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Maloles Muñoz to Sussan Estela Olaya a year ago
a year ago (edited)
Level:
Executive Chef
In process ! Finally buttery my Fiordilatte ice cream from which will come out more variants.
As I don’t have a blast chiller to lower the temperature from 85º to 4º C I had to do a reverse bain marie to leave it at 40º , then I put it in the fridge for four hours and another half in the freezer to reach 4ºC
At the moment this is how it goes 🙌
Level:
Executive Chef
En proceso ! Por fin mantecando mi helado Fiordilatte de donde saldran mas variantes.
Como no tengo abatidor para bajar la temperatura de 85º a 4º C he tenido que hacer un baño maria inverso (removiendo todo )hasta dejarlo en 40ºC , entonces lo metí en el frigorífico cuatro horas removiendo la mezcla de vez en cuando y otra media al…
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Lana Mihajlović, Sussan Estela Olaya and 6 others12 Comments- View more comments
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Level:
Executive Chef
Update on the state of the citrus, as @loles-mhotmail-com asked us yesterday, I share with you some pictures. The kumquat is looking splendid. It had some little flowers, not many, and now mini-fruits are coming out, let’s see if they will come out… and when I took the picture I discovered that new little flowers are going to open! 😃
The…
Level:
Executive Chef
Actualización del estado de los cítricos, como @loles-mhotmail-com nos preguntaba ayer, os comparto unas fotillos. El kumquat está espléndido. Tuvo algunas florecillss, no muchas, y ahora ya asoman mini frutitas, ya veeemos si salen adelante… ¡y al hacer la foto he descubierto que van a abrir nievas florecillas! 😃
El limonero (foto 3),…
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liloczka1978 posted an update a year ago
a year ago (edited)
I am not a newbie in making fresh pasta, but the course Fresh Egg Pasta with the chef Igles Corelli can elevate any pasta making skills to a new level! And the tasty sauces, techniques, which chef shares throughout the course deserve not only 5⭐️, but a post, where I would recommend from my heart to look at if you still didn’t:)) Thank you…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Glazed French onions
An accompaniment to a meat dish
They are candied at low temperature with brandy and a little bit of brown sugar
Level:
Executive Chef
Cebollitas francesas glaseadas
Un acompañamiento para un plato de carne
Están confitadas a baja temperatura con brandy y un poquito de azúcar moreno
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Iñaki Mendizabal posted an update a year ago
Well, here are some pictures of what is left of the first poppy-seeded trellis.
how is it visually speaking?
Pues nada aqui os dejo algunas fotos de lo que queda de la primr+era trnza con semillas de amapola.
¿qué tal está visualmente hablando?
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Liliam Flores posted an update a year ago
Vanilla cookies with chocolate chips, coconut and walnuts. I didn’t cut the nuts or the chocolate very small so they broke a little when I sliced them, but they were very tasty, a little sweet for me but it must be because of the chewiness.
Cookies de vainilla con chips de chocolate, coco y nueces. No partí muy pequeño ni la nuez ni el chocolate por lo que se me rompieron un poco al rebanarlas, pero estaban muy ricas, un poco dulces par mi pero debe ser por el mascabado.
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Ksenia Vadaturskaia posted an update a year ago
Tiramisù macaron, from the course of Elena Adell
I am absolutely delighted, they are so delicious. The detailed explanations of the Chef have guided me through the steps of preparation, so I haven’t failed completely making these capricious little jewels for the first time.
My favourite now among all the elements of this dessert is a coffee… Read more
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
We had a tribute with friends… we had the caprice of steak, plus some grilled asparagus and some salads, of which there is no graphic proof 🤦🏻♀️
What a special flavor the embers give to the meat… do not miss the embers courses, there are several in Scoolinary, grills (Argentine), embers, American barbecue, and cooking with fire (Nordic…
Level:
Executive Chef
Ha tocado homenaje con amigos… teníamos el capricho de chuletón, además de unos espárragos a la plancha y unas ensaladas, de las que no hay prueba gráfica 🤦🏻♀️
Qué sabor tan eapecial dan las brasas a la carne… no os perdáis los cursos de brasas, que hay varios en Scoolinary, de parrillas (argentina), brasas, barbacoa americana, y cocina con…
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Betza Medina posted an update a year ago
a year ago (edited)
today I have taken a bit of the various courses I have taken, and the result is a grilled tuna medallion with tarragon, oregano, rosemary and sesame crust of two colors, on a pasta with pomodoro sauce with spinach and capers.
hoy he aplicado un poco de los diversos cursos que he tomado, y el resultado es un medallón de atún a la plancha con costra de estragón, orégano, romero y ajonjolí de dos colores, sobre una pasta con salsa pomodoro con espinaca y alcaparras.
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Level:
Executive Chef
Today it has been a surprise to see my kumquat tree full of small flowers that are already beginning to open. The smell of orange blossom is wonderful. I just hope they set and come out many fruits because with this heat we have in Jaen I don’t know if it will hold…
And yours are already blooming @beatriztorijagmail-com, …
Level:
Executive Chef
Hoy ha sido una sorpresa ver mi arbolito de kumquat lleno de pequeñas flores que ya empiezan a abrir. El olor a azahar es maravilloso. Sólo espero que cuajen y salgan muchos frutos porque con este calor que tenemos por Jaen no sé si aguantará..
Y los vuestros, están floreciendo ya @beatriztorijagmail-com , @mercedesdelgado1977gmail-com , …
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Miguel Lasa posted an update a year ago
I highly recommend the Baked Cheesecakes course. I am missing a couple of recipes but as someone who is not a big fan, nor skilled, at cooking, I found the course very accessible. The “hardest” part is finding the right point for your oven. I had to adjust temperatures and times to get them just right. Once I did that, I achieved…
Recomiendo mucho el curso de Cheesecakes al horno. Me falta un par de recetas pero como alguien que no es un gran aficionado, ni hábil, a la cocina, encontré el curso muy accesible. Lo más “dificil” es encontrar el punto justo para tu horno. Yo tuve que ajustar temperaturas y tiempos para que me quedaran como deben. Una vez hice eso, logré…
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stella gagliano posted an update a year ago
Cannoli of orange pastry cream ..they are not very good pictures ..but if it was not like that I would not get to take ..ha ha…I have very hungry people around me..ha ha ha
Cannoli de crema pastelera de naranja ..no son muy buenas fotos ..pero si no era así no le llegaba a sacar …j ja.. tengo gente muy hambrienta a mi alrededor..ja ja
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Carolina Alvarez Santín posted an update a year ago
Hello everyone!
Lately I am “abducted” by work and I have had very little time to cook, but today I have given myself a break and I have prepared these cod waffles, with baked cod flakes, garlic and chili pepper sauce and piquillo peppers emulsion.
I have not bothered with the photo, because I have been overcome by the desire to try them,…
Hola a todos!!
Ultimamente estoy “abducida” por el trabajo y he tenido poquísimo tiempo para cocinar, pero hoy me he dado un respiro y he preparado estos gofres de bacalao, con lascas de bacalao al horno, sofrito de ajo y guindilla y emulsión de pimientos del piquillo.
No me he esmerado con la foto, porque me ha podido el ansia de probarlos,…
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Jessica Rivas Torres posted an update a year ago
a year ago (edited)
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Ksenia Vadaturskaia posted an update a year ago
Well, I’m about to make tiramisù macaron from the course of Elena Adell, wish me some luck. It’s the first time for me, to try out making these lovely creatures. My small personal challenge is about to start
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