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Tried a weird trick with a sheet pan to stop my hollandaise from breaking
I was doing a brunch shift last Saturday and my hollandaise kept splitting on the line... the heat was just too much. I was about to start a new batch when I remembered something I saw in an old cookbook. I took a full sheet pan, filled it with ice water, and set my metal bowl of sauce right on top of it. I kept whisking while the bowl sat in that cold bath. It cooled the sauce down just enough to stop the eggs from cooking too fast and saved the whole batch. I used that same bowl and pan trick for the rest of the service and it worked every time. It sounds simple, but when you're in the weeds, you don't always think of it. Has anyone else found a good kitchen hack for saving a sauce that's about to break?
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abbyd362d ago
That ice bath trick is just a waste of time and a messy station.
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