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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
new course: Conceptualization of Plating 💥 A dish is not composed at random.
In this course you will learn how to design presentations with intention: from the initial idea to the final execution, integrating aesthetics, technique and gastronomic narrative.
Ideal for professionals who want each dish to speak of their style, their cuisine and…Level:
Scoolinary Team
💥 Nuevo curso: Conceptualización del Emplatado 💥Un plato no se compone al azar.
En este curso aprenderás a diseñar presentaciones con intención: desde la idea inicial hasta la ejecución final, integrando estética, técnica y narrativa gastronómica.
Ideal para profesionales que buscan que cada emplatado hable de su…Translated from Spanish
Jorge González Vidal, Maloles Muñoz and 7 others11 Comments- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
This appetizer is very simple.
You only need toasted bread with tomato and oregano, I have followed with babari blu cheese, a slice of cherry with smoked Maldon salt and baby basil leaf.
You can add anchovies, sardines, mussels, etc, etc.
Level:
Executive Chef
Este aperitivo es de lo mas simple.
Solo se necesita pan tostado con tomate y orégano, yo he seguido con queso babari blu, una rodajita de cherry con sal maldon ahumada y hojita de albahaca baby.
Se le puede poner anchoas, sardinillas, mejillones etc, etc.
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Jorge González Vidal posted an update a year ago
Hake and shrimp meatballs.
Yesterday I prepared hake and shrimp meatballs with potatoes and sauce, and the result was excellent, they were delicious.
Albóndigas de merluza y langostinos.
Ayer preparé albóndigas de merluza y langostinos con su guarnición de patatas y su salsita, y el resultado fue excelente, estaban riquísimas.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tropical Salad 2.0
A few days ago a family member invited us to a barbecue and I took it to add freshness and color among so much meat 😅
Lamb’s lettuce, Mango, Quiwi, Nectarine, Cherry Tomato, Figs, Flowers, Early EVOO, Modena Vinegar, Blackberry Salt, Black Seed and Orange Powder.
Weeks ago I published it here but this time I put figs that…
Level:
Executive Chef
Ensalada Tropical 2.0
Hace unos dias un familiar nos invito a una barbacoa y la llevé para poner frescura y color entre tanta carne 😅
Canónigos, Mango, Quiwi, Nectarina, Tomate Cherry, Higos, Flores, AOVE Temprano, Vinagre Módena, Sal de Moras, Semilla Negra y Polvo de Naranja.
Semanas atrás la publiqué aqui pero esta vez puse higos que estan de…
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Betza Medina posted an update a year ago
I want to share with you the first cake I made for my husband, it was a couple of years ago, made of raspberry, lemon and white chocolate, based on tutorials and trial and error; it is nothing perfect, but as an amateur, the result made me feel very proud, today I consider that thanks to Scoolinary, I have the tools to create something…
Les quiero compartir el primer pastel que le hice a mi esposo, fue hace un par de años, hecho de frambuesa, limon y chocolate blanco, a base de tutoriales y prueba y error; no es nada perfecto, pero como amateur, el resultado me hizo sentir muy orgullosa, hoy considero que gracias a Scoolinary, tengo las herramientas para crear algo con…
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hussain 108 Alshwaf posted an update a year ago
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Leonardo Cartes posted an update a year ago
Pizzas
Today I wanted to do something different for lunch, I used the techniques taught in Luigi di Domenico’s pizza basics course
Not having an oven that reaches a temperature above 400°C I pre-baked at 250°C for 10 minutes and then 15 minutes to finish
I made 3 varieties, two traditional, simpler and one contemporary
Cheese base of tomato…
Pizzas
Hoy quise hacer algo distinto para el almuerzo, usé las técnicas que enseñan en el curso de fundamentos de la pizza de Luigi di Domenico
Al no tener un horno que alcance una temperatura sobre los 400°C hice una precocción a 250°C por 10 minutos y luego 15 minutos para finalizar
Hice 3 variedades, dos tradicionales, más simples y una…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Instead of roasting them in the traditional oven, I wanted to try to prepare these kid shoulders on the barbecue, with indirect heat, and controlling the airflow so that the temperature would not go above 180 – 190°C. With walnut wood and branches of thyme and rosemary to enhance the smoked flavor.
They turned out delicious… The fire and…
Level:
Executive Chef
En lugar de asarlas en el horno tradicional, he querido probar a preparar estas paletillas de cabrito en la barbacoa, con calor indirecto, y controlando los tiros de aire para que la temperatura no subiera de 180 – 190°C. Con madera de nogal y ramas de tomillo y romero para potenciar el sabor ahumado.
Han quedado deliciosas… El fuego y el…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Potato and chistorra sausage skewer.
The other day I was at Fnac and browsed through a book of pinchos and tapas by Koldo Royo and this one caught my attention and I had to try it.
It is delicious, we all loved it at home.
To prepare it I cut thin slices of potatoes (previously peeled and washed) lengthwise.
I soaked them in water for a while…
Level:
Sous Chef
Pincho de patata y chistorra.
El otro día estuve en Fnac y hojeé un libro de pinchos y tapas de Koldo Royo y éste me llamó la atención y había que probarlo.
Está buenísimo, nos ha encantado a todos en casa.
Para prepararlo corté láminas de patatas finitas (previamente peladas y lavadas)longitudinalmente.
Las tuve un rato en agua para que…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Sol , the current #GreenChallenge has inspired me so much! 🌱 Maybe it’s the coincidence with zucchini season and all the wonderful herbs from our garden.
This pasta with fresh baby zucchini slices and homemade tomato sauce is full of passion and flavour. 🍝
Thank you for being part of my life and for inspiring me from time to time to reconnect… Read more
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Daniela Duran posted an update a year ago
a year ago (edited)
#GreenChallenger.
Name of the Dish: Jardin Dubai
Level: Professional in continuous training
Ingredients: Sablee dough, Pear Mousse with Raspberry insert and a rich aromatic sponge cake, Pistachio Paste Dubai, the color to be treated by making a mirror glaze of the Bachour Course.
Techniques applied: preparation of the dough with the…
#GreenChallenger.
Nombre del Plato: Jardin Dubai
Nivel: Profesional en continua formación
Ingredientes: Masa Sablee, Mousse de Pera con insert de Frambuesas y un rico bizcocho aromático, Pasta Pistachos Dubai, el color ver de lo trate haciendo un Glaseado espejo del Curso de Bachour.
Tecnicas aplicadas: preparacion de la masa con el arenado mas…
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Diana Vinces posted an update a year ago
Level:
Stagier
Mousse de té matcha con pistacho
Para el reto #GreenChallenge he querido poner en práctica alguna técnica de los cursos que he visto ultimamente. Como el de bochur, el de cookies y el de te matcha que he empezado hace unos dias.Por lo que me anime a preparar una mousse de té matcha, rellena con dos capas : un cremoso de pistacho y, más abajo,…
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pierina minutillo posted an update a year ago
a year ago (edited)
#GreenChallenge
Cheescake de pistacho con praliné cremado de pistacho, garrapiñada de pistacho y frambuesa liofilizada.
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Anke Morreel posted an update a year ago
#GreenChallenge
Mayonesa de aguacate 🥑. Mayonnaise from avocado. He usado al aguacate 🥑 como alternativa de aceite.
Without oil, but avocado instead.
(amateur).
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Anke Morreel posted an update a year ago
#GreenChallenge
Sopa de pimiento verde y guisantes. Colores naturales.
(amateur)
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