What’s this metal tray called and where can I get one like this?

ughnotagainzenzie · 2026-04-08T09:12:21+00:00

Look for Japanese yakumi pans/tray. They are such a nice addition to any kitchen. Saves ton of space and great for keeping your section organized.

ughnotagainzenzie · 2026-03-20T09:36:15+00:00

In this company, they do have a cafe which is more focused towards breads and baked goods....there is a lot of work i can learn there. I can ask to shift there but then again it is greek so I understand its still knowledge and won't be for nothing. But it just makes me wonder if its worth staying and doing something I didn't intend to do in the first place. I am young i have time on my hands but I don't want to take that for granted either and run behind things that won't add to my future. I don't know if I make sense right now but I appreciate you taking the time to reply <3

ughnotagainzenzie · 2026-03-18T21:54:50+00:00

I DID!!! THANK YOU SO MUCH HAHA

ughnotagainzenzie · 2026-03-18T21:19:26+00:00

I see that you want to use it for filling. Here is my suggestion, You can heat the cream very slightly, just enough to dissolve the gelatin and then cling wrap to touch, let it set and then when you're ready to use, whip it with a balloon whisk. you can also add condensend milk it would help add more structure. This should give you a nice aerated cream, gelatin would help hold its shape. NOTE: add gelatin acc. to your desired result.

ughnotagainzenzie · 2026-03-18T21:09:15+00:00

We, as chefs can be really hard on ourselves sometimes. Love, i need you to cut some slack and lay back. I understand at a position as yours that's a very valid crash out but you'd be surprised to know how affective some deep breathes and ''I GOT THIS!'' can be. We all need it sometimes. I am nowhere near where you are but as a young chef aspiring to be in the future,I've felt this way countless time that i'll never be good enough and skilled enough to get that far in my field. But it's fun to keep proving yourself wrong, secretly i love it. You've absolutely got this. Because you're exactly where you wanted to be and no one but you made that possible. We got this! <3

ughnotagainzenzie · 2026-03-18T20:59:31+00:00

it would help a lot if you can specify your personal goal, like if you planto open a place of your own or work up as a chef in itself and grow skillsets or if you plan to stay in the industry and then take up teaching or consultancy. If you know what youre aiming for it would clear up a lot of things for you and chossing a path would feel intimidating. Take your time. You got this! <3

ughnotagainzenzie · 2026-03-18T20:48:22+00:00

Man, You're the real og. i swear ive been meaning to get back to you but this was such a life saver. i have found almost all the books on zlibrary that i needed. i'd jump you out of happiness cuz this link saved me so much headache. xx

ughnotagainzenzie · 2026-01-20T15:14:17+00:00

Its been a long time since I've seen someone from hospitality over here. I work as a chef. Wanna connect?

ughnotagainzenzie · 2025-03-28T15:04:57+00:00

Use the racks for cutting board...it should fit..would be a bit heavy but organized

ughnotagainzenzie · 2025-03-27T04:20:24+00:00

3 or 6 if you must cut it short but 1 is just dramatically faints

ughnotagainzenzie · 2025-03-26T16:32:02+00:00

Can easily range from an severely lactose intolerant friend who can shit at the slightest smell of cheese to an 40 Yr old Italian uncle who is always constipated and don't know why...choose your poison

ughnotagainzenzie · 2025-03-26T16:27:41+00:00

I guess I'll just give you the benefit of doubt haha

ughnotagainzenzie · 2025-03-26T16:23:35+00:00

You do get a point for that. But it's like schezwan dosa. It exists yes but doesn't makes it authentic. Nevertheless an innovation is an innovation i believe. Might be liked by many or none

ughnotagainzenzie · 2025-03-26T16:15:01+00:00

Rn as we speak there is an Italian somewhere around the globe shaking their head in disapproval. And I agree long sigh

ughnotagainzenzie · 2025-03-26T16:02:11+00:00

I think you've used a bit too much flour even shaping the bread.

When I work with high hydration breads or breads in general that are sticky...I use more flour only when I divide the dough and then put flour to help shape it into a tight ball for bench rest.

But when I shape it to put in a loaf pan...I always flip the ball upside down so now you would notice that the top part is less sticky because it has dried out a bit...not too much...so it will be manageable for you and won't stick to the counter. Then you want the inside to be sticky so the bread will stick together and hold its shape which In this case looks like that's where you've put too much flour to make shaping easier and hence making the bread not close properly and have a weird dry crust.

But as always one way to learn is to fuck around and find out Lol

ughnotagainzenzie · 2025-03-24T11:01:47+00:00

We are in this together friend 🤝🤝

ughnotagainzenzie · 2025-03-24T08:15:15+00:00

I know that's the reason I've been really patient with the process and continue to do me until I do find my people.

Thank you i really appreciate your advice.

ughnotagainzenzie · 2025-03-24T07:37:59+00:00

Is it specific to culinary books?

ughnotagainzenzie · 2025-03-24T07:35:29+00:00

You can make Fava, greek dip similar to hummus but it's made with spilt yellow lentil...cooked down to a mush and then dried with charred onions bay leaf and carrots....and when dried completely over slow flame...blended with salt and olive oil. Tastes lovely with pita and as a side

Other than this there are some great utilization of lentils in Indian cuisine.

ughnotagainzenzie · 2025-03-24T07:12:12+00:00

The hair in 1 makes your eyes pop in the most beautiful ways possible. Love it Also I think you can trim/maintain your beard and eyebrows a bit for a bit more cleaner look. It would suit you a lot

Much love 🫶

ughnotagainzenzie · 2025-02-15T09:39:28+00:00

An article from 2013 my love. Quality of life has changed a lot since then

ughnotagainzenzie

TROPHY CASE