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Lana Mihajlović posted an update 5 weeks ago
Level:
Sous Chef
Today’s little kitchen project…fig jam.
These beauties are washed, trimmed, and quartered, and now they’re ready for the pot. I’m keeping the skins on because that’s where a lot of the flavor, color, and texture lives. 🙂
Now comes the fun part… figuring out whether to keep it classic or sneak in a little vanilla, cinnamon… maybe…
Mercedes Delgado de Miguel, Maloles Muñoz and 3 others8 Comments- View more comments
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Dilip Chettri posted an update 5 weeks ago
Baby chicken with grill vegetable and lemon herb butter sauce
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Juan sebastian Torres S posted an update 5 weeks ago
hola !! pasta a la huancaina con un lomo salteado !!
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
Producto español.
Una paellita de presa ibérica, setas y ajos tiernos y, para decorar, la bandera de España, jajjajaj
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Kerry Woolford posted an update 6 weeks ago
Del curso roles de canela ame la receta y el sabor buenísimo. 😋
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Jade Bosch posted an update 6 weeks ago
One of the easiest Korean dishes, Japche! Super yummy and savory!😋
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irmasari hendriadi posted an update 6 weeks ago
6 weeks ago (edited)
Hi Chef, I’d like to clarify the chocolate sablé recipe from Antonio Bachour. I noticed that it uses the same amount of flour as the other plain sablé recipe, with cocoa powder added on top. Is the cocoa powder meant to be added in addition to the full amount of flour, or should it replace part of the flour?
I followed the formula as written,…
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Sol Damiani to Johnny Jesús Mendoza 6 weeks ago
6 weeks ago (edited)
Level:
Scoolinary Team
🐟 From the Classroom to the Plate: Ceviches | Link to the event
Everything is all set for our next From the Classroom to the Plate event!
As I mentioned earlier, our host will be Johnny Jesús Mendoza @jjmendozaalmeidagmail-com, a chef, teacher, and ceviche enthusiast. Johnny will lead the event and join us in sharing experiences, techniques,…
Level:
Scoolinary Team
🐟 Del Curso al Plato: Ceviches | Enlace para el encuentro
¡Ya está todo listo para nuestro próximo Del Curso al Plato!
Como les adelanté, nuestro host será Johnny Jesús Mendoza @jjmendozaalmeidagmail-com , chef, docente y apasionado de los ceviches. Johnny será quien lleve adelante el encuentro y nos acompañe a compartir experiencias,…
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Sol Damiani posted an update in the club
6 weeks agoScoolinary News 6 weeks agoLevel:
Scoolinary Team
🍸 Vodka isn’t “neutral” once you know how to taste it.
The new course , “Vodka: Origin and Tasting,” featuring expert Monique Farah, is now available. Learn to distinguish profiles based on their raw ingredients, taste like a pro, create pairings and infusions, and better recommend each vodka at the bar.
What do you usually evaluate first when…
Level:
Scoolinary Team
🍸 Un vodka no es “neutro” cuando sabes cómo catarlo.
Ya está disponible el nuevo curso Vodka: Origen y Cata, con la especialista Monique Farah. Aprende a distinguir perfiles según su materia prima, catar profesionalmente, crear maridajes e infusiones y recomendar mejor cada vodka en barra.
¿Qué sueles valorar primero al catar un vodka: aroma,…
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jorge.israel_2309 posted an update 6 weeks ago
A banana bread made with skill, love, and passion
Un banana bread con buena técnica hecha con amor y pasión
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Fabián Balquinta posted an update 6 weeks ago
Hello, everyone. I’m Fabián, the Centaur from the “Prince and Centaur” team. I’m on Scoolinary looking to refine my culinary skills so I can turn them into a business…
Hola a todos. Soy Fabián, el Centauro del equipo “Príncipe y Centauro “. Estoy en Scoolinary buscando perfeccionar mis técnicos gastronómicos privadas para transformalas en empresariales…
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cturuzan-d9ec96 posted an update 6 weeks ago
Caitering.
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cturuzan-d9ec96 posted an update 6 weeks ago
Pear in wine.
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Laura Contreras Camacho posted an update in the club
6 weeks agoPastry & Bakery 6 weeks agoDubai Cake + Nutella & Cookies Rolls (David Cowcill Cinnamon Rolls Course)
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Laura Contreras Camacho posted an update in the club
6 weeks agoLab 6 weeks agoProbando, probando, 1, 2, 3…
CAKE ROLL estilo Dubai.
Adaptando la receta del curso de Rolls de David Cowcill me ha quedado crujiente y doradito por fuera. Le faltaba algo de relleno que se me escapó al meterlo en el molde y opté por abrirlo tipo tarta (luego añadí chocolate picado y kadaif, ya de perdidos al río). Creo q esta combi quedaría…
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