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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🤩NEW: You can now categorize your posts in the Community with Activity Topics.
We want to make it easier for you to find what you are looking for and give more visibility to your posts. That’s why, from now on, when you create a post you will be able to add an Activity Topic to it.
This will allow you to:
✅ Categorize your post clearly
✅…Level:
Scoolinary Team
🤩NUEVO: Ahora puedes categorizar tus posts en la Comunidad con Activity Topics.
Queremos que te resulte más fácil encontrar lo que buscas y dar más visibilidad a tus publicaciones. Por eso, a partir de ahora, cuando crees un post podrás añadirle un Activity Topic.
Esto te permitirá:
✅ Categorizar tu publicación de forma clara
✅ Filtrar y…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Going to breakfast with your parents and being surprised with this gift is priceless. Cultivated by the
Level:
Sous Chef
Ir a desayunar con tus padres y que te sorprendan con este regalo no tiene precio. Cultivada por el
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Sourdough Pizzas.
One of pepperoni, mozzarella and oregano and the other of chicken, bacon and mozzarella.
The recipe is from Martino Beria’s Sourdough Bakery Course.
For the baking I followed Luigi di Domenico’s advice and I first precooked the tomato and then I added what I wanted to put on it and finished baking.
Level:
Sous Chef
Pizzas de Masa Madre.
Una de pepperoni,mozzarella y orégano y la otra de pollo, bacon y mozarella.
La receta es del Curso Panadería de masa madre de Martino Beria.
Para el horneado seguí los consejos de Luigi di Domenico e hice primero una precocción con el tomate y luego le añadí lo que quería ponerle y terminé su cocción.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Anchovies from Santoña.
These anchovies are made by me.
They are sent to me from Santoña in three kg. salted jars.
These anchovies are cured for one year.
Then I take them out, gut them one by one and clean them, removing all the bones and skin very carefully.
When I have them perfect I put them with virgin olive oil and I take them out as an…
Level:
Executive Chef
Anchoas de Santoña.
Estas anchoas están hechas por mi.
Me las mandan de Santoña en botes de salazón de tres kg.
La curación de estas anchoas es de un año.
Luego yo las saco las destripo una a una y las limpio quitando toas las espinas y piel con mucho cuidado.
Cuando las tengo perfectas las pongo con aceite de oliva virgen y voy sacando de…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
#ChocolateChallenge
Chocolate brownie decorated with raspberries, icing sugar and fresh mint leaves
Ingredients: eggs, 70% chocolate, flour, nuts, sugar.
I crushed the chocolate, then I added the eggs, the sugar and the flour, once I had everything mixed I added the walnuts. bake for 15 minutes in a preheated oven at 180 degrees. Once it was…
Level:
Sous Chef
#ChocolateChallenge
Brownie de chocolate decorado con frambuesas, azucar glass y unas hojitas de menta fresca
Ingredientes: huevos, chocolate 70%, harina, nueces, azucar.
He triturado el chocolate, luego le añadi los huevos, el azucar y la harina, una vez que tenia todo mezclado le añadi las nueces. 15 minutos al horno precalentado a 180 grados .…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Some time ago I made a version of the torrija. It worked very well for me. It was a milk bread, although it is a brioche type bun. I cut off the crust a little, left it for a while in milk infused with cinnamon and lemon. Then I coat it in brown sugar and caramelize it; either in a hot pan without oil or with a kitchen blowtorch so that the…
Level:
Executive Chef
Hace tiempo hacía una versión de la torrija. Que me funcionó muy bien. Era un pan de leche, aunque es un bollo tipo brioche. Le recorto un poco la corteza, lo dejo un rato en leche infusionada con canela y limón. Luego la rebozo en azúcar moreno y la caramelizo; o bien en una sartén caliente sin aceite o con el soplete de cocina para que el…
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Chris Goddard posted an update a year ago
Canun Shrimp Pasta with Andouille, onion, mushrooms, sun-dried tomatoes in a heavy cream and Sherry reduction.
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Paty S. posted an update a year ago
Panzanella
My first recipe of the course, I made some variations to the original recipe and it was delicious, I accompanied it with grilled fish
Panzanella
Mi primera receta del curso, hice algunas variaciones a la receta original y quedo rica, la acompañé con pescado asado
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Judy Keegan posted an update a year ago
Red Velvet Cake from Leonardo Espinoza’s Creative Butter Cream Cakes .
Red velvet has always been a little bit of a trickster. It looks sultry and dramatic, a cake in lipstick and heels, but underneath it’s just chocolate in disguise. That’s part of its charm: the swagger of scarlet crumb against cream cheese icing so thick and unapologetic it…
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Kevin Godbee posted an update a year ago
Sichuan Spicy Three Pepper Chicken
Three Pepper Chicken has become a classic Sichuan dish. It’s made with crispy wok fried chicken, caramelized bits of garlic, and the three “peppers” are long hot green peppers, Chinese dried chili peppers, and Sichuan peppercorns. One of my favorite Chinese ingredients that makes every dish packed with flavor…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
After a tiring and hectic day… I have no intention of cooking something light and I’m overcome by gluttony: huevos a la flamenca… Or a free version.
At the base, a sofrito of onion, green bell pepper, garlic and grated tomato. With fried potatoes, chorizo and eggs. A delight that brings you back to life 🤤.
Level:
Executive Chef
Después de un día cansado y ajetreado… Se esfuma toda intención de cocinar algo ligero y me puede la gula: huevos a la flamenca… O una versión libre.
En la base, un sofrito de cebolla, pimiento verde, ajo y tomate rallado. Con patatas fritas, chorizo y huevos. Una delicia que te devuelve a la vida 🤤
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Somayeh Ghasemzadeh posted an update a year ago
Level:
Stagier
“Sweet Cracks of Lut Desert” plate
“Here, the traditional Kermani dessert Āb-Roghno, a cherished type of Kachi, is reimagined through the inspiration of the Lut Desert. The cracked chocolate surface mirrors the parched and majestic patterns of the desert floor, where silence speaks on behalf of nature. Beneath this rugged appearance lies a soft…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I also made some shrimp omelettes from the course of Contemporary Andalusian Cuisine by Chef Julio Fernandez, if you have not yet done this course I recommend you to do it, it is very good, I personally liked it very much. I didn’t have time to take a good picture, because with a full house it’s impossible to take a good picture, hahaha.
Level:
Sous Chef
Tambien hice unas tortillitas de camarones del curso de Cocina Andaluza Contemporanea de Chef Julio Fernandez, que si no habeis hecho aun ese curso os lo recomiendo que lo hagais, esta muy bien, a mi personalmente me gusto mucho. Que tampoco me dio tiempo a hacerle una buena foto, porque con la casa llena es imposible poder hacer una foto…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tomorrow is my daughter’s birthday and we celebrated it on Saturday, here are the cakes I made for her.
The photos are not very good because I did not have time to do it properly
Level:
Sous Chef
Mañana es el cumpleaños de mi hija y se lo celebramos el sabado aqui os dejo las tartas que le hice.
Las fotos no estan muy bien porque no me dio tiempo a hacerla en condiciones
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Daniela Duran posted an update a year ago
a year ago (edited)
#ChocolateChallenge
Sablee Chocolate Mousse dough, cherry insert, chocolate mirror glaze and a chocolate creamy cherry decoration.
Technique: sandblasting, freshage, pate a bombe, glaze.
Ingredients: chocolate, cherries, gelatine, egg, egg yolk, flour, cherries, heavy cream
Level: Professional
#ChocolateChallenge
Masa Sablee Mousse de Chocolate, insert de cereza, glaseado espejo de Chocolate y un cremoso de chocolate decoracion dd cereza.
Tecnica: arenado, fresage, pate a bombe, glaseado.
Ingredientes, chocolate, cerezas, gelatina, huevo , yema, harina, cerezas, crema doble
Nivel: Profesional
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