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Sol Damiani posted an update 3 days ago
3 days 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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Sol Damiani posted an update an hour ago
Level:
Scoolinary Team
🚨 What’s giving you trouble in the kitchen this week?
It might be that dish that’s technically fine, but you know it’s still not quite right.
That dough that turned out perfect yesterday but today decided that the rules of fermentation no longer apply to it. 🥐
Or a professional decision you’ve been mulling over for days: costs, staff, menu,…
Level:
Scoolinary Team
🚨 ¿Qué te está dando pelea esta semana en cocina?
Puede ser ese plato que técnicamente está bien, pero sabes que todavía no funciona.
Esa masa que ayer salió perfecta y hoy decidió que las reglas de la fermentación ya no aplican para ella. 🥐
O una decisión profesional que llevas días dando vueltas: costes, equipo, carta, proveedores, abrir tu…
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Sol Damiani posted an update in the club
an hour ago
Scoolinary News an hour agoLevel:
Scoolinary Team
🫙 It’s today! Ferment with Kenji Morimoto
This afternoon we have a new Scoolinary LIVE session to answer your questions about fermentation directly with Kenji Morimoto: brines, kimchi, cheong, miso, and much more.
🕖 7:00 p.m. Madrid
🇲🇽 11:00 a.m. Mexico City
🇺🇸 10:00 a.m. Los Angeles
🇺🇸 1:00 PM Miami / New York
🇵🇪🇨🇴 12:00 p.m. Lima / Bogotá
🌍 LIVE in…Level:
Scoolinary Team
🫙 ¡Es hoy! Fermenta con Kenji Morimoto
Esta tarde tenemos un nuevo Scoolinary LIVE para resolver dudas sobre fermentación directamente con Kenji Morimoto: salmueras, kimchi, cheong, miso y mucho más.
🕖 19:00 Madrid
🇲🇽 11:00 Ciudad de México
🇺🇸 10:00 Los Ángeles
🇺🇸 13:00 Miami / Nueva York
🇵🇪🇨🇴 12:00 Lima / Bogotá
🌍 LIVE en inglésSi quieres…
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Antonio Salvador Moreno Carretero posted an update 4 hours ago
4 hours ago (edited)
Level:
Executive Chef
Piñero’s Workshop.
On Friday, I met this genius in person—“José Miguel Piñero Álvarez,” the owner of “El Taller de Piñero”—a true master at creating innovative dishes and drinks and decorating restaurants; he works with hundreds of restaurants and top Michelin-starred establishments. I’ve been following him on social media for quite some time,…
Level:
Executive Chef
El Taller de Piñero.
El viernes conocí en persona a este crack, “José Miguel Piñero Álvarez”, el propietario de “El taller de Piñero”, un auténtico crack en la creación de platos y copas creativas y decoración de locales; trabaja para cientos de restaurantes y para las principales estrellas Michelin. Lo sigo en redes desde hace bastante…
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badermelody1990 posted an update 4 hours ago
It was such a beautiful experience! I highly recommend it—absolutely lovely and very, very nice.
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Roberto Landeros t posted an update 7 hours ago
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Roxana Forné Gasulla posted an update in the club
8 hours ago
Pastry & Bakery 8 hours agoHi!!! As you can see, I’ve been busy this weekend making my first Red Velvet cake, inspired by Chef Elena Adell. I had so much fun making it. I couldn’t resist and cut into it while it was still frozen 😊😊😊 I hope you like it!!!
Hola!!! Este finde ocupada como veis haciendo mi primera red Velvet inspirada en la chef Elena adell ,he disfrutado muchísimo haciéndola . No he podido resistir y la he cortado aún congelada 😊😊😊 espero que os guste.!!!
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kandjik-0129ab posted an update 9 hours ago
Roast Kid
My recipe, cooked at a low temperature for 4 hours yesterday.
This morning I brushed it with honey and baked it at 225 degrees.
And look how good it looks.Cabrito al horno
Mi receta a baja temperatura durante 4 horas ayer.
Esta mañana lo he pintado con miel y al horno a 225 grados.
Y mirad qué pinta.
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kandjik-0129ab posted an update 9 hours ago
Brava Sauce
Fantastic, absolutely delicious… and so is Chef Chema Soler.
Salsa brava
Fantástica, buenísima … también el Chef Chema Soler.
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kandjik-0129ab posted an update 9 hours ago
Patatas Bravas
The patatas bravas, made according to Chef Chema Soler’s recipes, turned out great—soft on the inside and crispy on the outside. My family congratulated me.
Patatas Bravas
Las patatas siguiendo las recetas del Chef Chema Soler, salieron fenomenal, blanditas por dentro y cruguientres por fuera. Mi familia me felicitó
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kandjik-0129ab posted an update 9 hours ago
Torreznos
I followed Chef Chema Soler’s instructions, and it turned out great!!!
Thank youTorreznos
Seguí las indicaciones del Chef Chema Soler y fenomenal!!!
Gracias
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Lana Mihajlović posted an update 12 hours ago
Level:
Sous Chef
Fresh from the vine and full of flavor. 🍇
Homegrown grapes are one of autumn’s simplest pleasures… naturally sweet, juicy and perfectly in season.
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Paola Alachio posted an update a day ago
Rice croquette with bell pepper sauce and caramelized onions
Croqueta de arroz, con salsa de morrón y cebollas caramelizadas
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Hanan Almuzaini posted an update in the club
a day ago
Lab a day agoFermented green mango with carrots and spices — a simple homemade fermentation, full of flavor and aroma
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ivana saiz posted an update in the club
a day agoPastry & Bakery a day agoVanilla Flan: Quick and Easy for a Delicious Weekend Dessert
Flan de Vainilla, rápido y fácil para un postre rico de fin de semana
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