Hollandaise Hack: Make this amazing sauce in under three minutes 

They are gonna ram out more of these

Or a video about joule 😉

right I am so glad they are doing videos are.

@@neylsonrodrigues7350 oh for sure. Love seeing their videos again

Definitely thought that after "aygs"

I feel like they've always done cute word play like that, no? maybe not as many on screen things but I definitely appreciate the refined edge in their editing vs BA

Exactly what i was thinking!

New company bought them up and are prolly taking everything to a new direction

@@bergsdal yeah - $69 subscription for inside stuff. meh.

K T it’s probably the egg whites

prob the sunlight + the camera light makes food look different

@@hmaimeomeo i dont think lighting would make that much of a difference

Blender incorporate lots of air in the sauce + egg white

Use of egg whites and very strange looking butter, not yellow all.

Completely agree

Yes, the new editing is shitty amalgam of todays popular food chanels. Just wait until we get the top-down hands only view ;)

The sous vide part of their business (aka Joule) got bought by Breville

@@TheSexikiwi it was a joke bruh

I was expecting an obligatory joule step for this video

poor bon appetit

@@parenteparenteparenteparente It's all love :)

Benjamin Naylor 🤣

Twix bars are made in Cleveland, TN, just outside of Knoxville. Stop by the Mars factory and maybe you will get a tour.

Whatever pedant

Agreed. This is like Grant on tastemade.

It’s still better than a Joule commercial.

As a subscriber (and an avid home cook and a Joule owner and a Chefsteps premium subscriber) I agree with you, but their views were low and if you looked at the comments, it was full of haters who didn't like the scientific/high-end restaurant approach to things. In the end, it's a business and I get what they're doing. I guess the truth is that people want another 5000 videos on "how to cut an onion".

Couldnt agree with you more!

I guess it’s white because he used whole eggs

Brad Leone

They probably saw how well it was going with BA and Brad, but it looks really good tho

Definitely copying BA

Alex: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gpo2WKRhenA.html They even borrowed his patented blue fridge with the white board. When have you ever seen a whiteboard on CS? But, you may as well steal from the best.

Brad does a bump with Matty and goes noodling

I think it's just a lack of carotene that's made the butter so pale.

But the egg yolk looks yellow when he cuts into it at the end. Might be that the butter is literally white organic stuff

@@willd6215 ​& ​Kyle Feneley I hear what you say, but if you look at 1:20 and compare the walls closest to the windows and the walls further into the room you clearly see they go from white to a green/blue-ish color. That's a classic whitebalance problem that occurs when you got two different lightsoruces with different colortempratures. One way to combat this is by tweaking the saturation in post, with the tradeoff that it affect everything with that specific color. I bet the unedited raw footage have orange/yellow walls because of the difference in warmth coming from the lamps vs windows which makes the butter look pale in the shots they wanted the walls to look white :)

I mean, for me at least, Grant looks great with this editing. But yeah, the food's color is not as appetizing as it should.

They are actually giving a $39 discount for past Premium Members.

@@todoalgrill Thanks, I noticed that already but they just added after many people asked for it.

@@bigbrain296 Something is better than nothing. At least they're somewhat listening to us

@@bmartin2949 I agreed, I just pointed out that my original comment is from before they added the discount.

You made me curious about the super hack 😂 care to share?

"too classic" apparently... also omitting the shallots...

mayo is made with oil not butter

@@ahpadt 🤣😂🤣😂🤣

Yea sorry. You get the shaft

estragon is a must in sauce bearnaise

mixture of egg white and air.

Yes you can use the blender to make hollandaise. BUT no point using egg whites and that white butter. Add a little hot water or bouillon to the egg yolk, vinegar or lemon... cayenne... blend in blender and slowly stir in the warm butter. The ratio is 5-6 egg yolks per 0.5 kg of butter. Not only did the consistency of this shown recipe here suck, the colour is awful too!

pepperjacks this is not a reference i was expecting on a recipe video

Egg yolks