Quote:
Originally Posted by Brandon ODell
The chef didn't ask you to make a hollandaise because he goes through a bunch of hollandaise every week, he asked because it is a basic sauce that requires some skill to...
Just a heads up to you guys about your tests.
I went for a job. He asked me to make hollandaise. I've only worked at one Italian restaurant, where we have no need at all for it, so I told him what I thought was right. 'Chef,...
Quote:
Originally Posted by dmw9
Hi Guys
I just received a letter through from parcelforce stating that i have to pay import tax and a handling fee of £23.50 for me to receive my...
Quote:
Originally Posted by boar_d_laze
The one thing I'm going to say for now is no Global, no Shun -- no matter who recommends them to you.
Not to paraphrase or anything..
What will your daughter be mostly using the knife for?
Will she be okay with carbon, or only stainless? Semi stainless?
What about the all important sharpening?
The Kono HD comes in at less than 300$. If I were...
1) Stir it more, maybe use a whisk with more wires so you get a more complete whisk faster.
2) I believe that the falling is due to the loss of air volume when cooled. It always happens to mine aswell. I'm not too sure on this.
3)...
I get this sometimes, I've always presumed that it was slightly off heat when I added my butter and cream. Re-boil it, add a little more cream and let it boil for about a minute. Always worked for me, but I probably use a different...
How do you make the perfect hollandaise..?
I was taught to put the butter and egg yolks in a cold pan, over low heat, whisk constantly while the butter melts, then add your lemon juice and season..
