TELL/ASK Another Forum Member - Anything!

[KSM]

@ShayP

Ok here's the thing.  I mad e a hollandaise sauce and used only a bit for my butter poached salmon filet.  Don't want to waist the rest - can I successfully reconstitute this wonderful guck?

If it matters I used a (KNORR) pack. 
Wife makes it from scratch but she's a show-off. 

[Bart Ell]

@ShayP

Ok here's the thing.  I mad e a hollandaise sauce and used only a bit for my butter poached salmon filet.  Don't want to waist the rest - can I successfully reconstitute this wonderful guck?

If it matters I used a (KNORR) pack. 
Wife makes it from scratch but she's a show-off. 

Your life just changed.
#ChefBart

[ShayP]

@ShayP

Ok here's the thing.  I mad e a hollandaise sauce and used only a bit for my butter poached salmon filet.  Don't want to waist the rest - can I successfully reconstitute this wonderful guck?

If it matters I used a (KNORR) pack. 
Wife makes it from scratch but she's a show-off. 

@KSM32  You could reconstitute that since it came out of a package and really isn't Hollandaise sauce so it shouldn't break.  Meh...throw that shit out.  I recommend you let your wife make it from scratch, or have her show you.  You could make it a sexy time in the kitchen if ya catch my drift.   

Oh, and if you really like the Knorr stuff then keep doing what you do my man. 

[ShayP]

Your life just changed.
#ChefBart

USE CLARIFIED BUTTER.  Not just butter.    The quick version seems like he's making hot mayonnaise.  Yeah, I know he compared hollandaise to mayo early in the video.    If I pulled that shit when I was in training my chef would have me peel grapes for a whole day.

Short cuts aren't always the solution.  Most of the time flavor, texture, etc., aren't consistent.  BUT!  I'm not totally against it.  I've just been conditioned to do it the traditional way.

[KSM]

@KSM32  You could reconstitute that since it came out of a package and really isn't Hollandaise sauce so it shouldn't break.  Meh...throw that shit out.  I recommend you let your wife make it from scratch, or have her show you.  You could make it a sexy time in the kitchen if ya catch my drift.   

Oh, and if you really like the Knorr stuff then keep doing what you do my man. 

Ok. Thank you.  I should learn to do it without a pack. And I can't perform sexually in the kitchen. The pepper mill intimidates me   Ours is gigantic (Gulp)

Your life just changed.
#ChefBart

Going to have to try that!

[PolkaDot]

Ok. Thank you.  I should learn to do it without a pack. And I can't perform sexually in the kitchen. The pepper mill intimidates me   Ours is gigantic (Gulp)

Going to have to try that!

This made me laugh! But then....I just felt bad for your wife. 

[KSM]

This made me laugh! But then....I just felt bad for your wife. 

You're welcome for the giggle. Don't you cry for Argentina.

[KSM]

@ShayP 

At an eatery last night I had the opportunity to ask the chef if it was possible to reconstitute a real hollandaise sauce the next day. The guy told me a few drops of water works every time, the portly fellow guaranteed me that these few drops would keep all elements happy and would NOT break.

Now I just need her to make a sauce tomorrow morning just so I can try this out the following day.

I'll add that I accidentally walked into the kitchen thinking it was a loud and well lit bathroom. I apologized as we all had a chuckle thus affording me the time to get off a quick question. I forgot I had to pee and went back to the table. I soon realized that I still had to pee but said "fuckit! we're leaving in a few minutes so it can wait until we get home." Once we were home I forgot, again. Who are you people and what is my name?

[ShayP]

@ShayP 

At an eatery last night I had the opportunity to ask the chef if it was possible to reconstitute a real hollandaise sauce the next day. The guy told me a few drops of water works every time, the portly fellow guaranteed me that these few drops would keep all elements happy and would NOT break.

Now I just need her to make a sauce tomorrow morning just so I can try this out the following day.

I'll add that I accidentally walked into the kitchen thinking it was a loud and well lit bathroom. I apologized as we all had a chuckle thus affording me the time to get off a quick question. I forgot I had to pee and went back to the table. I soon realized that I still had to pee but said "fuckit! we're leaving in a few minutes so it can wait until we get home." Once we were home I forgot, again. Who are you people and what is my name?

Any self-respecting chef/cook would NEVER make more hollandaise than he or she needed for that service only.    "A few drops of water."  Hmmm... Maybe for that packet stuff.  Perhaps it works for the genuine stuff too.    Honestly, I really don't know because it wasn't allowed when I was trained years ago, and throughout the years I never worked in a kitchen that kept it as a leftover.  It was made fresh every single time and held for 2 hours then discarded.  Then, you would make more if needed.  Any leftover hollandaise was thrown in the trash after service.  Not only for quality control, but for food safety too. Things change though.  I can only speak from my experience.

This cracks me up..."I'll add that I accidentally walked into the kitchen thinking it was a loud and well lit bathroom."       That is funny.     @KSM32

[KSM]

@ShayP  in the chefs defense I told him my situation with said sauce. I do believe he only makes what he needs for any particular service. Come to think of it there's nothing on their menu that requires holly sauce.

[KSM]

When you start JuanGab, will I be invited to join?

@juan

[JUAN]

When you start JuanGab, will I be invited to join?

@juan

Sure, but don’t hold your breath. @KSM32.  I’d probably moderate less than MV so the filthy animals would take over.

[KSM]

Sure, but don’t hold your breath. @KSM32.  I’d probably moderate less than MV so the filthy animals would take over.

Thanks. You should try the baked Rubini, it's delicious.

[KSM]

@juan
Take a scenic drive over there. I'm pretty sure MV isn't moderating anything.

I’d probably moderate less than MV

[paladin1991]

USE CLARIFIED BUTTER.  Not just butter.    The quick version seems like he's making hot mayonnaise.  Yeah, I know he compared hollandaise to mayo early in the video.    If I pulled that shit when I was in training my chef would have me peel grapes for a whole day.

Short cuts aren't always the solution.  Most of the time flavor, texture, etc., aren't consistent.  BUT!  I'm not totally against it.  I've just been conditioned to do it the traditional way.

Ha!  Training as a chefist.  Right.  Head fry dropper on the graveyard shift of a 24 hr Mcdonalds is a long way fm Sous chef at The Four Seasons, my friend.