The easiest hollandaise sauce 4k #55
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Date: 2020-05-27
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Comments and reviews: 9
Russel
Oh wow. found (another) video chef who is on the Siracha payroll Only need to check out all, particularly the cable television cooking shows from Guy Fieri on down, and you'll see repeated direct recipe applications as well as all the subliminal background plants of a bottle of Siracha somewhere in scene on the table or shelf in the restaurant kitchens. That's why they use a subliminal variat of this age-old advertising technique. because most people will miss it but the impression is left behind with their subconscious in preparation of their next visit to the grocery store.
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Oh wow. found (another) video chef who is on the Siracha payroll Only need to check out all, particularly the cable television cooking shows from Guy Fieri on down, and you'll see repeated direct recipe applications as well as all the subliminal background plants of a bottle of Siracha somewhere in scene on the table or shelf in the restaurant kitchens. That's why they use a subliminal variat of this age-old advertising technique. because most people will miss it but the impression is left behind with their subconscious in preparation of their next visit to the grocery store.
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Mustafa
I think I've watched David Kinch use this technique to make japanese egg custard on Mind of a Chef. This is a great way to save valuable time, especially If you are serving friends/family. Peter Goosens stirs his hollandaise base over high heat with a metal whisk to get a stable emulsion and then proceeds to add COLD butter into it. You just never know what works until you have tried it.
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I think I've watched David Kinch use this technique to make japanese egg custard on Mind of a Chef. This is a great way to save valuable time, especially If you are serving friends/family. Peter Goosens stirs his hollandaise base over high heat with a metal whisk to get a stable emulsion and then proceeds to add COLD butter into it. You just never know what works until you have tried it.
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Jeff
Sam, I just started watching your videos about 2 months ago. Absolutely loving them. Did the Bangers with Guinness gravy, did that grilled ham and cheese, and a few others. I've shied away from hollandaise for the longest time, but I'm gonna give it a go tonight. Love your videos, brother. Plus your outside kitchen ain't too shabby either.
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Sam, I just started watching your videos about 2 months ago. Absolutely loving them. Did the Bangers with Guinness gravy, did that grilled ham and cheese, and a few others. I've shied away from hollandaise for the longest time, but I'm gonna give it a go tonight. Love your videos, brother. Plus your outside kitchen ain't too shabby either.
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Jeff
Sam I've been making hollandaise the way my wife's God mother taught me 10 years ago. More times than not it would over cook in the double boiler. My daughter got a blender for christmas this year and I used it to make hollandaise using the technique you demonstrated. Wow! Fantastic. I'm never going back to the old way. Thanks so much.
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Sam I've been making hollandaise the way my wife's God mother taught me 10 years ago. More times than not it would over cook in the double boiler. My daughter got a blender for christmas this year and I used it to make hollandaise using the technique you demonstrated. Wow! Fantastic. I'm never going back to the old way. Thanks so much.
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Diane
The best part of hollandaise is you can make it up to 24 hrs ahead of time. so if you're having people over for brunch. get a headstart. just rewarm it in the microwave for 10 seconds and whisk it. maybe add a tablespoon of hot water if it seems thick. Bang. perfect every time. Nice video, SamFam!
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The best part of hollandaise is you can make it up to 24 hrs ahead of time. so if you're having people over for brunch. get a headstart. just rewarm it in the microwave for 10 seconds and whisk it. maybe add a tablespoon of hot water if it seems thick. Bang. perfect every time. Nice video, SamFam!
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Franklin
OK so Ive been really using this recipe a lot and have a couple of questions. First, I'm about to make a batch with DUCK eggs instead of chicken right now. Is that too much? Also I was wondering about substituting lime juice for lemon, or maybe half and half. Anybody got any ideas on that?
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OK so Ive been really using this recipe a lot and have a couple of questions. First, I'm about to make a batch with DUCK eggs instead of chicken right now. Is that too much? Also I was wondering about substituting lime juice for lemon, or maybe half and half. Anybody got any ideas on that?
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BillyBob
Sure its easy making it this way, but there's definitely something deeply rewarding about making a hollandaise the good old fashioned way. Besides, how else are you gonna burn off all those calories from the butter, apart from vigorously whisking it until your arm drops off! :p
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Sure its easy making it this way, but there's definitely something deeply rewarding about making a hollandaise the good old fashioned way. Besides, how else are you gonna burn off all those calories from the butter, apart from vigorously whisking it until your arm drops off! :p
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Sailing
Amazing process stcg. Being an engineer, I heat the butter to 220 degrees to be sure to cook the yolks, never wrong. Works every time. For those of you with an immersion blender, use it. That way you can serve at table with less mess and clean up. I love hollandaise sauce
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Amazing process stcg. Being an engineer, I heat the butter to 220 degrees to be sure to cook the yolks, never wrong. Works every time. For those of you with an immersion blender, use it. That way you can serve at table with less mess and clean up. I love hollandaise sauce
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Courtney
Yum! Much like Aioli, which we make with lots of garlic and siracha at our house. We have free range chickens and gorgeous eggs. Aioli is always in our fridge for use on pulled pork, burgers, eggs and veggies. I use a vitamix to whip it up. Love your Kitchen Basics!
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Yum! Much like Aioli, which we make with lots of garlic and siracha at our house. We have free range chickens and gorgeous eggs. Aioli is always in our fridge for use on pulled pork, burgers, eggs and veggies. I use a vitamix to whip it up. Love your Kitchen Basics!
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