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re: deleted
Posted on 11/3/17 at 10:29 am to TU Rob
Posted on 11/3/17 at 10:29 am to TU Rob
I have the Antoine's cookbook. The recipes in there are very difficult to accomplish at home because of the use of these sauces. You have to use this much espagnole and this much tomate and this much veloute. So you have to have all of those sauces ready and available to complete the dish. It would be a huge undertaking to have to make all of those from scratch for one dish.
I'll stay just a cook, thank you.
I'll stay just a cook, thank you.
This post was edited on 11/3/17 at 11:35 am
2
Posted on 11/3/17 at 11:00 am to Stadium Rat
If it makes you feel any better, I wouldnt be surprised if Antoine's is just using powdered sauces reconstituted. Their hollandaise is as thick as wallpaper paste, when it should be feather light and slightly frothy.
As an aside, the best hollandaise in New Orleans is made by Allison Vines-Rushing. Wish she would do another pop up.
As an aside, the best hollandaise in New Orleans is made by Allison Vines-Rushing. Wish she would do another pop up.
Posted on 11/5/17 at 11:34 am to Stadium Rat
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