daily activity (english version) #7

Hola guys
Today on date 13th february 2019 is fun day...why? I will tell you why today is fun day because it stay in my blog for reading my activity today and dont get bored because i will sad if you boring to reading my blog.....

today is a fun day because today for the first time I feel the tension that is directly on me because today I made a mistake because of the holladaise sauce that I made failed four times and it almost repatriated me from the kitchen luckily the hollandaise sauce that I made succeeded after the fifth experiment and it canceled me to be sent home ... let's say Alhamdulillah

because of that incident I became more accustomed to the harshness of the world of the kitchen which would indeed sound a loud and bumpy sound that I was sure would strengthen my mentality to face the harshness of the world later because of that I would like to say thank you to sir Ical who had teach me to be strong today and soon
recipe of hollandaise sauce
5 egg yolks
500gr butter
white vinegar
salt and papper
clove
black papper

P R O  C E D U R E
1. Review guidelines for preparing hollandaise and béarnaise (above).
2. Clarify the butter (see p. 192). You should have about 2 lb (900 g)
clarified butter. Keep the butter warm but not hot.
3. Combine peppercorns, salt, and vinegar in a saucepan and reduce
until nearly dry (au sec). Remove from heat and add the cold water.
4. Pass the diluted reduction through a fine strainer into a stainless-steel
bowl. Use a clean rubber spatula to make sure you transfer all flavoring
material to bowl.
5. Add the egg yolks to bowl and beat well.
6. Hold the bowl over a hot-water bath and continue to beat the yolks
until thickened and creamy.
7. Remove the bowl from the heat. Using a ladle, slowly and gradually
beat in warm clarified butter, drop by drop at first. If the sauce
becomes too thick to beat before all the butter is added, beat in a
little lemon juice.
8. When all the butter is added, beat in lemon juice to taste and adjust
seasoning with salt and cayenne. If necessary, thin the sauce with a
few drops of warm water.
9. Strain through cheesecloth if necessary and keep warm (not hot) for
service. Hold no longer than 11⁄2 hours (see above).