Snip 13
Master Chef
Potato Cake and Cheese sauce!! Why didn't I think about that.
No need to think when you have DC
Potato Cake and Cheese sauce!! Why didn't I think about that.
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.
Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.
(shh, don't tell my culinary instructor! )
Ahh Haa. Thanks Andy.........now I know why I can't stand Bearnaise sauce.!
I cheat - I use Knorr's for the hollandaise sauce and poach pods for the eggs. We like it.
Thank you. Yes silicone cups. I spray them with pam then crack egg into the cup. Bring a pot of water to a boil then lower to simmer float the pods and cover pot. Simmer about 3 minutes then remove pods and pop out the egg.Yet another purdy picture, MsM.
By "poach pods", do you mean those silicone cups I saw the other day? If so, they sure make perfect looking poached eggs! How exactly do you use them?
Thank you. Yes silicone cups. I spray them with pam then crack egg into the cup. Bring a pot of water to a boil then lower to simmer float the pods and cover pot. Simmer about 3 minutes then remove pods and pop out the egg.
Thank you. They taste pretty darn good. The yolk is nice and runny if you don't overcook them.i believe you've sold some silicone poach pods, msmofet, with your fabulous looking eggs benedict pics. can it possibly taste as marvelous as it looks there in that picture?
I use my egg poaching pan, it has place to put the water in, 4 little egg cups that go on top and I can make 4 eggs at a time. Easy!
That's what my grandma had!
I cheat - I use Knorr's for the hollandaise sauce and poach pods for the eggs. We like it.
Thank you cjThose look wonderful!
I am sure you are in the company of hundreds, if not thousands of restaurants who use the same "techniques!"
i watched this video on making hollandaise sauce, along with several others yesterday, including one by chef nathan, half-naked (beer gut and all). i must say, i'm not inclined to attempt cooking this sauce again, using the approved, authentic methods i observed. no matter how fast and furious i whisked my eggs, they still managed to scramble together in one quick flash of a moment, right in front of my very vigilant, unsuspecting eyes.... i will, however, buy a couple of those poaching pods....
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.
Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.
(shh, don't tell my culinary instructor! )