I’ve been cooking lately. A lot.
You might have just made a soft “boiled” egg. Maybe there’s a window where you can kill the bad proteins and not denature the egg proteins?
There is a way to pasteurize shell eggs that keeps them as a liquid, but the process is proprietary and there’s only one company who sells them - at least in the US.
But yes, it’s possible. I have no idea how to do it.
Your ramen bowls are always a thing of beauty. I’m also way into the plating on that (I’m guessing?) Indian dish.
Thanks! It’s Palak Paneer with homemade Paratha
I will take some flex shots next time I’m cooking now that I know this thread exists
Excuse this late, bad pun, but your final bread loaf pics looks un-boule-ievablely good looking.
I made some homemade pizza dough and then cooked some pizza on a stone on the grill. You can see I got better stretching the dough out as I worked as that first one kind of looks like a map of the United States.
I forgot to take pictures of my quarantine sourdough
here’s this instead.
Washing your meat? He just straight up puts the steak in water and squeezes it out a bunch.
If this wasn’t Kenji I’d think it was a troll: