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Gaon Stella Lee posted an update a year ago
Handmade Mandoo🥟 (korean dumpling)
Ezra Origuella, Judy Keegan and 2 others3 Comments- View more comments
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Gaon Stella Lee posted an update a year ago
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Francisco Araúz posted an update a year ago
Good morning everyone! I watched the whole “Dim Sum” course because I love Chinese food. They have always been one of my favorite dishes to eat, but I had never dared to prepare them. I took advantage of this challenge to learn the technique and discover all those little details that make the difference.
I used the Guilin Style Chili Sauce…
Buenos días a todos! Les cuento que me vi el curso completo de “Dim Sum” porque me encanta la comida china. Siempre han sido de mis platos favoritos para comer, pero nunca me había animado a prepararlos. Aproveché este reto para aprender la técnica y descubrir todos esos pequeños detalles que marcan la diferencia.
Usé la Guilin Style Chili…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
👩🍳👨🍳 Do you have a team hungry to learn? With the Teams Plan, each person has their own profile, history and certificates, while you share a single annual subscription.
💡 This way, you all learn together, but everyone follows their own path.
👉 Activate the plan from your profile picture, select Upgrade and start growing as a team.👉…
Level:
Scoolinary Team
👩🍳👨🍳 ¿Tienes un equipo con hambre de aprender? Con el Plan Teams, cada persona cuenta con su propio perfil, historial y certificados, mientras compartís una sola suscripción anual.
💡 Así, todos aprendéis juntos, pero cada uno sigue su propio camino.
👉 Activa el plan desde tu foto de perfil, selecciona Upgrade y empieza a crecer en equipo.…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Today I felt like eating pasta and I have cooked my “Spaghetti autunnali” or what is the same “autumn spaghetti”, simple but strong in flavor, with mushrooms, truffle, grated parmesan and finished with a truffle oil with a lot of umami flavor. Delicious.
Level:
Executive Chef
Hoy me apetecía pasta para comer y me he cocinado mis “Spaghetti autunnali” o lo que es lo mismo “espaguetis de otoño”, Sencillos pero contundentes de sabor, con setas, trufa, parmesano rallado y terminado con un aceite de trufa con mucho sabor a umami. Deliciosos.
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Валентин Неделков posted an update a year ago
Lemon Tart
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poksgrendon posted an update a year ago
Various salads for healthy meals preps
Ensaladas varias para meals preps saludables
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Kevin Godbee posted an update a year ago
XO Noodles with Pork. This was packed with flavor.
XO sauce was developed in the 1980s in Hong Kong. The name XO Sauce comes from XO (extra-old) Cognac, though the sauce contains no cognac at all. XO Cognac–a popular liquor in Hong Kong–shortened to just XO was used to denote luxury and prestige, particularly in reference to the expensive…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Galician style octopus
Cooked and then a few minutes on the grill. Accompanied by boiled potatoes, paprika de la vera, early olive oil, salt flakes and mixed flowers.
How would you present it, whole or split?
Level:
Executive Chef
Pulpo a la gallega
Cocido y después unos minutos en la plancha. Acompañado de patatas cocidas, pimentón de la vera, aove temprano, sal en escamas y mix de flores.
Como lo presentariais , entero o partido ??
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A simple and light salad to make up for the vacation excesses 😬.
Piquillo peppers, bonito, olives and hard-boiled egg, with extra virgin olive oil.
Level:
Executive Chef
Una ensalada sencilla y ligera para compensar los excesos de las vacaciones 😬
Pimientos del piquillo, bonito, aceitunas y huevo duro, con aceite de oliva virgen extra.
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Elena Pintado Paredes posted an update a year ago
This cookie cake was for my sister’s birthday. Alternating layers of cookie, pastry cream, cookie and chocolate cream. Decorated with Swiss meringue. I dried the leftover meringue in the oven to make kisses and at the bottom you can see diamantines that I learned in Elena Adell’s course and that have become a fixture of my baking.
Esta tarta de galletas fue para el cumpleaños de mi hermana. Capas alternas de galleta, crema pastelera, galleta y crema de chocolate. Decorada con merengue suizo. El merengue sobrante lo sequé en el horno para hacer besitos y en el fondo podéis ver diamantinas que aprendí en el curso de Elena Adell y que se han convertido en un fijo de mi repostería.
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Валентин Неделков posted an update a year ago
Salad Panzanella
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Gaon Stella Lee posted an update a year ago
Private dining
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Gaon Stella Lee posted an update a year ago
Homemade various Kimchi
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Gaon Stella Lee posted an update a year ago
Mini Korean bbq at home
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