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.
jjason82 on February 18, 2026 7:04 am I’d personally take a lot less dill on mine but they still look great
5 Comments
That looks great, enjoy it!
Is that dill? gonna be super strong
I’d personally take a lot less dill on mine but they still look great
Looks fantastic!!
Why so many?