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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
🔥150 scoolipoints for just telling what you think about us…
Yes, it’s that easy: leave your review on Google and/or Trustpilot and earn 150 Scoolipoints + exclusive badge
Every little step counts towards your free subscription When you leave your review, send an email to mastersgame@scoolinary.com with a screenshot of it so we can credit you…Level:
Scoolinary Team
🔥150 scoolipoints por solo contar lo que piensas de nosotros…
Sí, así de fácil: deja tu reseña en Google y/o Trustpilot y gana 150 Scoolipoints + badge exclusivo
Cada pasito cuenta para tu suscripción gratis Al dejar tu reseña, envía un correo a mastersgame@scoolinary.com con una captura de pantalla de la misma para que podamos acreditarte los…Translated from Spanish -
Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Shrimp Tacos Ensenada Style
#MexicanChallenge
Profile:Amateur
And the Pico de Gallo found a new place to shine. The Ensenada Style Shrimp Tacos from Paloma Ortiz’s Mexican Cooking in a Tortilla course were the perfect spot.
Along with the Pickled Onion, prepared a couple of days before, the Chipotle Mayonnaise that gave the dish a rogue touch…
Level:
Executive Chef
Tacos de Camarón Estilo Ensenada
#MexicanChallenge
Perfil:Amateur
Y el Pico de Gallo encontró un nuevo lugar donde brillar. Los Tacos de Camarón Estilo Ensenada del curso Cocina Mexicana en una Tortilla de Paloma Ortiz eran el lugar perfecto.
Junto a la Cebolla encurtida, preparada un par de dias antes, la Mayonesa de Chipotle que ha dado el toque…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
A very good appetizer
The spoon interpretation of gilda, rolled anchovy, tip of piparrra and spherical olive of Ferran Adria, with a juice that I made from the gilda itself.
Foie bonbon with almond in a capsule
Level:
Executive Chef
Aperitivo muy resulton
La cuchara interpretación de gilda, anchoa enrollada, punta de piparrra y esférico de aceituna de Ferran Adria, con un jugo que hice de la propia gilda.
Bombón de foie con almendra en cápsula
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
This one was born from the sea and the fire alike. The salmon melts into the creamy rice, leaving behind whispers of salt and tenderness, while a touch of crushed chili awakens the senses just enough to remind you that balance is never still… it’s alive.
Then comes the crisped salmon skin, light as a secret, resting atop the softness like…
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
today we have an appointment with the World’s Best Pastry Chef 2024. do you have doubts about doughs, fermentations or how to achieve the perfect texture?
At 19h (Spain) we will be live with Joanna Artieda on our Instagram to talk about the Master “Essential Doughs of Professional Pastry ” 🍰.
👀 S poiler alert: during the live we will reveal an…
Level:
Scoolinary Team
🎥 Hoy tenemos cita con la Mejor Pastelera del Mundo 2024. ¿Tienes dudas sobre masas, fermentaciones o cómo alcanzar la textura perfecta?
A las 19h (España) estaremos en directo con Joanna Artieda en nuestro Instagram para hablar del Master “Masas Esenciales de la Pastelería Profesional” 🍰
👀 Spoiler alert: durante el vivo revelaremos un cupón de…
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
Siempre os dejo por aqui postres, segundos platos, entrantes pero nunca os he enseñado mis platos de cuchara, aqui ya va apeteciendo cositas calientes, por eso os dejo unos callos que he hecho hoy, que el aroma que desprende es magnifico, y el sabor increible ya que tiene un toque de picante. Los callos mios se caracterizan por el picante.
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antoniojoseruizbernal posted an update 11 months ago
Burger made from the course of juancho de la rica, homemade brioche bread, homemade bbq sauce and bacon marinated in whiskey and coke for 12 hours
Burger hecha del curso de juancho de la rica, pan brioche casero, salsa bbq casera y el bacon macerado en whisky y coca cola durante 12h
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Comparisons of the fried and tuna empanadillas. The first one is from a few weeks ago and the other two I made yesterday, the smell of homemade tomato sauce fills my kitchen on all four sides. I have to say that the browning is not very uniform because my old oven is running out of life, but I can attest that it is very crispy and tasty.…
Level:
Executive Chef
Comparativas de las empanadillas de frito y atún. La primera es de hace unas semanas y las otras dos las hice ayer, el olor a salsa de tomate casera inunda mi la cocina por los cuatro costados. e de decir que el dorado no es muy uniforme porque a mi viejo horno se le acaba la vida, pero doy fe que está muy crujiente y sabrosa. Prometí que…
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emmanuel.tuwani posted an update 11 months ago
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José Ricardo Alves Bocci posted an update 11 months ago
11 months ago (edited)
#MexicanChallenge
At first, I thought the biggest challenge to make the Esquites for the Mexican Street Food course would be to find the epazote. I started looking for the Portuguese name of this herb. In the end, it turns out that here in Brazil we call it “erva-de-santa-maria” or “Mastruz”. It is found abundantly throughout the country and…
#MexicanChallenge
Al principio, pensaba que el desafío más grande para hacer los Esquites del curso de Comida Callejera Mexicana sería encontrar el epazote. Me puse a buscar el nombre en portugués de esta hierba. Al final, resulta que aquí en Brasil la llamamos “erva-de-santa-maria” o “Mastruz”. Se encuentra abundantemente por todo el país y se…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Welcome appetizer for friends.
The glass has curry sauce and mango with prawns in panko batter.
Duck stuffed brick roll with hosin sauce.
Bowl of ear in sauce in low cooking
Level:
Executive Chef
Aperitivo de bienvenida para amigos.
El vasito lleva salsa de curry y mango con langostinos rebozado en panko.
Rollito de brick rellenos de pato con salsa hosin.
Bol de oreja en salsa en cocción baja
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Baked sea bream, with potatoes and fried garlic and chili. A simple, quick and delicious meal!
Level:
Executive Chef
Una dorada al horno, con patatas y un refrito de ajitos y guindilla. Una comida sencilla, rapida y ¡deliciosa!
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serenascipioni1 posted an update 11 months ago
Vegan recipe 🌱 Peanut butter and applesauce cookies, with a pinch of salt and a touch of cinnamon, my friends loved them! 🥜🍎
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stella gagliano posted an update 11 months ago
I made realistic desserts and I am super happy with the result
Hice postres realistas y estoy super feliz con el resultado
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Betza Medina posted an update 11 months ago
11 months ago (edited)
To close my participation, I present my pan de muerto, an ode to patience, knowing how to respect the fermentation times is a challenge, but making the bones is a challenge to patience hahahaha! But seriously I recommend the experience, as a Mexican I’m sorry to say that I had not made this bread before, 🤭 the recipe of the chef Paloma Ortiz is…
Para cerrar participación, les presento mi pan de muerto, toda una oda a la paciencia, saber respetar los tiempos de fermentación es un reto, pero hacer los huesitos si es un desafío a la paciencia jajajaja!! Pero en serio recomiendo la experiencia, como mexicana me apena decir que no habia hecho este pan antes, 🤭 la receta de la chef Paloma…
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