Practicing my Carbonara technique for culinary school. 🍝 Working on that silky emulsion without overcooking the eggs. Does the sauce consistency look professional enough or should I aim for something a bit tighter? Would love some feedback from fellow home chefs!
Elevated French Toast: brioche, berry reduction, and vanilla bean scoop. Aiming for a balance of textures and height.
mellow_leo on February 18, 2026 2:13 am I just want you to know I can smell this picture and I’m jealous.
buckethead13 on February 18, 2026 5:06 am Looks delicious but it’s borderline smash. When I smash mine I could see through the patties.
calicoarmz on February 18, 2026 6:07 am My OCD is wondering why you didn’t lay the 3 slices of bacon at 120 degree intervals.
5 Comments
I just want you to know I can smell this picture and I’m jealous.
That bacon is giving me dirty looks. 🥓
Mmmm mmmm mmmm
Looks delicious but it’s borderline smash. When I smash mine I could see through the patties.
My OCD is wondering why you didn’t lay the 3 slices of bacon at 120 degree intervals.