Serious Eats: Talk
Poaching in a veloute
Last night I was catching up on a backlog of Avec Eric episodes via Hulu. In one of the episodes, Eric Ripert poached a piece of halibut in a veloute (his words) of water (thickened with a flour water slurry), vermouth, lemon juice and orange juice. His technique for making a veloute aside, what is the advantage of poaching in a veloute over court boullion or stock? Finished texture? I'm interested in trying this.