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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Our neighborhood friends and we are ready to watch Eurovision 2025. ✨ Is anyone watching and do you have any favorites?
P.S. And yes… I’m in love with potatoes again 😂
Kim pho, Maloles Muñoz and Ksenia Vadaturskaia13 Comments- View more comments
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
Copa de Tres leches.
Uno de mis postres preferidos, y como me gusto mucho como quedo la presentacion y la foto. En si, sencilla y romantica. 💗
Diría que la luz del atardecer influencia mucho en el romanticismo.
Un abrazo a todos. 🤗
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Michelle Rodríguez posted an update a year ago
I have been taking several bakery courses to learn the most important techniques because before I did not get the bread I was preparing. Thanks to this platform I have been able to learn in a deeper way in this world and now I understand which were the mistakes I was making.
Here I tried Japanese Bread with the “Tangzhong” method and decided…
Estuve tomando varios cursos de panaderia para conocer las tecnicas más importantes ya que antes no me salían los panes que preparaba. Gracias a esta plataforma he podido instruirme de una forma más profunda en este mundo y ya entiendo cuales eran los errores que cometía.
Aquí intenté Pan Japonés con el método “Tangzhong” y decidí…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🤖Scooly: Your new culinary assistant, available 24/7, find out what it can do for you.
Level:
Scoolinary Team
🤖Scooly: Tu nuevo asistente culinario, disponible 24/7, descubre qué puede hacer por ti.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
COD IN BLACK TEMPURA
For the tempura I made it like a gabardine, sifted flour, a level tablespoon of yeast, cold beer.
First I made the tempura and I put it in the fridge until before making it so that it was very cold.
Then I cut the cod into portions, the cod is desalted and I dipped it in the tempura and fried it.
This is the result, aioli…
Level:
Executive Chef
BACALAO EN TEMPURA NEGRA
Para la tempura que la he hecho como una gabardina, harina tamizada, una cucharada rasa de levadura, cerveza helada y tinta de calamar
He hecho primero la tempura y la he metido al frigo hasta antes de hacerla para que estuviese muy fría.
Después he partido el bacalao en porciones, el bacalao está desalado y he sumergido…
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Yirck Bonobon posted an update a year ago
Does alginate and gluconactate work in the same way or how do they differ in terms of spherification?
Alginato y gluconactato funciona de la misma manera o en que se diferencian en el tema de la esferificacion?
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Sous Vide sirloin steak with whiskey
This was our meal today. I vacuum packed a pork tenderloin rubbed with whiskey, a little salt and pepper (very little because it takes more). Cooked at low temperature for 18 minutes at 62ºC. Afterwards I cut some medallions and I marinated it in a frying pan with extra virgin olive oil, once it was…
Level:
Executive Chef
Solomillo Sous Vide al Whisky
Esta ha sido nuestra comida hoy. Envasé al vacío un solomillo de cerdo untado con whisky, un poquito de sal y pimienta ( muy poca porque luego lleva mas). Cocinado a baja temperatura 18 minutos a 62ºC. Después corté unos medallones y lo marqué en sartén con aceite de oliva virgen extra, una vez marcado lo reservé.…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
The weather forecast is predicting rain again in the area where I live for the next few days… so, as soon as a ray of sunshine comes out… I try to take advantage of it. To have an aperitif in the sun or lunch. A glass of wine and a light salad of tomato, burrata, black olives and basil. And a good extra virgin olive oil, of course 😎.
Level:
Executive Chef
La previsión meteorológica vuelve a dar lluvias por la zona en la que vivo los próximos días… así que, en cuanto sale un rayito de sol… intento aprovecharlo. Para tomar un aperito al sol o la comida. Una copa de vino y una ensalada ligera de tomate, burrata, aceitunas negras y albahaca. Y un buen aceite de oliva virgen extra, claro 😎
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Sergio Pincheira posted an update a year ago
What happened to Ignacio Barrios’ basic cooking courses?today I was taking the ebalorations course and it just disappeared 😢.
Qué pasó con los cursos de cocina Básica de Ignacio Barrios?hoy estaba haciendo el curso de ebaloraciones y desapareció sin más 😢
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Level:
Scoolinary Team
april’s Scoolistars , the 10 best photos from the Cooking Feed are here!
Each was chosen for quality, plating and execution.
They won Scoolistar badge ⭐ + 100 Scoolipoints 🎉
👀 Watch them now in our stories:
📸 EN | EN
They will then be pinned in “featured ” 😉
will you be among the 10 in May, make an effort and participate!congratulations
Level:
Scoolinary Team
¡🔥Las Scoolistars de Abril, las 10 mejores fotos del Feed de Cocina están aquí!🔥
Cada una fue elegida por su calidad, emplatado y ejecución.
Ganaron badge Scoolistar ⭐ + 100 Scoolipoints 🎉
👀 Míralas ahora en nuestras historias:
📸 ES | EN
Luego quedarán fijas en “destacadas” 😉
¿Estarás tú entre los 10 de mayo? ¡Esfuérzate y…Translated from Spanish- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
bachourChallenge 🔥#BachourChallenge 🔥Do you dare to imitate Antonio Bachour?
This challenge is not just a test of technique, it’s a unique opportunity: to replicate one of his recipes and do it to perfection.
Antonio Bachour has become a source of inspiration for thousands of professionals and pastry enthusiasts. His vibrant style, his…
Level:
Scoolinary Team
🔥#BachourChallenge 🔥¿Te animas a imitar a Antonio Bachour?
Este reto no es solo una prueba de técnica, es una oportunidad única: replicar una de sus recetas y hacerlo a la perfección.
Antonio Bachour se ha convertido en una fuente de inspiración para miles de profesionales y apasionados por la pastelería. Su estilo vibrante, su obsesión por el…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Today I made a couscous tuna salad. I needed something comforting, something light, simple, and nourishing… the opposite of the day. Because Monday, like every other Monday, arrived with that familiar crash: inbox full, heavy head, everyone wants something, everything is urgent, and you’re just human.
So I added:
– couscous, to remind me that…
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Betza Medina posted an update a year ago
a year ago (edited)
From the highly recommended American Brunch course, he presented an avocado toast with fried egg and bacon 🥓.
Del muy recomendable curso de Brunch americano, presento una tostada de aguacate con huevo frito y tocino 🥓
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Daniela Duran posted an update a year ago
a year ago (edited)
Vanilla sponge cake with a layer of chocolate ganache and another layer of dulce de leche is called Torta Navarra.
Bizcochuelo de Vanilla con una capa de ganache de chocolate y otra capa de dulce de leche se llama Torta Navarra.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Fundamentals of Plating 💥 A great dish is not only cooked: it is composed, constructed and communicated. Learn how to direct the eye, control volumes and master the visual narrative of each preparation.
📐 Plating is not decoration. It is technique.
Level:
Scoolinary Team
💥 Nuevo curso: Fundamentos del Emplatado 💥 Un gran plato no solo se cocina: se compone, se construye, se comunica. Aprende a dirigir la mirada, controlar los volúmenes y dominar la narrativa visual de cada preparación.
📐 El emplatado no es decoración. Es técnica.
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