SAT question: 110 is to potatoes as 140 is to _____. We're about to do some serious egg cookery this week, and poaching eggs isn't as easy as it looks. It's not hard, but getting a beautiful poached egg takes some finesse and I'm sure plenty of experience. Good thing I made a nice hollandaise to cover it up. Speaking of hollandaise, this is my first successful one since I started culinary school! The trick is water. It just clicked today when Chef True said it...even though Chef Pastore has probably repeated it to me about 117 times. Thank you, Chefs!
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