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
Dinner December 10, 2025For my toddler: Little Chef today we have prepared for you Baked Salmon, Cheddar Mash, and Roasted Carrots. Enjoy
Dinner December 10, 2025Crispy air fried tofu. First time cooking tofu. Ate it before in dinning hall, now it’s my turn to cook it.
