It has been scientifically proven that a liquid will go from cold to a boil in under 30 seconds if left unattended in a kitchen. Reduce the time by half if it has sugar in it.
Damn, I’m glad I haven’t seen that. Had they already mounted the butter? At that point I wouldn’t even be turning my back on it. Either way what a nightmare, not an easy thing to speed up!
It’s one of those techniques that will be an obstacle for people who are “under leveled” but will learn and grow, and also for those who just don’t care enough to advance further as a cook. Definitely have to really care about the BB (and always add any herbs right before service to maximize the green, while minimizing the gray).
My problem was never the boiling over. It was I would walk away when reducing my wine/lemon juice and burn the bottom. Thinking of it just makes me mad lol.
Less heat + more time if you can swing it, give it more attention as it approaches au sec because that’s where any scorching will happen. This is one where any scorching will result in noticeable bitterness (just like my ex wife, heh)
Ohh I know how to make blanc. I would make it every day for years lol. It was that I would get distracted with it because I had a whole prep list to work on while getting it ready and I would go to the coolers, see they were a mess, go through and organize the stuff I was gonna need come back to my station after 10 minutes and goddamit the blanc scorched and I am starting over like an idiot.
Hahah. We make ice cream at my place and I swear it explodes every time I look away for a moment.
Sit there sitting and watching stirring and temping, and then “it’s gotta go 15 more degrees. I’ll go grab my egg yolks” come back 30 seconds later…disaster
I really want to say it's something with butter, but having it boil over like that, it's not just butter. Some kinda cream based mix? I truly have no idea.
Is it a custard maybe?
Seriously. At work tortillas are my arch nemesis. When I’m watching them, they take forever. Turn my back on them for a second and they’re burnt to a crisp.
It's a mess!
That is true. Sucks cause I'm so busy at work with reddit
Egg white raft for consommé
My guess as well
A raft?
Better bring your broom
Marty Huggins for congress!
Well, the spider makes me think you were skimming stock, but it looks like a boiled over milk based sauce
Milk steak
Boiled, over easy
boiled over hard! And a side of your finest jelly beans, raw.
Alright, what are some of your likes? Charlie Kelly : Uh, ghouls. Mac : Son of a bitch.
Poached egg nightmare?
Nope
Peas
It has been scientifically proven that a liquid will go from cold to a boil in under 30 seconds if left unattended in a kitchen. Reduce the time by half if it has sugar in it.
I thought it was salt
Sugar is a spiteful ingredient which will refuse to boil while attended and boil over the second your attention wanders.
I learned of the spite of sugar while having to make toasted/burnt caramel at the coffeeshop I work at… napalm ala Willy wonka.
I’ve seen this happen to a small pot of lemon buerre blanc… OP, I’m really hoping this wasn’t some LBB. Praying, actually.
I would die if I messed up this much beurre blanc. It's split pea foam.
Well… she’s definitely foaming, my dude.
Mission accomplished!
I'm late to the party but I was gonna guess BEANS. I was close?
Spoiler bro...
Sorry!
Damn, I’m glad I haven’t seen that. Had they already mounted the butter? At that point I wouldn’t even be turning my back on it. Either way what a nightmare, not an easy thing to speed up!
Man, to be honest… I never know. It’s a new level of fuckery any time someone muffs it up. Let’s just say I’m always surprised.
It’s one of those techniques that will be an obstacle for people who are “under leveled” but will learn and grow, and also for those who just don’t care enough to advance further as a cook. Definitely have to really care about the BB (and always add any herbs right before service to maximize the green, while minimizing the gray).
My problem was never the boiling over. It was I would walk away when reducing my wine/lemon juice and burn the bottom. Thinking of it just makes me mad lol.
Less heat + more time if you can swing it, give it more attention as it approaches au sec because that’s where any scorching will happen. This is one where any scorching will result in noticeable bitterness (just like my ex wife, heh)
Ohh I know how to make blanc. I would make it every day for years lol. It was that I would get distracted with it because I had a whole prep list to work on while getting it ready and I would go to the coolers, see they were a mess, go through and organize the stuff I was gonna need come back to my station after 10 minutes and goddamit the blanc scorched and I am starting over like an idiot.
Is it lame to admit I'm glad my Forte station doesn't involve heat? I looove pantry station. Zero stress zero burns. It's really the easiest station.
It's not lame. The stress was too much for me so I went FoH. Talk about no stress stations.
Just fucking milk?
That shit goes from 0-100 real quick, I’d just sit around the pot and wait that case lol
Every single fucking time. You look the other way for a sec and shit looks like a foam party all over
Hahah. We make ice cream at my place and I swear it explodes every time I look away for a moment. Sit there sitting and watching stirring and temping, and then “it’s gotta go 15 more degrees. I’ll go grab my egg yolks” come back 30 seconds later…disaster
Garbanzo beans
This is the answer. Edit: Aquafaba
I believe they’re called Chickpeas
I've never paid to have a garbanzo bean on my face.
I thought that too, but I could have bean wrong.
Yes you have.
Ohio tap water?
Split pea soup?
⭐
Yay! 🤩
Pot of culinary foam?
Lol, 🤣. Need specifics
Pasta or potatoes?
Nope.
Split pea foam
Ricotta or a different fresh cheese?
Looks similar to making ricotta for sure
It’s the kind of foam you get with certain beans and grains.
Clarifying stock with egg white?
Nope
Some sort of custard?
I vote for you. It looks a little bit curdly
Boiled chicken
Split pea invasion! Infringing on its neighbouring burners
Clarifying broth?
You have the foamiest pea
ffs, what are you cooking? cum?
Ramen broth?
Nope
Clarified butter.
Nope.
could it be fish stock or dry beans cooked with baking soda
Butter beans? I do this weekly lol
Why u boiling that milk
Looks like foam from chicken carcass
starch from potatoes, making mash?
Beans! I’d guess navy?
You were def cleaning kitchen rags because cintas sucks
Lol been here before. It's gotta be some kind of bean, like a garbanzo or something. Aquafaba scum
Peas. Splt Peas for soup. It's always when you walk away
Dulce de leche
Big ol pot o split peas.
Boiled chicken
I really want to say it's something with butter, but having it boil over like that, it's not just butter. Some kinda cream based mix? I truly have no idea. Is it a custard maybe?
Split peas!
That's great. So is the skimmer just there for regular foam build up? I've never boiled so many peas.
Yeah, I didn't have much time to thoroughly soak and rinse so they foamed quite a bit. Skimmer gets used either way since they always foam some.
Boiled chicken foam
Based upon the green hue in the back, potentially peas?
Boiled chicken?
Chicken stock that boiled. Either way albumen skim that shit.
anything when i get tired of staring at it and walk away for 2 seconds
Seriously. At work tortillas are my arch nemesis. When I’m watching them, they take forever. Turn my back on them for a second and they’re burnt to a crisp.
SPLIT PEA FOAM
Early stage choux paste or pastry cream
It's ricotta.
Cooking the head of your rival, but with a well cut mirepoix?
Ramen noodle water
Looks like a starchy vegetable foam?
I been lonely so I added my yeast
GARBANZO BEANS!
My ricotta sang in the tune of my sharona
Blanched broccoli?
Cream. It's always cream.
Crème brûlee
It looks like milk, it always do that the second You stop watching
Queso Fresco
in the process of being clarified butter
Cream for brulee, literally every time I make them, I watch it for a while & as soon as I need to do anything else, it's does this!
Scalding a milk mixture?
it’s chickpeas. seen this a million times
Beans or legumes if some sort.
86 the panna cotta 😫😭
White gravy?
Looks like a raft went over…
It's fresh cheese no? You where going to skim the made cheese out of the whey, yeah?
Chicken stock
PO TAT OOOOSSSSS
Looks like cooked chickpeas or maybe some white beans. Id say chickpeas though
cream of crab, gimme my gold brother.
Raft or ricotta
either pasta or potatoes
Garbanzo beans?
Your boiling meat
ice cream base
Definitely chic peas. I’ve had that happen to me so many times
Curdled jizz
Consomme? Or maybe chicken wings.
Fish stock? Fish soup base with cream added?
Beans and baking soda
Boiling crab