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Just watched a line cook nearly ruin a batch of hollandaise by adding cold butter
The sauce broke instantly because the butter wasn't room temp. I had to pull him aside and show him how to whisk in warm, clarified butter slowly off the heat. Has anyone else had to fix this in the middle of a brunch rush?
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gonzalez.viola3h ago
Cold butter? In the middle of a brunch rush? That's like asking for a disaster. I can't believe someone would even try that when the kitchen is that busy. You have to keep everything moving and that just stops everything dead. Good on you for fixing it, but man, that's a rough lesson to learn when tickets are piling up.
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