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Chef Ahmet Yildirim posted an update a year ago
“I’m ‘beef-ing’ up my happiness with this burger.”
Chef Ahmet Yildirim, Lana Mihajlović and 2 others3 Comments- View more comments
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Gopal bhattarai posted an update a year ago
Modern roll sushi🍣
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Everyone has a different style of learning. With the Teams Plan, each member saves favorites and builds their history according to what motivates them most 🍳✨One plan, infinite paths of growth.
👉 Activate it now from your profile picture: select Upgrade and enjoy the flexibility of team learning.
Level:
Scoolinary Team
Cada persona tiene un estilo distinto de aprender. Con el Plan Teams, cada miembro guarda favoritos y construye su historial según lo que más le motive 🍳✨Un solo plan, infinitos caminos de crecimiento.
👉 Actívalo ya desde tu foto de perfil: selecciona Upgrade y disfruta de la flexibilidad del aprendizaje en…
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🇲🇽#MexicanChallenge:
This month we travel to the heart of Mexico with chef Paloma Ortiz, a reference in traditional flavors and new interpretations. Her gaze unites the ancestral with contemporary freshness, taking Mexican cuisine to a level that celebrates both its roots and its current vitality.
🎯 The #MexicanChallenge consists of…
Level:
Scoolinary Team
🇲🇽#MexicanChallenge:
Este mes viajamos al corazón de México con la chef Paloma Ortiz, referente en sabores tradicionales y nuevas interpretaciones. Su mirada une lo ancestral con la frescura contemporánea, llevando la cocina mexicana a un nivel que celebra tanto sus raíces como su vitalidad actual.
🎯 El #MexicanChallenge consiste en recrear una o…
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Martin Rusina posted an update a year ago
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Macarons – I finally made them!
I’m so proud of my very first “albino” macarons, filled with Parisian cream and freeze-dried raspberries. 🍓✨
I know the chocolate challenge is already over, but I’m happy to share my (slightly late) creations.
After watching Damian’s macaron course, I decided to try the French method — and I couldn’t be happier… Read more
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
“No rules, just food. No rules, just food”.This is my battle cry to present my dish. The first one I presented a few days ago, and looking at them today, I could call them “Las sosas”, sad and boring pork gyozas”. But I have decided to give free rein to my imagination and present some dishes as if they were for my future restaurant. I won’t…
Level:
Executive Chef
“Sin reglas, solo comida. No rules, just food”.Este es mi grito de guerra para presentar mi plato. El primero lo presenté hace unos días, y viéndolas hoy, las podía denominar “Las sosas”, unas tristes y aburridas gyozas de cerdo”. Pero me he propuesto darle rienda suelta a mi imaginación y presentar algunos platos como si fueran para mi…
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eric ortiz posted an update a year ago
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Betza Medina posted an update a year ago
From my new section called “desserts for my husband” and from Vanessa Hernandez’s Gluten-Free Cake Recipes course, I present my marbled cake.
And for those of you who have already taken the course, you’ll think, I didn’t see that cake in the course and you’ll be right, but in my defense, I want to tell you that I couldn’t decide between…
De mi nueva sección denominada “postres para mi esposo” y del curso Recetas de Tartas sin Gluten de Vanessa Hernandez, les presento mi tarta marmoleada.
Y para los que ya tomaron el curso, pensarán, esa tarta no la vi en el curso y tendrán razón, pero en mi defensa, quiero contarles que no me decidía entre la tarta de chocolate y la de…
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Kevin Godbee posted an update a year ago
Chinese Chicken and Corn Soup
This dish has been around since the early-20th century in China and the mid-20th century in the US. I just learned of its existence recently from reading the book, “The Seventh Daughter” by Cecilia Chiang. She founded the famous Mandarin Restaurant in San Francisco (1961 – 2006). The original version uses…
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Maloles Muñoz to Beatriz Torija a year ago
a year ago (edited)
Level:
Executive Chef
Today, after 4 months of shared waiting, @beatriztorijagmail-com andI opened the jar of our pickled walnuts at the same time. The recipe is from Chef Robert Ruiz Moreno’s Introduction to Pickles course.
This is the result:
When you open the jar it gives off a vinegary aroma, not too strong. With the liquid from pickling the walnuts we…
Level:
Executive Chef
Refresco de Nueces Encurtidas
Hoy, después de 4 meses de espera compartida, @beatriztorijagmail-com y yo hemos abierto a la vez el tarro de nuestras nueces encurtidas. La receta es del curso Introducción a los Encurtidos del Chef Robert Ruiz Moreno.
Este es el resultado:
Al abrir el tarro desprende un aroma avinagrado, no muy fuerte. Con el…
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Beatriz Torija to Maloles Muñoz a year ago
a year ago (edited)
Level:
Executive Chef
Well this is the result of the pickled walnuts🌰✨ that today we have opened @loles-mhotmail-com at the same time, after 4 long months of pickling. It is a recipe from the course Introduction to pickling, with Chef Robert Ruiz Moreno.
First of all, when you open the jar, the first thing you notice is a vinegary aroma, not too strong.
With the…
Level:
Executive Chef
Pues este es el resultado de las nueces encurtidas🌰✨ que hoy hemos abierto @loles-mhotmail-com al mismo tiempo, después de 4 largos meses de encurtido. Es una receta del curso Introducción a los encurtidos, con el Chef Robert Ruiz Moreno.
Lo primero, al abrir el frasco, lo primero que se percibe es un aroma avinagrado, no excesivamente…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Song of Roasted Roots
In my kitchen, colors turned into emotions. The red pepper, under the flame of the oven, opened its heart and revealed a sweetness that had been hidden until then. The carrot, wrapped in warmth, transformed from a humble root into a bright orange sun. And the garlic, once it shed its harshness through roasting, became…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Potatoes with choco (cuttlefish)
In Cádiz cuttlefish is called choco, a seafood stew with an incredible flavor.
Its ingredients are potatoes, cuttlefish, onion, chopped garlic, a spoonful of ñora, a little white wine, bay leaf, peeled tomato, olive oil and salt.
The important thing is to make a good sauce with the sofrito and the rest comes by itself.
Level:
Executive Chef
Papas con choco ( sepia)
En Cádiz se llama choco a la sepia un guiso marinero con un sabor increíble.
Sus ingredientes son patatas, sepia, cebolla, ajo muy picado, ñora una cucharada, vino blanco un poquito, laurel, tomate pelado , aceite de oliva y sal.
Lo importante es hacer un buen fondo con el sofrito y lo demás viene solo.
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Denise Mangion posted an update a year ago
a year ago (edited)
Today I was experimenting with chocolate! 🍫 I am quite pleased with the end result, though a few white shells broke from the mould. The white bonbons are filled with vanilla ganache and coated in coconut shavings. The dark and milk bonbons are filled with pomegranate ganache and coated in sugared cocoa powder. Unfortunately, I wasn’t in time…
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