/ck/ - Cook

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When life gives you lemons, make lemon sorbet.

Followed Angelo Corvitto's recipe from his book The secrets of ice cream, ice cream without secrets page 197. 

Candied the lemon peels and added them to the sorbet. Next time i probably won't do this step.

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>>492
For those wondering, Saccharose is just sucrose--table sugar.
One of the secrets of good candied citrus peel is soaking them in several changes of water over 3-5 days, then candying them.
>ice cream without secrets
looks haute.
I make my own ice cream as well, being fed up with the garbage one would buy in the grocery store.
I've made custard style, and even found an almost mint condition electric ice-can style one exactly like the one I grew up with. The dasher was either never used , or cleaned well after only a few uses.
Still, the 3 ingredient base and almost infinite add-ins is my go to.
You just have to plan ahead 8 hours for the freeze.

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I've made many others like caramel apple, Blueberry buckle, chocolate cookies and cream, and gingersnap apple.
I'm all ready for Strawberry next, the berries are macerated and I'll probably add another ½C of simple syrup and reduce before incorporating.
The great thing about this ice cream is that unlike the store versions, even high end, this is satisfying enough that a proper serving of ½Cup is satiating and you don't want any more like the stuff with corn syrup and 3 different kinds of food gels/gums.

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>>498
>>499
>For those wondering, Saccharose is just sucrose--table sugar.
Yeah they didn't make much effort for the english translation.
For candied peels i blanch them tree times, (bring to boil in water, dump water, repeat two more times) it removes the bitterness of the zist or albedo (the white part). Both the candied peels and the sorbet are super tasty it's just they don't move in the same direction, i struggle to explain it better. I made an orange sorbet with candied orange peels and it was a banger, but  for the lemon i think just the sorbet is better on it's own.
I candy the peels in a syrup made of sugar, water, star anise, pepper seeds, vanilla and lemon juice. Simmer for 1h30, covered then leave covered for the night until next day.

Angelo Corvitto's book is really thorough, can't say i've read it all. I also use icecreamcalc.com's software for when i try to make my own recipes.
The way you made the ice cream, if i understand it, reminds me of the spanish helado de nata or the italian fior di latte both really really good imo. For ice cream I usually make a custard (crème anglaise) and bring it to 89°C for extra thick consistency (only possible if you blanch the egg yolks and sugar before mixing, otherwise the eggs yolks start to cook at this temp)

Even though i've got a basic compressor ice cream machine (great deal on marketplace) i still prefer to let the mix mature a night in the fridge for better flavours and faster churning in the machine resulting in smaller crystals.

>I'm all ready for Strawberry next
Haven't made strawberry ice cream yet but I've just made strawberry sorbet following the recipe from Lenôtre's book Les recettes glacées de l’Ecole Lenôtre page 59. Consistency is a tiny bit hard when stocked in a -18°C freezer but it's really tasty, you just have to think about taking it out maybe five minutes before eating. Still i think i'll rearrange the recipe for a better scoopability at -18°C.

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>>509
That looks great anon.
do you work ing a proper kitchen, or are you just really into great food?
I worked as a sous in the 4 winds here and with several other good chefs. NGL, It always galls me a bit when I hear people get called "Chef" here when their skills are tantamount to "The only line cook who stuck around"
Also, Being completely frank with you, You may be operating at a level above what I've done in more than a decade.
It's refreshing to see a poster here using technique instead of simply.

SO... What I did for the Strawberry. took the strawberry maceration, and made a ¼ demerara sugar+¼ water simple syrup, and brought it to clarity. (this is for Lurkers really,) brought it to a small pearl simmer and added the strawberries and juice. then I brought it up to almost jelly stage,(~110C°-215F°) then let it cool. It was a little tight so when it was cool I added 1t. lime juice,(forgive me it was organic squeeze lime,) since I'd decided to experiment with a strawberry cheesecake flavor and wanted the brightness of the acid to emulate the sharpness of actual cheesecake.
I then added about 1 C. of roughly chopped graham crackers at the very end.
I will say one thing that truly enrages me is that the last time I made the "Cheat" Ice cream, I used heavy whipping cream with ONE ingredient: CREAM.
This time, as I was cleaning up I noticed that the ingredients on the "Organic" Heavy Whipping Cream contained Gellan gum.
Now, generally I'm okay with a lot of food science, but here in the States they've gone OFF THE RAILS with food additives.
Gellan gum is a MERCK labs product, and there's NO WAY in HELL that I'm going to believe that a bacterial polysaccaride, grown in a vat and fed with American corn syrup is NON-GMO.
In fact, it ISN'T, but the The International Food Additives Council claims it's acceptable.
I find that hard to swallow,(pun intendere) especially since SUCRALOSE, a now known Genotoxin, is not listed in a search--Odd seeing as how it's one of the biggest food and beverage additives in the US and the IFAC is headquartered in Washington D.C.
Seems like a Puppet to me.

Anyway, sorry for the rant.
I'm just continually shocked at the continuing, willful contamination of the food supply.
Have a nice Afters webm for your trouble--perhaps it will inspire anon to Aspire higher

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>>510
>do you work ing a proper kitchen, or are you just really into great food?
Just really into food, never worked in kitchens. I'm just a monkey following recipes, slowly getting the hang of it. Part of the appeal is having a say in the quality and type of ingredients and trying to avoid as much goyslopped poison as possible.

Tonight i made my first cannelés, can't say i'm upset with the results. First batch was better than the second, over corrected too much for the second. I think i had too much butter in the mould for the first and it didn't cook properly the bottom, so second batch i put less butter and also didn't put the moulds in the fridge prior to pouring in the batter so only the center rose, making a difform mushroom. 
The batter was left 48h in the fridge to mature. They're super tasty, crunchy on the outside, soft and fluffy in the inside. I am really happy for a first try. 

Really nice video, something to strive for. I hope to get to a tenth of this level of ease and skill one day.

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>>512
If it weren't for the fact that even top tier restaurants will swallow your soul, I'd say you missed your calling.
You have the chops, the ability to understand concepts like subtlety and flavor profiles.
But they,(restaurants,) really will/can run you right into the ground. I got out of kitchens for 2 main reasons: 
I started to hate cooking, and I realized if I went full blown career, the market is fickle and you will give up evenings, weekends and holidays for the rest of your working days.
>Tonight i made my first cannelés
Those look breddy damn gud.
Like I said, you have the knack.

I looked it up on a decent site:
https://chefiso.com/p/canneles-caneles-recipe/

 I can imagine the bite. Copper molds?
I've never made those, but If you want to try for autistic authenticity, I guess the molds were traditionally brushed with beeswax, or a combination of butter and beeswax.
kek, I'll bet you have madeleines molds too, don't ya?

As a child, I'm thankful that my mother involved me early with some of the magic of cooking. We made crepes, played with meringue and Choux paste, Saturday night was usually  family make our own pizza night, and even ,(gasp!) made gluten puffs.
I did try out the ice cream last night-- ruined!
I don't know if the acid in the Stawberry compote made the gellan gel worse, but the mouthfeel was at once slimy and sticky; as if someone had dumped mucillage into it.
FUMING at the absurdity of it.
It looks perfect
---Enough of that!---
I really do prefer a "grown-up dessert" to the standard Ameritard sugarbomb.
One possible exception would be Trifle.
Ladyfingers, fruit and pudding in a capped, footed, green glass trifle dish was a standard at my house at the holidays, I'll have to ask where that thing went.

I also forgot to mention that I have a tendency to add rum to the ice creams too..lel!

>>512
Here's another good use for those molds:
https://chefiso.com/p/baba-au-rhum-recipe/
Something about that shape seems to attract Rum.
Fine by me, That's my liquor of choice.

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>>513
I'm not sure i'd be willing to cook at home if i got home after a whole day of cooking. 

I got tinned copper moulds from https://meilleurduchef.com and followed his recipe https://www.meilleurduchef.com/fr/recette/canneles-bordelais-facile.html except i let it mature 48h in the fridge instead of a night and followed Mauviel's rec https://www.mauviel.com/file/2020/05/MAUVIEL1830-RECETTE-AN-CANELES.pdf for greasing, only the first time i let the moulds upright and butter pooled in the bottom leaving to uneven cooking i think, and second time i over corrected and buttered only once and the mould was not cold when pouring the batter.
I think the professionals use grease spray or some sort of slider veg grease with soy and some other shit plus they want to shill the products they sell. I wanted to try with butter although i used clarified butter. I also have some beeswax but i'm not sure many use it except for the pure autistic oldschool recipe. Even the cannelé brotherhood uses butter. I think i'll try their recipe next https://www.la-toque-cuivree.fr/recette/canele-traditionnel/
There are a fuckton of recipes for cannelés, mostly the same ingredients but how and when you incorpore them, how much time and how hot do you cook them, some say to remove them after cooking, some say to let them rest in the moulds for some time, looks like i'll have to experiment.
I was worried mine would stick to the moulds. The second batch stuck a bit. I'm still pleased with the results but a true cannelé has to be evenly cooked/caramelised everywhere, where as mine the top wasn't properly cooked. Delicious nonetheless.
I have not madeleine moulds although i used to eat a shit ton of them as a kid. Maybe i should get a silicone mould at the end of the year.
I'm using Negrita rum, not the best to drink but great for cooking and cheap. I'll keep the baba au rhum recipe.
For ice creams, i've stepped in the goyslop world and have been using stabilizers, stab200 for ice creams and superneutrose for sorbets. I've tried some recipes with and without and the stabilizer help in the mouthfeel and there's less crystals formation. Without is also really good so it's not like it's must have. Supposedly they're safe.

Never had trifle but reminds me of the easy strawberry cream cake (fraisier) i made for Easter. Genoa bread, mascarpone cream (custard with mascarpone) and strawberries.

And rhum is nice for ice creams, raises the PAC (Potere Anti Congelante in Italian, or Freezing Point Depression FPDF or Anti Freezing Power AFP in English) and brings some tasty taste. 

Tonight i made almon financiers for church group. The thing with custards is i always have egg whites and financiers is an easy way to use them. Make hazelnut butter (browned butter i think is the proper name), mix with sugar almond flour, flour, egg whites and vanilla (didn't use the bean for this, just the liquid flavour), i like to let mature a night in the fridge, fill the mould and cook at 180°C/356°F for 10min. Easy and tasty. The batter was at room temp when i poured it in the moulds and the almonds sank a, if you pour it cold still from the fridge they cook whith the almond on top looking better.

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>>550
>I'm not sure i'd be willing to cook at home if i got home after a whole day of cooking. 
It is very different making a few batches of top notch Entrements for friends family and loved ones, than to grind out hundreds of even mediocre, "servings" day after day.
Certainly a mid to high end patisserie would have a more relaxed time than a service line brigade, but I would wager that even the massive orders for catering and large events can take their toll.
Fair self-criticism.
>For ice creams, i've stepped in the goyslop world and have been using stabilizers
Don't misunderstand, please, I'm not a complete Luddite when it comes to food science.
The stabilizers you posted are naturally sourced; Carob bean gum, gelatin, and even Xantham gum are fine with me.
Carrageenan is derived from red kelp, but there seems to be some new research siting a causal link to colon cancer and GI irritation.
The thing is, for me at least, in the US, the food supply is suffering from a myriad of issues; Overuse of additives, a greatly diminished agricultural soil, intentional use of sugars, salts and oils to cause addiction...

But I'm setting up another pulpit, aren't I?
My Apologies.
>Never had trifle but reminds me of the easy strawberry cream cake (fraisier) i made for Easter.
Beautiful.
Yes, very similar. if the Genoa bread was soaked with sweet sherry and topped with toasted almond slices, pretty similar.
*(I just looked up images of trifle on startpage, and most all looked like trash until page 3--What have they done to the web?? The ones I grew up with looked much better.)
>Tonight i made almon financiers for church group
Those look perfect for a evening cup of coffee, or morning, or...
I could see how the cold batter could help with the almonds, but maybe they're better that way? (tastewise, I mean---not the aesthetic you're going for.)

Since you brought up rum, have you ever tried making your own flavored liquer for desserts?
it's been a long time, but I used to make a coffee liqueur that went over poundcake and icecream + other stuff for dates and long term GFs.
Come to think of it, many of the desserts that I've made over the years were for women..
It's truly the whole reason I ever made "flourless" chocolate cake with mirror ganache and marzipan lettering..
I guess a key thing for me with finding out if a woman would be suitable for me long term,(and I, her,) was to cook a meal with them.
Kek! I remember when I discovered the secret to "Crack-Brownies" for women.
I was invited last minute to a party and it was pot-luck, so I just cheated and got some decent brownie mix and >pic related.
I baked them up.
They sat on the table for about an hour untouched, until IO went ahead and borrowed a knife and sliced them into squares. The hostess asked if I had brought those and I said 
>"yes, but they have espresso in them so you may not want to...

BOOM! She disappeared with 4 other gals and the whole pan.
I don't think It lasted more than 5 minutes.
At least I got my pan back..
lol.

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>>554
>The thing is, for me at least, in the US, the food supply is suffering from a myriad of issues; Overuse of additives, a greatly diminished agricultural soil, intentional use of sugars, salts and oils to cause addiction...
Another reason to cook meals for oneself if one has time. Health is pretty important imo. Plus the Amish, Mennonites and the like offer great procude for honest prices i believe. Here's hoping Robert F. Kennedy Jr. makes things better.

>have you ever tried making your own flavored liquer for desserts?
Yeah i sometimes make coffee liqueur. You say rum is your liquor of choice have you ever made macerated rum (rhum arrangé)? I know the french are really into it. It seems america is really into bourbon. Interesting how countries have a different liquor inclination.

Making desserts is a nice thing not just for women. Helps oppose dietary monotony and encourages consumption of a variety of foods whilst promoting a balanced diet and preventing deficiencies. Perfect way to end the meal.
Bitches love chocolate and coffee. It's great taste but they like it more than men i don't know why.

Tonight i made Pierre Hermé's lime and basil sorbet on a cacao nougatine dentelle (not sure of the english word) bowl, both recipes from his book Secrets Gourmands page 183 for the nougatine and 151 for the sorbet.
Fucking delicious. The association of tastes is excellent. The apple is really subtle but complements the lime's acidity greatly with a hint of orange, counterbalanced with the basil, honestly if it wasn't for the recipe it's a taste association i would never think of.
And the cacao nougatine brings a nice crunchyness, and earthiness. The bitterness from the cacao balances the acidity of the sorbet. 
I really liked this one. Posting the recipes in case you or any lurker wants to try them. Use OCR and translate them locally or if you're not too anal about privacy something like google lens works wonders.

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>>568
>18 hours later, my reply
OOF! 
Sorry Fren, I spent little time here yesterday, I must have just missed your post since it was around 4 pm, my time.
Starting from the top:
Those sorbet look like an excellent refresher from a perhaps heavier, or strongly flavored main. the almond sliver nougatine carries it nicely as if a Bassinet.
My French is pretty shit,(I took Latin in HS--hell, my Latin is pretty shit too..lel!) but I can hobble through it enough to get the gist.
> Here's hoping Robert F. Kennedy Jr. makes things better.
Heh. well, my hot take on RFK is that he's thrown in there to appease the Boomers and Gexxers/Early Mills who are aware enough to see how bad the Food/Medico situation is, but are still locked deeply into MSM--I don't know what you'd call it...an analog to the Overton Window but with Food and Drug as the "View"
Seems like it could possibly use it's own term.
I honestly have little faith that much change will come from this administration, as food and Drug lobbyists come in right after the AIPAC and other Israeli lobbyists.
BIG MUNNY! Toute Grande!
(Heh! I didn't even look that up--)
>rhum arrangé
Actually...YES!
>pic 1
The last time I did it, was disappointing, as I only used powdered ginger, nutmeg, and some peppercorns. an experiment that I don't really believe is worth much comment on this thread, since it wasn't very good.
I think in future, when I have a larger/better kitchen space, I may try something akin to a Gin-head for a re-Distill. A little vanilla bean, fresh sliced or julienne'd ginger,  and some sort of peppercorns might be nice.
>It seems america is really into bourbon
Maybe, it may be mostly regional. I've never been a big fan of whisky, especially not Scotch, but for the latter, I can appreciate the complexity of flavors, but last time I had a glass of $45 Laphroaig the smoked peat just tasted of throat spray to me.
>Interesting how countries have a different liquor inclination.
I don't know if this holds for America. There are too many perceived regional and "Class" attachments, it seems.
Add to that the immense amount of advertising, which probably holds more sway here than in Europe, since other than Bourbon and sour mash whiskeys(Tennesee,) in the Eastern South, since America until the 1960s was settled and peopled by various Europeans and Scandis, you have pockets of that self-same "Traditionalism" with both foods and liquors.
>Making desserts is a nice thing not just for women.
True.
>not sure of the english word
Cocoa-nougatine LACE
>any lurker wants to try them
ITT, I'd hope the ONLY thing that confounds an "Merrrican, would be the Deciliter conversions.
It's very straightforward otherwise:

◘ 7 oz. Lime juice
◘ 1 and 1/4 cups sugar
◘ 1 and 1/4 cups water
◘  Zest of 1/2 orange
◘ 1 Granny Smith apple
◘ 8 Fresh basil leaves

For the Lurkers:
https://www.unitconverters.net/volume/deciliter-to-cup-us.htm

https://www.thecalculatorsite.com/cooking/grams-cups.php

LEL! You Euros and your "SCANT CUPS" of ingredients.

It does look like a very nicely balanced dessert.
Something that would finish off a meal of Coq Au Vin or Braised Oxtail nicely.
>pic2 
is just me spoiling MY gals

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>>569
>Sorry Fren, I spent little time here yesterday, I must have just missed your post since it was around 4 pm, my time.
No worries fren, i don't mind the slowness of the board, it reminds me of old internet. Irl is more important and should be prioritized.

Tbh i didn't want to be too pessimistic but i think it's our own responsibility to not eat goyslop. The food industry is happy to produce and sell goyslop, and the goyim is happy to buy it and eat it. Sure it's a bit tedious at first to read every label, but once you've circled through you know more or less what to buy and from whom. I like to look it from a freedom point of view, they're free to sell and eat goyslop, we're free to not. Good produce is limited and would be wasted on some, i'm happy they're happy wating goyslop. You can lead a horse to water, but you can't make him drink.

Look up french recipes for rhum arrangé, they're crazy about it and have a shit ton of tasty concoctions. (Search for "rhum arrangé recettes" with a translator if your french is too rusty and it's nice way to practice

NOOO Why did you botch the perfect recipe!? 
Joke, but i hate volumetric recipes, and really encourage everybody to go weight base it's more precise and you don't have to clean the cup measurment every time, just put any recipient on the scale tare and weight. I'm making my first royal au chocolat or trianon, and the dacquoise needed 55g of egg whites, had to break two eggs, mix the whites and take just enough for 55g for max anal precision lel. 

◘200g Lime juice
◘250g sugar
◘300g water
◘Zest of 1/2 orange
◘1 Granny Smith apple weight ~150g 
◘8 Fresh basil leaves

How did you make the "◘" by the way is it just an inverse bullet with "U+25D8" alt code? I copy pasted it but if i can go to bet less dumb knowing how it's nice.

Also deciliters is easy, pic rel is how i remember learning it, you move the comma and everything is base 10 so it's easy. 1000ml (mili is base four thousand) = 100cl (centi is base for hundred) = 10dl (deci is base for 10) = 1L (Just like 1metre=1000milimetre=100centimetre=10decimetre ==> 1Kilometre=1000metre)
So 2dl is 0,2L or 20cl or 200ml.
1ml is 1g because 1Kg (kilo is also base for thousand) is one thousand grams. Sop 2dl=0,2L=20cl=200ml = 200g
It's just moving the comma left or right and going up or down by base 10.
Lime juice is almost all water so i weight it as if it were water so 2dl lime juice = 2.

>LEL! You Euros and your "SCANT CUPS" of ingredients.
I'm sure we're both confused by each others way of measuring even though it's normal for each one of us haha. 

>is just me spoiling MY gals
I suppose it's cat food right? Do you notice if their food is goyslopped as much as human food? I've noticed one of the first things the vet asks is what are they eating, whereas doctors  almost never ask you about your diet. 
>Kuhn Rikon
Looks familiar jej.

I'll try to post about the trianon tomorrow if i don't fuck it up.
In sha' Allah it's a gustatory banger.

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>>571
>No worries fren, i don't mind the slowness of the board
I like it too, but the daily halving of PPD sitewide is a little...  well, bodes ill.
I have been here since almost the beginning, and ran most all of the multiboard banner threads, as well as participated heavily in recruitment OC for this site.
I was asked about being a mod back in telegram 4 months ago, then things got a little ..."fishy"
Not from the owner and Mods/Dev from the beginning, but an early infiltrator. Kek, I was the only one rattling around in here for about 2 months, since /ck/ was a "hidden board"
>Tbh i didn't want to be too pessimistic but i think it's our own responsibility to not eat goyslop.
I couldn't agree more, but like nescience of the long-nose/tiny hat tribe, so many people aren't even aware of "just how bad things really are"
Back on 4chins, not only was I active in battling sneed-oil and sucralose shills, but also was the anon who truthnuked /ck/ a few times about livestock "feed additives" and How the Italians sold their tomato birthright to the Chinese
I think the combination of destroying shills on the first 2 and the "hidden in plain sight" revelations of the last two pretty much sealed my fate over there.
By the time April rolled around last year, I was getting B& almost weekly, over spurious infractions; sometimes from things saved up from weeks before too.

No, I'm happy to post on an unPOZZED /ck/, amongst posters who care, and without all the auto-Garbage.
>Look up french recipes for rhum arrangé
Looked briefly at a few sites,(thank you MATE-Translate!) and will have to look more. They were very much as I'd expected, and the pic I posted was really the only one I'd had, even if it wasn't a good representation.
I have made decoctions,(floral, catmint and Black walnut hull) and several much better flavored Rum/liquors(high proof vodka or 191° grain neutral spirits)
I just realized I never posted the candied ginger/ginger syrup pics
>pic 1
I found organic ginger @ $1.99/pound (about 1/2 kg) and bought ~2 kg. of it to make syrup/crystallized ginger since I love ginger ale, and most all of the good stuff in my area wasn't getting re-stocked. I made several batches last year and 15-20 ml. of syrup topped off with cold seltzer was 1000x(metric joke) better than even Reed's Jamaican ginger ale.
kek! I still have a kg. of candied ginger in my freezer. That might be too much for adding to rum-I'd truly prefer just using gingembre sans sucre avec rhum.
>NOOO Why did you botch the perfect recipe!?
kek!
I DO have good kitchen scales, and in many of my bread recipes I'll use baker's percentages.
but yeah, since I learned with American Imperial as a child, it's more natural, but metric is definitely the way to go for precision, when the cooking is more science/chemistry based.
◘= ALT+8
I, too copypaste, but there are a bunch of ALT+ codes I just have memorized.
Here's a good resource for rare stuff:
https://fsymbols.com/keyboard/windows/alt-codes/
...Many don't have ALT+ codes, so copypaste is the only way.

>I suppose it's cat food right? Do you notice if their food is goyslopped
Correct, and yes, Cats DO NOT eat soy corn or grains as obligate carnivores. Also there's an insane amount of mixed tocopherols,(Vitamin E chemical analogues cooked up in a Chinese lab) as preservative, to the point that even with high end, dry catfood, the bowl looks like a plate does after potato chips have been on them for a little while.

Sadly, Veterinarian care has also gone the same route of human medical care here. For example, it used to be that a medical check-up would cost ~$40-$60US(€35-€53;33-49CHF)
NOW they push stuff like $600 teeth cleaning(a side effect from bad food,) and heap on as many vaccinations as possible, even though injection site sarcomas are the #1 ause of animal cancer here. It's not unusual for a pet owner here to spend thousands annually on pet "Health" costs. I love my gals,(adopted stray sisters,) but I'm no "Furdaddy" and they do have a price and/or medical procedures I'm not willing to entertain.
That said, my last kot lived to be 19½ years old, and was very happy(albeit bitchy, lol,) to be an indoor/outdoor, spayed kot.
>pic2
All the cats in my life have come and chosen me. I've always considered them as familiars I am responsible for, and not "Pets" so, In turn, they get as natural food as I can muster, and the freedom to eat all the mice, rabbits and moles as they want. Strangely, they never go after birds.
>Looks familiar jej.
I LOOOOVE my sidecutter can openers.
They are getting hard to find in the wild. I may just have to order a few online and stash them away.

GOOD LUCK with the Trianon.
I hope you get pics of the assembly.
Will you be making your own crêpes dentelle?
I saw one YT recipe that said you could substitute CORNFLAKES! 
...Uhhh... Why would you... that much effort, then to.... 
I...anon...I...
The end result is okay, but there are at least 7 things that kind of annoy me in this video, the "Rustic" painted table worksurface being one of them.
She also wasted the mirror glaze?
https://youtu.be/GeEJGyYdnh4
Meh...
I think something happened with the paillete feuilletine to make it lose it's crunch, as the video was pointedly in soft focus for that part.
Ah, It's easy to be a critic though--I've never made one.
I should do it before bitching, it's just that recently when I replaced my brakes and rotors on my car, I waded through 20+ videos of CLEARLY BAD information.
I was just looking for any "Gotcha!"s with the anti-lock brake system(there weren't any)
This is where "content" over "correctness" begins to chip away at quality of information.
I'm not saying there's ONLY one way to do things, it's just that there are a whole lotta BAD ways to do things, and for some reason people are more willing to say "Eh, good enough for 1.4M Views"

Here's a better one(deux):
https://youtu.be/ho2T6MGFg2s
and:
https://youtu.be/xRRNvbgwCRU

WEW! it's almost a little past 5am there.
Hope you are having sweet dreams of pretty Pastry chefs.

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>>572
>PPD sitewide is a little...  well, bodes ill
Sure, i shall post more on the different boards and threads, and everybody should do the same. ALthough too late for tonight. I like it that it's a smaller poster base with higher quality posters, kinda like desserts, better to eat little of better quality than too much of lesser quality.
I'm a newfag, saw about this site talked on KF and that israhell and poojeetland were rangebanned. Lurked a bit before posting, tbh only posted in this thread and am responsible for the low PPD/PPH. I'll see to correct this. I've briefly seen posts alluding to some DOOGIE personna being responsible for the high amount of posts on /pol/, i guess that's what you're reffering to. 

>I was getting B& almost weekly
4fags /ck/ is a dumpster fire. There's like less than 10 anons that actually cook and post about cooking the rest was garbage imo. The italian anon from Milano, the aussie Toyota anon, the bullgaryan bread anon, stewart, a hungary or romanian american i think that also made desserts, the imagine eating this good neet that would later get b& just for posting his meals, the dindins anon, the ontario anon with tummy problems that disliked fats and oils, an aussie with a sage plancha grill press and some foid who'd picdump the same cheesecakes pics every time then samefag insulting herself i think. I may forget one or two but that's about it, very very rarely any cookalongs . Anyways i just looked at the catalog and it's mostly no threads i would post in right now.
The mods and jannies are responsible for what's posted and what's deleted, in a sense encourage shitposting and low quality posts, and that board is a shithole. No wonder you'd get b& simply for stating obvious facts about sneedoils, labmade goyfeed filler and whatnot.

>No, I'm happy to post on an unPOZZED /ck/, amongst posters who care, and without all the auto-Garbage.
Same. I'll make an effort to post not just in this thread kek.

With your candied ginger, i have an idea you can use them for. I used to make this sometimes. Get a small jar, fill it with sugar cubes and i used to put lemon or orange peels, but you can put whatever you think will flavour it good like candied ginger, and fill it with the highest proof foodsafe spirit (191° grain neutral spirits i guess). Let it sit for a month or so, then you'll have flavoured sugar cubes for your tea or coffee, or just to eat as is lel, the high proof numbs the mouth.

>...Many don't have ALT+ codes, so copypaste is the only way.
Good to know, i checked the chan's FAQ in case it was there but now i know.

Your cats look lovely, you seem to take good care of them. Funny thing here since 2008, we've vooooted that pets like parakeets and guinea pigs have to be in couples at least for their wellbeing because even them deserve socialisation lel. Kant used to say, i think, that you can know a man's heart by the way he treats animals.

The trianon was a fucking success!!! Really happy for a first, logically i should get better with time and training.
Here are some pics. 
>Will you be making your own crêpes dentelle?
Yes i did make them myself.
◘ 60g butter
◘ 60g table sugar
◘ 60g egg whites
◘ 60g AP flour
Amounts enough for four 30x40cm (11.811X15.748 inches i'm sure it must be rounded to 11.9x15.8 inches) silpads

Praliné is 50% almonds 50% hazelnuts, i rasped half a tonka bean inside for fucks'n'giggles. Chocolate for the praliné feuilletine was basic storebrand 49% crémant.

Hazelnut dacquoise.

Used Felchlin's Centenario concha 70% 48% conching for the mousse, made a basic one with just whipped cream, unlike the youtube vids from Les secrets de Muriel or La pâte de Dom. I like both channels.

The glaze was cocoa like in the recipe.

Decor i had fun, made my first chocolate cornet for the white chocolate, i know less is more but i was enjoying applying it lel. Basic white budget store chocolate. The chocolate shavings i took from the storebrand 82% Madagascar chocolate bar and added cocoa nubs to the bottom. Next time i'll add them less messy than this time. If you learn from it it's not a mistake but a lesson.

Mostly followed the recipe from this blog that i like a lot https://empreintesucree.fr/royal-au-chocolat/ although he only uses Valrhona as he's sponsored by them so i had to adjust for Felchlins chocolate, much cheaper chocolate here at least.

These pics were taken last night. I mounte the cake upside down like in the blog.

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Unmoulded. No air bubbles but not extra flat. Plastic wrap wasn't placed properly. Broke the edge to help the glaze flow.

Mirror glaze, had fun taking a pic to showcase the mirror effect.

Cross section shows the inner dacqoise and pailleté feuilletine of 18cm and the rest at 20cm, maybe the glaze is a tiny bit thick but i really cannot complain.

The crunchy and airy mousse is a perfect balance. I'm really really chuffed with myself.

FUCKING DELICIOUS!!! No wonder it's called a Royal, as its Royal as fuck, perfect for three anons kek. 

Next time i'll make a trianon/royal i'll try a chocolate mousse like in the youtube vids. And maybe fuck around with decors more.

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Hiya Fren, that looks amazing for a first try...Hell, that looks amazing for a 200th try.
I'm only going to drop this quick note, since I'm busy herding cats(lel!) and knocking out my joblist, but I wanted to post while it's still before 8pm there, since my tendency is to start posting around 8-9pm here which is, of course, 6 hours behind you and the sphere spins.

I'll say this... Many times when I'd post on 4cu/ck/s, and an anon would ask"Should I get into the culinary arts" and my resounding answer would almost invariably be "NOT unless you have a true drive to do it-- going "Into Restaurants" casually is a fairly soul-sucking experience" --as we'd discussed up thread. But truly, if you had the drive to open your own shop, you have the skills to make it. Then again, you'd also have to get up at 4am every morning and as one Michelin star holding Chef told me years ago, "You're only as good as your LAST MEAL"
*(He went on to get out of Haute cuisine, and buy a coffee house in a college town where the most difficult menu item was the Hollandaise for the Eggs Benedict. Kek!)

I especially like your treatment of the hazelnuts--not too fussy, gives a generous feel to the presentation. Mirror glaze is perfect, The drizzle seems a  little...Hesitant? did you use piping bag, a sandwich bag or a squeeze bottle? 
My only constructive critique would be that perhaps in future, the shaved chocolate goes on after and maybe a throwaway cardboard shield supported at the height of the top of the Royal as in the 
>pic rel
Truly though, 9.3/10 Would showcase in front of patisserie.
>I'm really really chuffed with myself.
Well deserved Chuffing, Fren.
I'm not sure I've pulled anything like that off for at least a decade.

Well, so much for 
>a quick note
Also, I recognize most of those anons you mentioned. You ever see the Food Raepist?
IDK how long you'd been posting at the CessPoole(4Fags) but for a little while there, before I totally quit 4chins, it was a bit of a thing to have your food RAEPed.("I only RAEP good foods")

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>>575
Thanks for the kind words fren.
>I especially like your treatment of the hazelnuts
I didn't put hazelnuts in the decor jej, they're cacao nibs. If you're talking about the bottom thingies on the outside.
I made the glaze but i don't have a spatula big enough so i took a knife to scrape the top. First time doing it so i was indeed hesitant on the scraping how hard i should go, ended up messing it a bit but it's on the backside of the pic. They say to scrape it as to not make the glazing too thick.
>The drizzle seems a  little...Hesitant
You're talking about the white chocolate decor? I made my first parchment piping bag, was pretty happy with the results. Up until now i was lazy and just used the drizzle from a spoon kek.
>My only constructive critique would be that perhaps in future, the shaved chocolate goes on after
At first i drizzled the white chocolate. Was having fun, it being my first piping bag so i went a bit more than required for a e s t h e t i c s. Then added some cacao nibs following the white lines and the shaved dark chocolate. I ended having some white chocolate left in the parchment bag and i was having fun piping it that i went fuckit might as well enjoy it and drizzled some more.
I wasn't sure if the white chocolate should espouse the walls of the royal or stop at the edge. In the blog he only puts cacao nibs on the bottom but i didn't enjoy the look so i searched for some decor without too much effort.
>I'm not sure I've pulled anything like that off for at least a decade.
If you follow the recipe from the blog to the T and you should pull it off. As i said, i'm just a monkey following instructions kek. 

>You ever see the Food Raepist?
HAha that's you?! Dayum that's cool as fuck. Yeah you raepd some things i've posted on 4fags, i remember a chocolate tart around june or july last year and a pâté en croûte around november last year. Those two i remember well.
>Tfw the foods i posted earlier in this thread are not raepable.
jk jk

I just realized a pic was missing, the unglazed frozen royal. FUck.

I've prepared the cannelé batter again for tomorrow, it's maturing in the fridge right now. I want to get them good, hopefully i've learned from my mistakes, will post about them.

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>>576
Very nice!
rest assured, the quality of your desserts is probably the reason only you and I are posting here at the moment.
It's truly intimidating for people when they see stuff that looks do professional.
I don't know why, as I'm sure we've both taken that extra couple steps, or 5 extra minutes of careful preparation that makes the difference--It's not as hard as all that.
Can be... but a lot of things like spooning out a quenelle is all about the right tool and practiced technique:
https://youtu.be/O4ISeLKcc8c 
...And some simple tricks:
https://youtu.be/-Hfglox7Mko
I'll bet those cocoa nibs sprinkled on the tuille batter just before baking might be cool-- As you can see, the aussie gal makes it apparent it's retard simple(not that she's a retard, but she does sound like a special education teacher, lol.)

>Tfw the foods i posted earlier in this thread are not raepable.
kek! The whole thread, fren..
That's A LOTTA RAEPIN'

Tomorrow is Mother's Day here, and Mine asked me to prepare her the dinner. I'll go over tomorrow while they are at Church, and begin my prep/mise en place.
I look forward to the pics of your success!

huh...I can't find the RAEP en croûte file...
I think that was my LAST raep over there..

some more, just for fun...
https://youtu.be/juQk93kChpA
something from the Tire dealer's book:
https://youtu.be/M-ix8DgiCyE
Deco tips:
More of the Specil Ed teacher:
https://youtu.be/70ahERieuXk

https://youtu.be/uJvdBgfXzGs

The leaf mays aren't too pricey either.
https://www.sweetart.de/de/silikon-backmatte-blaetter.html

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>>579
>It's truly intimidating for people when they see stuff that looks do professional.
That's why i post the recipe links, i want to give the necessary ressources to make it. As long as it's a dessert they made anons should post itt.
>lot of things like spooning out a quenelle is all about the right tool and practiced technique
Exactly. I should practice it instead of making scoops, less ice cream/sorbet and goes well with a tart or cake. Tbh i never tried making them yet, but i know of them. 

>Tomorrow is Mother's Day here,
Here too, i know mine likes cannelés, that's why i got the moulds to make her some. I am not happy with the result though. They taste great but i fucked the baking. I changed too many variables to know exactly what went wrong. Added some of the table sugar with demerara sugar (maybe 20%), cooked on a baking tray instead of the grate (takes longer to load them in the oven one by one full without spilling instead of simply placing the grate in one go), cooked 15min longer the second cook (15min 240°C/464°F then 45min instead of 30 at 200°C/392°F), and waited 30min to unmould them.
These little shits rose but not like a soufflé, only the center like a shitty mushroom and makes for un an uneven bottm, not all of them rose like one was acceptable, and the center wasn't properly cooked/caramelised like the first time.
Textually the 15min longer of the second cook gave it a better crunchier crust whilst still having a tender center. But i'm still pissed at the fucking hole on the top and the shitty mushroom bottom. Everybody has the same ingredients but the SOP is different like i've read everything and its opposite.
I like the challenge to master these little fucks. Delicious nonetheless, and she liked them. 

That choco tart and the pâté croûte were my first trys, the crust on the choco tart you can tell i cut the bottom then the sides and fused them together instead of cutting a bigger circle and putting it in the tart circle as one. Haven't made the choco tart since, i should remake it. It's from Philippe Conticini, the recipe pdf and youtube video on this page https://philippeconticini.fr/pages/tarte-chocolat in french though.
The pâté croûte was a test before Christmas, and ended up messing up the Christmas one, it had a leak and the Madeira jelly leaked, ended up sealing it with some pastry crust outside in the cold to make the jelly take faster kek. It was a whole adventure lel. Also a recipe from https://www.meilleurduchef.com/fr/recette/pate-en-croute-de-noel.html The pros put foie gras inside and make some motifs and shit, really makes you appreciate the craft.

Damn that Ferreo Fantasia looks great, i'll add it to the list of things i want to make. THe cinnamon blueberry lemon looks really complicated but super good. I'll keep it for later. THe chocolate decoration is perfect i'll use it for my next cakes. I saw the leaf mays also, but then you get too many things lel. I also have some flower and leave moulds for fondant for picrel, a lemon meringue tart, i think the pâte sucrée is from Philippe Conticini and the lemon cream is from Thierry Bamas https://www.meilleurduchef.com/fr/recette/ma-tarte-citron.html

Tomorrow i'll start making a raspberry entremet https://empreintesucree.fr/entremets-framboise/ for wednesday

Did you take pics of your dinner? I'm sure it was grand. Maybe i should've made the thread less dessert specific and just homemade food.

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>>581
I was confused at first what you meant by the mushrooming of the bottom, but yeah, they are little "rockers" aren't they? The color is perfect though. 
I'm almost certain you've probably already read this, but you aren't alone in cannelés self-torture:
https://www.thefreshloaf.com/node/64810/canele-help-needed-sos
Bruno Albouze seems to be heavily referenced as well.

>That choco tart and the pâté croûte were my first trys
truly amongst the top 5 of things I'd RAEPed over there. And I raeped a LOT. It **is* a dumpster fire over there, and I won't do anything more than lurk since the 15 minute captcha took effect, since I tend to jealously guard my privacy, and there were too many indicators of Data-Scraping going on.


>Did you take pics of your dinner? I'm sure it was grand.
No, as a matter of fact, I had a bit of a heart-stop moment this morning as for some reason, I was awoken out of a sound sleep around 4AM last night, then overslept.
I hadn't par braised the ribs the day before and by the time I'd gotten there I was peeling off the silver skin around 11:30.
Luckily, Mom wasn't worried in the least by having supper around 2, and everything else fell into place.
It was her menu choices, but was very simple:
♦BBQ ribs
♦sauteed sugar peas 
♦Tater Tots(???Okaaay?)
I'd asked if she wanted me to make some quick dinner rolls, since I'd have time
>"No, I really can't eat that much--just the 3 things will be perfect"
Worked out fine eve if I was a little (lot!)late.

>Maybe i should've made the thread less dessert specific and just homemade food.
NOSSIR!, There's no reason not to create new threads here for different topics.
Yeah, It's still slower here than you'd expect after the 4FAIL hack--but I *think* that may still change. We really could use MOAR quality thread posters here, since  *Sigh*  I guess a McChicken satire thread or discussion on the merits of different HotPockets® is to be expected, but I never should have deleted my ice cream thread or the pastrami from scratch thread, since the board only has 2½ pages filled.
I think I may put them back up--but I do think this is a great thread, even if there are only 2-3 of us in here currently.
I'm truly surprised there aren't more 4Fags Migrants--It's like they didn't understand that the more of them that stayed on an UNPOZZED site, the more PPH there will be..

I think you'll have fun with the raspberry, if you get a paint gun that's food use dedicated.
I may play around with tuille pastries this week, since I just found my silicone mats, and a good source of acetate sheets to play with chocolate too

Tuile batter:
◘ 80 grams flour
◘ 80 grams confectioners sugar
◘ 80 grams butter, melted
◘ the white of one egg
◘ pinch salt
Options:
◘ ⅛ tsp (? grams) vanilla extract
or
◘ 1Tbl. (15 grams) cocoa powder

Place the Tuiles on parchment paper/silicone mat on a baking sheet and bake at 330ºF (165ºC) for 4 - 7 mins until the edges are lightly golden brown.
Watch like a hawk, as they will go from almost done, to BURNDED in less than a couple minutes.
Easy-peasy

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>>583
Thanks for the link. Watched Bruno Albouze's vid on cannelés also. 
The one i cross sectioned is the least mushroomy. Also it's the top that fucks me, it's shit. It should be properly cooked the whole way, mine are not raw, but the yellow part is sunk and same texture as the inside, fluffy. I want to have them properly caramelised and fluffy inside with a flat bottom kek.
The caramelised part were actually perfect this time, same sound as in this vid https://www.youtube.com/watch?v=pPqRguza8WM
I think the oven is slightly too hot for too long as the first batch were the least mushroomy, the second was just after baking the first so the oven was hot, and this batch i preheated the oven hotter to compensate for the loss of heat when you open the door. In the vid from Dom, he only does one long cook at the same temp so i'll try not as hot next time but keep the duration as long as the third batch (the last).

>BBQ ribs
Love me some bbq ribs. I try to make them in the webber at around 225°F (bbq cooking i follow Murica so i almost only know the freedom units lel) for around 5h, 3h with a spritz each hour (i always yolo the spritz but it's part sugar, part vinegar, part water sometimes worcestershire inside too when i have som) then the last two wrapped in foil with some honey to caramelise. You guys really know how to cook dem meats. Heck brisket isn't even a cut that exists around here.

>It's still slower here
Tbh i prefer one good post a year than thousand cancerous shitpost per minute, but that's me. I try to effortpost and no quick shipost reply. 
>I think I may put them back up
Please do! I never made pastrami, i used to make dried meats from time to time but it's been a while since i've made any.

>Raspberry 
It's so fucking over, i'm such a retard. I finished putting everything in the mould and in the freezer and the raspberry mousse seemed way to liquid, so i reread the recipe. Turns out it asks for 400g raspberry pulp and then 80 raspberries. Like a monkey i prepared the 400g rasp pulp and the 80g raspberries, but in the rush of preparing the italian meringue and whipping the cream, the recipe asks to heat the 11g of gelatin with 80g of raspberry pulp. So i took the 80g raspberries instead of 80g from the 400g already prepared. So i added almost 1/4 more raspberry pulp than asked totalling 480g. I fear the defrosting and the gelatin not being enough. Tomorrow i'll still try the paint gun for the first time, but fuck man, such an easy mistake to avoid, should've read the recipe better.
We'll see the results wednesday, worst case i keep it cold in the fridge or it becomes some kind of soup lel.

>I may play around with tuille pastries this week, since I just found my silicone mats, and a good source of acetate sheets to play with chocolate too
Based. I demand some pics. I'll try the tuile 
I make the med-kit version called bricelets or bretzeli with the machine. The variety of batters makes it interesting year long and also use it to make ice cream cornets or bowls.

>>584
>Based. I demand some pics. I'll try the tuile 
BEEN BUSY...
will post pics when I do make them--likely later today/tonight.
Short post, didn't want to leave you hanging--Almost 8pm there right?
Still have 5-7 more things on my list today,(not cooking)
new cannelés look great to me, but I understand the search for That 100% batch.
Were you using the metal or silicone forms?
Will post moar later.
gotta file a few provisional patent applications today/tomorrow, and still have some background work to finish.
I'll tell ya after they are filed.

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>>585
No worries fren.
>gotta file a few provisional patent applications today/tomorrow, and still have some background work to finish
Sounds interdasting.
>I'll tell ya after they are filed.
Sane choice, but wouldn't you get doxed as in you have to register them to your name or something right? Or can you do it through some delaware type organisation to hide your id?
>new cannelés look great to me, but I understand the search for That 100% batch.
What pisses me off is that there is NO consensus on how to achieve this. I'm almost tempted to make a batter for 6 like last batch and bake them one by one trying every time a new variable to speed the learning process. I'm using the 5.5cm tinned copper moulds from https://www.meilleurduchef.com/fr/achat/patisserie/moule-gateau/cannele/pts-moule-cannele-cuivre-professionnel.html they were 
1 UrsulavonderLeyenCoin cheaper at the time ((( rubs hands )))

We may be back. I've decided my thoughts shape reality and everything will be alright. The entremet will work, this is my thought and it will become reality.
Multi post for multi pics.

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Entremet out of the freezer. 
<First lesson. 
Don't put it on the plate as is but on a silicone mat otherwise it freezes with the plate and you can't separate them easily.
<Second lesson.
A dishwasher is not a unitasker. It's also a revolving cake stand and a self cleaning spray booth. 
<Third lesson.
Despite already using the paint gun with hot soapy water it is still a good idea to use ear plugs because it's LOUD. Fuck me i'm dumb.
<Fourth lesson.
If you're a retard like me and mess up the gelatin to mousse ratio by almost 1/4 just put a rhodoïd band around the cake plate in case you're not yet a level 99 reality manifestator.
Looks so friggin' nice. That velours (it's velvet in english isn't it) coating is absolutely mint. It is why i've decided the entremet will not be a failure. I'm really chuffed for my first. No way for reality to crash my dopamine rush, I made my decision.

Will post results tomorrow. It's defrosting in the fridge for the night.

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Btw i'm thinking of putting a few raspberries on top for decor and a white chocolate roll like from the vid you posted >>580https://youtu.be/70ahERieuXk?t=579 at 9m40s.

I made a shitty mockup to get an idea, maybe two rolls? What would you suggest? The mockup is kinda bad but it explains better than words.
The dude from the blog decorates it really simply but elegantly, it's just i think i want to fuck around with the chocolate roll, i liked the vid. It would be white chocolate.
I'm torn. I think the decor from the recipe is really simple and looks good, but i want to play with the choco at risk of making it shit.

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WE'RE SO BACK

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Decided to stick to OG decor and to stop taking executive decisions because it's already sugary enough. Plus it puts the focus on the velvet flocking. Some raspberries a few sliced almonds and two or three small lemon verbena leaves.
Really happy it ended up working in the end, even though the raspberry mousse is clearly too airy, you can tell it's not balanced well enough but at least it held up so i can't complain.
Even managed to remove it from the fridge 30min before serving and it did not colapse.
I'm sure a hot knife would've properly sliced the velvet flocking but i did not want to risk heat near it.  
Proper delicious multilayered afters. 
Really really happy how the velvet flocking turned out.

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>>590
BIG WIN, Fren. The use of the dishwasher was a stroke of genius.
>Next PPA, self cleaning foodsafe spraybooth, lel!
I'm sorry I've been lacking in Replies-- Still busy as hell, and haven't even tried tuiles or more chocolate deco for the last 2 days.
Kek!, most involved thing I've made for myself recently was I dunno...A tortilla pizza?
Seriously though man...
Whatta WIN!!
>that filename on #2
TopKAKE!

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Also:

XDDD!

>>591
>I'm sorry I've been lacking in Replies
No worries fren, real life should always take priority on digital life.
>The use of the dishwasher was a stroke of genius.
I can't take credit for the idea, the dude from the recipe's blog also has a listing about flocking and it's where i took the idea https://empreintesucree.fr/effet-velours-entremets/
>A tortilla pizza?
Curious how it looked. I also made the day before yesterday, hade one too many so i froze it and had my first reheated pizza today. Not as bad as i imagined, the crust was even crispier. Almost tempted to make one or two extras from now on to have frozen for quick pizzas. 

I'm honestly impressed by myself, the entremets looked so fucking nice, taste wise yeah the mousse was too airy but it is what it is and other than that was really tasty. It's a lesson, read mutliple times the recipe and do proper mise en place and don't stress and improvise but have a plan.

I still have some raspberries and the dude posted a new recipe, a raspberry tart. It's a sign. I'll make it on sunday i think.

>>591
I missed it GEG
:DDDDD

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>>593
>No worries fren
Thanks Fren. My life has been crazy for the last several days.

I started to post about it, then realized this is NOT the place. This should be a thread for Creativity and enjoyment of the finer things.
Maybe I'll tell you a little about it after the whole mess is cleaned up, and I'm FAR away from the madness.
I haven't been even able to file my PPA yet, but I have all the parts ready to go now. 
I did bake another loaf of bread today. high hydration and a 48hr. non-chilled ferment.
Tastes great, nice crumb, very chewy.
But yeah, the tortilla pizza has been a longtime go-to for me since I can throw one or 2 together and have them in less than 15 minutes--Important when you've been doing physical work all day, are famished, and don't want a lot of kitchen work.
I just follow a few simple guidlines:
>always brush tortilla with good Olive oil(or when making 2, just oil one, put the 2 tortillas together and rub in a circular motion to fully coat)
>always use fresh ground pepper
>cheese is absolutely a "Less is more" kind of thing--
I LOOOOVE cheese, but after making 100s of these over the years, being able to see some of the sauce through the cheese gives a better result than when I've "piled it on"
>oven 400°F(205°C) 12-14 minutes-This is where the olive oil really makes it.
That's breddy much it.
I generally make my own sauce from a ALDI/LIDL 14 oz.(227gm.) can of sauce and add italian spices, extra Basil, garlic powder, pepper, and a scant dash of raw sugar to cut the acid, but not make it too sweet. Cooked in the Microwave in 2, 30 second shots.
>pic rel
is artichoke heart and black olive, but I've had great results with:
<BBQ:super thin onion, cheddar and chicken with BBQ sauce.
>Hawaiian:pan frizzled ham and petite pineapple chunks and bacon bits--I sometimes will take the time to cut larger chunks into ¼s
You can get away with most anything, and even with the scant prep, it's still less than 15 minutes.

Yeah, it's not much, but still is far better than Takeout/Fast food for both price and quality.
I think I mentioned before, I've known Chefs (well, only 2,) who held Michelin stars who are sometimes perfectly fine with JUST MACARONI & CHEESE or POT NOODLES, lolol.

>raspberry tarts
sounds good. I look forward to the results.
Sorry about the tuille and choco fun not happening yet, but I'm glad you unnerstan.
Lookin' forward to SEXO pics of cheeky Tarts
<Stackin' and Rackin' them Berrys onna blindbaked, eggwashed and raw sugared shortpaste, YO!

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>>593
Oh yeah..And you really SHOULD be impressed with yourself.
I'm not gonna just blow sunshine up your backside either, but every one of your entrements, have been top tier, and for first attempts??
Mais Oui, parfait!

I forgot to add about the pidzers--I've never tried freezing them, they were always an "On demand" sort of thing for me, BUT, if you're looking to have something you could just throw into an oven when you're really busy, you might try making them up, and stacking with parchment in a gallon zipper bag before baking--unless I read that wrong...
<Checking...
Hmm... Seems you meant that anyway, even though the first one was pre-baked.
I might try that too.
Oh wow... I BIG tree just fell outside, and the cats came in to get me to come look with them..
TTYL...

>>597
*entremets

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>>596
Sorry fren got busy irl also.
Good luck for the PPA filling.
Do you bake sourdough bread? I used to but these days i rarely eat bread aside from pizza. 
Those are some good looking pizzas i would devour.
>still less than 15 minutes
Takes me around 70h fermentation for my sourdouh pizzas but they cook in 90s at 500°C/900°F so they are still fast in their special way kek. I recently got a pizza oven for neapolitan style and i'm in love. That's why the frozen idea, the bread takes a long time to ferment and could cut down the protocole to 24h if i were using yeast but i don't want to for now, freezing them makes it ready quickly, just defrost and five minutes at 240°C/464°F and she's done. Even though fresh is best one to three frozen pizzas i don't mind for the rest of the week.
I cooked it with just the sauce base and the cheese. Then froze it. I added the toppings after defrosting.
>I think I mentioned before, I've known Chefs (well, only 2,) who held Michelin stars who are sometimes perfectly fine with JUST MACARONI & CHEESE or POT NOODLES, lolol.
Yeah easy recipes are best. Some dude (Michel de Montaigne) around five hunderd years ago said that when we see a man with bad shoes, we say it's no wonder, if he's a shoemaker. 
Must be nice knowing Starred Chefs, you must've made some great cooking i'm sure.

SOOo the raspberry tart. The recipe: https://empreintesucree.fr/tarte-aux-framboises/
It was really tasty but became slopified because i used frozen raspberries and they let their fucking juice all over the tart.
So the pâte sucrée bathed a bit in the juice making it lose some crispiness.
Blind baked the pâte sucrée. Then made the almond cream with the defrosted raspberries, some of them were fucked from the defrosting and lost their shape, no biggie for me. Made the raspberry confit, poured it on nice and tidy. Then was the time for the raspberry decor. The dude from the blog has a partnership with a fruit company so he shills them, i only had frozen ones. I let them defrost the night in the fridge but some became fucked and of course will never be as nice as fresh ones. So i started putting it on the tart like fuck it the presentation will not be immaculate but the taste will still be there, i made sure not to add the juice, and you can see in the pic with the finished tart there was a bid of juice, no big deal i thought. Fucked off to tend to some things for the next hour, came back and the cunts shed so much juice it flooded the plate and almost overflew. Ended up draining the juice but the tart stayed a good hour in some juice making the shortcrust loose it's crunchyness. It wasn't soggy by all means, but if you compared the shortcrust to the small bits i have left when i blin bake it i also cook them and they were normal crispy tasty, and the tart was crispy but you could def tell it sucked some juice in it. It is what it is.
The almond paste, the raspberry confit and the raspberries were an excellent balance. Like just the raspberries alone have a tiny bit of acidity, but the sugar from the confit, almond paste and the shortcrust balanced everything out so nicely it was really tasty despite looking messy. 
Overall really easy to make and if you have fresh raspberries it's beautiful and there is no difficulty.

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Least fucked up cannelés thus far. Almost properly cooked top, bottom still a bit mushroomy, crunchiest whilst still retaining the inside fluffy.
Progression is happening.

>>599
Now THAT is an Adult dessert, anon.
<Never underestimate the cast-off from maceration
>Do you bake sourdough bread?
No... but I'm going to with what I have to assume is your recipe in the Bread Bread.(my thread...I made it back when /ck/ was still a "Hidden board")
If that wasn't you, then there are 2 Medi-Packs here...excellent!
>Must be nice knowing Starred Chefs
Truly, they are just like other people who are highly skilled. the one who bought the coffee house didn't like me at all at first, but after he figured out that I really could cook, he opened up and told me great stories of working under Chefs in Europe.
Since I don't have any worry about this Doxxing me...
Here's the coffeehouse's Chef's book:
The seasons at Walden Inn _ signature recipes from an -- O'Neill, Matthew
https://files.catbox.moe/x5qzlu.pdf
(I Haven't read it yet)

>>602
Damn, anon! Those lil' nigglets are almost perfect.
At this point, if you aren't using a convection oven, that's the last possible variable I could think of.
 
Still no tuille and choco fun; These last 5 days have been a BEAR.
I did find something hilarious as It relates to Image boards.
An Anime that's all about cooking..lel.
Honestly Animu isn't really my thing beyond Akira and some of the Miyazaki stuff I've seen, but this one is oddly hilarious.
The Japanese do love their French cuisine...

https://www.wcostream.tv/campfire-cooking-in-another-world-with-my-absurd-skill-episode-1-english-dubbed

Lel...I don't expect you to watch much, but give the first 2 a look (~20minutes a piece) just for the kitsch value and Lulz.

>>608
Thanks for the book, will look at it. 
>At this point, if you aren't using a convection oven, that's the last possible variable I could think of.
I changed the flour i used. I'll try even less refined flour next time. Too refined gives too much gluten and elasticity making them mushroom and not fall back down in the mould and cooking properly.
Got the hint from this vid https://www.youtube.com/watch?v=N-Oz4XDBld0, the sourdough starter recipe i posted is also from him (https://www.youtube.com/watch?v=vD_aufrBTjU)
Slowly but surely i'm getting there.

I'll also try to check out the animu when i have some time.

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Ended making some bricelets with the basic recipe, had no lemon so replaced them with lime zest.
Usually i use another recipe for ice cream cones/bowls as they're too thick and tend to crack. You can roll them in cigars, put them on rolling pins for tuiles etc... And lots of different batter recipes.

<Basic batter recipe
◘ 120g/4.2oz butter
◘ 3 eggs
◘ 250g/8.8oz sugar
◘ zest of a lemon
◘ 500g/17.6oz flour

Mix butter and sugar, add the eggs, add the lemon zest finally add the flour, roll into balls.
~40s cook time at max heat setting on my machine (doesn't mean much but it is what it is)

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Also made raspberry sorbet from Angelo Corvitto's book >>492

>>618
verr nice!
I like the bricelets--done with an iron press, yeah?
Looks like it's time to start looking for that perfect spoon for quenelles!
It's been another bear of a week, but I'm over the hump.
I did get a cheap ladle of the right shape a couple days ago, so probably tomorrow I'll throw down some more chocolate piping and give the tuiles a go for pics.
Also found an inderasting Channel.
The royalty free music kinda cracks me up. It's like a fine cooking channel meets SAW, or some kind of Action movie.
https://youtu.be/GPhkKAEYpPE

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>>626
>done with an iron press
Yes a special bricelet one.
I'll try to make OG quenelles for the occasion, the lyonnaises ones. I'll see what type of spoons i have work best.
I wasn't ready for that voice/accent on the channel, now THAT cracked me up. 
>chocolate piping and give the tuiles a go for pics.
Noice. Good things happen when the time is right.

Another day, another after.
It's strawberry season so strawberry tartlets it is.
The recipe is from here https://empreintesucree.fr/tartelettes-aux-fraises/

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Raspberry financiers, same recipe as explained in >>550 and add raspberries. Was in a hurry so no nightly fridge maturation, but still super tasty.

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Another raspberry based dessert.
Christophe Felder's macaron recipe from his book Pâtisserie !" page 546.
I really like this filling because it contains no butter or chocolate, letting the fruit fully express it's flavour.
Meringue used is the french one.
Scrumptious!

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I'm sorry Medi-Kit..
I had some big family Upsets last week--ALL last week.
I'd intended to post both the tuile pics and another dessert, but have made neither--so obviously--No pics.

I swear, the medicos in my country are actively trying to kill off the geriatrics here at the greatest profit possible.
It's such bullshit...

Anyway, the macroons look great, and I hope to be able to contribute more on-topic stuff in the near future.
just wanted to check in and let ya know I hadn't Ghosted...

BTW...
Are you sure you aren't a professional patisserie LARPing as a normal?
kek!

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>>632
No worries fren family comes first.
>kill off the geriatrics here at the greatest profit possible.
So keeping them alive as long as possible? lel
I guess old family relatives of yours. Hope everything is well.

Here's my contribution, a flantastic blueberry vanilla flan from Ju Chamalo's second book Mes flans pâtissiers 2 . Love this fucking book like you wouldn't believe.

I'm flattered but i really am not a professional, not even a culinary student or anything, literally a monkey following recipes to the T mostly, sometimes i deviate. 
Guess it's a testament to how good the recipes are written jej. I fucked my first cannelés this week, they stayed in the mould could not get them out without destroying them. Maybe i should also post my fuckups. They were still tasty but they looked like nothing.

Btw i've got an idea, i'll post about it next time when i've got more time.

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Iranian goodness. 
Made pistachio paste following Pierre Hermé's recipe from his book Plaisirs Sucrés, page 183. Added a couple of centiliters of  amaretto. 
I then used the freshly made pistachio paste to make his pistachio ice cream following the recipe from his book Secrets Gourmands, page 146.

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Also made Christophe Felder's salted butter caramel macarons following the recipe from his book Pâtisserie !  page 570. 
They are a true test of willpower.

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>>638
Decided to get more Iranian pistachios considering the last few days events and make more ice cream.
Two litres of deliciousness.

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Welcome to my ice cream parlour, what can i get you? 
I've got raspberry sorbet, fior di latte with delicious spring milk, mint chocolate or pistachio.

My dear Medi-Kit Fren.
I'm soooo sorry It's been 3 weeks since I posted ANYTHING in relation to this thread.
Without pulling this thread into "Big personal LOOKS AT MEEEE" drama, here's the skinny.
I have a pretty fucked up family life ATM.
The Docs have been fucking with my Father's medications and treatment, and it sent him to the hospital, and currently into supervised care.

I Tried to tell them just how stupid what they,(the Doctors) were doing, and exactly what would happen ~4 weeks ago.
Guess what: It ALL happened just like I said it would.
As I'm the only one in my family who feels any sort of familial responsibility,(foolishly, as they have shown over and over that there is little reciprocity,) It has fallen to me to keep things running and maintained here.
I guess That's all I have to say about it, since to say more would be going against what I posted in the first part of this post.

Your Last 3 posts have maintained the excellence you've cultivated ITT, and I hope to be able to finally make those tuilles and other Haute decorations soon.
The Ice cream looks great, and that Persian pistachio...mmmmmmm!
I've never tried macarons in that style before either, which is kind of strange since I went through a meringue and nougat "Phase" years ago, and did a stint as the Head cook at a jewish Frathouse, so I have made Macaroons,(truly a totally different animal)

Back when there wasn't family estrangement,(right before COVID actually,) I had tried to crate a family tradition of both Yule Log dessert cake, AND an actual Yule log to burn, with ribbons and wax covered pine cones, and the log stuffed with little surprises like color change wax and sparkle plugs...
Anyway, up until the fracturing, we would always do up a nice dessert log with marzipan cones and meringue mushrooms. (never did come up with a good solution for pine boughs...huh. I guess Today I would dip pretzel rods in milk chocolate and the use a Russian cake tip and deep green imperial frosting..or possibly the rice paper method I've seen.

I don't know when I'll get to it again, as my main concern is figuring out my exit plan.

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>>646
Hey fren don't apologize, like i said real life should always take priority on digital life. Plus the board is comfy speed (to me) so no worries.
It sucks when what you said would happen happens. I think the others want to be right, and project this desire onto the other and think the other wants also to be right. Only we don't want the predictions to happen as that would be a worst case scenario. We actually want to be proven wrong, because being right means shit's fucked and being wrong means shit's great. 
The other cannot understand this because from his perspective being right means shit's great, and being wrong (not that they ever consider that hypothesis) means shit's fucked.
I'm sorry for what's happening to your dad. I hope things get better.

I have a shit ton of egg whites from the ice creams and i freeze them in groups of four. That's why i make the financiers or the macarons lel. I never made a pavlova, a baked alaska or a vacherin glacé, so i'll maybe try those with the whites from the pistachio ice cream.

>Yule Log
I got a silicone mould that i never used. I thin i'll make one this summer because why not, a frozen one that is. Christophe Felder has a great book about Yule Logs written with Camille Lesecq. 
You can and should still make one for yourself/family members you're still in touch.

I made the raspberry entremets again. This time with the proper raspberry amount for the mousse, made almond butter with vanilla and a whole tonka bean instead of praliné and added some vanilla extract to the crêpes dentelles for the pailleté feuilletine.
I still had some white chocolate cacao butter colourant from the last time, for the velvet flocking, so used it all without making some more.
Came out really really good. 
Time to move on to other fruits and flavours. I still have raspberries in the freezer but i'll keep them for later in the year.

>>647
Thanks for your understanding.
BACK TO THE ENTREMETS--->

I used to make a weekly angelfood cake for a friend years ago...Funny, I never knew what to do with all the yolks.
Seems angelfood could be a good layer in petit fours, or perhaps even a stacked Bombe
it's been a looong time since I've made custard or custard style ice-cream. I should do it again, especially since last year(?) I stumbled across a mint condition 70s icecream maker that was exactly like the one I grew up with.
The Dasher is pristine, and though it's the ice and rocksalt variety, it did a great job.

As to the yule logs: 
1) thanks for the book recommend, I'll check it out.
and 
2) I'll make them again, even if it's with "New" family. (I've had that before, and will have it again, I'm sure)

Great job on the raspberry entremet, the decoration is excellent, the mousse has a nice swirl to it, and the crunch layer looks generous--whenever I've had something with that in it I always wished there was a little more.

Ever work much with melon or gooseberries?
Some of my favorite flavors, but the amount of liquid could be challenging. Leads me to wonder if "Cold reduction" of juices and such are a thing.
Probably.
 I'd think that heat could damage some of the more delicate flavors that make things like honeydew and gooseberries distinct.
something using a vacuum jar, or perhaps some sort of no heat dehydrator that blows across pans in a closed environment.
I may have to invent it since a cursory search revealed nothing.
>TFW Plebbit r/AskCulinary has a thread where someone wants to do this for a tomato sherbet.

Bon Appétit

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>>647
>Christophe Felder has a great book about Yule Logs
Bûches by Christophe Felder and Camille Lesecq
I am a BAD little pirate...

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>>648
I remember seeing a youtube video where they test ice cream makers and the guy liked the results from the manual one. Ice creams used to be made well before electrical machines so i don't see why it wouldn't be as good or better.
I was lucky to find one still under warranty for dirt cheap on the marketplace. Does the job well so far. 
I just made peach sorbet. Shit's delicious.

>>648
Yeah that's the book, the recipes are crazy good for inspiration and i really like the diagrams. There's an ice cream section inside.

You ever eat melon with ham (https://es.wikipedia.org/wiki/Mel%C3%B3n_con_jam%C3%B3n ), i love the salt sugar combination. Angelo Corvitto has recipes for melon and watermelon ice cream and sorbet in his book.

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I also made a peach lemon verbena flan from Ju Chamalo's second book Mes flans pâtissiers 2, so good. The flavour blend is really good.
Always stressing unmoulding the flan. The 6cm high mould makes for a delicate experience everytime. I'm always nervous i'm going to fuck things up at this stage.

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First time trying lavender sorbet. It's really good.

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>>650
>I just made peach sorbet.
Looks amazing Fren. 

>You ever eat melon with ham
Yes.. also pineapple is a go-to Hawaiian thing here. As to the Melon AND watermelon, I'd think Honeydew would be my flavor combo, but with ham, I'd definitely go with muskmelon/cantelope.
Flan looks great too.
I had an ex-GF who loved the "Traditional Mexican Flan" but for some reason always got the shitty pre-fab stuff or used a mix that had the carmel sauce on the bottom.
It was NOT as good looking as the crusted, apple topped one you made.
>Lavender Sorbet
A BANE to jews everywhere--They seethe at the mention of lavender for some reason.(they would use that as a base for poison that they put in wells back in the 11th(?) century.
Sounds like a good palate cleanser for a strongly flavored course.

We are rapidly approaching /ck/ post 666, and I've been toying with making a genuine devil's food cake, garnished with tuile wrap, and chocolate lace adornment,(maybe lil' pitch forks?) and topped with Swiss buttercream.
Still retardely hectic with mid-summer chores, juggled with family health issues, but I'll do my best.

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>>653
>Traditional Mexican Flan
Although also a flan it's mostly called a caramel cream (crème caramel) around here. I used to eat a shit ton of those as a kid. The type of flan i made is called "flan pâtissier" (pastry flan or custard tart).
>apple topped
Those ain't apples fren, they're peaches. I think they're brugnons a bit different from nectarines even though in english they're under the same umbrella. 

>A BANE to jews everywhere--They seethe at the mention of lavender for some reason.
Based, i'll make some more, it's super tasty.

Also made some delicious coffee ice cream, one of my favourites i think. Plus the vanilla cone really makes for a great combo.

You still have some time until post 666. Eager to see it. I think i've never had some devil's food cake. Maybe i'll have to try it.

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Melon sorbet is delicious. Angelo Corvitto suggests between 2.5cl and 5cl lemon juice in sorbets. I added 5cl of lemon juice and it really makes the taste <POP.
Played with the ingredients amount in icecreamcalc and it came out great.
sucrose ==> 176g
glucose powder ==> 48g
water ==> 56g
melon ==> 600g
superneutrose ==> 5g
lemon juice ==> 50g

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>>656
>>657
As usual, fren, you deliver the goods..
I saw the first new post and was gonna reply...but as you can clearly see... DIDN'T
Cantaloupe/muskmelon sorbet
seems like some kind of salty garnish would be tits for this..
8 poasts left.. Tomorrow is a RAINDAY, I'll see if I can deliver.
 I also happen to be embroiled(nice /ck/ ref, No?) in a thread where I'm OP about festivals for creating connection nexuseses..(nexi?)
Whatever. 
>superneutrose 
Now you're just TEASING ME.. kek!
Ironically, that last batch of Icecream I made with the Gellan gum had horrible Ice crystals.
I still ate it...but i didn't like it.
I'd still rather Invert sugar with Guar Gum, Alginate, and the like.
I'm telling ya bro.. Gellan gum is HOT GARBAGE for mouthfeel.
*(Love the flan breakup too.)

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Well.. /ck/ picked up too fast.
Which is good.
But I have FAILed to make the deadline.
So, I'll pre-emptively CHECK'EM!
*(I will make that Dessert)

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>>658
Yeah, i've been using superneutreose for all my sorbets and stab2000 for my ice creams, works wonders. Got the 150g pack though as 1kg might be a bit much lel. 
Some mix their own stabilizers by hand to have the perfect ratio to their liking, but for me right now these two work well.
If you eat the sorbet / ice cream relatively fast i find there's not much need for them but if you let the ice cream one week plus in the freezer i find stabilizers a must.

>>666
Check'd and kek'd, you've now made a pact. 
Statan demands a dessert.

I've made >>645 mint choco again, only this time i've made with three different chocolates to see if the taste differs a lot.
Supermarket chocolate so nothing too fancy, 69% (ebin segz :DDDD), 85% and 91%. Not as much difference as if you'd eat the chocos as is, but you can tell in the final notes the bitterness or the lack of it and thus recognize which is which. But it's rather subtle. 
All super delicious, notwithstanding. You pick mint and in turn it makes grows more. What else can you ask for?

Also made financiers, some with blueberries. Still have a few white eggs, so i have to start using them.

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>>667
>Yeah, i've been using superneutreose for all my sorbets and stab2000 for my ice cream
perhaps I was rash with my rant on whipping cream additives. Since, I've found I in fact an fine with most other stabilisers, I just HATE Gellan® Gum, because the residual mouthfeel is like you's been sucking swamp water out of a slug's ass.
OOF!
I did a little taste test a couple weeks ago and Carrageenan, guar gum and Xantham gum are just fine by me if you don't go too heavy handed. The Last batch I made with Gellan gum not only had that shitty residue, but tons of ice crystals making the icecream "Grainy" I kinda wish I hadn't KILLED my "I scream, (you) scream, we all scream for Ice cream" thread a couple moths back. I still have the file folder, but the text is lost, and was fairly inspired,(if I do say so myself.)

You sir, however, are DESTROYING the topic with excellent pic after pic. I iz NV!
>Satan demands a dessert.
I know... WHAT HAB I DUN?!
Maybe I can balance it out with an Angelfood cake? 
Heavenly Hash Ice cream?
> 69% (ebin segz :DDDD)
KEK!
Gotta love Spurdo refs.
I do love me some Bitter on my palate; Cobbee, Choccys, grls, :DDD, hell, I LOVE smoked and blackened as well. D'ya 'spose there's a deep seated racial memory of foods cooked over open fires when the mammoths roamed?
I'll be there is.
>financiers, some with blueberries
NGL, fren, Blueberries, Real ones, have always been my favorite fruit since I was I smol child. certainly I like most every fruit now, (durian not so much, but at least I tried it,) but blueberries...BLUEBERRIES, Blueberries!
Fresh, frozen, Compote, jam, preserves, reductions, even dried.

Excellent post as always Medi-Kit fren.

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>>668
Also for the stabilizers i heat the mix up to 85°C / 185°F the cool and leave it at least 12h in the fridge. Something to do with the stabilizers to activate or something. Although Gellan seems really weird, not sure i'd use it myself.

Wtf Angel food cake is a real thing lel, thought you were joking with devil's cake and all.

Blueberries are great and i had some on hand so thought to myself why not dump a few in the financiers. Turned out great.

Saw that my supermarket carried the best EVOO of 2024, Rincón de la Subbética. It's an hojiblanca variety. Got me a 0,5L bottle, it's pricey, at 43.90CHF/L but in the grand scheme of things for the best of the best it's not that expensive imo. Like the best Whisky, Wine, Cigar or whatever, you'd need to spend exponentially more to get to try to taste the best.
I've never tasted an EVOO with so much oleocanthal, making for the pepperiest EVOO i've ever had. Fruity, peppery and bitter are how i would describe it (i'm not a pro taster lel) but it's delicious. I only use it with salt in salads as the taste is so great to be weakened with balsamic. Also just for dipping the bread in is extra tasty.
So i naturally made an EVOO ice cream following Stéphane Tréand's recipe. It's delicious, but i think it's the first recipe i make where more than one scoop makes it too much. Like every recipe so far i could eat the whole thing in one sitting, but this one, one ball is delicious and any more than that in one sittings starts to become a bit nauseating.

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Was tired of always making financiers to use the whites.

Lemon basil macarons following Christophe Felder's recipe from his book Pâtisserie ! page 550.
Up until now i've made a french meringue for the macaron shells because the italian one is a bit more difficult. The french you have to let it crust for 15min so it's a pain in the ass if you make lots of shells, it takes a long time to cook, as i've only make one tray at a time. I may have to try multiple trays to see if it works or if there is any drawbacks.
Decided to lvl-up and go for the italian meringue. So much easier and honestly not much harder i have to say. Plus once piped they go directly in the oven, no need to let it crust.

Basil lemon so good and tasty. You have the basil in the first taste, then the lemon in the aftertaste really great combination. Also made them bigger this time because why not.

Friendship ended with french meringue, now italian meringue is my best friend.

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>>670
HEY Medi-kit Fren
I have resigned myself that this Chan is TOAST.
I will still post here, since /ck/ was my hidden board from the beginning, but the mods and jannys, as well intentioned as they are, simply don't have "IT" when it comes to discerning between real posters who should be left alone due to content creation, and Trolls and other bad actors.
The last 5 threads I made calling out the bullshit, and a few trying to provide real world solutions for Whites (KEK!...Oufs..get it?) have been 🔥 threads of 150+ posts and with real discussion...Until bad actored to the point that the mods just throw up their hands and KILL  the thread by "Moving"  big chunks of it, often my posts as well.
I've invested and supported this chan for, well, since week 2, and am in AWE of just how inept the staff really is. This is the first post here I've made in 4 days, and I watched as, on other boards, they allowed the bad actors to just take the whole thing over with either negative or completely retarded repercussions.

My proof is simply that I have the oldest post on this board, at a time when there were NO OTHER posts >>>/ck/25
Keep posting Fren, your cooking is at the highest level I've ever seen on ANY Chen yet.
You are an ASSET to this chan and your posts are leaps and bounds higher than any of the effort posts I've seen anywhere.

I'm commited to still posting the Devil's food cake and possibly also a variant on my long-used angelfood cake as well--(pennance, ya' know?)

The Lemon-Basil almost savory macrons are a nice twist.
Around the same time I was making an angel-food cake/week for a lady who was renting to me(part of the arrangement, if you can believe that!) I had a similar twist but in the opposite direction. I was making tamales in the traditional way, and I decided since I had so many extra corn husks and making in bulk is easier, that I'd make ⅓ pulled pork, ⅓ pulled chicken and ⅓ Strawberry sweet tamales.
something like 120 tamales in total.
Now, I'm not Messican, I have Mostly Germanic heritage, but hell, ya'know, COOOKING!
I even managed to impress some genuine Latinos with something they said they'd rarely seen before--(They said they were kind of weird to them, but delicious, but sweet tamales aren't unheard of.)
This kind of recipe flip is always fun for me.

now italian meringue is my best friend.
It's true, the French do tend to over-complicate process sometimes, kind of like the Spanish when they discovered that you can make a perfectly good risotto by just dumping all the liquid in at once as long as you carefully tend the heat and stirring.
The macrons you made sound almost...almost as if they'd serve as a palate cleanser for heavier, creamier, or more cloying flavors.
I wonder how lemonmint, (a variety,) and hibiscus might taste with just a touch of saltiness.. Sal de Mer and lemon balm flowers as the deco...

Great poast, as Always fren.

...I guess the Lemon Balm macrons would also require a drizzle of a good honey.
Something in a smokey honey for red meats, and maybe cured porks, and/or spicey.
IDK, just spitballing here..

https://www.eatthelove.com/smoked-honey/

>>671
Not to wreck a good thread my guy, but you have unilaterally shit all over many threads I have made and yet expect not to have the same done in kind.  I do wonder whether you might have asperger's if autism is ruined out.

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>673
This fag again
>but you have unilaterally shit all over many threads I have made
Prove it.
If they were shit, then (you) deserved your thread to be shit on. I only SHIT on Shit threads.

I always acknowledged Good threads and ANY thread or post that was positive towards anons here.
>Again, the accusation/implication of mental illness
This is just what a niggerbrained retard does.
Comes into threads and shits all over them to "Pick a fight"
>Not to wreck a good thread my guy
Fuck you asshole, that's EXACTLY your intent.
No one else has even posted ITT except for myself and OP.
You probably don't even/CAN'T even cook for yourself, and you certainly had no intent on doing anything here that relates to high end desserts.
You are a LIAR.
I wasn't Übervaxxed like all the Amerlard millennials and after were, I socialized like any normal kid would have with the exception of being tested into the 98th-99th percentile, then going through experimental and gifted classes from the 1st grade on.
You are not even close to "On my level"

Hope you aren't that "-Steph" gal, but even if you are, any goodwill between us is forever LOST, and you are revealed as just another self-centered faggot who can't think in terms other than "I'm gunna git muh Revengin'!"

Truly...KYS, do the world a favor and go back to watching TV series and posting your ill-informed "HotTakes" on reddit.
Since you are too stupid to realize that you stepped into a thread to shit it up that only has 2 posters in it, this is my only response and communication of this to (you)-without the (you).

If you had any integrity, you'd delete you bullshit post, and APOLOGIZE to OP who has never posted anything here but the highest of quality posts; something you could never even hope to aspire to, clearly, since your entire existence here is nothing more than sandcastle kicking so you can feel better about your mundane, nay, even worthless existence--Being accomplished in nothing, with nothing to add but your own endless self-centered braying, hoping that someone, ANYONE will "Just acknowledge me..."

*remember: Up the road, not across the street.

* ...your bullshit post...

>>671
I'm posting in the wrong place
but something must have happened in the week or so I was gone that stuck you here, since last I'd spoken to you, you were still strong advocate for the site
A shame

If I'm not mistaken, interaction with you brought me around to giving the site another chance twice now, after disputes with mods
so the site really lost if it's turned even you off at this point

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>>683
Certainly that's you OP.
yes, a shame.
>>684
Is lost.
IDK what the malfunction here is, the Mods spend hours conferring on whether to delete Trolls and Raiders, all the while allowing shit like you see here
>e8b053
to remain in place for days, when it's clearly a violation of rules.
There are now more Bad actors/Spoilers and Raiders trying to make the site as unappealing as possible, than there are actual content creators and honest posters,(even if acerbic)
As Proof of this, of the last 4-5 threads I've created 3 were merely to draw trolls and shills away from other threads--one of them was to get a troll off of the site's official SimpleX site.
they all became the highest PPH and  🔥 threads on the board, One I even had the Mods bumplock since it's use was over(they won't delete then for some reason, even if the OP requests it.)

There isn't even an archive for the played out threads, so ALL that effort-posting from the beginning, middle and even the END of this chan are lost... like tears.. in rain.

So yeah.. it's LOST, like I posted before, I'll still come and see if you are posting your afters, and will eventually post pics of the Devil's dessert, but as for the rest? iT'S EVEN WORSE than 4Cucks now...just like the trolls and shills wanted it to be.

Sorry the troll followed me here.
We'll see if the mods can even do the right thing.
I'm not holding my breath, since I hadn't posted for a week since they killed the most popular thread on the boards, (MIne, I was OP,) by moving almost a ⅓ of the posts to some other retarded Mod made thread and leaving behind some of the trolls' and then had the fucking GALL to "Chastise" me for engaging trolls after they slept on my reports of it for over 8 hours.
Sorry to say, the mods here, through inexperience and poor judgement, truly have killed this chan just as much as the trolls/shills did.
It's not rare these days, I went back to a Telegram channel with a burner account that I had "Noped" out of long ago(related to this site, as some of the bad actors there are over here in the TG too..), and saw that those faggots had lost ½ of their members, and the bad actors there were still telling lies about me. One in particular especially, but there were at least 3 who were/are coming to post here and be the same childish bullies and liars that they were over there.
They were telling people that I was the NDS™(Black P0rn spammer,) and a bunch of other blatant lies.
I was happy to see that there were a couple who stood up for me. But I wasn't about to reveal that I was lurking to find out what they were doing over here.
SO yeah... It's TOAST.

>>685
>Certainly that's you OP.
no, I don't even post on /ck/, because I don't cook.
you and I have spoken multiple times on site issues, and sometimes will get along fine in one thread, while going at one another's throats in another, at the same time...

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>>686
Ah yes... I know you now.
And sadly YES.
this chan is COOKED.
I've posted reports on everything from CP to personal attacks, all off topic and meant to derail or Troll/bully.
They go for WAYYYY too long (if at all,) without being addressed and when they are the Mods always manage to do the most damaging "Fix"  possible.The Festival thread I posted that was #1 on the overboard for a week,(not a "Great Feat" on a mostly dead chan,) but when the mods chopped it up and killed both halves, the mod created one being a completely fucked up, unbalanced misrepresentation of even the division of the original, that was it
>pic rel 
As I think you can attest, I can come to a middle ground with posters who disagree with me, even giving ground over to a well reasoned argument--Trolls cannot...ever but I have also been Attacked by shills and bad actors here for the last 7 months(starting with those who were supposed to be on "my team") and enough is enough. I'm not such a glutton for punishment, nor do I care to suffer fools and tools.
Maybe we'll meet again on another chan..
Maybe you'll come to the festival and see me in the registration booth...IDK, but if you think it's me, just call out "TABBI!" in any old direction, and you'll see me look and smile.

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Three days ago i made cannelés again. It's been some time. Last time i didn't post about them, only quickly in >>636, it was a failure, they didn't unmould.
Three days ago they stayed stuck a bit but i managed to pry them out with a knife. Uneven cook, and colouration. Dome shaped bottom. Uncooked top. 
It was hard to remember the lessons i learned baking them the last time. So i quickly made another batch.
I baked it today.
My first ever proper cannelés.
Proper even cook and colour. Flat bottoms. Cooked tops. No defaults. Super crispy on the outside, super chewy and soft in the middle and a mix of both inbetween. 
FUUUCKK i'm so happy frens. I'll have to make them again at least two more times to prove it wasn't luck but i understood the magic behind the baking.


>>671
Sad news to hear fren. You should not give them satisfaction by doing so. Sometimes it's good to take a break, regroup and come back stronger, like me and my cannelés.
I still demand the Devil cake AND Angel cake (both to keep you her longer lel) and some choco decos. I'll end up blogposting alone, unless lurkers if there are any say hi. 
>So yeah.. it's LOST, like I posted before
That is impermanence of life. All things are in flux, nothing is permanent. Just like the destruction of the mandala, it is an act of liberation. It teaches us to create with love, to let go and to walk through life with an open heart.

>It's true, the French do tend to over-complicate process sometimes
The french meringue is the easiest to make of the three that's why it's suggested to start with this one. I'm definitely not an authority on the subject but wikipedia says italian meringue was invented by a french also lel.
The meringue was invented by a Swiss in Meiringen https://haslital.swiss/en/map/detail/the-history-of-meringues-b1c84f28-d492-4116-bf63-1ba57bdcbbe4.html though.
>I wonder how lemonmint
For now i'm stll in the monkey phase copying and learning by doing. Later i'll try to imagine recipes and whatnot. But getting the quantities right is another game i'm not ready to play yet. But it do sounds interesting.


GENTLEMEN

This is the afters thread. Everybody is welcome. Just post what you've made for dessert. Creating something impermanent can be satisfying, rewarding and most importantly, delicious.

>>689
YOU DID IT! The PERFECT CANELLE!!!1!!

I iz Happy for you Fren.
>GENTLEMEN

>This is the afters thread. Everybody is welcome

BASED!
Willcomply

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>>689
>I'll end up blogposting alone
NEVARRRR!!!
You will ALWAYS be the MOAST BASED patisserie in mine eyes.

Selling the family estate, but will definitely MAKE GOOD on the pact.
Upshot is, I'll never have to deal with "Family bullshit" again, and am currently pursuing acreage and a change of domicile several states away.
WAGMI

>>692
Fuck yeah fren. Good luck at getting out of the ratrace! Let me know when you get the festival group going.

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Made strawberry macarons following Christophe Felder's recipe from his book Pâtisserie ! page 574.
Can you guess what's the only hydrosoluble colourant i have? I ordered some more to make broader colours.
White chocolate and strawberry ganache and an italian meringue macaron. Next time i'll try to bake two trays at once as one by one takes too much time. Hopefully it works and they're all even.
Super tasty as every Felder's recipe i've tried so far.

>>692
Those are some nice éclairs. I never made them, i'll have to try to make them.
>You will ALWAYS be the MOAST BASED patisserie in mine eyes.
Thanks for the kind words fren. If i may add, pâtisserie is the pastry, what is made. The one who makes them, the pastry chef (funny wording as i don't consider myself a chef but a monke) is a pâtissier. 

Hopefully everything goes well with the family affairs and you find yourself a nice place for you and the kots with lots of open space.

>>694
KEK!
As long as we're mincing words instead of citron...
>A pâtisserie (French: [pɑtisʁi]), pasticceria in Italian, patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making. 
Still makes my malaprop a malaprop.

I'm not above being corrected though.

I honestly CAN'T guess what color that is.. It certainly isn't Fraises rouge.
Looks kinda greyish-pink?
color #af998c

>Hopefully everything goes well
I'll bounce onto my feet... already have some innawoods places picked out to buy on the cheap.
still looking for a place with a smol cottage and outbuilding, but either way, Some of the stress is off even though I only have until Nov. 1 (estimated close on the family estate)

Thanks for the kind words.
The FIRST thing I'll make after I get completely settled in--WHEREVER-- will be the cakes.
It will be nice to finally unbox all my cooking tools that I've had in storage for the last 3 years.
One nice thing about kitchen work: If done correctly, it serves as a great framework for other tasks whether building a house, or fixing a car.
>planning
>Materials buying/gathering
>Mise en Place
>proper tools
>proper technique
>patience and FLOW

The "desservir" is often a finished stage/project itself, and the enjoyment of accomplishment..

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>>695
>I honestly CAN'T guess what color that is.. It certainly isn't Fraises rouge.
>Looks kinda greyish-pink?
That's the natural colour from the strawberries and the white chocolate ganache like in >>694 ganache pic. 
It's usually the macaron shell that's dyed. 
All my shells >>630 >>670 and >>694 are green, >>639 Were without dye, natural colour looks good with caramel. But it's liquid dye and it looses colour in the oven. You can tell the green colour in >>694 cross section pic (the inside is greener than the outside that's paler) or in >>630 pre pic, much more flashy green.
I ordered powder dye as it's supposed to resist better baking. We'll see. 

Another cannelé batch and came out 99% perfect. A tiny bit round bottom on one cannelé. Even cook everywhere, nice hard shell and great mushy inside. I'll have to succeed a third time to make it three proper bakings in a row to prove to myself it's not luck but mastering the cannelé magic. Can't get enough of these delicious nigglets, never get's old.

>>696

>Another cannelé batch and came out 99% perfect.
They are Prefect in mine eyes. 
Excellent jobs Fren.
Still dealing with toxicity, and Fam shit, but AS GOD IS MY WITNESS, I shall make those CAKES!!!1!!

tHE cHAN ITSELF ALMOST BECAME OVERtoxic, BUT THANKFULLY, the MODS and sertain poasters pulled back from the edge of the abyss.
Too busy for afters, but will once again engage when I land on my feet.
*(I AM UNSTOPPABLE--and your desserts are Très Magnifique!)
See you Sooner than too much later I hope...)

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Well, It's been a Month, Medi-Kit...
I fear with all the newly implemented changes and fuckery going on on TeleFed, not to mention the dramatic DROP in posters alongside the hiding of boards such as this for "Cosmetic Purposes" is the last gasp.

I'll state again that your /ck/ posts were 99th percentile in their quality, EXTREEEMLY RARE to find anywhere else on any chan.
For that I thank and commend you, Friend.

I'm still looking for my new property to move to, but all the dirty work is done as far as getting the current property prepared for sale.

I haven't forgotten my oath to bake BOTH an Angelfood AND a Devilsfood cake when I land in my new place and have set up my kitchen, but that may be another month as the real estate market here is DEAD.

I will still check into this board from time to time in the interim, and well...

>"I started /ck/ as a hidden board for the first 3 months of Ourchan, and I'll finish with it going back to the brink of the VOID"

May all your cannelé be even and delicious, your financiers be of the perfect balance, and all your ice-creams be smooth!