Jesus, dude, your honeycomb interior is outstanding. Major respect to doing the real deal entirely by hand! I came to hate making them after my last job but they're still one of my favorite things to eat.
Gave up on making croissants because I had a hard time resisting the urge to eat all that I baked. But I still have a croissant ideal that I've yet to reach, so back at it again. For those familiar with making croissants, I did two double (book) turns. Straight dough, no preferments only because I wanted to get back into the rhythm of making these calorie bombs. For my next batch, I'll do an overnight retard in the refrigerator for more complex flavor by way fermentation.
For my next batch, I will also use more salt and maybe more sugar.
I experimented with two types of egg washes:
1) one egg, two tbs milk
2) one egg, two tbs water
The one with milk were slightly shinier, but its sort of hard to tell.
Forgot to resub to this thread!
Trying a dessert for the first time with the Anova. Found a recipe online. Went to dark with the caramel. Don't even want to add up the calories...
Having some guests over tomorrow. Cooking some spinach+paneer and some ground goat.
Always wanted to try making these. Please post pics when you turn them out :)
They turned out rather well! Very thick consistency (how I like them) but I think the recipe is flexible enough with the egg yolks and the evaporated milk choice that one should be able to get their desired consistency.
My inexperience with the caramel showed... I burnt it a little bit but I liked the slight bitterness as a contrast. Not everyone was a fan of that though.
Its been an eternity since I've posted any culinary updates I realized!
I was pastry sous chef for the last year but as of yesterday, I've officially accepted the position of pastry assistant at a two michelin star restaurant.
Its been a super long road just to get here but I can't wait to show you guys whats to come. I'm gonna bump this thread again in a bit with tooooons of photos of my most recent bakes just to share my progress :)
I love seeing everyone in here learning together and sharing their experiences. You guys are incredible. Keep cooking your hearts out ♡
Wow. Congrats!Its been an eternity since I've posted any culinary updates I realized!
I was pastry sous chef for the last year but as of yesterday, I've officially accepted the position of pastry assistant at a two michelin star restaurant.
Its been a super long road just to get here but I can't wait to show you guys whats to come. I'm gonna bump this thread again in a bit with tooooons of photos of my most recent bakes just to share my progress :)
I love seeing everyone in here learning together and sharing their experiences. You guys are incredible. Keep cooking your hearts out ♡
Its been an eternity since I've posted any culinary updates I realized!
I was pastry sous chef for the last year but as of yesterday, I've officially accepted the position of pastry assistant at a two michelin star restaurant.
Its been a super long road just to get here but I can't wait to show you guys whats to come. I'm gonna bump this thread again in a bit with tooooons of photos of my most recent bakes just to share my progress :)
I love seeing everyone in here learning together and sharing their experiences. You guys are incredible. Keep cooking your hearts out ♡
You make me proud! Congratulations and best of success for the new challenge!
You guys are the sweetest. Thank you so much!! Its going to be insanely hard but I look forward to the challenge.
I'll try to post photos when I can. Feel free to follow me on instagram to see more active updates of my kitchen life though ! My username is @femmefraise ♡
I was gonna try to use our wok today, but I can't get a flame hot enough to burn off all the coating :(
Hmmm... I'll give that a try!I am on an electric stove. So I used the boiling water method that the wok manufacturer suggested. Filled it almost to the brim with water and left it on boil for 5-10 minutes. Then scrubbed it with some tongs and a steel scrubber.
I am on an electric stove. So I used the boiling water method that the wok manufacturer suggested. Filled it almost to the brim with water and left it on boil for 5-10 minutes. Then scrubbed it with some tongs and a steel scrubber.
I tried boiling it on my induction plate, and even that didn't get hot enough for a true boil. We'll be taking it to a friend who owns a restaurant lol
I think the grated on my top are too high. I haven't tried removing the little plate that spreads the flame though. Does anybody know of a good riser(?) to rest it on? The one we have is too short when taking off the grates, though again, haven't tried taking off the flame spreader.
Taking it to a restaurant is the best bet if you have that option. But have you tried covering the top of the wok with aluminum foil to keep in the heat. Maybe that will help with bringing it to a boil?
I tried it on the biggest burner. I'm hoping going without the spreader will solve that problem.But if the problem is not fixed, cooking on it would also be a problem right?
Zoe - Do all four of your burners have the same heating power?
But if the problem is not fixed, cooking on it would also be a problem right?
Zoe - Do all four of your burners have the same heating power?
Are you cooking a fried rice or a stir fry or a risotto or?Wondering if anyone's got some rice tips that elevate the rice game. I've always felt mind ends up pretty bland.
Are you cooking a fried rice or a stir fry or a risotto or?
When I was in college I would cook up a pot of medium grain Japanese rice, mix in a little tahini and salt, and just eat it. Mmm.
Just some plain rice. I ended up frying some big chunks of ginger in olive oil then frying up the rice grains a bit in the same oil before adding water/boil/regular rice prep. Didn't add as much flavor as I wanted ;_;
For those of you who frequently eat with chopsticks, what kind of reusable chopsticks would you recommend? I like to keep disposable sets on hand in case I need them for anything, but my wife asked why I didn't buy the reusable kind. The answer is that I had some in the past that were made of plastic and I felt like they were too slick and hard to grip things with. The disposable bamboo kind, on the other hand, seem to grip a lot better. Maybe there's a good reusable substitute that I don't know about.
For those of you who frequently eat with chopsticks, what kind of reusable chopsticks would you recommend? I like to keep disposable sets on hand in case I need them for anything, but my wife asked why I didn't buy the reusable kind. The answer is that I had some in the past that were made of plastic and I felt like they were too slick and hard to grip things with. The disposable bamboo kind, on the other hand, seem to grip a lot better. Maybe there's a good reusable substitute that I don't know about.
For those of you who frequently eat with chopsticks, what kind of reusable chopsticks would you recommend? I like to keep disposable sets on hand in case I need them for anything, but my wife asked why I didn't buy the reusable kind. The answer is that I had some in the past that were made of plastic and I felt like they were too slick and hard to grip things with. The disposable bamboo kind, on the other hand, seem to grip a lot better. Maybe there's a good reusable substitute that I don't know about.
I got a set of stainless steel ones from a local Korean grocery store. 5 pairs for $6 or something like that. They have grooves at the end that help when I am eating something slippery.