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Gaon Stella Lee posted an update a year ago
Homemade hot pot
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Red shrimp from Garrucha.
There is little to say about this delicacy.
Good product, some garlic and parsley and a good olive oil.
Level:
Executive Chef
Gamba roja de la Garrucha.
Poco hay que decir de esta delicia.
Buen producto, unos ajos y perejil y un buen aceite de oliva.
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Ezra Origuella posted an update a year ago
Sometimes I prefer to make it simple.
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Kevin Godbee posted an update a year ago
Forbidden Fried Rice with Ribeye Steak. Peas, carrots, garlic, scallions, egg, soy sauce, sesame oil.
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Antonio Salvador Moreno Carretero posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I know that I have repeated the tuna, that the dish is the same as the tartar, but I will say in my favor that, since I finished Ricket’s Plating Course, my goal is to present different ingredients in different ways. I have called this dish “Tataki time”. I hope you don’t see any similarity with tartar, but as Grace Hopper said, “I’d rather…
Level:
Executive Chef
Sé que he repetido el atún, que el plato es el mismo que el del tartar, pero diré a mi favor que, desde que terminé el Curso de Emplatado de Ricket mi objetivo es presentar diferentes ingredientes de diferentes formas. A este plato lo he llamado “La hora del tataki”. Espero que no le veáis similitud con el del tartar, pero como dijo Grace…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Green Salmorejo
We like the traditional salmorejo but sometimes I make other versions like this one that I personally like very much.
Cucumber, avocado, green bell pepper, boiled egg, garlic, basil leaves, salt, pepper, apple cider vinegar, extra virgin olive oil. I blend everything in a blender and then add some cheese. A little bit of water…
Level:
Executive Chef
Salmorejo verde
Nos gusta el salmorejo tradicional pero a veces hago otras versiones como éste que a mí personalmente me gusta mucho.
Pepino, aguacate, pimiento verde, huevo cocido, ajo, hojas de albahaca, sal, pimienta, vinagre de manzana, aceite de oliva virgen extra. Trituro todo en batidora de vaso y después añado unos quesitos. Un…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Finish this gastronomic journey with this delicious trio: white shrimp, red shrimp and carabinero. Grilled, cooked just right and with coarse salt. They don’t need anything else. The gastronomic culture of the Basque Country has no equal. The pintxos, the product cuisine, the tradition and the avant-garde hand in hand. I return with a…
Level:
Executive Chef
Acaba este viaje gastronómico con este trío delicioso: gamba blanca, gamba roja y carabinero. A la plancha, con una cocción muy justa y sal gorda. No necesitan nada más. La cultura gastronómica del País Vasco no tiene igual. Los pintxos, la cocina de producto, la tradición y la vanguardia de la mano. Vuelvo con la maleta llena de sabores
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Lasagna: A Geography of Comfort
When I prepare lasagna, I feel as though I am drawing a map. Pasta sheets become landscapes, béchamel the mist that softens their edges, ragù the winding roads of memory. Layer by layer, the world arranges itself… mountains of flavor, valleys of warmth, horizons of waiting.
There is a strange alchemy in this dish.…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Avocado and Spirumiel Smoothie
It contains Almond Milk infused with Star Anise, Spirumiel, Avocado, Lime Juice and Crushed Ice.
As decoration, a little Spirumiel, Spirulina Crunchy Strands and Star Anise.
To infuse the milk with the star anise, I heated the 120g of milk without boiling with a star anise, removed from the heat and let it…
Level:
Sous Chef
Smoothie de Aguacate y Spirumiel
Lleva Leche de Almendras infusionada con Anís Estrellado, Spirumiel, Aguacate, Zumo de Lima y Hielo picado.
Como decoración ,un poco de Spirumiel, Hebras Crujientes de Espirulina y Anís Estrellado .
Para infusionar la leche con el anís estrellado, calenté los 120g de leche sin que llegue a hervir con una…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🔥 Scoolinars, the barbecue is still burning! There’s still time to join the #BarbecueChallenge, the tastiest and most technical challenge of the month, inspired by grill master Bryan Furman.
🎯 We want you to show off your fire skills. Participating is simple and the rewards are worth every effort. Check out the full information to participate …
Level:
Scoolinary Team
🔥 Scoolinars, ¡la barbacoa sigue ardiendo! Todavía estás a tiempo de unirte al #BarbecueChallenge, el reto más sabroso y técnico del mes, inspirado en el maestro de la parrilla Bryan Furman.
🎯 Queremos que muestres tu habilidad con el fuego. Participar es sencillo y las recompensas valen cada esfuerzo. Mira la información completa para participar …
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Shaine Lewis posted an update a year ago
My Sugar Brioche. I was also practicing my photography skills after studying the food photography course.
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Level:
Scoolinary Team
#ScoolistarsAgosto ✨ The 10 best photos of the August Cooking Feed are here ✨ Excellence in every dish, photo and detail 👏 Congratulations @frankiewong @pierina-minutillo @Enzo.ryan.finney @josefa-angurel-trujillo @cecu6669hotmail-com @chefimran24 @hussain108 @abdenafidgmail-com!
They are already circulating in our stories: …
Level:
Scoolinary Team
#ScoolistarsAgosto ✨ Las 10 mejores fotos del Feed de Cocina de Agosto ya están aquí ✨ Excelencia en cada plato, foto y detalle 👏 ¡Felicitaciones @frankiewong @pierina-minutillo @Enzo.ryan.finney @josefa-angurel-trujillo @cecu6669hotmail-com @chefimran24 @hussain108 @abdenafidgmail-com !
Ya están circulando en nuestras historias: …
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Chef Hideki Matsuhisa (@hideki_koyshunka) has just published Itadakimasu. Easy Japanese cooking to prepare at home ( Planeta Gastro). A recipe book that transcends technique: it invites you to understand Japanese culture from the respect for the product, the balance of flavors and seasonal cuisine.
In Scoolinary he has already opened the doors…
Level:
Scoolinary Team
El chef Hideki Matsuhisa (@hideki_koyshunka) acaba de publicar Itadakimasu. Cocina fácil japonesa para preparar en casa (Planeta Gastro). Un recetario que trasciende la técnica: invita a comprender la cultura japonesa desde el respeto al producto, el equilibrio de sabores y la cocina de temporada.
En Scoolinary ya nos ha abierto las puertas a…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New online course: British Cooking, Roast Beef and other Classics 💥
A classic that demands precision, control of the point of the meat and mastery of the gravy.Because it’s not just about grilling, it’s about elevating a tradition to a gastronomic level.
✨ Perfect your technique and surprise your clientele with a roast beef worthy of haute…Level:
Scoolinary Team
💥 Nuevo curso online: Cocina Británica, Roast Beef y otros Clásicos 💥
Un clásico que exige precisión, control del punto de la carne y dominio del gravy.
Porque no se trata solo de asar, sino de elevar una tradición a un nivel gastronómico.
✨ Perfecciona tu técnica y sorprende a tu clientela con un roast beef…Translated from Spanish -
Roberto Cannata posted an update a year ago
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