Was this a real question? Or are you role playing?
Lupo
joined 2 years ago
Who does this one pander to?
Asking for a friend
KOCK
6 hours after the first fold, 6 hours after the 2nd, 24 hours after the 3rd fold.
We think our issue was not letting the butter warm enough to mold while rolling it out, causing the butter to crack and clump.
Taste great. Perfect for egg sandwiches
Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it's all the same dough.
Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.
Hopefully we do it technically better next time.
Worth it? Like financially? I think so.
The meat alone cost me 36 (before tax) and the peppers and spices about 10 to 15 (i have enough dried chillies leftover to do it again). These are NYC prices.
Buying birria tacos typically runs 12-15 for two tacos and a serving of consumme. Those tacos usually only have a spoonfull of birria, so I definitely think it's worth it.
With this amount, I'll be feeding for over a week. Whether it's over some cilantro lime rice, next to a nopales (cactus) salad, inside a quesotaco, over chilaquiles or nachos. It's definitely worth it.
We are even going to use the gloop (the gloop is the strained out onion, tomatoes, chillies, and tiny tiny melted beef fibers) to try and make some homemade birria soup dumplings.
https://www.isabeleats.com/authentic-birria/
Followed that pretty much to a T.
The only step I added at the end was separating the meat, gloop, and consumme.
I wanted the fat to separate from the consumme to make birria quesatacos.
Courtesy of Trader Joe's. Their submarine rolls. Toasted and slathered with a bit of cream cheese.
Bro