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I finally figured out why my hollandaise kept breaking at the brunch rush
Last Sunday during service, my sauce split for the third time while we were doing 80 covers. My sous chef, Marco, pointed out I was whisking it directly over the flame on our Garland range. I moved the bowl to a cooler spot on the pass and it held perfectly for the next two hours. Has anyone else found their equipment's hot spots cause more issues than the recipe itself?
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grantw413mo ago
Ngl I spent a whole shift blaming the recipe before realizing I was just holding the bowl wrong. @simonk98 you nailed it, every piece of gear has its own weird personality like mine refuses to let me look cool in front of Marco.
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susanwood6mo ago
Yeah, hot spots are the worst. We had an old flat top that would warp if you looked at it wrong, made cooking eggs a total nightmare. The middle was a nuclear reactor and the edges were basically just keeping the plate warm. You'd put down six orders and two would cook in half the time, threw our whole timing off. Ended up having to map it out with little flour tortillas to see where we could actually put stuff.
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