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catia pequeno posted an update 5 weeks ago
Mango lemon entremet
Mercedes Minaya Palacios, Mercedes Delgado de Miguel and 6 others9 Comments- View more comments
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Héctor Arregui posted an update 5 weeks ago
Hice mi primera pasta!
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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Sous Chef
Presa ibérica curada II.
Después de 48 horas, ya estaba listo para empezar su transformación. Lo saqué de la mezcla, lo lavé y lo sequé bien. Después lo cubrí con una mezcla de especias: cebolla en polvo, ajo en polvo, tomillo, romero y pimentón. Una vez bien impregnado, lo envolví con papel absorbente y lo até fuerte con hilo de cocina.…
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Lana Mihajlović posted an update 5 weeks ago
Level:
Sous Chef
The first cherries of the season, straight from my garden. 🍒
There’s something special about picking them while they’re still warm from the sun… a little sweet, a little tart, and gone much faster than planned.
No recipe today. Just the simple joy of the first cherries, stained fingers, and that quiet feeling that summer has officially knocked…
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monicateruel-e65068 posted an update 5 weeks ago
Goan-Style curry fish
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Lana Mihajlović posted an update 5 weeks ago
Level:
Sous Chef
Baked gnocchi with grilled chicken in a creamy roasted pepper and spinach sauce
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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Sous Chef
Presa ibérica curada.
Esta receta la probé con cinta de lomo, cabezada de lomo, solomillo de cerdo y ahora doy un salto importante haciéndola de presa ibérica. La primera fase consiste en mezclar al 50 % azúcar y sal fina, poner en un túper, una capa de la mezcla de sal y azúcar, colocar la presa y cubrirla con el resto de mezcla. Taparla y…
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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Sous Chef
Platos típicos del mundo.
¿Por qué, mientras aportamos platos al #FishChallenge, vamos contando la comida más famosa y tradicional de nuestro país (solo vale una)? La mía, las patatas bravas de España.
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Johnny Jesús Mendoza posted an update 5 weeks ago
El Arte de lo Hecho a Mano: Fettuccine al Pesto Rústico
Hay algo profundamente terapéutico y mágico en hacer tu propia pasta desde cero. Para mí, es la máxima expresión de pasión por la cocina y atención al detalle.
En esta ocasión, quise poner a prueba lo aprendido en los cursos de “Pasta Fresca al Huevo” del maestro Igles Corelli y “Conceptos…
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Kim pho posted an update 5 weeks ago
Tonight’s dinner: a classic shrimp, chicken, and squid paella from my ‘Traditional Paella and Rice Dishes’ cooking class.
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Sarah Thompson posted an update 5 weeks ago
Mulberry Mousse
The photo is terrible and the tempered shell melted in my fingers in seconds in +37 degrees, byt this is a black mulberry mousse in a dark chocolate shell, with mulberries dipped in chocolate and a chocolate shard.
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Fabrizio Vindigni posted an update 5 weeks ago
A couple of pics from last nights dinner. I was supposed to have an important chef (and a friend) to come over to my house and rate my food + give some hints but the man had a health issue snd had to be taken to pt the night prior to my dinner. It was super frustrating 😞. He’s good now, it’s what really matters ❤️.
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Sam Muir-Eatock posted an update 5 weeks ago
5 weeks ago (edited)
Hi all!!
The other day me and my sister took on the challenge of baking close to 300 cookies. We cookes for almost 8 hours (it took very long as we could only bake trays of 15 cookies each with an average of 10-15 minutes per tray).
The flavours were based on my favourites, some based on Anna Gordon’s American Cookies Course, but adding my touch…
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Sam Muir-Eatock posted an update 5 weeks ago
Hi all!!
I have been baking the Boule Bread from Lutz Geißler’s course for a few weeks now. It is great toasted for breakfast, or to acompany lunch.
Though, I have noticed that the breads crust has recently been going soft. The initial 30 minutes after it comes out the oven is very crisp, but as it cools, it looses that crunch. Any ideas why…
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Bruce Miller posted an update 6 weeks ago
Porchetta + Cider + Gochujang + Charred Nappa
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