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André Mellergardh posted an update 7 months ago
Arthisan bread
Maku Oya, Alberto Márquez González and 6 others4 Comments- View more comments
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Francisco Javier Escobar Santaella posted an update 7 months ago
Calabacín relleno de ragout de ternera con parmesano y gouda.
0:06
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Sean Atalioti posted an update 7 months ago
My Chicken in Orange with a cream cheese n orange sauce with Garlic mushroom with Brussel Sprouts, with Sweet Potatoes in Cinnamon
😎
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Swati Jethani posted an update 7 months ago
Burger buns and hot dog buns
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Baked fish.
what can go wrong? Well, the power goes out and you can’t cook it.
Level:
Executive Chef
Pescado al horno.
¿Qué puede salir mal? Bueno, que se vaya la luz y no pueda cocinarlo.
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Joan Manuel Muñoz Garcia posted an update 7 months ago
I took it out of the oven with about 58 degrees internal, 15 mins of resposo, beaten and the result pretty cool medium point, I raised 10 grams using parmesan instead of sheep, a tip of vanilla pod to balance the egg a little, in conclusion it is a good basic recipe but like all cheesekakes you have to control the point and do at least one…
La saque del horno con unos 58 grados internos, 15 mins de resposo , abatida y el resultado punto medio bastante guay, le subi 10 gramos usando parmesano en vez de oveja , una puntita de vaina de vainilla para balancear un poco el huevo , en conclusion es una buena receta de base pero como todas las cheesekakes hay que controlarle el punto y…
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
I had pending to show you here how are the kumquat and lemon tree… I think they are already ready to harvest 😍🍋🍊
Level:
Executive Chef
Tenía pendiente enseñaros por aquí cómo están el kumquat y el limonero… Yo creo que ya están para cosechar 😍🍋🍊
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Daniela Urbina Revuelta posted an update 7 months ago
Red Velvet Bundt Cake with Cream Cheese Frosting for Valentine’s Day
Red Velvet Bundt Cake with Cream Cheese Frosting for Valentine’s Day
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Mercedes Delgado de Miguel posted an update 7 months ago
Level:
Sous Chef
Strawberry Jelly from the Vegan Sweets and Chocolates Course.
Level:
Sous Chef
Jalea de Fresa del Curso de Dulces y Chocolates Veganos.
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André Mellergardh posted an update 7 months ago
Rye bread with nuts, cranberries and raisins
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Gloriande Raimbert posted an update 7 months ago
Hello , i am doing the American cookie module and i have a question. Can i reduce the sugar and what % can I reduce
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Octopus rice.
I almost always make rice with meat, which is how my family likes it best, but today I have marked it with octopus. Few ingredients, but magnificent result. First I made the broths; one I only heated and in the other I made a reduction, pine nuts, tender garlic, chopped onion, green sauce, paprika and my traditional saffron…
Level:
Executive Chef
Arroz de pulpo.
Casi siempre suelo hacer los arroces con carne, que es como más le gusta a mi familia, pero hoy me lo he marcado de pulpo. Pocos ingredientes, pero magnífico resultado. Primero hice los caldos; uno solo lo calenté y en el otro hice una reducción, piñones, ajos tiernos, cebolla picada, salsa verde, pimentón y mi tradicional…
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
Salad night!!!
Level:
Executive Chef
Noche de ensaladita!!!
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Mercedes Delgado de Miguel posted an update 7 months ago
Level:
Sous Chef
Interiors
Level:
Sous Chef
Interiores
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hermanos Diaz C. posted an update 7 months ago
First test making sourdough bread.
Primera prueba haciendo pan de masa madre.
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