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Chef_ExceIIence

Miami, United States

312 登録者
51 友達
316 見た動画数

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が新しいアチーブメント "7 year old account" をアンロックしました

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Chef_ExceIIence

が投稿した

7年前

My verification got removed...

My account is no longer "verified".
Today is a sad day in the culinary world.
However, I will continue to fight the good fight and spread my cooking expertise wherever there may be bad cooking.
I shall comment on the cumshots.
I shall comment on the anal videos.
I shall comment on the fetish ones too.
But most importantly, they can take my verification. But they can never take my recipes!
#ChefLivesMatter

6

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Chef_ExceIIence

が投稿した

7年前

I'm back bitches!

Had to take a break to make sure that the restaurant didn't burn to the ground [thanks Steve]
But I'm back to give you guys all the advice you need!

12

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Chef_ExceIIence

が投稿した

7年前

Chef Excellence, A chef you can trust.

When I was a young man, just learning how to bake the perfect sweet roll, I never dreamed of being a real chef.
I have now achieved this dream.
However, I wanted to share my passion for cooked goods with the world [not just through my very successful pre-made food brand].
I am delighted to find out, that young aficionados over the globe have been enlightened by my tips.
Stay tuned for more zesty facts, you never know when you will need them.
- Have you seen Chef?
[A thank you to the good chefs spreading the good word]
https://me.me/t/chef-excellence
https://www.reddit.com/r/Ashens/comments/6dxqjp/theres_a_chef_excellence_pornhub_account_and_it/
http://www.rsvlts.com/2017/06/14/someone-is-sharing-recipes-and-cooking-tips-on-pornhub/
[End of thanks]
A bigger thanks to Ashens, for giving all of my products such a great review:
https://www.youtube.com/user/ashens/search?query=Chef+Excellence

30

collegeguy2169

7年前

This is the best page ever

5 / 0

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Chef_ExceIIence

が投稿した

7年前

Fluffy Marshmallows

Difficulty: Medium
Serving Size: 36 marshmallows
Prep Time: 190 mins
Ingredients:
2 x 7g sachets powdered gelatine
450g/1lb caster sugar
2 tsp vanilla extract [or 1 tsp almond extract]
1 tbsp sunflower oil
50g/2oz icing sugar, plus extra for dredging
50g/2oz cornflour, plus extra for dredging
finely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat [optional]
Method:
1] Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.
2] Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
3] Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. [NB: At this temperature, the sugar syrup will have reached the soft-ball stage.] CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
4] As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
5] Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
6] Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
7] Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. [NB: Do not chill in the fridge.]
8] Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.

28

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Chef_ExceIIence

が投稿した

7年前

Pad Thai with prawns

Difficulty: Easy
Serving Size: 2
Prep Time: 20 mins
Ingredients:
250g udon noodle
2 tsp vegetable oil
100g peeled raw prawn
4 spring onions, chopped
2 eggs,
2 tbsp roasted peanut, chopped
coriander leaves
Method:
1] Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
2] Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
3] Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

20

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Chef_ExceIIence

が投稿した

7年前

Tiramisu

Difficulty: Easy
Serving Size: 6
Prep Time: 30 mins
Ingredients 568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules
300ml boiling water
175g pack sponge finger
25g chunk dark chocolate
2 tsp cocoa powder
Method
1] Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
2] Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers [you should use up all the coffee], finishing with the creamy layer.
3] Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

35

Unknown

7年前

so sexy) I love sweeties like a tiramisu

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