All technique have their benefits and limitations. However, egg yolk reduces to very small volume.
Hollandaise sauce was Introduced by Famous French Chef Marie Antoine, Carema.
However, Modern cookbooks have also introduced a fast technique where emulsion and foam are formed simultaneously. These recipes suggest adding all ingredients while still cold to the sauce pan and then start heating gently while whisking. The butter melts slowly and gets emulsified while air is whisked in egg yolk protein gets denatured. This technique is quick and simple but it does it resulting a good structure of form and emulsion.
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