Now, as much as I’d like to have one of each of the above, I can’t. I have food allergies, lots of them. And if you’re like me, sights like this can make you wish you weren’t so limited with sweets and treats, especially when you’re on vacation.Â Photo from Bucki’s Biscotti in Dennisport, MA on my recent trip to Cape Cod.
Every year I go to Chatham, MA with my mom to stay at a beautiful little place on the ocean, called The Hawthorne. They are right on the water, and have the best beach for watching fishing boats and seeing the famed seals, which are the center of attention for both people and the sharks (yikes!) I make sure to rent aÂ kitchenette so I can cook all of my meals.Â This way, I can eat my meal and sit outside looking at the ocean if I wanted to. And while I know you could just get take out and eat outside, I know my foods are waste free (no styrofoam!) and they’re healthy.
I spent days preparing for this trip since my stay was going to be 5 days and 4 nights. I needed to plan foods; how much I was going to eat, what I was going to eat, when it would be defrosted, what I was going to cook it in, etc. I drove too, so I needed to calculate the freezer and fridge items that were going to be in the car for 2 hours plus, and what leftovers I was going to have to bring home on the same drive. Somewhere along the way I remembered incorrectly that last year there was an oven in my room, so I had a bunch of food I planned on using an oven to make, and a saucepan. So I took to the internet for a new cooking method; poaching.
Poaching is using water to completely cook meats and other foods. I have never poached turkey or fish before; I thought poaching was only for eggs! I was pleasantly surprised with the results.
Here’s what I did:
I took my saucepan, filled it with water and turned the knob to a low, but closer to medium setting. As soon as the water was simmering, I plopped my meat into the pot (cod fillets one night and turkey tenderloins the next). I cut the turkey into tips so it would fit into the pot and cook quicker. Within about 20 minutes, I had fully cooked fish and turkey tenderloin tips!
*Cooking times may vary depending on stovetop settings and strengths. You can use a meat thermometer to be sure your meat is cooked to the optimal temperature, or you can use the good old eyes to tell. Your cod or other whitefish should be completely white, not a translucent white like it was when it was raw. Also, cooked fish will flake easier than if it was raw. Turkey should be tan, not pink. If there is any pink, put it back in. Also, the juices from the meat should be clear, not pink or red. If you have any doubts, cook for another 5 minutes or so like my mom did.
And there you have it, a great new way to cook your meals without the need for an oven or any oils! I even noticed my fish and turkey was more tender and juicy since it’s cooked while submerged in a liquid. What’s your best mistake made into a masterpiece moment?