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Old 06-10-2010, 03:55 PM posted to rec.food.cooking
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Default Oil Poaching

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

Email, with obvious alterations:
not.jim.silverton.at.verizon.not


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Old 07-10-2010, 01:01 AM posted to rec.food.cooking
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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

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Old 07-10-2010, 03:59 AM posted to rec.food.cooking
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Default Oil Poaching

James wrote:

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.


I have an electric skillet which does a pretty good job of low-temperature
poaching. Now that you've put it into my head, I might try butter-poaching
lobster, monkfish, or scallops in it.

With sous vide being all the rage, another option might be to seal the fish
into a plastic packet with oil and cook it in water on the stovetop while
monitoring the water temperature. With a fairly large amount of water you
ought to be able to regulate the temperature well.

Speaking of sous vide, Lin and I were in Sur La Table yesterday and saw the
"water oven" which Christine posted about last December. (Still going for
the low-low price of $449, get yours while they last!)

Bob




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