Timeline for Why different techniques for mayonnaise and hollandaise sauces?
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
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| Mar 24, 2022 at 0:26 | comment | added | Ray Butterworth | @MrShane, I picked that temperature simply as an example of a low temperature that will melt butter but not cook egg. But as for bacteria, they might grow rapidly at that temperature, but if it's only for a short time, it won't make much difference. (e.g. if the eggs are heated for 20 minutes, the bacteria might double, but if doubling the bacteria causes a problem, then the original amount of bacteria must have been quite bad to start with. It's in hours that the exponential growth becomes significant. | |
| Mar 23, 2022 at 22:42 | comment | added | Mr Shane | as for the temperature, 40C is not a wise choice as that makes it prime environment for bacteria growth. | |
| Mar 23, 2022 at 22:35 | comment | added | Mr Shane | to clear up some misconceptions:, egg is the emulsifier that binds the fat/oil (vegetable oil, butter, etc) and acid/water (vinegar, white wine, lemon juice, water, etc). and for butter, it isn't melted to a "high temperature", it is simply melted and is typically clarified. if the temperature is too high then it will cook the egg which will prevent a good product. the acids in both will denature and set the proteins in their respective emulsifications. | |
| Mar 19, 2022 at 0:00 | history | tweeted | twitter.com/StackCooking/status/1504970917717422086 | ||
| Mar 18, 2022 at 16:05 | history | became hot network question | |||
| Mar 18, 2022 at 15:46 | comment | added | Joe | I’ve seen some recipes for hollandaise that actually call for using softened instead of melted butter. You still cook/warm it, so I don’t know what temperature it gets up to. Haven’t tried it myself, though. | |
| Mar 18, 2022 at 12:03 | answer | added | rumtscho♦ | timeline score: 5 | |
| Mar 18, 2022 at 9:58 | answer | added | GdD | timeline score: 8 | |
| Mar 18, 2022 at 3:36 | history | asked | Ray Butterworth | CC BY-SA 4.0 |