Before working in bakeries and restaurants, RU-vid was my culinary school. And something I've learned is the best chefs and cooks don't magically discover how to make something delicious. They find inspiration by learning from others and tasting new foods. Then they smash them together until something worth eating falls onto a plate.
At Recipe of Recipes, we aren't shy about that process. It's why as we scroll, click, and watch our way to the best recipes and techniques out there, we then feature the people who showed us the way.
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@@RecipeOfRecipes I guess you like assuming one extreme to another extreme...but if you like a slimy, soggy, steamed out mess of a sandwich...go for it .
I love mushrooms, veggies, and impossible plant based meat, but dont call this a burger that's an insult to real burgers. This is smooshed mushrooms on a bun. Mushroom smash burger makes you think meat smashed with mushrooms on it.
The crust essentially acts as a crunchier replacement for the bread normally put in French onion soup. I highly recommend giving it a go. Or you could make the French onion base, and use it for French Onion Grilled Cheese as well
An alternative milk-wash works. Or! Try a Persian baking technique of mixing a 2 to 1 water to flour ratio and cooking it on low heat until it can coat a back of a spoon. Spread this cooled down paste over top of your bread before baking and it helps to protect the bread in the oven and create a shine.
Dont worry! An oven is a great proofing box. Pour boiling water into a baking dish on the bottom wrack of your oven... let sit for 10 mins. Then put your croissants inside. This will create humidity and a slightly warm environment for them! Dont let it get higher than 86 degrees or the butter will start to melt = )
