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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Potatoes Rioja style.
Potatoes a la riojana, or potatoes with chorizo, are a typical first course originally from La Rioja, although its consumption has spread to nearby regions. It is a dish with three main ingredients: potatoes, chorizo and paprika. It is served hot. History. The consumption of potato in broths in the peninsula comes from…
Level:
Executive Chef
Patatas a la riojana.
Las patatas a la riojana, o patatas con chorizo, son un primer plato típico y originario de La Rioja, aunque su consumo se ha extendido a las regiones cercanas. Es un plato con tres ingredientes principales: la patata, el chorizo y el pimentón. Se sirve caliente. …
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urunagamariaisabel posted an update 8 months ago
White chocolate cookies with raisins and oatmeal by anna gordon!!!
Cookies de chocolate blanco con pasas y avena de anna gordon!!
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Rania Hamadeh posted an update 8 months ago
I tried the croissant and they are delicious. I made 2 flavors, the Zaatar one with sesame on top and rbe chocolate. Everyone loved them . The way Chef Antonio Bachour explains how to create croissant is very detailed and easy to follow. I loved this course a lot.
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jaddygonzalez posted an update 8 months ago
Chicken Luisa Herb !!! I don’t like chicken or its relatives 🐣, but I cook for my family who does enjoy it, I tried it and well, my family ate it and loved it.
I have already tried almost all the recipes from the course Intro to Thai food by cheff Ignacio Barrios and it is spectacular.
Amateur happy with Scoolinary 🧑🍳🤓
Pollo a la Hierba Luisa !!! no me gusta el pollo ni sus familiares 🐣, pero cocino para mi familia que si lo disfruta,yo probé y bien, mi familia comió y les encantó.
Ya he intentado casi todas las recetas del curso Introduccion a la comida thailandesa del cheff Ignacio Barrios y es espectacular.
Amateur feliz con Scoolinary…
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L. Fernando García Barrero posted an update 8 months ago
A pleasure to make a vegetable stock for 3 hours. Cut the vegetables finely (with sharp knives): onion, carrot, bell pepper, potato, celery and leek. Stir-fry the vegetables and use the stock and a crushed tomato to unleash the soup
Un placer hacer un fondo de verduras durante 3 horas. Cortar las verduras finas (con cuchillos bien afilados): cebolla, zanahoria, pimiento, patata, apio y puerro. Sofreír las verduras y utilizar el fondo y un tomate triturado para desencadenar la sopa
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Jorge González Vidal posted an update 8 months ago
HAKE IN GREEN SAUCE
First I elaborated the very rich green sauce, with its wine, fish broth, garlic, onion, flour, chili pepper and parsley… then I cooked the potatoes, and finally I added the hake.
It was a very tasty dish, without a doubt…
MERLUZA EN SALSA VERDE
Primero elaboré la salsita verde muy rica, con su vino, su caldito de pescado, ajo, cebolla, harina, guindilla y perejil.. ahí ya cocí las patatas, y por último incorporé la merluza.
Quedo un plato muy rico, sin duda…
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Golden brown knuckle in the oven
This knuckle was first cooked with vegetables, pepper and cloves for 40 minutes in a pressure cooker, then I browned it in the oven at 180* until its skin was toasted.
Level:
Executive Chef
Codillo dorado al horno
Este codillo ha pasado primero por una cocción con verduras, pimienta y clavo durante 40′ por olla a presión, después le he dorado en el horno a 180* hasta que su piel ha quedado tostada.
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Asparagus with hollandaise sauce and Iberian ham.
A light but appetizing dinner without lighting a fire. Do you know the origin and how hollandaise sauce is made? Hollandaise sauce is an emulsion made with butter and lemon juice or vinegar, which uses egg yolks as an emulsifying agent. It is usually seasoned with salt and a little white pepper…
Level:
Executive Chef
Espárragos con salsa holandesa e ibéricos.
Una cena ligera pero apetecible y sin encender un fuego. ¿Sabéis el origen y cómo se elabora la salsa holandesa? La salsa holandesa es una emulsión elaborada con mantequilla y zumo de limón, o vinagre, que emplea yemas de huevo como agente emulsionante. Generalmente se sazonan con sal y un poco de…
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Eduart Stafa posted an update 8 months ago
Tuna tartar on a bed of grated apples topped with lemon and parsley….
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
As unpleasant days come, with rain and cold (well, to say come is generous, gray days continue) …. A hearty stew is on the way
Level:
Executive Chef
Como vienen días desapacibles, con lluvia y frío (bueno, decir vienen es generoso, continuan los dias grises)… Marchando un puchero bien sustancioso
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pablonusilverio posted an update 8 months ago
Hello, good morning,
Does anyone know if you do not have a vacuum machine to make the spherifications, how else you can get it?
Thanks in advance.
Hola buenas,
Alguien sabe si no se tiene una maquina de vacio para realizar las esferificaciones, de que otra forma se puede conseguir?
Gracias de antemano.
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Sam Muir-Eatock posted an update 8 months ago
Today I made some delicious Mini Croissants from Antionio Bachour’s course.
Tho I did have a problem with the stickyness when mixing the croissant dough, probably because it was too warm, and I was mixing by hand so the dough had time to come up to a higher temperature which made the butter softer, making the dough stickier, but solved that…
Today I made some delicious Mini Croissants from Antionio Bachour’s course.
Tho I did have a problem with the stickyness when mixing the croissant dough, probably because it was too warm, and I was mixing by hand so the dough had time to come up to a higher temperature which made the butter softer, making the dough stickier, but solved that…
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Jorge González Vidal posted an update 8 months ago
SEAFOOD PAELLA
Today for lunch is a delicious seafood paella, with prawns, squid rings, mussels, fish, clams…. And of course with its socarrat!!!!
A delight for the palate!!!!! 🤤🤩
PAELLA DE MARISCO
Hoy para comer toca una rica paellita de marisco, con sus gambones, sus anillas de calamar, sus mejillones, su pescadito, sus almejas… Y por supuesto con su socarrat!!!
Una delicia para el paladar!!! 🤤🤩
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Microbrews.
Today I want to talk about the microgreens that are so fashionable in restaurant kitchens. Micro sprouts, or microgreens, are vegetables at an early stage of development, specifically in the intermediate stage between sprouts and baby vegetables. They are a great source of nutrients, with some microgreens such as cilantro,…
Level:
Executive Chef
Microbrotes.
Hoy os quiero hablar de los microbrotes que están tan de moda en las cocinas de los restaurantes. Los microbrotes, o microgreens, son vegetales y hortalizas en una fase temprana de desarrollo, específicamente en la etapa intermedia entre los germinados y las verduras baby. Son una gran fuente de nutrientes, con algunos microgreens…
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Zaida Sànchez posted an update 8 months ago
Sautéed pork and basil tagliatelle
Tallarin salteado de cerdo y albahaca
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