-
Diego Rodarte posted an update a year ago
No es parte de ningún reto, pero creo es lo más bonito que he hecho hasta hoy, escultura referencia a kintsugi en chocolate blanco, con relleno en capaz de sabores y grietas marcadas con caramelo salado, en las capaz tiene una galleta, un gel, arroz y espuma
Beatriz Piedras, Sussan Estela Olaya and 6 others4 Comments- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
La más clásica de todas las croquetas, la más rica (al menos para mí), la que no puede faltar en ninguna carta de restaurante o bar de tapeo, a la que siempre vuelves después de probar otros sabores o innovar: la croqueta de jamón.
Es sin duda mi favorita… de hecho, la primera foto que compartí en esta comunidad, eran precisamente unas…
- View more comments
-
Sónia Maria Rodrigues Quintela posted an update a year ago
Boa tarde hoje venho partilhar convosco uma receita que fiz por primeira vez e que ficou deliciosa
No norte de portugal ha um prato muito famoso que e francesinha .entao nesta receita recriei a francesinha em rissois de francesinha
- View more comments
-
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Ham Croquette
#CroquetaChallenge
Until now, croquettes meant only one thing to me—those made with mashed potatoes. But then, Scoolinary Academy challenged me to broaden my horizons and revealed that I had been living in a delusion. Chef Chema Soler introduced me to the world of Spanish croquettes—creamy on the inside, crispy on the outside, and…
- View more comments
-
kifah sabi alaish posted an update a year ago
- View more comments
-
Maksim Golub posted an update a year ago
A couple of days ago I joined this wonderful community and came across an interesting teacher named David Bies. His course is called American Brunch. I immediately started with the first recipe and it was simply amazing! The incredible taste of this dish amazed me and my friend. It is so simple and parasitically beautiful 😍 David, if you see… Read more
- View more comments
-
Maloles Muñoz posted an update a year ago
Level:
Executive Chef
Tengo que irme , enfriando se queda… os cuento a la vuelta de que se trata. Solo os dire que huele a gloria bendita ❤️❤️
Que paseis una bonita tarde
- View more comments
-
Jaime Javier Camino posted an update a year ago
Oklahoma onion burger..
- View more comments
-
Orsolya Csernák posted an update a year ago
Level:
Stagier
Yesterday, I had a delightful baking session and crafted two exquisite tarts:
1. Salted Caramel Tart with White Chocolate Decoration
A rich and creamy caramel filling with just the right touch of saltiness, perfectly balanced with a delicate white chocolate decoration that adds elegance and flavor.
2. Lemon Curd Tart
A refreshing and… Read more
- View more comments
-
Carlos Sancho Gomez posted an update a year ago
a year ago (edited)
#CroquetaChallenge
Por fin participo en un reto! He preparado las croquetas de jamón de Chema Soler en muchas ocasiones, así que está vez he probado las de boletus: una maravilla!
– He utilizado setas congeladas: boletus, champiñón, shiitake, cardo y nameko. Desde luego el caldo hace la diferencia.
– La bechamel finalmente fue 65/35 de…
- View more comments
-
Pergola Brew posted an update a year ago
I finally learned how to make bi-color pain au chocolat. This made my skills in to next level and would like to learn more!
- View more comments
-
Estevan Moreno posted an update a year ago
Greek Vegtable Medley with Italian White Wine Garlic Cream Sauce Over Rice
Washed and cut half an egg plant, one whole small yellow squash, half of a beet, and one whole head of colliflower into medium size florets. Rinsed in strainer put aside. In a sperate bowl made the Greek sauce which consided of;
2 cup Greek yogurt
4 tbs olive oil
3…
- View more comments
-
KIM TUYEN PHO posted an update a year ago
Fried Chicken Recipes from Chefs Grace Yung and Neil Harkins
Today, I made Nashville hot chicken and chicken katsu for homemade burgers.
We love the Nashville chicken because it’s juicier than katsu.
The burgers are also homemade (first try—recipe found on YouTube)! 🍔
- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Pimientos del piquillo rellenos de atún
Un clásico de la cocina, pasa como con las croquetas se pueden rellenar de lo que más nos guste
He sofrito cebolleta en brunoise, he hecho una bechamel clarita y he puesto desmenuzado atún en conserva sin su aceite..
Después he rellenado los pimientos, con los pimientos rotos, una guindilla y más…
- View more comments
-
R Thibodeaux posted an update a year ago
The perfect medium rare USDA Prime ribeye basted in rosemary butter.
- View more comments
- Load More
