For More Tender Fish, Poach in Oil
Oil has a reputation for high heat and aggressive cooking, but here’s the twist: at the same temperature, oil is actually gentler than water, which makes for more tender, flaky fish.
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Noice! Thank you
instructions unlcear, i deep fried my finger, u should disclose youre not using celcius scale
Waste of olive oil
You're confusing thermal conductivity with heat capacity. Let's say both transfers 100 Joules of thermal energy to your fingers. Thermal conductivity determines how much of that 100J of energy is transferred into your finger per second. Heat capacity determines how much thermal energy exists in the system to be transferred given a temperature difference. Oil would feel less hot than water, even at the same temperature, due to thermal conductivity, not heat capacity. They both transfer 100J of energy, but water takes 10 seconds while oil takes 100 seconds. That's why water feels hotter, because it transfers thermal energy faster.
I wonder what the caloric breakdown of this dish is. There's probably more calories in the oil here than in the fish.
I like my fish dry and chewy like jerky – so there.
Great info
Excellent recepie method. Many thanks
Genius
"Don't worry, the fish doesn't get oily"
takes all the oil, turns it into a sauce and pours it on the fish
I know you showed, but I had to rewind and check. PLEASE give units for temperature. F vs C MATTERS
The subtle reveal of grandma's ability to withstand heat while frying barehanded 😂😂
😮
In the trade, slow poached in fat or oil is 'confit'
i learned science and cooking. thanks chef!!
"What burns more, water at 140° or oil at 140°?"
Ahhh a new challenger….
America's Test Kitchen has taught me some of the best techniques I know. I'll have to give this a try.
😋 Can scallops be cooked the same way?
I’ll try and remember that when I have a spare 3-4L of oil lying around to cook some fish fillets.
Looks pretty amazing, thank you!
frying but white
confit fish… in a way huh…. if you have a small crock pot you can probably do something similar
Useful advice only when cooking fish fingers
yeah i dont think its the heat transfer thats making the difference im taste here buddy
How much of an effect does the oil’s lower specific heat capacity have over its lower conductivity? I would think it’s mostly about conductivity when it comes to the actual cooking.
Right pal. In 2026 people have the money to use that much oil for cooking a piece of fish vs free water.
🤡
Not my cup of tea , to much oil. 4 me better bake or broil. 😮😅😊
Greasy. The word you're searching for is greasy.
That much oil in this economy?
Disgusting seed oil nonsense
When your sea bass is 8000 calories a fillet
Sounds like fake pseudo science
This was fascinating, thank you
Who knew that deep frying something would make it taste better?
(I know it's not exactly deep frying)
If that's the reason the oil works and not water, wouldn't there be a theoretical lower water temperature where it achieves the same effect?
So cool
Could you poach an egg in oil?
Sweet, genius
Thank you for the brilliant demonstration. This reminds me of my childhood. ❤
No.. it really isn't restaurant quality…