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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Today I bring you the 3rd and last part of Asian coffee. Today it is the turn of the cup to serve coffee because if not, it is not the real thing. The Asian coffee glass has its origin in Cartagena in the early twentieth century, when the Unión Vidriera de España designed a vermouth glass that was later modified to serve this drink. Originally,…
Level:
Executive Chef
Hoy os traigo la 3.ª y última parte del café asiático. Hoy le toca a la copa para servir el café porque si no, no es el auténtico. La copa del café asiático tiene su origen en Cartagena a principios del siglo XX, cuando la Unión Vidriera de España diseñó una copa de vermut que luego fue modificada para servir esta bebida.…
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Lana Mihajlović, Betza Medina and 2 others1 Comment- View more comments
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
A month or so ago I did the Confectionery course of Hans Ovando & Elena Adell, in which I learned many things and I decided to do some little things, some were the lollipops and the other was the candied orange.
Here I leave you how I’m getting the candied orange, I have done it as it is, the only thing I wanted to give it a touch more flavor…
Level:
Sous Chef
Hace un mes mas o menos hice el curso de Confiteria de Hans Ovando & Elena Adell, en el cual aprendi muchas cosas y me decidi a hacer algunas cositas, unas fueron las piruletas y la otra fue la Naranja confitada.
Aqui os dejo como me esta quedando la naranja confitada, la he hecho tal cual lo unico que yo queria darle un toque con algo mas de…
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Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Tuna Empanada
#FoldingChallenge
Amateur
Traveling is wonderful, when I’ve made long trips I never get tired… however, after a month, and sometimes more, away from home, to be reunited with your kitchen and your flavors when you return is comforting. And so is this traditional tuna and tomato empanada. Recognizable and comforting after a…
Level:
Executive Chef
Empanada de bonito
#FoldingChallenge
Amateur
Viajar es maravilloso, cuando he hecho viajes largos no me canso… sin embargo, después de un mes, y a veces más, fuera de casa, reencontrarte con tu cocina y con tus sabore a la vuelta es reconfortante. Y así es esta empanada tradicional de bonito con tomate. Reconocible y reconfortante después de…
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Umucyo w’Afurika (The Light of Africa)
After sharing my dish inspired by Rwanda, today I’m presenting the drink that completes that story.
It’s made with the same fruit my friend brought me from Rwanda – ikinyomoro (tamarillos) and mango – and turned into a vibrant, refreshing juice that carries a bit of the country’s warmth in every…
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Mercedes Minaya Palacios posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Orange sponge cake
Decorated with candied oranges.
This cake was the first one I made a long time ago, today reviewing photos I saw it and I realized the many defects it had, but it was delicious and very tender.
Level:
Executive Chef
Bizcocho de naranja
Decorado con naranjas escarchadas.
Este bizcocho fue el primero que hice hace muchísimo tiempo, hoy revisando fotos lo he visto y me h3 dado cuenta de los muchos defectos que tenía, pero rico si que estaba y muy tierno eso sí.
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Level:
Scoolinary Team
✨ The 10 best photos of the October Cooking Feed are here ✨ Excellence in every dish, photo and detail 👏 Congratulations @lauradcc1 @shaine-lewis @chris-goddard @anyasaja @jorgehenao-cocinagmail-com @cornacchini @diegogarzon @emmanuel-tuwani @charleybowers @18b8e734 (Stephanie Ornelas)!
They are already circulating in our stories: SCOOLINARY IN …
Level:
Scoolinary Team
✨ Las 10 mejores fotos del Feed de Cocina de Octubre ya están aquí ✨ Excelencia en cada plato, foto y detalle 👏 ¡Felicitaciones @lauradcc1 @shaine-lewis @chris-goddard @anyasaja @jorgehenao-cocinagmail-com @cornacchini @diegogarzon @emmanuel-tuwani @charleybowers @18b8e734 (Stephanie Ornelas)!
Ya están circulando en nuestras historias:…
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
A dish that I gave a twist to in a restaurant where I worked. They are grilled artichokes with a hollandaise jerky sauce.
Level:
Executive Chef
Un plato al que yo le di una vuelta de tuerca en un restaurante en el que trabajé. Son alcachofas a la brasa con una salsa holandesa de cecina.
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Folded Cherry Hearts
#FoldingChallenge
Profile: AmateurFor this challenge, I wanted to return to Knedle, but in a completely new interpretation. Since I already made them once before for another challenge, this time my focus was on a different filling, layered textures, and the addition of an aromatic sauce that ties everything into a new…
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jaddygonzalez posted an update 11 months ago
Recipe for ribs from cheff Lalo Plascencia, it was almost 2 hours in the oven but mine failed, I had to put the last 10min in the airfrayer to brown and shine better #solvcionando
Receta de costillas del cheff Lalo Plascencia, iba casi 2 horas al horno pero el mio falló, tuve que poner los últimos 10min en la airfrayer para que dorara y brillará mejor #solucionando
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Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Ha Gao of shrimp
#FoldingChallenge
Amateur
I continue my journey for this #FoldingChallenge… but without leaving China. Of course, from the north of the country, we go to the south, specifically to Hong Kong, with one of its most traditional snacks: the Ha Gao shrimp.
They are like small shrimp sighs, full of intention and flavor. Among…
Level:
Executive Chef
Ha Gao de gambas
#FoldingChallenge
Amateur
Continúo de viaje para este #FoldingChallenge… pero sin salir de China. Eso sí, del norte del país, nos vamos al sur, concretamente hasta Hong Kong, con uno de sus bocados más tradicionales: el Ha Gao de gambas.
Son como pequeños suspiros de gambas, llenos de intención y sabor. Entre las…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Today when I went out to my little garden I found this bunch of parsley, what do you think of the size of its leaves?
Level:
Executive Chef
Hoy cuando he salido a mi pequeño huerto me he encontrado con este ramo de perejil, que os parece el tamaño de sus hojas ?
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
There’s still time to join the #FoldingChallenge – you have until Sunday, November 16 (23:59 CET).
how about trying a dumpling? Delicate, technical and full of flavor.
And if you want to take it a step further, create your own version, mix cultures, change the filling or the cooking.
✨ The important thing is that you have fun, experiment and…Level:
Scoolinary Team
Aún estás a tiempo de sumarte al #FoldingChallenge — tienes hasta el domingo 16 de noviembre (23:59 CET).
¿Qué tal si pruebas con un dumpling? Delicado, técnico y lleno de sabor.
Y si quieres ir más allá, crea tu propia versión, mezcla culturas, cambia el relleno o la cocción.
✨ Lo importante es que te diviertas, experimentes y…
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Judy Keegan posted an update 11 months ago
Finally got around to making a batch of tigers milk for a sseviche. I was inspired by a couple of courses that i have completed..
tasting the tigers milk before incorprrating it into my ceviche, i was a little concerned about the amount of lime juice in thecrecipe. So i was a little light handed and reduced the amount in the dish, which i…
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
I bring you another way to make and present the octopus a la cartagenera. My former boss did not like the traditional way and opted for this one I presented to him. Octopus cooked and then grilled with a traditional sauce of oil, lemon and balsamic vinegar; the potatoes are cooked and with oil, garlic and parsley; well, there is nothing…
Level:
Executive Chef
Os traigo otra forma de hacer y presentar el pulpo a la cartagenera. A mi ex jefe no le gustaba la forma tradicional y optó por esta que le presenté. Pulpo cocido y luego asado a la plancha con una salsa tradicional de aceite, limón y vinagre balsámico; las patatas están cocidas y con aceite, ajo y perejil; bueno, sobre gustos no hay nada escrito.
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Konstantin Fomin posted an update 11 months ago
I first time tried lamb kebab with turkish style tomato salad, it was really good and delicious. All that spices soaked in lamb, extremely aromatic, and meat so juicy inside, thank you for inspirarion Ali Güngömüş!
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