Basically the title. I’ve looked around, but, well, discovery around here remains challenging even after two years.
If you were never at the told place, r/askculinary had relatively high standards for both posts and replies. It was almost as well moderated as r/askhistorians.
What that means practically is that the sub took the culinary arts seriously and expected serious answers to specific questions. Thanks!
I have adhd and bored and worked as a chef for years, ama lol
Best way to hold Hollandaise for service?
Big ass thermos or a water bath but you’re holding butter and eggs at a dangerous temperature for long periods of time so I never eat hollandaise at restaurants.