Cooking For Engineers

[mabel]

especially since your other leading article references the santa cruz chowder-off! looking forward to a lighter seafood soup entry =)

[paul crawford]

cooking frozen scallops and haddock lately, the liquid in the pan is very blue, I have never noticed this before?

[John S]

question - Im interested in using V8 veggie juice for poaching fish and/or chicken...anyone have any experience with that - does the juice hold up or change flavors....I was concerned about wasting some good fish!! Thank you for your advice in advance.....-good cooking and better tasting to all...John

[SH]

I have been tracking this site for more than two years now, and I must say 'Well Done' to Michael for this wonderful site. The flowchart presentation is what I awe for, it is innovative, simple and sure shot.

And, I also liked your way of asking the confirmation code for posting this

[IrishChef]

In response to the question about poaching in V8 juice, I've poached fish in the following (I've also poached chicken and pork in similar liquids):

V8 juice

tomato juice (also tomato sauce/puree/paste thinned appropriately to juice consistency)

various tropical citrus juice blends (i.e. pineapple/orange, pineapple/mango, orange/strawberry/banana) - these are great with a tropical salsa - pineapple-jalapeno for instance- and served with a coconut rice.

Tilting towards the Sandra Lee end of the spectrum, I've also poached fish in canned soups - tomato, veggie, and even manhattan clam chowder (I've even brightened up the soup/fish combo with some fresh herbs and veggies and served it as a stew).

The bottom line is if you enjoy the flavor of the poaching liquid, you'll enjoy the flavor of the poached fish.

Use your head; trust your palate (or is that palette ?).

[kaosborne]

I’ve tried fish grilled, baked and fried. I was never able to create the texture I desired with those methods. Plus, the fish almost always turned out either a little dry or undercooked. Today I thought I would try poaching it. I purchased some orange roughy , came home, sat down, and looked for a recipe online. The first one I found was yours. How wonderful! I have never poached before and all of your instructions, hints, and pictures were magnificent! And after reading all of the other’s comments, I can’t wait to try my own variations. I’ll be back!

[Guest]

I make a beautiful fish salad with poached fish. After poaching, mash it up with mayo, salt and freshly ground black pepper. Put it in a tray, shape into a fish... decorate with sliced cucumber scales and a pepper eye. Surround with chiffoned lettuce leaves. Looks pretty and tastes fabulous.

[Guest]

We love poached Salmon, usually takes about 10 minutes per inch of thickness. Last time I poached it in a miso soup. Came out real nice. Serve with a simple Remoulade sauce.

[rich.bronson]

[kevinthenerd]

I just tried this on three filets of tilapia, and I gotta say it's a very good way to cook it. It seems to yield more consistent results than when I blacken them in my cast iron pan; it doesn't require nearly as much fine tuning in the cooking time. I have to admit, my third try was almost perfect.

The temperature of the water tends to stay very consistent (at or near the saturation temperature), and I believe this has a lot to do with the success rate.

[Nibbles of Tidbits]

Hello. Thanks for the excellent information and clear layout of all. Your recipe was helpful to the preparation of my dinner I wrote about it on my food blog, Nibbles of Tidbits. And I added a link back to your site. Here it is - http://www.ineedtext.com/FoodBlog/?p=1643

Ciao, Shelly Borrell

[melissajarquin]

I just poached fish for the first time and followed your recipe. Thanks for a wonderful dinner! The fish salad recipe and asian style recipes above all sound fantastic. Thanks for your post!

[Guest]

You can poach this fish then cool it and flake it and use it as you would crab in a sea cake. Very easy and tasty

[Angela]

After tilapia has been poached and cooled, I separate it into small pieces and sprinkle with salt, pepper, diced Italian parsley and some olive oil. Refrigerate and serve as a salad.

[Golden Key]

My husband sautees tilapia each morning for his breakfast. It's been a problem cause he doesn't always regulate the temp of the olive oil. We found your poached fish recipe this morning. No white peppercorns in the house, so we used whole black instead, and we only had dry parsley. I added some italian seasoning at his request. Much to our surprise, the tilapia came out absolutley delicious, delicate and flavorful.... Thanks so much for posting this recipe on line! To make it easier for my husband I strained the broth then reserved it - in the fridge for tomorrow's fish. I imagine if we just make the broth up every few days, this will streamline his daily fish breakfast prep - alleluia!