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Sol Damiani posted an update a week ago
a week ago (edited)
Level:
Scoolinary Team
👀 There’s a place for your next dish, question, or idea
Are you trying out a new recipe? Is there a technique that just isn’t working out? Do you want feedback on a dish or to talk to other professionals?
Now you can find your place in Cooking , Scoolinary News, Pastry & Bakery, or Networking.
Find your Club—and most importantly, join in and…
Level:
Scoolinary Team
👀 Tu próximo plato, duda o idea tiene un lugar
¿Estás probando una receta nueva? ¿Hay una técnica que no termina de salir? ¿Quieres feedback sobre un plato o hablar con otros profesionales?
Ahora puedes encontrar tu espacio en Cooking , Scoolinary News, Pastry & Bakery o Networking.
Encuentra tu Club y, sobre todo, entra y participa. 🚀
👉 ¿Cuál es tu…
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Elvis Farez, kamleshthadeshwar1122-156cbb and 14 others9 Comments- View more comments
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Lazara Tresol Casanova posted an update 28 minutes ago
Hi, Scoolinary group! 😊 Could someone please help me with this question?
I’m trying to make a pineapple filling for a dessert, but I’m having trouble getting it to retain its texture and not release liquid after freezing and thawing.
I’ve tried preparing the pineapple in different ways, using gelatin and pectin, but I haven’t gotten the result…¡Hola grupo de Scoolinary! 😊 ¿Alguien podría ayudarme con esta consulta, por favor?
Estoy intentando elaborar un inserto de piña para un entremet, pero tengo dificultades para conseguir que mantenga su textura y no libere líquido después de la congelación y descongelación.
Probó a trabajar la piña de diferentes maneras, utilizando… Read more0:27
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catia pequeno posted an update 6 hours ago
Croissants e brioche, very good cursus. Thank you
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Lyubomira Tuykova Tuykova posted an update in the club
7 hours ago
Pastry & Bakery 7 hours agoHi everyone! Here are a few things I’ve been making over the past week, trying to put into practice everything I’ve learned from the courses.
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Hi All! My name is Réka, and I am from Cambridge, UK. I am a chemist by degree, currently doing my PhD in the subject, while I am training as a pastry chef on the side. My main focus areas are recipe development, and utilising science to improve techniques and pastry products – in particular, in modern French pastry. I also have an interest…
Lazara Tresol Casanova, Lyubomira Tuykova Tuykova and juanamandorodriguezaguero2@gmail.com6 Comments- View more comments
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Celia Margarita Ocampo S posted an update 10 hours ago
Here’s an example of Pavlov’s experiment!
Mi primer pavlova!
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Celia Margarita Ocampo S posted an update 10 hours ago
The course on Spanish wines with Ferran Centelles is a delight. There’s a lot of information, but it’s very interesting.
El curso de los vinos de España con Ferran Centelles es un encanto. Mucha información, pero muy interesante.
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Mishara Davis posted an update 12 hours ago
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Sarah Thompson posted an update 16 hours ago
Finally cracked it! I’ve been using the same Greek pita recipe for months, but with varying results. I think I’ve got it! Look at the puffy lightness today!!
Tips: use 11g yeast for 400g flour, not 8g as recommended. Let it rise as one big ball, not small balls. DON’T ROLL OUT! Use your fingers to stretch. Fry with almost no oil. And possibly… Read more
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Antonio Salvador Moreno Carretero posted an update 16 hours ago
Level:
Executive Chef
Chicken broth, for a good stew.
What better way to make a chicken stew than with a good broth made from bones and vegetables! And this is for the restaurant staff. Hot meal.
Level:
Executive Chef
Caldo de pollo, para un buen guiso.
¡Qué mejor forma de hacer un guiso de pollo que con un buen caldo con huesos y verduras!. Y esto es para el personal del restaurante. Comida caliente.
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Johnny Jesús Mendoza posted an update a day ago
Level:
Stagier
Mise en place for pasta with Neapolitan sauce: tomatoes, onions, garlic, and herbs, all ready to begin preparation.
Level:
Stagier
Mise en place para pasta con salsa napolitana: tomate, cebolla, ajo y hierbas aromáticas listos para comenzar la preparación.
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Lazara Tresol Casanova posted an update a day ago
Pineapple Éclairs 🍍
Ecleirs de piña 🍍
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Lazara Tresol Casanova posted an update a day ago
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Dilip Chettri posted an update a day ago
Chicken Makhani | A Classic Indian Favourite with a Refined Touch 🇮🇳🔥
Reimagining a timeless Indian classic through modern presentation while preserving the richness and soul of its traditional flavours.
Rooted in tradition. Refined through creativity. Presented with passion. 👨🍳
#ChickenMakhani #IndianCuisine #ModernIndianCuisine… Read more
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Lana Mihajlović posted an update a day ago
Level:
Sous Chef
From the Traditional Smederevac to the Modern Furuna – Two Ways of Keeping a Serbian Culinary Tradition Alive 🔥
In one of my previous posts, I mentioned the Smederevac, a traditional Serbian wood-burning kitchen stove. My fellow Scoolinary member, Laura Peters de Velásquez, shared a lovely memory of a similar cast-iron stove her family used to… Read more
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