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No matter how much I try when I try to incorporate my Tarragon into my Hollandaise to make Bernaise Sauce it will split and when I add warm water to save the holly it dulls the aroma and taste of the tarragon...
WTF is doing wrong??
new recipe its a desert tho for u swwet tooths
rose pannacota: serves 5 portions
210 thickend crem
180 milk
40g suger
2 gelatin leaves
2 tbs rose water
method:
1.soak gelatin leaves in water (some people say soak it in war i find it hard to work so i use cold)
2.infuse milk rose water and cream on a pot just till it starts to simmer dont burn u just want it to start to simmer not boil.take off the heat.
3.let it cool down a bit then add soaked gelatin leave and suger ster till both desolve then strain it about 5 times while its still warm.
4.serve with some citris segments or outher flavours that u think go well ,i ain telling u mine get creative .
Better yet buy already powdered Gellatin an let sit with the milk for 10 minutes whilst your infusing the other ingrediants...
Spukka - are you incorporating tarragon into an already made hollandaise or incorporating it into the reduction at the start of the process?
Leedog knows it. You need to reduce tarrogon in your vinegar brother.
So anyone a chef besides me?
fuck needles, ayahuasca is the best drug ive ever tried i dont think i could ever do it again, the taste of it is terrible
Hey walla, can you type that into word then do spell check then copy back here? I don't understand what you're saying.
Leedog its for work. We need Hollandaise aswell as Bernaise...
So I was making the holly in a double portion and after taking the amount of Hollandaise needed would try for Bernaise...
So I need to make them both seperatly?
I did try that and it worked but it seemed more effeciant if I could just make it once an add tarragon once I took the Holly...
Long way it is :(
Joel'
22:02 14/May
I'm stuck on part 1.
Where can i find a big enough sifter to sift the floor?
oh god i laughed
that recipe was crap, youd get better reviews with a steaming turd on a platter
Yes you have to make them seperately if you care about the end product. I have worked in places where they stir through dried tarragon to a hollandaise just through lazyness.
Vinegar, tarragon (preferrably fresh and use stems too), few whole peppercorns and if you have them some shallots or spring onion = your reduction
Are you hand whisking or using a blender?
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cooking with walla
Spukka 00:33 30/Jul/10
No matter how much I try when I try to incorporate my Tarragon into my Hollandaise to make Bernaise Sauce it will split and when I add warm water to save the holly it dulls the aroma and taste of the tarragon...
WTF is doing wrong??
walla 00:41 30/Jul/10
new recipe its a desert tho for u swwet tooths
rose pannacota: serves 5 portions
210 thickend crem
180 milk
40g suger
2 gelatin leaves
2 tbs rose water
method:
1.soak gelatin leaves in water (some people say soak it in war i find it hard to work so i use cold)
2.infuse milk rose water and cream on a pot just till it starts to simmer dont burn u just want it to start to simmer not boil.take off the heat.
3.let it cool down a bit then add soaked gelatin leave and suger ster till both desolve then strain it about 5 times while its still warm.
4.serve with some citris segments or outher flavours that u think go well ,i ain telling u mine get creative .
Spukka 00:44 30/Jul/10
Better yet buy already powdered Gellatin an let sit with the milk for 10 minutes whilst your infusing the other ingrediants...
Leedog 08:36 30/Jul/10
Spukka - are you incorporating tarragon into an already made hollandaise or incorporating it into the reduction at the start of the process?
NotComplied 15:29 31/Jul/10
Leedog knows it. You need to reduce tarrogon in your vinegar brother.
So anyone a chef besides me?
dez 16:30 31/Jul/10
fuck needles, ayahuasca is the best drug ive ever tried i dont think i could ever do it again, the taste of it is terrible
Hannah. 16:35 31/Jul/10
Hey walla, can you type that into word then do spell check then copy back here? I don't understand what you're saying.
Spukka 00:02 01/Aug/10
Leedog its for work. We need Hollandaise aswell as Bernaise...
So I was making the holly in a double portion and after taking the amount of Hollandaise needed would try for Bernaise...
So I need to make them both seperatly?
I did try that and it worked but it seemed more effeciant if I could just make it once an add tarragon once I took the Holly...
Long way it is :(
Phat Albert 01:41 01/Aug/10
Joel'
22:02 14/May
I'm stuck on part 1.
Where can i find a big enough sifter to sift the floor?
oh god i laughed
David Barker 14:52 01/Aug/10
that recipe was crap, youd get better reviews with a steaming turd on a platter
NotComplied 18:00 01/Aug/10
Yes you have to make them seperately if you care about the end product. I have worked in places where they stir through dried tarragon to a hollandaise just through lazyness.
Vinegar, tarragon (preferrably fresh and use stems too), few whole peppercorns and if you have them some shallots or spring onion = your reduction
Are you hand whisking or using a blender?
Log in to comment
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