-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Sautéed vegetables and chicken with oyster and hoisin sauce, topped with a Vietnamese roll.
For the sauce I put cornstarch, water, mirin.
Rice noodles, three colored peppers, red onion, chicken thigh, mirin, oyster sauce, hoisin, decorated with chive flower from my garden
Level:
Executive Chef
Verduras y pollo saltados con salsa de ostras y hoisin, coronado con un rollito vietnamita.
Para la salsa he puesto maicena, agua, mirin.
Fideos de arroz, pimientos de tres colores, cebolla morada, contra muslo de pollo, mirin, salsa de ostras, hoisin.decorado con flor de cebollino de mi jardin
Translated from Spanish
Sabrina Garza, Maloles Muñoz and 5 others7 Comments- View more comments
-
Belal Ghazzi posted an update a year ago
What do you think about my work ?
This is form third time making croissants
- View more comments
-
EDGARDO ABORDE posted an update a year ago
Sharing some pictures of Sunday Brunch …… Happy Mother’s Day to all lovely moms out there …
- View more comments
-
Sofia Quadri posted an update a year ago
A strawberry cheesecake chocolate bar made with strawberry goo, a strawberry cream cheese white chocolate ganache meringue and crushed indian rock candy sitting on a biscuit layer base 😍 just launched as part of my summer flavour
- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
There is a saying in my town, referring to asparagus that says: “April ones for me, May ones for my master”. That means that those of May are no longer as tender or as good.
At the end of April my husband came home with this impressive bunch. I think it is the biggest of the season. Nearly twenty-five kilos !😱
I have the largest canned pickled…
Level:
Executive Chef
Hay un dicho en mi pueblo, refiriéndose a los espárragos que dice: “Los de abril pa mi, los de mayo pa mi amo”. Eso quiere decir que los de mayo ya no están tan tiernos ni tan buenos.
A finales de abril mi marido llegó a casa con este impresionante manojo. Creo que es el más grande de la temporada. Casi veinticinco kilos !😱
Tengo la mayor…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
First, toast some raw almonds in a frying pan with a little olive oil. Add them on top of some slices of cecina, which is well spread out, and then tempered. A drizzle of extra virgin olive oil to finish… a mouthful of gods 😋.
Level:
Executive Chef
Lo, primero, tostar unas almendras crudas en la sartén con un poquito de aceite de oliva. Las añades por encima de unas lonchas bien extendidas de cecina, que esté atemperada. Un hilito de aceite oliva viergen extra para terminar… un bocado de dioses 😋
Translated from Spanish- View more comments
-
Luisa María Diaz posted an update a year ago
Oreo cheesecake. I’m still practicing with Elena Adel’s baked cheesecake course.
The taste is incredible.
Cheesecake de Oreo. Sigo practicando con el curso de cheesecake al horno de Elena Adel.
El sabor es increíble.
Translated from Spanish- View more comments
-
Luis Rodrigo Muñoz posted an update a year ago
a year ago (edited)
Salmon con salsa de azafrán (De la receta de Miguel Antoja)y papas doradas.
Aunque creo que fallé en la textura de la salsa quedó rica y a la familia le gustó.
- View more comments
-
Pablo Pena Carabel posted an update a year ago
Mussels in pickled sauce, with air of its own juices
Mejillones en escabeche, con aire de sus propios jugos
Translated from Spanish- View more comments
-
Abdallah Albasha posted an update a year ago
a year ago (edited)
Another Croissant Patch
with Croissant Danish and Classic
Danish Dough
50% Hydration including One egg
10% Sugar
5% Inverted Sugar
3% Soft Butter
2% Salt
4% Fresh Yeast
55% Butter Lamination
Lamination Method 3x3x3x2
Cream Cheese + Strawberry Creamy puree
10cm x 10 cm x 4mm
Fermentation : 1:45 H @ 27c
Classic Croissant
46% Hydration
6% Sugar
4% Inverted…
- View more comments
-
Daniela Duran posted an update a year ago
Orange Pudding with Creamy Chocolate Ganache
Budin de Naranja con Ganache de chocolate cremoso
Translated from Spanish- View more comments
-
paulgernel1997 posted an update a year ago
Passion of cooking
- View more comments
-
paulgernel1997 posted an update a year ago
Food is art
- View more comments
-
paulgernel1997 posted an update a year ago
My journey as a chef
- View more comments
-
Betza Medina posted an update a year ago
a year ago (edited)
From the soup course, I made the onion soup, I added a touch of crispy bacon at the end, it’s very comforting, a treat for the soul!
Del curso de sopas, hice la sopa de cebolla, le añadí al final un toque tocino crujiente, es muy reconfortante, un cariño al alma!
Translated from Spanish- View more comments
- Load More
