Watched a new guy ruin 3 quarts of hollandaise in 10 minutes...

He kept dumping cold butter into the yolks. I've been running the breakfast station at a diner in Tulsa for about 4 years now. It's not that hard to temper it right. Why does nobody learn this from a recipe or a video before jumping in? Has anyone else had to train someone on the basics and just watched them ignore it?

2 comments

2 Comments

uma_nguyen2422d ago

You ever have a friend who just... shouldn't be in a kitchen? My buddy Mike decided he was gonna make eggs benedict for his girlfriend's birthday. Called me all stressed because his hollandaise kept turning into scrambled eggs. I told him, "Low heat, pour the butter slow." He said he was doing it right. I got there and the dude had the burner on high and was dumping entire sticks of cold butter in at once. The yolks cooked instantly. Three batches later his kitchen smelled like burnt butter and regret.

luna58922d ago

Did he ever figure out you can just cheat with a microwave and some store-bought packets?