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Finally cracked the code on my stubborn hollandaise after a breakfast shift in Portland
Was at a brunch spot in Portland last month and kept splitting my hollandaise no matter what. Turns out my butter was too cold going in, I started warming it to room temp first and it came out silky every time since. Anyone else struggle with emulsion temps or just me?
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phoenix_lewis11d ago
lol I had this same problem at a diner in Seattle except mine was always too warm because the heat lamp was right above my station. Swear I went through like a pound of butter one shift before I just started doing it in a metal bowl sitting in a cold water bath. Now I just keep everything chilled and add the hot butter super slow, been smooth ever since.
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ivan77410d ago
super slow" is exactly the problem. You're overcomplicating it. I worked a station with a heat lamp right above the bain and never had a split sauce once. The trick is to not use cold eggs. Room temp eggs and a steady stream of warm butter. If your sauce splits it's because you rushed the eggs or your butter was too hot, not because of ambient heat. Cold water bath just sounds like an extra step that makes the emulsion fight itself.
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hayden_craig9510d ago
@phoenix_lewis how long you been cooking that you didn't already know cold butter splits?
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