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Can we talk about how a $4 thermometer fixed my hollandaise after 6 months of guessing?
I used to judge my butter temp by touching the bowl, which worked about half the time until last month. Then a line cook at a spot in Portland handed me a cheap instant read and said to pull the butter off at 140F, not when it felt warm. The first try, my hollandaise held for a full brunch service without breaking once, which had never happened for me. Turns out I was running it way too hot the whole time and just got lucky some days. Anyone else got a dumb simple fix like this that made them feel silly?
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