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.
Culinary Porn March 2, 2025I made Hispanico cheese with a smoked paprika and olive oil rind. Aged three months.
Culinary Porn February 12, 2025Flank Steak, Fondant Potato, Cured Egg Yolk, Chimichurri, Parmesan Crisp, Fried Onions & Garlic
