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Deep fried Hollandaise sauce...
    #10978131 -

Deep fried hollandaise sauce

cool!

mod edit:  Fixed link.


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Let that which doesn't matter truly not matter.

Edited by Alan Rockefeller (09/01/09 02:11 PM)

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Re: Deep fried Hollandaise sauce... [Re: youbreakyoubuy]
    #10978304 -

Wow cool!!! simple and as i think tasty ^^ Thanks for sharing


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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Deep fried Hollandaise sauce... [Re: youbreakyoubuy]
    #11002255 -

we're experimenting with the same thing right now at work. deep fried bernaise.

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Re: Deep fried Hollandaise sauce... [Re: Tasty_Smurf_House]
    #11003335 -

Prolly chocked full of modified foods/chemicals too, huh?

I'm not hatin'.  Just thought it was so funny when they went into that guys pantry and showed all of the chems.


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Let that which doesn't matter truly not matter.

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Re: Deep fried Hollandaise sauce... [Re: youbreakyoubuy]
    #11008971 -

funnily enough i have all the "chemicals" in my cabinet since i was interested in molecular gastronomy...but, i haven't had the time to actually make something (well except for honeydew melon and almond caviar).

i should actually try one of these days

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Re: Deep fried Hollandaise sauce... [Re: boO]
    #11009068 -

boO said:
funnily enough i have all the "chemicals" in my cabinet since i was interested in molecular gastronomy...but, i haven't had the time to actually make something (well except for honeydew melon and almond caviar).

i should actually try one of these days



ive got the chems at work, is there an actual recipe? Or weighs of the gelatin, the texture is amazing. What a good idea.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Deep fried Hollandaise sauce... [Re: snoot]
    #11009705 -

There should bo no geliten in the method to make caviar or spheres.  Sodium alginate and calcium chloride are the main ingredients for that process.


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I hate hipsters and dirty hippies..

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11009713 -

And deep fried hollandaise is sick and wrong.  Whats with all these chefs now a days molesting there food...


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I hate hipsters and dirty hippies..

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11010030 -

i believe snoot is referring to gelatin in regards to the deep friend hollandaise sauce, not for the sphere making.

but, you can also make spheres using gelatin...there was a method where you could cool a light oil (olive oil for example), then drop a gelatin mixture using a pipette into the oil where it will make spheres/caviar.

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Re: Deep fried Hollandaise sauce... [Re: boO]
    #11015022 -

boO said:
i believe snoot is referring to gelatin in regards to the deep friend hollandaise sauce, not for the sphere making.

but, you can also make spheres using gelatin...there was a method where you could cool a light oil (olive oil for example), then drop a gelatin mixture using a pipette into the oil where it will make spheres/caviar.



thats cool, I wanna try that. Would make for an interesting garnish idea.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11015035 -

facemelter said:
And deep fried hollandaise is sick and wrong.  Whats with all these chefs now a days molesting there food...



molesting there food? Its important to try new things in any industry, expirementing leads to inspiration that can lead to something magnificent, so who cares. I find it more sick and wrong that someone would care about such things rather then the things themselves.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Deep fried Hollandaise sauce... [Re: snoot]
    #11016195 -

Being a highly educated and experienced professional chef myself I in no way think that experimenting with food is a bad thing.  I think that to many chefs care more about the way their food looks than how you highlight the ingredients.  I dont get what is so cool  about deep fried hollandaise, like there is not enough fat in it all ready.  Its only shock and awe cuisine and a fad that I hope will soon go away.


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I hate hipsters and dirty hippies..

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11027389 -

a fad? it is cool, its a solid when fried has the texture of hollandaise thats awesome. admit it its ok.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Deep fried Hollandaise sauce... [Re: snoot]
    #11027843 -

It is a fad despite what what you think.  Im not going to tell anybody  what to do creatively when it comes to food.  Im just saying that I dont like it, its not my style.  I think the only way you can truly appreciate food is in its true from., the simpler the better.
K.I.S.S
keep it simple stupid


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I hate hipsters and dirty hippies..

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11029184 -

Deep fried butter with a touch of egg yolk.  Mmmmm


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OP is now RP!  Read about it here!


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Re: Deep fried Hollandaise sauce... [Re: Maverick]
    #11031394 -

lol how is it a fad? I've only seen one person deepfry emulsified sauce.


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Deep fried Hollandaise sauce... [Re: snoot]
    #11032761 -

I've never seen anyone do it!

IMO, with all the chemicals involved, it's definitely not a traditional dish.  It seems something more suited for a reality show or Iron Chef than an actual regular menu item.


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Let that which doesn't matter truly not matter.

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11033956 -

I don't think molecular gastronomy is a fad. And some of it IS simple facemelter. You're talking about highlighting ingredients? Great, you should be ready to hop on board. Generally a mango puree sphere tastes like mango puree. etc.

At work we're doing some cool things with maltodextrin. It's great to combine with fats. On one of our desserts we have white chocolate pistachio pebbles using malto. you can combine smoked bacon fat with a bit of salt and maltodextrin and you have these delicious bacony pebbles that are soft and kinda melt in your mouth. So much fun.

Plus I mean come on. It's fun! It's fun for everyone involved. It's fun to get to experiment with new ideas and find new ways to present a flavour or texture, and it's fun as the customer. Just because a technique is new doesn't mean it's detracting from the flavour at all. Sometimes it allows you to focus on that flavour even more.

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Re: Deep fried Hollandaise sauce... *DELETED* [Re: Tasty_Smurf_House]
    #11034909 -

Post deleted by facemelter

Reason for deletion: g



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I hate hipsters and dirty hippies..

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Re: Deep fried Hollandaise sauce... [Re: facemelter]
    #11035117 -

Ive always felt like the whole simple food thing was just a copout so that people don't have to take part in some kind of steep learning curve innovation war.  I mean lets be honest, sugar is a manmade chemical.  You dont find sugar like that growing in the wild, its refined.  So whats the big deal if you want to refine it further?  The owner of the Fat Duck had a great comment where he was talking about the absurdity of most chefs where they will use established chemicals but if you add anything more than its a step too far.

As an engineer I love to see science being used in food and I am frankly bored by the chef who wants to keep it simple.  I am 100% convinced that if a chef spent his whole life perfecting one dish he would come to the conclusion that small additions of 25 or so ingredients would make that dish extremely complex and flavorful.  Give it little hints of flavors and smells.  I want the most overthought and complex food out there, leave the simple food for the simple....

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