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> The original sauce is very cumbersome to make and almost no one makes it fresh. No it's not.

by Xmd5a 4mo ago

BonerWiener 4mo ago
Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.
- Xmd5a 4mo ago
  Cant / currently cooking creme diplomate.
  - plastic-enjoyer 4mo ago
    You are forgiven
    - Xmd5a 4mo ago
      Thank you father https://imgur.com/a/CKE0V37 https://imgur.com/a/CKE0V37 https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#YSmWfRsQ2PQPkehVE_gD0ZbPK1Ac_da-QeTK4IxePYw https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#... ## Final Structure **Sweet pastry** → **Almond cream** → **Homemade jostaberry jam** → **Small raspberries** → **Vanilla cream** → **Chantilly-lightened vanilla cream** → **Large fresh raspberries** → **Icing sugar** That's a 2.5kg raspberry pie. About 120€ in a bakery.
- devilbunny 4mo ago
  (Not the person you're replying to.) The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg. https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-r... The same basic technique can be used for mayonnaise and is even harder to screw up.
- corroclaro 4mo ago
  For the record: you basically take a stick blender, the container that came with it, crack an egg, pour over some lemon juice, then blend while pouring in hot butter (use the microwave!). Takes ca 2 minutes, including the 1 minute 30s of microwaving the butter. Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.
  - LearnYouALisp 4mo ago
    Has anyone tried ultrasound (either probe or basin) for this mixing? I know it can be done for a finer substance
    - devilbunny 4mo ago
      Why? A cheap probe ultrasonic mixer is $500 on Amazon, small, and would take forever. An immersion blender is $17 at Walmart and does it in seconds for a half-liter of mayo or hollandaise. If you need more than 500 mL of mayo but can’t just do a few batches, you are no longer in the realm of cooking at home. If you want to do molecular gastronomy stuff, have fun, but it isn’t ever going to be a mass-market thing.
- maxerickson 4mo ago
  The other post is also just an assertion. Can you link to evidence that countering assertions with assertions kills discussions? (This is sarcasm)
bregma 4mo ago
It's not at all difficult if you have gained the basic survival skill of cooking. I mean, take a couple egg yolks in a double boiler, add the juice of a lemon, whisk until it's thick then add butter. 10 minutes and you can use a bowl over the pot of boiling water you're poaching your eggs in if you don't have a double boiler for your camp stove in the wilderness. But that's still more of a hassle than putting the carton of that yellow plastic liquid in the microwave for a minute and a half. People will prefer their slops and the farmer brings it right to you; what could possibly be a better life?
- lstodd 4mo ago
  I short-circuited my microwave accidentally two years ago (don't power it up and then drop screwdrivers) and that was the best thing to happen to my meals.
  - picofarad 4mo ago
    Two microwaves tried to burn my house down so I said, fine, universe, I hear you. I don't even have an oven anymore; three induction hobs, air fryer (instant pot with the fry lid), rice cooker, bread machine. I have really bad luck with kitchen appliances these last 10 years!
- ajmurmann 4mo ago
  And that's ten minutes every time someone orders a dish with hollandaise because it really breaks when reheating as well. Given how much cost of labor is a factor it's easy to see why hardly any restaurant will serve real hollandaise. Perfect Baumol cost disease example. Maybe something like a Thermomix could solve the economic problem of hollandaise.

> The original sauce is very cumbersome to make and almost no one makes it fresh. No it's not.

by Xmd5a 4mo ago

> The original sauce is very cumbersome to make and almost no one makes it fresh. No it's not.

Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.

Xmd5a 4mo ago
Cant / currently cooking creme diplomate.
- plastic-enjoyer 4mo ago
  You are forgiven
  - Xmd5a 4mo ago
    Thank you father https://imgur.com/a/CKE0V37 https://imgur.com/a/CKE0V37 https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#YSmWfRsQ2PQPkehVE_gD0ZbPK1Ac_da-QeTK4IxePYw https://anonpaste.pw/v/db571281-c2b0-489e-b121-29959add1947#... ## Final Structure **Sweet pastry** → **Almond cream** → **Homemade jostaberry jam** → **Small raspberries** → **Vanilla cream** → **Chantilly-lightened vanilla cream** → **Large fresh raspberries** → **Icing sugar** That's a 2.5kg raspberry pie. About 120€ in a bakery.
devilbunny 4mo ago
(Not the person you're replying to.) The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg. https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-r... The same basic technique can be used for mayonnaise and is even harder to screw up.
corroclaro 4mo ago
For the record: you basically take a stick blender, the container that came with it, crack an egg, pour over some lemon juice, then blend while pouring in hot butter (use the microwave!). Takes ca 2 minutes, including the 1 minute 30s of microwaving the butter. Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.
- LearnYouALisp 4mo ago
  Has anyone tried ultrasound (either probe or basin) for this mixing? I know it can be done for a finer substance
  - devilbunny 4mo ago
    Why? A cheap probe ultrasonic mixer is $500 on Amazon, small, and would take forever. An immersion blender is $17 at Walmart and does it in seconds for a half-liter of mayo or hollandaise. If you need more than 500 mL of mayo but can’t just do a few batches, you are no longer in the realm of cooking at home. If you want to do molecular gastronomy stuff, have fun, but it isn’t ever going to be a mass-market thing.
maxerickson 4mo ago
The other post is also just an assertion. Can you link to evidence that countering assertions with assertions kills discussions? (This is sarcasm)

bregma 4mo ago

It's not at all difficult if you have gained the basic survival skill of cooking. I mean, take a couple egg yolks in a double boiler, add the juice of a lemon, whisk until it's thick then add butter. 10 minutes and you can use a bowl over the pot of boiling water you're poaching your eggs in if you don't have a double boiler for your camp stove in the wilderness. But that's still more of a hassle than putting the carton of that yellow plastic liquid in the microwave for a minute and a half. People will prefer their slops and the farmer brings it right to you; what could possibly be a better life?

lstodd 4mo ago
I short-circuited my microwave accidentally two years ago (don't power it up and then drop screwdrivers) and that was the best thing to happen to my meals.
- picofarad 4mo ago
  Two microwaves tried to burn my house down so I said, fine, universe, I hear you. I don't even have an oven anymore; three induction hobs, air fryer (instant pot with the fry lid), rice cooker, bread machine. I have really bad luck with kitchen appliances these last 10 years!
ajmurmann 4mo ago
And that's ten minutes every time someone orders a dish with hollandaise because it really breaks when reheating as well. Given how much cost of labor is a factor it's easy to see why hardly any restaurant will serve real hollandaise. Perfect Baumol cost disease example. Maybe something like a Thermomix could solve the economic problem of hollandaise.