019: GETTING SAUCED, PART 2 - Hollandaise

Chris

Stuff he's known

Phil

stuff you should know. Yeah. Josh and Chuck. Yeah. The very first podcast I ever listened to was in 2008, maybe 2007. And yeah, the very first podcast I ever listened to was in 2007. And it was the stuff you should know, podcasts. I think I Googled what his podcast and stuff he should know came up. And there was an episode on how to survive a plane crash. And it wasn't like really, how are you going to survive, pulling grass? She was like, If you want to increase your odds of living in a plane crash from, you know, like one in a million to one in a million plus one that's that's how you do it. Yeah, no, those are, those would be better odds. And I'm talking about living

Chris

Oh, okay. Yeah. Yeah. That's the worst. Two and a million would be better odds

Phil

right. You're right. That's true. Math was never my strong suit, you

Chris

to increase your odds of living to one in a billion, from one in the million.

Phil

Yeah. W Y I remember one of the things was sit towards the back of the plane. Cause like, if that fuselage is going to explode, it's going to explode from there and then let's see, it was another one. I think don't fly. Might've been on

Chris

take a car, although I'm pretty sure like driving probably has that, driving is probably more dangerous than flying but yeah. going on Josh and Chuck

Phil

yeah. josh and Chuck good podcasters, right? They're two of the best, I think they're up to like, like 2000 episodes maybe.

Chris

It's been a little while since I've listened to them.

Phil

that's probably the podcast that got me into podcasts. So thanks Josh and Chuck, but you know, what podcasts I listen to more than any of them.

Chris

ours, because you have to do show notes.

Phil

Yeah, dad's kitchen. Gotta do some shout outs. And if anybody is curious about those show notes, they can be found at dad's kitchen co.com. Or I recently started doing show notes on our Instagram stories. I don't know if people are watching those. I don't know if they're helpful, but they're there.

Chris

that sounds like it'd be helpful.

Phil

Okay. there's actually a really fascinating story on how Instagram became what Instagram is. Which reminds me of another podcast. I like called how I built this with guy

Chris

that's a good one. That's definitely a good

Phil

for sure. Yeah, he's a good dude. but anyways, he tells a story of how the co-founder. Went on a vacation with his wife and they're trying to figure out like where they're going to go with Instagram. I mean, you know, like, do we continue work in this thing? It's kind of, kind of feel like it's flailing a little bit. Do we shut it down? Do we sell it? What do we do? And his wife said, Well, the reason why I don't love Instagram very much is because it's easy to compare. My pictures with other people's pictures. and in her husband was like, well, it's not so much that, you know, he's got a really good camera. He just uses these filters to make the pictures look nice. And she's like, Oh, well then you should just include filters in the app. So that people can use those. He's like, that's a great idea. And so he did that started starting, including filters on the pictures and then Instagram, like it's totally exploded after that. So that, that was kind of a fascinating story, but also Instagram is totally killing food because You make something Like one of your favorite mother sauces and you realize this doesn't look nearly as good as Billy Bob's mother sauces over there.

Chris

I don't know how you judge a sauce by a picture though, I guess like, can you,

Phil

I got nothing so dumb.

Chris

can you tell the difference between a bash and Mel and like milk from a picture? maybe, maybe it depends on if it's like poured on something like a, has a different level of viscosity,

Phil

Yeah, sure.

Chris

yeah, I dunno. I do think that concept is, really super interesting just in general. When you are comparing yourself to anything on social media, you could easily be comparing yourself to the absolute best in the world at any given category. Phil: yeah, I've, I've noticed like, even on the dad's kitchen page, which by the way, his dad's kitchen co not follow all the top food blogs in the world, like, you know, food 52 or Epicurious or New York times cooking, you know, all those, like really, really big names. In the, in the food network, if you only follow those, then yeah. You're just going to get like super discouraged. Like my hollandaise never looks like that.

it's hard to compare to the top 10 in the whole entire world.

Phil

Yeah, it is, but I did. Yeah. Do you, do you think we should maybe dive in to

Chris

that, you know, after Besh ML, hollandaise is. It's actually kind of one of the only other mother sauces that I've ever made. So

Phil

Oh, that's probably not

Chris

maybe, maybe we can dive into that.

Phil

yeah, there are a few different mother sauces in France. more specifically five. And we talked a little bit about that on our Beshir Mel episode. Chris. it's really hard to make. I don't think it's that easy to make.

Chris

I think we've only made it a couple of times. We did mother's day at our house and actually like kind of made a large batch of eggs, bended eggs. And we stumbled across this interesting blender recipe. I'm sure it's like absolute abomination of holidays, but I thought it turned out pretty decent and it wasn't that hard doing it that way. But, I like controlling all of the, temperatures and everything. but we were probably cheating

Phil

Ashley's made it with the blend of reform. and I mean, she's, she's made it a couple of times. It's turned out really, really well. So I don't think it's cheating. I mean, it's, there's probably no different than making a cup of tea and then using an electric tea kettle, and then your mother-in-law comes over and is like, that's not tea, right. So that's not fair to say, but I think making it with like a double boiler, and managing your heat and making sure you get just the right a bit of ingredients in there for the perfect emulsification, you, uh, you, you really need to be nuanced about it. It can be a little difficult.

Chris

so Phil it seems like you are quite familiar with hollandaise and to that the making of, do you want to talk through

Phil

okay. I wouldn't say I'm quite familiar, but, uh, I That's softly kind of you. Okay. So hollandaise, it is, it is one of the five mother sauces in France, though. It originated in, in Holland or the Netherlands, if you will. And it's basically a yolk that has been beaten, quite rigorously. It's like,

Chris

the one you keep in the basement, not the good one. Okay.

Phil

The one you only bring out when you want to get canceled. So it is a jokes that have been beaten. It is butter. It's just a little bit of water and it's lemon juice. And there's a whole process that goes in with that. That's one way to make hollandaise. There's actually like kind of a few different variations of that. You could use vinegar, in some derivatives, but. For me, I like to kind of stick to the, to the French way

Chris

yeah. So how would you describe the consistency and maybe like the flavor profile? To somebody that hasn't had it before.

Phil

Wow. Okay Flavor profile, I think is probably going to be. little bit of a zesty flavor, which probably comes from the lemon.

Chris

you got some acidic Tang to it?

Phil

Yeah, yeah, yeah. The acid for sure. It's going to be a really fluffy, airy. And it kind of tastes a little bit like mayonnaise maybe cause of the cause of the egg yolks a little bit, but But you get some of that butter flavor as well, which Manet's death. Definitely. Italy does not have. I dunno. Is that, is that a good description, Chris? You tell me see, it's hard to answer that because nobody ever just tastes it by itself. Like hollandaise other things right? It's it's, it's like an

Chris

savory?

Phil

Would I call it savory?

Chris

Because I think there's an element of savoriness with the Tang. And it's something that, as a sauce, it's something that can bring an interesting level of balance to whatever's being used on. so that Tang can like, help cut an overly fatty dish or something like that. I think obviously eggs Benedict is the most common and famous. Dish that you might encounter hollandaise on here in the U S these days.

Phil

It's not just the most famous dish that has hollandaise. It's also the famous, most famous egg dish in the world.

Chris

is it other than it other

Phil

Yeah everybody does

Chris

Well, everybody's missing out then. I don't know, actually, I, I kind of really like fried eggs. I go back and forth. I like fried eggs personally

Phil

Have you ever gone to a restaurant? That's super basic. Like I dunno. And I hop yeah. Or whatever, and they ask you how you want your eggs and you say poached. Just to get a reaction.

Chris

I have

Phil

I've always kind of wanted to do that or, or like show to, someone's house. Hey, how do you want your eggs? chris' poached please. Yeah. So Benedict Yeah is the push to eggs yeah

Chris

Yes, yes. It is fantastic. typically served over like an English muffin like that. And, uh, um, one of the restaurants here, by the locks, gosh, I don't remember exactly what all they did differently, but I do remember that he served in the eggs Benedict on I think it was like an Indian cornbread, like a, like a, a slice of Indian corn bread using blue corn and had a of pork belly.

Phil

Yeah

Chris

it is just fantastic. So good. I don't know if he still has it on the menu or not, but it was probably one of the best Benedict dishes I've had. So definitely a favorite. but as far as the hollandaise sauce, other than Benedict, what other things like, what other things have you used it on or, or seen the dog or enjoyed it on?

Phil

Seen it on like steamed vegetables, or broccoli or cauliflower carrots.

Chris

asparagus I think I actually had salmon, uh, some type of fish more like fat content Um, it's And again, it's had And

Phil

again it's

Chris

Um, type of like, what other stuff? Oh, actually, you know um, like chicken thighs like, like

Phil

to get your

Chris

crepes with crepes with I do There should be it shouldn't be a thing. I'm just thinking about the fat content in the, in the chicken thighs, you know, the, that dark meat being so much more fatty than white meat. and the, that kind of acidity, the holidays, balancing that out nicely.

Phil

So you would say just from like a foundational point that the, the acidity of. The hollandaise just naturally pairs. Well with a fatty. Okay. Like entree or protein maybe.

Chris

protein maybe that way. I don't know if that's how anybody else would think, but like right now where I'm at I mean, I think something like a, as we talked It can be a very rich sauce a hollandaise can, as well I think with the best and mal you do run um getting to a place that's just too rich in fat Where with uh holidays like it's something

Phil

it's a pretty good description. It's, you know, it's a little challenging because you don't necessarily know exactly what it's supposed to look like right away. and in a way that's kind of why I love it. It's it's just like pushing yourself a little bit. I think most of the things that we've talked about so far on the show have been relatively simple. I think hollandaise is kind of like stepping it up a bit. it's something that you can try and that you can fail and then you can try again,

Chris

all of these things are that way

Phil

well yeah for sure. Yeah. Which is sure

Chris

cooking and food and that, you know, it's, it's just a meal and if you suck it up, suck it up we have to eat three times a day. So thing about that, Phil. one thing about that, Phil, that I do, man, I think there's an element of feel and intuition that you know, we're, we're kind of just going through this process of, of trying to get better at all of this and out. And started with this mentality that the was the Bible, the be all end, of of experience

Phil

And

Chris

That's really case um at best like a recipe be like a a loose and um that kind of points you in the right direction you're the one that's actually Where is that based on the ingredients that you you okay And there's a lot of freedom There's freedom to substitute to like you go But there's also this element of like intuition that comes into play And and maybe just maybe one of those that It takes a little bit to to get that right Consistency because it's like you're the one that's like the and kind of as you're pouring those different things in you're, you're finding that like right. the consistency that you're

Phil

absolutely. Yeah, that recipe, it's not like this. You know, 12 step guide to success. It's like I almost feel like the recipe should almost be a suggestion in a way, you know, like here here's one way to make it, let us know your thoughts, but I dunno if I don't know if American recipes really leave space for that anymore. and that kinda makes me sad a little bit, because then it just kinda makes us stupid, do you ever read the comments in a

Chris

every now and then.

Phil

I think they can be pretty

Chris

Yeah

Phil

I feel like that's a great a suggestion on, you know, just so you know, I did this a little bit differently. This kind of worked for me. This didn't sometimes it's helpful to read those

Chris

Yeah. I feel like I pour over reviews before I buy anything and kind of feels like the same thing

Phil

Sure.

Chris

firsthand knowledge there

Phil

Maybe we could start leaving comments on recipes Chris: should back to the podcast. and then point yes. We'll sell promotion. No, issue

Chris

No,

Phil

Okay. So you mentioned that you have a pork belly with a, with a Benedict and it like totally worked. I kind of feel like maybe pork in general is just like a really good pairing with, with a hollandaise because I've had on two separate occasions. And eggs Benedict one with a braised pork and it absolutely slayed. And that was actually And that was actually Good little, a breakfast restaurant chain in Colorado. not the worst breakfast in the world. And then we have recently made it with prosciutto, talked with some Rugola and then a balsamic reduction. And that per Shuto it's just like so rich in flavor with the hollandaise. So that might be my, my favorite way to do an eggs Benedict, prosciutto, irregular, and specific production. So,

Chris

good

Phil

and then yeah, served over an English muffin. So I have a question.

Chris

Yes.

Phil

to take your pain Purdue from a couple of days ago? And are you gonna, yeah. And then are you going to top that with, with some

Chris

Absolutely not. That sounds terrible. but let's just combine at the end of the semester, everything that we've learned into one dish, With ice cream on top. one thing that, that, for some reason, Does bring to mind. I don't, I don't know why, but, uh, the idea, this is one of the mother sauces, which means that there are derivative sauces from it. and you know, kind of like a Mornay with the bash AML, hollandaise has quite a few derivatives as well. maybe one of these days, I have to recover some of the mother sauces. We can dive into some of the other smaller or daughter or derivative sauces, are there any drift of sauces of, of holidays that you've had some experience with?

Phil

So the one that comes to mind, I think I'm pronouncing this right. Is the bear Bernay

Chris

Bernays

Phil

is it Bernays? Yeah, I guess it would be hollandaise mayonnaise. Bernays. I think is basically. Your hollandaise with like a white wine vinegar or is it just white wine? I can't remember.

Chris

It's like an interesting reduction that has, a shallot

Phil

okay. So a bunch of seasonings with, wine and vinegar. Gotcha. Okay.

Chris

And then there were, there were some variations, or even like derivatives of that by just substituting a couple, a couple of the smaller things. So like if you substituted, the Terragon for mint. It's like a different sauce If you actually reduced that white wine, it's another sauce. if you removed the Terragon and Schererville and added a tomato puree, it's totally different sauce. So even, even kind of that derivative sauce has its own derivatives, which is interesting to me.

Phil

Yeah, it's just like this endless book of sauce. Derivatives. That is interesting.

Chris

So we have

Phil

this? What did they call the sauce guy in the, in the kitchen? Like a French kitchen Is it a sauce CA the saucy is like one of the

Chris

that's

Phil

And when I say SaaS guy, I, I obviously don't mean guy.

Chris

You mean, man? Sorry, stop the sauce, human, the sauce, the sauce, human. I think having, having a foundation of the holidays kind of leads you to a lot of really interesting and complex sauces. It seems like to me, it has a lot of utility

Phil

I'm really curious to see what some of our, uh, our fans out there do with their holidays. Do they, do they slap it on some French toast? Do they slap it on some crepes? do, they just drink it? I don't know. Let's Let's find out Chris.

Chris

sure I want to know Please do not send us that video.

Phil

Please do not send us that video at dad's kitchen co on Instagram.

Chris

But as you have a fantastic, Benedict. Yes. We wouldn't love to see that.

Phil

Um, definitely.

Chris

Gotcha.

Phil

eggs Benedict.

Chris

I am It's been a while since I've had that, but, uh, I'm a fan.

Phil

good. And we could probably do an entire episode. We could probably do like an entire five part mini series on how to poach an egg. Cause it's also not that easy Yeah, so a poached egg, and some hollandaise, you make that, for your family this week and you're going to definitely up here up your skills, so you can do it guys and girls.

Chris

Yes, we believe in you. We have faith. So Phil, as always, if people were going to reach out, send us images of things that they've been making videos of themselves drinking, hollandaise sauce straight, where those

Phil

dad's kitchen co homie.