Loading…
8
Shoutout to the line cook who showed me the real reason my hollandaise kept breaking
I was on the egg station at a spot in Portland and my hollandaise broke three times in one brunch shift, so I kept starting over from scratch and wasting yolks. A cook named Marco leaned over and said my butter was going in way too fast, and he showed me a slow drizzle that took about 90 seconds instead of the 20 second dump I was doing. Next Sunday I ran the same recipe with that slow pour and not one batch broke the entire service, all 40 orders. Turns out it was never the recipe, it was my wrist speed the whole time. Any of you got a fix for when it does break anyway, cause I still panic every time.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.