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
Seasoned beef and onions in a tender wrapper, and topped with an herby yogurt sauce. by 1bluepom3granate Food
4 Comments
I just had that in Tucson. It was wonderful!
This is what I want to eat today! Yum
I wonder which way the Mandu influence goes
those look amazing