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Mishara Davis posted an update 8 months ago
8 months ago (edited)
Enjoyed Luigi Di Domencio’s focaccia class! First time making herb focaccia!! Here’s my run down:
I used one full packet of active dry yeast, 3 cups of flour, 1 3/4 cups water, 1 tsp salt, 1 tsp sugar. There was a cool eruption of the yeast (missed the pic…)! I used my stand mixer to knead for about 7-8 minutes. Proofed for 1.5 hours (would…
Jorge González Vidal, Mercedes Delgado de Miguel and 2 others2 Comments- View more comments
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Fabrizio Vindigni posted an update 8 months ago
First bites from last sunday dinner:
Crystal bread, marinated squid with vodka, black kale powder, aioli, beer leaf
Macrolepiota procera cutlet with fermented lemon sauce and a touch or asian flavours (mirin, soya), porcini gel
Rice paper tartlet, Clitocybe geotropa, 15 days marinated egg yolk, king prawns bisque sauce
This is dish 1 of 10 of…
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Beatriz Torija posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BeforeAndAfterScoolinary
Profile: Amateur
In this case, the improvement is in technique as well as plating…and it’s more than evident. A grilled pig’s ear on one side…and on the other a slab of finished grilled pig’s ear to create a crispy film. I followed David Rickett’s guidelines in his course Conceptualizing Plating to present it
Level:
Executive Chef
#AntesYDespuesScoolinary
Perfil: Amateur
En este caso, la mejora es de técnica y también de emplatado… y es más que evidente. Una oreja de cerdo cocinada a la plancha a un lado…y al otro un lingote de oreja de cerdo terminado a la plancha para crear una película crujiente. He seguido las indicaciones de David Rickett en su curso…
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Mohamed Grida posted an update 8 months ago
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Mohamed Grida posted an update 8 months ago
Crème brûlée.
biscuits Honey cinnamon
chocolate Milk mousse.
Crunchy almond.
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Mohamed Grida posted an update 8 months ago
Pan de Chocolate
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Mohamed Grida posted an update 8 months ago
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Sam Muir-Eatock posted an update 8 months ago
8 months ago (edited)
Hi all!
I am trying to make brioche from Antonio Bachour’s, but it is way to sticky, i tried putting it in the fridge, to cool the butter in it, but it hasn’t helped much.
I’ve also been kneeding it for about 40 minutes by hand thinking it would help.
Any tips you have for this problem????
Hi all!
I am trying to make brioche from Antonio Bachour’s, but it is way to sticky, i tried putting it in the fridge, to cool the butter in it, but it hasn’t helped much.
I’ve also been kneeding it for about 40 minutes by hand thinking it would help.
Any tips you have for this problem???
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BeforeAndAfterScoolinary
Pani puri
I think the change in the plating and filling changed a lot in the before much simpler and the second much more worked.
The first one I filled with gildas cream
The second one I made an oil and paprika earth with Maltrodextina.
I filled it with oxtail and decorated it with nasturtiums and some garlic leek…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Páni puri
Creo que la tecnica y el cambio en el emplatado se nota mucho. en el antes más sencillo y el segundo mucho más trabajado.
El primero lo rellene de crema de gildas
El segundo hice una tierra de aceite y pimentón con Maltrodextina.
Lo rellené de rabo de toro y decore con capuchinas y algún brote de ajo puerro y…
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Today is my day off and I’m going to give myself a tribute, well, several, haha; the first will be to read a good book with a glass of wine, the next, make a rice with Iberian prey and mushrooms with a little grated foie and the third start the course of Joe Settepani “Italian Desserts”, which I know I will taste like glory, and wine…
Level:
Executive Chef
Hoy es mi día libre y me voy a dar un homenaje, bueno, varios, jaja; el primero va a ser leerme un buen libro con una copa de vino, el siguiente, hacer un arroz de presa ibérica y setas con un poquito de foie rallado y el tercero empezar el curso de Joe Settepani “Postres italianos”, que sé que me va a saber a gloria, y el vino también, jajajajaaj.
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Pedro luis Salazar souquett posted an update 8 months ago
Basic dough of wheat flour, water, salt, biological ferment and butter
Masa básica de harina de trigo, água, sal, fermento biológico y mantequilla
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Kim pho posted an update 8 months ago
Sunday dessert: Pavlova 😋
from the course ‘ Tempting cakes ‘
Level: Beginner
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
I share with you an Indian paneer, a fresh cheese that I prepare when I make Indian food. It is used in many dishes. I usually use it for a dish with spinach, the palak paneer.
Level:
Executive Chef
Os camparto una paneer indio, un queso fresco que preparo cuando hago comida india. Se usa en muchos platos. Yo generalmente lo uso para un plato con espinacas, el palak paneer.
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Vykinta Kilmonyte posted an update 8 months ago
My first poke bowl!
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Raul Segura Aparicio posted an update 8 months ago
Sabino’s course on Italian pasta finished and put into practice. I think I just learned how to make the carbonara from my favorite restaurant in Madrid. I think that of what has been prepared so far, this one takes the cake. I am very happy with what you can learn if you put desire and illusion.
Curso de Sabino sobre pasta italiana terminado y puesto en practica. Creo que acabo de aprender a realizar la carbonara de mi restaurante favorito de madrid. Creo que de lo preparado hasta ahora, este se lleva la palma. Estoy super contento de lo que uno puede ir aprendiendo si se ponen ganas e ilusion.
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