Olive Oil Poached salmon - poaching time?
Charlie Trotter gives 110°-120° for 5-oz. filets (thickness?) at 9 minutes one side 9 minutes the other, or “until done.” That seems way long, even at that low temp.
Haven’t tried it yet.
http://labellecuisine.com/archives/surprise/Charlie%20Trotter%20Cooks%20at%20Home%20-%20Menu%201.htm Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude