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Thread: Bearnaise sauce

  1. #21
    Senior Member Keith Neal's Avatar
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    Quote Originally Posted by Vertigo View Post
    The "mouth-feel" isn't quite as silky, but depending on the application it's really no big deal. It also gives you a boatload more protection against breakage. Softened room temp whole butter mixes into the yolks like it was meant to be there--clarified butter is a lot more fussy.
    I would be very interested to know what you think of the sauce when thickened by cooking rather than emulsiying by whisking or variations. It is probably not practical for the professional environment, but I think it tastes much better cooked, and am curious what you think, including mouth-feel.

    Keith
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  2. #22
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by johndoughy View Post
    Seeing as how whole butter is already an emulsion I can see the merit in this. Though I've never tried it. I wonder about the temperature of the whole butter though. When I use clarified it's normally over 150 degrees.
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  3. #23
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    Quote Originally Posted by Keith Neal View Post
    I would be very interested to know what you think of the sauce when thickened by cooking rather than emulsiying by whisking or variations. It is probably not practical for the professional environment, but I think it tastes much better cooked, and am curious what you think, including mouth-feel.

    Keith
    So you're saying there is a different flavor when you create an emulsion by cooking (which I didn't know was possible) as opposed to whisking in the fat?

  4. #24
    Senior Member Keith Neal's Avatar
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    Quote Originally Posted by Andrew H View Post
    So you're saying there is a different flavor when you create an emulsion by cooking (which I didn't know was possible) as opposed to whisking in the fat?
    I think so. I wish you guys would try it and tell me what you think.

    By the way, for heat control, I take the pan off the fire and put my hand full on the bottom of the pan. If I can hold it there a second or so, it is OK. If it is too hot to touch, it is too hot and will separate.

    Keith
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  5. #25
    Senior Member shankster's Avatar
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    When you whisk in the fat over heat(double boiler,open flame etc) aren't you essentially cooking it somewhat? Even adding hot clarified butter will kinda cook the yolks to a certain extent..

  6. #26
    Senior Member K-Fed's Avatar
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    I made a bit of bernaise today for a special. snapped a quick pic.



    and the clarified butter.


  7. #27
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    So where is the special?
    Spike C
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  8. #28
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by SpikeC View Post
    So where is the special?
    It was to busy for me to take a picture. It was crab/shrimp/cod stuffed cod, with roasted asparagus in the roll... essentially cod oscar.

  9. #29
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    I'm sure it was fabulous, butt being allergic to crustaceans I can not get very enthusiastic about the concept!
    Spike C
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  10. #30
    Senior Member Salty dog's Avatar
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