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Judy Keegan posted an update 2 months ago
I have found another issue, this time in the creative foams and syphon Techniques Course. Please check photos as this happens:
Some of the courses within the course are locked. I cannot access them even though I have completed the previous unit in the course .
When i click on the next unit: recipe book, i get redirected to the page where its…
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Judy Keegan posted an update 2 months ago
Just started the Italian Cooking with broths course and I am a tad disappointed that the sound is in either Italian or Spanish. There is no English sound over/voice dubbing.
There is an option to see whats being said in English but I think you need to do an English option for the sound. Its kind of hard to read the subtitles and watch the video.…
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Srikant Tiwari posted an update 2 months ago
Muffins crafted for mature palates, offering layered flavours with restrained sweetness.🙂
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Ayer hice comida asiática como publiqué, pero no publiqué estos rollitos Nem de verduras, me quedaron bastante mal aunque no lo parezca.
Creo que algo hice mal al calentarlo en air fryer, se me pasaron de tiempo seguramente, estaban chiclosos con lo ricos que estaban nada más hacerlos.
Como siempre la cocina es acierto y error, no los…
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Noodles con pollo ,verduras , gyozas de verduras al wok
Hoy ha tocado asiático, tenía ganas de comerlo hacia tiempo
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Crujiente de tapioca en forma de mariposa, emulsión de salmón y cochifrito
Esto es de Todo Pérez (Atrio)
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Sónia Maria Rodrigues Quintela posted an update 2 months ago
Hoje foi dia de fazer empadas de galinha feitas com massa folhada
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Solomillo puré de patata con salsa de foie con brandy
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Alvaro bustamante posted an update 2 months ago
Scoolinary me ha ayudado a identificar algunas claves de emolatado, como texturas y contraste de colores, aun falta mucho pero vamos emprezando, esto hace parte de mi servicio de delivery.
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Elliot Wade posted an update 2 months ago
A few different bakes. Would love your feedback.
1. Choc chip cookies
2. Dark cherry and lemon cake with cherry frosting
3. A fruit pavlova
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Ibéricos en forma de flor,
Están cortados finamente y puestos alrededor de una copa de cava, así es como se hace la flor.
Es muy sencillo, mi nieta con 6 años supo hacer el de salchichón ibérico, ya veis que no tiene ningún misterio
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Mercedes Minaya Palacios posted an update 2 months ago
2 months ago (edited)
Level:
Executive Chef
Aperitivos en vasito
Salmorejo, huevos de codorniz, fresas, jamon tostado
Crema de falso xangurro, mejillones al natural, atún, mayonesa, anchoa, esférico de Martini blanco
Crema de foie con reducción de Pedro Ximenez y bacon tostado
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Mercedes Minaya Palacios posted an update 2 months ago
2 months ago (edited)
Level:
Executive Chef
Del curso Salsas para pastas de Ryan Poli
Rigatoni al bronzo con salsa Alfredo
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Alberto Márquez González posted an update 2 months ago
Baking day!!!
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the kitchenator posted an update 2 months ago
For now, I’m watching the videos, but I haven’t cooked anything yet. I did learn a lot about myself simply by finding my place in the kitchen chef videos
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