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Laura Peters de Velásquez posted an update 8 months ago
Spelt, rye and wheat sourdough bread with walnuts. Own development.
Pan de masa madre de espelta, centeno y trigo, con nueces de nogal. Desarrollo propio.
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Anna Vittorino, Judy Keegan and 7 others4 Comments- View more comments
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Alexander G posted an update 8 months ago
scoolinary learning track week 1: demi -glace
decided to go for meat vs. veggie version
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Estefania Lozano Ragel posted an update 8 months ago
Level:
Sous Chef
Active challenge #BeforeAndAfterScoolinary
The first time I made the waffles before I started with this wonderful platform, and the result now I think it shows a lot.
Level:
Sous Chef
Reto activo | #AntesYDespuesdeScoolinary
La primera vez que hice los gofres antes de empezar con esta maravillosa plataforma, y el resultado de ahora yo creo que se nota mucho.
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Sol Damiani posted an update 8 months ago
Level:
Scoolinary Team
✨ Active challenge | #BeforeAndAfterScoolinary ✨.
From today until January 31, we propose this challenge:
choose a dish that you have already worked on and show in a post its before and after after applying what you have learned in Scoolinary, either in technique or in plating.don’t have a before photo? No problem: prepare your dish and, after…
Level:
Scoolinary Team
✨ Reto activo | #AntesYDespuesdeScoolinary ✨
Desde hoy y hasta el 31 de enero, te proponemos este challenge:
elige un plato que ya hayas trabajado y muestra en un post su antes y después tras aplicar lo aprendido en Scoolinary, ya sea en técnica o en emplatado.¿No tienes foto del antes? No pasa nada: prepara tu plato y, después de ver el curso …
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Starry eggs (History).
Today I bring you a humble dish, but with tradition: The “huevos estrellados or rotoslados”. They are a humble dish of Spanish gastronomy, with origins that point to Castilla-La Mancha, where it is mentioned in ancient texts as something daily, but it was the restaurant Casa Lucio in Madrid who popularized them worldwide…
Level:
Executive Chef
Huevos estrellados. (Historia).
Hoy os traigo un plato humilde, pero con solera: “Los huevos estrellados o rotos”. Son un plato humilde de la gastronomía española, con orígenes que apuntan a Castilla-La Mancha, donde se menciona en textos antiguos como algo cotidiano, pero fue el restaurante Casa Lucio en Madrid quien los popularizó…
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Laura Peters de Velásquez posted an update 8 months ago
Mis pancitos de masa madre sin mejorador porque no me gusta usar químicos.
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Beatriz Torija posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
…making a vegetable sauté… for a regiment 🤣🤣
Level:
Executive Chef
…haciendo un salteado de verduras.. para un regimiento 🤣🤣
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Fabrizio Vindigni posted an update 8 months ago
8 months ago (edited)
This is one of the most difficult dishes i prepared so far. It took me a lot of work to find a decent balance, but finally im done.
Risotto di Sibari, Oyster + Clams cream, lime, burnt bread dust and figs sorbet
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Estelle Reinette Martinson posted an update 8 months ago
A typical Italian style pickle preserved in olive oil. This time I made eggplant, button mushrooms are also delicious using the same recipe.
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Stone Project posted an update 8 months ago
Ayer hice mis primeras croquetas. Soy muy fan de las croquetas, es un plato que pido SIEMPRE que voy a un restaurante. Si no son de jamón, mejor. Prefiero probar combinaciones o sabores raros. Además, no me preguntes por qué, pero tengo que comerlas con la mano. Me siento mal si la espachurro en el plato con el tenedor. El caso es que tenía…
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Orsolya Csernák posted an update 8 months ago
8 months ago (edited)
Level:
Stagier
Hi, my dear friends,
Today, I wanted to share a heartwarming dish: semolina pudding.Okay, I know it’s simple, but for me it’s the ultimate comfort food. It brings back childhood memories. My mom used to get annoyed by the little lumps in the pudding, but my sister and I were so happy… especially because of the lumps. 😊
The one in the photo is the…
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Tomato in two textures
The thicker one is for breakfast toasts, aove with ham or fuet
The one in the pitcher is the result of straining the natural tomato and recovering its water
to gel.
The use is total
Level:
Executive Chef
Tomate en dos texturas
El que se más espeso, es para las tostadas de pan del desayuno, aove con jamón o fuet
El de la jarra es el resultado de colar el tomate natural y recuperar su agua
para gelificar.
El aprovechamiento es total
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jordi marquez posted an update 8 months ago
My first Hasselback potatoes from Oriol Lizano’s course, a crack.
Let’s see what you think?
Mis primeras Patatas Hasselback del curso de Oriol Lizano, un crack.
Ha ver que os parece???
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Today I am not going to talk about any dish, or any history or tradition, today I just want to thank you for transmitting here your knowledge, your comments, your efforts, your desire to learn and teach. With each post, with each comment, with each dish you show the desire you have to share, to express yourselves, you are the best. These last…
Level:
Executive Chef
Hoy no os voy a hablar de ningún plato, ni de ninguna historia ni tradición, hoy solo quiero daros las gracias por transmitir por aquí vuestros conocimientos, vuestros comentarios, vuestros esfuerzos, vuestras ganas de aprender y enseñar. Con cada post, con cada comentario, con cada plato se os ve las ganas que tenéis de compartir,…
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
I’m testing with the takoyaki griddle, to see if I can get more out of it and make different things… I’ll let you know…
Level:
Executive Chef
Haciendo pruebas con la plancha de takoyakis, a ver si le puedo sacar más partido y hacer cosas diferentes… Ya os contaré…
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