ben402•26d ago

Noticed a big shift in how I handle sauce prep after 3 months at a new place

I used to just throw cream and butter into a pan and call it a day. Then I worked a brunch shift at a spot in Austin where the head chef insisted on mounting every sauce with cold butter off heat. The texture change was night and day, smoother and way more stable. Has anyone else had a simple technique like that totally change their plating game?

2 comments

2 Comments

harris.uma26d ago

oh man the cold butter thing is a game changer for real. i had a similar moment when i learned to stop overwhipping cream for desserts. just a few gentle folds and it stays silky instead of turning into butter. it's wild how one little tweak like that can make everything look so much more polished on the plate.

veramartin26d agoMost Upvoted

Overwhipping cream actually turns it into butter pretty fast so you do have to be careful. Your tip about folding is spot on though, that gentle motion keeps it airy and smooth. It took me way too many chunky bowls of whipped cream to figure that out.