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EDGARDO ABORDE posted an update 7 months ago
Decorative Bread Display
Mercedes Delgado de Miguel, Mercedes Minaya Palacios and 3 others2 Comments- View more comments
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EDGARDO ABORDE posted an update 7 months ago
7 months ago (edited)
Purple Yum ( UBE) Croissants
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Fabrizio Vindigni posted an update 7 months ago
A sunday dinner at home.
Well, since i found some good porcini on my last foraging session i decided to cook some for me and my gf.
Gazpacho, marinated tuna, peppers, marinated cucumber, capers
Porcini, Salted King Prawns with brandy, King Prawns tartare with lime, king Prawns bisque, basil oil, fennel and wild mint
Classic tenderloin tartare,…
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Beatriz Torija posted an update 7 months ago
Level:
Executive Chef
A las puertas de que comience el otoño… yo ya he empezado a preparar cremas calentitas. Ésta, de calabaza con aceite de cebollino ahumado y croutons de pan
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Voodoopickle posted an update 7 months ago
7 months ago (edited)
#Chocolatechallenge
Three Texture Tart
Homemade French desserts
Creamy hazelnut caramel, semi-sweet chocolate ganache, whipped milk chocolate ganache.
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Aurore Olsman posted an update 7 months ago
Ma version du flan de Philippe Salomon à la verveine. Un délice 🤩
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Iñaki Mendizabal posted an update 7 months ago
Pan casero hecho hace nada, solo esperando a que de enfríe un poco para probarlo
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Sous Chef
Comida castiza española. Huevos rotos con jamón y trufa.
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Lana Mihajlović posted an update 7 months ago
Level:
Sous Chef
Bazlama – Turkish Flatbread
Bazlama originates from Anatolia, where it has been made for centuries by nomads and villagers. It was a bread for journeys, but also for shared tables. Traditionally baked on large metal plates over an open fire, the smoke and warmth of the hearth gave it a unique charm. Its strength lies in simplicity: flour, water…
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Mercedes Minaya Palacios posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Este es un apertivo con cierta gracia.
ÑOQUIS tostados y especiados en air fryer.
Los he puesto pimentón ahumado, ajo en polvo, orégano y aceite.
Los he metido a 180* durante doce minutos en aire fryer y listo.
Crujientes y con mucho sabor, una buena cervecita y el aperitivo perfecto para un sabado
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Juan Se T posted an update 7 months ago
Una ensalada divertida 😬
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Daniela Duran posted an update 7 months ago
7 months ago (edited)
#chocolateCHallenge!
Descripcion: Brownie de Chocolate y nueces con dulce de leche!
Ingrediendes: Huevos, Chocolate Belga, harina 0000, manteca y nueces.
Nivel: Profesional
Tecnica: Chocolate y manteca por un lado y por otro los huevos con el szucar tamizar secos y luego unir todo para llevar al horno
No soy muy de lo.dulce no es un postre que…
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Maria Rosa Mas posted an update 7 months ago
Pan de brioche
Yo lo hecho con harina de espelta y me ha gustado mucho la textura,el sabor. Lo he tostado y cubrierto con nuttela .
Gracias al curso de pasteleria y bolleria integral de Emma Schacke
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edinsoncristianarevalolopez posted an update 7 months ago
Hice estas tomas con el curso de Fotografía Gastronómica con Smartphono de @JimenaAgois, me gustaría saber su opinión?
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Kevin Godbee posted an update 7 months ago
Tonkotsu Ramen with roasted pork belly, Sun Noodle® Fresh Ramen Noodles, snow mushrooms, enoki mushrooms, narutomaki fishcake, kizami shoga, jammy eggs, scallions.
Interesting facts that I learned in my recent ramen course:
1. Ramen noodles are alkaline and very low hydration of 32-37%. The wheat flour for the noodles has a generally high…
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