I finally figured out why my hollandaise kept breaking at the brunch rush

Last Sunday during service, my sauce split for the third time while we were doing 80 covers. My sous chef, Marco, pointed out I was whisking it directly over the flame on our Garland range. I moved the bowl to a cooler spot on the pass and it held perfectly for the next two hours. Has anyone else found their equipment's hot spots cause more issues than the recipe itself?

3 comments

3 Comments

susanwood5d ago

Yeah, hot spots are the worst. We had an old flat top that would warp if you looked at it wrong, made cooking eggs a total nightmare. The middle was a nuclear reactor and the edges were basically just keeping the plate warm. You'd put down six orders and two would cook in half the time, threw our whole timing off. Ended up having to map it out with little flour tortillas to see where we could actually put stuff.

simonk985d ago

It's like every tool has its own weird personality.

pat_murray535d ago

Man, our old grill had a cold spot shaped like Australia.