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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Filling Techniques for Bonbons 💥 Perfect shine on the outside, controlled explosion on the inside. This course is an immersion into the heart of the bonbon: ganaches, pralines, gels and textures that challenge the palate. 🔬 For chefs or foodies looking for perfection… even in the smallest thing.…
Level:
Scoolinary Team
💥 Nuevo curso: Técnicas de Rellenos para Bombones 💥 Brillo perfecto por fuera, explosión controlada por dentro. Este curso es una inmersión en el corazón del bombón: ganaches, pralinés, geles y texturas que desafían al paladar. 🔬 Para chefs o foodies que buscan perfección… hasta en lo más pequeño.
Versión en inglés …
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Ashit Khadal, chef aliii and 10 others4 Comments- View more comments
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
💥 New course: The World of Tea 💥 Everyone knows how to prepare tea. But only a few know HOW to do it right. Learn how to identify qualities, infuse like an expert and pair like a sommelier. 🫖 If you think tea is just “a hot drink”… this course will change your palate.
English version available here
Level:
Scoolinary Team
💥 Nuevo curso: El Mundo del Té 💥 Todos saben preparar té. Pero solo algunos saben CÓMO hacerlo bien. Aprende a identificar calidades, infusionar como un experto y maridar como un sommelier. 🫖 Si crees que el té es solo “una bebida caliente”… este curso te va a cambiar el paladar.
Versión en inglés disponible …
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Pablo Pena Carabel posted an update a year ago
Mellow rice with Celtic pork, bacon and padron peppers
Arroz meloso de porco celta, torreznos y pimientos de padrón
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Yesterday I did the course of modern Andalusian cuisine of Julio Fernandez I made shrimp omelettes for a friend, who is sick and had craved. So I bought all the stuff and got down to work. We tried them and they were very good, this afternoon or tomorrow we will take them to him so he can eat them.
Level:
Sous Chef
Ayer hice del curso de Cocina andaluza moderna de Julio Fernandez hice las tortillitas de camarones para un amigo, que esta enfermo y se le habia antojado. Asi que compre todas las cosas y me puse manos a la obra. Nosotros las probamos y estaban muy buenas, esta tarde o mañana se las llevaremos ya para que pueda comerselas.
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Maria Luisa Fresno Castrillo posted an update a year ago
My low temperature stuffed cuttlefish
Mi sepia rellena a baja temperatura
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Maria Luisa Fresno Castrillo posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Country duo
Fried eggs with grilled wild garlic. What could be simpler and more flavorful?
Garlic is the perfect companion for fried eggs, you don’t need anything else to enjoy 😉.
How do you like your eggs fried? with or without puntillita, overcooked or undercooked?
Level:
Executive Chef
Dúo campestre
Huevos fritos con ajos porros silvestres a la plancha. Hay algo mas sencillo y con más sabor?
Los ajos porros son perfectos compañeros para unos huevos fritos, no hace falta mas para disfrutar 😉
A vosotros, como os gustan los huevos fritos? Con puntillita, sin ella, más hechos o menos ?
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
Practicing the cuts with swordfish and tuna, sashimi, as well as preosra the shari and wrap …
Practicando la cortes con pez espada y atún, sashimi, así como preparar el shari y envolver…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Mashed potatoes with torreznos, crispy revolconas potatoes and burnt chive oil
#PotatoChallenge
Ingredients: ratte potatoes (for the mashed potatoes), kennebec potatoes (for the scrambled potatoes), butter, whole milk, salt, black pepper, paprika, bay leaf, garlic, cumin, extra virgin olive oil, torreznos, chives
Techniques: vacuum,…
Level:
Executive Chef
Puré de patatas con torreznos, crujiente de patatas revolconas y aceite de cebollino quemado
#PatataChallenge
Ingredientes: patatas ratte (para el puré), patatas kennebec (para las patatas revolconas), mantequilla, leche entera, sal, pimienta negra, pimentón, laurel, ajo, comino, aceite de oliva virgen extra, torreznos, cebollino
Técnicas:…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Rustic Crescendo
Crispy Hasselback potatoes, spicy sausages, and tender garlic#PatataChallenge
Profile: Amateur
Ingredients: Yukon Gold medium-sized potatoes; Homemade smoked grill sausages; Garlic; Olive oil; Salt and Black pepper; Cream; Fresh parsley; Spring onion
Techniques used:
Hasselback slicing: Thin, accordion-style slicing…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Today I have been in cooking mode, I made muffins, I made yogurt half with blueberries and half with red fruits, I also made a mango foam in siphon with strawberries.
Level:
Sous Chef
Hoy he estado en modo cocinillas, He hecho molletes, he vuelto a hacer yogur mitad de arandanos y la otra mitad de frutos rojos, tambien he hecho una espuma de mango en sifòn con fresas.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Cheesecake or not? 🤔
It looks like cheesecake but it is actually a trompe l’oeil composed of:
– savory crumble made with flour, breadcrumbs, butter,salt and eagles peanuts.
– potato mousse made with boiled potatoes, cooking water, salt, thyme, ground black pepper, nutmeg, olive oil and cream
– red wine, rose petals and thyme jam made with red…
Level:
Sous Chef
Cheesecake o no? 🤔
Tiene pinta de cheesecake pero en realidad es un trampantojo compuesto por:
– crumble salado hecho con harina, pan rallado, mantequilla,sal y cacahuetes eagles.
– mousse de patata hecha con patatas cocidas, agua de su cocción, sal, tomillo,pimienta negra molida, nuez moscada, aceite de oliva y nata
– mermelada de vino…
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Janett Palomino Pariona posted an update a year ago
More San Sebastian Cheesecake
From the course Cheesecakes baked by Elena Adell
Más Cheesecake San Sebastián
Del curso Cheesecakes al horno de Elena Adell
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Good morning and happy mother’s day.
My gift this year, I was very excited, I did not expect it at all.
It was a breakfast at home.
Composed of a delicious cava, orange juice, grapes, nuts, potato omelet, Iberian ham and loin cane that was delicious, bread, some grissini, also, two varieties of cheese.
Some croissants, napolitanas,
We had…
Level:
Executive Chef
Buenos días y feliz día de la madre.
Mi regalo de este año, me ha emocionado mucho, no lo esperaba para nada.
Ha sido un desayuno a domicilio.
Compuesto por un cava delicioso, zumo de naranja, uvas, nueces, tortilla de patata, ibéricos de jamón y caña de lomo que estaba buenisimo, pan, unos grissini, también, dos variedades de…
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Carolina Alvarez Santín posted an update a year ago
#PotatoChallenge
Title: Sabrosón
Ingredients:
Parmentier: purple potato, butter, salt, pepper.
Cod confit: cod, mild olive oil, garlic, chili pepper.
Muslin: whole egg and a whipped egg white, vinegar, garlic, salt, sunflower oil
Techniques:
Cooking, confit, emulsion, gratin
Profile: Amateur
I have tried many times the cod with…
#PatataChallenge
Titulo: Sabrosón
Ingredientes:
Parmentier: patata violeta, mantequilla, sal, pimienta.
Bacalao confitado: bacalao, aceite de oliva suave, ajos, guindilla.
Muselina: huevo entero y una clara montada, vinagre, ajo, sal, aceite de girasol
Técnicas:
Cocción, confitado, emulsión, gratinado
Perfil: Amateur
He probado muchas veces el bacalao…
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