I've been trying lately to quantify most of my recipes, temperatures and quantities. I'm looking for consistent equations that deal well with chenging conditions and products. My question is about poaching seafood. For calamari the recipe usualy calls for bringing water to a boil throwing in the sliced calamari, cooking for about ten seconds and icing in a water batch. Far from consistent. What temperature the water should be for best results? For how long? Is it the same for all cuts of calamari, for all sizes? Icing or not? Maybe slow chilling? Maybe chilling in the liquid? etc? I'm not looking for guesses, I got plenty. I can experiment but if any of you already did, or if you read relevent info, please share and save me the twenty-thirty batches I would have to make. Thanks. Same thing with lobster. My recipe is boiling water again, 3 mins for tails(4 for big ones), 6 mins for claws(7 ditto). Ice water. Any better, scientific approaches? Much obliged. Shrimp. Same question.