Where can I buy hollandaise sauce?! (for egg benedict)
I went through Superstore, havent tried TnT yet. please help!
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Mar 26th, 2017 12:13 am
Mar 26th, 2017 12:43 am
They certainly are NOT fine.
I guess that's the difference between someone who likes food and someone who strictly uses it for nutritional purposes.Along the same lines, think gravy. Sure, it is great to make a gravy from scratch. But for 90% of people, a nice packaged gravy (maybe with some of the drippings) would suffice.
Mar 26th, 2017 12:45 am
INGREDIENTS: Sunflower Oil 47%, Water, White Wine Vinegar, Glucose-fructose Syrup, Free Range EGG Yolk 2.8%, Salt, BUTTER Powder 1.5%, modified Maize Starch, Acidity Regulators (Sodium Lactate, Glucono-delta-lactoes), Whey (from MILK), Protein Concentrate, Maize Starch, Acids (Lactic Acid, Citric Acid), MILK Proteins, Preservative (Potassium Sorbate), Flavourings, Lemon Juice Conentrate 0.1%, Thickness (Xantham Gum, Guar Gum) Colours (Lutein, Paprika Extract)
Mar 26th, 2017 7:36 am
Why would you add milk to make hollandaise from a package? What do you think butter is made from? Also, The amount of butter that is added in for the packages is far far less than is usually asked when you make it from scratch. If you do make it from scratch then you also know that it can be very challenging if you have kids running around, trying to cook a lot of other items at the same time and don't have everything ready to go immediately. Hollandaise will easily break...even for the best of cooks. Having binders/starches will ensure the look/texture of an emulsion.death_hawk wrote: ↑Mar 26th, 2017 12:43 amThey certainly are NOT fine.
http://www.knorr.ca/product/detail/2594 ... aise-sauce
Corn starch, maltodextrin, salt, monosodium glutamate, canola oil, modified milk ingredients, citric acid, yeast extract, guar gum, spices, colour, concentrated lemon oil, modified corn starch, disodium guanylate, disodium inosinate, tocopherols and sulphites.
The ONLY thing in that entire list that's actually used to make hollandaise is salt.
https://www.mccormick.com/spices-and-fl ... -sauce-mix
WHEAT STARCH, CORN MALTODEXTRIN, WHOLE EGG SOLIDS, EGG YOLK SOLIDS, YEAST EXTRACT, SALT, ONION, SPICES (INCLUDING MUSTARD, PAPRIKA, TURMERIC), SOY LECITHIN, CITRIC ACID, AND NATURAL FLAVOR (INCLUDING LEMON EXTRACT).
While both recipes call for adding butter at least, they for some reason feel the need to add in milk and water respectively.
Why in the love of deity does hollandaise sauce have milk or water?
I guess that's the difference between someone who likes food and someone who strictly uses it for nutritional purposes.
"Suffice" isn't good enough, at least to me.
I'm not saying you have to go all out and spend 3 days making a demi, but the least you could do is fake it a little by using something that at least used to resemble meat.
Even thickening up some better than boullion would be better than powdered. At least better than bouillon has the word "beef" in it (it's actually the first ingredient)
Compare that to
Clubhouse "Brown Gravy Mix" :
WHEAT FLOUR, CORN STARCH, SALT, HYDROLYZED VEGETABLE PROTEIN (SOY, CORN, WHEAT), PALM OIL SHORTENING, DEHYDRATED ONION AND GARLIC, SUGAR, CARAMEL COLOUR, GLUCOSE SOLIDS, MODIFIED MILK INGREDIENTS, DISODIUM INOSINATE AND GUANYLATE, SPICES, SODIUM PHOSPHATE, NATURAL FLAVOUR.
McCormick "Brown Gravy Mix:
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT STARCH, SALT, BEEF FAT, HYDROLYZED SOY, WHEAT, AND CORN PROTEIN, ONION, CARAMEL COLOR, CORN SYRUP SOLIDS, SODIUM CASEINATE (MILK), SPICES (INCLUDING WHITE PEPPER), GARLIC, NATURAL FLAVOR, DISODIUM INOSINATE AND GUANYLATE (FLAVOR ENHANCERS), EXTRACTIVES OF PAPRIKA, AND YEAST EXTRACT.
At least this has "beef fat", but it's so far down the list it's actually below salt. How much beef could there be if there's less beef than salt?
Compare that to Better than Bouillon:
ROASTED BEEF WITH CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY PROTEIN, SUGAR, CORN SYRUP SOLIDS, FLAVORING, YEAST EXTRACT, DRIED WHEY (MILK), POTATO FLOUR, CARAMEL COLOR, CORN OIL, XANTHAN GUM.
It's not the best ingredient list, but at least Beef is first.
It requires a tiny bit more skill than dump and stir, but you get better results.
If for some reason you can't muster enough skill to do anything but dump and stir, use this as a thickener:
http://www.knorr.ca/product/detail/3676 ... wn-gravies
But making a roux isn't really that hard.
Mar 26th, 2017 1:16 pm
Mar 26th, 2017 2:19 pm
Mar 26th, 2017 5:34 pm
Got me. This is what Knorr recommends with theirs:
Sure, but you don't spread milk on your toast.What do you think butter is made from?
I'll give you that, but when it's literally ALL binders?Also, The amount of butter that is added in for the packages is far far less than is usually asked when you make it from scratch. If you do make it from scratch then you also know that it can be very challenging if you have kids running around, trying to cook a lot of other items at the same time and don't have everything ready to go immediately. Hollandaise will easily break...even for the best of cooks. Having binders/starches will ensure the look/texture of an emulsion.
And the comment about using these if someone appreciates food ...I don't buy it for a second. I bet I could make something starting with something like bisto gravy granules that is equal or better than than what 95% of the people on this board could do from scratch.
One reoccurring theme from the chefs...people have get over the idea that you have to make everything from scratch for every meal.
Do you think for a second that most of the higher end restaurants will make their own yoghurt if it is asked for in a recipe?
I think this is actually why brew pubs and wineries are becoming popular.How about beer or wine? How many are serving beer that has not been exposed to finings or sulfates as a preservative?
Mar 27th, 2017 9:56 am
Mar 27th, 2017 12:51 pm