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Here's the difference: you have a sauce going and it's getting too hot and it's about to break. You instantly dial it down and it's saved. With lesser cookware or heaven forbid some kind of resistance heating instead of gas, you got a broken sauce that will freaking BOIL before it turns around.
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Exactly. When I started using copper (Falk Culinair for me) I discovered I could make hollandaise right on the burner. No silly games with cubed and melted butter--just hold the pan in your hand and raise and lower it as you whisk. Amazing stuff.