Took me 6 months to figure out why my hollandaise kept breaking

I kept getting these grainy sauces at the bistro in Portland and thought it was my technique. Turned out my immersion circulator was off by 8 degrees, so the eggs were cooking way too fast. Has anyone else had equipment throw off a simple recipe for way longer than it should?

2 comments

2 Comments

simon_coleman2d ago

Eight degrees off? That's insane, I would've been blaming my arm strength for months before even thinking to check the circulator. So did you run it through a calibration check or just get a new one completely?

dylan_bell2d ago

Did you try the basic factory reset first? I had the same thing happen with my old unit and it ended up being a bad sensor, not the circulator itself. Swapping the sensor fixed it right up and cost like 15 bucks.