This woman is so dedicated to her craft. If you've seen her speeches ... her passion is second to none. And, she has such a mentally structured forecast, with the ability to adapt. Genius.
One of my favorite parts that most mess up is the amount of lemon. There’s so much richness from sauce, eggs, ham, bread that the sauce needs brightness.
Yeah. A good cook in a restaurant needs to understand how their station contributes to the flavor profile of each final dish on the menu they’re cooking. Even if they are only responsible for a small part of it and haven’t tasted the finished dish.
I used to make hollandaise every day the first time I worked a sauté station. We started doing it with the vitamix but then the owner told us he wanted it done without using the blender. It’s a bitch to make hollandaise with nothing but a whisk. You have to be a lot more precise and vigilant and you need to be able to ignore the burning hot pain in your wrist, elbow and shoulder especially since you’re just about to head into service. But eventually you get used to it. Also brunch shifts always suck.
How can someone sound so peppy when calling out an order? I mean, when I call out tickets, I'm enthusiastic but not filled with cotton candy fluff. Great cooking nonetheless.
Everything looked amazing. Me being a head chef for the last 9 years and cooking for the last 20 years the only 2 things I'll point out that make me question her dish is that Canadian bacon is the generic, cheap commonly used bacon and the other is the butter after toasting.
Kavan Wee I know vinegar is there to hold the egg's shape. Though it makes the eggs vinegary and disgusting. You can prevent whites from going all around by having fresh eggs, a big pot, and a circular clockwise/anti-clockwise water spinning motion. No need to use vinegar in an eggs Benedict!
You don't need vinegar. Crack your eggs into a sieve and let the "bad" white go through, you don't even need to create a vortex, just gently force water on them so they don't stick to the bottom. Google "Kenji Lopez-Alt poached eggs"
She doesn't even make the sabayon. It's not a classical hollandaise it's some cowboy emulsion. Might be taste alright but it's simply not a hollandaise sauce
Lady! Please remove the ring when you press lemons through your hands. The juice is running through it. No matter how clean your hands are, that's not pleasant. I hope you do when you serve customers. Anyway, looks delicious.
Here in UK law says you should not work in a kitchen wearing any kind of jewellery or a simple watch except for the wedding ring... Cause his religious value... such bullshit.
Anyone who's ever been in a kitchen, and actually used real English muffins, knows that's exactly the correct way you're supposed to open them. Your OCD is irrelevant.
You should make a sabayon before adding the butter plus Gordon Ramsay scramble eggs are better than anyone’s Better than French laundry better than anyone his technique on scramble is perfect
As much as I love Gabrielle, and as talented as she is, someone needs to tell her to please, please, PLEASE stop putting cayenne in herr Hollandaise. It's not a "trendy" type of sauce you can fool around with. Capsaicin, the active ingredient in pepper, is an anesthetic, and numbs the tastebuds. Hollandaise was never intended to have anything other than egg yolk, butter, lemon juice, and salt in it. Ever.
OK eggs, don't know how to feel about her openly saying she's doing it just for the money. Though, one thing I know for sure - if only she wasn't wearing that ring, it would look a bit more professional.
bovko - she's running a business that's very expensive to keep going and brunch is trendy and popular right now. What do you want her to do? not do this?
@Charlotte Ferdinand, Sounds pretty conservative of you... Spending money in your community??? Why didn't you donate it all to the government and let them decide what to do with it? Im sure the eggs you can get with food stamps will suffice right?
This woman is so dedicated to her craft. If you've seen her speeches ... her passion is second to none. And, she has such a mentally structured forecast, with the ability to adapt. Genius.
when i look at these comments it seems that all of you guys are brilliant chefs
You're right. I am. NECI grad, owned several restaurants, and can tell how jealous you are. It shows.
@@lancer525 Good for you, but no one cares.
Nah not brilliant- just like to cook 💕
I love this dish and you make it look gorgeous!
She’s the Greatest ! Great Writer Too !
Yum, favorite breakfast of all time, will be trying that hollandaise.
Hands down my favorite breakfast, and this just takes it to another level.
she seems lovely and clearly passionate about her craft
great stuff
I love Hollandaise! I may have to make some just to dip steamed shrimp in, since I don't feel like poaching eggs etc. ;) Thanks!
The Queen of Brunch.
There’s something incredibly captivating about this woman.
Ok, that looks magnificent.
So good.....
Choosing between brunch at Prune and Clinton St. Baking Co. is an impossible decision.
You are so incredible.
Holy moly! That looks beautiful!
Oooo nice snapshots
Those potatoes though!!!!
I wanna just have 8 eggs and drown them in that hollandaise!!
I like the way you think. A meal like that will kill you, but what a delicious death!
CaptainCorpulence w
IM SO HUNGOVER THANK YOU
One of my favorite parts that most mess up is the amount of lemon. There’s so much richness from sauce, eggs, ham, bread that the sauce needs brightness.
Yeah. A good cook in a restaurant needs to understand how their station contributes to the flavor profile of each final dish on the menu they’re cooking. Even if they are only responsible for a small part of it and haven’t tasted the finished dish.
i like her vibe
dol ... drool out loud
Watching that yolk... I have to change my underwear. Great points all around.
Wtf, why TF would that makes you shit your pants???
I used to make hollandaise every day the first time I worked a sauté station. We started doing it with the vitamix but then the owner told us he wanted it done without using the blender.
It’s a bitch to make hollandaise with nothing but a whisk. You have to be a lot more precise and vigilant and you need to be able to ignore the burning hot pain in your wrist, elbow and shoulder especially since you’re just about to head into service. But eventually you get used to it.
Also brunch shifts always suck.
Looks delicious
!!! love
i like her already!
Sweet Mexican Jesus that looks good. Gaaaaaargh.
I´m in love
"I Want to Go to There"
YUM.
Good Lawd, I just splooged all in my britches.
???
fast and finessed
Good night Gabrielle Hamilton welcome dear is wondefull chef love you
thumbs up
Love how all the ingredients appear to have come straight from a medieval banquet. Tht egg was legit on roids
so much butter and egg yolk but it's got to be tasty
Goddamn! Gimme some of Dat!
I prefer mine on a bagel!
Matthew Smith go to Mc Donald's, that's your thinking style
How can someone sound so peppy when calling out an order? I mean, when I call out tickets, I'm enthusiastic but not filled with cotton candy fluff. Great cooking nonetheless.
She looks familiar. Hmm an actress??
Dang I wish I liked runny eggs.
Everything looked amazing. Me being a head chef for the last 9 years and cooking for the last 20 years the only 2 things I'll point out that make me question her dish is that Canadian bacon is the generic, cheap commonly used bacon and the other is the butter after toasting.
look out everyone. this dude is questioning.
did she just call the hollandaise feathery?
WHY VINEGAR IN THE WATER!
XdarkmutantX to make sure the poached eggs keep their shape. if you don't add vinegar the whites go all around and turn the pot into egg soup
Kavan Wee
I know vinegar is there to hold the egg's shape. Though it makes the eggs vinegary and disgusting. You can prevent whites from going all around by having fresh eggs, a big pot, and a circular clockwise/anti-clockwise water spinning motion. No need to use vinegar in an eggs Benedict!
You don't need vinegar. Crack your eggs into a sieve and let the "bad" white go through, you don't even need to create a vortex, just gently force water on them so they don't stick to the bottom. Google "Kenji Lopez-Alt poached eggs"
Agreed, vinegar is unnecessary it makes for a sour tinge on the egg. The spinning technique makes perfect poached eggs every time.
you wouldnt be able to pick the one out that had been cooked with a teaspoon of vinegar in the water.
What did the librarian say to the KID??
*Read more*
that was a good one
She doesn't even make the sabayon. It's not a classical hollandaise it's some cowboy emulsion. Might be taste alright but it's simply not a hollandaise sauce
Lady! Please remove the ring when you press lemons through your hands. The juice is running through it. No matter how clean your hands are, that's not pleasant. I hope you do when you serve customers. Anyway, looks delicious.
Here in UK law says you should not work in a kitchen wearing any kind of jewellery or a simple watch except for the wedding ring...
Cause his religious value... such bullshit.
joelabo that sister must be a really shitty person if 2 people close to her were willing to betray her.
That is not the classic method to make the sauce. It will never Liason properly. I like her emphasis on lemon and seasoning. That is point on.
Andrew plack She never placed the bowl above boiling water, is that ok?
I hate the way she cut the bread in half. It annoys the OC in me
Funny, that's the only way I like it! More exposed crumb for toasty delights. To each his own.
Anyone who's ever been in a kitchen, and actually used real English muffins, knows that's exactly the correct way you're supposed to open them. Your OCD is irrelevant.
Well said Lancer
No little shaving of truffle on top???
You should make a sabayon before adding the butter plus Gordon Ramsay scramble eggs are better than anyone’s Better than French laundry better than anyone his technique on scramble is perfect
Gordon’s eggs suck. If you want proper scrambled eggs watch Jacques Pepin
As much as I love Gabrielle, and as talented as she is, someone needs to tell her to please, please, PLEASE stop putting cayenne in herr Hollandaise. It's not a "trendy" type of sauce you can fool around with. Capsaicin, the active ingredient in pepper, is an anesthetic, and numbs the tastebuds. Hollandaise was never intended to have anything other than egg yolk, butter, lemon juice, and salt in it. Ever.
Escoffier called for pepper in hollandaise, and he's the reason it's considered a mother sauce.
Hollandaise does in fact have cayenne pepper in it. You can season with with white pepper or cayenne.
Uncooked eggs on top of uncooked eggs thanks again white folks
poach eggs r like dat
😂🤣🤣that shit be so bomb thou
excatlyyy
take a bus and go out of your neighborhood, for real
Umm....they are cooked. Just very slowly.
OK eggs, don't know how to feel about her openly saying she's doing it just for the money.
Though, one thing I know for sure - if only she wasn't wearing that ring, it would look a bit more professional.
bovko - she's running a business that's very expensive to keep going and brunch is trendy and popular right now. What do you want her to do? not do this?
A good egg? A bleached white shell with disgustingly pale yellow yolk? That's not a good product, sorry to say. And cheap English muffins, please!!
America, where they havent even heard of orange yolks
@SUWOOPsparrow sorry bud thats libtard america.... real amercians have been eating fresh eggs and meats since the 1700s
Robert Williams I am a liberal and I only buy from the local butcher and my friend provides me with fresh, brown eggs with delicious orange yolks.
Good eye
@Charlotte Ferdinand, Sounds pretty conservative of you... Spending money in your community??? Why didn't you donate it all to the government and let them decide what to do with it? Im sure the eggs you can get with food stamps will suffice right?