Garden Pavilion Note Book – Yogurt Drink
Enjoying a yogurt drink in the garden on a cold Halloween Day is a refreshing experience, allowing you to experience the contrast between the chilly weather and the comforting warmth of the drink.
Month: October 2023
GARDEN PAVILION NOTE BOOK – Rabbit with Peaches in Redwine Sauce
On a snowy day Braised Entrees are the perfect go to. Options warm you up. The Slow Cooking Method makes the meats tender and flavorful, creating a hearty and satisfying meal for a cold October. Reaching back into the Garden Pavilion note book is this […]
Travel
Travel – Post Covid is streamlined and has become more secure. Enhanced health measures are in place. Many no contact check-ins are common. On my last travel to Elkhart, the travelers are conscious of Covid and the post Covid changes. This is the new Norm. New Screening full searches seem to be in the spirit of exploration – at TSA and on the road.
The New Norm includes Car rental stations that are unmanned. Subsequent checked into the rental car and the tank is half filled and the car not clean. Regardless … Contact with optimistic travelers and consciously observing during travel evolved into a pleasant conversational exchange over the topic of hollandaise.
A traveling Australian Chef was explaining Hollandaise – as one of the mother sauces and derivates of the sauce – sauce choron specifically – to his protégé’ as a perfect accompaniment to a good steak. Sauce from scratch with derivatives. Most excellent.
Traveling today this was a pearl. I had a renewed appreciation for culinary basics and the exchange of pleasantries while traveling.
Hollandaise
Jimmy Wongs Hollindaise
Equipment
- Balloon Wisk
- Bain Marie
- Lg. Stainless Steel Bowl
Instructions
Prep the night before
- separate the yolks into the large stainess steel bowl the night beofre. Wrap with plastic
- save the whites for the bakery
- add whole butter to the 5 gallon plastic in the Bain Marie and let it slowly clarify.
Morning
- fire up the flat top
- start the reduction
- place the yolks on the butcher block and let it warm to room temp
- fire up the Bain Marie. Add water if it is dry.
- Start the emulsification by beating the yolks with the balloon Wisk
- Add the reduction (strained)
- temped the yolks in the bowl by placing in the warm Bain Marie bath. Do not cook / scramble the eggs.
- once ribbon is achieved to the consistency, Pull. this will take a few minutes of uninterupted attendtion.
- do not set on a cold surface
- make a towel ring so you can Wisk and drizzle clarified butter. the butter must not be cold , nor to hot.
- 2 ounces of butter to one yolk.
- finish with fresh squeezed lemon, salt, Tabasco & Worcestershire… to taste
- keep at room temperature .. not to hot, not to cold.
Notes
separate 20 yolks. save the whites
2 ounces of temped clarified butter per yolks
reduction of peppercorn bay leaf