I found something unusual , Some people use mayonnaise for chocolate cake .  i really like that because i never heard of no one using mayonnaise for chocolate cake .

Ingredients

• 3 large eggs
• 1 1/2 cup + 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 1/4 cups mayonnaise
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 3/4 teaspoons baking soda
• 3/4 cups + 1 tablespoon dutch-process cocoa powder
• 1/2 teaspoon salt, generous
• 1 1/3 cups hot water.

Three Times The Charm

                                                                            Reflection
   
          I had an okay week last week. Me and my partner made Hollandaise Sauce.We had tried it before a few weeks back, but we didn't end up with the best results. This time unlike the other times we changed it up a little bit. We added the lemon juice and the water before putting the egg over the pan filled half way with water. When we finished with that my partner and I added the spices. We added until  we felt like it tasted good. After the sauce we cooked our Egg Benedict. I tried it for the first time but it didn't work, so I tried it for a second time nut still no luck. Then I tried it for the third time. Three times the charm, and it was. My Egg Benedict finally cooked. Since I was a little behind with the time my partner decided to help me and cook my bread in the pan with butter along with the meat. After awhile we took them both out and placed the meat over the bread and the egg over the meat. We topped it of with our Hollandaise Sauce spread over our egg

                     Me and my teammate challenge was to make  chicken salad w/ grapes  . The Chicken salad we made came out great we complete  , we worked as a team we made sure that we got time before everything got done before time ran out . also the mayo we made came out better then the first time we made it .  we both took turns whisking the mayo . we made sure that we didn't make no mistake like we did last time this time we took our time making it . we also mad sure we didn't over cook our chicken. we made  sure we went step by step make sure we didnt miss no step .

hollandaise

this time making the hollandaise sauce was very easy to make because I seen that if you 

let the water boil .for to long then when you start to put the bowl on top of the boiling 

pot of water then the bowl will start getting heated so the best thing to do . is to turn down the

heat because when the water really start to boil then the bowl will not be getting over heated 

so then that way your hollandaise sauce will come out great.There is debate as to who originally developed hollandaise sauce. Some historians believe that it was invented in the Netherlands then taken to France by the Huguenots. A recipe for hollandaise sauce appears in a Dutch cookbook by Carel Baten, which dates from 1593. In 1651

Mayonnaise=Curry Chicken Salad w/ Grapes

Me and my partner had the task of making curry chicken salad which required us to make mayonnaise first. Making the mayonnaise was a challenge because it really works your muscles. Having to add the oil in the eggs yolks slowly while whisking hurt my arms after only a minute. So I mainly left that part up to my partner, Mykia. While she finished the mayonnaise, I got the chicken breast to simmer in the chicken stock. I cut the onions and gathered some of the other ingredients for the chicken salad. Making the curry chicken was the easy part of the whole class period. We only had to gather the ingredients and mix them together, including the mayonnaise, which took most of the class period. I didn't get to taste our chicken salad but it looked presentable and I was happy we were able to get it all finished and cleaned in one period. 

Egg Benedict Finaly

As we were making the first batch of Hollandaise sauce I was whisking the eggs; we used a double boiler so the heat from the water at the bottom could heat the eggs up and we wouldn't have the eggs directly on the pan with the heat. We didn't notice the heat was too high and it turned the eggs into scrambled eggs. I had to get a whole new batch and as I whisked everything together it went from a dark yellow to a soft creamy light yellow all mixed with touches of cayenne pepper, salt and pepper to add more than just the buttery flavor to the sauce. When I was tasting the sauce it coated my tongue and it became buttery and I added a little more salt to give it more taste. We started poaching an egg and I wasn't sure how it was suppose to look so I threw it out not knowing that the way I had it was fine, so I grabbed a second egg and did the same until it was kind of hard from the outside but the inside still yolked. My partner then toasted an English muffin and Canadian bacon on a pan with butter to make an egg Benedict. When they were both done and out the pan I added the poached egg and Hollandaise sauce and it came out looking pretty decent. We finally got our good looking and tasting egg Benedict as our final product.




Quick Fact: All mentioned techniques have their benefits and limitations. In the original and still most popular technique introduced by Careme, effective foaming and gas retention is achieved due to strong gel formation.














Hollandaise Reflection

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.

Uncommon Hollandaise Dish

-

Yummy........

What makes this a weird dish is the fact that there's Hollandaise sauce on strips of chicken tenders and a side of waffles. It can be eaten like breakfast. This is uncommon because not a lot of people like this well the people that i hang with. They are going to look at me like I'm crazy or something. I would like to try is because it looks so good its always good to try something new. With a side of orange juice and syrup it probably tastes even better and Delicious. 

Holldanaise breakfast sauce

Holldnaise sauce is commonly use for different events and and different foods. Such as poached eggs and Salmon. It doesn't matter what foods you put your holldnaise as long its suites your taste buds. Holladnaise sauce is a good sauce and could be used for any food.


ingredients

EASY RED CHILE-LIME HOLLANDAISE:

• 3 egg yolks
• 1 tablespoon lime juice, plus more if needed
• 2 teaspoons anchor Chile powder
• 1 teaspoon lime zest

• 1/2 teaspoon salt, plus more if needed
• 1/8 teaspoon cayenne pepper
• 10 tablespoons unsalted butter, melted

BREAKFAST POTATOES:

• 1 1/4 pounds small red new potatoes
• Kosher salt
• 2 tablespoons canola oil
• 8 ounces ground Mexican chorizo
• 1 small red onion, halved and thinly sliced

• 2 tablespoons butter
• Freshly ground black pepper
• Large pinch ancho powder
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• Sliced pickled jalapenos

I bet you have heard of the common uses for hollandaise sauce. Now we all know about eggs benedict, poach salmon, and asparagus. However have you ever ate cupcakes with maple hollandaise sauce. Now that is really crazy. Who in the world would like to eat a cupcake with maple flavored hollandasie sauce. With me knowing my taste buds I would not think that this would appeal to my taste buds.

cupcake w/ maple hollandaise sauce

Maple Hollandaise Sauce

Ingredients

• 4 egg yolks (Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.)
• 1 1/2 teaspoons lemon juice
• 3 tablespoons real maple syrup
• 1/2 cup unsalted butter, melted

Instructions

1. Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume.
2.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
3.  Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
4.  Remove from heat, cover, and place in a warm spot until ready to use.
5.  If the sauce gets too thick, whisk in a few drops of warm water before serving.

Notes

Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.

Cupcakes

You knew I was going to go there: cupcakes with Hollandaise sauce are coming soon.

Read more at http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html#SV7jc2uGXZ6BG8Dx.99

Source:http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html

this is a hollandaise pizza,it is very uncommon but most people would

eat this way before they even try it looks very good to. me but not to most

sorry no recipe but yes I would try it

Yesterday was the second time I have made hollandaise sauce. To me I felt like the process was simple beside the whisking which was very intense. However the whole process might have been harder for someone else. When the product was finished I had tasted it and the result was that it was real buttery.The reason it was buttery was because I had added 8 oz of butter which gave it that buttery taste.
The third time i had made it was today. The sauce didn't taste buttery because I only had used 6 oz of butter.  However it did have a different taste which was eggy. The reason why it tasted eggy was because I had over cooked the eggs just a little.
                                               

                                            

INGREDIENTSNutrition

YIELD1 1/2 cupsUNITSUS

• 3egg yolks
• 1tablespoon water
• 1tablespoon fresh lemon juice, if needed (or more)
• 6 -8ounces very soft unsalted butter
• 1dash cayenne pepper
• salt, to taste
• fresh ground white pepper, to taste

DIRECTIONS

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
7. Source:http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Mayonnaise1!!1!11!1

Mayonnaise is a thick, creamy sauce often used as a condiment.

Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade (pronounced rem-mou-la-de) with a different flavor and the mustard acts as an additional emulsifier.

Uncommon uses:

Make Tartar Sauce,
Mix mayonnaise, sweet pickle relish and minced onions together in a bowl, and then add lemon juice. Add salt and pepper to taste. Refrigerate before serving.

Hollandaise

While making the sauce , yes it was a little challenging because if you leave the water on or if you leave the heat up to high then your eggs will start to cook.so it is best to leave it at a low heat start by using a double boiler put the eggs in while whisking the eggs yolks , water , and lemon juice in the double boiler. 

Hollandaise Sauce Recipe:

Mayo

I had never attempted to make mayo, so when I came across this challenge I wasn't sure if I was excited or nervous ;however, after reviewing the recipe it seem simple and easy to make. In order to be able to emulsion both of the fats correctly you must be patient when whisking. Luckily I had a partner that helped me whisk, so i recommend doing this with a partner.  I believe it was a combination of our team work and arm muscle that lead us to being successful in this challenge

Making Hollondaise Sauce

when we made the sauce we used a double boiler instead of a regular pot. However, it didn't turn out how me and my partner thought. Then, we started to add the seasons and mix it into the sauce we was thinking that it would taste spicy or to salty. But, After we removed the sauce away from the heat and let it cool down, we actually tasted it and it tasted like butter. So, the next time we made the sauce we increased the seasons and the butter and kept everything else the same which was the eggs and water and the lemon juice. Then we had to make sure that we whisked the sauce the correct way. Then when the sauce was finally finished me and my partner tasted it and it tasted much better then the first time.

                   BEFORE                                                                         AFTER

                                                                             
 

 

Macashe Cawley

Making Hollandaise Sauce.....

When we made the Hollandaise Sauce it was very tiring when we whisked the egg so it wouldn't break. Both fats would've broke apart if we stopped whisking it for a while. It was thick at first with just the lemon juice and water, as we added the butter it became saucier. It was creamy and very buttery when it was done and we added a pinch more of salt to give it a salty flavor. As well with the cayenne pepper and black pepper to give it a spicy flavor. The butter coated our tongue's so we added a few more drops of lemon juice into the sauce. Instead of using a sauce pan we decided to use a double-boiler. It made it a little easier for us in the cooking process.

Very Buttery........

Hollandaise Sauce Recipe 

 

may'O

The recipe doesn't seem that default it didn't turn out right because we made a couple mistakes.

we didn't mix hard enough before adding the oil ,the yolk ,lemon juice and vinegar was not stable enough for the oil.

When we added the oil ,we added to much at once our mixer never got thick , next time we try this we will pour the oil more slower and whisk more harder .

The Making Of Mayo

The Making of Mayo 

                   Our task  that me and my partner had  to complete was to make mayo successfully . We did very well with making our mayo. The hardest part was making sure that our to fats combine , which were eggs and oil, and don't break. Their was a lot of whisking, but with the trading off of me and my partner we did awesome together. Due to our teamwork the emulsion of the two fat was pretty easy for us to combine, and our mayo came out just right.

Hollandaise

Me and my partner, Michelle, decided to take on the challenge of making hollandaise sauce. We were not successful at all in the making of it. While mise en placing, we put our water in a pot to boil on the stove. After doing that we added egg yolks, water, and lemon juice into the bowl on top of the boiling water as the recipe directed. After a few seconds of whisking, we noticed our eggs were starting to cook and I tried to hurry and turn the fire down. By then, it was too late. We had the heat up too high so the eggs started to cook too fast. Next time, we will not put the fire on low and watch it carefully. Making hollandaise was not as easy as I thought it was going to be.
Fun Fact: Structurally it is both an emulsion and a foam.

Recipe for Hollandaise