What are you cooking?

Odysseus wrote: @flo

p.s. What is wrong with the max allowed image size and dimensions?? I can't upload shit! :S

@ Odysseus : About pictures, you have first to take account about the size and weight of your image (as indicated, image must be 1mb max and total post must be 2mb max). In your previous post, the picture was ok, it was not a question of size / weight.

For posting pics, it's about a two-stages procedure : First, you have to attach it, that you did well. Once your picture is uploaded, attached and accepted about its weight, it's available for your post so then you have to "insert" it, with the insert button, at the place you want.

Also try .jpg format as it's smaller in size than .png

@ Odysseus What happened to the fish? Return to the waters or made it on a dish?

@ Feld another great looking dish

Vanilla flavored Rice Pudding/ Riz Au Lait

Okay, so heres mine



Also, really tried hard for this one

Gingerbread protein cheesecake

Tried this Croissants "recipe" that is almost exactly as the last one, but a bigger butter slab and less yeast. Rested the dough for 24 hours at fridge temperature(in the pantry for me, thanks to sub zero °C), then laminated it with the butter slab. Needs more yeast and more attention at the lamination process... made some mistakes, learned a few things

Conclusion: they are super light, crispy and very buttery

My final step is gain move volume, similar to what I already did on my first ever croissants

Dough
500g Flour
140g Water
140g Milk
75g Butter
50g Sugar
12g Sea Salt
7g LdB

Butter slab
295g Butter

This looks like one which I'm buying from shop