keith grima· Registered
Discussion Starter · #1 ·
Another question, how do you guys do your Hollandaise? do you blend it or whisk it, I usually do it that "classical" way.
That's the main thing right there. Cleaning the blender.Whisk. It's easier and I don't have to clean the blender.
I do, but again, it's because I'm doing very small batches, usually for only one or two people and I do it over direct, but low heat. So the cold butter technique simplifies things. For bigger batches, I think cold butter would be problematic for clumps and curdling. So for more people, i'd be more traditional in my approach.Anyone do it with cold butter? I met a guy this year that that was the only way he learned how to do it.