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alejandra santiago ha ganado el scoolisseur Scoolisseur a year ago
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Stefano Muscariello posted an update a year ago
a year ago (edited)
Too hot weather?
Fresh salad! Caprese (tomato, mozzarella, basil), melon, mix of salads. And a rain of mixed seeds.
Too hot weather?
Fresh salad! Caprese (tomato, mozzarella, basil), melon, mix of salads. And a rain of mixed seeds.
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Abraham Sira ha ganado el scoolisseur Scoolisseur a year ago
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Advanced Spherification Techniques 💥 When mastering the base is no longer enough.
This course takes you beyond direct and reverse spherification: learn how to create hot, multiple, crispy, liquid and irregularly shaped spheres.
🎯 Textures that surprise, technical precision and a new dimension in applied creativity.👉 Also…
Level:
Scoolinary Team
💥 Nuevo curso: Técnicas Avanzadas de Esferificación 💥 Cuando dominar la base ya no es suficiente.
Este curso te lleva más allá de la esferificación directa e inversa: aprende a crear esferas calientes, múltiples, crocantes, líquidas y con formas irregulares.
🎯 Texturas que sorprenden, precisión técnica y una nueva…Translated from Spanish -
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
A refreshing summer dish, a bit old fashioned but with a modern touch.
Cantaloupe melon with Iberian ham and good herbs, to give a touch of freshness in this hot summer.
I have emptied the melon making little balls to make it prettier, I think!
Level:
Executive Chef
Un plato refrescante de verano, un poco viejuno pero con un toque actual.
Melón cantalupo con jamon ibérico y hierva buena, para dar un toque de frescor en este caluroso verano.
El melón lo he vaciado haciendo bolitas para que quedara más bonito creo yo!!
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Jorge González Vidal posted an update a year ago
I share a photo of a roasted rosemary lamb leg… A delight!!!!
Comparto foto de una pierna de cordero al romero asada… Una delicia!!!!
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Dreaming of fabulous breakfasts
Level:
Executive Chef
Soñando con desayunos fabulosos
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Sussan Estela Olaya posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
I close this weekend and Sunday with my #epicfall.
Yes, the stars and planets aligned today to make this post, hahaha!
To keep it short, I’m going to tell you that today I was preparing a gift for a friend who is not going through a good time.My idea was to make alfajores because they are her favorite, and I say it was because they never…
Level:
Scoolinary Team
Cierro este fin de semana y domingo con mi #epicfall.
Sí! Los astros y planetas se alinearon hoy para poder hacer este post, ¡jajaja!
Para no hacerlo tan largo, les cuento que hoy me disponía a preparar un regalo para una amiga que no está pasando por un buen momento.Mi idea era hacer alfajores por que son sus favoritos, y digo era porque…
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Kevin Godbee posted an update a year ago
Chicken Cacciatore with Trottole. Just when I think I know all the pasta shapes I discover a new one. This is actually my second dish with it since I discovered it in May. Trottole means spinning top in Italian, hence the shape of this twirly, thick pasta. Its tightly wound, spiral shape holds the maximum amount of sauce making each bite…
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Elena Pintado Paredes posted an update a year ago
Without going any further today when decorating my son’s cake the ganache was too liquid (it was too hot) and had no consistency for cubrir😵💫
I put it in the fridge for two hours and was able to decorate it but it wasn’t the prettiest cake in the world🤣
#epicfail
Sin ir más lejos hoy al decorar la tarta de mi hijo la ganache estaba demasiado líquida (hacía mucho calor) y no tenía consistencia para cubrir😵💫
Lo metí dos horas al frigo y pude decorarla pero no fue la tarta más bonita del mundo🤣
#epicfail
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Novella Ciccone posted an update a year ago
Il mio secondo esperimento di food photography. Il soggetto sono sempre le brioches di Antonio Bachour, ma questa volta in versione Brioche Sucreè. Non ho sfondi a disposizione, e quindi lo sfondo è sempre il mio tavolo da pranzo 😅, ma ci provo lo stesso. Che ne pensate?
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
More disasters in the kitchen 🤭
I love calamari, in rings, fried as they make them in the north, like the Cantabrian rabas 🦑 with a very light batter with flour.
Despite this, for a change and to try something different, I tried a different batter, more armed ….
The result couldn’t have been worse: soft, not at all crunchy, very unappetizing…
Level:
Executive Chef
Más desastres en la cocina 🤭
Me encantan los calamares, en anillas, fritos como los hacen por el norte, como las rabas cántabras 🦑 con un rebozado muy ligero con harina.
Pese a ello, por cambiar y probar algo distinto, probé un rebozado diferente, más armado…
El resultado no pudo ser peor: blando, nada crujiente, muy poco apetecible…
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Betza Medina to Sol Damiani a year ago
a year ago (edited)
Today I share with you my mixed dish from two courses, gnocchi in cheese bechamel sauce, the gnocchi are made with the recipe from the Italian fresh pasta course by chef Juan Manuel Umbert and the bechamel sauce from the French cooking techniques course by chef Bruno Stril, my personal touch, the fried rice noodles, passed through a mixture…
Hoy les comparto mi plato mezcla de dos cursos, gnocchi en salsa bechamel de queso, los gnocchi están hechos con la receta del curso de Pasta fresca italiana del chef Juan Manuel Umbert y la salsa bechamel del curso Técnicas de la cocina francesa del chef Bruno Stril, mi toque personal, los fideos de arroz fritos, pasados por una mezcla de sal…
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Kim pho posted an update a year ago
Street food en Grèce 🇬🇷
Au menu : souvlaki pita au poulet avec tzatziki cours: Greek cuisine – Irini Tzortzoglou
🧄🥒🔥 Grillé sur plaque avec amour, mangé avec les doigts, comme tout bon plat qui mérite qu’on s’en mette partout.
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
And for dessert…
Y de postre…
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