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Maria Rosa Mas posted an update a year ago
Pan de Muerto
I made pan de muerto, one decorated with sesame and the other with sugar.
To go with it a water chocolate.
Although as I didn’t have metate chocolate, I replaced it with a 70% chocolate.
These are recipes by Paloma Ortiz from the course “Cocina Mexicana del Día de los Muertos”.
Pan de Muerto
He hecho pan de muerto, uno decorado con sésamo y el otro con azúcar.
Para acompanyar un chocolate de agua.
Aunque como no tenía chocolate de metate, lo he sustituido por uno de 70%.
Son recetas de Paloma Ortiz del curso “Cocina Mexicana del Día de los Muertos”.
Translated from Spanish
Vanessa Macarro García, Betza Medina and 9 others4 Comments- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Ravioli alla Caprese — an amazing Italian treat I’ve learned here on Scoolinary. 🇮🇹
What makes these ravioli special is the dough itself — not the usual dry pasta, but a precooked one. It starts just like making choux: boil water with a touch of oil, add flour, cook and stir until the dough becomes compact. Then knead it, roll it thin, add the… Read more
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
The dishes sold in a restaurant are just as important as the staff meals or family meals. I was in charge of staff meals in a restaurant, and when I was in charge, I made a lot of meat lasagna and then we froze it, because my colleagues asked me for it a lot.
Level:
Executive Chef
Tan importantes son los platos que se venden en un restaurante como la comida del personal o comida de la familia. Yo me encargaba de la comida del personal en un restaurante y cuando me ponía, tocaba lasaña de carne; hacía bastante y después la congelábamos, porque los compañeros me la pedían bastante.
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Jorge González Vidal posted an update a year ago
a year ago (edited)
Cinnamon Rolls with cinnamon
My first cinnamon rolls following the first recipe from David Cowcill’s course. I really wasn’t completely satisfied, because I didn’t get a good texture in the cream cheese frosting. Maybe not having the cream cheese at room temperature when mixing it with the softened butter played a trick on me, and the…
Cinnamon Rolls de canela
Mis primeros cinnamon rolls siguiendo la primera receta del curso de David Cowcill. Realmente no quedé del todo satisfecho, porque no logré una buena textura en el glaseado de queso crema. Puede que el no tener el queso crema a temperatura ambiente al mezclarlo con la mantequilla ablandada me haya jugado una mala pasada,…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I am going to show you another picture that I found in my gallery that I made a lot of years ago. For my sister-in-law’s birthday I made her a fondant cake, it was the first one and I think it turned out pretty good
Level:
Sous Chef
Os voy a enseñar otra foto que me he encontrado en mi galeria que hace un monton de años que la hice. Para el cumpleaños de mi cuñada le hice una tarta de fondant fue la primera yo creo que quedo bastante bien
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
From yesterday’s saffron harvest, this is all I have obtained, once I dried the pistils. In La Mancha they call it the red gold for a reason. In the coming days will continue to open flowers that I will collect. You have to pick them every day, otherwise they will spoil. At the end of the season I will have obtained only a small jar 💜💜💜💜.
Level:
Executive Chef
De la cosecha de azafrán de ayer, esto es todo lo que he obtenido, una vez que secado los pistilos. Por algo en La Mancha lo llaman el oro rojo. En los próximos días seguirán abriendo flores que iré recogiendo. Hay que cogerlas cada día, de lo contrario se estropean. Al final de la temporada no habre obtenido más que un tarrito pequeño…
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Paola Alachio posted an update a year ago
Pizzas today!
Hoy pizzas!!
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ivana saiz posted an update a year ago
Simple, individual biscuits, with chocolate chips. Delicious for a snack at home.
Unos bizcochos sencillos, individuales ,con pepitas de chocolate. Ricos para una merienda en casa.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Lazy Day Pasta
Not every day leaves room for philosophy. Some days you just don’t feel like cooking anything complicated, yet you still want a dish with character.
I opened the fridge, looked around, and it was as if the tuna, corn, and onion exchanged a glance and said, “We’ve got this.” The spaghetti joined in without question. The cream…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pickled Fennel
This is part of a recipe from Nino Rodruello’s Advanced Techniques with Vegetables course. Preparing everything for my dish that I’ve been looking forward to making since I finished the course❤.
Level:
Executive Chef
Hinojo Encurtido
Es parte de una receta del curso Técnicas Avanzadas con Vegetales de Nino Rodruello. Preparando todo para mi plato que estoy deseando hacer desde que terminé el curso❤
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Snips posted an update a year ago
Quesillo de ocosingo relleno
Un platillo de Chiapas, México, en el cual tuve la oportunidad de hacer un emplatado aludiendo a lo colorido que es Mèxico y lo poco reconocido de este platillo delicioso
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Rolanda Lugtenaar posted an update a year ago
Chocolate, caramalized banana cake with walnut.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌮 ¡Sigue el #MexicanChallenge hasta fines de Octubre! 🇲🇽La chef Paloma Ortiz nos deja este tip imprescindible para lograr “tacos bien tacos” 👇
Porque no se trata solo del relleno: la clave está en el equilibrio entre textura, temperatura y humedad para que la tortilla abrace al guiso sin romperse.
👉…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍰 What if the secret was not in the recipe, but in how it is presented?
At Maison François (Brasserie – Salon Privé, London) they have tripled their dessert sales since they changed the paper menu for a dessert trolley that goes around the tables.
Same product, different format.
More visual stimulation, more excitement, more momentum.👉 Can…
Level:
Scoolinary Team
🍰 ¿Y si el secreto no estaba en la receta, sino en cómo se presenta?
En Maison François (Brasserie – Salon Privé, Londres) han triplicado sus ventas de postres desde que cambiaron la carta de papel por un carrito de postres que pasa por las mesas.
El mismo producto, otro formato.
Más estímulo visual, más emoción, más impulso.👉 ¿Te imaginas aplicar…
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Stefano Muscariello posted an update a year ago
My first time making bagel after the Cowill’s course.
Need more practice on shaping. But I am happy with the result.
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