[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 808 KB, 1396x2688, Snapchat-699441601.jpg [View same] [iqdb] [saucenao] [google]
11834672 No.11834672 [Reply] [Original]

Did I do good?
This was my first time

>> No.11834680

>>11834672
show me the inside of one

>> No.11834688

Pillsbury?

>> No.11834689

>>11834680
Yeah, and your butt too, OP.

>> No.11834717

>>11834689
I know there are rules here, sharpie in pooper, shoe on head, today's paper, and inside of croissant

>> No.11834739

>>11834672

Gibs me pls

>> No.11834784

Looks alright. Inside of croissant now.

>> No.11834796

show uncooked interior

>> No.11834919

>>11834717
Come on you shit show us already.

>> No.11834955

>>11834672
this is most likely brioche not croissants
making croissants at home is pretty hard if you're not a professional and use regular butter

>> No.11835066

>>11834955
>pretty hard if you're not a professional and use regular butter
maybe if you'r cooking with cerebral palsy

>> No.11835070

>>11835066
Why would I make bread with celery and parsley?

>> No.11835074

>>11835070
because those are both delicious in stuffing

>> No.11835106

They look more like medialunas, the Argentine version. But they look yummy op.

>>11834689
Lmao

>> No.11835125

>>11834672
I pulled some sweet roll dough from the fridge to come to room temperature.
instead of making regular cinnamon rolls, would cutting triangles and rolling them like croissants work out?

>> No.11835429
File: 2.97 MB, 4032x3024, 20190130_132801.jpg [View same] [iqdb] [saucenao] [google]
11835429

OP here

Interior as requested

Thoughts?

>> No.11835434

>>11835429
Definitely medialunas

>> No.11835437

>>11835429
Looks a bit soft.

I mean, it looks delicious and 100% would eat with a cup of coffee, but shouldn't the exterior be super flaky and crunchy?

>> No.11835457

>>11835434
Correct me if I'm wrong, but everything I'm seeing online says Medialunas are basically the same dough, but with sugar added to the eggwash/glaze

These have just a regular eggwash with a bit of water

>> No.11835859

>>11835429
Looks good

>> No.11836162

>>11835437
It's been sitting for a few hours and got a little soft. I would probably need to cook them at a higher temp to get a long-lasting crust, but when they are fresh they are super crispy on the outside. It's not perfect by any means, but they're good to me

>> No.11836534

>>11834672
Looks really tasty anon, good going

>> No.11837391

Nice work OP. Would smash/10. Have you watched The French Guy's video on croissants?

>> No.11837404

>>11837391
Alex is based. I just tried out his technique for cacio e pepe and it worked flawlessly.

>> No.11837416

>>11837404
Not sure why my post got deleted, weird. Not usually a fan of food youtubers, but his stuff is really great.

>> No.11837427

>>11837391
I have watched his videos, I just couldn't wait for the final results of this series. I followed a recipe by Joshua weissman on youtube. He's kinda cringe but they came out well.
I didn't use European butter because I didn't want to run to the store, so this was more just getting the technique down.

>> No.11837445

>>11834672
First time, also a waste of time.
These are two for $1 at the local bakery which certainly does it much better than you ever will.
If you choose to make this at home, your time is verified completely worthless. Unless you are trying to build a portfolio of sorts to work at said local bakery. Enjoy getting up at 2 AM for work every day.

>> No.11837473

>>11837445
>He doesn't know the joy of the smell of fresh croissants baking in your own home
Feel bad for you my guy.

>> No.11837489

>>11837445
Please tell me more about this imaginary bakery that is near me?
Why bother making anything yourself if this is your attitude towards cooking.

>> No.11837499

>>11835429
Inside's good but the outside isn't crunchy, what the hell kind of a pastry is that

>> No.11837507

>>11837473
>>11837489
Angry bored housewives detected.
I guess I will never know the joy of having endless time with noting important to accomplish.

>> No.11837512

>>11837445
>$1 at the local bakery
Not everyone live in yurrrrup. Americans have decided to price these at $3 minimum.

>> No.11837516

>>11837499
Because that guy is a fat fuck who never cooks for himself

>> No.11837526

>>11837507
Lol you're bait is so fucking weak man

>> No.11837536

>>11837445
I'm glad you like the walmart croissants, but they really do not compare to home-made.

OP, you done good, especially for a first try. It seems you may have overproofed or let the dough get too warm during processing though, leading to a lack of definition in your layers and possibly decreased flakiness. They look very pretty though, and I would totally eat them with gusto

>> No.11837546

>>11834672
Fucking terrible

>> No.11837567

>>11837526
Real people dont have time to waste doing this shit just because its a "hobby".
Bored housewives are captured slaves, and cling to stupid shit like this, pointless as it is when they ARE actually 50 cents, and then post pictures online to get validation from other members of the same class.
I'm not buying it. They look good, but the real question is why dont you do something valuable with your time? This creates no value.

>> No.11837570

bottoms burnt cunt, you can't hide your shame from me

>> No.11837582

>>11837567
I'm sorry your boss makes you work 80hr a week, I guess I'd be coping pretty hard too if I was that miserable.

>> No.11837591

>>11837567
OP learned a skill today, post a picture of the value you added to your life today

>> No.11837603

>>11837567
You're on a cooking board you fucking dolt.
Let me guess, you only eat soylent because anything else is a waste of time, especially when you have (((more important))) things to do.
What do you do with your time that is so valuable? Sucking your wagie boss's dick?

>> No.11837605

>>11835070
based

>> No.11837609

>>11837391
Why do that when you can watch a trained pastry chef with a specialty in bread (Bruno Albouze) make them instead? It's like learning how to draw from a sonic fan account on deviant art.

>> No.11837613

>>11837567
Fuck right off, McDickhead. Your existence is pointless and you'll realize it only too late.

>> No.11837615
File: 47 KB, 657x879, 1537919884824.jpg [View same] [iqdb] [saucenao] [google]
11837615

>>11837567
This is some peak cope level

>> No.11837627

>>11835429
Interior looks good but the crust is just a bit too thick I think ? Hard to tell without having seen it irl.
Anyway would definitely eat without a complaint. 9/10

>> No.11837645

>>11837567
Real people with aspirations dont have time to shit post you retarded troll

>> No.11837657
File: 112 KB, 800x600, cacio-e-pepe-4-high.jpg [View same] [iqdb] [saucenao] [google]
11837657

>>11837591
>>11837404
Made a velvety ass pasta using only water, pasta, cheese, salt and pepper.

>> No.11837668

>>11837567
>be living in omg le fast lane
>somehow find the time to go to cooking board on a Cambodian mollusc husbandry forum
>get assblasted because somebody baked something
Hmmm

>> No.11837671

>>11837567
At least OP is actually making something, which is miles ahead better than your hobby, which is... what? Being a royal cunt on 4chan?
Fuck off.

>> No.11837679

>>11837567
imagine being a slave to the machine of capital and calling people not working doing whatever they want slaves

>> No.11837683

>>11837679
This
Absolute kek

>> No.11837689

>>11834672
>>11835429
loosk real good, but the outside should be flakier/ crispier. you probably did this already but make sure you use cold butter when making them and work quickly

>> No.11837696

>>11837657
and it looks fucking disgusting. Get some real cooking skills, you pathetic mongoloid reddit scum

>> No.11837799

>>11837657
Looks good anon good job

>> No.11838053

>>11837516
faggot

>> No.11839111

Looks good OP.
Would definitely have with coffee for breakfast.

>> No.11839340

>>11834672
Based, would love to have one of those bad boys with cup of tea even tho I am not fan of sweet pastries.

>>11837567
Better go back to work then. Boss is watching you.

>> No.11839622
File: 128 KB, 239x372, 1547869214196.png [View same] [iqdb] [saucenao] [google]
11839622

>>11835429
looks bretty gud would eat

>> No.11840712
File: 28 KB, 480x389, Snapchat-872677224.jpg [View same] [iqdb] [saucenao] [google]
11840712

>>11839622
Thank you based steve
Please put out new videos

Pic related, btw

>> No.11840729

>>11837609
this, bruno is my personal god.
his tutorials were super interesting to watch.

>> No.11840734

>>11835457
I find medialunas are much denser, and the dough is not as flaky as a croissant's. Or french croissants at least, I'm not sure what goes for croissant in the US or in other places.

t. argie who visits France often

>> No.11840739

>>11835457
>>11840734
Oh and to be clear I didn't mean this badly. It's almost a compliment in fact, I like medialunas way better. Nice job OP.

>> No.11841158

>>11837404
i really hate his voice/tone/humor, but he's quite good i have to admit