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You can make them in early prep, cool them, and then cut them. Doing so you generally don’t want them to have as much water (not dry you just want the cold grits to retain all of the water so they’re moist when you cook them again). This gives clever options for pan frying the…
Croissants: 250g AP flour 250g bread flour 125g whole milk 125g water 15g active dry yeast 12g salt 50g sugar 100g butter, softened 250g butter (for the butter block) Red food coloring (I used Americolor Super Red) Bloom the yeast in the water and milk. Combine salt, sugar, and flours. Combine with the yeast mixture,…
This is calibrated for 1lb of pasta, will fill a 13×9 dish. Get: 1 lb pasta — I like cavatappi, or Campanelle 8 Oz Gruyère (shredded) 8 Oz shredded cheddar 2 Tbs flour 4 Tbs butter 2 cup half and half 1 onion (diced) 1 bouillon cube (or equivalent) Boil the pasta (in salted water!)…