Hello Foodies,
Sorry it took me so long to edit this video but it has been a busy couple of months. Not to mention some medical issues that I had.
I was excited after I completed the Hollandaise Sauce and wanted to try the Bearnaise. It came out great and really made the steak pop. Steak is great but you dab a little of this stuff on it and you just went to heaven.
Enjoy!
Yield : 1½ cups
Ingredients
¼ cup wine vinegar
¼ cup dry white wine or dry white vermouth
1 Tbsp minced shallots or green onions
1 Tbsp minced fresh tarragon or ½ Tbsp dried tarragon
1/8 tsp pepper
Pinch of salt
3 egg yolks
2 Tbsp cold butter
1/2 to 2/3 cup melted butter
2 Tbsp fresh minced tarragon or parsley
Yeah, I saw the movie Julie & Julia, you too? I said to myself, a man that can’t cook but loves food, needs to try that. So, here I am and I am doing this for all the non girly men out there that really want to know how to cook some really fine food. Jump in here with me and we will learn how to do this the right way. There may be spills and hopefully some thrills, either way, when we’re finished, all of us will be more than just adequate in the kitchen.
Sunday, October 5, 2014
Monday, August 18, 2014
The Hollandaise Sauce -=- Yes.....It did not break!
Well I am pretty happy about this one.
I have completed the dreaded Hollandaise Sauce and I was blessed that it did not break. Although I will actually need to make it again and actually try to break it so I can learn to use the techniques to fix it but for now I am relishing in the Hollandaise high of doing it right.
This is a quick sauce to make and it is A M A Z I N G on eggs and other dishes.
I now do believe that life is not complete without a good Hollandaise sauce by your side. Hope you enjoy the video.
Ingrediants:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper salt, to taste
fresh ground white pepper, to taste
I have completed the dreaded Hollandaise Sauce and I was blessed that it did not break. Although I will actually need to make it again and actually try to break it so I can learn to use the techniques to fix it but for now I am relishing in the Hollandaise high of doing it right.
This is a quick sauce to make and it is A M A Z I N G on eggs and other dishes.
I now do believe that life is not complete without a good Hollandaise sauce by your side. Hope you enjoy the video.
Ingrediants:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper salt, to taste
fresh ground white pepper, to taste
Wednesday, August 6, 2014
Sous Vide Egg -=- 59 degree Egg
Well I am back. I have 6 videos in the can and this will be the first for you to see. I apologize in advance for the singing but it just hit me!! I was totally Eggcited!
If you would like to build the sous vide cooker I built here are the instructions:
http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/
You will still need a vacuum sealer and older crockpot.
So what are these eggs like? I think of them like delicious egg jelly. I just spread it on some toast and eat away. Although they would work great for any poached egg recipe.
If you would like to build the sous vide cooker I built here are the instructions:
http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/
You will still need a vacuum sealer and older crockpot.
So what are these eggs like? I think of them like delicious egg jelly. I just spread it on some toast and eat away. Although they would work great for any poached egg recipe.
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