[Sca-cooks] Mistakes to Avoid when cooking salmon

[Susan Fox-Davis]

This won't help you much but I've got a nice fish poacher, an oblong 
"pot" about 18 inches long and maybe 6 inches wide, with a cover and a 
lifing  insert which is placed in the poacher before the fish, or maybe 
lower the fish upon it.  Here's a good picture of what I mean:

http://www.kitchenemporium.com/cgi-bin/kitchen/prod/21np280.html

This and a instant-read thermometer will get you through the process you 
describe without having to go buy an electric skillet.

Selene Colfox


kingstaste at mindspring.com wrote:

>I just re-watched a 'Good Eats' episode about poaching foods.  He ends up
>poaching fish at the end, and advocates the following method:
>Bring your poach fluids up to a boil. (A.B. uses an electric skillet to
>utilize the graduated temperature dial on the side).
>Add the fish.
>Bring the fluid down to the desired service temperature (140 - 145°).
>With the internal temperature held at the optimal service state, it can be
>kept for an extended period of time without damage, as much as 30 minutes
>for a piece of fish.
>I've never tried this method, but have heard it described elsewhere and it
>does sound feasible.
>Alton also discusses (with W.) the use of various spatulas and other
>implements necessary to remove flaky fish from it's poaching bath.
>
>Christianna
>