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[Najaf Ali]

Note: A bain marie (water bath) is a useful thing to have in the kitchen
anyway. Its worth it just for the scrambled egg, even if you only make it
once.


On Thu, Apr 18, 2013 at 10:13 AM, Tom Stuart <tom at tomstuart.co.uk> wrote:

> On 18 April 2013 10:36, Najaf Ali <ali at happybearsoftware.com> wrote:
>
> > how to make a face-melting hollandaise
>
> As a regular maker of a rather fine hollandaise, I can advise that if
> your hollandaise is hot enough to melt your face, then your yolks have
> definitely curdled and the emulsion separated. To avoid this, you
> should take care to keep the temperature below 82 degrees Celsius
> while preparing the sauce. Many would say that you should use a bain
> marie for this, but I prefer simply to melt the butter beforehand, and
> drip it into the yolks while it is still warm.
>
> I have a degree in Classics from Oxford.
>
> T
>



-- 
Ali, http://happybearsoftware.com
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