In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:

All this talk of Hollandaise, fake or otherwise, has forced me to make a
batch to go over the pound of asparagus that was in the fridge.

I just happen to have a pound of asparagus in the fridge. I suffer from
lack of imagination occasionally. Thanks for the clue. Hollandaise it
will be. It would have been butter and SP. Juh!

leo

--
http://web0.greatbasin.net/~leo/

Oh pshaw, on Tue 07 Nov 2006 07:24:13a, Cindy Hamilton meant to say...


wrote:

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

The dangers of raw eggs are exaggerated. You write as if eating a
speck
of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
to take
those odds to have a little gustatory pleasure now and then.

Hollandaise does need to be heated, or it's just weird mayonnaise. In
either
case, the pH of the sauce greatly reduces the reproduction of any
salmonella
in the eggs.

Bring on the eggnog!

Cindy Hamilton



Agreed. When I make my "blender hollandaise" the melted butter is quite
warm. I usually put it in a double boiler to stay warm until serving. I
don't worry at all about "raw" egg/

--
Wayne Boatwright @¿@¬
_____________________

wrote:

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

The dangers of raw eggs are exaggerated. You write as if eating a
speck
of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
to take
those odds to have a little gustatory pleasure now and then.

Hollandaise does need to be heated, or it's just weird mayonnaise. In
either
case, the pH of the sauce greatly reduces the reproduction of any
salmonella
in the eggs.

Bring on the eggnog!

Cindy Hamilton

Cindy Hamilton wrote:
wrote:

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

The dangers of raw eggs are exaggerated. You write as if eating a
speck
of raw egg guaranteed salmonella. It's like 1 in 30,000. I'm willing
to take
those odds to have a little gustatory pleasure now and then.

Only losers reply to their own posts

That's 1 in 30,000 eggs infected with salmonella. Supposing 99% of the
eggs I eat are cooked, that's about a 1 in 3,000,000 chance of eating
a raw egg infected with salmonella. It'll take me a long time to eat
those
3,000,000 raw eggs. (Granted, it could be in the first raw egg that I
eat, but
I've got to give my stomach acids some credit for helping to keep those
bugs down.)

I might have been overly harsh about blender Hollandaise. Perhaps I'll
try
it sometime.

Cindy Hamilton

Wayne Boatwright wrote:

Yes, it has a nice lemony flavor, as I think it should. I'd have never
thought of the mustard myself, but this was a recipe I found in my earlier
years of cooking. It's always been a hit.

You must also look askance at the Hollandaise Sauce recipes
that contain 1 tsp of lemon juice. Ack!

--
Jean B.

Oh pshaw, on Wed 08 Nov 2006 08:41:04a, Jean B. meant to say...

Wayne Boatwright wrote:

Yes, it has a nice lemony flavor, as I think it should. I'd have never
thought of the mustard myself, but this was a recipe I found in my
earlier years of cooking. It's always been a hit.

You must also look askance at the Hollandaise Sauce recipes
that contain 1 tsp of lemon juice. Ack!

Agreed. Hollandaise is *supposed* to taste like lemon.

--
Wayne Boatwright @¿@¬
_____________________