Comments on: Classic Hollandaise

By: Intermediate & Advanced WODs, CFE WOD: Monday 120611 | CrossFit NYC

Intermediate & Advanced WODs, CFE WOD: Monday 120611 | CrossFit NYC — Mon, 11 Jun 2012 16:53:40 +0000

[...] your workout hurting or helping you? Moderation as the sweet spot for exercise Chicken ballotine / Classic hollandaise The most important event in history (Big brains require an explanation, Part VII) What’s [...]

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By: Kristine

Kristine — Wed, 16 May 2012 13:56:34 +0000

The first time I made this from Ratio, it came out perfect and tasted great. This is one recipe I will not bother to keep trying to find the “perfect” version.

By: Carly

Carly — Wed, 16 May 2012 12:51:14 +0000

Great notes. Hollandaise is something I make so rarely that I’ll take whatever help I can get on the finer points.

The question of vinegar/no vinegar is interesting, though I definitely prefer it with. The wiki entry says that well before even Escoffier, “in 1651, François Pierre La Varenne describes a sauce similar to Hollandaise in his groundbreaking cookbook Le Cuisinier François: ‘avec du bon beurre frais, un peu de vinaigre, sel et muscade, et un jaune d’œuf pour lier la sauce’.” So yes, vinegar. However, it also mentions an even earlier Dutch recipe, though no description is offered. (The excerpt from Beeton’s first ed. is sort of funny; I wonder how many 19th-c. housewives were tearing their hair out over that one…)

By: NYCook

NYCook — Wed, 16 May 2012 01:38:42 +0000

Ruhlman, l came here not to wright about hollandaise, but to thank you. I just re-read, your “The Making of a Chef” for the billionth time. l can not remember if l 1st read it before of during CIA, but your words paint such a clear picture of a place l hold dearly in my heart, and l just wanted to thank you. A time when you wearing your whites and toques, and you get you tray of food from K8 or wherever and you and a group of others gathered and talked about howw shitty ones tournes were today or how you know when the stock you get to clarify for bounty comsome is made by skills 1 day 1ers. The joys of eating pastries while you are hungover and fresh off extern, and excited to see your old comrades in arms. The piece you wrote on Chef Theo Roe in what l believe is “The Reach of a Chef” is so interesting. He used to ride me HARD, in Bounty, much like Pardus or Turgeon did you. It was a weird transitional period in my life. My now Fiance had graduated a block a head of me and l was a mess, and he knew my boss, a highly respected NYC Chef who you gave a blurb for in his first cookbook, from his CIA graduating class. Thank You for capturing such an epic time in my life on paper. John Neihoff, Jay Stein, Chef Cheng, all those dudes, you capture their essence so well, and more importantly what it is like to be a student at the CIA. Cheers Chef. “OUI”

By: Classic Hollandaise | Shelterholic Now Food

Classic Hollandaise | Shelterholic Now Food — Wed, 16 May 2012 00:10:06 +0000

[...] Creative, On Trend: Macarons Classic Hollandaise Michael Ruhlman Tue, May 15, 2012 2:06 PM UTC Michael Ruhlman Rate this Loading … Share (function(){var [...]

By: Zalbar

Zalbar — Tue, 15 May 2012 20:07:29 +0000

Now THERE is a hollandaise done well! Much better looking than the last time you talked about hollandaise!!