Mary Berry, the popular former Great British Baking Off co-host, may be best known for her delicious desserts, but she's also picked up a few savory cooking tips throughout her long career. She recently revealed to Love Food her technique for achieving the perfect Dutch consistency: whisking it by hand. Although other chefs recommend using electric cookware to speed up sauce preparation, using a hand blender or blender runs the risk of over-whipping the delicate emulsion, resulting in a thick consistency rather than the perfectly pourable sauce you desire leads.
The practical, slower setting of the whisk allows you to maintain precise control over the sauce during preparation. It's important to monitor the heat and take your time to eliminate the risk of unsightly scrambled egg particles ruining the flawless, shiny liquid masterpiece. Mary should know: She's been teaching us how to be successful in the kitchen for six decades!
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Dutch, as it should be
The Tasting Table team has put together a recipe for you to make an unbeatable hand-whipped hollandaise at home for your next breakfast or brunch: Eggs Benedict. As Berry recommends, start by beating the egg yolks over low heat with a squeeze of lemon juice until doubled in volume, adding air and texture. Next, slowly pour the melted butter into the egg, stirring constantly to incorporate it into the mixture. Keeping the heat low and even will prevent the butter from escaping the sauce. If drops of melted butter appear, stir a little more to cool the sauce. With the right technique and patience, you'll find that you can make a perfect hollandaise every time.
Once you've mastered basic hollandaise with a whisk in hand, you're on your way to Maltese pink sauce , the version that replaces lemon juice with blood orange juice, and even bernaise , the most exquisite of all meat sauces. Just remember Maria's advice: be patient!
Read the original article on Tasting Table .
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