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Sol Damiani posted an update 4 days ago
4 days ago (edited)
Level:
Scoolinary Team
🍰 Reto Express de MERENGUES
👩🍳 Moni Ríos verá tu merengue en el LIVE del lunes 19 de octubre y responderá tus dudas en directo 🏆 Premio: badge exclusivo + 250 Scoolipoints.
¿Cómo participar?
1- Mira el curso Merengues: técnica y ciencia de Moni Ríos y elige una técnica: francés, suizo o italiano
2- Prepara tu merengue y sube una foto a la…
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Bruce Miller posted an update 2 hours ago
Charred Celery + Parm + Lemon + Bread Crumb
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Paola Alachio posted an update 2 hours ago
Whoopie pies filled with dulce de leche and cream cheese with raspberries.
Whoopie rellenos de dulce de leche y queso crema con frambuesa.
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Sol Damiani posted an update in the club
3 hours ago
Scoolinary News 3 hours agoLevel:
Scoolinary Team
🎂 ¡Hoy es el Scoolinary LIVE con Moni Ríos!
¿Tienes dudas sobre cómo conseguir un merengue estable, brillante y con la textura perfecta?
¡Hoy tienes la oportunidad de resolverlas directamente con la chef Moni Ríos! 👩🍳
En este encuentro por Zoom hablaremos sobre las técnicas del merengue francés, suizo e italiano, sus diferencias y los…
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Estefania Lozano Ragel posted an update 6 hours ago
Level:
Sous Chef
Today I decided to spoil the kids a little to kick off the week—they’ve been telling me for a few days now that they want muffins for school because other kinds of bread don’t agree with them. So this afternoon I got to work and baked them some molletes, which won’t even last halfway through the week, hahaha. It’s time to get back into the routine.
Level:
Sous Chef
Hoy ha tocado consentir un poco a los peques para la semana, que llevan unos dias diciendome que quieren molletes para el cole que los otros panes le sientan mal. Asi que esta tarde me he puesto manos a la obra y les he horneado unos molletes, los cuales no duraran ni a mitad de semana, jajajj. Ya hay que ir retomando la rutina.
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Réka Horváth posted an update 9 hours ago
9 hours ago (edited)
#MeringueChallenge
Hi All! I have finally managed to get to this. Unfortunately, electricity has been off in all sockets in my kitchen, so I decided to experiment what happens if one wants to create more elaborate petit gateaux decoration pieces out of dry French meringue (Chef Ríos recommended Swiss for these types of uses because of… Read more
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Mercedes Minaya Palacios posted an update 12 hours ago
Level:
Executive Chef
QUAIL LOLLIPOPS
They’re easy to make, although preparing the thighs takes a little time.
Using a sharp knife, I cut the meat away from the bone of the thigh and shape it into a small ball.
Then I coat them in flour and fry them in a skillet until golden brown.
I place them on paper towels and coat them in a housin sauce I’ve already…Level:
Executive Chef
CHUPA CHUPS DE CODORNIZ
Son fáciles de hacer aunque la preparación de los múslitos lleva un poquito de tiempo.
Con un cuchillo bien afilado bajo la carne del hueso del muslito y hago una bolita con su carne.
Después paso por harina y paso por la sarten hasta que está dorado.
Lo pongo en papel absorbente y baño en una salsa housin que ya… Read more
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Sarah Thompson posted an update 13 hours ago
Vine leaves stuffed with rice, thyme and spring onions, with Jose del Castillo’s huancaina sauce and smoked chicken.
How can simple ingredients be this tasty??!!
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Antonio Salvador Moreno Carretero posted an update 17 hours ago
Level:
Executive Chef
Cartagena-style stew.
I’ve mentioned this traditional rice dish from my region before—it’s a dish that fishermen used to make with the fish they couldn’t sell at the fish markets, known as “roqueo,” which they’d use to prepare their own meals. Over the years, it has become very famous; it consists of broth with “roqueo” fish or small fish and…
Level:
Executive Chef
Caldero cartagenero.
Os he hablado en alguna ocasión de este típico arroz de mi tierra, donde los pescadores aprovechaban los pescados que no podían vender en las lonjas, llamados de roqueo, y ellos utilizaban para hacerse la comida. Con el paso de los años se ha hecho muy famoso; consiste en caldo con pescado de roqueo o morralla y (un…
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catia pequeno posted an update a day ago
Cacao Sablé, an amazing course
Cacao sablé, amazing cursus
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Antonio Salvador Moreno Carretero posted an update a day ago
Level:
Executive Chef
Fire and passion for some vegetables.
Level:
Executive Chef
Fuego y pasión para unas verduras.
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Bruce Miller posted an update a day ago
Pumpkin Spice Crème Brûlée
Pumpkin Spice Creme Brulee
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Bruce Miller posted an update a day ago
Pumpkin Spice Crème Brûlée
Pumpkin Spice Creme Brulee
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Jonas Joseph Torres Mejía posted an update 2 days ago
2 days ago (edited)
Homemade Dark Chocolate Truffles
Recipe by Chef Matías Dragun – ScoolinaryWhen chocolate speaks, everything else falls silent 🍫
Trufas de chocolate bitter caseras
Receta del Chef Matías Dragun – ScoolinaryCuando el chocolate habla, todo lo demás calla 🍫
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Giselle Sodo posted an update 2 days ago
Focaccia with Sourdough Starter!!! 💪🇦🇷🇦🇷🥳
Focaccia con Masa Madre!!! 💪🇦🇷🇦🇷🥳
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