For one thing, we let the very hot butter heat the egg yolks just enough as we stream it in, which yields much less risk of overcooking the egg. The immersion blender method uses the same basic tools as the traditional one - time, temperature, and agitation - but with a couple of twists. Fat and water don't like to mix, but by creating the perfect conditions, you can suspend tiny droplets of one in the other, creating something silky and ethereal. Hollandaise sauce is an emulsion, which feels like the place where science and magic intersect. Ridiculously, game-changingly delicious.(I learned that method in culinary school and persisted with it at home for quite a few years, but it's truly unnecessary when making hollandaise in human quantities in your own kitchen.) It's silky and luxurious and indistinguishable from hollandaise made using the classic, notoriously finicky method. Immersion blender hollandaise sauce is almost too good to be true. The seeming necessity for schooling myself in new ways has ceased to exist.Why we love this recipe, and why it works Still, it doesn't matter where I go for breakfast these days, I always order the Eggs Benedict. But things change- it's all part of progress, so I'm told. After all, office towers are king in Cowtown. It went down along with the Penny Lane mall when it was levelled over a decade ago to make way for more office towers. I don't think Break the Fast expected to have an entire table of Ukrainian Winnipeggers actually take them up on their discount coupon offer, but hey, we're Ukrainian and you know what they say about Ukrainians? So after a bit of an interrogation as to our heritage and hometown, we got our discount.
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