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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
6 weeks ago (edited)
Level:
Sous Chef
Tataki de atún con ajo blanco de azafrán.
Os presento mi tataki de atún con ajo blanco de azafrán. El atún lo he marcado en la sartén unos segundos, lo enfrié y después corté en finas láminas; la espiral es un ajo blanco al que añadí un poco de azafrán de La Mancha, para darle un toque diferente. #FishChallenge
Fabrizio Vindigni, jaddygonzalez and 7 others4 Comments- View more comments
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Zouhair Bellout posted an update 6 weeks ago
This fish is called Pompano, a very popular fish in Florida.
2 preparations.
First one: Crudo style with fruit salsa and nappa cabbage salad
Second one: this is a dish I grew up with . Fish tagine with potatoes, tomatoes peppers and a sauce called chermoula. Along with preserved lemons and cilantro.
Cheers!
@#FishChallenge
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Chris Goddard posted an update 6 weeks ago
Fresh Ahi Tuna Sashimi with Wasabi dots and a Pickled Ginger rose. Ahi sliced per the technique in the Sushi and Sashimi course.
Deep Fried Beer Batter Cod with Sidewinder Fries, tartar sauce and fry sauce.
Broiled Thai Chili Glazed Salmon served over a vegetable medley of baby bok choi, green onions, sweet onion, red bell pepper and mushrooms.
#FishChallenge
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Fabrizio Vindigni posted an update 6 weeks ago
6 weeks ago (edited)
#fishchallenge
Well, i love cooking fish. I have plenty of dishes with fish. Lets apply a couple of them.
This is a mackerel mosaic, salted with a light western style ponzu sauce, finished with a dark beer glaze and a salad with lambs lettuce, pine nuts and raisins.
Peace✌🏼
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angelina_57 posted an update 6 weeks ago
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Virginia Nadal posted an update 7 weeks ago
7 weeks ago (edited)
Comparto una tarta con forma de ketchup que he hecho para el 17 cumpleaños de mi hijo. Espero que os guste. Me apunto al challenge 😉
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Juan Rodríguez posted an update 8 weeks ago
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Ana Tejedor posted an update 8 weeks ago
8 weeks ago (edited)
#BreadChallenge
Tambien he hecho este pan rústico de multicereales con masa madre inspirado en el curso de Hans Ovando. Es todo un espectaculo de sabor. Y todo el desarrollo de la masa es pura diversion. Con este curso me he quitado el miedo a la masa madre y al pan.
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Ana Tejedor posted an update 8 weeks ago
8 weeks ago (edited)
Comparto mi pan rústico 100% masa madre inspirado en el curso panes creativos de Hans Ovando. Empecé haciendo mi masa madre desde cero, por primera vez y es impresionante. Y desde luego que las recetas de ese curso son infalibles. Utilice amasado en máquina con gancho, dos reposos de media hora, 24 h en nevera y de ahi atemperar, formar,…
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Viktoria SOLOVIOVA posted an update 8 weeks ago
#BreadChallenge
I love baking bread. I’m currently learning how to work with sourdough. My favorite bread these days is a combination of sourdough and yeast. I bake bread using Hans Ovando’s New York Bagel recipe. I don’t blanch the dough in hot water. After fermentation, I shape the bread. The end result is an airy, porous product, perfect…- View more comments
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Edgar_GR posted an update 8 weeks ago
8 weeks ago (edited)
#BreadChallenge
Amateur
Inspiración
Brioche clásico francés, adaptado a circunstancias reales. Me fui arriba e hice dos para darle al vecino.Cuando leí los puntos del desafío, quise hacer un señor pan. Elegante, fuerte, serio.
Pero parece que su madre (la masa) estaba de vacaciones y no tenía ninguna intención de activarse como cuando toca sacar…
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Ersi Moscahlaidis posted an update 2 months ago
2 months ago (edited)
This is a classic AP flour brioche bread for sandwiches, that I make daily. The fermentation is in 3 stages, one hour after making the dough, overnight retard in the fridge and one hour final proof after shaping. I just love working with any kind of dough, as it has endless possibilities. #BreadChallenge
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Zouhair Bellout posted an update 2 months ago
This is a sourdough loaf that i made at home, i used both bread flour and whole wheat flour. The fermentation happened in 2 stages ( bulk fermentation and overnight retard in the fridge. ) I became obsessed with how the yeast work with all the variables . As a kid i watched my mother used sourdough starter in the bread she made and her…
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Fairus Azlan posted an update 2 months ago
# BreadChallenge (Amateur) – Buttermilk Loaf
I used bread flour, buttermilk, dry yeast, honey, sea salt, water for steaming and oil to grease. After kneading, I placed the dough on a lightly oiled parchment paper, shaped into a round and set aside covered with a tea towel to rest and double in size for 1 hour. After 1 hour, I gentle knock it…
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Iván Navas posted an update 2 months ago
#BreadChallenge
Mi inspiración fue de el pan de campo con Poolish.
En esta receta utilice una harina todo uso, hice una fermentación de 12 horas de poolish, el horneo fue de 1 hora y 15 minutos ya que es el tiempo que e calculado en mi cocina, ocupo este tipo de fermentación ya que todavía no e logrado preparar masa madre.
Con la misma receta…- View more comments
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