18K views · 26K reactions | This is your sign to stop throwing shrimp shells and start making umami powder戀No additives. No waste. And you control the saltiness when you cook. Game changer 戀 Simple Notes 1. Make sure the shells are really dry and crispy — like, no softness at all 2. Let them cool before blending 3. Sift it if you want that super smooth powder #cookinghack #kitchenhack #recipe | Yomii Lim | Facebook

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Sourdough brioche doesn’t fail in the oven — it fails in the knead. Early in kneading, the dough is chaotic: streaks of butter, rough surface, sticky hands, tearing when you stretch it. That’s not wrong — it’s what happens before gluten organizes. Each minute of kneading isn’t just mixing — it’s building a network. Gluten strands are lining up, linking, and learning how to hold gas. Too short, and the dough can’t trap air. Too weak, and brioche bakes flat, tight, or heavy. As kneading continues,