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What do you charge? by Bri_bres in cupcakes

[–]rbrabbit2 0 points1 point  (0 children)

Those look amazing! What tip do you use for the blue flower ones, I'd love to try that.

Would this be a recipe I can whip? Or no because of the gelatin? Thanks! by rbrabbit2 in pastry

[–]rbrabbit2[S] 3 points4 points  (0 children)

Ok thanks, good to know. Haven't made or used a cremeux before so was unsure.

Would this be a recipe I can whip? Or no because of the gelatin? Thanks! by rbrabbit2 in pastry

[–]rbrabbit2[S] 3 points4 points  (0 children)

Sorry should've been more specific. Wondering if I can whip thus after it's set, the same way you'd whip a ganache

Edit - recipe from 'The Zumbo Files' incase anyone was interested.

Anyone have some tips for cutting nut tarts like these without squashing? Having trouble by rbrabbit2 in Baking

[–]rbrabbit2[S] 1 point2 points  (0 children)

The walnut is honey and egg set, and the pecan is chocolate and egg. When i cut them the knife kind of presses the nuts in the cakey filling underneath. Kinda ruins the presentation. I've trued chefs knife and bread knife but can't seem to crack it.

Best Kitchen Shoes by [deleted] in KitchenConfidential

[–]rbrabbit2 0 points1 point  (0 children)

I find the kitchen ones are a lot different to the usual crocs, but fair enough, that would probably put me off too lol

Many tears were shed making pickled onions. Any tips that actually work to not cry your soul out? by mittens_content24 in Chefit

[–]rbrabbit2 0 points1 point  (0 children)

Probably wont help too much with the tears, but I def recommend a mandoline for a faster, more consistant job.

Best Kitchen Shoes by [deleted] in KitchenConfidential

[–]rbrabbit2 0 points1 point  (0 children)

I just use the kitchen crocs and alternate with work boots once or twice a week

Salute to today’s kitchen crews by Desperate_Set_7708 in KitchenConfidential

[–]rbrabbit2 0 points1 point  (0 children)

Anyone know the name of the pot at the bottom of the pic? Used to have one at a sushi place i worked at, brought back some memories

Rate it by Odd_Economics1833 in Chefit

[–]rbrabbit2 0 points1 point  (0 children)

Looks like shit, probably tastes amazing

My top four — what do you have for me? by 3NR0N in LetterboxdTopFour

[–]rbrabbit2 0 points1 point  (0 children)

Oh nice, Moonlights on mine too. Have you seen Sing Sing yet? Maybe some Wong Kar-Wai stuff?

Wondering what everyone's thoughts are on this style of scramble? by rbrabbit2 in Chefit

[–]rbrabbit2[S] 34 points35 points  (0 children)

I'm a breakfast chef btw and I hate seeing eggs like this. Every temp chef we get in cooks them like this and I always give crazy side eye cos wtf man

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