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Javier Ramos Valadez posted an update 10 months ago
Fondo de ave con 3 horas de coccion
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
Chef Dina Alsina wants to see your submissions for the #CheesecakeChallenge
Upload your post, add the # and that’s it, you’re already participating!Level:
Scoolinary Team
Chef Dina Alsina quiere ya ver tus presentaciones para el #CheesecakeChallenge
Sube tu post, agrega el # y listo, ¡ya estás participando!Translated from Spanish- View more comments
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Barbara Van Der Hoeven earned the scoolisseur Scoolisseur 10 months ago
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Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
#CheesecakeChallenge
La viña cake with fresh fruit a delight, creamy inside
Amateur level
Level:
Sous Chef
#CheesecakeChallenge
Tarta la viña con fruta fresca una delicia, cremosa por dentro
Nivel amateur
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Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
#CheesecakeChallenge
Lotus cheesecake
Amateur
Level:
Sous Chef
#CheesecakeChallenge
Cheescake de lotus
Amateur
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Cheessecake challenge
La Viña Cake (San Sebastian)
Level:
Executive Chef
Cheessecake challenge
Tarta la Viña ( San Sebastián)
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teshomemikiyas119 posted an update 10 months ago
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Óscar J. González Hernández posted an update 10 months ago
Good morning. Lately I have a little problem with sourdough breads. After a second fermentation in the fridge, when I turn them over on the Teflon sheet, the upper side starts to crack. The inside is perfect, but I like to draw them before baking, and with these cracks it is impossible for me. I show you a photo with a dough that has just…
Buenos días. Últimamente tengo un pequeño problema con los panes de masa madre. Tras una segunda fermentación en nevera, al volcarlos sobre la lamina de teflón, la cara superior comienza a resquebrajarse. El interior queda perfecto, pero a mí me gusta dibujarlos antes de hornearlos, y con esas grietas me resulta imposible. Os muestro una…
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realyummlees posted an update 10 months ago
Mini bun 215g dough at 80% hydration with 15% WW and overnight retard.
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
Crystal shrimp on wakame seaweed salad, peanut and lime sauce. A brutal combination of flavors, combining the friturita of Cádiz and an Asian touch.
Level:
Executive Chef
Gamba de cristal sobre ensalada de alga wakame, salsa de cacahuete y lima. Una combinación de sabores brutal, combinando la friturita de Cádiz y un toque asiático.
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Elizabeth Bellinger posted an update 10 months ago
10 months ago (edited)
I made these irresistible cookies with a orange and vanilla cream pudding bomb in the middle. They were outstanding super soft and messy. The best way to eat a cookie when mess is a delight! I posted them to my Instagram.
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Álvaro Rodríguez Rodriguez Medina posted an update 10 months ago
Bombones de Chocolate al 75% con ganache de fresa, mi empresa es Three Chocolatier
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Last weekend… we had at home rice whim, although there were not many things in the fridge to make rice😅. We improvised this rice with chistorra that is very simple and quick. A sofrito of onion, green bell pepper and garlic; two tablespoons of fried tomato; the chistorra (defatted a little before), rice, vegetable broth (this time I didn’t…
Level:
Executive Chef
El fin de semana pasado… tuvimos en casa capricho de arroz, aunque no había muchas cosas en la nevera para hacer arroz😅. Improvisamos este arroz con chistorra que es muy sencillo y rápido. Un sofrito de cebolla, pimiento verde y ajo; dos cucharadas de tomate frito; la chistorra (desgrasada un poco antes), el arroz, caldo de verduras (esta vez…
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
ready for the Cheesecake Challenge?
No need for today’s photo: pull from the archive, old tests… whatever you want!
what recipe are you going to make? How many will you submit? There’s no limit.
Let’s flood this feed with the best ingredient in the world: cheese 🧀have you ever had a perfect cheesecake?
Share your tips for anyone who wants to…Level:
Scoolinary Team
¿Listo/a para el Cheesecake Challenge?
No hace falta foto de hoy: tira de archivo, de pruebas antiguas… ¡lo que quieras!
¿Qué receta vas a preparar? ¿Cuántas vas a presentar? No hay límite.
Inundemos este feed del mejor ingrediente del mundo: el queso 🧀¿Alguna vez te quedó un cheesecake perfecto?
Comparte tus trucos para quien quiera sumarse…
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lauradcc1 posted an update 10 months ago
He reinterpretado el cheseecake de San Sebastian de Elena Adell. Mi cheesecake debería ganar porque combina un centro cremoso perfecto, el dorado característico del estilo San Sebastián y una ganache de pistacho que aporta sabor profundo y una textura sedosa. La cocción está medida para mantener el interior cremoso y la presentación es…
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