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#21 |
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#22 |
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Originally posted by KrazyHorse
More difficult to cook. I've made eggs benedict a few times. The hollandaise sauce is the hardest part, of course, but even getting nicely poached eggs is a bit difficult. You can get egg-poaching devices that are very easy to use pretty cheap--maybe even at a Dollar Tree-type store. But the Hollandaise is a *****, yes. I tried several times but kept having it separate on me due to either too much or too little heat. I made the mistake one time of buying a mix packet (Knorr I think). The horror... horror... |
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#23 |
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#24 |
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Originally posted by KrazyHorse
Just cook the sauce very slowly while continually stirring. Stop when it starts to thicken. I added too much lemon juice the first time I made it, so it came out too sour. It's only worth it to prepare in large batches...clarifying the butter by itself is annoyingly painstaking. Yeah, but I have no reason to cook it in large batches, because it's almost always for myself or one other person. And Hollandaise sauce does not keep/reheat well... As for the heat issue, it's almost impossible to do it right directly over a stove burner. I read about cooking it over a pot of simmering water, so might try that, if I ever decide to bother again. |
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#26 |
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#28 |
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