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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Michelangelo had marble. 🙌You have potato.🥔 Technique, precision, concept. It’s not just cooking, it’s pushing the boundaries of what’s possible. Chefs, are you up to the challenge of transforming the simple into the sublime? We want to see what you’re made of.
#PotatoChallengeLevel:
Scoolinary Team
Michelangelo tuvo mármol. 🙌Tú tienes patata.🥔 Técnica, precisión, concepto. No es solo cocinar, es empujar los límites de lo posible. Chefs, ¿aceptan el reto de transformar lo simple en sublime? Queremos ver de qué están hechos.
#PatataChallengeTranslated from Spanish -
Gabriela Saenz posted an update a year ago
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Pierre Van-Cleemput posted an update a year ago
Omakase of nigiris 🍣.
-sea bass with ginger lime sauce to whet the appetite
-salmon with mango and lime sauce for a tropical touch
-tuna with soy and a hint of wasabi to cleanse the palate and give way to
-smoked eel with apple sauce with apple slices and grated foie gras
Omakase de nigiris 🍣
-corvina con salsa de gengibre y lima para abrir el apetito
-salmón con salsa de mango y limón para un toque tropical
-atún con soja y un punto de wasabi para limpiar el paladar y dar paso a
-anguila ahumada con salsa de manzana con trozos de manzana y foie rallado
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Beatriz Torija earned the challenge Challenge a year ago
Level:
Executive Chef
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Emilio Dalmau earned the challenge Challenge a year ago
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Sol Damiani to Beatriz Torija and Emilio Dalmau a year ago
a year ago (edited)
Level:
Scoolinary Team
⚡The moment has arrived!⚡ The heroes of the #PlatingChallenge are @beatriztorijagmail-com & @emiliodalmaugmail-com 🏆🔥Congratulations! Art, passion and glory on every plate. watch the video and celebrate the victory! 🎖️
Level:
Scoolinary Team
⚡¡El momento ha llegado!⚡ Los héroes del #PlatingChallenge son @beatriztorijagmail-com & @emiliodalmaugmail-com 🏆🔥 ¡Felicitaciones! Arte, pasión y gloria en cada plato. ¡Mira el video y celebra la victoria! 🎖️
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Basic Spherification Techniques 💥 What if you could enclose a world of flavor in a single drop? It’s not magic, it’s pure technique.
English version here.
Level:
Scoolinary Team
💥 Nuevo curso: Técnicas de Esferificación Básicas 💥 ¿Y si pudieras encerrar un mundo de sabor en una sola gota? No es magia, es técnica pura.
Versión en inglés aquí.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
TUNA FILLET DONOSTIARRA STYLE AND POTATOES.
The bonito fillet, together with the belly are the juiciest parts of this fish.
I put a bed of sliced tomato, some garnish potatoes cut into slices and roast for 20 minutes, previously I had put salt and ground white pepper.
While I fried some finely chopped garlic in oil, cayenne pepper, I put a…
Level:
Executive Chef
COGOTE DE BONITO A LA DONOSTIARRA Y SUS PATATAS.
El cogote de bonito, junto a la ventresca son las partes más jugosas de este pescado.
Le puse una cama de tomate en rodajas, unas patatas de guarnición cortadas en rodajas y ase durante 20 minutos, previamente había puesto sal y pimienta blanca molida.
Mientras frei unos ajitos finamente picados…
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Luis Acuña posted an update a year ago
Greetings!
i had many years without posting anything, but I’m back in the kitchen. Although I’m more of a baker and pastry chef, I recently decided to get into the world of cooking. I’m a big fan of salmon and wanted to do something different (I always ate it grilled) so this time I tried to make a salmon ceviche in green plantain baskets and…
Saludos!
tenía muchos años sin publicar nada, pero he vuelto a las andadas de la cocina. Aunque soy más de panadería y pastelería, hace poco me dió por meterme en el mundo de la cocina. Soy muy fanático al salmón y quería hacer algo diferente (siempre lo comía asado) así que esta vez intenté hacer un salmón al ceviche en canastos de plátano…
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maverickcostumes posted an update a year ago
I am a home chef that used a lot of arm muscle to roll out dough. I did not get it thin enough but I can’t complain after my first try. It’s about what I learned from the entire process.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Today I have continued trying to dehydrate, I had celery, leek, carrot and turnip and I chopped them in brunoise, I had lemon peel and I also dehydrated it, and finally an apple, this time I am a little happier with the result, the dehydrated lemon peel I have crushed it a little, and tomorrow I will also crush the vegetables to make broth. I…
Level:
Sous Chef
Hoy he seguido probando a deshidratar, tenia apio, puerro, zanahoria y nabo y lo he picado en brunoise, tenia piel de limòn y tambien la he deshidratado,y por ultimo una manzana, Esta vez estoy un poco mas contenta con el resultado, la piel de limòn deshidratada la he triturado un poco, y la verdura mañana la triturare tambien para hacer …
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Level:
Executive Chef
Well said @soldamiani: Once you start baking cookies… it’s a ‘non stop’. On this occasion it was for a little gift. Anna Gordon said it in her Cookies course. They are an excellent gift to give as a present
Level:
Executive Chef
Bien lo dijo @soldamiani : Una vez que empiezas a hornear galletas… es un ‘no parar’. En esta ocasión era para un regalito. Lo decía Anna Gordon en su curso de Cookies. Son un excelente detalle para regalar
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
#patatachallenge
I’m thrilled to share this healthy, vegetable-based dish!
I grilled fresh green asparagus, served it with creamy Hollandaise sauce, and pan-fried fresh potatoes.
Have you noticed the lovely radish and the onion flower? They are the first harvest from our garden this spring.
There’s so much freshness in these veggies!
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Carolina Alvarez Santín posted an update a year ago
#PatataChallenge
Name of the dish: “Patatas meneás”
Ingredients: garnish potatoes from Sanlúcar de Barrameda, onion, bay leaf, salt, sweet paprika, hot paprika, in my case I used pancetta, although in Salamanca they are usually made with jeta.
Techniques: cooking, pressing
Profile: Amateur
With this dish I follow in the line “back to…
#PatataChallenge
Nombre del plato: “Patatas meneás”
Ingredientes: patatas de guarnición de Sanlúcar de Barrameda, cebolla, laurel, sal, pimentón dulce, pimentón picante, en mi caso he usado panceta, aunque en Salamanca se hacen habitualmente con jeta.
Técnicas: cocción, prensado
Perfil: Amateur
Con este plato sigo en la línea “vuelta a la infancia”…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Purple Potato: Textures and Flavors with Mullet Flakes
#PotatoChallenge
Profile: Amateur
This dish is a celebration of textures and flavors where the versatility of the violet potato is presented in three forms: crispy, creamy and fresh providing contrast and depth. They accompany the red mullet which brings freshness and a marine touch.…
Level:
Executive Chef
Patata Violeta: Texturas y Sabores con Salmonete en Escamas
#PatataChallenge
Perfil: Amateur
Este plato es una celebración de texturas y sabores donde la versatilidad de la patata violeta se presenta en tres formas: crujiente, cremosa y fresca aportando contraste y profundidad. Acompañan al salmonete que aporta frescura y un toque marino. El…
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