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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.

Charlie

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