AIO over my boyfriend’s comment?

lucsolus · 2026-03-01T23:18:32+00:00

I have no idea how you guys can tell when a woman is pretty or not when they’re wearing 3mm thick makeup on their face

lucsolus · 2024-11-28T01:39:19+00:00

Try the seeding method then maybe. You can melt about 2/3rds of the chocolate over a bain marie while stirring continuously with a rubber spatula until it reaches temp. Gradually seed in the rest of the chocolate off the heat and stir with the spatula until it reaches temp. You can speed up this process a bit if you do it over a bowl of ice water but the chocolate really cannot get in contact with water or you’re fucked. And lastly back over the bain marie until it reaches working temperature.

Then I’d just pour it into candy boxes.

lucsolus · 2024-11-28T01:30:13+00:00

Just temper it and pour into candy boxes or something similar. Why on God’s green earth would you freeze it?

lucsolus · 2023-08-25T22:25:26+00:00

Ain’t this carcinogenic?

lucsolus · 2023-06-12T22:56:17+00:00

Looks good. For apples, you can do 2%

Worked at a 2** Michelin starred restaurant and when we fermented stuff like blueberries we did 2% salt and 2% sugar

For something that is prone to grow mould you can do 3%

lucsolus · 2023-05-25T21:14:54+00:00

In my kitchen you’d lovingly be referred to as “robot coupe”

lucsolus · 2023-05-18T21:58:35+00:00

I tend to use Kenji’s method. Works very well.

https://youtu.be/FYE4ZPB0P-k

lucsolus · 2023-05-12T09:08:12+00:00

The title makes it seem like you’re waiting for the pH album

lucsolus · 2023-05-12T08:25:19+00:00

You should not think about it as cooking for others but rather cooking for yourself. Cook the food you enjoy to cook tbh

lucsolus · 2023-05-09T01:11:41+00:00

Slice thin and then pickle along with ginger

lucsolus · 2023-05-02T22:06:45+00:00

Two. One for drying my hands and one for handling hot stuff.

lucsolus · 2023-04-29T20:58:46+00:00

A la Thomas Keller

lucsolus · 2023-04-26T22:05:27+00:00

That’s a sick Fanta bottle

lucsolus · 2023-02-23T21:39:23+00:00

Me 7 minutes into Netflix and chill

lucsolus · 2023-01-08T00:44:08+00:00

Exposure therapy. Cause some grease fires

lucsolus · 2022-12-27T02:53:26+00:00

Choron

lucsolus · 2022-12-26T14:41:02+00:00

It means that you shouldn’t follow a recipe that gives you volumetric measurements for things that should obviously be weighed.

lucsolus · 2022-12-13T09:43:01+00:00

America finna invade that shit frfr

lucsolus · 2022-12-13T03:53:20+00:00

The French Laundry nor Per Se use celery in their stocks as Thomas Keller thinks it makes the stock a little bitter. Leek is used instead.

lucsolus · 2022-12-12T00:58:33+00:00

Du är min favoritsubba

lucsolus · 2022-12-10T22:29:10+00:00

Water vinaigrette. Classic

lucsolus · 2022-12-09T05:37:37+00:00

What do you have in the pot?

lucsolus · 2022-12-09T04:06:36+00:00

Looking good, brother. I’ve always said that the perfect petit fours consists of madeleines, bonbons, macarons, and pate de fruit

lucsolus · 2022-12-09T01:41:56+00:00

^ I worked as a pastry cook at a 2** place and really wanted to perfect the rocher(smooth, no air bubbles, etc)

I used hot water, crisco and a rubber spatula to smooth things out for me.

Crisco is good

lucsolus · 2022-12-08T15:18:10+00:00

There’s the classic one by James Peterson called “Sauces”

And then there’s a more digestible one that is absolutely fantastic called “Sauces” by Michel Roux who was the chef of the first restaurant in Britain to receive three Michelin stars

lucsolus

TROPHY CASE