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Diego Garzon posted an update 11 months ago
I have put into practice some of the techniques learned in plating and this is one of the results 😅: “Tuna tartar 🐟 with beurre blanc”
He puesto en practica algunas de las técnicas aprendidas en emplatado y este es un de los resultados 😅: “Tartar de atún 🐟 con beurre blanc”
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Vanessa Macarro García, Mili Martinez Mosquera and 5 others6 Comments- View more comments
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Jorge González Vidal posted an update 11 months ago
11 months ago (edited)
Chicken with chestnuts in Albariño with thyme.
Autumn arrives and comes the time of chestnuts, and as soon as I saw them on sale I wanted to cook this delicious chicken dish, seasoned with a rich white wine Albariño and fresh thyme.
I’ll have to repeat!!!!! riquísimoooo!!!! 🤤
Pollo con castañas al Albariño con tomillo.
Llega el otoño y llega el tiempo de castañas, y enseguida que las ví a la venta me apeteció elaborar este plato tan rico de pollo, cocinado todo con un rico vino blanco Albariño y tomillo fresco.
Enseguida habrá que repetir!!!!! riquísimoooo!!!! 🤤
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e.carreteroperez posted an update 11 months ago
I am preparing for Halloween and I could not miss this year a good pumpkin pie and the truth is that I have surprised myself🥰.
Me estoy preparando para Halloween y no me podia faltar este año una buena tarta de calabaza y ka verdad es que me he sorprendido a mi misma🥰
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
En 7 días comienza el Master Advanced Macarons for Chefs and Bakers con el Chef Damien Wager. Perfecciona los merengues francés, italiano y vegano, además de rellenos profesionales, en un formato intensivo con práctica aplicada y feedback directo.
👉 Ten en cuenta: el curso se impartirá en inglés.
📅 Inicio: 28/10
🎓 Certificación avalada
👉 …
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
✨ New course: Panettone, Pandoro and Colomba ✨ Master the most emblematic doughs of Italian pastry.
Chef Hans Ovando teaches you how to make panettone, pandoro and colomba with professional techniques, precise fermentations and high-level results.
👉 Discover the English version of the course here
Level:
Scoolinary Team
✨ Nuevo curso: Panettone, Pandoro y Colomba ✨ Dominar las masas más emblemáticas de la pastelería italiana.
El Chef Hans Ovando te enseña a elaborar panettone, pandoro y colomba con técnicas profesionales, fermentaciones precisas y resultados de alto nivel.
👉 Descubre la versión en inglés del curso aquí
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Sam Muir-Eatock posted an update 11 months ago
Hi all, today I tried making the Noissette Butter salty Cookies from Anna Gordon’s course “American Cookies “and even though I followed the instructions, from the course and followed the written instructions, I thought that 50g of salt was to mutch, so, I only added 25 grams to the outer cover. They are WAY to salty and impossible to eat.…
Hi all, today I tried making the Noissette Butter salty Cookies from Anna Gordon’s course “American Cookies”and even though I followed the instructions, from the course and followed the written instructions, I thought that 50g of salt was to mutch, so, I only added 25 grams to the outer cover. They are WAY to salty and imposible to eat.…
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
The Master Essential Doughs of Professional Pastry, with Chef Joanna Artieda – recognized as World’s Best Pastry Chef 2024 – will give you a solid technique in whipped, scalded, fried and fermented doughs. Mastering the essential doughs is the first step to quality pastry.
📅 F rom 3/11 to 1/12
🎓 Includes personalized feedback, live sessions and…Level:
Scoolinary Team
El Master Masas Esenciales de la Pastelería Profesional, con la Chef Joanna Artieda – reconocida como Mejor Pastelera del Mundo 2024 – te dará una técnica sólida en masas batidas, escaldadas, fritas y fermentadas. Dominar las masas esenciales es el primer paso para una pastelería de calidad.
📅 Del 3/11 al 1/12
🎓 Incluye feedback…
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
Sunday night I finished the confectionery course which I really liked, and there were some strawberry lollipops with citric acid, here we call it “fresquitos” hahaha, so I decided to make them as soon as I have some free time. I already have my little things here, I just need the time.
Level:
Sous Chef
El domingo por la noche termine el curso de confiteria el cual me gusto mucho, y habia unas piruletas de fresas con acido citrico, aqui la llamamos fresquitos jajja, Asi que he decidido hacerlas en cuanto tenga un tiempo libre. Ya tengo aqui mis cositas ya solo me falta el tiempo.
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Guillem Albertson posted an update 11 months ago
11 months ago (edited)
Steamed white eggplant with green bell pepper sauce.
Steamed eggplant has a very soft texture. Its flavor is so subtle that it needs a good sauce, dressing or broth.
Products of the Mediterranean summer garden, which ends the season when autumn begins.
Berenjena blanca al vapor con salsa de pimientos verdes.
La berenjena al vapor es de textura muy suave. Sabor tan sutil que necesita una buena salsa, aderezo o caldito.
Productos del huerto de verano Mediterráneo, que finaliza la temporada cuando empieza el otoño.
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Gianluca Bellabarba posted an update 11 months ago
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Jorge Henao posted an update 11 months ago
hoy arroz de mariscos basado en el taller de kike marti
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Jorge Henao posted an update 11 months ago
close-up of lobster
primer plano de bogavante
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
I start the menu of the week with the appetizer, some battered and fried olives with piparras mayonnaise. I have to say that it is not the best version; the following ones came out more evenly fried, but my cell phone ran out of battery and I could not take pictures, but I say that it is a crazy experience.
Level:
Executive Chef
Empiezo el menú de la semana con el aperitivo, unas aceitunas rebozadas y fritas con mayonesa de piparras. He de decir que no es la mejor versión; las siguientes me salieron más uniformes en la fritura, pero el móvil se quedó sin batería y no pude hacer fotos, pero ya digo que es una experiencia loca.
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César Heredia posted an update 11 months ago
Danés Bicolor del curso de Antonio Bachour
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serenascipioni1 posted an update 11 months ago
11 months ago (edited)
Hi guys,This time I would like to share one of my “savory dishes“ with you:
Linguine with cashew cream, soy milk and mushrooms (with a drizzle of chilli oil it was a masterpiece 🤤)
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