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Diana Vinces posted an update a year ago
Level:
Stagier
time to do tests and much less to photograph or share here.
But today I was encouraged to release some photographic backgrounds that came to me from Temu, and I took the opportunity to photograph this little pink cake that I prepared for a special birthday girl. 🎂💗Level:
Stagier
tiempo para hacer pruebas y mucho menos para fotografiar o compartir por aquí.
Pero hoy me animé a estrenar unos fondos fotográficos que me llegaron de Temu, y aproveché para fotografiar esta pequeña tarta rosa que preparé para una cumpleañera especial. 🎂💗
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Lana Mihajlović, Mercedes Delgado de Miguel and 6 others7 Comments- View more comments
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Francisco Javier Escobar Santaella posted an update a year ago
Veal escalopes with cherry tomato sauce, basil, garlic, thyme and grana padano at the end with a touch of mozzarella.
Escalopes de ternera con salsa de tomates cherry, albahaca, ajo , tomillo y grana padano al final con un toque de mozarela.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Niguiris of causa limeña, with shrimp carpaccio.
First I made the causa with aji amarillo and lime.
Then I made a shrimp carpaccio and covered the niguiri with avocado and red onion.
I froze the carpaccio before making the niguiri portions.
All this I have taken from the Peruvian cooking courses.
The courses are very interesting and very instructive
Level:
Executive Chef
Niguiris de causa limeña, con carpaccio de gambas.
Primero hice la causa con el ají amarillo y lima.
Después he hecho un carpaccio de gambas y he cubierto el niguiri que lleva también aguacate o palta, cebollita morada.
El carpaccio lo he congelado antes de hacer las porciones en forma de niguiri.
Esa idea es de cocina innovación y tradición de…
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Juan Carlos Ramirez Mesec posted an update a year ago
Scallops, fan shells, with garlic and a pinch of Parmesan, delicious…
Pues unas vieiras, conchas abanico, al ajillo con una pizca de parmesano, riquísimas…
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Laura Lievano posted an update a year ago
🥰 the dream bread
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Suckling pig at low temperature
Today we had a delicious suckling pig. In the vacuum bag I put aove, salt, pepper and a sprig of rosemary. Cooked in roner at 65ºC for 22 hours. Then I reduced the cooking juice with a knob of butter and a little cognac and with it I sprinkled the piece.
Finished in the oven at 200ºC until browned (about 20…
Level:
Executive Chef
Cochinillo a baja temperatura
Hoy hemos comido un cochinillo riquísimo. En la bolsa de vacío puse aove, sal, pimienta y una rama de romero. Cocinado en roner a 65ºC durante 22 horas. Después he reducido el jugo de la cocción con una nuez de mantequilla y un poquito de coñac y con ella he regado la pieza.
Terminado en horno a 200ºC hasta que se…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is a refractometer, and it is used to measure the sugar concentration in a jam, juice or honey. When I did the course ‘Jams, jams and jellies’ by Joana Artieda, some time ago, it seemed to me very technical, very for professionals. Now I have returned to it and I see it in a different way. Even if you are going to make jam at home, it is…
Level:
Executive Chef
Esto que os enseño por aquí hoy es un refractómetro, y sirve para medir la concentración de azucar en una mermelada, zumo o miel. Cuando hice el curso ‘Mermeladas, confituras y jaleas’ de Joana Artieda, hace ya bastante tiempo, me pareció muy técnico, muy para profesionales. Ahora he vuelto a él y lo veo ya de otra forma. Aunque vaya a…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Sunday appetizer
Mini toast of cream cheese with a mixture of cabrales, green and black olives, parsley and a drizzle of olive oil.
A vermouth or beer and the appetizer is ready
Level:
Executive Chef
Aperitivo de domingo
Mini tosta de queso crema con mezcla de cabrales, aceitunas verdes y negras, perejil y un hilo de aceite de oliva.
Un vermu o cerveza y listo el aperitivo
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Cecilia Gondokusumo posted an update a year ago
My second attempt in plating with limited resource 😅 I found this (incomplete) recipe of Salmon Crispy Rice Salad on Instagram and decided to try it out. Looks a little quiet on the plate. Was thinking if I add white edible flower it would speak a little more (too bad the plants haven’t grown yet!). Any ideas to make it a bit more stand out?
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Carolina Miranda Castellón posted an update a year ago
#THEWORLDOFTHETE #EARLGREY
#ELMUNDODELTÉ#EARLGREY
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Liliam Flores posted an update a year ago
Seedless lemon gelato with mint. Yes, the garnish is a basil leaf and I no longer had mint. It was very tasty.
Gelato de limón sin semilla, con menta. Sí, el adorno es una hojita de albahaca ya no tenía menta. Quedó muy rico.
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Liliana Molina Trujillo posted an update a year ago
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Roasted pears with blue cheese and walnuts, with a little bit of honey
Level:
Executive Chef
Peras asadas con queso azul y nueces, con un poquito miel
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Carolina Miranda Castellón posted an update a year ago
ROASTED CHICKEN WITH FINE HERBS AND POTATOES GARNISHED WITH YELLOW CHERRY TOMATO AND RED BELL PEPPER #POLLOSASADOS
POLLO ASADO A LAS FINAS HIERBAS CON GUARNICIÓN DE PAPAS CON TOMATE CHERRY AMARILLO Y PIMIENTO ROJO #POLLOSASADOS
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Betza Medina posted an update a year ago
a year ago (edited)
Today I am celebrating, my husband lived far away for work and today he is finally coming home, he asked me for a melted cheese with chistorra, I made it with white wine, a Roux with the same fat as the chistorra and I topped it with dried chili oil! I’ve improved a lot since I’ve been part of Scoolinary and I’ve even improved the way I…
Hoy estoy de fiesta, mi esposo vivía lejos por trabajo y hoy regresa por fin a casa, me pidió un queso fundido con chistorra, lo hice con vino blanco, una Roux con la misma grasita de la chistorra y lo coroné con aceite de chiles secos! He mejorado mucho desde que soy parte de Scoolinary y hasta mejoré la forma de tomar fotos a los platillos,…
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