NEW! Google Custom Search


Poaching and Confit Cookbook

chartz's picture

Recently, we have become aware that there are better ways of cooking some types of food. For example, America's Test Kitchen introduced us to a way to poach shrimp at 160°- 170° for 12 minutes. This produced excellent results. We've also tried confit in oil. This has intrigued us, but we feel that we need to know more.

My question is: Does anybody know of a cookbook on this subject? We have Escofier's (sp?) cookbook translated into English.

Thanks in advance.


ashleyd's picture

(post #62992, reply #1 of 4)

This may be part of the movement towards using sous-vide methods, so you might want to look at Under Pressure: Cooking Sous Vide by Thomas Keller.

Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

MEANCHEF's picture

(post #62992, reply #2 of 4)

I guess you could go as high as 180, but what other way is there to poach shrimp?

chartz's picture

(post #62992, reply #3 of 4)

Hi Meanchef, et al,
We have found that poaching shrimp produces a remarkably tender and succulent result. We have also found that cooking a pork shoulder at 225° for 10 or 12 hours also results in a tender succulent pork roast.
Last weekend we tried to confit a turkey thigh. It turned out very tender, but it seemed to lack much flavor.

I also looked at the description of the cookbook by Thomas Keller. It looks like a thorough discussion on that cooking process using a sealed bag and a temperature controlled liquid. Before spending close to $50, I'm still looking for something that would be a little bit more to my point.

I appreciate the replies to my inquiry.

Regards, Charlie

PS. Happy new year...

Glenys's picture

(post #62992, reply #4 of 4)

Most poultry gets a salted rub before a confit, if you want a layer of flavour when you finish. Confire is a preservation method, so if you do the duck or turkey without developing a flavour layer, you finish with an assembly that creates a flavour package. You could shred and season or make rillette or dress in a salad etc.

I think you're mixing metaphors as well. A shoulder roast at 225¡ is cooked is actually succulent because the CUT of meat's structure is collapsing. Poaching shrimp in oil at a low temperature is simply controlling overcooking and loss of moisture.

Edited 12/30/2008 9:07 pm by Glenys