![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Open Forum With Harold McGee Q&A with Harold McGee author of On Food And Cooking. This forum is now closed |
| | Thread Tools |
|
#1
| |||
| |||
| a chef showed me once you can fix a broken hollandaise be rewhisking it in a hot stainless bowl with vinegar is there a science behind fixing the broken co-aggulation?????
__________________ live to eat dont just eat to live |
|
#2
| ||||
| ||||
| A hollandaise sauce is an emulsion of butter droplets in water (which is the main substance in vinegar, wine, lemon juice, egg yolk, etc.), and when it breaks, the separate butter droplets have pooled together again and formed a separate layer from the water. So whisking a broken hollandaise into vinegar is essentially re-forming the emulsion, breaking the butter layer into little droplets suspended in the vinegar. It can also be a good idea to include another egg yolk with the vinegar, so that it can provide emulsifiers to coat the butter droplets and stabilize them. Harold |
| Bookmarks |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Fixing: too salty/too spicy | Jeffaliscous | Food & Cooking Questions and Discussion | 4 | 03-10-2008 03:49 PM |
| Broken Cheese | Culprit | Food & Cooking Questions and Discussion | 4 | 11-09-2006 06:34 PM |
| broken sauces | wildorchidcooks | Food & Cooking Questions and Discussion | 3 | 09-18-2006 06:56 AM |
| Broken caramel ganache | zrtownsend | Pastries and Baking General | 4 | 04-13-2006 08:40 AM |
| Fixing salty sauces | phoebe | Food & Cooking Questions and Discussion | 5 | 01-04-2006 08:58 AM |