chef john wrote:
> yes, but it's amazing how afraid people are until you show them. My
> students would look at me like I was insane when I would walk over to
> the stove with just the pan.
>
> I think I'm going to show how to use the left over sauce tomorrow on
> veg by reheating it, breaking it and then fixing the broken sauce.
> This was always a crowd pleaser. Always a problem with holl. sauce...
> what about the leftovers??
>
>
> Reg wrote:
> > chef john wrote:
> >
> > > Here is my modified restaurant method for eggs benedict.
> > >
> > > The key is poaching the eggs first in acidulated water. Then holding in
> > > cold water until plating.
> >
> > Undercook them slightly, keep in ice water, then rewarm in hot
> > water before service. That last step is key, though.
> >
> > > The hollandaise is made WITHOUT a double boiler. The yolks are cooked
> > > on the open flame as youll see.
> >
> > Agreed. I haven't used a double boiler for this in years. I
> > use a saucier over an open flame. It's so much faster.
> > Reg

I'll put my two cents worth in as well. I've always made hollandaise
over direct heat using a stainless steel mixing bowl.