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!
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.