By Ellen L. Published: 2011-11-17
I don't know about y'all (as they say in Texas), but for me watching cooking shows is one of my favorite forms of relaxation. It just always seems so interesting and...comforting, I guess. Yes, I know that sounds kinda weird, but surely it is more relaxing than watching the endless blood and violence and perversity that seems to populate the usual TV shows these days.
So anyways as we were watching all these cooking shows we noticed a cooking technique that, frankly, we had never heard of before. Oil poaching. It seemed so weird the first time we saw it but we quickly realized that the technique is similar to water poaching, which is commonly done to excellent effect in Chinese cooking.
So one day we decided to do some deep fry (which we seldom do) chicken midjoints (which didn't come out so great) and as a consequence of having all that oil in the pot already we decided that we might as well try oil poaching the nice salmon fillet that we had also bought for dinner.