Go to the Recipe: Perfect Hollandaise (Original)
Can someone explain why after 30 mins at 75C the contents of the bag resemble curds or very solid omelette? Followed this instructions to the letter, so this is very disappointing .
You even see that texture in the video, maybe when not using the syphon you have to whisk it up to te consistency it is supposed to be?
You even see that texture in the video,
maybe when not using the syphon you have to whisk it up to te
consistency it is supposed to be? I wanted to try this, but now I am nervous, i do not have a syphon.
I tried this method and it worked well, although I have to add, after the cooking process, I pour the content into a container n blend with a hand held blender, before transferring into a siphon
Mine resemble curds too - I've blended them with a stick blender and it's perfect, but also I've found if you just chuck the lot in a siphon, charge and shake it like a polaroid, it's perfect texture too. Something to remember (i've found) is that you need to shake it HEAPS before dispensing each time, otherwise it appears to re-split.
It would stand to reason that the temperature is too high. 75C, according to the egg calculator on the site, produces firm yolks after 20 mins. Perhaps not entirely the same circumstances but close enough to wonder whether 65C would be the correct temperature? Perhaps it's a typo?
my experience with coagulation in the bag is, once the bag has reached is cooking point take it out + blend the contents, pass through chinois, then continue on the remaining steps
The temp for the recipe is correct at 75 °C, the other folks in this thread seem to get the results after shaking, are you still not getting the right texture?
I have yet to try this recipe, but do find it a bit perplexing
Proteins coagulate at 165F, so not sure why you would put it in a water bath at 167F
When making hollandaise by hand, which I have done many times, you want to keep your egg yolks at 140F
I just did a practice run on this recipe (halved the total ingredients). I stayed precisely with the recipe and I had one full yolk that was nearly hard boiled, but I dumped it all in anyway. The result from the siphon was still close in texture and color to the demo, but a little too thin. The coagulated yolk was still in the siphon when I was done, so that is a problem. It was also far too salty using the recommended amount of salt...having said that, I can tell this will work incredibly well if you were to lightly beat the yolks with the other liquid ingredients before the sous vide. You could certainly blend afterwards, but I don't think that's going to be necessary...and watch the salt. To have a siphon of hot and ready hollandaise on hand and not try to time that when making whatever you're going to put it on...that's a cook's dream
Halved and used a .5 liter ISI siphon.
Substituted reduced blood orange juice for the vinegar/lemon juice/water. No shallot.
No sous vide at work, so I used pasteurized yolk (yes, from the carton) and melted butter.
Total ingredients where probably a bit above room temp when mixed together.
Took it to the line and held it at ambient temp above the pass through (heat lamp).
It emptied once during service, and I had a mixture ready to go to re-fill (probably ~room temp, maybe 80F tops).
It was perfect, all night.
Thank you for the recipe and guide.
I'm guessing the sous vide part of the recipe is to pasteurize the egg and melt the butter.
May be an unnecessary step if you are confident in your egg source or if you aren't a scaredy cat.
Correct me if I'm wrong please.
Btw...I stored the siphon with the hollandaise in the fridge for a week...back in the water bath and it came out perfect
This was really great! I used white wine vinegar, unsalted butter, 4 egg yolks, and did it at 65C instead of 75 like some comments suggested. I used the x1 recipe but I have a pint siphon so I just used one charger. I added a bit of sriracha on top since I was out of cayenne and it was fantastic.
This worked out perfect. Great flavor and exceptionally easy. The only change I made was to use the immersion blender post sous vide cooking and prior to placing in the siphon.
Tried this again today... 75C, but before dropping it in the bag I whisked all the wet ingredients together so that I didn't have any solid yolks at the end. After taking it out of the sous vide, it had a grainy texture, but a quick whisk brought the mixture back together, so into the siphon it went, and out came perfect hollandaise
Now I just need to figure out how to prevent so much egg white sticking to the egg shell
Followed this recipe with the exception, as stated below, of whisking the wet ingredients prior to water bath (75C is correct). Worked perfectly! I was a little nervous given this was for a dinner party at my house, and the was my first attempt. Big fan of this class! Thanks Chef Steps!
Followed to the letter having also watched the video and I got some scrambled egg grains from the siphon and some solid egg yolk in the base of the siphon when I opened it. It was kept warm for about 40 minutes at 65C. I did at least break all the yolks before going into the water but it still happened. I think I agree with the Damian and will try to agitate the wet ingredients somewhat before the water bath and again during the cook time. What did come out was pretty good hollandaise but I object to the lost yolk and the scrambled egg specks I got at first.
Does the slavish commitment to grams for measurements in ChefSteps recipes make anyone else crazy? I mean, 85 g of egg yolks?
Kind of like it, eggs come in different sizes and if I know what amount of eggs make 85g I can stop measuring it. As we say in dutch: Meten is weten. (measuring is knowing)
Followed directions closely on ingredients & amounts (I cut the salt in half) and cooking (temp 75, time 30 mins) - small digital kitchen scale is easy to use and takes guess work out of measuring - found this helpful, at least for first go around. Added pieces of butter and kosher salt to bag; whisked remaining liquid ingredients together before pouring in bag with butter and salt. After removing from water bath, poured contents into glass mixing bowl - contents were softly "curdy" and separated, but a minute of whisking brought everything together. Passed sauce through a fine mesh kitchen strainer using a spatula and into a 3 cup measuring cup before pouring into a .25 L (.5 pint) whipper, charging with one cartridge and giving 5-6 vigorous shakes. Served immediately over steamed asparagus - results were excellent. Sauce was perfectly smooth, slightly airy, flavorful and loosely held its shape when dispensed. Sauce prob not as thick as pics indicate (in a good way).
There are a few folks here and there who take issue with it. ChefSteps actually made a few videos that demonstrate the virtues of measuring exclusively by mass. Granted, you don't have to, but, unless you feel like looking up all the densities of the various ingredients, converting them into volumetric measurements (which will throw off the repeatability of the recipes you make from that point forward) you're kinda stuck with it.
I have a question for you though. You complain about their "slavish commitment to grams for measurements..." Are you no less slavishly committed to whatever method you use for measurements? Clearly if you were not, you wouldn't be complaining in the first place.
Same for me, it worked great after a night in the fridge!
I use egg yolks to get approx the right weight and then scale all the other ingredients to get the correct proportions. I always use weight to measure especially when baking.
So.. Did this again but melted the butter first. whisked the ingredients together then into sous vide. came out way better. did pass through a fine sieve this time and the result was perfect hollandaise.
So.. Did this again but melted the butter first and whisked the ingredients together then into sous vide. Came out way better. I did pass it through a fine sieve this time and the result was perfect hollandaise.
Great recipe
If using a 0.5l siphon, do you still charge it with two cartridges?
Great recipe! I love that I don't have to worry about getting the temperature right.
However, I found this recipe a bit too acidic/sour for my taste.
Most other recipes call for 1 tbsp lemon juice and no vinegar for similar amounts of butter.
That's ~60g of acidity in this recipe and ~15g of acidity in most other recipes.
I'll try to use only half the vinegar and lemon juice next time.
Oh, and I usually prepare this the day before:
Cook, blend, back into the bag, shock under cold water and refrigerate.
Next day just put the bag back into the water bath together with the eggs (63°C) and blend one more time.
Cheers
In the video, there is no blender step before loading the whipping syphon. Yet, in the written instructions, there is. What gives?
Also, can the unused portion of sauce still in the whipping syphon be refrigerated, re-thermed and still be used? If so, anything to be careful of?
Thanks.
BTW, I made the sauce today for Christmas Morning Brunch of Florentine Benedicts. Awesome results. My family raved.
Just trying to cut down on use of bags - I'm wondering if it's possible to do the entire cook in the ISI?
I was thinking I'd prep everything as directed, pour into a Gourmet Whip, place the whip in a water bath as directed, then take the whipper out of the bath and shake well to combine while icing the bath down to 65-70C. Then charge and hold in water bath until needed.
This recipe says 167 for 30 minutes, but The Foolproof Eggs Benedict preset on The Joule App says 147 for 2 hours. Something need to be updated
