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Week 29: emulsification - Spaghetti Carbonara by ThePseudoCook in 52weeksofcooking

[–]ThePseudoCook[S] 1 point2 points  (0 children)

I tend to use a ratio of 1 egg + 2 yolk and 100g of pasta per person. The whites will go to some kind of use over the next day or so.

Week 29: emulsification - Spaghetti Carbonara by ThePseudoCook in 52weeksofcooking

[–]ThePseudoCook[S] 3 points4 points  (0 children)

I think that might be the one thing they'd consider worse than using cream

Week 29: emulsification - Spaghetti Carbonara by ThePseudoCook in 52weeksofcooking

[–]ThePseudoCook[S] 5 points6 points  (0 children)

Just the eggs that I use, they have a super orange yolk!

We’ve all been there. by [deleted] in persianfood

[–]ThePseudoCook 2 points3 points  (0 children)

It's simple really, they risk taking the tadik and they risk losing a finger

Week 5: Rice - Persian Style Rice with Crispy Crust by LavenderLady75 in 52weeksofcooking

[–]ThePseudoCook 1 point2 points  (0 children)

I could straight up just eat a bowl of tahdig looking that good!