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Ryan Finney ha publicado una actualización hace meses
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Another mold I made with the last of my solution. One fun thing I’m going to do with these smaller ones is make compound butters. I roasted some garlic for these and am going to do the same for the peppers 🙂 🌶️ 🧄
Michelle Tarby, Peter Parnes y3 others2 Comentarios-
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Bravo! 👏🏻👏🏻👏🏻
Making your own molds definitely opens up endless possibilities and creative ideas to use and explore. Plus, it’s a fun way to experiment with flavors. 🙂
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The sky is the limit when you make your own molds. Totally. ☺
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Ryan Finney ha publicado una actualización hace meses
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This is the other style I did for Kriss Harvey’s course but I’m calling this one ‘Bat de fruits’ 🦇😁 Instagram link for a reel. https://www.instagram.com/reel/DAhxwBAJr0I/?igsh=MzRlODBiNWFlZA==
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Your Bat de Fruits look amazing!
I’m thinking they would be a great option or activity to make with the little ones at home.🙂
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So BEATIFUL for a kids’ parties 👏
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Ryan Finney ha publicado una actualización hace meses
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Pâte de Fruits. I’ve made some for the Kriss Harvey’s course I’ll share later. Flavors are combinations I like. clockwise from top left. Blackberry-sage•Pineapple-basil•raspberry-mint•mango-coriander on almond sablé 😋
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Beautiful result! The flavor combinations you used are amazing.
I love your presentation of the dessert, and the sablé cookie base adds that delicious crunchy effect.
Thank you for sharing the results of the course with us.
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Thank you!
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Ryan Finney ha publicado una actualización hace meses
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The first of many molds. Jesus Escalera’s Course on mold making was great and motivating. I’ve had ideas for years and I don’t know why I took so long to try making my own. I had a third pepper but it floated up in the beginning. These 2 worked out great. No problem getting the peppers out and I glued the bottoms where the peppers curled up so…
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That looks awesome, Ryan! I was lucky enough to attend and assist Chef Jesús Escalera for this course, and it’s amazing to see him in action. His creativity in making desserts is out of this world. I hope you can keep bringing your ideas to life.
I’d love to see more of them in the future!
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This is amazing, Ryian!!! wowww
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Ryan Finney ha publicado una actualización hace meses
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A perfect starter for tonight. Ember baked scallops from Niklas Ekstedt’s Nordic course. I did a stock with a charred onion, a broken scallop, the feet(adductors), deglazed with white wine garlic, thyme and peppercorns. reduced and emulsified with butter. Finished with a tiny but of cream. Easy, peasy, charred lemon squeeze-y 😋
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Sounds delicious, Ryan!
Thanks for sharing the results of the course with us. The combination of flavors with the ember baked scallops and the charred onion broth is very creative. I love how you used ingredients like white wine, garlic, and thyme to enhance the dish. Without a doubt, your dish looks amazing. 😊
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Ryan Finney ha publicado una actualización hace meses
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Getting ready to pour some pepper molds. Fingers crossed 🤞🏼
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This is amazing, sending you all the best wishes from here. I’m excited to see how your molds turn out! 🙌🏻
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Ryan Finney ha publicado una actualización hace meses
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I haven’t checked out any of the American cuisine classes yet because, well, not much will be new to me in there. However, if there’s not a gumbo lesson in the mix, there probably needs to be! Spicy chicken and andouille sausage gumbo with crispy chicken skin 😋
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Even though you have experience in American cuisine there’s always something new to learn, no matter how small, so we encourage you to check out the course 😉.
Your dish looks amazing; the combination of chicken and andouille sausage sounds delicious, and the crispy chicken skin must add an incredible texture.
Thanks for sharing with us!.
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Ryan Finney ha publicado una actualización hace meses
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#ZeroWasteChallenge
So, this is what happened with that pork shoulder the other day. Pulled and piled up with homemade pickles, a lone jalapeño and old cilantro worked. The apples frome the pot were used in the BBQ sauce. The smoked fat was separated and reserved, I used some of it for toasting the buns (I also seared a steak in some,…
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What an amazing way to make the most of every ingredient! It’s a perfect example of how to be creative in the kitchen while reducing food waste, using every part to its fullest🫶🏻. Plus, those flavor combinations sound delicious, especially the idea of toasting the buns with smoked fat. Thanks for sharing this delicious creation!… Seguir leyendo
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Wow, Ryan, this sounds incredible! 👏You’ve truly embraced the zero-waste challenge with your pork shoulder dish. 😎From the homemade pickles to the smoked carrots and fennel, it’s a delicious and sustainable meal. Congratulations!
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Ryan Finney ha publicado una actualización hace meses
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I made this for the individual desserts course with Hans Ovando. The hint of balsamic and rosemary were awesome. The flowers are so much subtler and less piney than the needles. This one’s a keeper but only if I can get the rosemary flowers😁 An ode to the end of the strawberry season. Sablé•strawberry/lemon olive oil cake•strawberry…
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Awsome! Congratulations!
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Thank you for sharing your course result.
Your dessert looks spectacular, Ryan!
The combination of flavors with the touch of balsamic, rosemary, and strawberries sounds delicious.It’s definitely a dessert that beautifully honors the end of the strawberry season.🍓
I also have to say that the presentation photos are top-notch; they are beautiful… Seguir leyendo
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Ryan Finney ha publicado una actualización hace meses
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Who won the pizza challenge? I didn’t see a post about it finishing or whatever.
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Hi Ryan. Chef Luigi has received all the magnificent pictures you all shared 😉 We’ll have news from him shortly.
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Oh I was going to decree us winners. 🤣
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Ryan Finney ha publicado una actualización hace meses
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@soldamiani here’s a pic after finishing the cook. Then I pulled/shredded the meat and reserved the veg/seperated the fat. Final pics later. I’m about 9 hours behind CET! 😁
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Your result looks great, thanks for sharing.
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I couldn’t resist tasting those veggies before taking the pic. How did you do accomplish that? Haha
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Ryan Finney ha publicado una actualización hace meses
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Just tucked this pork shoulder away for a long smokey nap. Marinade injected then spice rubbed and rested overnight. Now time for the Big Green Egg to do its thing. Fennel, apple, carrot and onions with some cider in the pot. Soaked applewood chips for smoke. Now we play the waiting game. ⏳
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That sounds amazing, Ryan! Your pork shoulder has turned into a smoky Sleeping Beauty on the Big Green Egg. 😅 The time and care you’ve put into this will surely pay off with spectacular results. I love the flavor combination of fennel, apple, and cider. Can’t wait for you to share the final masterpiece with us!
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Such a pity we can’t smell a picture😶 I would be thrilled to finally try something crafted with spiced wood. It’s such a captivating trend, and I can’t resist its allure… Could you please describe in detail what you believe this soaked applewood brings to the preparation? We’re eager to imagine it together.
How long did the cooking take, Chef…1- View 3 replies
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Ryan Finney ha publicado una actualización hace meses
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Thin crust style of the Pizza alla Romana. This would be the late night snack version. 😁
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The result of your pizza alla Romana, Katrina, looks delicious. The thin crust style gives it a perfect touch for a late-night snack.
Thanks for sharing.
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👏👏 The colors and textures are incredible for sure
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Ryan Finney ha publicado una actualización hace meses
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#PizzaSliceChallenge
I’ll just take this end slice right here 🍕
Pizza alla Romana~ Sautéed leek and Grana Padano béchamel•yellow tomato•black forest ham•flowering basil•fior di latte and a little balsamic drizzle 😋
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That looks absolutely delicious, thank you for joining the challenge.
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Totally trying béchamel on pizza now!
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Ryan Finney ha publicado una actualización hace meses
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I don’t often get or make pizza without a red sauce but I had one I fell in love with in Rome a couple of years ago. Can’t remember the name but it was Béchamel sauce with yellow tomatoes, ham, basil and sesame seeds. My twist on that here for the Neapolitan pizza course. I skipped the seeds and did sautéed leek and Grana Padano béchamel. Then…
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I love how you reinvented the Neapolitan pizza with Grana Padano béchamel, sautéed leeks, and fior di latte. The dough looks fluffy and the golden crust.Your creation looks amazing!.Thanks for sharing it with the community.
Best regards.
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