Showerthought: I see a lot of cooks at my new spot in Denver adding cold cream to a hot pan sauce right at the end.

In my experience, that splits the sauce every single time because the temperature shock curdles the dairy, so I always temper it with a bit of the hot liquid first, but does anyone have a different method that works for them?

2 comments

2 Comments

daniel5933d ago

My buddy Steve tried that at his pop-up last month. He dumped a whole cup of cold creme fraiche into a reduced red wine pan sauce. It looked like cottage cheese soup instantly. He had to start the whole dish over during the dinner rush.

matthewkim3d ago

Oh man, that reminds me of the time I tried to make a quick hollandaise by whisking cold butter into warm eggs. Total disaster, it just turned into this greasy, lumpy mess. I had to scrap it and just served dry eggs to my friends.