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Juan Carlos Ramirez Mesec posted an update a year ago
A few days ago I prepared an osso buco, with patience and a lot of flavor, but I forgot to tie it and during the extensive preparation, which took about 3 and a half hours over medium heat, it fell off the bone…gañlina broth, onion, carrot, celery, kion and chili…accompanied by a good glass of wine…left an excellent broth and, liquefied,…
Hace unos días prepare un osobuco, con paciencia ybobtuve mucho sabor, pero olvide atarlo y durante la extensa preparacion, que tomó unas 3 horas y media a fuego medio , se desprendió del hueso…caldo de gañlina, cebolla, zanahoria, apio, kion y aji…acompañados de una buena copa de vino…dejaron un excelente caldo y, licuados, uns salsa muy gustosa…
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Juan Carlos Ramirez Mesec posted an update a year ago
Today I prepared a tuna tartar, with kion, soy, avoe, lemon zuko, sea salt and pepper accompanied by avocado, with chopped onion, lemon togarachi and avoe, topped with chifles crumbs. Maybe the tuna squares were too big and the avocado could have been a little harder…but it tasted 10 out of 10….
Hoy prepare una tartar de atun, con kion, soya, avoe, zuko de limon, sal marina y pimienta acompañados de aguacate, con cebolla picada, togarachi limon y avoe, coronafo con migas de chifles. Quizás muy grandes los cuadrados del atún y el aguacate podria haber estado unnpoco mas duro…pero estuvo de sabor 10 sobre 10….
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Orsolya Csernák posted an update a year ago
Level:
Stagier
🥗✨ #GreenChallenge – Final Candidate ✨🥗
For me, nothing represents freshness and simplicity better than a classic Greek salad.
Crisp cucumbers, juicy tomatoes, crunchy peppers, and red onion – all brought together with a drizzle of extra virgin olive oil and a generous slice of feta cheese.
It’s colorful, refreshing, and healthy – a true… Read more
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Sarah Thompson posted an update a year ago
#GreenChallenge
Azerbaijani dolma with spinach oil and cucumbers in sour cream.
Azerbaijani dolma differ from Greek ones in that they are made up in squares and served warm.
I wish I’d been able to blend the oil, but I moved to a new country last week and have limited things in my kitchen.
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Magdalena Kołodziej posted an update a year ago
Pavlova with fresh forest fruits and blackcurrant sauce. Mmini pavlova with mango passion fruit cream and passion fruit curd, fresh fruits
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Kevin Godbee posted an update a year ago
Herb & Pistachio Crusted Lamb Loin with Pomegranate Gastrique, Eggplant Purée, Asparagus.
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Carlos Alberto Correa Suares posted an update a year ago
Hello good morning, can anyone tell me how to prepare wood sauce, thank you
Hola buenos días aalguien me ppuede decir como preparar salsa de leña gracias
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Pickled gherkins.
From the pickles course.
This course teaches you how to make pickles of all kinds
Level:
Executive Chef
Pepinillos encurtidos.
Del curso de encurtidos.
En este curso te enseña hacer encurtidos de todas clases
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Yonaci Díaz posted an update a year ago
Exotic heart of chinola mousse with strawberry interior, chocolate cake and yuzu & royaltine crunchy crunch
Immerse yourself in a unique sensory experience with this sophisticated chinola (passion fruit) mousse heart, which hides an explosion of fresh strawberries inside, on a base of moist chocolate sponge cake and a delicious royaltine and…
Corazón exótico de mousse de chinola con interior de fresa, pastel de chocolate y crocante de yuzu & royaltine
Sumérgete en una experiencia sensorial única con este sofisticado corazón de mousse de chinola (maracuyá), que esconde en su interior una explosión de fresas frescas, sobre una base de bizcocho húmedo de chocolate y un delicioso…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
✨ Today I tried Feta Saganaki with sesame, drizzled with honey and I have to say, it was one of those dishes that completely disarm you with its simplicity and perfect contrast of flavors.
The crispy sesame-coated crust hides warm, creamy feta, while the honey on top brings that irresistible balance between savory and sweet.
The textures and…
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Maloles Muñoz to Beatriz Torija a year ago
a year ago (edited)
Level:
Executive Chef
Progress Pickled walnuts _ Third month
Today is the day!!! It’s the day that @beatriztorijagmail-com and I publish the progress of the pickled walnuts from the course ‘Introduction to pickles’ by Robert Ruiz Moreno.
As many of you already know, we started this experiment three months ago and decided to follow up on them to see how they behave…
Level:
Executive Chef
Progreso Nueces encurtidas _ Tercer mes
Hoy toca!! Es el día en que @beatriztorijagmail-com y yo publicamos el progreso de las nueces encurtidas del curso ‘Introducción a los encurtidos’ de Robert Ruiz Moreno.
Cómo muchos de vosotros ya sabéis, iniciamos este experimento hace tres meses y decidimos hacer el seguimiento de las mismas para ver…
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Level:
Executive Chef
Progress of the ‘Pickled Nuts’ – 3rd month
Today is the day. Today, @loles-mhotmail-com and I share the progress of our experiment, the pickled walnuts, recipe from the course ‘Introduction to pickles’ by Robert Ruiz Moreno.
We started the experiment three months ago and decided to do the follow up with both of us, to be able to compare and…
Level:
Executive Chef
Progreso de las ‘Nueces encurtidas’ | Tercer mes
Hoy es el día. Hoy, @loles-mhotmail-com y yo compartimos los avances de nuestro experimento, las nueces encurtidas, receta del curso ‘Introducción a los encurtidos’ de Robert Ruiz Moreno.
Iniciamos el experimento hace ya tres meses y decidimos hacer el seguimiento las dos, para poder…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Latest version of the Spirulina Sourdough Focaccia.
This one with Serrano ham, semi-cured cheese and oregano
Level:
Sous Chef
Última versión de la Focaccia de Masa Madre de Espirulina.
Ésta con jamón serrano, queso semicurado y orégano
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hummus – one of the many delicious ways to prepare chickpeas.
It’s simple to make: soak and cook the chickpeas, let them cool, then let the food processor do the rest. Blend the chickpeas with a little cooking water, fresh onion, salt, and olive oil.
Serve with fresh herbs – parsley is the classic choice, but this time I used fresh thyme.… Read more
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Shaine Lewis posted an update a year ago
Almond Coffee Éclairs. Some improvements to be made, but a solid first attempt.
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