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Sussan Estela Olaya posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
I want to share with you some pictures of the process of a typical bread from my country that I made a few weeks ago. It’s called pan caracol, it’s very popular here and one of my favorites, I hope you like it!
Level:
Scoolinary Team
Quiero compartirles unas fotos del proceso de un pan típico de mi país que preparé hace unas semanas. Se llama pan caracol, es muy popular aquí y uno de mis favoritos. ¡Espero que les guste!
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sangeethamala guduri, Lana Mihajlović and 11 others20 Comments- View more comments
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Nevena Michelle Nikolic posted an update a year ago
Prawns in tempura, accompanied by a saffron and lime sauce, with balsamic vinegar reduction 🍤🦐🥢🍋🟩🌸
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is a reverse bain marie to cool the fruit sorbet base from Sergio Dondoli’s artisan Italian ice cream course. I’m going to make lemon sorbet.
Level:
Executive Chef
Esto es un baño María inverso para enfriar la base de sorbetes de fruta del curso de Sergio Dondoli de helados italianos artesanos. Voy a hacer sorbete de limón.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Salad of cherrys and tete le mone cheese, rich and simple.
A few sprouts on top and a good virgin olive oil, some chopped anchovies, cumin and black pepper.
Level:
Executive Chef
Ensalada de cherrys y queso tete le mone, rica y sencilla.
Unos brotes por encima y un buen aceite de oliva virgen, unas anchoas picadas, cominos y pimienta negra.
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Daniela Duran posted an update a year ago
Presentacion final de los pan bao con carnita salteada y vegetales
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Mandie Lowe posted an update a year ago
Really impressed by the passion showed by Chef Ignacio Barrios in the Classic Sauces course. He treats bechamel sauce with great respect. I followed his technique to make a cheese sauce for my toddler’s mac and cheese. Now she asks for it every day.
https://www.scoolinary.com/courses/classic-sauces
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Cristina Arche posted an update a year ago
I still need more practice, but for the first test it has not been bad at all. The taste is very good, I still need to perfect the shape and texture. Croissant from the course “Croissants and pastries”.
Aún me falta más práctica, pero para ser la primera prueba no ha quedado nada mal. El sabor es bueníssimo, me falta perfeccionar la forma y textura. Croissant del Curso “Croissants y bollería”.
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kehel posted an update a year ago
a year ago (edited)
Have cooked classic cheesecake… Well, crusty base with softy cream, white chocolate glaze and berries – very delicious, ty for recipe 😅
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Daniela Duran posted an update a year ago
Tapa de Pan Bao with Carnita
Tapa de Pan Bao con Carnita
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Kevin Godbee posted an update a year ago
Crab Tortelloni with Saffron-Lobster Cream, Peas, and Chive Oil. This dish was created by focusing on delicate, luxurious flavors that highlight the sweetness of the crab and the silky mouthfeel of the fresh pasta.
Starter of Escargots à la Bourguignonne – the classic French dish of snails with garlic butter that many Italian restaurants…
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Mary Elena Nava Wuetter posted an update a year ago
a year ago (edited)
Hello friends👋.
As part of my training of the last course I’m doing “Asados al Horno” by Chef Ignacio Barrios.
Today I want to share with you the images of the recipe I made for my family’s meal>Chicken with fine herbs<.
I accompanied it with white rice, covered with the cooking sauce.
It was delicious😋, I must tell you that it took me 15…
Hola amigos👋.
Cómo parte de mi entrenamiento del último curso que estoy haciendo”Asados al Horno” del Chef Ignacio Barrios.
Hoy quiero compartirles las imágenes de la Receta que elaboré para la comida de mi familia>Pollo a las finas hiervas<.
Lo acompañe con un arroz blanco, cubierto con la salsa de la cocción.
Quedó delicioso😋, debo contarles que…
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boiko.olena14 posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Today I wanted to share with you this wine with which we have toasted at home. There are several courses related to the world of wine, which I have not yet done, also cocktails. If anyone has done any of them and has any recommendation to start with, do not hesitate to tell me
Level:
Executive Chef
Hoy os quería compartir este vino con el que hemos brindado en casa. Hay varios cursos relacionados con el mundo del vino, que todavía no he hecho, también de coctelería. Si alguien ha hecho alguno y tiene alguna recomendación para empezar, no dudéis en decirme
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Maia Meparishvili posted an update a year ago
“A delicious lemon-shaped mousse dessert with a sweet peach filling inside.”
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
My sourdough still exists 💗.
To test the mold I bought recently, I decided to prepare a loaf of bread.
I liked the bread very much and my husband fell in love with it 😍 on the other hand the mold seemed to me a marvel, since it seems that due to the grooves that has the bread does not stick 🤓.
Level:
Stagier
Mi masa madre sigue existiendo.💗
Para probar el molde que compré hace poco me anime a preparar un pan de molde.
El pan me gusto mucho y a mi esposo lo enamoro 😍 oor otro lado el molde me pareció una maravilla, ya que parece que debido a los surcos que tiene el pan no se pega.🤓
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