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.
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
AutomatonVigor on February 18, 2026 8:19 pm Looks amazing!! I’m looking at making some myself this weekend, could I get your recipe?
3 Comments
Looks delicious!
Looks amazing!! I’m looking at making some myself this weekend, could I get your recipe?
Looks good 👍