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Estefania Lozano Ragel posted an update 12 months ago
Level:
Sous Chef
Looking in the gallery I found these crocantis chocolates that I made before starting with Scoolinary, and I’m very excited to show them, it’s a tradition every year when Christmas comes. In fact they are already asking me for them. hahaha
Level:
Sous Chef
MIrando en la galeria me he encontrado con estos bombones crocantis que hice antes de empezar con Scoolinary, y me hace mucha ilusion enseñarlos, ya es tradicion cada año cuando llega Navidad. De hecho ya me los estan pidiendo. jajjaja
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Beatriz Torija posted an update 12 months ago
Level:
Executive Chef
Sorry if I am heavy with saffron… but I get so excited every morning when I go out to the garden and pick the flowers that have opened 💜 Immediately after I have to remove the pistils, which I dehydrate at 55 degrees for 15 minutes. Then I keep it in a little bottle ready to use!!!!
(By the way, as you can see in the second photo… I am not…
Level:
Executive Chef
Perdonad si soy pesada con el azafrán… pero es que me emociona tanto cada mañana cuando salgo al jardín y recojo las flores que han abierto 💜 Inmediatamente después hay que quitarles los pistilos, que deshidrato a 55 grados durante 15 minutos. Después lo guardo en un frasquito ¡¡listo para usar!!
(Por cierto, como véis en la segunda…
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Aysen Bueno posted an update 12 months ago
Hello everyone!
Yesterday I made my first recipe of the Ecleirs course. I made the classic ecleirs with a lemon cream filling and lemon frosting. They turned out great. I am excited about this course, I always wanted to make ecleirs.
Hola a todos!
Ayer realicé mi primer receta del curso de Ecleirs. Hice los ecleirs clásicos con un relleno de crema de limon y frosting de limon. Quedaron ricos. Estoy emocionada con este curso, siempre quise hacer ecleirs.
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abbyjam97-c13bb6 posted an update 12 months ago
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María Teresa Rosas Espínola Rosas Espínola posted an update 12 months ago
Receta de Juliana
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Renata Ziglio posted an update 12 months ago
i want to know when is the bachour petit gateau third collection course?
quiero saber quando sale el curso de bachour petit gateau tercera colecion?
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Elena Pintado Paredes posted an update 12 months ago
We continue with the autumn recipes. Pumpkin pie with cheese frosting.
Seguimos con las recetas otoñales. Tarta de calabaza con frosting de queso.
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Antonio Salvador Moreno Carretero posted an update 12 months ago
Level:
Executive Chef
It’s been a few years since this; he’s 16 now, but there it is.
Level:
Executive Chef
Hace unos años de esto; ahora tiene 16, pero ahí está.
0:03
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Chris Goddard posted an update 12 months ago
Skeleton Charcuterie Board I made for my family for Halloween 2024,
The head is cream cheese, cheddar cheese, bacon and scallions wrapped in prosciutto. The heart is a fire-roasted red bell pepper. The ribs are actual ribs! Baby back ribs from the grill. The intestines are a spicy Italian rope sausage made for me by a local butcher. The…
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Beatriz Torija posted an update 12 months ago
Level:
Executive Chef
Cauliflower au gratin with béchamel sauce
Level:
Executive Chef
Coliflor gratinada con bechamel
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Maloles Muñoz posted an update 12 months ago
12 months ago (edited)
Level:
Executive Chef
Potato and Sea Bass Salad
From Nino Redruello’s Advanced Techniques with Vegetables course
I was looking forward to finish this dish and even more to try it because although it may seem everyday at first glance, I assure you that each preparation has its time and care but above all each of them is an important part to achieve this great dish…
Level:
Executive Chef
Ensaladilla de Patata y Lubina
Del curso Técnicas Avanzadas con Vegetales de Nino Redruello
Tenia ganas de terminar este plato y mas aún de probarlo pues aunque puede parecer cotidiano a primera vista, os aseguro que cada elaboración tiene su tiempo y mimo pero sobre todo cada una de ellas es parte importante para lograr este platazo lleno de…
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Lana Mihajlović posted an update 12 months ago
Level:
Sous Chef
Pambazos – A Bite of Mexican Street Soul
#MexicanChallenge
Profile: Amateur
This is another recipe I wanted to try from Chef Paloma Ortiz’s course Mexican Street Food, and it truly captures the essence of Mexican street culture. There’s something magnetic about Mexican street food. It’s not just about flavor, but about rhythm, color, and…
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Moses Tembo posted an update 12 months ago
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Isidre Bernet posted an update 12 months ago
Good morning! I’m watching and trying to make the cinnamon roll, but I have a doubt, in the recipe, the amount of milk says 240, but it does not say if it is in grams or ml, can someone give me that information?
Buenos dias!! Estoy viendo y intentanto hacer los cinnamon roll, pero temgo una duda, en la receta, la cantidad de leche pone 240, pero no pone si es en gramos o en ml, alguien me puede dar ese dato??
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Level:
Executive Chef
Good morning. Yesterday I agreed with @beatriztorijagmail-com that today I was going to propose a kind of challenge or a suggestion, which I hoped you would like. Wouldn’t it be really cool if people from this community got together sometime (for example, people who live in the same city, or who move to another city for work or vacation) and…
Level:
Executive Chef
Buenos días. Ayer quedé con @beatriztorijagmail-com que hoy iba a proponer una especie de reto o una sugerencia, que esperaba que os gustara. ¿No estaría muy chulo que gente de esta comunidad se juntara alguna vez (por ejemplo, gente que viva en la misma ciudad, o que se desplace a otra por trabajo o por vacaciones) y que cocinaran alguna… Read more
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