846 pts · November 18, 2012
Ottolenghi's hummus is simple & legit: https://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html
honey and sprinkle of chilli flakes. Works really well. This shape: https://www.flatoutbread.com/recipes/arugula-mushroom-flatbread-pizza/
Tip for pizza base: roll out dough into long oval, makes for easier shaping and slicing. A delicious finishing touch is a drizzle of 1/2
Does being on keto interfere with tasting buttercreams, etc. for consistency? Being a ketogenic cake decorator musn't be easy.
E.g. https://www.youtube.com/watch?v=Sen-kIQ3dig
fat-soluble gold colouring, and use a new/clean artist's paintbrush to paint the text inside the molds before filling 2/.
Your molds look great! Which tempering method did you use? To make the process easier, you can mix melted cocoa butter with some 1/
Writhe or die.
Partially carving the centre tree including the ridges and painting it white is genius, great work!
You work in an M.C. Escher painting?
In 2013 a teenage girl died in Dublin from peanut-related anaphylaxia after eating Chinese food, pharmacist wouldn't give our EpiPen wit 1/2
Also known as "The position of fuck you": https://www.youtube.com/watch?v=xdfeXqHFmPI
As an Irishman... meh.
al baked or cold-set cheesecake. There is a recipe here for "Cheezoo-Kaykee": http://joepastry.com/2011/making-cheezoo-kaykee/ 2/2
Baker here. Japanese cheesecake is almost like a sweet cream cheese soufflé, which explains why it's lighter and airier than a tradition 1/2
prevent air bubbles. Deposit batter into piping bag, then pipe that into a new piping bag. Bit of extra work, but gets the job done. 2/2
Looks more like macaron batter to me, as it's on silicone paper on a baking tray. Francisco Migoya has a technique for piping éclairs to 1/2
HOOOOOOOOOOOOOOOOOOOOOOOOOOO
Thundercats!
Chester Carlton would be ashamed to see this.
Don't forget vagabonds, whippersnappers, rotters, rascals, and louses, too.
http://joepastry.com/2011/japanese-cheesecake-recipe/
2/2 and/or flavouring, e.g. chocolate. Typically warmed to 40C and poured over frozen cakes. Not too sweet and has a great shine.
1/2 Glazing or "glaçage" in French. Mixture of liquid (water or milk), glucose syrup, sugar, gelling agents (gelatin or pectin), and colours
It's actually Peter Gilmore's five texture chocolate cake, not a classic coulant au chocolat: https://www.youtube.com/watch?v=-E9V8Fd0Em8
Pretty sure it's "Volver" by Pedro Almodóvar.
iai lmao
1.5 minute recipe by Heston Blumenthal here: https://www.youtube.com/watch?v=eEhEgiaSQns
http://fray.com/drugs/worm/
As a non-Magyar, my favourite is "Azt a fűzfán fütyülő rézangyalát!"
Ottolenghi's hummus is simple & legit: https://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html
honey and sprinkle of chilli flakes. Works really well. This shape: https://www.flatoutbread.com/recipes/arugula-mushroom-flatbread-pizza/
Tip for pizza base: roll out dough into long oval, makes for easier shaping and slicing. A delicious finishing touch is a drizzle of 1/2
Does being on keto interfere with tasting buttercreams, etc. for consistency? Being a ketogenic cake decorator musn't be easy.
E.g. https://www.youtube.com/watch?v=Sen-kIQ3dig
fat-soluble gold colouring, and use a new/clean artist's paintbrush to paint the text inside the molds before filling 2/.
Your molds look great! Which tempering method did you use? To make the process easier, you can mix melted cocoa butter with some 1/
Writhe or die.
Partially carving the centre tree including the ridges and painting it white is genius, great work!
You work in an M.C. Escher painting?
In 2013 a teenage girl died in Dublin from peanut-related anaphylaxia after eating Chinese food, pharmacist wouldn't give our EpiPen wit 1/2
Also known as "The position of fuck you": https://www.youtube.com/watch?v=xdfeXqHFmPI
As an Irishman... meh.
al baked or cold-set cheesecake. There is a recipe here for "Cheezoo-Kaykee": http://joepastry.com/2011/making-cheezoo-kaykee/ 2/2
Baker here. Japanese cheesecake is almost like a sweet cream cheese soufflé, which explains why it's lighter and airier than a tradition 1/2
prevent air bubbles. Deposit batter into piping bag, then pipe that into a new piping bag. Bit of extra work, but gets the job done. 2/2
Looks more like macaron batter to me, as it's on silicone paper on a baking tray. Francisco Migoya has a technique for piping éclairs to 1/2
HOOOOOOOOOOOOOOOOOOOOOOOOOOO
Thundercats!
Chester Carlton would be ashamed to see this.
Don't forget vagabonds, whippersnappers, rotters, rascals, and louses, too.
http://joepastry.com/2011/japanese-cheesecake-recipe/
2/2 and/or flavouring, e.g. chocolate. Typically warmed to 40C and poured over frozen cakes. Not too sweet and has a great shine.
1/2 Glazing or "glaçage" in French. Mixture of liquid (water or milk), glucose syrup, sugar, gelling agents (gelatin or pectin), and colours
It's actually Peter Gilmore's five texture chocolate cake, not a classic coulant au chocolat: https://www.youtube.com/watch?v=-E9V8Fd0Em8
Pretty sure it's "Volver" by Pedro Almodóvar.
iai lmao
1.5 minute recipe by Heston Blumenthal here: https://www.youtube.com/watch?v=eEhEgiaSQns
http://fray.com/drugs/worm/
As a non-Magyar, my favourite is "Azt a fűzfán fütyülő rézangyalát!"