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Mandie Lowe posted an update a year ago
I’m making plain bagels following David Cowcill’s course. The instructions and demonstrations are clear and straightforward. Looking forward to tasting the results!
Check out this course: Bagels. https://www.scoolinary.com/courses/bagels
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Mary Elena Nava Wuetter posted an update a year ago
a year ago (edited)
Dear friends,
Today I am excited to share with you a gift from the heart: a beautiful video where I had the joy of imparting, together with my teenage daughter, a sweet lesson to a group of wonderful girls.
Together we learned by playing the art of creating cinnamon and pumpkin roles with a simple recipe. It was a magical moment where these…Queridos amigos,
Hoy me emociona compartir con ustedes un regalo del corazón: un hermoso video donde tuve la alegría de impartir, junto a mi hija adolescente, una dulce lección a un grupo de niñas maravillosas.
Juntas aprendimos jugando el arte de crear roles de canela y calabaza con una receta sencilla. Fue un momento mágico donde… Read more0:26
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
For the Latin American Ceviche Course, today a shrimp ceviche Ecuadorian style, with a Japanese touch, seasoned with togarashi…accompanied by fried yucca, chifles and toasted corn…
Para el Curso Ceviches Latinoamericanos, hoy un ceviche de camaron al estilo ecuatoriano, con un toque japones, sazonado con togarashi…acompañado de yuca frita, chifles y maiz tostado…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I wanted to share some photos of the process of making english muffins, which are used as a base for eggs benedict. These muffins are made in a frying pan. They turned out delicious, much better than I expected.
Level:
Executive Chef
Queria compartir unas fotos del proceso de elaboración de los english muffins, los que se usan como base de los huevos benedictinos. Unos panecillos que se hacen en sartén. Salieron riquísimos, mucho mejor de lo que esperaba.
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
#Greenchallange
“Verdant Glow”
A contemporary interpretation of traditional Ash, presented within a naturally hollowed green kohlrabi.This composition blends the indigenous flavors of Tuyserkan (Iran) with citrus foam and sunflower microgreens,bridging culinary heritage and modern aesthetics in a refined, structured form.
(Tuyserkan Kohlrabi…
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Luisa María Diaz posted an update a year ago
Tiramisu.
As a base the recipe of Oriol Lizano and without much time to take pictures 😃.
Alternate layers of cream cheese cream and coffee chocolate ganache. And the soletillas are bathed in a syrup with coffee and coffee-latte liqueur.
A delight…
Tiramisú.
Como base la receta de Oriol Lizano y sin mucho tiempo para hacer fotos 😃.
Alterna capas de crema de queso y ganache de chocolate al café. Y las soletillas están bañadas en un almíbar con café y licor de café-latte.
Una delicia…
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Srija Gottumukkala posted an update a year ago
a year ago (edited)
Oreo cheesecake from chef Elena Adell course !!! It is a must try along with the chocolate cheesecake and I would also love tips from other chefs and tell me where i could improve as well!
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍽️ Do you manage a restaurant, bar or cafeteria? Join the solidarity hospitality industry.
Registrations are now open for the 16th edition of Restaurants Against Hunger, the largest solidarity movement of the sector in Spain.Thousands of establishments have already participated in previous editions. This year, your local can also make a…
Level:
Scoolinary Team
🍽️ ¿Gestionas un restaurante, bar o cafetería? Súmate a la hostelería solidaria.
Ya están abiertas las inscripciones para la 16ª edición de Restaurantes contra el Hambre, el mayor movimiento solidario del sector en España.Miles de establecimientos ya han participado en ediciones anteriores. Este año, tu local también puede marcar la…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🔧 Notice about points for Profile Completion and Annual Renewal
Hello community 👋
We wanted to inform you that we are having a technical error with the automatic assignment of points for profile completion and annual renewal. For now, those points are not being added correctly to each user’s total.🛠️ Our team is already working to fix it, but…
Level:
Scoolinary Team
🔧 Aviso sobre los puntos por Completar el perfil y por Renovación anual
Hola comunidad 👋
Queríamos informarles que estamos teniendo un error técnico con la asignación automática de puntos por completar el perfil y por renovación anual. Por ahora, esos puntos no se están sumando correctamente al total de cada usuario.🛠️ Nuestro equipo ya está…
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Daniela Duran posted an update a year ago
a year ago (edited)
Sweet ingot collection:
Carrot Cake decorated with Frosting
Chocolate Cake with Dulce de Leche
Vanilla Cake with Dulce Leche and Raspberries
Brownie with Fudge topped with Italian Meringue
Fruit Pavlovas
Cinnamon Rolls Bicolor
Coleccion lingotes dulces:
Carrot Cake decorada con Frosting
Torta Chocolatosa con Dulce de Leche
BIzcochuelo de Vainilla con Dulce y Frambuesas
Brownie con Dulce coronado con Merengue Italiano
Pavlovas Frutales
Cinnamon Rolls Bicolor
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Juan Carlos Ramirez Mesec posted an update a year ago
Trying a pork tenderloin with fine herbs, seared and 20 minutes in the oven…maybe next time only 16 minutes…maybe it will work with a sauce made of plums and Worcestershire sauce…what do you think?
Probando una lomo de cerdo a las finas hierbas, sellado y 20 minutos al horno…quizás la siguiente vez solo 16 minutos…quizas funcione acompañado de una salsa hecha de ciruelas con salsa inglesa…que opinan?
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Kevin Godbee posted an update a year ago
Hunan Stir-Fried Beef with Hot Peppers 小炒黄牛肉 for dinner.
It was super delicious and spicy. I just learned that hot peppers can make you sneeze. That was a first. Sweating was not a first.
This inspired by a dish that Lori ordered at Barshu in London’s Chinatown. I amped up the dish with MSG. There’s also light soy sauce, dark soy sauce, oyster…
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
Hi, everyone! I hope you’re enjoying the holidays.
I’ve just returned from an amazing week in Italy and Switzerland. It’s not always easy to get back into old routines, but luckily my creativity in the kitchen hasn’t faded. Now that our garden is starting to gift us fresh veggies every day, I’ve decided to make the most of their natural… Read more
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I prefer to have a late breakfast or an early appetizer… rather than a brunch. But hey, a day is a day. Eggs Benedict is a delicious thing… with its english muffins, its bacon, its hollandaise sauce (I actually made a mousseline), its poached egg.
Being busy in the kitchen from early in the morning to prepare some eggs benedict for the…
Level:
Executive Chef
Prefiero desayunar tarde o tomar el aperitivo pronto… antes que tomar un brunch. Pero bueno, un día es un día. Los huevos benedictinos son una cosa deliciosa… con sus english muffins, su bacón, su salsa holandesa (en realidad hice una muselina), su huevo poché.
Estar liada en la cocina desde temprano para preparar unos huevos benedictinos…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
The hidden apricot tart, I tuned it today and made it with blueberries and used the rum that was macerating with the calamondins.
Level:
Sous Chef
La Tarta escondida de damasco, la he tuneado hoy y la he hecho con arandanos y he utilizado el ron que estaba macerando con los calamondines.
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