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Mico Eaglefeather posted an update a year ago
Un filete de portobello caramelizado con glaseado de piña y anís, y cebolla crujiente.
Jonny Leyder Moncayo, Lana Mihajlović and 7 others6 Comments- View more comments
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Daniela Duran posted an update a year ago
Empanadas de Ragu de Bondiola Breseada in parsley and garlic sauce
Empanadas de Ragu de Bondiola Breseada en salsita de perejil y ajo
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💚 #GreenChallenge
Green is not just a color, it’s a creative decision. Get inspired by dishes like Fettuccelle with green turnip, anchovies and caciocavallo or green Dim Sum Sui Mai, and create your own proposal where green is the absolute protagonist: ingredients, technique and presentation working in harmony.🌱 We want to see from intense…
Level:
Scoolinary Team
💚 #GreenChallenge
El verde no es solo un color, es una decisión creativa. Inspírate en platos como las Fettuccelle con nabo verde, anchoas y caciocavallo o los Dim Sum Sui Mai verdes, y crea tu propia propuesta donde el verde sea protagonista absoluto: ingredientes, técnica y presentación trabajando en armonía.🌱 Queremos ver desde clorofilas…
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Spinach bagels proofing. To make them, I simply added fresh spinach to the water of the standard bagel recipe. They don’t stay as green once baked, I think I would need to add artificial colouring or a lot more spinach. I’ll top it with a variety of greens and see if I can get a pretty photo for the challenge. Thanks to @sussan_scoolinaryteam… Read more
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Potato Cooking Techniques 💥 A humble ingredient, infinite possibilities.
This course teaches you to master textures, cooking and presentations to take the potato from the most classic side dish to haute cuisine creations.
Ideal for professionals looking for technique, versatility and maximum use of the product.Also available in…
Level:
Scoolinary Team
💥 Nuevo curso: Técnicas de Cocina con Patata 💥 Un ingrediente humilde, infinitas posibilidades.
Este curso te enseña a dominar texturas, cocciones y presentaciones para llevar la patata desde la guarnición más clásica hasta creaciones de alta cocina.
Ideal para profesionales que buscan técnica, versatilidad y…Translated from Spanish -
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Back home
Marriage of anchovies, anchovies in vinegar, olives and peppers.
If there are some wonderful vacuum-preserved skewers in the fridge and your body resists going back to normal? Serve it nice and enjoy without remorse😎
After a few days of absolute rest and disconnection by the beach, where I haven’t cooked anything, my body gets lazy and…
Level:
Executive Chef
Vuelta a casa
Matrimonio de anchoas, boquerones en vinagre, aceitunas y pimiento.
Si en el frigo hay unos pinchos maravillosos conservados al vacío y tu cuerpo se resiste a volver a la normalidad… Sírvelo bonito y disfruta sin remordimientos😎
Después de unos dias de absoluto descanso y desconexión junto a la playa, donde no he cocinado nada,…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is my plum harvest. I have a tiny plum tree, and in 7 years I had not tasted a single one, because as soon as they start to ripen the birds eat them 😅. This year I have finally been able to pick a few. I don’t know whether to eat them as they are or to make jam 🤔.
Level:
Executive Chef
Esta es mi cosecha de ciruelas. Tengo un ciruelo pequeñito, y en 7 años no había probado ni una, porque en cuanto empiezan a madurar se las comen los pájaros 😅. Este año al fin he podido coger unas cuantas. No se si comerlas tal cual o hacer mermelada 🤔
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Zenobia Chacko posted an update a year ago
Does the ramen course have a certificate? Just finished it and cant seem to find it.
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Betza Medina posted an update a year ago
Today I want to share with you my happiness for having obtained my first 1000 scoolipoints, I started this adventure in April, it seems a short time, but I have advanced step by step, and I can assure you that thanks to Scoolinary, and the community that we have made, I am not the same cook I was at that time, this is the beginning and thank…
Hola!! Hoy quiero compartirles mi felicidad por haber obtenido mis primeros 1000 scoolipoints, esta aventura la inicié en abril, parece poco tiempo, pero he avanzado paso a paso, y puedo asegurar que gracias a Scoolinary, y a la comunidad que lhemos hecho, no soy la misma cocinera que era en ese tiempo, esto es el inicio y gracias a todos…
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Kevin Godbee posted an update a year ago
Cin Chili by Cindy Reed Wilkins – the only back-to-back winner of the CASI International Chili Championship. She has won numerous awards for her products and was featured on Throwdown with Bobby Flay. The recipe is from the “Seriously Good Chili Cookbook: 177 of the Best Recipes in the World” by Brian Baumgartner, aka Kevin Malone from The…
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Elena Pintado Paredes posted an update a year ago
These photos are not very aesthetic but I wanted to share with you the croquettes that I made on my vacation with the leftovers of a roast chicken that we ate yesterday. I followed Chema Soler’s steps and the result is a very creamy bechamel sauce with a lot of flavor. The diners loved it.
Estas fotos no son muy aesthetic pero quería compartir con vosotros las croquetas que he hecho en mis vacaciones con las sobras de un pollo asado que nos comimos ayer. He seguido los pasos de Chema Soler y ha quedado una bechamel muy cremosa y con mucho sabor. A los comensales les ha encantado.
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joseph Marie Daniella posted an update a year ago
a year ago (edited)
Hellooo I can’t complete my lesson,why? I finish all lesson chesse cake course
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Mico Eaglefeather posted an update a year ago
a year ago (edited)
Pumpkin soup with grilled oyster mushrooms
Sopa de zapallo con gírgolas a la parilla
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Marinated anchovies. Recipe from the Contemporary Andalusian Cooking Course.
They are very tasty. This time I used a special flour for frying and they are much crunchier than with normal flour.
Level:
Sous Chef
Boquerones en adobo. Receta del Curso de Cocina Andaluza Contemporánea.
Quedan muy ricos. En esta ocasión utilicé una harina especial para frituras y han quedado mucho más crujientes que con una harina normal.
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Daniela Duran posted an update a year ago
a year ago (edited)
Blancas o rosas? O podriamos probar en verde?
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