Give an example of a traditional culinary technique or process that could be streamlined, refined or improved?

Answer 1

Some traditional French sauces can be made more easily since the advent of technology. Traditionally, sauces like hollandaise are made by constantly whisking egg yolks over barely simmering water and very gradually adding butter to create a smooth emulsion. Similarly, mayonnaise is traditionally made by mixing egg yolks with vegetable oil by very slowly adding the oil to the eggs and constantly whisking and trying not to tip the bowl over.

Best-selling author J. Kenji Lopez-Alt demonstrated that you could make both sauces in record time by employing an immersion blender. Add the egg yolks to a tall-sided cup and blend, then with the immersion blender running at the bottom of the cup, slowly stream in the warm butter (if you're making hollandaise) or vegetable oil (if you're making mayonnaise). The blender creates a vortex that blends the ingredients together quickly and creates a stable emulsion every time.