Culinary Sense

Adventures with Food and Life


Equipment for the poach.


Hey Peeps!

More protein cooking! Today, we try a poach, which is a moist-heat method of cooking. We’re cooking salmon.

Two bits of salmon, ready to jump in the water!

For our experiment, we have two bits of salmon, which we will poach differently. One piece will be put into the hot water directly, and the other piece will be put into cold water, and brought up to the poaching temperature together with the liquid.

Poaching the salmon in flavorful liquid.

Poaching is done at a temperature between 160-180 degrees Fahrenheit. At this temperature, the water doesn’t boil or bubble. Water is only ‘boiling’ at temperatures above 210 degrees. We don’t boil much in the kitchen because it’s a very harsh environment. We only boil pasta, wild rice, and sometimes potatoes.

The poaching liquid can be flavored however you want it. I used vinegar, wine, and some herbs. Other students used variations thereof, and one student even used tea! You have to boil the poaching liquid before using it for the actual poaching, in order to give it lots of flavor – this flavor will hopefully be incorporated into the protein/salmon.

Hot versus cold poached.

After trying both the hot and cold method salmon, I found that the cold method had a stronger flavor, though not much of a flavor. It turns out my liquid should have been much stronger. Next time will be better!



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