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Dr. Klas posted:Could it be that you're heating it too much after it's done? Mine has never gone bad unless I mess up the start (usually overheating it since I skip the water bath). I'm guessing this is the problem. I use a ceramic bowl, and take it off of the heat as soon as I start to see the whisk trails. The bowl and melted butter stay warm enough to finish the job. If I'm stuck using steel, like at someone else's house, I still usually take it off once I see trails and only put it back on the heat if it hasn't quite thickened enough. If it starts to turn, you can save it with a shot of cold water whisked in immediately. You only need to get the yolks to a temperature that they will accept the butter. Once you're there, the easiest way to stay there is to stop adding energy. In terms of ratio, I've found two yolks will happily emulsify a large amount of butter. So far my record is enough to make two-egg bennies for six people.
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Nov 27, 2016 01:54
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| # ¿ Apr 29, 2024 07:13 |
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