November 1, 2017

November 1, 2017

I am SO GRATEFUL that I did not have to fabricate that salmon!  I had a moment of utter fear when Chef KJ brought out that giant creature. That was a little unsettling. I don't really like the fact that the salmon is farm raised because farm raised fish are FULL of pesticides and dyes. The fish have no space to swim and they just take in the waste of the fish they are swimming with. It is terrible. Wild caught fish taste so much better! Maybe Chef KJ hates fish because all he eats is nasty farm raised... Hm....

The poaching of the salmon went really well. Poaching is not my favorite cooking method because it seems that no matter how flavorful the liquid is, the fish seems void of real flavor. I prefer salmon to be grilled or oven broiled. The hollandaise and the salmon went really well together and the fish helped make the richness of the sauce bearable.

The hollandaise... went much better the first time... On top of setting 2 kitchen towels on fire, this time it started to separate and I put way too much lemon juice in it. So we added a lot more butter and it worked out but I think I went into cardiac arrest just looking at it. Next time I will be more precise with my measurements and whip the eggs more before I add the butter. And not burn all the towels. Maybe.

Eggs Benedict:
The biggest thing that I learned about poaching an egg is that if you drop the egg in harshly, it will break the egg and it wont hold it's shape.

TODAY I LEARNED:
Be aware of what I am doing when cooking hollandaise sauce.. and never eat farm raised salmon again. Also, if your hollandaise is falling apart, it helps to add more butter. And clog your arteries. It's great!