Miembro Grace Andersen
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Grace Andersen ha publicado una actualización hace al año
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@soldamiani what shall I do with my soupy mayo, Sol? Any suggestion or any hack😉🙏
Orsolya Csernák8 ComentariosView more comments-
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Hi @grazie11
You could make a pil pil sauce.
You can put the pil pil in a saucepan over low heat and heat up. Then in another pot you put a little flour and butter until you get a roux. Once ready, you add your warm pil pil sauce to the roux, let it cook for a few minutes and you will obtain a pil pil bechamel.
Hope this information is helpful.
Greetings.
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@grazie11 My suggestion is that with a great mayo, you figure out how to join our #BeansChallenge 😉 It’s a great way to start: a dressing. What do you think @sussan_scoolinaryteam ?
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Grace Andersen ha publicado una actualización hace al año
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Do not make the same mistake like I did🫣 In making Pil pil, I misunderstood about the making of it. Big time! I watched the video while doing it and read the recipe, again and again but still did not get it. Then I realized that the only thing that needed to emulsify as the base are the garlic and shallots that was left from the reduced…
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Hi @grazie11
It often happens sometimes that we are sure of the recipe and at the time of preparation something goes wrong.
The good thing is that we can take it with humor and get something positive from this experience.
Your tempuras look very good, we know that next time your pil pil sauce will turn out excellent.
Greetings.
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Thanks for sharing @grazie11 🙌 I’m positive this mistake will not ever happen again (at this kitchen at least 😂)
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Grace Andersen ha publicado una actualización hace al año
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Just finished making Cordon bleu by chef Vivien Durand. Had the video on while preparing it. Did quartering of the whole chix, cannot believe I can do it. It is a lot of photos but I could never be proud of myself for achieving this.
I have to fried for another minute after I sliced it. I though it was a bit undercooked. Anyways it turned…
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Hi @grazie11
Congratulations! The final result of your preparation was fantastic.
Thank you for sharing with the community and for continuing to practice the platform’s courses.
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Great work, @grazie11 ! Quartering a whole chicken is no small feat, so it’s understandable to feel proud of your accomplishment. 👏Even if there were minor adjustments along the way (the undercooked part), the end result being really good and yummy is what matters most. Cooking can be a journey of learning and improvement, and it’s wonderful…
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Grace Andersen ha publicado una actualización hace al año
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I made Pugliese focaccia instead of baking bread. Tomorrow is back to school day and my daughter needs ‘niste’ we call here in Norway. So, I decided to give it another try🥰 I am sooo satisfied , so as my daughter that we even have it for dinner. She loves pepperoni with pineapple pizza toppings so I made one of it. It is crunchy on the…
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Hi @grazie11
I liked the choice of flavors you choose for your Focaccia, it looks amazing.
Thanks for sharing with the community.
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Luigi is happy, Gracie’s daughter is happy, we are all happy 😂 Pizza and salad is the best combination ever.
Mastering the art of focaccia what woul you advice someone who hasn’t prepared it yet, @grazie11 ?- View 2 replies
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Grace Andersen ha publicado una actualización hace al año
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Today I tried to make the high hydration focaccia of Luigi. I did half portion of what was the original ingredients. I only have 4 cherry tomatoes left in the fridge but I do have walnuts 😊in the pantry. Next time I will make it much better with extra Maldon salt. I am always kind of cheap when it comes to salt🥰 @Soldamiani. Have a good…
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Hi @grazie11
Thanks for sharing, your version of Focaccia looks great, your photos are very pretty too.
We hope to continue seeing more of your work here on the forum.
Greetings.
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Congratulations, @grazie11 🙌 We can tell there’s a lot of passion and skill on this focaccia! Thanks for sharing with us. Is there a trick to add the right amount of salt @sussan_scoolinaryteam (other than following the recipe, of course)
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Grace Andersen ha publicado una actualización hace al año
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I started Clara Villalon’s omelet course and I got hungry. So I decided to make a tuna omelet, my own take😊 I did mix tuna with mayo (not from scratch though) last night . I did it without the potato too because I am so hungry. 🫣 I hope it is ok @Soldamiani🥰 But I will definitely make the Spanish omelet, one day♥️ It does not look so hard as I…
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Why don’t we live in the same town so I can come by, @grazie11 ?☺
I bet we can find a way to make the consistency even better. Any ideas @sussan_scoolinaryteam @orsolya-csernak ? Your dish looks incredibly tasty, and your description just makes my mouth water. I’m glad you shared your pic with us, even as hungry as you were, you managed to take…
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