Is it just me or has the Egg Calculator stopped working?
The Prize My entry (recipe previously posted) The remnants.... AND the WINNER, yep yours truly by unanimous vote... The best picture of the evening never got taken...imagine 6 women at the bar drinking wine an 6 guys on the couch watching.........YES Chef Step videos, I swear.
Check out this new bad boy (see hand for reference) for the 3season room at the cottage. Going to sit above a Big Green Egg and Wheel Crank Style log burning grill. I'll posts pics once hung and complete.
Grant's recipe came out better than any panettone I have ever had. I departed from his recipe in only one way - using a metal mold rather than paper. There was no need to invert and suspend after baking.
Hello everyone! My name is Jasper and i work in the recreational Cannabis sector as Director of infused products. Currently i am working on building an approx 3500 sqft confection/bakery production kitchen and solidifying recipes & formulations that will be made in large scale batches. Look forward to what this forum has…
hi everyone ! im wishing you guys well :) my name is kameel currently work in kitchen and im getting a difficulty in a brownies as in tend to dry and hard which im confuse if im having a poor recipe, wishing anyone can help me out from this thanks !!
hello, I have a problem with these potatoes. whenever I try to fry the potatoes they become soft and oily. what's the solution besides starch?
Cold smoked pork loin with some salad, tai basil, and a horseradish / Dijon mustard crème. The texture of the loin is more comparable to smoked salmon than to pork meat. Butter soft. 24 h cold smoked over beech wood powder. I completely forgot about the sauce/ crème even through it was a good match to it, it clearly would…
I'm not sure I'd do this any other way in the future.1) Sous-vide pork large (app 2/lb) shoulder "steak" at 140'F for 12 hrs. (Chill)2) From cold, season/sear on both sides to brown.3) Put out in smoker for 2 hrs at low temp just to warm through and get smoke.4) Consume - PHENOMENAL!…
Hello! Anyone to know how these buns looks like this? Its seems that they are brushed with something similiar to lye but they are not. They brush them just tiny bit with egg wash (as you see on the top) which is 50/50 mixed whole egg and milk. I have recipe for dough but its not something special just regular brioche bun…
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