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Level:
Scoolinary Team
💫 June’s Scoolistars of the Month Alert! 🌟 Congrats to for your AMAZING creations. 🏆👏 @elena-pintado-paredes @fernandosamuelmendozafernandez @mayra-delgado @mercedesminayapalaciosgmail-com @ksenia-vadaturskaia @kwnstantinamavrochi @frankiewong @bahar-gh127 @kevin-godbee
📸 They’re already on Instagram – run check them out and comment! 🎁🎉Level:
Scoolinary Team
💫 ¡Alerta de Scoolistars del Mes de Junio! 🌟 Felicitamos a por sus creaciones INCREÍBLES. 🏆👏 @elena-pintado-paredes @fernandosamuelmendozafernandez @mayra-delgado @mercedesminayapalaciosgmail-com @ksenia-vadaturskaia @kwnstantinamavrochi @frankiewong @bahar-gh127 @kevin-godbee
📸 Ya están en Instagram. ¡Corre a verlas y comenta! 🎁🎉
Accede a…Translated from Spanish -
Abril Aseneth Rodríguez Rodríguez posted an update a year ago
hello everyone, I started this course of The Artisan Bread of the XXI century: Introduction, Basics and Techniques , the first baking took me away but I started to move to the baking temperatures and this was the best result XD I think that for my first bakery course I did not do so bad, greetings to all !
hola a todos, empecé este curso de El Pan Artesano del s.XXI: Introducción, Bases y Técnicas el primer horneado se me arrebato pero empecé a moverle a las temperaturas de horneo y este fue el mejor resultado XD creo que para ser mi primer curso de panadería no me fue tan mal, saludos a todos !
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Cristina Arche posted an update a year ago
Cheesecake Éclairs from the Eclairs course, I changed the white icing for a red fruit coulis, I preferred it because it gives more color and flavor. Delicious.
Éclairs de cheesecake del curso de Eclairs, He cambiado el glaseado blanco por un coulis de frutos rojos, lo he preferido porque le da más color y sabor. Deliciosos.
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Janett Palomino Pariona posted an update a year ago
a year ago (edited)
Home Cooking : Homemade Pizza
From Luigi Di Domenico
Delicious 😋😋😋😋😋Cocina en casa : Pizza Casera de Luigi Di Domenico, riquísimo 😋😋😋😋😋
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🤖 Answer your questions 24/7 with the new Scooly: your unified assistant , smarter and adapted to your level and specialty.Sometimes the best ideas (and the best answers) come after hours.
We know that many of you study, practice or plan your recipes after the service, when there is no one on the other side to answer questions.
That’s why we…
Level:
Scoolinary Team
🤖Resuelve tus dudas 24/7 con el nuevo Scooly: tu asistente unificado, más inteligente y adaptado a tu nivel y especialidad.A veces las mejores ideas (y las mejores respuestas) llegan fuera de horario.
Sabemos que muchos de ustedes estudian, practican o planifican sus recetas después del servicio, cuando ya no hay nadie del otro lado para…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Gnocchi 💥 Few ingredients, but many variables.
This course is designed for professionals looking to master the technique and achieve gnocchi with precise texture, stable shape and a cooking that will hold up to the pass without losing quality.
Learn how to control humidity, kneading and format to obtain a reproducible and…Level:
Scoolinary Team
💥 Nuevo curso: Gnocchi 💥 Pocos ingredientes, pero muchas variables.
Este curso está pensado para profesionales que buscan dominar la técnica y lograr gnocchi con textura precisa, forma estable y una cocción que aguante el pase sin perder calidad.
Aprende a controlar humedad, amasado y formato para obtener un producto…Translated from Spanish -
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Tagliatelle with tuna and bacon.
Level:
Sous Chef
Tallarines con atún y bacon.
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Level:
Scoolinary Team
🍨 Three key points from the Masterclass with Matías Dragun
We had the luxury of having an in-depth conversation with ice cream chef Matías Dragun, in an exclusive masterclass for the Winner and those who received special mentions in the #IceCreamChallenge.
Among the topics we addressed, we highlighted three concepts especially valuable for…
Level:
Scoolinary Team
🍨 Tres claves que nos dejó la Masterclass con Matías Dragun
Tuvimos el lujo de conversar en profundidad con el chef heladero Matías Dragun, en una masterclass exclusiva para el Ganador y quienes recibieron las menciones especiales en el #IceCreamChallenge.
Entre los temas que abordamos, destacamos tres conceptos especialmente valiosos para…
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Nicolás Osvaldo Parma posted an update a year ago
Tell me about love…
Alfajores to start the week, Mar del Plata alfajores dough from the #alfajores course with chef Juan Manuel Herrera, filled with DDL with a touch of cognac and dipped in semi-bitter chocolate, others dipped in white chocolate and filled with DDL, and another with DDL plus almonds and dipped in semi-bitter chocolate with…
Háblame de amor…
Alfajores para arrancar la semana, masa de alfajores marplatenses del curso #alfajores con el chef Juan Manuel Herrera, rellenos de DDL con un toque de coñac y bañados en chocolate semiamargo, otros bañados en chocolate blanco y rellenos de DDL, y otro con DDL más almendras y bañados en chocolate semiamargo con una almendra…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Hello can you help me and tell me what edible flowers there are I know some but not all, is that I would like to go adding flowers to my dishes.gracias
Level:
Sous Chef
Hola me podeis ayudar y decirme que flores comestibles hay yo se algunas pero no todas, es que me gustaria ir añadiendo flores a mis platos.Gracias
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Luis Gabriel Beltrán Mendez ha ganado el scoolisseur Scoolisseur a year ago
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Elena Pintado Paredes posted an update a year ago
a year ago (edited)
Hello:
I share with you a cake with oreo sponge cakes and vanilla Swiss meringue buttercream. I tried to apply some tips from the course Gastronomic photography with smartphone.
I hope you like it.
Hola:
Os comparto una tarta con bizcochos de oreo y buttercream de merengue suizo de vainilla. He intentado aplicar algunos consejos del curso Fotografía gastronómica con smartphone.
Espero que os guste.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Duck confit with apricot sauce.
The confit is confit in its own fat.
The apricot sauce is made with butter and a tablespoon of oil, the confit’s own juice, brandy (I did not have port), all cooked and then passed through a turmix.
After confiting the duck I browned it at 180* for 12 minutes.
I have used seasonal fruit, I always do it with…
Level:
Executive Chef
Confit de pato con salsa de albaricoques.
El confit está confitado en su propia grasa.
La salsa de albaricoques lleva mantequilla y una cucharada de aceite, el propio jugo del confit, brandy no tenía Oporto, todo ello cocinado y luego pasado por turmix.
Después de confitar el pato le he dorado a 180* durante 12 minutos.
He aprovechado fruta de…
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Judy Keegan posted an update a year ago
Zero waste batch cooking course. Tonights dinner was another meal from the course which had some elements that were made on my batch prep day. The meal had some elements in it which the family normally wouldn’t eat. They tried it and enjoyed it.
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Luis Gabriel Beltrán Mendez posted an update a year ago
a year ago (edited)
Today I tried the classic recipe from Elena Adell’s baked cheesecake course
I have prepared cheesecake many times without the oven, as it is one of my wife’s favorite recipes. So, why not, try something different, (textures, flavors, techniques).
I liked it quite a lot, although the biggest challenge, as always; that of taking a good dessert photo. 🍰
Hoy probé la receta clasica del cuso de cheesecakes al horno de Elena Adell
He preparado muchas veces cheesecake sin necesidad de horno, ya que es una de las recetas favoritas de mi esposa. Así que, por que no, intentar algo diferente, (texturas, sabores, técnicas).
Me gusto bastante, aunque el reto mas grande, como siempre; el de tomar una buena…
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