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Poaching fish in low temp oil

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Poaching fish in low temp oil

gfr1111 | Jun 12, 2008 07:16 AM

I just got through viewing a "Chow Tip" video, which is in the side advertisement section of this board, as of 10:10 a.m. this morning, June 12, 2008.

The cook in the video says that you can poach pieces of halibut in olive oil that is so cool that you can stick your finger in the oil and not hurt your finger. In other words, the oil is pretty warm, but not what we would normally consider a high enough temperature to cook the fish. I understand that this is called "subisse" (spelling may be wrong) cooking, although that is not mentioned in the video.

This seems illogical to me. If the oil will not hurt your finger, it is not going to have any effect on the fish's flesh, either. Now, I like sushi as much as the next guy, but not when I am trying to cook the fish.

Can anyone explain if this works and, if so, how this works?

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