During a discussion with Chef Mike Ramsey (Jacksonville Country Club) and Chef Marcos (San Jose Country Club), they spoke of a whipped Hollandaise, cooked sous vide, and charged in a whipped cream canister. Well I figured I would try it out at my gourmet dinner. We vacuum sealed 1 lb of butter with 4 egg yolks a squeeze of lemon, and a dash of Tabasco. Droped it in the water bath at 144 degrees for 30 min. the fill the canister. We charged it with 2 nitrous charges and...... presto, Whipped Hollandaise.Thursday, October 15, 2009
Whipped Hollandaise
During a discussion with Chef Mike Ramsey (Jacksonville Country Club) and Chef Marcos (San Jose Country Club), they spoke of a whipped Hollandaise, cooked sous vide, and charged in a whipped cream canister. Well I figured I would try it out at my gourmet dinner. We vacuum sealed 1 lb of butter with 4 egg yolks a squeeze of lemon, and a dash of Tabasco. Droped it in the water bath at 144 degrees for 30 min. the fill the canister. We charged it with 2 nitrous charges and...... presto, Whipped Hollandaise.
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