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Joni Himelfarb posted an update in the club
2 weeks agoCooking 2 weeks agoHi! I’m about to start making the Neapolitan pizza recipe from Luigi Di Domenico’s course.
His recipe says:
500g W280 flour
1 g yeast
12g salt
320 g water
And I’ve managed to get my hands on some W456 flour (with a P/L ratio of 1.14)…
Should I adjust the recipe at all, or do I just need to keep an eye on the resting and kneading times? (I plan to…
Hola! Estoy por arrancar la receta de pizza napoletana del curso de Luigi Di Domenico.
En su receta dice:
500g harina W280
1g levadura
12g sal
320g agua
Y he conseguido una harina de W456 ( y P/L 1,14)…
Debo ajustar algo de la receta o solo tendré que ver los tiempos de descanso y amasado? (planeo hacer prueba de fermentación a 24 y 48hs)
Gracias!! 🙂
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Viktoria Soloviova posted an update in the club
2 weeks agoPastry & Bakery 2 weeks agoAgain and again focaccia with tomatoes and olives
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Antonio Salvador Moreno Carretero posted an update 2 weeks ago
2 weeks ago (edited)
Level:
Executive Chef
Marinera Contest II. Here are my 12 entries; tomorrow I’ll let you know which one we’re going to submit. The photos were generated by AI to show what they’d look like. – Doughnut, eggplant salad, slices of roasted chicken, crispy Parmesan, dollops of aioli, and sprouts. – Doughnut, eggplant salad, slices of roasted chicken, fried capers, honey…
Level:
Executive Chef
Concurso marinera II. Estas son mis 12 propuestas; mañana os contaré con la que vamos a participar. Las fotos son de la IA para ver cómo quedarían. – Rosquilla,…
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Cristel Montoya posted an update 2 weeks ago
Cinnamon Rolls
Cinnamon Rolls
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Sol Damiani posted an update in the club
2 weeks agoScoolinary News 2 weeks agoLevel:
Scoolinary Team
🍜 El lunes tenemos un nuevo Scoolinary LIVE
¿Tienes dudas sobre cómo equilibrar picante, acidez, dulzor y umami en la cocina fusión Perú-Asia?
El próximo lunes, Roberto Martínez Foronda estará en directo para responder preguntas sobre pastas de ají, leche de tigre, técnicas de fritura, vapor, salteado y mucho más.
📅 Lunes 21 de septiembre
🕖…
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juanamandorodriguezaguero2@gmail.com posted an update 2 weeks ago
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Lana Mihajlović posted an update 2 weeks ago
Level:
Sous Chef
Homemade poppy seed strudel… soft, fragrant dough wrapped around a rich, nutty poppy seed filling. A simple, traditional bake that always feels like home. ❤️
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racielreyes09-b5fa13 posted an update 2 weeks ago
Selva negra
0:17
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Antonio Salvador Moreno Carretero posted an update 2 weeks ago
Level:
Executive Chef
“Reinvented Marinera” Contest.
I need your help. There’s a contest in the Murcia region for the best “marinera” (it’s a doughnut filled with Russian salad and an anchovy), and the restaurant where I work is entering. There are two categories: traditional and reinvented; we’re entering the reinvented category. So far, I have a crispy base with an…
Level:
Executive Chef
Concurso a la marinera reinventada.
Necesito de vuestra ayuda. Hay en la región de Murcia un concurso a la mejor marinera (es una rosquilla con ensaladilla rusa y una anchoa), y el restaurante donde trabajo se presenta. Hay dos categorías, la tradicional y otra reinventada; nosotros participamos con la reinventada. De momento tengo una base…
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Heloísa Paço Moreira posted an update 2 weeks ago
Macarons 💖
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Svetlana Rodaschuk posted an update 2 weeks ago
Tartine sourdough ❤️
0:08
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Svetlana Rodaschuk posted an update 2 weeks ago
Cacio e Pepe with lemon zest
0:05
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Dilip Chettri posted an update 2 weeks ago
Seafood platter
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Svetlana Rodaschuk posted an update 2 weeks ago
Sourdough pizza
0:06
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Svetlana Rodaschuk posted an update 2 weeks ago
Spinach and beetroot crepes with creme cheese and tuna
0:06
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