post things you've cooked

[Anonymous No.8152448]

Strawberry, rose, and raspberry tart

[Anonymous No.8152449]

Apple, vanilla bean, & cinnamon bread pudding

[Anonymous No.8152455]

Dragonfruit, pear, and almond

[Anonymous No.8152459]

Guava, mango, coconut, & elderflower

[Anonymous No.8152463]

Black sesame, dark chocolate ganache

[Anonymous No.8152470]

Tiramisu inspired profiteroles (chocolate & coffee mascarpone cream)

[Anonymous No.8152472]

Caramelized honey w/ blood orange

[Anonymous No.8152479]

Dark chocolate, almond, & bruleed banana mousse cake

[Anonymous No.8152484]

Lemon, strawberry, & grapefruit tart

[Anonymous No.8152493]

Lemon, orange, strawberry, and elderflower "opera cake"

[Anonymous No.8152496]

Salted caramel, roasted pineapple, candied pistachio millefeuille

[Anonymous No.8152504]

Strawberry, passionfruit, blackcurrant, pistachio, ginger

[Anonymous No.8152507]

40% milk chocolate almond praline & cognac bonbons

[Anonymous No.8152512]

Red velvet inspired mousse cake - velvet textured chocolate mousse, almond praline, vanilla parfait

[Anonymous No.8152515]

Matcha, rose, and elderflower

[Anonymous No.8152519]

Pina colada inspired - pineapple mousse, rum & coconut mascarpone cream, coconut biscuit, chocolate & passionfruit cremeux

[Anonymous No.8152523]

Blackcurrant, rose, almond, green tea

[Anonymous No.8152529]

Matcha & yuzu eclair

[Anonymous No.8152531]

Salted caramel, maple syrup, pecan, and almond

[Anonymous No.8152534]

Yuzu, saffron, blackberry, hazelnut, passionfruit

[Anonymous No.8152537]

Bergamot, jasmine, & elderflower tart

[Anonymous No.8152546]

Plated dessert - vanilla parfait, pecan praline

[Anonymous No.8152550]

Passionfruit & dark chocolate with floral notes

[Anonymous No.8152553]

Last one

Bonus non pastry - 5 spice fried duck hearts, 64 degree egg yolk, hibiscus balsamic reduction

[Anonymous No.8152636]

>fat girl
>twink faggot
which one are you, OP?

[Anonymous No.8152761]

>>8152537

This looks like a 'za from the thumbnail.

Your desserts are all beautiful OP! I wish I was better at desserts but I can really only make banana bread and tiramisu.

[Anonymous No.8152890]

Nice blog post

Memes aside, they look really good keep up the good work.

[Anonymous No.8153086]

>>8152553
chicken heart?

[Anonymous No.8153181]

>>8152519
why the fuck are there seashells on it?

[Anonymous No.8153361]

>>8153181
Those are white chocolate
>>8153086
Duck hearts

[Anonymous No.8153711]

Are you a professional baker? Care to share some tips with us?

[Anonymous No.8153733]

>>8152448
I remember you posting this stuff a few months ago. What are you up to now? What skills/techniques have you improved?

[Anonymous No.8153742]

you should get some cross section shots

[Anonymous No.8153814]

what the fuck, all of this stuff is amazing

and reverse image search isn't showing anything for me

A+ OP

[Anonymous No.8153829]

OP you work in restaurant?

[Anonymous No.8153853]

>>8152472
can you explain how you pulled these quenelles please / what we're lookin at here

thanks in advance

[Anonymous No.8153869]

Distilled water, frozen into crescent shapes, on 1-inch (one-inch) sliced white bread.

[Anonymous No.8153874]

>>8153814
It's mostly/only reposts from many months back though.

[Anonymous No.8154081]

[Anonymous No.8154192]

Baked mac and cheese

[Anonymous No.8154202]

Ground beef stroganoff


Was good, but I put too much mustard in it

[Anonymous No.8154229]

>>8154202
I've never seen mustard on beef stroganoff before

[Anonymous No.8154325]

>>8154202
>stroganoff
>mustard
nigga what?

[Anonymous No.8154893]

My attempt at a 'go 'za from lat week. I can see why people defend it now, shit was cash.

[Anonymous No.8154911]

just made a bunch of pelmeni

inside: ground beef rib and pork rib, sautéed onion and garlic, salt, and msg.

[Anonymous No.8154916]

>>8154911
potato gratin

[Anonymous No.8154929]

>>8154893
Looks really good, anon. 9/10 '' I would have browned the crust a little more but that's just personal preference.

>>8153814
Thanks! >>8153874 is right, only my last 7 posts are new since the last time I posted

>>8153733
Been pretty busy with work/traveling so not much time to cook lately. I have been slowly tweaking my glaze recipe and I think it's getting better. Also got a sous vide immersion circulator so I've been having some fun with that as well.

>>8153853
Those are caramelized honey with blood orange, encased in a dark chocolate shell. I just used a quenelle shaped chocolate mold.

[Anonymous No.8154942]

Artichoke pasta salad based on Alton Brown's recipe mixed with leftover chicken paprikash that I shredded up.

[Anonymous No.8154958]

>>8154929
Thanks, man, I tried. First time making a deep dish.

[Anonymous No.8154967]

>>8154893
Nice job, looks great.
If you try it again, go for a thinner, crispier buttery crust. In Chicago, that's how you tell the real shit from tourist food.

[Anonymous No.8155082]

>>8152448
Holy shit these are amazing. Please marry me OP.

[Anonymous No.8155083]

>>8154967
that crust looks awful t b h
>burned on top
>severely undercooked on the bottom

[Anonymous No.8155093]

>>8153869
Kek

[Anonymous No.8155099]

>>8155083

>severely undercooked

what?

[Anonymous No.8155198]

I made these cauliflower wings last weekend. They turned out really nice, I tried a different blend of spices and a lower temp + longer time. I usually can't get them to crisp up (they usually turn out with a "softer" batter) but I think I finally figured it out.

[Anonymous No.8155203]

>>8155198
They look dam good.
One thing i do miss since becoming vegan is Buffalo Wings. What's the recipe you use?

[Anonymous No.8155250]

>>8152448
OP I don't have any pictures but I do have signature recipes. Those desserts look amazing; you did a hell of a job.

Foolproof brownies:
Preheat the oven to 350F and grease any baking pan. Pie pans and skillets work, but any old brownie baking pan will do.
4-6 oz. 60-70% dark chocolate (equal exchange is great)
1 stick of salted butter or 1/2 cup Earth Balance soy-free margarine (trust me; still ok)
Melt those together on minimum heat and add 1 cup of white sugar. Stir well and add 1 teaspoon vanilla (or 2 if you want). Stir and add 2 eggs. Stir well and add 1/2 cup of flour just until no more floury streaks remain. Pour the brownie batter into the pan, smooth the top, put it into the oven, and bake for 35-45 minutes or so (check it at 35; toothpick in middle should come out clean when it's done)
Sometimes I add a spoonful of instant coffee to the batter. Sometimes I add different kinds of vanilla.

Best butter flavoring: mix butter or margarine with minced chives and red miso paste

Best tomato sauce: Go to the farmer's market and buy a ton of very ripe red heirloom tomatoes. Take out the stem bit, chop them up, add some cloves of minced garlic, add some salt, and stew them in their own juices, simmering on medium-low, for 3-4 hours.

Always add lemon juice to homemade tuna salad.

Matcha bubble tea
Milk or soymilk powder
Sugar
Matcha powder
Jasmine green tea leaves
Tapioca pearls (prepare these like the package says; I'd go for the plain white ones and cook them with brown sugar)
Brew 1 cup of double-strong jasmine green. Mix 1 tablespoon matcha powder, 1 tablespoon sugar, and 1 tablespoon milk powder thoroughly. Add a little bit of tea, stir vigorously until the powder dissolves, then add some more until you have about 3/4 cup of liquid in there. Get 1/2 cup of ice, stir it in there (or shake it for a minute if you have a drink shaker, you lucky bastard), and let it sit while you add 2 tablespoons bubbles to a glass. Strain it into the glass.

[Anonymous No.8155259]

Sounds good as fuck

[Anonymous No.8155267]

>>8155198
exact recipe please for the love of christ

[Anonymous No.8155320]

>>8155203
>>8155267
I don't have an /exact/ recipe since a lot of my spice are "to taste", but here is the general rundown of what I used and what I did:

>flour
>garlic powder
>onion powder
>chili powder
>smoked paprika
>cayenne pepper
>white pepper
>salt & pepper

Preheat the oven to 350F, grease your baking sheet, and cut up your cauliflower. Mix all the dry ingredients above together, then add water until it resembles a thick "pancake batter" type of consistency. Dump all your cauliflower straight into the mixture and use your hands to mix it together. This part is important, because you want to make sure you get batter covering the cauliflower almost completely.

Then pick them out and put them on your baking sheet, and place them in the oven. I used two sheets, and one was on the lowest rack (nearest to the heat in my oven) and the other was in the middle.

I baked them for about 20 minutes, then switched them and put them in for another 5. After that I flipped them over using a fork, and repeated the process.

After the cauliflower was starting to get a nice crisp feel, I took them all out and dumped them into a bowl with a mixture of melted butter/margarine and Frank's Red Hot. I mixed that up fairly thoroughly, so all of the cauliflower was covered, place them back on the sheet, and popped them back in for around 15 - 20 minutes, flipping them midway, until all the moisture from the sauce mix was gone and they seemed to be nice and crisp.

[Anonymous No.8155419]

>>8155320
id eat your ass thank you

[Anonymous No.8155540]

>>8155250
why heirloom? always thought san marzano was the tomato of choice for sauces

[Anonymous No.8155755]

>>8155083
It's caramelized, not burned. :)

You don't need to take it to the extreme Pequod's does, but the rim of a Chicago pizza should be wafer-thin and crunchy.

[Anonymous No.8156457]

Why do all threads eventually devolve into 'za threads? I'm so sick of this meme

[Anonymous No.8156575]

i make this thing a while ago ceviche de pescado