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Took me 4 hours to get a hollandaise to stop breaking at my new job
Started at a spot in Portland two weeks ago and the steam table runs way hotter than my old place. Went through 9 batches before I figured out I had to pull the bowl off the heat every 30 seconds instead of leaving it on. The sous finally showed me how she does it with a towel wrapped around the bowl and it clicked. Anybody else deal with equipment at a new kitchen messing up their go to sauces?
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elliot_roberts13d ago
Wrapping a towel around the bowl is the move at my current spot too, since our steam table runs hot enough to scramble eggs on contact. Nine batches in four hours sounds brutal but that lesson sticks way harder than if the sous just told you on day one.
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