I don't really know if this is poaching, but

I heard from a good cook that you can take frozen salmon fillet , put
them in water and bring it to the boil, .. let it simmer for 12
minutes.

Is that dangerous?

I have eaten it and it looks ok, and didn't make me ill..
is it dangerous? if so, how?

TIA

On Thu, 5 Jun 2008 22:18:56 -0700 (PDT), "
> wrote:

>I don't really know if this is poaching, but
>
>I heard from a good cook that you can take frozen salmon fillet , put
>them in water and bring it to the boil, .. let it simmer for 12
>minutes.
>
>Is that dangerous?
>
>I have eaten it and it looks ok, and didn't make me ill..
>is it dangerous? if so, how?
>
I can't imagine why it would be "dangerous". I'd do it in a
heartbeat.... not boil in water, but I'd cook from frozen.

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On Jun 6, 11:27 am, sf <.> wrote:
> On Thu, 5 Jun 2008 22:18:56 -0700 (PDT), "
>
> > wrote:
> >I don't really know if this is poaching, but
>
> >I heard from a good cook that you can take frozen salmon fillet , put
> >them in water and bring it to the boil, .. let it simmer for 12
> >minutes.
>
> >Is that dangerous?
>
> >I have eaten it and it looks ok, and didn't make me ill..
> >is it dangerous? if so, how?
>
> I can't imagine why it would be "dangerous". I'd do it in a
> heartbeat.... not boil in water, but I'd cook from frozen.
>
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there's nothing dangerous in the process...the only thing is that it
you cook any meat item without defrosting it first the fibers tend to
weaken due to a sudden drop in temperature and you may not get the
desired texture of the cooked fish.

On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
wrote:
>
>there's nothing dangerous in the process...the only thing is that it
>you cook any meat item without defrosting it first the fibers tend to
>weaken due to a sudden drop in temperature and you may not get the
>desired texture of the cooked fish.

I'm not a big stickler about frozen food. I even eat beef that's been
previously frozen and I've been known to cook meat from a completely
frozen state. My motto: why wait?

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On Jun 6, 7:21*am, sf <.> wrote:
> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
> wrote:
> >there's nothing dangerous in the process...the only thing is that it
> >you cook any meat item without defrosting it first the fibers tend to
> >weaken due to a sudden drop in temperature and you may not get the
> >desired texture of the cooked fish.
>
> I'm not a big stickler about frozen food. *I even eat beef that's been
> previously frozen and I've been known to cook meat from a completely
> frozen state. *My motto: *why wait?
>
Texture suffers more when you cook frozen things without thawing them
first. That may or may not matter, depending on what it is. The
second problem is that the disparity between the degree of doneness
between the outside of the food and its center is magnified.

I've never poached a frozen salmon fillet, but I would expect the
outside to be flaky and overcooked well before the center was done.
Again, that may or may not matter to the OP, depending on what they're
trying for. This degree of doneness issue, by the way, is why you
don't want to boil things when poaching. You want the heat lower than
that, just to where an occasional solitary bubble comes to the
surface. The lower temp minimizes the difference between exterior and
center. -aem

aem wrote:
> On Jun 6, 7:21 am, sf <.> wrote:
>> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
>> wrote:
>>> there's nothing dangerous in the process...the only thing is that it
>>> you cook any meat item without defrosting it first the fibers tend
>>> to weaken due to a sudden drop in temperature and you may not get
>>> the desired texture of the cooked fish.
>>
>> I'm not a big stickler about frozen food. I even eat beef that's been
>> previously frozen and I've been known to cook meat from a completely
>> frozen state. My motto: why wait?
>>
> Texture suffers more when you cook frozen things without thawing them
> first. That may or may not matter, depending on what it is. The
> second problem is that the disparity between the degree of doneness
> between the outside of the food and its center is magnified.
>
> I've never poached a frozen salmon fillet, but I would expect the
> outside to be flaky and overcooked well before the center was done.
> Again, that may or may not matter to the OP, depending on what they're
> trying for. This degree of doneness issue, by the way, is why you
> don't want to boil things when poaching. You want the heat lower than
> that, just to where an occasional solitary bubble comes to the
> surface. The lower temp minimizes the difference between exterior and
> center. -aem

Okay, here's a fer instance for you. When I was in SC in February before my
father died there were some killler tornados (I was told) in west TN.
Fortunately my apartment wasn't hit. But the power was off for who knows
how many hours/days. I got home at the end of April and the clocks were
flashing and everything was blinking. So... who know how long the freezer
was off? I haven't died as a result of eating anything left in the freezer.
Re-freezed fish inscluded
Long story short, I've re-freezed stuff without much damage.

Jill

On Fri, 6 Jun 2008 08:48:58 -0700 (PDT), aem >
wrote:

>Texture suffers more when you cook frozen things without thawing them
>first. That may or may not matter, depending on what it is.

I'm just not that picky, I guess.

>The
>second problem is that the disparity between the degree of doneness
>between the outside of the food and its center is magnified.

Here is where it's an advantage AFAIC. I like my beef black on the
outside and red inside.... so cooking a frozen steak is perfect, IMO.


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In article
>,
" > wrote:

> I don't really know if this is poaching, but
>
> I heard from a good cook that you can take frozen salmon fillet , put
> them in water and bring it to the boil, .. let it simmer for 12
> minutes.
>
> Is that dangerous?
>
> I have eaten it and it looks ok, and didn't make me ill..
> is it dangerous? if so, how?

Why would cooking frozen salmon make you ill? You're still alive, right?
That's a good sign that that cooking method is safe.

> wrote in message
...
>I don't really know if this is poaching, but
>
> I heard from a good cook that you can take frozen salmon fillet , put
> them in water and bring it to the boil, .. let it simmer for 12
> minutes.
>
> Is that dangerous?
>
> I have eaten it and it looks ok, and didn't make me ill..
> is it dangerous?

No. Was it any good?

"cybercat" > wrote in message
om
> > wrote in message
> ...
>> I don't really know if this is poaching, but
>>
>> I heard from a good cook that you can take frozen salmon
>> fillet ,
>> put them in water and bring it to the boil, .. let it simmer
>> for 12
>> minutes.
>>
>> Is that dangerous?
>>
>> I have eaten it and it looks ok, and didn't make me ill..
>> is it dangerous?
>
> No. Was it any good?

If your microwave has a moisture sensor for defrosting, it would
not take long and you could then steam or poach the salmon. I
must admit that I have not defrosted salmon that way but it
works for other frozen meats. There should not be much harm in
eating defrosted frozen raw salmon, the Japanese freeze sushi
fish to kill parasites.

--
Jim Silverton
Potomac, Maryland

On 6 Jun, 18:09, "cybercat" > wrote:
> > wrote in message
>
> ...
>
> >I don't really know if this is poaching, but
>
> > I heard from a good cook that you can take *frozen salmon fillet , put
> > them in water and bring it to the boil, .. let it simmer for 12
> > minutes.
>
> > Is that dangerous?
>
> > I have eaten it and it looks ok, and didn't make me ill..
> > is it dangerous?
>
> No. Was it any good?

What's good for the goose is not necessarily good for the gander.

If you did it then it might taste good.

Mine was ok. Doesn't taste bad or wrong. One time I didn't boil it
long enough, and it was a bit redder inside(prob dangerous).. Another
time I cooked it too long and it was relatively dry (by the standards
of a poached salmon).

I see the danger issue I was thinking of is only with meat not fish.

tx