Thread: Oil Poaching
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Dimitri Dimitri is offline
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Default Oil Poaching

"James Silverton" > wrote in message
...
> Hello All!
>
> There is considerable interest on cooking pages in newspapers on poaching
> in oil and there are several different methods including using a
> deep-frying thermometer and also cooking in the oven. Quite a range of
> temperatures is suggested from 150F to 350F. The last seems hardly
> poaching.
>
> I have tried flounder in the oven set at 180F, about it's lowest, and,
> using a thermometer, attempting to maintain 180F on the stove with Rainbow
> trout. Both were pretty good but I think the temperature in the frying pan
> was a lot more than 180, judging by how quickly the fish cooked.
>
> Has anyone else any experience with the method? I only use olive oil and,
> since flavorings are added to the oil, I don't bother with virginol.
>
> --
>
>
> James Silverton
> Potomac, Maryland


As in

http://en.wikipedia.org/wiki/Duck_confit

Confit.

Dimitri