Moussaka, greek salad and homemade cheese. The moussaka was pretty straightforward classic recipe.
The cheese was just getting whole milk and butter to a boil and using apple vinager to curdle it, strain with a cheese cloth, and incorporating honey to serve with fruit
I made Panaang curry this week with shrimps, fresh basil, mint leaves, vegetable, spices, coconut milk, and fish sauce... turned out lovely. I also made a dry rub using s&b curry powder and kinder's steak seasoning and rubbed it on some drumsticks. Then I pan fried them until the skin started to slightly crisp and finished it off in the air fryer to cook the meat all the way. The skin was so crispy and flavorful. 10/10 meal
Fleischmann active dry yeast. The bread actually ended up rising while outside the fridge so I guess what I saw before for it to rise while in the fridge was due to having too much egg in the mix. It'll only rise while outside the fridge now though.
Without the exact measurements i can't really give some advice. But fleischmann yeast is a good brand that i enjoy using. What i can advise you is only let dough rise refrigerated if for extended amounts of time or if your doing no knead dough, with flash refrigeration between folds (5 or so) before laminating... But that doesn't apply to brioche usually
You can rise it in room temp. But before baking, roll it into small balls then assemble them in a baking tray. They'll turn better. The balls grow inside each other as they rise giving the traditional cohesive look, rather than just one big ball. You can use a little eggwash too for color. I do it, then glaze them with honey because i like using honey in my brioches
