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Sol Damiani posted an update 8 weeks ago
Level:
Scoolinary Team
🍚 Not all rice cooks the same way: each variety requires its own technique.
The new course, “Italian Rice in the Kitchen,” is now available.
Learn how to select and work with Italian rice varieties based on their starch content, absorption, and texture, and apply this knowledge to 8 recipes: risotto, supplì, paella, poke, and more.
Which type of…
Level:
Scoolinary Team
🍚 El arroz no se cocina igual: cada variedad pide su técnica.
Ya está disponible el nuevo curso Arroz Italiano en la Cocina.
Aprende a elegir y trabajar arroces italianos según su almidón, absorción y textura, aplicándolos en 8 recetas: risotto, supplì, paella, poke y más.
¿Qué variedad de arroz te cuesta más dominar?
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Passion Sweet Elena, Esther López Giralda and 2 others4 Comments- View more comments
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Marco Antonio Flores Romero posted an update 8 weeks ago
Barbacoa de diezmillo
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angieq327 posted an update 8 weeks ago
not too happy with my macarons. they didn’t rise properly. I followed the directions completely. When I asked AI about the possible problem, it said that the almonds should be blanched and skinless. Well if that had been in the recipe in the first place that’s what I would have used. Sorry but the chefs and instructors have to remember that…
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Sònia Muñoz Pérez posted an update 8 weeks ago
YAKISOBA noodles
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Antonio Salvador Moreno Carretero posted an update 8 weeks ago
Level:
Executive Chef
Enjoying the summer.
We’re still enjoying our day off this week—the beach, good food, and being surrounded by my loved ones.
Level:
Executive Chef
Disfrutando del verano.
Seguimos disfrutando del día libre de la semana, playita, buena comida y rodeado de los míos.
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Gregorio Huacon posted an update 8 weeks ago
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Julio Santana SANTANA posted an update 8 weeks ago
0:27
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Patsy De Bruin posted an update 8 weeks ago
Ostrich medallions on a bed of creamy mashed potato, served with a red wine reduction, roasted butternut and micro greens.
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Bruce Miller posted an update in the club
8 weeks agoCooking 8 weeks agoLobster Linguine
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Bruce Miller posted an update in the club
8 weeks agoPastry & Bakery 8 weeks agoStrawberry Tart + Honey Mascarpone + Pistachio
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Bruce Miller posted an update in the club
8 weeks agoPastry & Bakery 8 weeks agosweet pastry shells
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Maloles Muñoz posted an update 8 weeks ago
8 weeks ago (edited)
Level:
Executive Chef
Iced Coffee S’more
Who can resist a good iced coffee?
I was challenged on Instagram last month to make s’mores to celebrate International S’mores Day, and today it’s finally come to light.
I have to admit I’d never heard of s’mores before. It’s been a real discovery for me, and I’ve had a blast watching and reading all about this American dessert.…
Level:
Executive Chef
Iced Coffee S’more
Quién puede resistirse a un buen café helado ?
Me propusieron un reto de Instagram el mes pasado sobre S’mores para celebrar el día internacional del mismo y por fin hoy ha salido a la luz.
He de confesar que no conocía el S’more. Para mí ha sido un descubrimiento y me he divertido viendo y leyendo todo sobre ese postre…
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karla yadira lopez gonzalez posted an update 8 weeks ago
Intento #1 ,ha seguir practicando,bolillitos 🙂
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Estefania Lozano Ragel ha alcanzado el level Sous Chef 8 weeks ago
Level:
Sous Chef
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Antonio Salvador Moreno Carretero posted an update 8 weeks ago
Level:
Executive Chef
Making the Most of Tomato Skins.
My favorite breakfast is toast with tomato; every 3 or 4 days I grate a tomato to have on hand for the week, and one day I realized I was throwing away a lot of tomato skins, so I dried them in my dehydrator and ground them up. After straining it through a sieve, I ended up with a wonderful tomato-skin powder.…
Level:
Executive Chef
Aprovechando la piel del tomate.
Mi desayuno preferido son las tostadas de pan con tomate; yo cada 3 o 4 días rallo tomate para tener para la semana y un día me di cuenta de que tiraba mucha piel de tomate, así que la sequé en mi deshidratador y la trituré. Después de pasarla por un colador, obtuve un maravilloso polvo de piel de tomate. Y a…
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