was looking for a frothy recipe

The classic "I learned this living in Italy" while adding no parsley, scarce oil, almost raw garlic with no browning like holy fuck lady

You need lots of olive oil, less pasta water and chili flakes😊

No hunny...just...no. You need chili flakes and parsley. Presentation is pretty good but this is NOT how to prepare this dish.

WTF was your only seasoning is SALT?

That is not making pasta, that is cooking it :)

Nope

Horrible…

Where’s the sauce? Where’s the emulsion?

Nice editing

I wanted a white russian but they had no cream so I asked something white and they had none so I got it without cream and it was ok. But as soon as I sat down I saw the girl in front of me with a creamy white glass, so I asked and she told me it was bailey’s. I came back to the bar and asked it and it was perfect. So I decided I invented a cocktail and named it Le Balley’s wich in my opinion sounds better

I usually cut it in 4, but I should do it that way. 🤔 😁

Hi, love to infuse herbs in oil, I followed your recipe and did it, made about 2 quarts of oil, and put in frig more months. I was very good, stayed fresh, didn't get sick, but. Upon further research recently, I came across A New Method of Acidifying Infused Oils Researchers at the University of Idaho developed guidelines for infusing oils with garlic and basil, oregano, and rosemary; and a Pacific Northwest Extension publication on Making Garlic-and Herb-Infused Oils at Home (PDF) provides detailed information on the process. Pacific Northwest Extension Publication 664, please look at the PDF for the correct ratios for garlic and herbs. The key to preserving and safety is in the citric acid, Lemon juice and vinegar have not been tested for acidifying the garlic and herbs for making infused oils and cannot be substituted for citric acid. It is important not to confuse citric acid with ascorbic acid (vitamin C); ascorbic acid does not have the same acidifying properties as citric acid. The soaking ratio for the three herbs (basil, oregano, rosemary) is one part of fresh herb (stems with leaves attached) to 10 parts of 3% citric acid solution, by weight (table 1). This is roughly equivalent to 1 1/2 cups of loosely packed herb to 2 cups of citric acid solution, but it is best to weigh out 1.7 ounces (47 grams) of herbs. Weighing the herbs is more accurate than using a volume measure because the density of fresh herbs can be quite variable. During soaking, a weight should be placed on the herbs to keep them under the soak solution for the full 24 hours. Hope this helps, the PDF really goes into details, thank you!

What type of butter did you use?(brand)

This batter is overmixed.

Amazing. What about yogurt ice cream? Do we use any stabilizer while making it ? I have seen just gelatin used some times but mostly it is just yogurt and cream and sweeteners.

Tamping down like shown is the cause (assuming it was ground fine). Think about the 'tamping stage' every Barista does when making an espresso. It is strong - a very strong tamp - and that is what yours needed. One of the replacement kits comes with a TAMP - which is what I use.

Honestly, my oven did perfectly at 300. It depends on your oven.

Excellent

I do 285F for 18 min. My shells are equal parts of all 4 ingredients. I leave 2 more min for dark colored shells. I sell mine as a business. I still experiment with different recipes and higher almond ratio requires higher oven temp. I always say I don’t bake macarons, but that they are a science experiment! Ha

Bomba Chef 🤤🔥

Ok cool but please clean your nails 😱

Great

I'm going to make these macaroons...but I always make these choc ganache❤

I dont have automatic oven, but is electric one so, i have to be monitoring temperature to 310°F no more, no less

Stunning!! Great job!!

Hey everyone, please don't e v e r do this :) here's a PSA as to why this is possibly lethal: Garlic is notorious for being great at growing clostridium botulinum, better known as botulism or its toxin botox (the stuff you get tiny fractions of billionths of a gram's worth injected into your face to make entire muscles essentially stay dead for years). This is no joke and can kill you, it's the reason you can't give babies honey, it contains it too. Botulism bacteria fester in anaerobic environments, i.e. when they aren't exposed to oxygen, like in oil or when canned in some form. For this particular use it's probably fine if you just thoroughly heat this concoction and then don't let it sit for long before straining (and keep it in the fridge for the while that you infuse it), but under no circumstance should this be left mixed together, even less so at room temperature. The reason for this is that while you can kill botulism *bacteria* by ensuring you heat everything above 100C for half an hour (this means 30 minutes above that temperature in every bit of your product including the very center), this still won't kill the spores and this mixture in particular of olive oil and garlic is an excellent growth medium for said spores. The only way around this is if you acidify it, but that would mean that you'd need to make sure every corner of this product is at a certain pH, including the oil but also the very inside of your garlic pieces, which at home is probably hard to pull off and thus risky. This is also why you'll always see pre-minced garlic include some sort of acid in the ingredients and why it tastes different. For a similar reason you should never try to can thickened soups or rice, pasta, etc. In that case it's more because those things make heat transfer hard and so you simply cannot make sure everything is hot enough for long enough without special commercial equipment, but still never do that.

It has been very difficult to know if my meringue is ready, because in some videos they say certain instructions and it seems that it is but then you discover that it needs to be beaten, and in others they say that you reach a certain point and it turns out that I beat it too much, how could I? do to know when my meringue is already at the right point. They have only turned out perfect twice, but since then I have not been able to replicate the success, I have done everything exactly the same, with the difference of the doubt in the point of the meringue.

I love this video you made. Straight to the point , easy too follow! I just went to the store now and bought everything I need. Really excited to make my own from now on and stop giving Starbucks my money! Thanks again. I'll update my comment once I make my own soon

You also have the makings for botulism! Don’t do this!

Thank you so much❤

Also if you have a convection oven or not

Love that board where did u buy it from

Thank you. Finally a real recipe. I was missing ingredients.

Looks so easy the way you demonstrate it! Trying this method later thanks much!!

My peach was so mushy and soggy i couldn't seperate it

What school is this?

That why I pipe small batches on a tray and test the oven temperature out. Just play around with it 😂

Can i substitute dextrose with other type of sugar alternative? It is not available in grocery store.

hi! just out of curiosity, what sites did you use that say ~300°F? the ones i found said 275°F and i found that works perfectly for me! obv i know different ovens are gonna have different temps but i love baking and i'm so curious about this!

Nice thanks works great :)

What is the roll of the cream of tartar please i’m learning

Ive seen that cream of tartar is not necessary. Is that true?

Amazing! thank you very much for this thorough and concise walkthrough. It really is 'confidence building' and inspirational. I guess it will come down to more practice and possibly more mess-ups. But everything you showed makes sense, and I as you spoke I could tell that I have not yet achieved any of the steps you outlined properly. Can I be cheeky and ask if you have any pointers for the duration of the resting time, as I am not sure if I have been allowing enough time? (1 hour) Thanks very much once again 🙂

What is the machine that you used to make gelato called ? Which company and brand ?

Because Nespresso pods are varying in size, and the machine uses the 'bar coding' on the lid of each pod to determine how many ml of water it should dispense, how's that work on generic sleeve lids with no bar coding? Not being negative, just genuinely asking. Thanks.

Ahhhh omg don’t use steel, get a ceramic rod instead! It’s so much better for the edge 😭

I recomment watching adam ragusea’s recipe for macarons, if you dont get hung up on how they look they are delicious simple desserts