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Maloles Muñoz ha alcanzado el level Executive Chef a year ago
Level:
Executive Chef
Lana Mihajlović, Mercedes Minaya Palacios and 4 others7 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Vegan hazelnut gianduja ice cream from Máximo Cabrera’s Vegan Ice Cream Course.
Accompanied by pieces of healthy vegan oatmeal cookies and 70% dark chocolate.
The ice cream is made with raw cashew nut base cream, hazelnut paste, cocoa butter, cocoa, salt, Madagascar bourbon vanilla paste and agave syrup.
#icecreamchallenge Amateur
Level:
Sous Chef
Helado Vegano de Gianduja de Avellanas del Curso de Helados Veganos de Máximo Cabrera.
Acompañado de trocitos de galletas saludables veganas de avena y chocolate negro del 70%.
El helado está hecho con crema base raw de anacardos, pasta de avellanas, manteca de cacao, cacao, sal, pasta de vainilla bourbon de Madagascar y sirope de…
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Sterling Smith posted an update a year ago
First attempt @ the Black Forrest tart. Waiting for supplies so I made my version.
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maria tobar posted an update a year ago
Oreo Cheesecake!
The cheesecake course was amazing, the Oreo one, one of my favorites!
Cheesecake de Oreo!!
El curso de cheesecake fue increíble, el de Oreo, uno de mis favoritos!
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maria tobar posted an update a year ago
#IceCreamChallenge
Hibiscus and watermelon sorbet. Decorated with yogurt popcorn and rose water, sponge cake and strawberry culis.
Ingredients used include watermelon and hibiscus juice, sugar, dextrose, invert sugar and glucose powder. For the popcorn I used liquid nitrogen and the cake was made with a siphon. I am an amateur and I like to…
#IceCreamChallenge
Sorbete de jamaica y sandía. Decorado con palomitas de yogurt y agua de rosas, bizcocho y culis de fresa.
Entre los ingredientes utilizados está jugo de sandía y jamaica, azúcar, dextrosa, azúcar invertida y glucosa en polvo. Para las palomitas utilice nitrógeno líquido y el bizcocho fue realizado con sifón. Soy amateur y me…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Wild asparagus al dente
Asparagus peeled and cooked for one minute, then put on ice so as not to lose this beautiful color.
On them a cream of different cheeses with cream.
To decorate some pink and green pepper balls
Level:
Executive Chef
Espárragos trigueros al dente
Espárragos pelados y cocidos un minuto, después puestos en hielo para no perder este bonito color.
Sobre ellos una crema de diferentes quesos .
Para decorar unas bolitas de pimienta rosa y verde
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌟 If this were your best year as a professional… What would you like to find in this community to make it happen? 💬 Tell us what would add value, inspire or drive you.
We want to build this space with you and for you 💛Level:
Scoolinary Team
🌟 Si este fuera tu mejor año como profesional… ¿Qué te gustaría encontrar en esta comunidad para que eso suceda? 💬 Cuéntanos qué te sumaría valor, te inspiraría o te impulsaría.
Queremos construir este espacio con vos y para vos 💛Translated from Spanish -
Nerea Maiztegi Santillán posted an update a year ago
a year ago (edited)
Chicken and broccoli burgers.
They are delicious and juicy, baked in the oven.
Ideal for the kids to eat broccoli.
They go great with an aioli as an accompaniment.
Hamburguesitas de pollo y brócoli.
Quedan riquísimas y jugosas, al horno.
Ideal para que los peques coman brócoli.
Les va genial un alioli como acompañante.
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yelda.tepe posted an update a year ago
From the French cooking technique lessons, I tried the Gnocchi Parisienne, with caramelized carrots, fried beans and tender braised upper leg of lamb with Thyme sauce
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Roast suckling lamb. Sometimes I experiment with the embers and the closed barbecue at controlled temperature and indirect fire; I have also cooked it sometimes in sous vide cooking… but most of the time I must confess that I use tradition and conventional oven. Seasoned with salt and pepper, sprinkled with a mixture of crushed garlic and…
Level:
Executive Chef
Cordero lechal asado. A veces experimento con las brasas y la barbacoa cerrada a temperatura controlada y fuego indirecto; también lo he cocinado en ocasiones en cocción sous vide… pero la mayor parte de las veces he de confesar que tiro de tradición y de horno convencional. Salpimentado, pringado de una mezcla de ajo machacado y manteca de…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🎥 Do you accept the challenge? #IceCreamChallenge. Create an ice cream with technique and personality. Matias Dragun will be the Jury. There are 250 scoolipoints at stake and only one Scoolinar will conquer them 🍨🔥.
Level:
Scoolinary Team
🎥 ¿Aceptas el reto? #IceCreamChallenge. Crea un helado con técnica y personalidad. Matías Dragun será el Jurado. Hay 250 scoolipoints en juego y sólo un Scoolinar los conquistará 🍨🔥
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cooked leeks with mussels au gratin
Leeks cooked at low temperature
Then a roux of mussel broth and white wine, chopped steamed mussels, spring onion and hot bell pepper.
I cover the leeks with the roux and breadcrumbs and put them to gratin.
Garnish with steamed mussels, chili threads, and chives
Level:
Executive Chef
Puerros cocidos con mejillones gratinados
Puerros cocidos a baja temperatura
Después una roux de caldo de mejillones y vino blaco, mejillones al vapor picados, cebollita tierna y pimiento picante.
Cubro los puerros con la roux y pan rallado y pongo a gratinar.
Para decorar mejillones al vapor, hilos de chile, y cebollino
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Robert Brangle Jr posted an update a year ago
#icecreamchallenge
Tastachio Mocha Fudge.
This is made with Tastachio Nut Butter as the key ingredient. Tastachios are wood fire roasted pistachios providing a savory, smoky flavor. I use a combination of honey and maple syrup as my sweetening agent.
Ingredients:
Heavy Cream, 2% milk, eggs (tempered), Tastachio Nut Butter, Honey, Maple…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
already taking advantage of all the new points in Masters Game?
Now you can earn even more Scoolipoints for things you already do: completing courses, leaving positive reviews on Trustpilot and Google… and even renewing your subscription!
👨🍳 Every point gets you closer to the Executive Chef level and a free renewal.💥…
Level:
Scoolinary Team
🎯 ¿Ya estás aprovechando todos los nuevos puntos en Masters Game?
Ahora puedes sumar muchísimos más Scoolipoints por cosas que ya haces: completar cursos, dejar reseñas positivas en Trustpilot y Google… ¡y hasta renovar tu suscripción!
👨🍳 Cada punto te acerca al nivel Executive Chef y a una renovación gratuita.💥¿Ya estás jugando? No dejes…
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Pablo Pena Carabel posted an update a year ago
Taking advantage of San Juan and the sardine season. A cured and smoked sardine, on a corn cream, toasted bread and an air of albariño with lime, to provide a citric and acid touch. The idea is a reinterpretation of the typical food of Galicia in san juan, sardine on a corn bread accompanied with a white wine
Aprovechando San Juan y la temporada de la sardina. Una sardina curada y ahumada, sobre una crema de maíz, tostones de pan y un aire de albariño con lima, para aportar el toque cítrico y ácido. La idea es una reinterpretación de la comida típica de Galicia en san juan, sardina sobre un pan de maíz acompañado con un vino blanco
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