chef spence-

[RickBomba]

Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.

[spence]

Originally Posted by RickBomba

Are a beyyyatch. They need to be between 120-165, if even a little on either side, bam!
Some warm drawn butter can fix it, though...temper the broken sauce (1/3 of it) to the butter, then back into the broken sauce.

Given the extreme health aspects of the hollandaise based sauces I probably make them once every 2-3 years!

Besides, on our friends freaking electric smoothtop stove I always manage to screw something up if I'm dinking. I hate that thing, in fact I hate all smoothtop stoves.

Thought using a double boiler with a heavy copper pan on top would help...but oh well, live and learn

Emulsion sauces seem to smeel fear...

-spence

[RIROCKHOUND]

Spence...
I can so see you walking in and getting a mortified look on your face when you saw their handling of some fine BJ's meat..

Then putting your hands on your hips, sticking out your chest and saying... have no fear... "HOME COOK JEFF IS HERE"

E.. sounds tasty... can I come by the shop for leftovers?

[Nebe]

Originally Posted by RIROCKHOUND

E.. sounds tasty... can I come by the shop for leftovers?

sure... i wont be there until thursday though

[spence]

Originally Posted by RIROCKHOUND

Spence...
I can so see you walking in and getting a mortified look on your face when you saw their handling of some fine BJ's meat..

Then putting your hands on your hips, sticking out your chest and saying... have no fear... "HOME COOK JEFF IS HERE"

I have more respect for the food than to shove an 80 dollar piece of meat into the oven completely untrimmed, silverskin and all!

And it's a setup anyway. They pretty much expect me to take over once I arrive...

-spence