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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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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 |
Posted to rec.food.cooking
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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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