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You posted at 1:10 PM. What time zone are you in?
From here, it looks partially cooked. But why did you cook it, refrigerate it, and then eat it?...
Help... or good help?
Think of it this way: some guy accidentally threw his croissant dough in a fryer and became famous for inventing something new. If you master a...
How big (length and width) are you making them? For me, smaller is less predictable than larger. Also, I’d suspect your resting may be...
It depends on quantity, I suppose, and your skill at slicing uniformly with a knife.
I’m in a slump. The best I can do so far is takeout salad. Not an entry... obviously!
I decided... based mostly on emotion and a gluttony for the custard filling. A thin custard tart just wouldn’t satisfy me.
Well that’s a good point. Two of the opinions I’ve read are from French people, but one is from Paris, the other from Lyon. Could be a big difference!
Last year I saw a pastry in a French bakery, Parisian Flan, and became addicted. Unfortunately that bakery is 200 miles away and nobody I know of...
Forget about pictures... just send a rib an I’ll let you know how you succeeded!
Sound like a good plan. I’m jealous that you can get good beef ribs.
Not much of it will still be good. Cut it and find out. Green part... Probably... but I’d toss it.
... but I’ve never worried the individual weight/volume. Roll the dough and cut with a 5 or 6 inch cutter.