Poach this pan
I was asked to review a poaching pan for a senior officer of the AmaZoo. I have used only five, one of which was diamond shaped for turbot and the like, so I write from limited experience. I can begin with size. If you want to do whole fish poaching, use this double burner design, especially in the smaller sizes. In the large sizes, the prices of copper and non copper strangely converge. Unfortunately, for home use copper is several times the price of other metals. But it is precisely the smaller sizes that beg for copper. When your fish is thicker in the middle than at either end, yet still too long for your stove's burner, how do you get a low even temperature with a gentle flow of poaching broth? You use two burners. The copper does wonders to keep smaller volumes of stock at low even temperatures better than any other metal, especially up the sides.
The idea is not so much too cook your fish as to warm it into a receptive state for your highly flavored stock,...
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