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Level:
Executive Chef
Piparras en vinagre
Aquí llego también con una de mis pruebas y atendiendo a la llamada de Sol para publicar en este grupo dedicado a experimentos/ pruebas.
En casa nos encantan las piparras en vinagre y cuando vi la oportunidad de hacerlas yo misma, no dudé en hacerme con ellas. Es la primera vez que las compro frescas y creo que no será la…
Rose Chan, Manuela Angulo Zuluaga and 6 others12 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
Salmorreta.
Que importante es tener una buena salmorreta para que los arroces te salgan de 10.
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Fabrizio Vindigni posted an update 6 weeks ago
Hello schoolinars, long time no post. It’s freaking hot in Italy and I don’t really feel like spending 10 days in the kitchen to prepare a fine dining meal lol.
Last Tuesday I had my cousins over to my place and I had 3 hours to prepare something. It’s not the best dinner ever but It worked
– pasta fillo cradle, chanterelles, tropea… Read more
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Viktoria Soloviova posted an update 6 weeks ago
Exotic choux with raspberry crémeux
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Sol Damiani posted an update 6 weeks ago
6 weeks ago (edited)
Level:
Scoolinary Team
🚀 The Community is evolving: Welcome to Clubs
Have more meaningful conversations, connect with the right people, and get more out of the Community.
We’ve launched Clubs: themed spaces designed for cooks who want to take it a step further.
What are Clubs?
Each Club is a space where you can:
Share your work and your processes
Exchange knowledge…Level:
Scoolinary Team
🚀 La Comunidad evoluciona: Bienvenidos a Clubs
Ten conversaciones más relevantes, conecta con las personas adecuadas y saca más valor de la Comunidad.
Hemos lanzado Clubs: espacios temáticos diseñados para cocineros que quieren ir un paso más allá.
¿Qué son los Clubs?
Cada Club es un espacio donde puedes:
Compartir tu trabajo y tus…
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Juan José Orta Hernández posted an update 6 weeks ago
parmentier con huevo y pollo …. exquisito
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manqueche93-c545be posted an update 6 weeks ago
Here, while practicing with croissants, I used margarine instead of butter since I’d have to sell the product at a higher price. It changes the flavor, but people like it. I made some adjustments to the proofing temperature since mine is set to 45 degrees. After several attempts, I’ve been improving a little each day
aqui practicando con los croissant utilice margarina en vez de msnrequilla ya que tendria que vender el producto mas caro cambia el sabor pero a la gente le gusta hice unas variaciones en la temperatura de leudado ya que la mia tiene una fusion de 45 grados despues de carios intentos he ido mejorando un poco cada dia
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Jeff Walters posted an update 6 weeks ago
Who doesn’t love a fresh pizza?
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mado9742-5fd27a posted an update 6 weeks ago
Chocolate-Flavored Crusty Shells
Conchas con costra sabor chocolate
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mado9742-5fd27a posted an update 6 weeks ago
That’s how my shells are
Así mis conchas
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Shehan posted an update 6 weeks ago
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
“Mise en place.”
Qué importante es prepararse una buena “mise en place” para que no falte de nada durante el servicio. Yo aquí haciendo los fingers de pollo para mi compañera.
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Sarah Thompson posted an update 6 weeks ago
My first ever consomme is quince and ginger (local ingredients). Not easy to make, and a lot of wasted quince pulp.
Rainbow trout on beans and consomme.
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Lena Haldon posted an update 6 weeks ago
New movie that came out this month based on the life of young Anthony Bourdain. Has anyone seen it?
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Passion Sweet Elena posted an update 6 weeks ago
Good morning from Italy
My gluten free pancake.
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