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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Donut stuffed with stew…
Specifically, it has blood sausage meat, chickpeas, vegetable blood sausage and chistorra sausage.
All of it is ground and frozen.
The donut dough is made and put in a donut mold, then put the previously frozen filling in the donut mold, put it together, cover it with more dough and fry it.
I have eaten this as an…
Level:
Executive Chef
Donut relleno de cocido..
Concretamente lleva carne de morcillo, garbanzos, morcilla de verdura y chistorra.
Todo ello triturado y congelado.
Se hace la masa del donut se pone en un molde de donut, después se pone el relleno previamente congelado en el molde de donut, se junta , se cubre con más masa y se fríe.
Esto lo he comido de aperitivo y…
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Maloles Muñoz, Ezra Origuella and 6 others5 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
I present a dish (actually there are 4 proposals) that I have been thinking about for a long time and I have taken the risk to make them. I really like to go out of the rules and imagine new dishes, dishes that make you think, and here I bring you some porras filled with salty and sweet (3 salty and 1 sweet). One is pulled pork and…
Level:
Executive Chef
Os presento un plato (en realidad son 4 propuestas) que llevo mucho tiempo dándole vueltas y me he arriesgado a hacerlas. A mí me gusta mucho salirme de las normas e imaginar platos nuevos, platos que den que pensar, y aquí os traigo unas porras rellenas de salado y dulce (3 saladas y 1 dulce). Una es de pulled pork y brotes de alfalfa, la otra…
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Rodrigo Ortiz posted an update a year ago
a year ago (edited)
Good morning family this is the dish that I have presented the Masterchef world only that I have prepared it with hake this dish is called Aurora marina is made with a salmon marinated four hours in beet water and is accompanied with a mango foam and a citrus veluté and caramelized potatoes I hope you like family
Buenos días familia este es el plato que he presentado el Masterchef world solamente que lo he preparado con merluza este plato se llama Aurora marina está hecho con un salmón marinado cuatro horas en agua de remolacha y va acompañado con una espuma de mango y una veluté de cítrica y unas patatas caramelizadas espero que les guste familia
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Jorge González Vidal posted an update a year ago
Margarita Pizza
Following Luigi Di Domenico’s recipe in the Homemade Pizzas course, yesterday I cooked the Pizza Margarita, to which I added a little onion and basil oil on top.
It tasted great, although the “cornicione”, as Luigi says (the edges), were too crispy for my taste. Maybe I should have removed the dough from the first baking at…Pizza Margarita
Siguiendo la receta de Luigi Di Domenico en el curso de Pizzas Caseras ayer cociné la Pizza Margarita, a la que añadí un poquito de cebolla y un aceite de albahaca por encima.
De sabor quedó muy bien, aunque el “cornicione”, como dice Luigi (los bordes), me quedaron demasiado crujientes para mi gusto. Igual debía haber retirado …
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Judy Keegan posted an update a year ago
Not so much as a share my photo/dish, I wish to bring to someones attention that in the “Classic Cakes” Course I have encountered a couple of issues within the structure of the course.
Lesson 49, which is supposed to be about poaching pears, has the wrong English dubbing to the lesson. The dubbing is the instructions to make the light egg…
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CHEF LUIS FERNANDO MAYORGA ROMERO posted an update a year ago
Prawn starter
Over crab palm hearts and garlic dressing
Entrada de langostino
Sobre palmitos de cangrejo y aderezo de ajo
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Daniela Duran posted an update a year ago
Making the most of the embers again Feedlot Roasting
Aprovechando las brasas nuevamente Asado Feedlot
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Kevin Godbee posted an update a year ago
a year ago (edited)
Cod & Kimchi Soup – In this recipe from The New York Times, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. Other ingredients include mushrooms, shallots, ginger, garlic, gochujang, and soy sauce. It was tangy and spicy.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I continue with simple but perfect delicacies from the north of Spain, in Cantabria: fried anchovies, called bocartes here. Grilled scallops and shrimp 🤤🤤🤤🤤
Level:
Executive Chef
Sigo con delicias, sencillas pero perfectas, del norte de España, en Cantabria: boquerones fritos, que por aquí llaman bocartes. Zamburiñas y gambas a la plancha 🤤🤤🤤🤤
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
This afternoon I have finished my fig jam (the first one I make) and I have it upside down to make the vacuum. I think it is a beautiful image and I want to share it with you. A single photograph, unpretentious, unadorned… Don’t you think it’s beautiful? To me it transmits peace and the smell of home.
I made 1,400 kg of figs, 400gr. of…
Level:
Executive Chef
Esta tarde he terminado mi mermelada de higos ( la primera que hago) y ya la tengo boca abajo para hacer el vacío. Me parece una imagen preciosa y quiero compartirla con vosotros. Una única fotografía, sin pretensiones, sin adornos…A mí me transmite paz y calor de hogar🥰
Hice 1,400 kg de higos, 400gr. de azúcar, el zumo de 1 limón. Lo he…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
✨ #EpicFail confessions ✨
Remember the croquette challenge? Some of you might recall that I even walked away with one of the prizes. Victory tasted golden, crispy… at least on the outside.
But behind the scenes was my infamous attempt at croquette no. 5: the chocolate croquette. 🍫
In my mind: “This will be revolutionary! Dessert meets comfort…
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Chris Goddard posted an update a year ago
a year ago (edited)
#BBQChallenge
#barbecuechallenge
Low and slow Pork butts. Yellow mustard slather and rubbed with my dry ingredients from my original BBQ sauce. Cooked low and slow at 225° F for 6 hours with intervals of apple cider vinegar spritz. Wrapped at 6 hours and then finished at 350° F for 4 hours. Then pulled for pulled pork sandwiches.
Baby Back Ribs…
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sonia milena Sanchez lopez posted an update a year ago
i made the cold technique and let it rest for 12 hours. the consistency is very smooth and the flavor is very rich. here I learned how important it is to open the mind to design flavors and textures with the great variety of fruits that we have in Colombia.
realice la técnica fría, y la deje reposar por 12 horas. la consistencia es muy suave y el sabor se acentúa muy rico. aquí aprendí lo importante que es abrir la mente para diseñar sabores y texturas con la gran variedad de frutas que tenemos en Colombia.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Today I share with you the Lasagna that we ate today, made by my eldest daughter with a little help (this time I had to be the cook)
It was very tasty.
The photos are taken by her.
Level:
Sous Chef
Hoy os comparto la Lasaña que hemos comido hoy, hecha por mi hija mayor con un poco de ayuda ( en esta ocasión me ha tocado ser pinche)
Estaba muy rica.
Las fotos son hechas por ella.
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sonia milena Sanchez lopez posted an update a year ago
in this course I am polishing my knowledge and thanks to the teachers I am learning very essential techniques to be very polished and deliver a high quality product, I want to learn more every day because the art of confectionery is very wide.
en este curso estoy puliendo mis conocimientos y gracias a los profesores estoy aprendiendo técnicas muy indispensables para ser muy pulida y entregar un producto de alta calidad, deseo aprender cada día mas ya que el arte de la bombonería es muy amplio.
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