Text 3933, 121 rader
Skriven 2006-07-30 10:28:06 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: EGGS  60730
===================
 -=> Quoting Jim Weller to Burton Ford <=-

 gj-> I can't see myself discarding the yolks!  :)
 
 BF> Get a few bad hits on a Cholesterol Test and you may change your mind.
 BF> I have eggs in a diner I ask for them to throw one yolk away.  At home
 BF> Shirley makes 3 eggs and throws away 2 yolks.   I still love my eggs
 BF> once or twice a week.  [I also enjoy keeping my Chol. well below 200
 BF> most days.] 
 BF> I figure you probably meant you would save the yolk for some other
 BF> use

 JW> One good use is to pour them raw over dry dog and cat food. The
 JW> animals will love it and generally can handle all the extra fat and
 JW> calories very nicely.

 JW> You can also save them up and invite me over for something with
 JW> Hollandaise sauce.

You are invited here, as yesterday in the market I saw packages of a
dozen or so yolks offered for sale at stall.  I wondered what anyone
would use them for, so I looked up Hollandaise sauce, which is
something I have never made.  (I don't mind admitting that I have huge
gaps in my culinary knowledge!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sauce Hollandaise (Pomiane)
 Categories: Info, Sauce
      Yield: 1 Servings
 
      2    Yolks of egg
  3 1/2 oz Butter; (100 g)
 
  So many people tell me that they have trouble with hollandaise sauce.
  I never do. They make it in a bain-marie, they protest. I make mine
  BESIDE a bain-marie and perhaps that is the reason for my success.
  
  What is hollandaise sauce? It is a mixture of butter and yolk of egg
  blended with art -- or rather with science. Art demands an impeccable
  technique; science, a little understanding.
  
  Since art, or a technique founded on instinct, may have caused
  disappointment, let us try science and attempt to understand what is
  involved in the making of hollandaise sauce.
  
  If we take melted butter and add yolk of egg blindly we shall obtain a
  sauce without any creamy consistency. Hollandaise sauce is viscous,
  as a doctor would say, and more viscous than either of its
  components. How does this occur? It is caused by emulsion. Let us
  examine this more closely.
  
  Melted butter is liquid. If we examine it under the microscope
  rapidly, before it has time to cool and harden, we shall see a liquid
  containing no visible particles. On the other hand, if we observe a
  little warm hollandaise sauce under the microscope we see that it
  consists of millions of tiny spheres which touch one another but
  remain intact. A liquid which is formed of tiny globules is called an
  emulsion.
  
  How has the melted butter formed this emulsion? Simply by contact
  with the yolk of egg which, like soap, bicarbonate of soda, mustard,
  gum tragacanth and unsweetened condensed milk, has the power of
  forming an emulsion with fat.
  
  Oil and butter then, when mixed thoroughly with one of these
  substances will form an emulsion. Butter and yolk of egg will produce
  a hollandaise sauce; oil and yolk of egg, a mayonnaise, and oil and
  mustard a remoulade sauce.
  
  The difficulty with a hollandaise sauce= is the use of hot butter
  since, as you know, yolk of egg coagulates under the action of heat
  and the sauce curdles. So we must be very careful.
  
  And now to work. I put a large saucepan on the fire and bring a
  couple of pints of water to boil in it. Before me I have a small
  enamelled saucepan (never aluminium) which will hold about a pint.
  Beside this are two eggs, and the 3 1/2 ozs of butter cut into about
  twelve pieces; a small wire whisk, a glass of cold water and some
  salt.
  
  I put the egg yolks into the small saucepan with a tablespoon of
  water. Whisking all the time, I add 3 pinches of salt then, holding
  the small pan in my left hand and beating briskly with my right, I
  lower it into the boiling water. In less than 1 minute the yolks
  begin to thicken. I lift out the small pan, and still holding it, I
  drop in a piece of butter and whisk this until it melts, WITHOUT
  RETURNING THE SAUCEPAN TO THE BOILING WATER. Now I add a second piece
  and beat. it melts too. I try a third, but it no longer melts as I
  beat, so I return the pan to the water. As soon as this melts I
  remove the pan once more and continue in this way, beating all the
  time, only holding the small pan in the boiling water just long
  enough to keep the butter melting.
  
  Now all the butter is used up but the sauce is not very hot. I return
  the pan to the boiling water, BEATING ALL THE TIME. The sauce begins
  to thicken. I test it with the tip of my finger and find that it is
  not too hot. I continue warming and beating and try it once more with
  my finger (after all, I am among friends). The sauce is very hot,
  though I have not actually burnt my finger. Immediately I empty it
  into a warm, not hot, sauce-boat and carry it to the table. My finger
  acted as a useful thermometer.
  
  Sauce Mousseline:
  
  Make a hollandaise sauce as I have described and , just before you
  finally beat the sauce, fold in 1/4 pint of whipped cream. This is
  delicious with asparagus.
  
  From "Cooking With Pomiane", Eduard de Pomiane Typed, but not tested,
  by Greg Mayman, 05-25-99.
  
  From: Greg Mayman                     Date: 25 May 99
 
MMMMM
 

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