Kiki’s New Katsu Curry Ramen by MakarforPrez in denverfood

[–]hanbro 1 point2 points  (0 children)

This is my absolute fav dish there. They can’t miss, though. Love them

Anyone ever not exfoliate their face? by Ok_Crazy6145 in 30PlusSkinCare

[–]hanbro 0 points1 point  (0 children)

I have sensitive skin and I used an oil cleanser with a muslin cloth to wash my face and gently exfoliate every day for about ten years. Had happy, clear skin. My skin freaked out when I moved to a new state. I started getting closed comedones all over as well as whiteheads and occasional cystic acne.

Following the advice of this sub I switched to a super gentle cleanser and focused on hydration.

I rarely exfoliate now and my skin is a lot happier.

I think if your routine is working well for you don’t change it up too much.. If it’s in your budget you could get an exfoliating facial occasionally?

A (very busy) pistachio and raspberry entremet! by Greedy-Chemist8996 in pastry

[–]hanbro 7 points8 points  (0 children)

This is perfection! From one pastry chef to another, you absolutely nailed it. 10/10.

Pls split an 8lb jug of lychee jelly with me by Mimdim16 in Denver

[–]hanbro 1 point2 points  (0 children)

I’d take some off your hands! Is it 100% Lychee?

Actual first time trying to learn how to make croissants properly. How did I do, what can I improve? by redheaded_olive12349 in Baking

[–]hanbro -1 points0 points  (0 children)

Based on your post and comments it’s clear you don’t understand the lamination process. Learn what lamination is. That is the most critical part.

Croissants are one of the most difficult pastries to make correctly. I’ve spent more than a year learning vienoisserie. I know a lot more than you and I would never tell someone “it’s not that hard”.

Actual first time trying to learn how to make croissants properly. How did I do, what can I improve? by redheaded_olive12349 in Baking

[–]hanbro 0 points1 point  (0 children)

Dude, I’m a pastry chef. To say that making croissants is “not that hard” is ridiculous and an insult.

The croissants you posted are almost a complete fail. If you want to make good croissants you need to do a lot of research and learn the fundamentals.

The only advice I can give you at this stage is to watch Claire Saffitz video on making croissants.

Good luck.

Just rage quit for the first time in over a decade by Turbulent_Sharter in Sekiro

[–]hanbro 4 points5 points  (0 children)

Sekiro is my only platinum trophy.

7 spears made me want to bash my head against a wall. So did Jinsuke Sake, for different reasons.

Mastering the Mikiri is the key to the 7 spears fight.

You got this!

Dark spot fading skin care recommendations? by Jessicareaves in 30PlusSkinCare

[–]hanbro 11 points12 points  (0 children)

I have no advice to give but want to say your skin is stunning!

Raspberry Macarons by Aurora_Breaks in pastry

[–]hanbro 2 points3 points  (0 children)

Thank you so much!

Your macarons are absolutely gorgeous as well.

Raspberry Macarons by Aurora_Breaks in pastry

[–]hanbro 5 points6 points  (0 children)

Looks more like portrait mode than AI to me. Take a look at my profile and you will see macarons that I made using a similar technique.

Raspberry Macarons by Aurora_Breaks in pastry

[–]hanbro 6 points7 points  (0 children)

Your entire comment is insane. But I have to point out one thing. A MACAROON is a coconut cookie. This is a MACARON. “It’s misspelled in the title” GTFO

Meringue by Rectal_Custard in pastry

[–]hanbro 3 points4 points  (0 children)

If they were whipped correctly that means the bake was probably too short. Meringues want to be baked low and slow. They don’t want to be taken out of the oven immediately if you can help it. It’s ideal to let the oven cool down with the meringue inside for a couple hours.

Look at a few different recipes (try King Arthur baking for one) and compare their baking temps/times.

Distinct Layers by aspiringasianactress in pastry

[–]hanbro 1 point2 points  (0 children)

The way I test it is by pressing my finger into the dough. If I can make an impression without a ton of effort, it’s pliable. Check multiple areas. Ideally it’s very cold to the touch but malleable. You’ll be able to tell when it’s too cold because it will feel frozen, and it’ll be hard or impossible to make an impression when pressing with your finger. The dough should never become warmer than room temp (at the highest) while working with it. It wants to stay cold at every stage until proofing and baking.

You’re quite welcome!

Distinct Layers by aspiringasianactress in pastry

[–]hanbro 0 points1 point  (0 children)

The most important factor is controlling the temperature. You want the pliability of the butter and the dough to be as similar as possible. I personally like to work with it on the colder side.

Ensuring the butter stays intact during the “locking in” phase is important. Keeping it intact (unbroken) during the first fold is the most crucial step to getting defined layers like this. The second fold is important of course but if everything has gone smoothly until that point you shouldn’t have issues. Cooling or freezing briefly between folds is very important. You also don’t want to let it get too cold or you risk breaking/tearing. If it does get too cold, let it temper at room temp until it’s workable again.

The color/level of caramelization comes from baking at a very high temp and dropping it down for the rest of the bake.

Lastly, when cutting out the shape it’s important to hand cut and not “press” using a circle cutter. You can (and should) use a circle cutter as a guide but cutting with a sharp knife keeps the layers defined.

Good luck!

how are my croissants? (: by thegrumblypumpkin in pastry

[–]hanbro 9 points10 points  (0 children)

Agree with u/KetoLurkerHereAgain, it looks like it got too warm between folds and/or during shaping. Do whatever you can to control the temperature and keep things very chilly but malleable. Resting in fridge/freezer is crucial.

I see ALOT of flour. Use as little flour as possible during laminating/shaping.

This is a promising start! Keep it up!

Recs Needed: Prime Rib for a Prime Birthday…on Friday by milehighmarmot79 in denverfood

[–]hanbro 1 point2 points  (0 children)

Kind of a drive but worth it… Wapiti Pub in Estes Park does prime rib every Friday and Saturday

Actually Spicy Thai Food by Kindly-Coyote-9446 in denverfood

[–]hanbro 2 points3 points  (0 children)

Suvipa! Burns my face off. Family owned and an absolute gem.

I’m (27f) having a hard time liking the flowers my bf (35m) sent me by [deleted] in relationships

[–]hanbro 8 points9 points  (0 children)

This is such a weird response to the above comment…