Spent 3 weeks chasing a broken hollandaise before I figured out it was my new pot

I could not get hollandaise to hold for the life of me at my place in Austin, it broke every single service for almost 3 weeks. I tried new whisks, different butter temps, even swapped egg suppliers, and nothing worked. Then a line cook asked why I switched from my old dented saucepan to the shiny new one I bought on sale. Turns out the new pot had a thin base and the heat was spiking way too fast, so the yolks cooked before they could emulsify. Went back to the ugly old pan and it came together first try. Has anyone else had a piece of equipment quietly wreck a sauce you have made a hundred times?

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shane_moore8715d ago

Had the same thing happen with a 10 inch nonstick I grabbed at Restaurant Depot for like 20 bucks. My scrambled eggs went from soft curds to rubber overnight and I blamed the eggs for a week straight. That pan had a base so thin it would hit 400 degrees in seconds on my flat top, no way to control it. Went back to my heavy old aluminum pan and the eggs came out right the first time, so now I check the weight of any pan before it touches my line.

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