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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Another appetizer of causa limeña in the form of niguiri.
This is a classic but with tuna, also from the Peruvian cooking courses
Peruvian cuisine, tradition and innovation (Jorge Muñoz Castro)
The idea is in the middle and then each one takes it to his own terrain
Level:
Executive Chef
Otro aperitivo de causa limeña en forma de niguiri.
Este es un clásico pero con atún, también de los cursos de cocina peruana
Cocina peruana, Tradición e innovación. ( Jorge Muñoz Castro)
El medio la idea y después cada uno la lleva a su terreno
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Mercedes Delgado de Miguel, Beatriz Torija and 6 others7 Comments- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
new course: Introduction to Sake 💥 Are you looking to surprise your guests with something more than wine or classic cocktails?
Knowing sake is to expand your gastronomic language and offer pairings with identity.
🍶 Learn to read labels, differentiate styles and use sake as a creative and cultural argument.English version of the course here.
Level:
Scoolinary Team
💥 Nuevo curso: Introducción al Sake 💥 ¿Buscas sorprender a tus comensales con algo más que vino o coctelería clásica?
Conocer el sake es ampliar tu lenguaje gastronómico y ofrecer maridajes con identidad.
🍶 Aprende a leer etiquetas, diferenciar estilos y usar el sake como argumento creativo y cultural.Versión del…
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🍨#IceCreamChallenge
can you master the precision of the perfect balance between texture, flavor and temperature?
This challenge is for professionals who won’t settle for the basics and amateurs who aren’t afraid of a challenge. It’s the ideal opportunity to perfect your ice cream making technique.
what is the challenge?
Create an ice cream that…
Level:
Scoolinary Team
🍨#IceCreamChallenge ⚠UPDATE: Extendemos el #IceCreamChallenge hasta el jueves 3 de julio a las 23:59 🕛 Sabemos que estas semanas han estado a tope para muchos, así que damos unos días más para que todos —especialmente quienes viven de esto— puedan sumarse al desafío. 🍨🔥⚠
¿Puedes dominar la precisión del equilibrio perfecto entre textura, sabor y…
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Adriano Ramirez ha ganado el scoolisseur Scoolisseur a year ago
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Michelle Rodríguez ha ganado el scoolisseur Scoolisseur a year ago
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Lilia Yurkovskaya ha ganado el scoolisseur Scoolisseur a year ago
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Lilia Yurkovskaya ha ganado el scoolisseur Scoolisseur a year ago
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Antonio Salvador Moreno Carretero ha ganado el scoolisseur Scoolisseur a year ago
Level:
Executive Chef
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Fabo Gamboa posted an update a year ago
I believe that after several attempts and flour tests, finally, greetings from Portoviejo, Ecuador
Creo que después de varios intentos y pruebas de harinas al fin, saludos de Portoviejo, Ecuador
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Francisco Javier Escobar Santaella posted an update a year ago
Artichokes in flower with carbonara sauce.
Artichokes, guanchale, pecorino, egg yolk.
Alcachofas en flor con salsa carbonara.
Alcachofas, guanchale,pecorino, yema de huevo.
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Mandie Lowe posted an update a year ago
I’ve started resting my muffin batters in the fridge for at least 4 hours, or overnight. That extra hydration time makes a noticeable difference in the final product. I make sure to use double-acting baking powder and try not to deflate the batter too much when scooping into the liners. I only use tulip liners, they seem to give the best…
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Fer fdz posted an update a year ago
a year ago (edited)
Entremet :
– Coconut mousse
-Lemon cream
-Lemon gel
-Almond crumble
-White chocolate coating
Still to be perfected…
Thanks to chef bachour’s classes
Entremet :
– Mousse de coco
-Crema de limón
-Gel de limón
-Crumble de almendra
-Cobertura de chocolate blanco
Aun falta perfeccionar…
Gracias a las clases del chef bachour
#BachourChallenge
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tonight I prepared some eggplant parmesan, I made Italian tomato, to which I put freshly cut basil from my garden. I have steamed the eggplants for 27 minutes, I have put a layer of eggplant, with Parmesan cheese, mozzarella and tomato, another layer the same so 4 times, I have put it in the oven at 200 degrees for 15 minutes then I have raised…
Level:
Sous Chef
Esta noche he preparado unas berenjenas a la parmesana, he hecho tomate italiano, al cual le he puesto albahaca recien cortada de mi jardin. Las berenjenas las he hecho al vapor durante 27 minutos, le he puesto una capa de berenjena , con queso parmesano, mozzarella y el tomate, otra capa igual asi 4 veces, La he puesto en el horno a 200…
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Pedro luis Salazar souquett posted an update a year ago
Milk Bread
Pan de Leche
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I can’t think of a better way to start the week than with these zucchini zoodles with pesto. Instead of pasta, this zucchini is spaghetti squash. They are blanched for just a few seconds and then in ice water. The idea is not to cook the zucchini, but to make its texture give a little. And the pesto is traditional. Garlic, basil, parmesan…
Level:
Executive Chef
No se me ocurre una forma mejor para empezar la semana que con estos zoodles de calabacín con pesto. En lugar de pasta, este calabacín hecho espaguetis. Están escaldados tan solo unos segundos y de ahí a agua con hielo. La idea es no cocinar el calabacín, pero lograr que su textura ceda un poco. Y el pesto es tradicional. Ajito, albahaca,…
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