I know, I ought to know this, but today's hollandaise came out right, bright and very light. Temp control was good (the owner wanted me to use glass because her last chef did and what the did was golden and don't even get me started ....). Asserting my independence I went back to metal.
One odd thing was yolks breaking today. Three or four out of nine. The sauce came out quite good, but, as I wrote, lighter than it's ever been after adding lemon juice (but no water, wouldn't take it). Do egg whites lighten the hollandaise?
TIA
Andy Katz *****************************************************- ********** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist- moist lips of chunky trollops on your pecker.
I know, I ought to know this, but today's hollandaise came out right, bright and very light. Temp control was good (the owner wanted me to use glass because her last chef did and what the did was golden and don't even get me started ....). Asserting my independence I went back to metal.
One odd thing was yolks breaking today. Three or four out of nine. The sauce came out quite good, but, as I wrote, lighter than it's ever been after adding lemon juice (but no water, wouldn't take it). Do egg whites lighten the hollandaise?
Aintcha ever hoid an off-color yolk... hehe
Depending on breed and/or diet chickens lay eggs with different shade yolks... some can be very light hued indeed... others as dark as those of duck eggs.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
"Andy Katz" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I know, I ought to know this, but today's hollandaise came out right, bright and very light. Temp control was good (the owner wanted me to use glass because her last chef did and what the did was golden and don't even get me started ....). Asserting my independence I went back to metal.
One odd thing was yolks breaking today. Three or four out of nine. The sauce came out quite good, but, as I wrote, lighter than it's ever been after adding lemon juice (but no water, wouldn't take it). Do egg whites lighten the hollandaise?
As in the other posted reply, Hollandaise uses yolks only.
The sign of fresh eggs is firm high-standing yolks. If they are "old" the yolks get flat and often break. Whole eggs don't whip (hold air) well, which is why a soufflé and many other whipped whole egg recipes call for you to whip yolks and whites separately and then recombine by folding.
On 28 Jun 2004 12:25:11 GMT, [email hidden] (PENMART01)
Quoted message said:
Quoted message said:
One odd thing was yolks breaking today. Three or four out of nine. The sauce came out quite good, but, as I wrote, lighter than it's ever been after adding lemon juice (but no water, wouldn't take it). Do egg whites lighten the hollandaise?
Aintcha ever hoid an off-color yolk... hehe
Depending on breed and/or diet chickens lay eggs with different shade yolks... some can be very light hued indeed... others as dark as those of duck eggs.
Different meaning of light... He meant light vs. heavy, not light vs. dark.
Says you. No way to tell from what's written. However, my interpretation makes more sense culinarily, with the addition of egg whites it's no longer hollandaise.
I did mean frothy, sorry for the misunderstanding.
So if it's not hollandaise, what is it?
Andy Katz *****************************************************- ********** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist- moist lips of chunky trollops on your pecker.
Says you. No way to tell from what's written. However, my interpretation makes more sense culinarily, with the addition of egg whites it's no longer hollandaise.
I did mean frothy, sorry for the misunderstanding.
