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Took me 2 months to figure out why my hollandaise kept breaking on Saturdays only
I was getting so mad because my hollandaise worked fine Monday through Friday but broke every single Saturday brunch service, and I blamed everything from the eggs to the whisk. Turns out the walk-in gets restocked Friday night and the new butter comes out at 38 degrees instead of room temp, so my emulsification was basically doomed from the start. Anyone else run into stuff like that where the fix was way dumber than the problem?
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