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Sol Damiani posted an update in the club
6 weeks agoPastry & Bakery 6 weeks agoLevel:
Scoolinary Team
🥐Welcome to Pastry & Bakery. This club is for sharing creations involving pastries, breads, doughs, and yeast.
To start off: What recipe have you been struggling to master lately?Level:
Scoolinary Team
🥐Bienvenidos a Pastry & Bakery. Este Club es para compartir creaciones de pastelería, panes, masas y fermentos.
Para empezar: ¿qué elaboración te está costando dominar últimamente?Translated from Spanish
Roxana Forné Gasulla, Hanan Almuzaini and 11 others3 Comments- View more comments
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Sol Damiani posted an update 6 weeks ago
Level:
Scoolinary Team
🔥 Vegan croissants and pain au chocolat made with professional-quality lamination? Yes.
The new Vegan Pastries course, taught by Diana Kronenberg, is now available.
Learn how to make homemade vegan butter, master the laminating technique, and perfect fermentation and baking to create croissants, baklava, strudel, pastéis de nata, and more.
Which…
Level:
Scoolinary Team
🔥 ¿Croissants y pain au chocolat veganos con un laminado profesional? Sí.
Ya está disponible el nuevo curso Bollería Vegana, con Diana Kronenberg.
Aprende mantequilla vegana casera, laminado, fermentación y horneado con precisión para elaborar croissants, baklava, strudel, pastéis de nata y más.
¿Qué pieza de bollería te parece más difícil…
Translated from Spanish -
Sol Damiani posted an update in the club
6 weeks agoLab 6 weeks agoLevel:
Scoolinary Team
🧪Welcome to Club Lab. This is the place to experiment, try out ideas, and share discoveries without fear of making mistakes.
To start off: What technique, ingredient, or combination are you trying out right now?Level:
Scoolinary Team
🧪Bienvenidos al Club Lab. Este es el espacio para experimentar, probar ideas y compartir descubrimientos sin miedo al error.
Para empezar: ¿qué técnica, ingrediente o combinación estás probando ahora mismo?Translated from Spanish- View more comments
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Passion Sweet Elena posted an update 6 weeks ago
Tarte aux fraises
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catia pequeno posted an update 6 weeks ago
red velvet cake
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SONA LATIFAH posted an update 6 weeks ago
Honey comb
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SONA LATIFAH posted an update 6 weeks ago
Fresh bake croissant in Bukittinggi west sumatra
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jaddygonzalez posted an update 7 weeks ago
7 weeks ago (edited)
Ceviche y causa peruana, de cumpleaños pidió mi esposo y le encantó a toda la familia , tambien hubo arroz chaufa y lomo saltado pero estuvo tan rico que no alcance foto jejeje
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Antonio Salvador Moreno Carretero posted an update 7 weeks ago
7 weeks ago (edited)
Level:
Executive Chef
Tinplate waiters.
This really is a shame—seeing how two pieces of tin are taking away two people’s jobs; I hope no one gets upset with me. I won’t be going back to this restaurant; even though the food wasn’t bad, I can’t stand seeing how some business owners are cutting jobs just to save on staff.
Level:
Executive Chef
Camareros de hojalata.
Esto sí que es una pena, ver cómo dos trozos de hojalata le quitan el puesto de trabajo a dos personas; espero que nadie se me moleste. Yo ya no vuelvo a este restaurante; aunque la comida no estaba mal, no puedo ver cómo algunos empresarios se cargan puestos de trabajo por ahorrar en personal.
Translated from Spanish- View more comments
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Xim Almendro posted an update 7 weeks ago
Level:
Scoolinary Team
Some pork rinds? Count me in 😂
Level:
Scoolinary Team
Unos torreznos? Yo digo sí 😂
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Tomato Surf posted an update 7 weeks ago
hello im located in Indonesia, i can’t watch the videos. can you help me?
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Moe sleiman posted an update 7 weeks ago
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Ana Marrufo Beltran posted an update 7 weeks ago
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Antonio Salvador Moreno Carretero posted an update 7 weeks ago
Level:
Executive Chef
Salt on meat: before or after cooking.
I need your help. At the restaurant, I’m in charge of all the main courses; we grill meat, and my boss says that when I bring the meat to room temperature, I have to salt it—and generously. Could you tell me whether it’s better to salt the meat before or after cooking?
Level:
Executive Chef
La sal en la carne, antes o después de cocinar.
Necesito de su ayuda. En el restaurante tengo la partida de todos los segundos; en la parrilla hacemos carne y mi jefe dice que cuando atempero la carne, tengo que ponerle sal y en abundancia. ¿Me podrían decir si la sal es buena ponerla antes o después de cocinarla?
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Johnny Jesús Mendoza posted an update 7 weeks ago
Level:
Stagier
Papa, carne, cerveza y buen sábado
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