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If prepared right delicious

It looks so good!

Plastic bag instead of bowl 😮

I don't know how I've never used bags for the flour and breadcrumbs.. genius

That looks really cool. On my list for next year

I have a question can I use butter oil

With some actual seasoning this chicken actually seems like it could be fire! Video saved for later!

ooooh I WILL TRY THISS

Deeelish❤

My kind of meal

Yes.

I bet that jawn was BUSSIN in ya mouth

Too much gluten development = shrinking dough Overworking the dough causes excessive gluten formation, leading to a tough texture that pulls back during baking, resulting in shrinkage. Too cold dough = shrinking dough Chilled dough can cause the fat and moisture to behave poorly in the oven. If the dough is too cold, the crystalline structures in fat and water evaporate, making the dough contract. Non-rested dough = shrinking dough If the dough isn't allowed to rest, the gluten remains tense. When baked, this tension pulls the dough inwards, causing shrinkage. Science: Fat, starch, and protein can all crystallize when cooled. When subjected to drastic temperature changes during baking, this crystalline structure can destabilize. The fat and water molecules evaporate, loosening the dough's structure and causing shrinkage. Additionally, gluten, being a stretchy protein, can revert to its original, tighter form when overworked or under-rested, further contributing to shrinkage.

definitely need super cold butter.

You need to keep your butter as cold as possible and refrigerate between turns

I would recommand claire saffitz recepe as zshe explains the logic behind every step and why it should be done that way everthing you do makes more sense and less intimidating, croissants are hard but they are worth itt keep on going ❤

Thanks everyone! Does anyone have concerns about desired dough temperature or other tricks for the rise? Obviously I did need to fridge it during lamination, but I swear this rise is killing me and I think was my biggest problem the last 2 times I tried.

should have kerrygold

tasty fakes so much shit that where you went wrong

They look definitely worth eating

Looks bomb though!

Perhaps look at Martha Stewart’s recipe? She’s a perfectionist, so she might have some secrets to making flaky croissants.

Hey, considering the circumstances other people have mentioned, I think it's decent attempt, I've had worse looking croissants for sure. Wish you good luck!

Gotta keep it cold the whole time. I worked at a bakery that didn’t have the space to put it in the fridge though and people seemed to like it even though it was basically just buttery bread. But to get nice flakey croissants, your butter needs to be stretched cold so it becomes elasticy

I felt that in my soul😂😂❤

I think the butter and dough needed to go back in the fridge after the first fold., then again a few folds later.

I'm my baking experience that was all too warm. Your butter started melting into the dough. Is they are both nice and cold or shouldn't so that as much

You're good! Okra is hella slimy, but if you want to avoid slime, try deep frying it or sauteing--high heat, VERY quickly. Water is your enemy when it comes to okra, so avoid it as much as possible. The more you cook, the more slime. Try your fry here without blanching first--when they turn bright green and are knife tip tender, you're good. Buuuut, if you're ever looking to thicken soup or stews and add some extra nutrition? Okra is your guy--it'll cook down to nothingness and leave you with a silky smooth whatever it is you're making (think like how bones will release gelatin and thicken whatever it's in).

First thing is using tastys recipes. They missed a few steps and the pinching the dough 😢

You need to make sure that your butter and dough when folding and rolling are very very cold. Which means fold it once and roll it out , fold it and put it in the fridge. Give it another 10 or 15 minutes to cool off before doing another one or two folds put it back in the fridge. I'm not kidding. Not kidding in the least. This is how millefeuille Is also created. You lose your definition of all those layers when the butter begins to incorporate into the dough instead of being a separate layer from it. Basically you want to keep the dough and the butter cold enough that they never get blended together at all until it melts in the oven. I hope that helps. Sincerely.

I’d use mor flour on your work surface, but you can’t go overboard or the layers won’t rise properly. Croissants are one of the hardest breads to bake consistently, and those don’t look bad. Just need more practice. I like to make a chocolate crème and fill my “failures” with it. My kids eat a surprising number of chocolate croissants…😂😂

Hello! I'd like to try to offer some help. I think one place to start would be to see if you had enough gluten development in your dough. Gluten makes dough strong and stretchy. Looking at the dough in the video, it doesn't seem to have developed enough from kneading. it also appears a little bit dry. Are you measuring your flour by weight, or by volume? On your booklet, Same temp butter and dough is definitely right. I prefer a book fold, where the dough is twice the length to the butter block, I then pinch the edges to "lock" in the booklet and roll it out to about 1/4" thick. I then do a tri-fold, and pop it back in the fridge to cool down, often around 45 minutes. then roll out twice more until i've gotten my desired layers. I think maybe your work surface may also have needed more flour. a lot of people say excess flour makes your dough drier. I just brush off my booklet before popping it back in the fridge. On time, croissants are a labor of love. it really does take a while between rolling out your first layers and final proofing before they make it to the oven. You could probably finish your booklet in 8 hours and keep it in the fridge up to two days before you'd want to roll out and cut your croissants. On proofing, it also takes a while to proof. the cross section shows gummy centers, which says to me that the dough could've proofed longer. your "poorly leavened bread" is the result of the butter layers tearing. You'll get better at it the more you make croissants. That's what i can recall from pastry school. I don't make much bread at my current job. I saw some of your other videos your dishes look very yummy!

Use cold butter and 3 folds back to the fridge 6 times ....but croissants can be hard ....you will get it

Star anus? You have to fix that pronunciation

my dumb ass thought its coke 💀

Try the chili oil on some over easy eggs trust me

That looks so good❤

Sounds good. I used butter in a covered pan. Then for me they were edible. But the cheese would put them over the top that way.

DOO-ka

we Asian eat crouching tiger, hidden dragon, head butting goat steak

Pigs feet

That looks amazinggg😵😵

Hi I’m a chef! Firstly I enjoyed your video! Just a few things to improve your skills if you’d like. 🐅when cutting a steak keep the uncut piece on your non dominant side - for example, if you are right handed keep the steak on your left. 🐅if you’re mortar and pestle isn’t big enough, use your knife, it won’t be exactly the same but it will be similar. Slice or chop roughly, then lay the knife flat on the ingredient and press down to crush it, chop again and crush until you reach your desired texture. 🐅 using the oven is a good way to cook a thick cut of meat, but if you’d like to do it in the stove top cook one side and when you start to see blood rising onto the surface flip it, cook for 1 - 2 minutes depending on your thickness and then rest for half to the full amount of time you cooked for (e.g. you cook for 5 minutes total, rest for minimum 2.5 minutes to 5 minutes) Otherwise it’s good to see someone experimenting.

Never cut your steak like that

looks amazing how about you try making baklava

Looks good

Good vid. Maybe should have shown the meat a little better, even if you think it's over. Ramen, a good egg dish, pork belly...

Mmmm looks tasty nice work 😋

Mmmm looks tasty nice work

Mmmmm looks tasty nice work