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Daniela Duran ha ganado el scoolistar ScooliStar a year ago
Beatriz Torija, Grober 그로베르 MasiaS 마시아스 and 6 others2 Comments- View more comments
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Diana Vinces ha ganado el scoolistar ScooliStar a year ago
Level:
Stagier
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federico machelett ha ganado el scoolistar ScooliStar a year ago
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EDGARDO ABORDE ha ganado el scoolistar ScooliStar a year ago
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abhishek Madan ha ganado el scoolistar ScooliStar a year ago
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Ksenia Vadaturskaia ha ganado el scoolistar ScooliStar a year ago
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Assorted appetizers
Goat cheese bonbons with ground almonds.
The cucuruchus are made of tuna pâté and potatoes for.
Duck foie morsels, fig jam and pine nuts
Level:
Executive Chef
Aperitivos variados
Bombones de queso de cabra con almendra molida.
Los cucuruchus son de paté de atún y patatas para.
Bocaditos de foie de pato, mermelada de higos y piñones
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Juan Carlos Ramirez Mesec posted an update a year ago
For the Japanese Cooking Course: Recipes with Umami…I prepared dashi, it was a bit cloudy with the nori seaweed, but the flavor was good, and with the dashi prepared I embarked on a miso soup, made with miso, and the mushrooms and fungi I had on hand…tofu, some green onion to increase aromas…a lot of umami….
Para el Curso Cocina Japonesa:Recetas con Umami…preparé dashi, quedo algo turbio con el alga nori, pero el sabor estuvo bien, y ya con el dashi preparado me embarque en una sopa miso, hecha con miso, y las setas y hongos que tenía a mano.. tofu, algo de cebolla de verdeo para aumentar aromas…mucho umami…
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Mario Roberto Salazar Fernández posted an update a year ago
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Lana Mihajlović ha ganado el challenge Challenge a year ago
Level:
Sous Chef
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Level:
Scoolinary Team
🏆We already have a winner of the #PotatoChallenge!🥔 Congratulations to Lana Mihajlović @lanamihajlovic and her “Plum & Cream Reverie.”
Lana’s dish not only met all the requirements of the challenge, but exceeded them with sensitivity, technique and a powerful story behind it. 👏She knew how to choose the ideal potato variety for its…
Level:
Scoolinary Team
🏆¡Ya tenemos ganadora del #PatataChallenge!🥔 Felicitaciones a Lana Mihajlović @lanamihajlovic y su “Plum & Cream Reverie“
El plato de Lana no solo cumplió con todos los requisitos del reto, sino que los superó con sensibilidad, técnica y una historia poderosa detrás. 👏Supo elegir la variedad de patata ideal para su preparación, aplicar…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
attention Chefs! Next Monday comes ✨a high-level challenge for those who understand that perfection is in the details.👩🍳👨🍳 Very soon, your work will be seen by the one who inspires thousands.
💫From 1 to 10 How much were you looking forward to this Challenge? Have you already guessed who “that” star pastry chef will be?Level:
Scoolinary Team
¡Atención, Chefs! El lunes próximo llega ✨ un desafío de alto nivel para quienes entienden que la perfección está en los detalles.👩🍳👨🍳 Muy pronto, tu trabajo será visto por quien inspira a miles.
💫Del 1 al 10 ¿Cuánto esperabas este Desafío? ¿Ya adivinaste quién será “ese” pastelero estrella?
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Broad beans with ham
It is bean time, time when the gardens begin to bear fruit, where acquaintances or friends who have planted beans come home any day with a bag full of them, freshly picked, very green and smooth.
Today I have prepared them with ham, onion, meat broth, and a good aove. Grateful to the good people and to life🙌❤
Level:
Executive Chef
Habas con Jamón
Es tiempo de habas, tiempo en que los huertos empiezan a dar sus frutos, donde los conocidos ó amigos que tienen sembrado llegan a casa cualquier día con una bolsa llena de ellas, recién cogidas, bien verdes y tersas.
Hoy las he preparado con jamón, cebolla, caldo de carne, y un buen aove. Agradecida a la buena gente y a la…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Here are the collejas… transformed into this delicious omelet 🥰🌿
Level:
Executive Chef
Aquí están las collejas… transformadas en esta riquísima tortilla 🥰🌿
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Alfredo Méndez posted an update a year ago
I used 45% biga and the dough accepted 70% hydration. It turned out 10 points 🤙.
how do you make them precooked and at what point do you have to let them cook?
Thank you, and well explained the course
Use biga al 45% y la masa me aceptó una hidratacion del 70%. Quedó 10 puntos 🤙
¿Como hacer para dejarlas precocida?? ¿En que punto hay que dejarlas cocinar??
Gracias, y bien explicado el curso
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