Practicing my Carbonara technique for culinary school. π 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
Garnished with green onions. The carrots and potatoes were finished with butter, garlic, thyme, and rosemary. by sydbarrettscat Food
OutwithaYang on February 19, 2026 12:53 am We got a lot of 5-star chefs on this subreddit. You included. π
Tigercat92 on February 19, 2026 12:56 am That looks amazing. Might try something like that this weekend.
SweatingSeltzerGirl on February 19, 2026 1:19 am TGINAI (thank god itβs not AI) gonna try to make this a thing.
4 Comments
We got a lot of 5-star chefs on this subreddit. You included. π
That looks amazing. Might try something like that this weekend.
TGINAI (thank god itβs not AI) gonna try to make this a thing.
Those potatoes sound good.