-
Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
This rice has a lot of charm, because it is typical of the area; it is called arroz a la cartagenera. The main ingredients are vegetables and, among them, a very special one which is cauliflower, but here it is called “pava”, and the other ingredient is salted and desalted cod, simple but spectacular.
Level:
Executive Chef
Este arroz tiene mucho encanto, porque es típico de la zona; se llama arroz a la cartagenera. Los ingredientes principales son verduras y, entre ellas, una muy especial que es coliflor, pero aquí se le llama “pava”, y el otro ingrediente es bacalao salado y desalado, sencillo pero espectacular.
Translated from Spanish
Lana Mihajlović, Beatriz Torija and 2 others2 Comments- View more comments
-
gabriellandaeta2 posted an update 11 months ago
Esta rica pasta es una practica que realice el dia de hoy, tomando en cuenta lo aprendido en la scoolinary, infinitamente agradecido por que mis invitados se fueron super satisfechos con el sabor
- View more comments
-
Daniela Duran posted an update 11 months ago
Luego de unos dias de ausencia volvemos con la Saga Halloween Pavlovas Halloween y Torta de Chocolate esponjosa con dulce
- View more comments
-
Orlando posted an update 11 months ago
Preparando platillos tipicos de México
- View more comments
-
Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Well, the cold weather has already started here…. Nothing to face it like a warm spoon dish. I love that chup chup
Level:
Executive Chef
Pues ya ha comenzado el frío por aquí… Nada para hacerle frente como un plato de cuchara calentito. Me encanta ese chup chup
0:04
Translated from Spanish- View more comments
-
Jorge González Vidal posted an update 11 months ago
11 months ago (edited)
#MexicanChallenge
Nivel: amateur
🎯 Pan de Muerto
Siguiendo la receta de Paloma Ortiz en el curso de Cocina Mexicana del Día de Muertos elaboré por primera vez este pan de muerto tan rico.
La masa preparada me ha dado para elaborar dos panes, uno decorado con el sésamo y otro sin él. El proceso que me has me ha gustado es el de la decoración,…
- View more comments
-
Renata Ziglio posted an update 11 months ago
i don’t know how to communicate it was better before the question has only a total number how should I do?
i wanted to know for the petit gateau of bochur third the cheescake of dulce de leche I have the mold 8cmx3 cm high che dose do? and temperature and cooking changes?
non sé como comunicarme era mejor antes la pregunta tiene solo un total de numero como debo hacer?
queria saber por el petit gateau de bochur tercera la cheescake de dulce de leche yo tengo el molde 8cmx3 cm alto che dose hacer? y temperatura y coccion cambia?
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
I already shared this dish, but with a different veolute.
It is leeks with a seafood veolute, Chinese chives and a pinch of chili.
The leeks at low temperature, the mussels steamed.
Level:
Executive Chef
Este plato ya lo compartí , pero con una veolute distinta.
Son puerros con una veolute de marisco , cebollino chino y una pizca de chile.
Los puerros a baja temperatura, los mejillones al vapor.
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update 11 months ago
Level:
Sous Chef
Vegan Pumpkin Donuts
Level:
Sous Chef
Donuts de Calabaza Veganos
Translated from Spanish- View more comments
-
Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
This is my version of “Lemon Pie”. In a restaurant where I used to work, they made the traditional large pie, split it and served it in portions with caramel syrup. I asked my boss for permission to modernize it and serve it individually. And this was the result; I think it improved a lot, what do you think?
Level:
Executive Chef
Esta es mi versión del “Lemon Pie”. En un restaurante en el que yo trabajaba, hacían la tradicional tarta grande, la partían y servían en porciones con sirope de caramelo. Le pedí a mi jefe permiso para modernizarla y servirla individualmente. Y este fue el resultado; creo que mejoró mucho, ¿qué creéis?
Translated from Spanish- View more comments
-
Marco DIAZ posted an update 11 months ago
hello good evening I wanted to know if I formulated the quantities of the sourdough bread correctly
hola buenas noches quería saber si formule bien las cantidades del pan de masa madre
Translated from Spanish- View more comments
-
Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Some dishes are like a hug you didn’t know you needed. This autumn stew, with peas, sweet carrots, bell peppers, and slow-cooked chicken, carries the scent of calm days and soft rain on the window. A humble dish, but full of warmth, color, and that quiet joy that only autumn cooking brings.
- View more comments
-
Fabrizio Vindigni posted an update 11 months ago
Well… Do you remember the birthday dinner? My friend i cooked for is a skilled photographer and she gifted me back some nice pics of my dishes. I’m grateful and i want to share them with you guys❤️⭐
- View more comments
-
Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Coming home is a wonder…. Especially if these apples are waiting on the tree for you to pick 💚🍏🍏💚.
Level:
Executive Chef
Volver a casa es una maravilla… Sobre todo si te esperan estas manzanas en el árbol para que las recojas 💚🍏🍏💚
Translated from Spanish- View more comments
-
Leo Gómez posted an update 11 months ago
I discovered Cold Brew and I loved it. The taste of the resting coffee is enveloping.
Greetings from Mexico
He descubierto el Cold Brew y me a encantado. El sabor del reposado del cafe es envolvente.
Saludos desde México
Translated from Spanish - Load More
