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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
I always give whims to everyone at home, I pamper them and take care of them but I never give myself a whim, so today I decided to make me some delicious potatoes with choco, as it is typical here in Càdiz, which I have tasted like holy glory, hahaha…. Although I have also made 2 more meals for the kids and for my husband. The stew has been just for me
Level:
Sous Chef
Siempre le doy los caprichos a todos en casa, los mimo y los cuidos pero yo nunca me doy un capricho, asi que hoy he decidido hacerme unas deliciosas papas con choco, como es tipico de aqui de Càdiz, que me han sabido a gloria bendita,jajaja.. Aunque tambien he hecho 2 comidas mas para los niños y para mi marido. El guiso ha sido solo para mi
Translated from Spanish
Jorge González Vidal, Beatriz Torija and 7 others9 Comments- View more comments
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Ivan Rosales posted an update 11 months ago
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
A day in a hurry and the air fryer has to be used.
Hardly time to cook so I put my air fryer skills to work.
I macerated the chicken with soy and chicken spices, white wine and lemon.
Then I put the chicken marinated for 25 minutes, along with some potatoes with skin and also seasoned and the result that remains is this
Level:
Executive Chef
Un día de muchas prisas y hay que utilizar la air fryer .
Apenas tiempo para cocinar así que he puesto en marcha mis habilidades con la air fryer.
He macerado con soja y especias para pollo,vino blanco y limón.
Después he metido el pollo macerado durante 25 minutos, junto unas patatas gajos con piel y también sazonadas y el resultado que queda es este
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Jorge Henao posted an update 11 months ago
11 months ago (edited)
#MexicanChallenger with this recipe we remember a bit of our culture since we have a variety of corn-based tamales in Colombia, and although the recipes are different in the end we share products letting ourselves be carried away by our traditions and extolling our ancestors. @JimenaAgois
the most difficult part of this preparation was…
#MexicanChallenger con esta receta recordamos un poco de nuestra cultura ya que tenemos una variedad de tamales a base de maíz en Colombia, y aunque las recetas son distintas al final compartimos productos dejándonos llevar por nuestras tradiciones y enalteciendo a nuestros antepasados. @JimenaAgois
lo mas difícil de esta preparación fue el…
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Baked sea bass with potatoes in two cookings and fried garlic. First I steamed the potatoes and then I browned them in a pan with the garlic and chili peppers.
Level:
Executive Chef
Corvina al horno con patatas en dos cocciones y refrito de ajos. Las patatas primero las hice al vapor y después las doré en una sartén con el refrito de ajos y guindillas.
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thank you so much @antoniobachourscoolinary-com
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Renata Ziglio posted an update 11 months ago
what I wanted to say about the cinnamon rolls
they didn’t come out well the dough was very very soft I couldn’t work it or roll it out what should I do? What flour should I use?
lo qué queria decir de los roles de canela
non me salieron bien la masa estaba muy muy blanda non se podia trabajar ni estender qué debo hacer? Qué harina w usar?
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Chris Goddard posted an update 11 months ago
Surf and turf – grilled rib eye and rock lobster tail.
This is for the Steak Essentials class as there were no recipes to try.
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Eliener Rogelio Hinostroza Ilanzo posted an update 11 months ago
To make a good pink sauce and Bordaleza. Tips please
Para realizar una buena salsa rosada y Bordaleza. Tips por favor
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jeannineplyler posted an update 11 months ago
Hazelnut Pain Aux Raisin. Work in progress. A little thicker then it should be but Ionly had a 5 in ring. Still it looked amazing and tasted great.
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Rice with vegetables and black and white sausage. It is a recipe from a book by Carme Ruscalleda, slightly adapted
Level:
Executive Chef
Arroz con verduras y butifarra blanca y negra. Es una receta de un libro de Carme Ruscalleda, ligeramente adaptada
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Tacos de Lechón – Mexican-Serbian Fusion
#MexicanChallenge
Profile: Amateur
What I love about tacos is their endless freedom to reinvent flavors. This time, I turned a classic Serbian celebration dish (roast pork on a spit) into the star of my tacos. I chopped different parts of the pork and sautéed them with caramelized onions, then layered them…
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Renata Ziglio posted an update 11 months ago
i made the cinnamon roles but impastoed very smooth using a w 360 flour
hice lo roles de canela pero impasto muy suave usando una harina de w 360
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Sol Damiani posted an update 11 months ago
11 months ago (edited)
Level:
Scoolinary Team
💥 New Bachour course: Petits Gâteaux – Third Collection 💥Each bite, a perfect composition. Every detail, a statement of technique and style.
Explore the third collection of petits gâteaux and discover new ideas for creating signature desserts with precision and character.
✨ Master the balance between taste, texture and presentation.
👉 Here is…Level:
Scoolinary Team
💥 Nuevo curso de Bachour: Petits Gâteaux – Tercera Colección 💥Cada bocado, una composición perfecta. Cada detalle, una declaración de técnica y estilo.
Explora la tercera colección de petits gâteaux y descubre nuevas ideas para crear postres de autor con precisión y carácter.
✨ Domina el equilibrio entre sabor, textura…Translated from Spanish- View more comments
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Diana Vinces posted an update 11 months ago
Level:
Stagier
No podía dejar pasar el #MexicanChallenge de @scoolinary.
Después de ver la receta del pan de muerto, sabía que tenía que hacerlo.Seguí la receta del curso de cocina mexicana y le di mi toque personal, con un poco de mi masa madre (que esta semana cumple un año)
El resultado nos encanto!
Descubrimos un pan lleno de aroma a naranja 🍊 azahar y con…
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