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Jorge González Vidal posted an update a year ago
Empanada de carrillera with sauce of its own juices, recipe by Clara Villalón in the Traditional Spanish Cooking course. Of course, without the oyster sauce, which I could not find in the stores. I experimented with Xantana, using it for the first time, to give consistency to the sauce and the result was very good. A good recipe!!!!
Empanada de carrillera con salsa de sus propios jugos, receta de Clara Villalón en el curso de Cocina Tradicional Española. Eso sí, sin la salsa de ostras, que no la encontré por las tiendas. Experimenté con Xantana, usándola por primera vez, para darle consistencia a la salsita y el resultado ha sido muy bueno. Una buena receta!!!!
Translated from Spanish
Lana Mihajlović, Nicolás Osvaldo Parma and 7 others6 Comments- View more comments
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Mohammad eskandar nejad posted an update a year ago
hello i am watching gelato course . i have some questions . mentor is teaching good but the problem is he didn’t discuss about how to use blast freezer and batch freezer . and also he didn’t cover how balancing our gelato with different ingredients like banana or cake in the gelato . that would be great if someone guide me to find my answers .
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alejandra santiago posted an update a year ago
Chocolate cake with parchita cream!
Pastel de chocolate con crema de parchita !!
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Juan Carlos Ramirez Mesec posted an update a year ago
Summer salad…with apple cider vinegar, extra virgin olive oil, honey and salt…
Ensalada de verano…con vinagre de manzana, aceite de oliva extra virgen, miel y sal…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📬 C ommunity Newsletter – July 2025
Hello Scoolinars,
July is moving forward, and for those of us who live the kitchen with dedication – whether from the responsibility of managing a Community to a professional kitchen, an entrepreneurship or a passionate pursuit at home – this is a good time to pause, refine the palate and continue sharing…
Level:
Scoolinary Team
📬 Carta de la comunidad – Julio 2025
Hola Scoolinars,
Julio avanza, y para quienes vivimos la cocina con entrega —ya sea desde la responsabilidad de gestionar una Comunidad hasta una cocina profesional, un emprendimiento o una búsqueda apasionada en casa—, este es un buen momento para hacer pausa, afinar el paladar y seguir compartiendo…
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Stefano Muscariello posted an update a year ago
a year ago (edited)
Full meal. Carbohydrates (focaccia genovese), meat (piork burger), salad (mix). And a signature barbecue sauce.
Full meal. Carbohydrates (focaccia genovese), meat (piork burger), salad (mix). And a signature barbecue sauce.
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Mariana Davidescu ha ganado el scoolisseur Scoolisseur a year ago
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Manuel Rojas Aponte ha ganado el scoolisseur Scoolisseur a year ago
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Estefania Lozano Ragel ha ganado el scoolisseur Scoolisseur a year ago
Level:
Sous Chef
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Estefania Lozano Ragel ha ganado el scoolisseur Scoolisseur a year ago
Level:
Sous Chef
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Stefano Muscariello posted an update a year ago
My latest Focaccia Genovese. The video size is too heavy to upload, Sorry
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Bandido Burger posted an update a year ago
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
#epicfail
Here I leave some chocolate chip scones that I made but they came out hard as rocks, some time ago I made them and I do not remember well because they came out so hard, they look very good but the result was very bad.
Level:
Sous Chef
#epicfail
Por aqui os dejo unos bollitos con pepitas de chocolate que hice pero salieron duros como piedras, hace tiempo que los hice y no me acuerdo bien porque salieron tan duros,tienen muy buena pinta pero el resultado fue malisimo.
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Kim pho posted an update a year ago
J’ai essayé de faire une omelette aux patates et au thon (cours Spanish omelette). Ce fut un désastre : l’intérieur était encore liquide et la présentation, très imparfaite. C’est un plat qui paraît simple, mais non ! Si c’était à refaire, je le tenterais en plus petite portion.
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Paul Rigby posted an update a year ago
Red pepper and caper bruschetta with manchego cheese
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