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Kevin Godbee posted an update a year ago
Hot & Sour Soup inspired by the Mandarin Restaurant in San Francisco from reading the book, “The Seventh Daughter” by Cecilia Chiang.
This is the Woks of Life version. Their recipe looked better. It was fantastic. This is a great dish to make if you want to practice julienne cuts.
This was delicious and consisted of pork, dried red chili…
Judy Keegan, Mercedes Delgado de Miguel and 4 others10 Comments- View more comments
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Elena Pintado Paredes posted an update a year ago
I share with you the cookies that I have made following Elena Adell’s cookie course. I found it an exciting course.
Os comparto las pastas que he hecho siguiendo el curso de Elena Adell de galletas. Me ha parecido un curso apasionante.
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Daniela Duran posted an update a year ago
a year ago (edited)
Tenia ganas de comer medialunitas entonces puse manos a la obra y creo que llegue a un excelente resultado un producto estrella para mi tan ansiada cafeteria ! Estoy en busqueda del lugar ya les contare mas adelante es otro gran desafio que marcara el exito o no del negocio. No es solo vender comida rica y con buena materia es brindarle al…
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Iñaki Mendizabal posted an update a year ago
Well, here you have some pictures of a foccacia made yesterday afternoon.
how is it visually speaking?
Pues nada aqui os dejo algunas fotos de como quedó una foccacia hecha ayer por la tarde.
¿qué tal está visualmente hablando?
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Jorge González Vidal posted an update a year ago
Bao bread with cheeks in red wine and sweet and sour sauce.
Yesterday at noon I prepared some fried bao bread, which I filled with a stewed cheeks in red wine, and accompanied it with lettuce and sweet and sour sauce of cream and lemon.
The truth is that it is one of my fetish dishes… I love to make it and I love to eat it!!!!!😅😍.
Pan Bao con carrilleras al vino tinto y salsa agridulce.
Ayer al mediodía preparé unos panes bao fritos, que rellené con un carrilleras guisadas al vino tinto, y lo acompañé con lechuga y salsa agridulce de nata y limón.
La verdad que es uno de mis platos fetiche… me encanta hacerlo y me encanta comerlo!!!!!😅😍
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kehel posted an update a year ago
Made Sablé Breton ) Classic, crusty )
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Judy Keegan posted an update a year ago
There is a quiet reverence in the making of a matcha latte — a ceremony not just of flavour, but of intention. It begins not with haste, but with hush: a moment carved out from the noise of the day, where the act of making becomes a meditation in itself.
You start with the matcha — that vivid, velvety green powder, so finely milled it clings to…
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Judy Keegan posted an update a year ago
There’s something irresistibly comforting about a carrot cake — that golden, spiced crumb, its yielding warmth and moist richness, all crowned in a lavish slathering of cream cheese icing. But this carrot cake, is something else entirely. It’s not just a cake — it’s a moment, a mood, a little piece of gently spiced heaven.
The recipe is…
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Kevin Godbee posted an update a year ago
a year ago (edited)
Mu Shu Pork – one of the famous recipes from the Mandarin Restaurant in San Francisco. (Closed in 2006.) From the “Famous Dishes of the Mandarin” section of the book, “The Seventh Daughter” by owner Cecilia Chiang.
They served them the American-Chinese way with wrappers to roll up the ingredients. I served the Chinese way – in a bowl over rice.
…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Ever since I took the contemporary Andalusian cooking course, I have wanted to make shrimp omelettes. I think they could still turn out much better, but for a first time, they are not bad
Level:
Executive Chef
Desde que hice el curso de cocina andaluza contemporánea, tenía ganas de hacer tortillitas de camarones. Creo que aún podrían salir mucho mejor, pero para una primera vez, no han quedado mal
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Matcha Latte. My first time with Matcha
After finishing Ken Ochiai Martí’s Matcha Tea Baking course, I present you my Matcha Latte. I didn’t put tea sprinkles at the end because I confess that I was a little afraid that I wouldn’t like it😅. I was surprised by the taste and especially the fresh smell.
After the first sip ( last photo and…
Level:
Executive Chef
Matcha Latte. Mi primera vez con té Matcha
Después de terminar el curso Pastelería con Té Matcha de Ken Ochiai Martí os presento mi Matcha Latte. No le puse té espolvoreado al final porque os confieso que me daba algo de miedo por si no me gustaba😅. Me sorprendió el sabor y sobre todo el olor tan fresco.
Después del primer sorbo (…
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Guacamole Smoothie.
From the Cocktail Experience Course: Introduction to Cocktails.
In my version I used Spirumiel (orange blossom honey with spirulina) and whole milk, which is what I had at home.
I garnished it with a little more spirumiel, star anise and crispy spirulina strands.
Level:
Sous Chef
Guacamole Smoothie.
Del Curso de Cocktail Experience: Iniciación a la Coctelería de Javier de las Muelas
En mi versión utilicé Spirumiel (miel de azahar con espirulina) y leche entera, que es la que tenía en casa.
Lo decoré con un poco más de spirumiel, anís estrellado y hebras crujientes de espirulina.
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lin5dic posted an update a year ago
I made green apples today. I didn’t quite get the color right, but I really like the result and the taste. 🫶
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Pickled carrots and cauliflower.
As you will see @ Sussan Estela encourage me to make pickled vegetables, I want before you go the result.
It is from the pickling course.
I made a tpt as indicated by the chef and voile here I have my pickles.
The piparras that I made are delicious, the pickles too, now it remains to see the result of these vegetables.
Level:
Executive Chef
Zanahorias y coliflor encurtidas.
Como verás @ Sussan Estela me anime a hacer encurtidos de verduras, quiero antes de que te vayas el resultado.
Es del curso de encurtidos.
Hice un tpt como indica el chef y voile aquí tengo mi encurtidos.
Las piparras que hice están riquísimas, los pepinillos también, ahora queda ver el resultado de estas verduritas.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📣 Attention professionals from Puebla, Mexico: this interests you!🇲🇽
Next week the first Festival and Congress of Latino Gastronomic will be held in Puebla, Mexico, and Scoolinary is proud to be an official sponsor.
If you want to see some of our teachers -ÁlvaroClavijo, Antonio Bachour, Carles Gaig, Carles Tejedor, Martina Puigvert, Edgar Núñez…Level:
Scoolinary Team
📣 Atención profesional de Puebla, México: ¡esto te interesa!🇲🇽
La semana que viene se celebra en Puebla el primer Festival y Congreso de Latino Gastronomic, y en Scoolinary tenemos el orgullo de ser patrocinadores oficiales.
Si quieres ver en acción a algunos de nuestros profesores —Álvaro Clavijo, Antonio Bachour, Carles Gaig, Carles…Translated from Spanish - Load More
