Member David Williams
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David Williams posted an update 5 months ago
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After the American burger course I really went into burgers and today I made this burger
I made the buns which are perfect burger buns made with potato flour and all purpose. A secret sauce, an aioli for the fries, leaf from my garden, hand ground meat of brisket and chuck and a hand made Gouda from Switzerland!!!!!! Bun in hot butter giving…
Sol Damiani, megsmacrae and 4 others8 CommentsView more comments-
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This is an impressive level of artisan burger! 🤩
The attention to detail in every ingredient, from the homemade potato flour buns to the hand-ground meat and Swiss Gouda cheese, shows extraordinary care. The combination of flavors and textures, topped off with the secret sauce and the buttery finish on the bun, makes it look simply…
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I’m with you – the burger class completely changed how I view and make burgers. I absolutely love that you made the buns!
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David Williams posted an update 6 months ago
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I am looking for some assistance for how to price a burger. I would be grinding the meat, using buns, using secret sauce etc but really not sure how to price a single burger.
anyone help?
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Pricing as in setting a price based on COGs, labor etc or do you mean total COGs for one burger?
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COGS for one burger. Allow me to break it down. I will have 2kg of chuck 1kg of sirloin. The buns are shop bought for now and the secret sauce lettuce tomato pickle. The main thing is how to break down the cost of one burger. Would it be as simple as the weight of 3kg divided by the weight of meat per burger? Which would be 150g
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David Williams started the discussion Eclairs (again) in the forum Ask a question a year ago
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So, the flour!
Bread flour is the way forward because of high gluten. Using all purpose and baking powder ……. Nah.
any thoughts on this?
Orsolya Csernák, Sol Damiani and Sussan Estela Olaya -
David Williams started the discussion Eclairs in the forum Ask a question a year ago
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I wonder what size the nozzles are?
anyone?
Sussan Estela Olaya and Sol Damiani -
David Williams posted an update a year ago
a year ago (edited)
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This morning I just wanted to bake bread so I did! I made ciabatta and it’s beautiful. I will stuff it with ginger pork and mixed salad!
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…and you are the KING of it all, my friend David Is there a more beautiful scent than that of freshly baked homemade bread?
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David Williams started the discussion Japanese cheesecake in the forum Ask a question a year ago
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So I notice on recipes it talks about using a Bain Marie but on the course videos, she does not. Confusing. It’s also not Chizu but that don’t really matter 🙂
Sol Damiani and Sussan Estela Olaya -
David Williams posted an update a year ago
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I made the roast beef. I did sear it first and then in the oven for 35 minutes at 200.C rested for 10 minutes a lovely pink in the middle. I made potato puree, pan fried butter asparagus with king oyster mushrooms and an awesome sauce that was left over from lamb shanks.
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Wow! What an incredible and delicious meal you prepared, it is a festival of incredible flavors and colors.
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David Williams started the discussion Roast beef in the forum Ask a question a year ago
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Wouldn’t you sear the beef block first?
Mandie Lowe, Orsolya Csernák and 2 others -
David Williams posted an update a year ago
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Anyone know what doughnut cutter Richard Bies uses?
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I’m sending you an Amazon link, the brand of the donut cutter is Winco.
https://www.amazon.com/-/es/Winco-Cortador-rosquilla-inoxidable-profundidad/dp/B00JCYQ374
Greetings
Scoolinary Team.
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Oh! Thank you very much!
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