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Mishara Davis posted an update 3 months ago
3 months ago (edited)
Enjoyed Luigi Di Domencio’s focaccia class! First time making herb focaccia!! Here’s my run down:
I used one full packet of active dry yeast, 3 cups of flour, 1 3/4 cups water, 1 tsp salt, 1 tsp sugar. There was a cool eruption of the yeast (missed the pic…)! I used my stand mixer to knead for about 7-8 minutes. Proofed for 1.5 hours (would…
Jorge González Vidal, Mercedes Delgado de Miguel and 2 others2 Comments- View more comments
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Fabrizio Vindigni posted an update 3 months ago
First bites from last sunday dinner:
Crystal bread, marinated squid with vodka, black kale powder, aioli, beer leaf
Macrolepiota procera cutlet with fermented lemon sauce and a touch or asian flavours (mirin, soya), porcini gel
Rice paper tartlet, Clitocybe geotropa, 15 days marinated egg yolk, king prawns bisque sauce
This is dish 1 of 10 of…
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Beatriz Torija posted an update 3 months ago
3 months ago (edited)
Level:
Executive Chef
#AntesYDespuesScoolinary
Perfil: Amateur
En este caso, la mejora es de técnica y también de emplatado… y es más que evidente. Una oreja de cerdo cocinada a la plancha a un lado…y al otro un lingote de oreja de cerdo terminado a la plancha para crear una película crujiente. He seguido las indicaciones de David Rickett en su curso…
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Mohamed Grida posted an update 3 months ago
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Mohamed Grida posted an update 3 months ago
Crème brûlée.
biscuits Honey cinnamon
chocolate Milk mousse.
Crunchy almond.
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Mohamed Grida posted an update 3 months ago
Pan de Chocolate
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Mohamed Grida posted an update 3 months ago
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Sam Muir-Eatock posted an update 3 months ago
3 months ago (edited)
Hi all!
I am trying to make brioche from Antonio Bachour’s, but it is way to sticky, i tried putting it in the fridge, to cool the butter in it, but it hasn’t helped much.
I’ve also been kneeding it for about 40 minutes by hand thinking it would help.
Any tips you have for this problem???
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Sous Chef
Hoy es mi día libre y me voy a dar un homenaje, bueno, varios, jaja; el primero va a ser leerme un buen libro con una copa de vino, el siguiente, hacer un arroz de presa ibérica y setas con un poquito de foie rallado y el tercero empezar el curso de Joe Settepani “Postres italianos”, que sé que me va a saber a gloria, y el vino también, jajajajaaj.
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KIM TUYEN PHO posted an update 3 months ago
Sunday dessert: Pavlova 😋
from the course ‘ Tempting cakes ‘
Level: Beginner
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Beatriz Torija posted an update 3 months ago
Level:
Executive Chef
Os camparto una paneer indio, un queso fresco que preparo cuando hago comida india. Se usa en muchos platos. Yo generalmente lo uso para un plato con espinacas, el palak paneer.
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Vykinta Kilmonyte posted an update 3 months ago
My first poke bowl!
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Raul Segura Aparicio posted an update 3 months ago
Curso de Sabino sobre pasta italiana terminado y puesto en practica. Creo que acabo de aprender a realizar la carbonara de mi restaurante favorito de madrid. Creo que de lo preparado hasta ahora, este se lleva la palma. Estoy super contento de lo que uno puede ir aprendiendo si se ponen ganas e ilusion.
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Mercedes Delgado de Miguel posted an update 3 months ago
Level:
Stagier
Bombones de Chocolate Negro 72% rellenos de Naranja y decorados con colorante metalizado dorado.
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Mishara Davis posted an update 3 months ago
I made shrimp scampi over butternut squash!!
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