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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
The other day we had a family reunion and my son is passionate about meat. Too bad that when I was going to plate it with the homemade potatoes and padrón peppers for the photo, my son was already sinking his teeth into it, 🤣🤣. But hey, it looks spectacular.
Level:
Executive Chef
El otro día tuvimos reunión familiar y mi hijo es un apasionado de la carne. Qué pena que cuando lo iba a emplatar con las patatas caseras y pimientos de padrón para la foto, mi hijo ya le estaba hincando el diente, 🤣🤣. Pero bueno, tiene una pinta espectacular.
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Judy Keegan, Beatriz Torija and Lana Mihajlović2 Comments- View more comments
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Judy Keegan posted an update 11 months ago
11 months ago (edited)
#foldingchallenge
Amateur level.
Here is my submission for the latest challenge. I chose to try to replicate Meilan Kao’s shrimp Ha Gao, from her Dim Sum: The art of the dumpling course, as I have wanted to learn the technique of folding those delicious morsels.
Ok they are not the greatest but pretty good for a first-time effort. I didn’t have…
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Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
It’s not that I went out to dinner expressly to celebrate having reached one more level… it has squared like that because today I was in Madrid, but I loved the coincidence.
The problem is that I completely punctured. I knew I was not going to an orthodox Japanese restaurant, but to a casual fusion restaurant, I had read good reviews… And…
Level:
Executive Chef
No es que haya salido a cenar expresamente para celebrar haber alcanzado un nivel más… ha cuadrado así porque hoy estaba en Madrid, pero me ha encantado la coincidencia.
El problema es que he pinchado completamente. Sabía que no iba a un japonés ortodoxo, sino a un restaurante fusión desenfadado, había leído buenas críticas… Y la cosa ha…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Fried redfish.
Fried redfish, the meat is separated from the spine, this is from Lobito de mar by Dani Garcia
Level:
Executive Chef
Gallineta frita.
Gallineta frita , la carne va separada de la espina, esto es de Lobito de mar de Dani García
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Level:
Scoolinary Team
🔥 Beatriz @beatriztorijagmail-com has reached the Sous Chef level! 👩🍳✨
Surpassing 400 Scoolipoints, Bea proves once again that she has no limits.
She is unstoppable, brave and generous to all of us who make up this community 💛.When she reached her previous level (Stagier), she had shared more than 220 photos.
Today… she already has 514! 📸
Each…Level:
Scoolinary Team
🔥 ¡Beatriz @beatriztorijagmail-com ha alcanzado el nivel Sous Chef! 👩🍳✨
Superando los 400 Scoolipoints, Bea demuestra una vez más que no tiene límites.
Es imparable, valiente y generosa con todos los que formamos esta comunidad 💛Al llegar a su nivel anterior (Stagier), había compartido más de 220 fotos.
Hoy… ¡ya lleva 514! 📸
Cada una…
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lauradcc1 posted an update 11 months ago
Esta es una de mis recetas favoritas para un entrante o snack: ¡empanadas argentinas con relleno de cerdo y salsa gaucha! Para hacerlas, hago pequeños dobleces y luego pellizco cada uno para asegurarme de que estén bien selladas. Al final les pongo un poco de huevo para que queden doradas ¡Es una receta súper fácil y deliciosa que seguro les…
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Spyridon Michail posted an update 11 months ago
canapes , braised beef crocquettes chilli mayo , caramelised onions
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Level:
Executive Chef
Good morning. I repeat photo and comment to let you know that I have not forgotten. The proposal I made a few weeks ago was well received. It is necessary to give ideas and put them into action. The 1st one was more complex and depended on the platform, but the 2nd one I think was simpler and we could propose recipes and cook them, or plate…
Level:
Executive Chef
Buenos días. Repito foto y comentario para haceros saber que no se me ha olvidado. La propuesta que hice hace unas semanas gustó. Hace falta dar ideas y ponerlas en marcha. La 1.ª era más compleja y dependía de la plataforma, pero la 2.ª creo que era más sencilla y podríamos proponer recetas y cocinarlas, o emplatarlas a la vez online. Por…
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Carlos Manuel Martínez Esquivel posted an update 11 months ago
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Beatriz Torija ha alcanzado el level Sous Chef 11 months ago
Level:
Executive Chef
Level:
Executive Chef
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Beatriz Torija to Maloles Muñoz 11 months ago
11 months ago (edited)
Level:
Executive Chef
It seems that @loles-mhotmail-com and I are coordinated, even without intending to be. I saw that you have uploaded a wonderful recipe for quince…. Just the day I started to prepare it myself 😃. Here, in the middle of the process, and a photo of the fruits before starting. Quinces picked just yesterday, from quince trees very close to home, by the river
Level:
Executive Chef
Parece que @loles-mhotmail-com y yo estamos coordinadas, aún sin proponérnoslo. He visto que ha subido una receta maravillosa de membrillo… Justo el día que me he puesto a prepararlo yo 😃. Aquí, en mitad del proceso, y una foto de los frutos antes de empezar. Membrillos recogidos ayer mismo, de membrilleros que hay muy cerca de casa, junto al río
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Eneyda Suñer Rivas posted an update 11 months ago
Pan de muertos recipe by Chef Paloma
Pan de muertos receta de la Chef Paloma
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Eneyda Suñer Rivas posted an update 11 months ago
Sourdough hamburger buns, recipe by Chef Ovando
Bollos para hamburguesa con masa madre, receta del Chef Ovando
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Lana Mihajlović to Beatriz Torija 11 months ago
11 months ago (edited)
Level:
Sous Chef
Russian Fried Chicken Pelmeni
#FoldingChallenge
Profile: AmateurFor this challenge, I decided to travel to Russia, where the art of folding is a story of warmth and comfort. Over the past two years, I’ve been exploring Russian cuisine through my Russian friends who live here in Belgrade. Their stories, flavors, and traditions have inspired me…
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Ahmed Sapra posted an update 11 months ago
- A chef who cooks with passion and precision transcends the kitchen to become an artist.
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