The Technique Behind Perfectly Poached Salmon - Kitchen Conundrums with Thomas Joseph

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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[@valencia12ify]

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!

[@EverythingMartialArts]

He’s one of my favorite chefs to watch on KZbin. Doesn’t pontificate and makes it very simple. GreAt job !

[@mailalinaoana]

Lovely presentation.

[@jbooks888]

Always informative, always well presented!

[@shotpin]

As always Thomas, well done! I learn so much from you, thank you.

[@NonaK-mz8oy]

Wonderful presentation!

[@googlekid2693]

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.

[@miriamvegvari]

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

[@safiaahmed2011]

Love these kitchen conundrums !! Can't wait for the next episode !! 😃😃

[@bjjbarbells2735]

Thank you so much for this video and the tips!

[@catam696]

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.

[@j.ga.s.7331]

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

[@a....8619]

Thank you chef I will try for sure

[@Luvalwayskoi]

Thank you I tried it and it came out perfectly. I had a lemon half in the fridge so I used that also.

[@angelus656]

I love watching these, I end up learning so much!

[@fobesq]

Great presentation! Thank you!

[@shotpin]

Thank you Thomas, always learn so much from you!

[@aabc84]

I learnt a lot from this video

[@946brandon]

I watched a dozen different videos. You'res is by far the best. Thanks

[@belitega]

great and informative tips as always Thomas. 😋😋😋😋

[@justaddmusclecom]

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.

[@samuelscheffer3178]

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 :)

[@jacqueline2713]

Very nice video Thank you!

[@Ontology-q4r]

Thanks so much

[@ritamulroney4546]

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.

[@wifeofhenry]

He's not Martha, however his demos are right on. Excellent!

[@ishankabashini3100]

court bouillon 😍😍😍

[@Jolene8]

I love Martha Stewarts poached chicken breasts. She explains it so well in her cookbook, it came out perfect!

[@elfneshdeboch780]

Thanks 😊 🫂 🙏

[@quinoa9546]

an idea for the next vid :)) Could you do one about different piping tips and how to use them ? "^"

[@msmith2945]

looks good

[@ettietti8533]

good tips

[@melissamcclure7687]

Could you use lemon juice instead of the wine for the acidy?

[@rodmcdonald4707]

Absolutely, or vinegar.

[@nakamakai5553]

I'm buying Salmon tomorrow.

[@jprice7]

What could you do with the poaching liquid after you cook the fish?

[@robcunningham7837]

Thank you Thomas. Instead of wine, could you use something else for the acidity? Love your videos.

[@alishadurbrow9254]

What is the difference between poaching and simmering?

[@manelmulaferrer6347]

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?

[@jeffward1106]

Nice video

[@zaikisarp]

Awww you look soo cute keep smiling

[@lalehfroughi1359]

Could you do a video about high domed basic muffin? Thanks

[@jennyj4111]

The white stuff is actually protein, not fat as you state.

[@flamecrust]

It is fat

[@MrAmbrosse]

@@flamecrust it is protein

[@tobydude7462]

Well which is it lol

[@cxa340]

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.

[@jessicaguerra4912]

Ok Karen!

[@terrygerhart1485]

Why not specify an instant read thermomtr for an internal temp?

[@jimmysaviano4950]

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?

[@scdobserver835]

Yum!

[@gilliandidierserre4190]

Hi Joseph can the poaching liquid be reused for poaching fish at a later time

[@MrEquusQuagga]

Thomas Joseph is so handsome!

[@YT4Me57]

I didn't know what that "white stuff" meant. Thanks!

[@guneskaramullaoglu2986]

Can you please also mention Celcius values?

[@CristinaNogueiraAlves]

If you can tell the temperature in Centigrade too it will be must appreciate. Thank you

[@competitivespeakerstmchk4628]

80C

[@marywest2896]

what acid can I use instead of wine?

[@ultra_axe7812]

I prefer oven baked salmon, but this is good to

[@chagirl101]

Gnocchi ! I screw it up every time. It's either too dense or melts away when I cook it. Please help!

[@eahyeahaha]

Yes!

[@j.ga.s.7331]

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

[@user-er8tn9tk7x]

راءع

[@graceallovermae]

so you can eat the white stuff ?

[@MrAcook1985]

Thomas, how do we poach chicken?

[@jerryleddbetter8555]

can you poach in veg stock?

[@iqiddishnarmak]

What can we substitute for wine and alcohol?

[@SkySilverFire]

veg broth, or just use more water

[@enniati]

What if i don't have white wine? Can i do without it?

[@medisalemsalem4843]

THX for demo...however, background sounds too high, and mike sound aloft! disturbing for flaky salmon

[@aperson1181]

degrees in C or F ?

[@competitivespeakerstmchk4628]

F. figure about 80C x 10mins

[@istrictlyrule]

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

[@Msquared112]

The "t" in "court" is silent. Nice video.

[@profchaos9001]

Hell naw, im not going to waste two cups of good white wine to poach some fish, lol

[@epiccollision]

Leopold then use lemons heathen.

[@adrianrubi5012]

That was Salmon without the skin?

[@rondeben]

Initially there's little water in d pot.. 1 second later d pot is pretty full.. Hahaha..

[@wifeofhenry]

Ya!

[@tangjiahao7825]

can i still eat the carrot?

[@epiccollision]

If you don’t like the leaky stuff just brine you fish beforehand

[@cloudchaser3428]

I would love to have him as a boyfriend...home cooked meals...I say hell yeah

[@kenbarber2520]

180 degrees old fashioned = 82C

[@tenzindrokpa8009]

Fish should be always put in cold court bouillon not hot court bouillon

[@protocolofficer2629]

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!

[@jennyj4111]

Most people don't microwave their fish because it makes the microwave smell for days!

[@protocolofficer2629]

+Jenny T Not mine. A quick wipe gets rid of the smell.. Anything else?

[@CircusInto]

Using microwave impacts negatively Your Health. Google it

[@protocolofficer2629]

+M.Podgorski 🙄

[@smellslikeyourmama]

Mind sharing the recipe (: ? Do you chuck everything in a bowl and microwave it all at once or?

[@fatgrouch]

You got to cut one open to show us the inside of the fish !

[@embededfabrication4482]

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

[@ethandeibert2961]

THis guy looks like moriarty from sherlock

[@jasonfallon4968]

Good but could be 1 min long.

[@rafalp9915]

Does this have to be so camp?

[@iphone6552]

Why didn’t you cut the salmon after cooked, so we can see tut tut

[@pablomontagna2502]

not bad, better than most. less verbosity, stay focused

[@Marie-hm1pu]

There's no white stuff coming out because this wild caught salmon is lean as heckkkkk

[@popcornpretzel6720]

2:35 pencil 2:50 no pencil

[@dorinnew_life7245]

Looks raw.

[@Anna_Svas_Tone]

My grandma don't meet thermometer or other sh** to be sure food is ready and delicious! Nowadays people...

[@christophermcmickle3794]

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

[@danielkoo9696]

pen!s

[@chadcoleman2964]

Are you single? :)

[@travl8138]

#nohomo

[@MrX-tx9lo]

Martha Stewart sure looks different. She needs a shave.

[@mindezz]

That looks horrible..

[@dondeka2086]

You should never poach ur fish like why??? Just sear it or bake it

[@yolorodriguez4794]

Useful and annoying

[@wrongfrequency6701]

Answer a question Thomas.........Geez

[@amandaford7986]

It still looks over cooked...

[@amdperacha]

He has no personality.

[@saracollins676]

why? he's lovely!

[@FeelYourMeal]

He's lovely

[@valeriem6187]

Are you deaf? He has a ton of personality! He's very likable.

[@Skene63]

I don't agree

[@MuseHathor]

I agree

[@ashikraihan7558]

Lovely presentation.