-
Sandesh Tamang posted an update 3 weeks ago
Slow-braised oxtail, rich and glossy, paired with roasted cauliflower, broccoli, creamy purée and a vibrant herb oil. A modern take on deep, comforting flavors. 👨🍳✨
#Oxtail #ModernPlating #ChefLife #FineDining #Plating #FoodPhotography #CulinaryArt #ChefSandesh
Mercedes Delgado de Miguel, Mercedes Minaya Palacios and 6 others10 Comments- View more comments
-
Elvira Smeke posted an update 3 weeks ago
Petit pavlova
-
Laura Peters de Velásquez posted an update in the club
3 weeks ago (edited)Pastry & Bakery 3 weeks agoDoes anyone in the group make buckwheat bread? That’s what I’m going to start experimenting with, and I don’t want to work with flour—I want to ferment the grains first and then make the bread. I’VE ALREADY bought 5 kg of green buckwheat to try this out.
If I don’t succeed, I’ll toast them a little and then grind them into flour. But really, the…
Alguien del grupo hace pan de trigo sarraceno? Es lo que voy a comenzar a experimentar y no quiero trabajar con harina, sino con fermentación de los granos y luego preparación del pan. YA compré 5 Kg de sarraceno verde para hacer ese ensayo.
Si no tengo éxito, pues los voy a tostar un poquito y luego molerlos para hacer harina. Pero realmente…
Translated from Spanish -
Cristel Montoya posted an update 3 weeks ago
Les comparto mi primer Smash burger. Me gustaria tener un negocio de comidas algún día 😊
Mercedes Delgado de Miguel, Antonio Salvador Moreno Carretero and Juan sebastian Torres S2 Comments- View more comments
-
Viktoria Soloviova posted an update 3 weeks ago
Hi everyone! I’m continuing to experiment with Swiss Meringue buttercream from Lisa Cheng’s course. Some of the buttercream was frozen, and after defrosting, I re-whipped it with a mixer. The buttercream retained its properties and became smooth and shiny again. The flowers are made from sugar paste.
- View more comments
-
Antonio Salvador Moreno Carretero posted an update 3 weeks ago
Level:
Executive Chef
House Salad with Goat Cheese Log.
A very simple house salad with goat cheese rolls, bell pepper jam, and a very mild dressing made with mayonnaise, garlic, honey, and lemon. Simple but very tasty.
Level:
Executive Chef
Ensalada de la casa con rulo de cabra.
Una ensalada de la casa muy sencilla con rulo de queso de cabra, mermelada de pimientos y una salsa muy suave de mayonesa, ajo, miel y limón. Sencilla pero muy rica.
Translated from Spanish- View more comments
-
Antonio Salvador Moreno Carretero posted an update 3 weeks ago
Level:
Executive Chef
I’ve been making this “salad” a lot this summer; it involves soaking couscous in gazpacho or salmorejo, and I wanted to give it a try. I’ll let you know how it turns out tomorrow.
Level:
Executive Chef
Esta “ensalada” me ha salido mucho este verano; se trata de hidratar cuscús con gazpacho o salmorejo y lo he querido comprobar. Mañana os cuento el resultado.
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update 3 weeks ago
Level:
Executive Chef
Pulpo a la Gallega
Un clásico que nunca falla. Solo pulpo y patatas cocidas, pimentón de la Vera, sal en escamas, aove y unos pétalos de flores para dar mi toque personal.
Feliz lunes a todos🌸
- View more comments
-
Juditharquellagostera posted an update 4 weeks ago
Level:
Scoolinary Team
Banana Bread Recipe by Anjalina Chugani. I baked it a little less time than the recipe calls for because I wanted it to be a little moist on the inside! A delicious, healthy cake with a hint of spice.
Level:
Scoolinary Team
Receta de Banana Bread de Anjalina Chugani. Lo cociné un poco menos de tiempo de lo que indica la receta porque lo quería un poco meloso por dentro! Un bizcocho rico, saludable y con un toque especiado
Translated from Spanish -
Sarah Thompson posted an update 4 weeks ago
Lazy dinner – herring and roasted pepper and feta spread inside pita that turned out more like a flatbread than a puffy wrap. Quick and tasty.
- View more comments
-
gusa416-8eb548 posted an update 4 weeks ago
-
Sol Damiani posted an update in the club
4 weeks agoScoolinary News 4 weeks agoLevel:
Scoolinary Team
🔥 Mexico and France come together in a cuisine with its own unique identity.
Our latest course is now available: Mexican Bistro, with Chef Eduardo García, founder of Máximo Bistrot. Discover 8 recipes that combine Mexican ingredients with French techniques: red snapper with green mole, braised tongue, octopus ceviche, and lamb quesabirria.
Which…
Level:
Scoolinary Team
🔥 México y Francia se encuentran en una cocina con identidad propia.
Ya está disponible nuestro último curso: Bistró Mexicano, con el Chef Eduardo García, fundador de Máximo Bistrot. Descubre 8 recetas que unen producto mexicano y técnica francesa: huachinango con mole verde, lengua braseada, ceviche de pulpo o quesabirria de cordero.
¿Qué plato…
Translated from Spanish- View more comments
-
Shady Janoun posted an update 4 weeks ago
Tiramisu macarons
-
Level:
Scoolinary Team
🍨 Next Monday, we’ll have a new Scoolinary LIVE session with Andrea De Bellis on Artisanal Gelato Formulation.
It will be an opportunity to ask questions live about texture, formulation, ingredient balance, and real-world challenges when making gelato.
The LIVE session will be in English, and you must register in advance to receive the access…
Level:
Scoolinary Team
🍨 El lunes de la semana siguiente tendremos un nuevo Scoolinary LIVE con Andrea De Bellis sobre Formulación de Gelato Artesanal.
Será una oportunidad para resolver dudas en vivo sobre textura, formulación, equilibrio de ingredientes y problemas reales al preparar gelato.
Puedes enviar tus preguntas con antelación a través del formulario…
Translated from Spanish- View more comments
-
Ruth posted an update in the club
4 weeks agoPastry & Bakery 4 weeks agoI have a question: if I make a cookie filled with mascarpone cream, how long can I leave it out on the counter without refrigerating it? Thank you
Tengo una preguntas , si hago una cookie rellena de crema mascarpone cuánto tiempo la puedo tener en el mostrador no refrigerado? Gracias
Translated from Spanish- View more comments
- Load More
