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Alejandro Giraldo posted an update a year ago
I did the pizzeria course to perfect my technique with the dough, this is a test that I did at the place where he worked ….
It consists of: Neapolitan sauce, ground beef bolognese, bacon, onion, finished with some basil and balsamic vinegar reduction.
Hice el curso de pizzeria para perfeccionar mi técnica con la masa, esta es una prueba que hice en el lugar donde trabajó….
Consta de : salsa napolitana, carne molida tipo boloñesa, tocineta, cebolla, terminada con algo de albahaca y reducción de vinagre balsámico.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Spicy Chopitos
This is a dish that I have always made and today we ate it. A spicy sauce is made with sliced garlic, green peppers, fried tomato, hot paprika, chopped parsley, a little flour, fish broth, pepper and salt. Leave them in this sauce until tender and enjoy😉.
A quick picture just before going out to the table, because at this time of…
Level:
Executive Chef
Chopitos Picantes
Esta es un plato que hago desde siempre y hoy lo hemos comido. Se hace una salsa picante con ajo laminado, pimientos verdes, tomate sofrito, pimentón picante, perejil picado, un poquito de harina, caldo de pescado, pimienta y sal. Se dejan en esta salsa hasta que estén tiernos y a disfrutar😉
Una fotografía rápida justo antes de…
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Stefano Muscariello posted an update a year ago
My first Pain Suisse after the course.#BachourChallenge
Pain Suisse
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
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Stefano Muscariello posted an update a year ago
a year ago (edited)
My first croissant after the course.#BachourChallenge
Plain Croissant
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Ayy, I have not had time to upload what I wanted to share today… so I show you the first salmorejo of the season. I have made very little, I will make more, that in this time I do it often, and so I photograph it in conditions. Are you team gazpacho or team salmorejo?
Level:
Executive Chef
Ayy, no me ha dado tiempo a subir lo que quería compartir hoy… así que os enseño el primer salmorejo de la temporada. He hecho muy poquito, ya haré más, que en este tiempo lo hago con frecuencia, y así lo fotografío en condiciones. ¿Sois team gazpacho o team salmorejo?
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Marycruz Gomez Estrada posted an update a year ago
Many thanks to Chef Matías for his milanesas course, it has been sensational
Muchas gracias al Chef Matías por su curso de milanesas ha sido sensacional
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Candied leeks with vinaigrette
The vinaigrette contains sweet onion, green bell pepper, tomato, alfalfa sprouts,
Aove, sherry vinegar and salt
The leeks confit and left a little al dente to stand up.
A refreshing dish for these first days of heat
Level:
Executive Chef
Puerros confitados con vinagreta
La vinagreta lleva cebolla dulce, pimiento verde, tomate, germinados de alfalfa,
Aove, vinagre de Jerez y sal
Los puerros confitados y dejados un poco al dente para colocar de pie.
Un plato refrescante para estos primeros días de calor
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔍Find just what you’re looking for, faster than ever before
At Scoolinary we value your time. That’s why we have intuitive and precise tools to help you find exactly what you need in the shortest possible time:
✅ The magnifying glass: located at the top of the page, it allows you to search by keyword. You can then access courses, recipes,…
Level:
Scoolinary Team
🔍Encuentra justo lo que buscas, más rápido que nunca
En Scoolinary valoramos tu tiempo. Por eso, contamos con herramientas intuitivas y precisas para que encuentres exactamente lo que necesitas en el menor tiempo posible:
✅ La lupa: ubicada en la parte superior de la página, te permite realizar búsquedas por palabra…
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dkhripkova posted an update a year ago
Wanted to share panettone from Lluis Costa’s recipe. Grateful for learning how to maintain lievito madre – this made the biggest difference.
Question to Lluis – how does one achieve larger alveoli and more open crumb?
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good afternoon I am lately very missing but I do not have time for anything, with the final stretch of the children at school, I come here to show you my first crop of cherry tomatoes, and only one strawberry has come out so far.
Level:
Sous Chef
Buenas tardes estoy ultimamente muy desaparecida pero no me da tiempo a nada, con la recta final de los niños en el colegio, entro por aqui para enseñaros mi primera cosecha de tomates cherry, y solo ha salido una fresa por ahora.
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Michelle Rodríguez posted an update a year ago
I share with you what we had to prepare in Wednesday’s class: Pancetta confit with seasoned potato, caramelized onion and apple compote. This dish turned out to be a favorite since I love dishes that combine sweet and savory ingredients. The fruit combines perfectly with the pork and sweet touches.
Les comparto lo que nos tocó preparar en la clase de los miercoles: Panceta confitada con Papa aliñada, Cebolla caramelizada y Compota de Manzana. Este plato resultó un favorito ya que me encantan los platos combinados con ingredientes dulces y salados. La fruta combina perfectamente con la carne de cerdo y con toques dulces.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Last night I made a green risotto inspired by the fresh flavours of the season. I used young garlic, spinach, and asparagus—such a beautiful green harmony of taste and colour! 🌱
To finish, I added some leaves from our garden: parsley, fennel, and even a few radish leaves. I served it on my favourite plate, and it turned out just as vibrant and… Read more
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Lihen Piñeyro posted an update a year ago
#BachourChallenge
The best croissant in the world! The taste is unmatched
#BachourChallenge
El mejor croissant del mundo! El sabor es inigualable
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#BachourChallenge – Croissants and Viennoiserie Course 🍓🥐
For this challenge, I chose to replicate Antonio Bachour’s Croissants and Viennoiserie recipe, and wow — what an unforgettable experience it’s been!
📸
1️⃣ My first photo features six bi-colour croissants, made using red-colored dough layered over classic laminated dough.
2️⃣ The…
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Ksenia Vadaturskaia posted an update a year ago
#BachourChallenge
Red Berry Tart, from the course ‘Entremets and Tarts’
The most challenging for me was not to eat the berries while decorating. I mentally slapped my hands. But if seriously, the most challenging thing is organising the time while following the steps of the preparation. This tart is hiding three delicious layers, so it’s… Read more
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