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