/ck/ - Food & Cooking

[Anonymous No.16157818]

His recipies filtered me big time

[Anonymous No.16158601]

>>16157818
>that masterclass will be $7,99, sir!

[Anonymous No.16159112]

https://youtube.com/watch?v=BVb11XfAce4
https://youtube.com/watch?v=6LNnJN0uR14
https://youtube.com/watch?v=OAwaV-e81WQ
https://youtube.com/watch?v=A4R6MKlLDgc
These should be easy enough to do.

[Anonymous No.16159139]

Serial killer eyes

[Anonymous No.16159172]

Made his salmon quiche some time ago, barely kept myself in check from eating the whole thing at once.

[Anonymous No.16159294]

Just made chocolate flan, someone posted the measurements in the comments. It turned out okay, I forgot to blend it so it might be kind of chunky. Will post pics later tonight.
He has some simple recipes, just take his instructions with a grain of salt. You won't have his technique or equipment so things will turn out different.

[Anonymous No.16159304]

French desserts feature vanilla too much, for me.

I like vanilla ice cream, but as an all-purpose flavor to be included in all desserts, no.

[Anonymous No.16159432]

>>16157818
I follow Chef John recipes 90% of the time and results are amazing but Bruno did indeed filter me. Basically any time a dough matrix is involved I prefer to just get store bought and follow the rest of the recipe from there on.

[Anonymous No.16159479]

>>16157818
That's because he's the real deal

[Anonymous No.16159497]

Is it just me or is dessert a lot more technical and time consume than entree’s? I can think of a good number of desserts I’ve fucked up but maybe only a couple main courses.

[Anonymous No.16159558]

>>16159304
fuck off cunt you have no clue what you're talking about, vanilla improves all desserts

[Anonymous No.16159572]

>>16159497
You can sometimes improvise your way out of a main course and adjust seasonings and temperatures on the go, but dessert and pastry-making is so dependant on following the correct order of steps and timings that one or two mistakes tends to throw it all off kilter.

[Anonymous No.16159574]

>>16159497
Yes, baking tends to be more of a science. If you have too much or too little of an ingredient, or even if you overwork your dough it changes the final product.

[Anonymous No.16160145]

>>16159497
Yes, you cant unbake stuff, or add sugar once all is baked, or take sugar away unlike main course

[Anonymous No.16160207]

I've done his chocolate eclair recipe, his beef burgundy, and his cassoulet and they all came out fantastic.

[Anonymous No.16160231]

I made this Bruno recipe for a special occasion a few months ago while also as a test of pastry skill.

https://www.youtube.com/watch?v=UH_OhUqkBKA

Lot of things going on with a joconde, praline and chocolate crunch, passion fruit curd, matcha white chocolate ganache montee and tempered chocolate decorations. I thought the taste was nothing exceptional, but again, more of a test of pastry skill.

[Anonymous No.16160378]

>>16160207
Nice!

[Anonymous No.16160810]

>>16157818
Bruno's recipes always look amazing and usually turn out well for me, though I'll have to admit that Chef John is probably my major YouTube cooking mentor. Sometimes Babish has some good basic techniques, though I often find him both condescending and inaccurate.

[Anonymous No.16160817]

>>16157818
Can you understand his english ?

[Anonymous No.16160837]

>>16160817
You’re a retard if you can’t understand English just because of an accent. Never travel abroad.

[Anonymous No.16160850]

>>16160817
Easier to understand than most brits actually.

[Anonymous No.16160857]

>>16160837
I'm french and he talk like a high schooler. I can't stand him speaking english, it's like he's just reading a text without understand shit.

[Anonymous No.16160871]

>>16160850
It's hard for me to understand black people. They are so lazy they don't move their heavy lips and tongue correctly, yunowat'msaying.

[Anonymous No.16160887]

>>16160871
Dayyyyyyyyyyyyyum

[Anonymous No.16160912]

>>16160887
Shiiiiiiiietttt

[Anonymous No.16160922]

>>16160912