Quantcast
Biggest Cowboy Tricks - Page 10
Page 10 of 14 FirstFirst ... 89101112 ... LastLast
Results 91 to 100 of 131

Thread: Biggest Cowboy Tricks

  1. #91
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,266
    Quote Originally Posted by jbl View Post
    I don't buy it. Time taken to wash Hobart and pass eggs vs an egg in each hand. I'd take a bet on that
    i whip up 40 or even 50 egg hollandiases all the time. it really takes me a minute or two to crack and separate 40 egg yolks. true story. of all short cuts, this one is lost on me.

  2. #92
    Senior Member Geo87's Avatar
    Join Date
    Sep 2013
    Location
    Brisbane
    Posts
    302
    Quote Originally Posted by labor of love View Post
    i whip up 40 or even 50 egg hollandiases all the time. it really takes me a minute or two to crack and separate 40 egg yolks. true story. of all short cuts, this one is lost on me.
    That is a lot of hollandaise! How many plates is that for? Like 300? Function? Or a lot of eggs benedict lovers

    2 minutes eh... That is quick , but believable.... Ish ... one egg every 2-3 seconds.

  3. #93
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,266
    yeah. for the weekends at my former job we would go through alot of of holly. cracking an egg and separating an egg about evey 2 seconds sounds about right.

  4. #94
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    591
    Galatoires Baton Rouge? That's a lot of hollandaise.

  5. #95
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,266
    i cant remember how much holly i would make at galatoires. but at robertos and mansurs, it was usually a 30-50 yolk hollandiase for the weekends. ofcourse that includes bernaise,choron, creolaise and whatever else we mightve been using.

  6. #96
    Senior Member
    Join Date
    Dec 2012
    Location
    England
    Posts
    453
    What method do you use to do it so fast? I don't doubt you can do it, I'm just having a hard time thinking of a way to do it so fast..

  7. #97
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,266
    crack an egg,hold the yolk in your hand and allow for some space between your index finger and middle finger and the egg white should separate itself and fall off of the yolk. if you have poor quality eggs(many restaurants do) the egg white wont be very firm at all, but be very watery instead. which makes the process even quicker.

  8. #98
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    2,004
    Quote Originally Posted by labor of love View Post
    crack an egg,hold the yolk in your hand and allow for some space between your index finger and middle finger and the egg white should separate itself and fall off of the yolk. if you have poor quality eggs(many restaurants do) the egg white wont be very firm at all, but be very watery instead. which makes the process even quicker.
    That's my preferred method as well.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  9. #99
    This thread makes me never want to eat out again

  10. #100
    Senior Member
    Join Date
    Dec 2012
    Location
    New Zealand
    Posts
    112
    Not real cowboy, but efficient.
    When prepping squid/calamari such as arrowhead etc instead of using a knife to score or 'criss cross'or 'pineappling' whatever you may call it,
    Try using a matfer mandoline julienne attachment, this also pulls any excess membrane off..

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •