Happy Hollandaise
Welcome back! For my latest cooking project I consulted Nathan Myrvold’s Modernist Cuisine at Home in order to make something that would use several modern cooking techniques. I decided on sous vide chicken and sous vide Hollandaise sauce made with the whipping siphon. Sous vide is literally “under vacuum” in French. It’s a technique where you vacuum seal food in a pouch and cook it at a low temperature for a long time in a water bath. The whipping siphon is basically a system used to mix a liquid with a gas, such CO2 or nitrous oxide. Think of a can of whipped cream. Always use the best ingredients you can find. The Modernist cook uses a scale for precise measurements, much like a scientist. The vacuum seal requires a firm hand press. I use the Poly Science sous vide cooker. Set the temp and time and walk away. Even liquids are measured with the scale. White wine, vinegar and shallots were simmered for a reduction to go in the Hollandaise sauce. The precious reductio...