On Sun, 02 May 2010 12:24:16 -0400, Michael Horowitz
> wrote:

>On Sun, 02 May 2010 06:44:42 -0700, koko > wrote:
>
>>On Sun, 02 May 2010 07:31:59 -0400, Michael Horowitz
> wrote:
>>
>>>Gonna try a hollandaise.
>>>recipies vary whether to use clarified of unclarified butter.
>>>pros/cons? - Mike
>>
>>I am too Michael. The recipe I am going to use is from the Silver
>>Palate Cookbook.
>>I calls for melted butter, not clarified, but here's what it says when
>>the butter is to be added to the eggs, "Incorporate all the butter,
>>but leave the milky residue behind"
>>Sounds to me like you should use clarified or just be real careful
>>when whisking it into the eggs.
>>
>>koko
>
>
>koko - I was being just a bit disengeneous. I'm making hamburgers
>tonite just so I have an excuse to make my first bearnaise, which as
>you know is simply a reduction added to the hollandaise. Sides =
>roasted potatoes, using Montreal Steak seasoning in the place of
>S&P&Rosemary - Mike
>PS - it was so easy to clarify (3 mins in microwave + a few seconds
>removing foam) that it really didn't matter; beside I can use the
>clarified butter for anything - Mike


Sounds like a great meal. Bearnaise is yet another sauce I'd like to
try.
We are grilling tonight, not sure what sides yet.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 04/30/10