The Technique Behind Perfectly Poached Salmon - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 21 окт 2024
- Poaching is the perfect approach when it comes to cooking delicate foods while creating strong and clean flavors. Thomas Joseph demonstrates the ideal cooking technique and shows you how truly simple it is for bringing out the best in salmon.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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This is the best video on how to poach salmon I’ve been able to find! I’ve been through over 6 different ones by other chefs and am so happy to have finally found this one! Thank you for all the helpful info and clear instruction!
Thank you, Thomas, for this precise video for poaching my first salmon ; hope i can do it. Love your expressive hands.
He’s one of my favorite chefs to watch on RUclips. Doesn’t pontificate and makes it very simple. GreAt job !
Thomas I love your videos. Always right on point. Thanks for explaining the difference between deep poach and shallow poach. The temperature gauges were also great info! Keep up great work!
Wonderful presentation!
As always Thomas, well done! I learn so much from you, thank you.
Always informative, always well presented!
I watched a dozen different videos. You'res is by far the best. Thanks
Thank you chef I will try for sure
Lovely presentation.
Thanks‼️ I really got a lot from this demonstration. Technique is key. I can cook, but need to acquire specific techniques to prepare some meals that I am not too familiar with.
You rock!
Miriam
Love these kitchen conundrums !! Can't wait for the next episode !! 😃😃
I learnt a lot from this video
Thank you so much for this video and the tips!
I believe the white stuff is actually protein(albumin) and not fat.
You said you were poaching(160-180f) but your thermometer reads 140 at point of adding salmon. Did you heat it up again because 140-150 is the temperature at which the albumin gets squeezed out though in your video there was none.
Thank you Thomas, always learn so much from you!
I love watching these, I end up learning so much!
Great presentation! Thank you!
great and informative tips as always Thomas. 😋😋😋😋
Thank you I tried it and it came out perfectly. I had a lemon half in the fridge so I used that also.
Very nice video Thank you!
Hello Thomas, I have a #kitchenconundrum how do you make proper corn chowder? When is corn chowder in season? Thank you so much for sharing all of your kitchen wisdom.
Hi Thomas! I noticed the resemblance of the poaching method to cooking sous-vide, a technique that is getting increasingly popular in home cooking because it yields fantastic results. However, most resources I have checked use a sous-vide machine that automatically regulates the temperature, but they are very expensive for my college graduate budget! Is there any alternative method or any way around this at all?
Thanks...
3 things:
1. Could I add salt at the beginning in the water?
2. I love salmon, but as soon as it got warmer than 21 degrees Celsius! I'm not touching it anymore... I can't stand warm salmon 😉 so I hoped you showed this with chicken, because instead of salmon, I can't stand raw chicken 😀😀😀
3. What you think about burning the cut onions on the flat side in a pan before adding to the liquid? Wouldn't it add a nice smokey flavour? For the salmon and chicken ☺️
Hope you find time to answer.
Thanks so much
He's not Martha, however his demos are right on. Excellent!
What could you do with the poaching liquid after you cook the fish?
good tips
I imagine you've been staying in France for a while to pronounce it so perfectly - it's always difficult for english-speaking people to do the "on" sound. That was sexy :)
looks good
I love Martha Stewarts poached chicken breasts. She explains it so well in her cookbook, it came out perfect!
missed the bay leaves, cinnamon sticks and a dash of fennel leaves or anise seeds in the boiling water. Never mind the white wine you may substitute that with pomegranate molasses. about 1 teaspoonful. Complete it with cabernaise sauce, capers, and top the whole peak with fresh shaved winter black French truffles. For the side dish just make some simple Quinoa with chicken broth, 1 tspn of red bell pepper paste and chopped celery
Could you use lemon juice instead of the wine for the acidy?
Absolutely, or vinegar.
an idea for the next vid :))
Could you do one about different piping tips and how to use them ? "^"
Thank you Thomas. Instead of wine, could you use something else for the acidity? Love your videos.
I'm buying Salmon tomorrow.
Thanks 😊 🫂 🙏
Hi Joseph
can the poaching liquid be reused for poaching fish at a later time
court bouillon 😍😍😍
The white stuff is actually protein, not fat as you state.
It is fat
@@flamecrust it is protein
Well which is it lol
It is a protein called albumin (not the same as albumen as in eggs), and it has a very different melting point then the flesh of salmon which is why, depending on how you cook the salmon, you will see it appear on the surface. It is not bad for you, actually it is a good protein source, but can indicate that the fish is being overcooked so using methods like brining or poaching or high quick heat like a bbq might be a better method for preparing your salmon than sautéing or placing in the oven. One benefit of poaching is that you gain not only good control over the heat but poaching tends not to leave the house smelling of fish.
Ok Karen!
What is the difference between poaching and simmering?
Nice video
Could you do a video about high domed basic muffin? Thanks
Why not specify an instant read thermomtr for an internal temp?
Can you please also mention Celcius values?
what acid can I use instead of wine?
Thomas, how do we poach chicken?
Why would you not brown the onions, carrots & celery like for a stock - then when you pour the water & wine you deglaze the pan, this would add more flavor?
Gnocchi ! I screw it up every time. It's either too dense or melts away when I cook it. Please help!
Yes!
from the second the water stats boiling, immerse the gnocchi wait 8 minutes then turn off the heat. let it sit for 3 minutes then drain the hot water and immediately add a good amount to olive oil and sauté' it until covered with oil. don't forget to use a couple of rosemary branches and white wine if the sauce. capers is a great addition
can you poach in veg stock?
so you can eat the white stuff ?
If you can tell the temperature in Centigrade too it will be must appreciate. Thank you
80C
Yum!
What if i don't have white wine? Can i do without it?
I didn't know what that "white stuff" meant. Thanks!
Awww you look soo cute keep smiling
That was Salmon without the skin?
degrees in C or F ?
F. figure about 80C x 10mins
I prefer oven baked salmon, but this is good to
What can we substitute for wine and alcohol?
veg broth, or just use more water
Thomas Joseph is so handsome!
I just remembered I need a Candy thermometer to add to my gadget collection, time to head over to amazon lol. Great Technique video too.
THX for demo...however, background sounds too high, and mike sound aloft! disturbing for flaky salmon
The "t" in "court" is silent. Nice video.
Hell naw, im not going to waste two cups of good white wine to poach some fish, lol
Leopold then use lemons heathen.
i wish you'd cut & open that piece of salmon up, i want to see the inside..zoom in. apart from that, the video was great! thanks x
can i still eat the carrot?
راءع
Initially there's little water in d pot.. 1 second later d pot is pretty full.. Hahaha..
Ya!
Save all the bother. I microwave for approx 2 minutes and my poached salmon is moist and delicious. You can do it with dill, lemon and butter, teriyaki, even ponzu and it's always perfect. Yes, only takes a couple if minutes!
Most people don't microwave their fish because it makes the microwave smell for days!
+Jenny T Not mine. A quick wipe gets rid of the smell.. Anything else?
Using microwave impacts negatively Your Health. Google it
+M.Podgorski 🙄
Mind sharing the recipe (: ? Do you chuck everything in a bowl and microwave it all at once or?
If you don’t like the leaky stuff just brine you fish beforehand
Fish should be always put in cold court bouillon not hot court bouillon
You got to cut one open to show us the inside of the fish !
180 degrees old fashioned = 82C
I would love to have him as a boyfriend...home cooked meals...I say hell yeah
that's not how ya poach salmon!
use a frying pan and fill it with water and some vinegar, you don't want the salmon completely immersed in the water. Flip it after a while and take it off at 145 degrees
Good but could be 1 min long.
THis guy looks like moriarty from sherlock
Does this have to be so camp?
not bad, better than most. less verbosity, stay focused
There's no white stuff coming out because this wild caught salmon is lean as heckkkkk
2:35 pencil
2:50 no pencil
Why didn’t you cut the salmon after cooked, so we can see tut tut
My grandma don't meet thermometer or other sh** to be sure food is ready and delicious! Nowadays people...
Anna WWB Does she need a stranger to teach her how to type a sentence so it`s spelled correctly and actually is legible? What a butcher lol
Looks raw.
Are you single? :)
#nohomo
Martha Stewart sure looks different. She needs a shave.
pen!s
That looks horrible..
You should never poach ur fish like why??? Just sear it or bake it
Answer a question Thomas.........Geez
Useful and annoying
It still looks over cooked...
He has no personality.
why? he's lovely!
He's lovely
Are you deaf? He has a ton of personality! He's very likable.
I don't agree
I agree
Lovely presentation.