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Beatriz Torija posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Pollo a la barbacoa Bryan Furman
Como buena #Chickenfluencer… ¿cómo no iba a recrear la receta de pollo a la barboca de Bryan Furman? En otro reto, concretamente en el de las técnicas, ya preparé un pollo en la barbacoa, como muestra de las técnicas de cocina con fuego y ahumado, que amo. En aquella ocasión, era un pollo…
Orsolya Csernák, Mercedes Minaya Palacios and 6 others11 Comments- View more comments
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Sol Damiani posted an update 8 months ago
Level:
Scoolinary Team
🥩Últimas horas para lucirte en nuestro #BarbecueChallenge. Tienes tiempo hasta el domingo 14 a las 23:59 CET. Aquí toda la información que necesitas.
El #BarbecueChallenge consiste en recrear una de las preparaciones de barbacoa del Curso Barbacoa Americana —brisket, costillas, pollo u otro corte— cuidando al máximo el control del calor, el…
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Lana Mihajlović posted an update 8 months ago
Level:
Sous Chef
Friday Treats: A Crispy Fiesta
Today was all about crunchy pleasures. I made jalapeños stuffed with cheese, breaded and baked to golden perfection, a bite that starts off gentle and ends with a cheeky kick. Alongside them, two different snacks with corn and peppers with cheese, little flavor bombs that disappeared far too quickly.
For dipping,…
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Compartir este postre es un honor.
Un agradecimiento, un regalo muy especial cada hoja de clavel es de un chocolate finísimo y delicado.
Me pregunto si algún día llegaré a ser una buena repostera.
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Kevin Godbee posted an update 8 months ago
English muffin with Philadelphia cream cheese, smoked salmon, and shoyu-marinated Hokkaido salmon roe.
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Sous Chef
¿A quién le apetece un hummus de alubias blancas, con pimentón ahumado y aceite de sésamo?
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Efren Gorrostieta posted an update 8 months ago
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Gaon Stella Lee posted an update 8 months ago
“Mulhoe” which is type of korean ceviche!
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KIM TUYEN PHO posted an update 8 months ago
My poke bowl is a tribute to the colors of summer while eating healthy.
Pssst… summer in Canada is way too short 😔
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Kevin Godbee posted an update 8 months ago
Baked Turkey and Spinach Meatballs with Brown Jasmine Rice with spinach, artichoke, onion, garlic, and chicken stock.
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Maloles Muñoz posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
A toda marcha !!
Modo tomate activado🍅
0:04
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Lana Mihajlović posted an update 8 months ago
Level:
Sous Chef
Creole Dreams in Slow Motion
Today I placed on my plate a story where Caribbean fire met my patience. Beef, slow-cooked until it transformed into tender strength, wrapped in a Caribbean sauce that carries the scent of fire and the ocean’s wind. The fiery Creole Pepper does not come to dominate, but to awaken. To remind that flavor can be both…
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Daniela Duran posted an update 8 months ago
Carrot Cake desde el horno hasta la presentacion cuidando todos los detalles esta vez use canela no la toleraba y ahora no si sera la edad que estoy mas grande la puedo usar
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Beatriz Torija posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Costillas Furman
Me encantan las costillas en la barbacoa… creo que, de hecho, es el corte que más me gusta. Así que no podía sino participar en el reto con la receta que Bryan Furman propone en su curso ‘Barbacoa Americana’
En primer lugar, he sacado de la nevera las costillas una hora antes, más o menos, de la hora…
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Mândrovici Mihai posted an update 8 months ago
I chose to present two dishes that showcase both tradition and creativity in BBQ, cooked slowly in my PitBox D-Oven L smoker.
Beef Brisket – seasoned simply with salt and pepper, cooked with the “low & slow BBQ” technique at 110 °C, using the gentle heat of the embers and natural wood smoke. The exterior keeps its signature bark, the smoke…
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