@triggtube - Creative Cooking Profile

The Secrets of Burrata Burrata is one of my favorite cheeses, but it's actually a combination of two other cheeses. Mozzarella and Stracciatella. If you can't find burrata at the store, or don't want to pay the steep price, you can make your own with some mozzarella and heavy cream. It may not have the same form factor, but if your cutting it open and spreading it anyway... what's the difference? #burrata #mozzarella #italianfood #foodscience #cheese #stracciatella

🎃BEST Dessert I’ve Ever Made🎃 After all the lemon possets this Summer, I thought fall should have its own turn. So after you’re done decorating your house with a bunch of delicious autumnal fruits. Don’t toss them in the compost. Instead, I present to you, the greatest dessert you’ve never had… Mini-Pumpkin Creme Brulee. Ingredients: 5 Mini Pumpkins 2 Cups (500g) Heavy Cream 1 Cinnamon Stick 5 Cloves ¼ Inch Ginger ⅛ tsp Ground Nutmeg 1 Vanilla Bean (Split & Scraped) ½ Cup White Sugar ⅛ tsp Salt 5 Egg Yolks Garnish 2 Tbsp Light Brown Sugar 1 Extra Tbsp White Sugar -Slice off the top of your mini-pumpkins, spoon out the seeds, and then shave away as much as you feel comfortable. Reserving the flesh for the cream mixture. -Combine the pumpkin flesh with everything except the egg yolks. (It’s more traditional to combine the sugar with the eggs, but I like melting it into the cream for something more smooth) -Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl. -While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture. -Strain AGAIN as you pour the cream into the pumpkin bowls, and then fill the baking dish with water till about halfway up the sides of the pumpkins. -Cook for 1 hour and 15 minutes or until the sides of the dessert are solid, but the center still jiggles. -Let the pumpkins cool down slowly to room temp with the oven door cracked open, and then place them in the fridge to cool. -JUST before serving, top with a turbinado sugar, or a 2:1 blend of Brown and White sugar -Torch*, Enjoy, and Tag me. *If you need a cheap butane torch that gets the job done, I have one for under 25 bucks in my storefront. #cremebrulee #pumpkin #fallrecipes #dessert #pumpkinspice #EasyRecipes

The EASIEST 🍑 Cobbler Ever I've tried making peach cobbler 100% from scratch, but using the cake mix was so much easier and actually tasted better too. I'm sure there are better cobblers out there, but with this ratio of tastiness to idiot proofing. Recipe: 4-6 Peaches (I like more peach in my cobbler, so I did 6 here) 1 Tbsp Corn Starch 1 Tbsp Ground Cinnamon 1 Stick Melted Butter 1 tsp Vanilla 1 box Yellow Cake Mix I did it step by step for the video, but you can just dump everything together, mix it up a bit and bake at 350F/175C for 40-45 minutes. If you want a more separately defined top crust, then mix the butter, vanilla, and cake mix separately before pouring on top of the peaches that have been tossed with cinnamon and corn starch. #peachcobbler #peaches #easydessert #dessert

DAY 1 of the Inside Out Pasta Series Carbonara and Ravioli have become CARBONARAVIOLI La carbonara e un raviolo sonno diventati un carbonaraviolo. I'm definitely not the first person to make this recipe, but I haven't heard the name before, so I'll at least copyright that. Basically it's just carbonara sauce, but without the pasta water. Instead of mixing in all three yolks, you just put one inside the raviolo. Cook for 3-4 minutes and you're good to go. The egg is pasteurized at 140F (60C) and starts congealing around 150F (65C), so the secret is pulling it in that window. (If your pasta is thin, you can feel the egg yolk from the outside to test it between the 3-4 minute mark). I topped mine with a little guanciale oil, some extra guanciale bits, freshly ground pepper, and pecorino Romano cheese. Era buonissimo! 😘🤌 Ingredients for 2 ravioli. Pasta: 1 Egg & 100g 00 Flour Filling: 3 Egg Yolks (2 mixed, 1 whole) 1/2 cup pecorino romano 1 tsp ground pepper (whole peppercorns toasted with the guanciale and freshly ground) 1/4lb (150g) Guanciale (I prefer smoked guanciale, and that's what's in this video) #carbonara #ravioli #italianfood #cooking #pasta

The Ten Commandments of Carbonara. #italianfood #carbonara #recipes #cooking Follow these steps to make a perfect and traditional Carbonara.

Here are my Top 5 Kitchen tools that I don't need, but I love them all so much I can't imagine cooking without them. If you're looking to buy one of these, I highly recommend them. I'm not sponsored by nor have I been gifted any of these products. Check my Amazon storefront if you want to find the exact items I showed here. #amazonfinds #kitchentools #primeday #KitchenHacks #cookingtips

🇫🇷🧅soup is richer than Elon, and heavier than Sartre. Just make it in a large batch because it takes a while and freezes/reheats really well. Recipe: -6 Tbsp Butter -6 Sliced Onions -¼ Cup Sherry (Cooking wine) - 3-4 sprigs Thyme (½ Tbsp dried thyme) - 2 Bay Leaves - Salt to TASTE - Pepper to TASTE - 3 Tbsp Worchestershire - Beef Stock (Check out my previous video) 1. Caramelize the onions in the butter. I recommend using the large pot you’ll eventually make the soup in, because they get a lot smaller as they caramelize. Let them sit as you watch a movie… I recommend “La Haine” for the timing. Just get up every 20 minutes or so to stir them around. 2. Deglaze the bottom with sherry or cooking wine and scrape up all the fond. 3. Add spices and stock and then stir together... TASTE and adjust as you wish. 4. Let it come back up to a boil for 10-15 minutes, then top with croutons and shredded gruyere cheese. 5. Broil for 1-2 minutes till the cheese is melted and tag me with your review. #frenchonionsoup #frenchfood #soupealoignon #onions #cooking

A knife is the most important tool in the kitchen… But it’s gotta be sharp. I have been wanting to make this video for a while, because the basics of knife sharpening are so essential for a pleasant and safe cooking experience. I partnered with HORL for this video because their rolling sharpener is honestly the best out there, and I wish I knew about it when I was starting out as a home cook. Normally, sharpening my knives WAS a chore that I put off as long as possible because of the time, mess, and truthfully… I just didn't have the proper whetstone technique down yet. The @Horl is sleek, quick, easy, and fun to use and now all my knives are razor sharp. Hopefully with these 3 tips in mind, your knives will be as well. #HORLfriends #HORLKnifeSharpener #HORLRollingSharpener #Sponsored #knifeskills #cooking

🧀🐔 or 🐔🧀? Chicken Parmesan is one of my favorite no-recipe dishes to cook, but with a little tweak and a LOT more Parmesan, I think it can be taken up a notch. I prefer the crispy crust to a gooey glob of mozzarella. Try it out and let me know what you think... Recipe: 1. Slice a skinless chicken breast in half and flatten till it's an even thickness. 2. Dredge in flour, eggs, and then a mixture of breadcrumbs and Parmesan. 3. Shallow fry in oil using a spoon to coat the top. 4. Once it's cooked to 165F, 74C, shred a layer of Parmesan into a nonstick pan. And place the chicken on top. 5. If you don't have a super solid non-stick pan, you can use wax paper in your pan and the Parmesan cheese will crisp on top. 6. Serve with your favorite red sauce, some fresh basil, and any cheese Christie's that fell off while you were cutting the chicken. 7. Oh yeah. And more Parmesan cheese on top. Just don't forget about sprinkling the little extra Parmesan crisps on top. They are 😘🤌 #chickenparm #parmesan #italianfood #EasyRecipe #chicken