Stovetop Science: Frying Hollandaise
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Click to view, or right-click and save: Scifri video: Stovetop Science: Frying Hollandaise .Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: creating the plate's centerpiece--a cube of fried hollandaise sauce--required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish. Produced by Christopher Intagliata Viewed 21412 times.
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