEP THE RESOLUTION THANKS YOU GUYS SO MUCH APPRECIATE YOUR TIME AND CLASSS ARE SATURDAY MORNINGS AT WHOLEY’S IN THE STRIP AND GET FRESH SEA FOOD. THANKS FOR BEING WITH US TODAY. WHOLEY’S IS AN INSTITUTION IN THE STRIP DISTRICT LOCATED ON PENN AVENUE. YOU CAN LOOK FOR MORE ON THAT AND THE STORE HAS TO OFFER. A COPY OF THE RECIPE AND DETAILS ON COOKING CLASSES THAT ARE HELD EVERY SATURDAY AT

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