Comments on: Cooking fish in cooling water http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/ - dedicated to molecular gastronomy Sun, 14 Mar 2010 15:21:14 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Martin Lersch http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-125488 Martin Lersch Thu, 26 Mar 2009 21:32:12 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-125488 Yes - for long cooking times everything will eventually go cold. For the speed of water cooling, check out the graphs in my post on how well cast iron and stainless steel pots keep warm: http://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-stainless-steel/ Yes – for long cooking times everything will eventually go cold. For the speed of water cooling, check out the graphs in my post on how well cast iron and stainless steel pots keep warm:

http://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-stainless-steel/

]]> By: Moscool http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-125121 Moscool Wed, 25 Mar 2009 18:37:12 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-125121 Very interesting. What happens during long cooking times? - Everything goes cold I suppose. is there such a thing as a crossing temperature? I.e. given the volume of water we know roughly its speed of cooling in a standard kitchen (say 25 deg C). I would expect about 50 degrees? How does this compare with a taste of warm? Amazing blog by the way! Very interesting.

What happens during long cooking times? – Everything goes cold I suppose.

is there such a thing as a crossing temperature? I.e. given the volume of water we know roughly its speed of cooling in a standard kitchen (say 25 deg C). I would expect about 50 degrees? How does this compare with a taste of warm?

Amazing blog by the way!

]]> By: yash amin http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-124245 yash amin Sun, 22 Mar 2009 06:12:39 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-124245 very nice method. i would like to try out some experiments with the same and try to cook it in flavoured water, wit lemongrass, coriander stems, and some things, might be nice too.. very nice method. i would like to try out some experiments with the same and try to cook it in flavoured water, wit lemongrass, coriander stems, and some things, might be nice too..

]]> By: Martin Lersch http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-121761 Martin Lersch Fri, 13 Mar 2009 19:04:45 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-121761 1) You just drop the fish as it is into the water. No plastic bag. 2) Whole fish, steaks or fillets will all work - just measure the thickness and read the appropriate time out of the graph. 3) The fish is taken directly from the fridge. 1) You just drop the fish as it is into the water. No plastic bag.

2) Whole fish, steaks or fillets will all work – just measure the thickness and read the appropriate time out of the graph.

3) The fish is taken directly from the fridge.

]]> By: Bill T. http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-120472 Bill T. Tue, 10 Mar 2009 04:25:17 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-120472 A few details missing in your article that I'd really appreciate before diving into the boiling-but-cooling water: * Is the fish vacuum packed, or is it being poached? * Is this whole fish, steaks, fillets, ...? * What should the temperature of the fish be? A few details missing in your article that I’d really appreciate before diving into the boiling-but-cooling water:

* Is the fish vacuum packed, or is it being poached?
* Is this whole fish, steaks, fillets, …?
* What should the temperature of the fish be?

]]> By: Martin http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-112765 Martin Wed, 04 Feb 2009 18:47:56 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-112765 Thickness will be related to weight - thicker slices need more time. The weight of the fish will determine how much water to start with. Thickness will be related to weight – thicker slices need more time. The weight of the fish will determine how much water to start with.

]]> By: Alex http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-112731 Alex Wed, 04 Feb 2009 11:21:48 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-112731 Sorry, but does cooking time depend on fish weight? I think, more weight - more time to cook. Or I am not right? Sorry, but does cooking time depend on fish weight? I think, more weight – more time to cook. Or I am not right?

]]> By: Vladimir Tsvetkov http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-111798 Vladimir Tsvetkov Sat, 17 Jan 2009 10:01:58 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-111798 Thank you, Martin, The resource you linked me to is really useful! Thank you, Martin,
The resource you linked me to is really useful!

]]> By: Martin Lersch http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-111744 Martin Lersch Tue, 13 Jan 2009 21:33:10 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-111744 Vladimir: If you're concerned about safety - check out Douglas Baldwin's article <a href="http://amath.colorado.edu/~baldwind/sous-vide.html" rel="nofollow">"A practical guide to sous-vide cooking"</a> - it's the single best resource on low temperature cooking and food safety. It has tables for recommended pasteurisation times for different types of meat (poultry, beef, pork and fish). Vladimir: If you’re concerned about safety – check out Douglas Baldwin’s article “A practical guide to sous-vide cooking” – it’s the single best resource on low temperature cooking and food safety. It has tables for recommended pasteurisation times for different types of meat (poultry, beef, pork and fish).

]]> By: Vladimir Tsvetkov http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/comment-page-1/#comment-111743 Vladimir Tsvetkov Tue, 13 Jan 2009 21:27:25 +0000 http://blog.khymos.org/2007/03/08/cooking-fish-in-cooling-water/#comment-111743 <b>At the Response: Poached chicken breast...</b> This recipe is really great, but I need to get assurance that this recipe meets all hygienic and food safety regulations. According to the HACCP standards for preparing poultry (check the table in the Food Safety and Inspection Service of the US Department of Agricultures) the critical control point is 25 minutes of simmering a boneless chicken breast. Does the cooling preparation is in accordance with this requirement? Just need a scientific opinion! At the Response: Poached chicken breast…

This recipe is really great, but I need to get assurance that this recipe meets all hygienic and food safety regulations. According to the HACCP standards for preparing poultry (check the table in the Food Safety and Inspection Service of the US Department of Agricultures) the critical control point is 25 minutes of simmering a boneless chicken breast. Does the cooling preparation is in accordance with this requirement?

Just need a scientific opinion!

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