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Ashit Khadal posted an update a year ago
I choose to make “Mango and lemon entremet” for the challenge. I really like the balanced taste of it, not overpowering one another.
I didn’t face any challenges to prepare this because chef has nicely explained everything in the videos, like the techniques , temperature etc. Thank you #Scoolinary team for this paltform and Thank you chef…
Lana Mihajlović, Kim pho and 8 others17 Comments- View more comments
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Brenda Guadalupe Martinez Sanabria posted an update a year ago
a year ago (edited)
What most Mexicans enjoy!!!!
Lo que la mayoría de los mexicanos disfruta!!!
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pipirrana from Jaen “My way”.
It is a typical dish of my land, a simple and fresh salad for hot days. There are many versions depending on the area, but basically it is tomato, bell pepper, cucumber, boiled egg, olives, tuna, spring onion, garlic, salt, vinegar and a good olive oil.
My grandmother made it a lot, I remember my grandfather…
Level:
Executive Chef
Pipirrana de Jaén “A mi manera”
Es un plato típico de mi tierra, una ensalada sencilla y fresca para los dias de calor. Hay muchas versiones según la zona, pero basicamente es tomate, pimiento, pepino, huevo cocido, aceitunas, atún, cebolleta, ajo, sal,vinagre y un buen aove.
Mi abuela la hacía mucho, recuerdo a mi abuelo sentado en la mesa…
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Cristian camilo Vasquez jimenez posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Lately we’ve been doing a lot of experiments… so I’ll share with you the one I did a few days ago.
It is nothing more than drying fresh peas. As my freezer is always bursting, I thought… what will fresh peas look like now that they are so tasty? …I dried them in their own pods, and now that they are dry, I will keep only the seeds. For…
Level:
Executive Chef
Últimamente estamos con muchos experimentos… así que os comparto el que he hecho hace unos días.
No es más que secar guisantes frescos. Como el congelador lo tengo siempre a reventar, pensé… ¿qué tal quedarán los guisantes frescos ahora que son tan ricos? …los sequé en su propia vaina, y ahora, ya secos, guardaré solo el grano. De…
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gabriellandaeta2 posted an update a year ago
a year ago (edited)
A good pizza! Here I leave you part of my day to day in the kitchen, this is part of the menu, capricious pizza with corn and mushroom; a delight, improved technique and made in a home oven, to demonstrate to the owners of the establishment that a good product made with technique can be cooked in any oven, thanks to the pizza courses I took…
Una buena pizza!!! Aqui les dejo parte de mi día a día en la cocina, esto es parte del menú, pizza caprichosa con maíz y champiñón; una delicia, técnica mejorada y hecha en un horno casero, para demostrarle a los dueños del establecimiento que un buen producto hecho con técnica puede cocinarse en cualquier horno, gracias a los cursos de pizzas…
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
#BachourChallenge
Chosen recipe and course:I chose the Berries and Coconut Shortcake from Antonio Bachour’s Afternoon Tea Pastry course.
Most challenging part of the process:
Let’s just say this recipe took me on quite an adventure. It felt like the universe itself decided to test just how badly I wanted to make it. This dessert truly pushed…
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burcusayar posted an update a year ago
Padoca Istanbul Pictures…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Vegan Cookies in Hazelnut Version with 70% Dark Chocolate.
I baked these a little longer to make them crunchier.
Level:
Sous Chef
Cookies Veganas en Versión Avellana con Chocolate Negro del 70%.
Éstas las he horneado un poco más para que queden más crujientes.
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Hala Kaddoura posted an update a year ago
#bachourchallenge
I’m thrilled to share my latest creation: a delicious BOMBOLONI donut inspired by the incredible recipe of my favorite and Best Chef , Antonio Bachour! 🍩✨
These fluffy, filled donuts are a delightful treat, featuring a perfectly sweet and creamy filling that melts in your mouth. The light and airy dough, dusted with a…
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rony kayrouz posted an update a year ago
Red velvet croissant
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reyli53 posted an update a year ago
# BachourChallenge#
Mango Tiramisu
A tropical take on the Italian classic: layers of airy mascarpone cream and ladyfingers, infused with ripe mango purée and a hint of citrus. Light, refreshing, and irresistibly smooth
#mango #tiramisu #dessert
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reyli53 posted an update a year ago
#BachourChallenge#
Black Sesame Swiss Roll: Light, fluffy sponge cake rolled with velvety, aromatic black sesame cream. Nutty, earthy, and delicately sweet. A modern twist on an elegant classic
#swissroll #BlackSesame #dessert
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Diego Rodarte posted an update a year ago
I have been cooking for about 6 years, I really liked it and I started to get material and equipment, just because I wanted to do more and more things, I left my job as an engineer and started to do catering services, due to problems at home I left it for a while. In February of this year I started with my restaurant, a concept of only…
Llevo aproximadamente 6 años que empecé a cocinar, me gustó mucho y fui haciéndome de material, equipo, solo por ganas de hacer más y más cosas, deje mi trabajo como ingeniero y empecé a hacer servicios de catering, por problemas en casa lo deje un tiempo. En febrero de este año empecé con mi restaurante, un concepto de solo 2 entradas, 2…
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jacobkenig posted an update a year ago
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