Quote:
Originally Posted by Punk.of.Ages
I've never worked at a restaurant that actually made hollandaise from scratch. In fact, if I'm not mistaken, health code doesn't allow it here for the reasons you stated.
The instant stuff holds much better. Too bad you lose so much quality...
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You can have it, but it has to be to temp (140+) or you get fined if the Health inspector catches you (we always just threw it out if the HI came in while we had it). I've never used the instant stuff, hell I didn't know it existed, I'm guessing it's all chemicals and no eggs? Either way it looks like cheesy snot to me.