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Mercedes Minaya Palacios posted an update 7 months ago
Level:
Executive Chef
Sirloin steak mashed potato with foie gras and brandy sauce
Level:
Executive Chef
Solomillo puré de patata con salsa de foie con brandy
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Antonio Salvador Moreno Carretero, Judy Keegan and 5 others3 Comments- View more comments
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Eva Pardos posted an update 7 months ago
Tarte Tatin, from the course “Techniques of French pastry”, by Philippe Salomon.
The truth is that I had some problems of execution, I cut the sugar and butter sauce, but I asked the AI how to recover it and… more or less. In the oven it was solved and in the end it was delicious.
Tarta Tatin, del curso “Técnicas de la pastelería francesa”, de Philippe Salomon.
La verdad es que he tenido algunos problemillas de ejecución, se me cortó la salsa de azúcar y mantequilla, pero le pregunté a la IA cómo recuperarla y… más o menos. En el horno se acabó de solucionar y al final estaba riquísima.
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Antonio Salvador Moreno Carretero posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Ideas for the next recipe.
Sometimes, when you leave work at 12 o’clock at night, you feel like having a beer and reflecting on how the working day went. But tonight I stopped to think, when I had the beer in front of me and those olives, why not be the basis of my next dish. Can you give me some ideas? I leave you my suggestion, chicken with…
Level:
Executive Chef
Ideas para la próxima receta.
A veces, cuando uno sale del trabajo a las 12 de la noche, le apetece tomarse una cerveza y reflexionar cómo ha salido la jornada laboral Pero esta noche me he parado a pensar, cuando tenía la cerveza delante y esas aceitunas, por qué no ser la base de mi próximo plato. ¿Me dais ideas? Yo os dejo mi sugerencia,…
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
The sun is finally out!!!! Sunday breakfasts in the sun, the greatest pleasure in the universe
Level:
Executive Chef
Por fin ha salido el sol!!!! desayunos de domingo al sol, el mayor placer del universo
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Nathalie Salameh posted an update 7 months ago
A delicious birthday cake, creme chantilly 💖 my work
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Nathalie Salameh posted an update 7 months ago
Salt and sweet pretzels and chocolate, pistachio with chocolate 🍫
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Alvaro bustamante posted an update 7 months ago
Scoolinary has helped me to identify some of the keys to emolatation, such as textures and color contrast, there is still a long way to go but we are getting started, this is part of my delivery service.
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 7 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 7 months ago
Level:
Executive Chef
Iberian iberian ham in the shape of a flower,
They are finely cut and placed around a glass of cava, this is how the flower is made.
It is very simple, my granddaughter at the age of 6 knew how to make the Iberian salchichón, you can see that it has no mystery
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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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Gilda on a plate.
I present you my Gilda on a plate, Gilda, what do you mean Gilda? Yes, I got imaginative and I wanted to give a twist to a Gilda. It has all the ingredients; yes, take a lot of bread because that oil from Jaén is delicious. It is composed of two anchovies, 2 anchovies, a piparra, tápenas, some seeds of a great tomato, parmesan…
Level:
Executive Chef
Gilda en plato.
Os presento mi Gilda en plato, ¿Gilda, como que Gilda? Sí me he puesto imaginativo y he querido darle una vuelta de tuerca a una Gilda. Lleva todos los ingredientes; eso sí, coger mucho pan porque ese aceite de Jaén está de vicio. Está compuesta por dos boquerones, 2 anchoas, una piparra, tápenas, unas semillas de un…
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
Some time ago, for a challenge, I shared some takoyakis, those little Japanese octopus balls full of flavor. Today, more takoyakis… but from a restaurant, a very funny izakaya in Madrid that I liked a lot
Level:
Executive Chef
Hace tiempo, para un reto, compartí unos takoyakis, esas pelotitas japonesas de pulpo llenas de sabor. Hoy, más takoyakis… pero de restaurante, una izakaya en Madrid muy divertida que me gustaba mucho
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Mercedes Delgado de Miguel posted an update 7 months ago
Level:
Sous Chef
Bombones
Capuccino.
Té rooibos con arándanos.
Té Matcha y Fresa.
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Sònia Muñoz Pérez posted an update 7 months ago
Cinnamon Rolls! Fluffy 😍 First time.
0:12
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Viktoria Soloviova posted an update 7 months ago
Happy Valentine’s day!
Basic pastry dough.
Fran Segura. Eclairs: second collection.
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Antonio Salvador Moreno Carretero posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Tuna parpatana with demi-glace of its bones.
The other day I promised to bring you
a tuna dish that was very special for me. Well here it is, I hope you like it
i hope you like it. I’ve been thinking for a long time about a dish that we used to make in a restaurant, which was the
a restaurant, which was the tuna parpatana, but I didn’t like…Level:
Executive Chef
Parpatana de atún con demi-glace de sus espinas.
El otro día os prometí traeros
un plato de atún que para mí era muy especial. Pues aquí está, espero que os
guste. Llevo mucho tiempo dándole vueltas a la cabeza a un plato que hacíamos en
un restaurante, que era la parpatana de atún, pero la salsa que le añadían no me
gustaba. Y me prometí… Read more
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