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Maloles Muñoz posted an update 3 weeks ago
3 weeks ago (edited)
Level:
Executive Chef
Wiener Schnitzel
It is one of Austria’s most traditional dishes. A very thin veal cutlet, seasoned with salt and pepper and coated in flour, egg, and breadcrumbs. It is fried in plenty of clarified butter or oil (in this case, extra virgin olive oil). The result is a thin, golden-brown, and crispy cutlet with a slightly rippled coating that’s…
Level:
Executive Chef
Wiener Schnitzel
Es uno de los platos más típicos de Austria. Un filete de ternera muy fino. Salpimentado y rebozado en harina, huevo y pan rallado. Frito en abundante mantequilla clarificada o aceite ( en este caso aove). El resultado es un escalope fino, dorado y crujiente con el rebozado ligeramente ondulado y separado de la carne. Servido…
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Mercedes Minaya Palacios, Diego Armando Ortega Muñoz and 4 others6 Comments- View more comments
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Senna Kurohara posted an update 3 weeks ago
Brownie
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Carmen Bazán posted an update 3 weeks ago
Good morning, Scoolinary community. Here are some photos of the Cinnamon Almond Cake I made, following Chef Josep Armenteros’s recipe and instructions. I highly recommend this cake—it’s a real treat. Best regards.
Buen día, comunidad Scoolinary. Comparto aquí imágenes del Almendrado de Canela que preparé, de acuerdo a la receta e instrucciones del chef Josep Armenteros. Recomiendo este almendrado, es un manjar. Cordiales saludos.
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stella gagliano posted an update 3 weeks ago
“Today I finished this cake… inspired by the movie *If I Were 30*. You have no idea how much work that swirled pattern took… It turned out so pretty… For the colored veils, I used rice paper soaked in water with food coloring… I took it out and laid it on parchment paper until it dried, and this is how it turned out… 👍👍😜
Hoy terminé está torta…con referencia a la peli.” Si tuviera 30″ .
No saben el trabajo que dió el patrón de espatulados…
Lo lindo..para los velos de colores use papel de arroz remojado en agua con colorante…lo saqué y lo.puse sobre un papel siliconado hasta que seque y quedó así …👍👍😜
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Sarah Thompson posted an update 3 weeks ago
Warm salad of yard-long beans, figs, feta, biltong, and failed pita crisps!
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Level:
Executive Chef
Red bell pepper jam.
The other day, @dilipchettri asked me for the recipe for pepper jam. The photo isn’t mine because I only had the recipe—I hope you like it. Here’s how to make it. Ingredients: 400 g red bell peppers, 50 g apple cider vinegar, 200 g brown sugar, 100 ml water, and a pinch of ground cinnamon. Instructions: Wash and cut the red…
Level:
Executive Chef
Mermelada de pimientos rojos.
El otro día @dilipchettri me pidió la receta de la mermelada de pimientos. La foto no es mía porque solo tenía la receta, espero que os guste. la elaboración. Ingredientes: 400 g de pimientos rojos, 50 g de vinagre de manzana, 200 g de azúcar…
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Dilip Chettri posted an update 3 weeks ago
Healthy meal plan for HNWI. Day 1
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caliibi789-f24d95 posted an update 3 weeks ago
Thank you, Chef Irving Quiroz, for sharing your knowledge and teaching us that good bread requires patience, dedication, and a lot of love.
Gracias, Cheff Irving Quiroz, por compartir sus
conocimientos y enseñar que un buen pan necesita paciencia, dedicación y mucho amor.
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stella gagliano posted an update 3 weeks ago
Torta de frozen !!! Hacía tiempo no me ponía a decorar tortas . Así que me hizo acordar el stress de tener que terminar sobre la fecha..porque por más que este planificado las tortas decoradas siempre tienen la adrenalina del último día .
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Caroline Santos posted an update 3 weeks ago
Mango passion fruit tart
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Caroline Santos posted an update 3 weeks ago
Going to the oven…
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Caroline Santos posted an update 3 weeks ago
Focaccia
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Caroline Santos posted an update 3 weeks ago
Duo Chocolate cake 🙂
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stella gagliano posted an update in the club
3 weeks agoPastry & Bakery 3 weeks agoBreton shortbread, whipped milk chocolate ganache… simple and absolutely delicious…
Masa bretona, ganache montada de chocolate con leche …simple y riquísimo…
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LORENA COLIN CRUZ posted an update 3 weeks ago
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