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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Pincho tosta matrimonio. Recipe from Koldo Royo’s “Pinchos y Tapas Españolas Imprescindibles” course.
Level:
Sous Chef
Pincho tosta matrimonio. Receta del Curso de Pinchos y Tapas Españolas Imprescindibles de Koldo Royo.
Translated from Spanish
Betza Medina, Judy Keegan and 4 others7 Comments- View more comments
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Mohamed Ahmed posted an update a year ago
❤️
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EDGARDO ABORDE posted an update a year ago
Flourless chocolate cake, chocolate ganache, strawberry yogurt sorbet , & dehydrated strawberries
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Isaac Mendoza Gonzalez posted an update a year ago
I made a pistachio and raspberry ice cream.
It has three layers, one of pistachio, one of raspberry and one of pistachio. And on top of the ice cream it has pistachio cream, with pistachio pieces to give it a crunchy touch.
Yo he hecho un helado de pistacho y frambuesa.
Tiene tres capas, una de pistacho, una de frambuesa y otra de pistacho. Y encima del helado tiene crema de pistacho, con trozos de pistachos para darle un toque crujiente.
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abdedaim nafid posted an update a year ago
Braised Leek in Soy Glaze, Crispy Tuile & Aromatic Garnish
Slow-cooked poireaux in a delicate soy reduction, finished with a glossy umami glaze. Topped with finely sliced aromatics and a golden lace tuile for an elegant crunch.0:14
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Janice Wong posted an update a year ago
Hi all, I was invited to post here to share my first time croissant making journey😉 A little introduction…I have been baking at home for a few years now, on and off, mostly baguette and sourdough, inspired by my family who just love bread 🥖. And finally I’m taking on the challenge making CROISSANT! I kinda messed up at proofing stage as…
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angieq327 posted an update a year ago
Making bagels 1st time. Blueberry cream cheese came out a bit thin, but did taste good.
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abdedaim nafid posted an update a year ago
Poireaux braisés à la sauce soja
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abdedaim nafid posted an update a year ago
Patė en croûte
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abdedaim nafid posted an update a year ago
Pâte en croûte
0:22
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Kevin Godbee posted an update a year ago
Miso Butter Salmon w/Blistered Shishito Peppers, Shiitake and Enoki Mushroms with Ginger Soy Sauce. I’ve made this Japanese dish many times as it’s a crowd pleaser and frequently requested.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Going to my parents’ house to see them and coming home as if I had been to the supermarket is priceless.
Level:
Sous Chef
Ir a casa de mis padres para verlos y venirme como si hubiese estado en el super no tiene precio.
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Level:
Executive Chef
Progress of the ‘Pickled Nuts’ | Second Month
Today is the day. Today, @loles-mhotmail-com and I share the progress of our experiment, the pickled walnuts, recipe from the course ‘Introduction to pickles’ by Robert Ruiz Moreno.
We started the experiment two months ago and decided to follow up on both of them, to be able to compare and see how…
Level:
Executive Chef
Progreso de las ‘Nueces encurtidas’ | Segundo mes
Hoy es el día. Hoy, @loles-mhotmail-com y yo compartimos los avances de nuestro experimento, las nueces encurtidas, receta del curso ‘Introducción a los encurtidos’ de Robert Ruiz Moreno.
Iniciamos el experimento hace dos meses y decidimos hacer el seguimiento las dos, para poder comparar y ver…
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Maloles Muñoz to Beatriz Torija a year ago
a year ago (edited)
Level:
Executive Chef
Pickled walnuts progress _ Second month
Today again @beatriztorijagmail-com and I publish the progress of the pickled walnuts of the course ‘Introduction to pickles’ by Robert Ruiz Moreno that as you know we started two months ago and we decided to follow up on them to see how they behave being in different areas of Spain. Castellar (Jaén)…
Level:
Executive Chef
Progreso Nueces encurtidas _ Segundo mes
Hoy de nuevo @beatriztorijagmail-com y yo publicamos el progreso de las nueces encurtidas del curso ‘Introducción a los encurtidos’ de Robert Ruiz Moreno que como sabéis iniciamos hace dos meses y decidimos hacer el seguimiento de las mismas para ver cómo se comportan estando en diferentes zonas de…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Quiet Luxury: My Take on Bonne Femme
Iridescent Shark à la Bonne Femme with Grilled Asparagus and Lemon Balsamic CreamWhen culinary curiosity meets the delicate simplicity of French cuisine combined with the vibrancy of seasonal vegetables, the result is a plate that pleases both the eye and the palate.
Guided by the voice of one of my…
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