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.
Dinner January 26, 2026I’m a 19 year old student who’s recently learnt to cook and I absolutely love it!! Here’s some of my recent dinners :)
Dinner January 26, 2026I’m sick so my gf made me “Brændende kærlighed” (“Burning Love”), a classic Danish dish
