Daniel wrote to Dave Drum <=-

Just curious as to where you cut carbs? I'm not a fan of eggs Benedict - mostly because I do not care for poached eggs. Hollandaise sauce is, of course, good on many things.

The only carby thing is the english muffin. So I replaced it with a
quick low carb bread made mostly of coconut and almond flour. It's not zero carb, but it's pretty damned close to it. ANd
yes, I made a terrific hollandaise this time. There's extra for this weekend where i'll be slopping it over my eggs.
Daniel Traechin

How did you make a Hollandaise that was re-heatable? In my experience
real Hollandaise must be served fresh. It breaks on a steam table and
AFAIK cannot be re-heated successfully. The stuff one finds in cans may
be labelled "Hollandaise Sauce" but it's full of chemicals and other
nasties the let the stuff live on a steam table but alter the taste and texture.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce A La Maitre D`Hotel
Categories: Sauces, Citrus, Beef
Yield: 1 Servings

1 tb Butter
1 pt Consumme of beef; hot
1 tb Flour
1/2 Lemon; juice only
1 lg Egg yolk; well beaten
1 tb Parsley; chopped

Blend flour and butter in sauce pan and then add other
ingredients except egg.

Let cook 15 minutes; remove from fire, cool slightly,
and stir in egg. Serve with baked Sheepshead. *

Also for: Recommended for Pompano and Spanish Mackerel

* A deep-bodied, compressed fish w/sharp dorsal spines.
Commonly reaches 10" to 20" but can be as large as 35"

UDD NOTE: This works as a "gravy" with many other things
than seafood. Especially dishes with beef.

Source: FISHES AND FISHING IN LOUISIANA published 1933

Recipe date: 01/17/33

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Eggs Benedict
By: Dave Drum to Daniel on Sat Aug 10 2019 06:58 am

How did you make a Hollandaise that was re-heatable? In my experience
real Hollandaise must be served fresh. It breaks on a steam table and
AFAIK cannot be re-heated successfully. The stuff one finds in cans may
be labelled "Hollandaise Sauce" but it's full of chemicals and other
nasties the let the stuff live on a steam table but alter the taste and texture.

I don't. I put it on the eggs fresh off the pan and the heat of the eggs warm the hollandaise enough without breaking it. The eggs last about 2 seconds. Daniel Traechin
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Daniel wrote to Dave Drum <=-

How did you make a Hollandaise that was re-heatable? In my experience
real Hollandaise must be served fresh. It breaks on a steam table and
AFAIK cannot be re-heated successfully. The stuff one finds in cans may
be labelled "Hollandaise Sauce" but it's full of chemicals and other
nasties the let the stuff live on a steam table but alter the taste and texture.

I don't. I put it on the eggs fresh off the pan and the heat of the
eggs warm the hollandaise enough without breaking it. The eggs last
about 2 seconds. Daniel Traechin

Fair enough. Do you let it sit out for a while to take the chill from
the reefer off of it before you start cooking the hen fruit?

I came home knackered after work yesterday and didn't feel much like a
trip to any drive-throughs. Or elabourate cookery. So I tried out my
new "egg rings" and made a couple bacon, egg & cheese sarnies. It helps
that when I cook bacon I generally cook up the whole package and save
the unused crispy leftovers in repurposed take-away tubs. So, other than frying the eggs and unwrapping two slices of pepper-jack cheese most of
the hard parts had already been done. Didn't have any English muffins,
so a pair of 4" hamburger buns were lightly toasted and worked fairly
well. A big glass of ruby-red grapefruit juice and I was set for the
evening. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ruby-Red Grapefruit Sorbet
Categories: Desserts, I scream, Citrus, Wine
Yield: 11 Servings

1 c Sugar
1 c Water
Salt
1 tb Grated red grapefruit rind
3 c Fresh red grapefruit juice
1 c Semi-sweet sparkling wine

Combine first 3 ingredients in a saucepan; stir well.
Bring to a boil; cook 1 minute or until sugar dissolves,
stirring constantly. Remove from heat; pour into a
large bowl, and stir in grapefruit rind. Let cool to
room temperature.

Add grapefruit juice and sparkling wine to sugar
mixture. Pour mixture into the freezer can of an
ice-cream freezer; freeze according to manufacturer's
directions.

Spoon into a freezer-safe container; cover and freeze
two hours.

Yield: 11 servings (serving size: 1/2 cup).

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Quoting Dave Drum to Daniel <=-

How did you make a Hollandaise that was re-heatable? In my experience
real Hollandaise must be served fresh. It breaks on a steam table and AFAIK cannot be re-heated successfully.

There is a way in a pinch:

--MM

How to Reheat Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is best served fresh, otherwise the eggs and
butter that make up the sauce separate. Another concern is
overcooking, as the eggs in freshly made hollandaise are only
partially cooked to begin with. Overcooking makes the sauce lumpy
and ruins its delicate flavor.

If you must reheat the sauce ...

Pour the hollandaise sauce into a microwave-safe glass bowl. Stir
with a whisk to recombine the sauce if it has separated.

Place the bowl in the microwave. Heat at 20 percent power for 15
seconds.

Stir the hollandaise sauce with the whisk and return it to the
microwave. Continue to heat in 15-second increments, stirring at the
end of each, until the sauce is warmed.

Tips

If the hollandaise sauce separates and won't recombine, whisk in a
few drops of water.

If your stove top has a warmer setting, set the hollandaise sauce
on it for up to two hours before serving. This prevents it from
cooling in the first place so reheating isn't necessary.

leaf.tv

---


Cheers

Jim



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Re: Eggs Benedict
By: Dave Drum to Daniel on Sun Aug 11 2019 10:30 am

Fair enough. Do you let it sit out for a while to take the chill from
the reefer off of it before you start cooking the hen fruit?

Typically I cook the eggs straight out of the 'reefer.' Is there a benefit in cooking the warm? I cook the whole package of bacon too. Iplace them on paper towels and into foodsaver tupperware.

If I scramble my eggs, these days its always french style creamed eggs. Otherwise, the cheese gets fried and served as chips on the side.
Daniel Traechin
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Daniel wrote to Dave Drum <=-

Fair enough. Do you let it sit out for a while to take the chill from
the reefer off of it before you start cooking the hen fruit?

Typically I cook the eggs straight out of the 'reefer.' Is there a
benefit in cooking the warm? I cook the whole package of bacon too.
Iplace them on paper towels and into foodsaver tupperware.

If I scramble my eggs, these days its always french style creamed eggs. Otherwise, the cheese gets fried and served as chips on the side.
Daniel Traechin

Errrrrmmmmmm ... I was talking about the Hollandaise. I, too, do eggs
straight from the ice box. Unless, of course, the recipe calls for "room
temp" eggs - which I have seen in some baking recipes. In general cooking
I usually "wing it". In baking I have learned that it's best to follow
the recipe as closely as possible. Sometimes one can get fey and wing
it when baking ..... but not often with success.

This one was a successful experiment .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125øF/52øC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85°F/27-29°C, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375°F/190°C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

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JIM WELLER wrote to DAVE DRUM <=-

How did you make a Hollandaise that was re-heatable? In my experience
real Hollandaise must be served fresh. It breaks on a steam table and AFAIK cannot be re-heated successfully.

There is a way in a pinch:

--MM

How to Reheat Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is best served fresh, otherwise the eggs and
butter that make up the sauce separate. Another concern is
overcooking, as the eggs in freshly made hollandaise are only
partially cooked to begin with. Overcooking makes the sauce lumpy
and ruins its delicate flavor.

If you must reheat the sauce ...

Pour the hollandaise sauce into a microwave-safe glass bowl. Stir
with a whisk to recombine the sauce if it has separated.

Place the bowl in the microwave. Heat at 20 percent power for 15
seconds.

Thanks .... hadn't thought of the nuker. And I'd have to study the book
to learn how to reduce the power. I always use mine on full-goose bozo
for heating water quickly or popping popcorn, etc. And, yes, I know that
it's possible to cook actual food in one. I've not explored that. If the
stove was broken and I had no hotplate or some wood and a match - then
maybe ..............

It's amazing the recipes one collects - I can't remember why this one
caught my attention - but it looks to be a waste of 4 steaks and a
couple ounces of Scotch. Heck, even Cutty Sark deserves a better fate.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Microwave Steaks w/Scotch Sour Sauce
Categories: Beef, Sauces, Booze, Citrus
Yield: 4 Servings

2 tb Butter; divided use
1/4 c Fine chopped shallots
5 Cranberries; crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Porterhouse steaks

Combine 1 tb. butter, shallots and berries in a 2 cup
glass measure. Cover with vented plastic wrap. Microwave
on high for 2 minutes. Add Scotch whisky and microwave
on high 1 minute or until boiling.

Stir in orange juice, lemon juice,jelly and mustard.
Nuke on high 2 minutes or until boiling. Combine corn-
starch with water. Stir into sauce; microwave on high
1 minute or until boiling; set aside.

Preheat a microwave browning dish according to the
maximum time given in manufacturer's directions. Rub
remaining 1 tb butter over surface. Immediately, press
steaks onto hot surface. When brown, turn over.

Microwave on high 2 minutes or to desired doneness.

Do not overcook.

Serve immediately with sauce.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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