The filler cap with measurement marks is convenient for cocktails. From prepping ingredients to the finished dish, with Wolf Gourmet, the dish you envision will be the dish you serve.Įmulsion cap assembly includes an emulsion cup to add ingredients slowly into the blender jar for foolproof mayonnaise, dressings, and marinades. Wolf, the brand synonymous with delicious results, presents Wolf Gourmet – countertop appliances and kitchen tools that embody the precision control of their larger counterparts. INTUITIVE LCD PANEL: Intuitive LCD control panel keeps you informed about details as you blend, from blending time to selected speed or program settingĤ PROGRAM SETTINGS: 4 program settings offer consistent results and walk-away convenience: Smoothie, Ice crush, Puree and Soup VARIABLE SPEED KNOB: Ultra-responsive variable speed knob allows you to manually blend ingredients to your exact preference (Scott Suchman for The Washington Post food styling by Lisa Cherkasky for The. POWERFUL MOTOR: 2.4 peak HP motor propels the blades to speeds over 210 mph Blend your way to smoothies, soups and sauces with these 8 recipes. It’s quieter, easy to use, and will open up whole new worlds of taste and nutrition in your kitchen. Craft whatever you crave – the High-Performance Blender offers complete control for complex recipes and pre-programmed settings for one-touch smoothies and hot soups. This multi-tasking kitchen must-have will chop vegetables, puree sauces, whip cream, churn butter, grind grains and create smoothies beyond compare. Thickness were great.Power with precise control for consistent results every time.įrom foolproof hollandaise to homemade peanut butter, the Wolf Gourmet High-Performance Blender will change the way you prepare foods. I think white pepper and maybe a tad of Dijon I started with the recommendedĪmounts of lemon juice and cayenne but ended upĪdding extra afterwards as well as a bit of dill to up theįlavor. I added an extra yolk because I was worried This isn't exactly like a classic Hollandaise but it's veryĭelicious. I cut the butter in half and juiced a 1/2 large lemon, also added dill. I substituted regular salted butter and omitted the 1/2 teaspoon of salt but otherwise made according to the recipe. Wait.Hollandaise is supposed to be hard and tedious to make right? But this wasn't. I might make it again with more eggs, but as written it's not a good substitute for a real hollandaise. I made it exactly according to the recipe, and I found it anemic and mayonnaise-y. I am not sure why this is so well reviewed. Find the quantities you like and get it to the right temperature. It's an emulsion people you're doing the same exact thing. In this day and age nobody should be making Hollandaise with a hand whisk over a double boiler. I posted a recipe it, Eggs Modenese with Tomato Hollandaise and Spinach, on my blog Spoons to Sporks. When I want to change things up I add a bit of tomato paste with the yolks at the beginning. THIS is foolproof and delicious!ĭelicious and easy? What more could you ask for. Perfection! I've NEVER successfully made Holladaise before. and like others I will increase the lemon. Next time I'll halve the salt to 1/4 tsp. Used over eggs benedict and tasted great (eggs won't need additional salt). I tried to keep it hot over a pan of simmering water and it started to break up just the tiniest bit - threw in an ice cube and whisked and it was fine. I used salted butter (both the salted and unsalted butter boxes said "sweet cream") and added the 1/2 tsp salt and my first reaction was that it was VERY salty. This is the best hollandaise I've made so far. Definitely the only way we will make Hollandaise sauce in the future:) (I was making this just for myself so had only used half the butter and two egg yolks.) I will definitely make it again and overall the dish was a success for my brunch - I just need to perfect how I make it.Įxcellent! Good flavor and consistency. It was a bit runnier than I like but thickened to a nice consistency when it cooled down. Next time I will add more lemon juice and use 3 egg yolks. I wasn't knocked out by this but it was easy to make and went well with my smoked salmon and poached eggs on an english muffin. I then rewarmed quickly on a medium heat whisking with no trouble. It did start to separate but I added and ice cube and that sorted it out. I reheated it on low and kept whisking it. I already rated this but wanted to update. No matter what I did, all I tasted was butter.
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