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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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Daniel Sarmiento Katto, Judy Keegan and 2 others8 Comments- View more comments
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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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Fabrizio Vindigni posted an update 8 months ago
8 months ago (edited)
Hello 😌
Long time no see heh? This sunday im going to prepare a wide dinner for a sommelier friend and i hope i can get to take good pictures.
I’m attending the petite gateaux course and it’s outstanding, maybe it will help me move from the throne of worst pastry chef ever 😂
I just learned that while i didnt have the chance to check the app…
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Mercedes Delgado de Miguel posted an update 8 months ago
Level:
Sous Chef
Oatmeal, Orange and Chocolate Cookies.
Yesterday I prepared these cookies to which apart from adding orange juice and zest I added pieces of semi-candied orange. I used plantequilla and flax egg to make them in a vegan version.
Level:
Sous Chef
Galletas de Avena, Naranja y Chocolate.
Ayer preparé estas galletas a las que aparte de añadirles zumo y ralladura de naranja les puse trocitos de naranja semi-confitada. Utilicé plantequilla y huevo de lino para hacerlas en versión vegana.
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Elena Pintado Paredes posted an update 8 months ago
Lotus filled bonbons from the bonbon course. I loved working with the chocolate💜.
Bombones rellenos de lotus del curso de bombones. Me ha encantado trabajar el chocolate💜
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siolyma-c49b1b posted an update 8 months ago
First scoolinary dessert.
Primer postre de scoolinary.
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Sam Muir-Eatock posted an update 8 months ago
Hello, yesterday i made these delicious raisin rolls from Antonio Bauchor’s Criossant course.
They taste really good, but, when cooking them, they expanded quite a bit, and the layers from the folded dough came apart. Is thereany way to prevent that?
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Jorge González Vidal posted an update 8 months ago
Chipirones rellenos en su tinta
Ayer cociné estos chipirones rellenos de sus tentáculos, surimi y tomate natural troceado con una salsita rica con ajos, cebolla, tomate, pimiento choricero, vino, brandy y caldo de pescado. Todo acompañado con sus patatinas.
Muy ricos!!! 😃
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Market day, what a beautiful color of this purple cauliflower,
Do you like it as much as I do?
Level:
Executive Chef
Dia de mercado, que bonito color el de esta coliflor violeta,
Os gusta tanto como a mi?
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Judy Keegan posted an update 8 months ago
This morning I completed Akiko Sugawara’s vegan Japanes Cuisine course, and I had a lot of the neccessary ingredients in my pantry and refridgerator to make some sushi.
Now before anyone gets upset, and states the obvious, there is two of the cucumber gankan’s that have omelet on them, so now we have vegetarian sushi’s.
I was struggling to…
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
The history of the potato omelet is a mystery with several theories, but it is believed to have emerged in Spain in the eighteenth or nineteenth century, probably in Extremadura (Villanueva de la Serena) or Navarra, from the need to create a cheap and nutritious food, using potatoes and eggs to stretch the food, being the first documented…
Level:
Executive Chef
La historia de la tortilla de patatas es un misterio con varias teorías, pero se cree que surgió en España en el siglo XVIII o XIX, probablemente en Extremadura (Villanueva de la Serena) o Navarra, a partir de la necesidad de crear un alimento barato y nutritivo, usando patatas y huevos para estirar la comida, siendo la primera receta…
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Eduart Stafa posted an update 9 months ago
9 months ago (edited)
Striploin with parsnip pure …zuchini boat filled with zuchini onion garlic pure..topped with carrots and pickled red radish…
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
I haven’t had much time… But I show you here, today’s simple dinner. Some avocado toasts seasoned with olive oil, onion and lemon; with duck ham
Level:
Executive Chef
No he tenido mucho tiempo… Pero os enseño por aquí, la sencilla cena de hoy. Unas tostas de aguacate aliñado con aove, cebolla y limón; con jamón de pato
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Raul Segura Aparicio posted an update 9 months ago
Today I cooked Cordon Bleu. It was my first time and I have to admit that the taste was very good. The aesthetics are not so good, but I understand that with time I will learn to improve it. Second day Second course.
Hoy he cocinado Cordon Bleu. Era mi primera vez y tengo que reconocer que de sabor ha quedado muy bien. La estetica no tan bien, pero entiendo que con el tiempo aprendere a mejorarla. Segundo dia Segundo plato.
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kehel posted an update 9 months ago
Pavlova with raspberry cream and blueberry decor )
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