So, what's your point?

Posted by hans on February 06, 1999 at 01:02:37:

In Reply to: I once worked for a chef... posted by Fred Magnussen on February 05, 1999 at 20:48:13:

: who was one of your typical " I'm only 25 years old, but I have seen the world, I have a cooking school diploma, so I am your God" guys. I was a lowly prep cook at the time, so was after every ounce of knowledge I could get from everyone I worked with. This guy swore he could make Bernaise in a Cuisinart food processor, starting with raw yolks. He claimed the heat from the motor would cook the yolks sufficiently, and that he could have a finished , servable product in 2 minutes. I had enough basic knowledge to know better, so I made sure the entire kitchen staff, sous chef, and owner were present for this little exhibition of culinary prowess. After we finished wiping the broken, tarragon flavored, butter explosion off the walls. ceiling, and exposed surfaces within 25 feet, we all had a better understanding of where this guy's talent lay. He was out of there the next week.
: : I have an apprentice who attended le cordon blue and was taught to make mayo with cooked yolks (everytime he makes it though it breaks so I havn't seen one yet) I attended CIA I was not taught thi so is it fisible can you make mayo with hard boiled egg yolks?

Age doesn't have anything to do with stupidity, or does it?
Neither does having graduated from a culinary program.
Only because this particular person could not hack it doesn't mean it is not possible to make a blender or food processor emulsified buttersauce in less than two minutes, given that your mise en place is ready.
I have made many of those in my time and you do have to know what you're doing. Its not the heat of the motor that cooks the eggs but the heat of the butter, but, as I said it takes skill to not overheat the sauce, cause it will break, but also get it hot enough to make it safe.
It is also possible to make a mayonnaise with cooked yolks.
Puzzled, to say the least.
Sincerely,
HWK, CMC, Staatlich Geprüfter Küchenmeister (no period and not A.C.F. affiliated)
Don't be so humble, your not that great (Golda Meir)

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