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Daniela Duran posted an update a year ago
Parmigiana or Ratatouille? With spicy sauce with drops of olive oil and parsley
Parmigiana o Ratatouille? Con Salsa picante con gotitas de oliva y perejil
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Lana Mihajlović, Judy Keegan and 3 others2 Comments- View more comments
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Kevin Godbee posted an update a year ago
Escargot take two. That’s how it is supposed to look with the right amount of garlic herb butter. (The first time I didn’t have enough.)
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I have been several days without uploading anything, or do much food, today I made for lunch a homemade bread. Here I leave the result, the crumb this time I have come out more loose.
Level:
Sous Chef
Llevo varios dias sin subir nada, ni hacer gran cosa de comida, hoy he hecho para almorzar un pan casero. Aqui os dejo el resultado, la miga esta vez me ha salido mas suelta.
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Wesley Galvis ha ganado el scoolisseur Scoolisseur a year ago
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
For the Alfajores Course an approach to Alfajores de Maicena. For flavoring, instead of lemon zest, I used orange zest, a teaspoon and a half of dark rum, which resulted in a warm and tropical flavor aroma. The homemade dulce de leche turned out very light despite an additional 20 minutes in the pan and finally, waiting for a caramel color,…
Para el Curso Alfajores una aproximación a los Alfajores de Maicena. Para aromatizar, en lugar de rajadura de limon, use rayadura de naranja, una cucharadita y media de ron oscuro, que resulto en un aroma sabor calido y tropicsl. El dulce de leche casero me resultó muy claro pese a unos 20 minutos adicionales al sarten y finalmente, esperando…
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Srija Gottumukkala posted an update a year ago
chocolate cheesecake from chef Elena Adell’s course!!!!!
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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.
This challenge is for those who know how to transform ingredients into concept, technique into art and color into emotion. If green can tell a story on your plate, you’re ready for the #GreenChallenge.
🌱 Chromotherapy in action
did you know that the color green on your…
Level:
Scoolinary Team
🚀#GreenChallenge. El verde no es solo un color, es una decisión creativa.
Este reto es para quienes saben transformar ingredientes en concepto, técnica en arte y color en emoción. Si el verde puede contar una historia en tu plato, estás listo para el #GreenChallenge.
🌱 Cromoterapia en acción
¿Sabías que el color verde en tu plato no solo…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Income Statement Analysis 💥 Knowing how to cook is only part of the business.
This course helps you interpret the numbers that determine whether your project is profitable or not: costs, margins, EBITDA and revenue structure. Ideal for those who want to make decisions based on data, not just intuition.
Also available in Spanish 👉 …
Level:
Scoolinary Team
💥 Nuevo curso: Análisis de la Cuenta de Resultados 💥 Saber cocinar es solo una parte del negocio.
Este curso te ayuda a interpretar los números que determinan si tu proyecto es rentable o no: costes, márgenes, EBITDA y estructura de ingresos. Ideal para quienes quieren tomar decisiones basadas en datos, no solo en…
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Paola Alachio posted an update a year ago
Hello I share with you my strawberry and cream tart 😌.
Hola les comparto mi tarta de frutillas y crema 😌
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Kevin Godbee posted an update a year ago
Garlic Chili Chicken – a British-Indian dish that is popular in the UK, but not really known much elsewhere. There’s a lot of garlic in this dish – sliced garlic, garlic-ginger paste, and garlic pickle. It’s the triple crown of garlic. Green chilis are another must – Serrano peppers in this case – give it some nice heat. There’s more than a…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Making a hollandaise sauce. I keep insisting even though half of the times I’ve made it, it cuts, and the other half comes out… but not with the texture I’d like. I have tried all the possible tricks… but it doesn’t matter. It’s clear that there are preparations that are not for one, and hollandaise is mine. What is it that you can’t resist?
Level:
Executive Chef
Haciendo una salsa holandesa. Sigo insistiendo pese a que la mitad de las ocasiones en que la he preparado se corta, y la otra mitad sale… pero no con la textura que querría. He probado todos los trucos posibles… pero da igual. Está visto que hay elaboraciones que no son para uno, y la holandesa es la mía. ¿Qué se os resiste a vosotros?
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Nevena Michelle Nikolic posted an update a year ago
Crowns, fresh egg pasta, stuffed with shrimp bisque, with prawns marinated in lime and soy sauce.
Here you will see two different plates, always accompanyed with dried oregano and a drizzle of garlic oil infused 24/h 🍋🟩🦐🍝
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Yolanda Arias posted an update a year ago
I made this pickled rabbit in the traditional way, like the quails in the pickling course, it was delicious!
Este conejo escabechado lo hice a la manera tradicional, comlas codornices del curso de escabeches, quedó delicioso!
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Nevena Michelle Nikolic posted an update a year ago
Fresh pasta at home☺️
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Betza Medina posted an update a year ago
a year ago (edited)
Following in the same line of Sussan, who presented a typical bread of his country, I want to show you my preparation of one of the most typical breakfasts of my Mexico, the Molletes, bread with mashed beans, in this case, the protein is composed of Mexican chorizo, bacon and turkey ham; all this, topped with manchego cheese, crowned with Pico de Gallo.
Siguiendo en la misma línea de Sussan, que presentó un pan típico de su país, quiero mostrarles mi preparación de uno de los desayunos más típicos de México, son los Molletes, pan con puré de frijoles, en este caso, la proteína se compone de chorizo mexicano, tocino (bacon) y jamón de pavo; todo esto, gratinado con queso manchego, coronado…
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