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José Ricardo Alves Bocci ha ganado el scoolisseur Scoolisseur a year ago
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Luis Gabriel Beltrán Mendez posted an update a year ago
#GreenChallenge
Green rice and creamy spinach rice
Amateur.
For this rice a little before it was ready, I blanched the spinach and mixed it with a little milk cream, this mixture was added a little at a time so that it would be quite creamy.
I accompanied it with a salad of spinach, beets, almonds, and queso costeño (similar to feta cheese),…
#GreenChallenge
Arroz verde y cremoso de espinaca
Amateur.
Para este arroz un poco antes de estar listo blanqueé las espinacas y las mezclé con un poco de crema de leche, esta mezcla la agregue de a pocos para que quedara bastante cremoso.
La acompañe con una ensalada de espinaca, remolacha, almendras y queso costeño (parecido a…
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Spirulina Bicolor Sourdough Focaccia.
The dough is made with spirulina sourdough. In the middle of the dough I put fig powder to give it a pink color.
On top it has onion, black olives, semi-cured cheese, seeds and oregano.
I followed the recipe of the Sourdough Baking Course by Martino Beira and the indications to calculate the quantity according…
Level:
Sous Chef
Focaccia de Masa Madre de Espirulina Bicolor.
La masa está hecha con masa madre de espirulina . A la mitad de la masa le puse polvo de higo tuno para darle color rosa.
Por encima lleva cebolla, aceitunas negras, queso semicurado ,semillas y orégano.
Seguí la receta del Curso de Panadería con Masa Madre de Martino Beira y las indicaciones para…
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Jérémie Rebeccai posted an update a year ago
Pork ribs, 48 hours, 65°C.
The flavors have concentrated a bit, the meat becomes more fibrous. I was not convinced. I think that at this temperature, 24horas is better. That said, I have already tried the 48hours with higher temperatures, and the result is worth it.
Ribs de cerdo, 48horas, 65°C.
Los sabores se han concentrado un poco, la carne se vuelve más fibrosa. No me ha convencido. Creo que a esta temperatura, es mejor 24horas. Esto dicho, ya he probado el 48horas con temperaturas más altas, y el resultado sí vale la pena.
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Mohamed Ahmed posted an update a year ago
Pistachio raspberry tart 😋
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Daniela Duran posted an update a year ago
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Judy Keegan posted an update a year ago
To say that this was one of the tastiest meals I have ever had is an understatment.
I’m working my way through the Mexican Cuisine course and tonights meal is my version of chilaquiles.
Yesterday I made the cooked green sauce and marinated some chicken breasts in my own mexican inspired spice mix.
Tonight, the chicken was gently fried and let sit…
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Loville Villanueva posted an update a year ago
Paella with abundant seafoods
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kehel posted an update a year ago
a year ago (edited)
Get macarons with white chocolate ganache done. All was smooth, except maybe skirts )
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Judy Keegan posted an update a year ago
Avocado.
Simply delicious. This is from the mexican cuisine course that I am working through this week.
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Judy Keegan posted an update a year ago
Mexican week for me this week. Today I made the shrinp Aguachile. As I am not a fan of large pieces of raw seafood, I butterflied the shrimp as per recipe then decided to dice them a little smaller. This also helps to be able to heap better on the corn chip. The flavour is spicy and fresh.
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Kevin Godbee posted an update a year ago
Asian-inspired Fish Soup With Cod from Bon Appétit October 2020 issue. Ingredients include shallots, lemongrass, Thai chiles, tomatoes, fish sauce, lime juice, garlic. It is super delicious and in the regular rotation since the first time I made it in 2020.
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Comfort Enitan posted an update a year ago
chimney roll is a sweet, spiral-shaped pastry that originated in Central Europe. The dough is yeast-based, soft, and slightly sweet, similar to a brioche. It’s rolled out, cut into strips, and wrapped around a special wooden or metal cylinder (the “chimney” mold).
Once wrapped, the dough is brushed with butter, rolled in sugar, and baked over an…
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Nikola Krcatović posted an update a year ago
a year ago (edited)
Krak od skute , krema od mermelada rajčice i spužva od maslinovog ulja
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Daniela Duran posted an update a year ago
#GreenChallenger Parsley sauce accompanying empanadas
#GreenChallenger Salsa de Perejil acompañando las empanadas
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