Depending on what you are poaching, the acidic ingredient might vary. As a rule of thumb, use white wine or lemon are when poaching fish as it makes the flesh slightly firmer, and white vinegar when poaching shellfish as the vinegar keeps the flesh firm and makes the shell softer.
The liquid must completely the ingredients at all times.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
