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David García Agüera posted an update a year ago
a year ago (edited)
🍖 Lingote de lechazo asado con reducción untuosa de leche de oveja y garam masala
👨🍳 Perfil: Profesional
📸 Participación en el #PlatingChallenge📝 Ingredientes principales:
Lechazo, leche de oveja/cabra, garam masala, gelbinder, sal, brote de guisante.✨ Historia y técnica del plato:
Este plato es un homenaje a la tradición vallisoletana del…
Maloles Muñoz, Lana Mihajlović and 2 others3 Comments- View more comments
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Apple with roasted almond with EVOO, smoked sour cream, burnt chive oil and caviar substitute
#PlatingChallenge
Amateur profile
Ingredients: Granny Smith apples, raw almonds, chives, caviar (substitute) milk, cream, salt, extra virgin olive oil, sherry vinegar, apple juice, beech wood chunks.
Until very recently it was a great unknown to…
Level:
Executive Chef
Manzana con almendra tostada con AOVE, nata agria ahumada, aceite de cebollino quemado y sucedáneo de caviar
#PlatingChallenge
Perfil amateur
Ingredientes: Manzanas granny Smith, almendras crudas, cebollino, caviar (sucedáneo) leche, nata, sal, aceite de oliva virgen extra, vinagre de Jerez, zumo de manzana, chunks de madera de haya.
Hasta…
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monka.abenoza posted an update a year ago
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
#platingchallenge.
Amateur level
Main course
Suckling pig in terrine at low temperature
The suckling pig has been at low temperature in the oven, specifically at 80* covered for a few hours, until I saw that the bones came out on their own.
I took them out very carefully so that I could respect the skin and use them to line the mold of…
Level:
Executive Chef
#platingchallenge.
Nivel aficionado
Plato principal
Cochinillo en terrina a baja temperatura
El cochinillo ha estado a baja temperatura en el horno, concretamente a 80* tapado unas cuantas horas , hasta que he visto que los huesecillos salían solos.
He sacado con mucho cuidado para así poder respetar la piel y que me sirviera para poder forrar el…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Milk chocolate bars with dubai filling and decorated with milk chocolate and chopped pistachios.
Level:
Sous Chef
Tabletas de Chocolate con Leche con relleno dubai y decoradas con chocolate con leche y pistachos troceados.
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milkasway.96 posted an update a year ago
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Salmon Gravlax
#PlatingChallenge
Amateur profile
Level:
Executive Chef
Gravlax de salmón
#PlatingChallenge
Perfil amateur
Ingredientes: Salmón, remolacha, sal, azúcar, apionabo, pepino, cilantro, eneldo, aceite de oliva virgen extra, hierbabuena, capuchina y pétalos.
El gravlax es una técnica tradicional escandinava de marinar el salmón… tradicionalmente en sal, azúcar y eneldo. Aunque hoy en día es frecuente usar…
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Jonatan Pelayo posted an update a year ago
Hi there. Today I leave you a simple but delicious Brownie with strawberry coulis and Greek Yogurt ice cream. greetings to the whole community!
#pastry #patrychef #Brownie #chocolate #icecream
Hola que tal. El día de hoy les dejo un sencillo pero delicioso Brownie con coulis de fresa y un helado de Yogurt griego. ¡Saludos a toda la comunidad!
#pastry #patrychef #Brownie #chocolate #icecream
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Milk Chocolate Easter Eggs filled with Dubai filling (made with pistachio praline, white chocolate, wafer, shredded coconut and chopped pistachios) and dulce de leche.
Decorated with chopped pistachios.
Level:
Sous Chef
Huevos de Pascua de Chocolate con Leche rellenos con relleno Dubai (hecho con praliné de pistacho,chocolate blanco,barquillo,coco rallado y pistachos troceados) y dulce de leche.
Decorado con pistachos troceados.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
#plating challenge
DESSERTS
FRUIT AND CHEESE SALAD .
Amateur level.
Part of this dish is taken from Disfrutar, platos creativos.
It is a salad with tomato caviar, mango, strawberries and blue cheese.
The tomato caviar is dressed with a pinch of salt and the rest with olive oil
i left the strawberry stalk because it was small and it looked nice…
Level:
Executive Chef
#plating challenge
POSTRES
ENSALADA DE FRUTAS Y QUESO .
Nivel aficionado.
Parte de este plato está sacado de Disfrutar, platos creativos.
Es una ensalada con caviar de tomate, mango, fresitas y queso azul.
El caviar de tomate está aliñado con una pizca de sal y el resto con con aove
he dejado el tallo de las fresas porque al ser pequeño quedaba…
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Isidre Bernet posted an update a year ago
Good afternoon, I share with you this red velvet that I made to test one of the recipes that is in the cookbook.
Buenas tardes, os comparto esta red velvet que he hecho para probar una de las recetas que está en el recetario.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cod in Spiral with Sea and Vegetable Garden Textures
#PlatingChallenge
Profile: Amateur
Fried cod, Squid ink tuile, Spinach oil, Spinach paper, Parsley oil powder, blackberry salt, chili strands.
I stole a couple of pieces of fried cod from the encebollado. They were so perfect that I refused to put them all in the stew. And then this dish…
Level:
Executive Chef
Bacalao en Espiral con Texturas de Mar y Huerta
#PlatingChallenge
Perfil: Amateur
Bacalao frito, Tuile de tinta de calamar, Aceite de espinacas, Papel de espinacas, Polvo de aceite de perejil, sal de mora, filamentos de chile.
Le robé un par de trozos de bacalao frito al encebollado. Eran tan perfectos que me negué a ponerlos todos en el guiso. Y…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Again I come late and this time without preparing the post of the day. I think I have slept just four hours and not because I have been on holiday, I could not even procession with my brotherhood. These are complicated days in my family. I am coming home right now. I will edit this post and see if I can read it, if I am able to stay awake. If…
Level:
Executive Chef
De nuevo vengo tarde y esta vez sin preparar el post del día. Creo que he dormido apenas cuatro horas y no porque haya estado de fiesta, ni siquiera pude procesionar con mi cofradía. Son dias complicados en mi familia. Ahora mismo llego a casa. Me pongo a editar ese post y a ver si puedo leeros, eso si soy capaz de mantenerme despierta. Si no lo…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Easter in the Colors of Childhood
The tradition of coloring eggs for Easter isn’t exclusive to the Balkans — it exists in many parts of the world. In some countries, it’s deeply tied to religious practices, symbolizing life, resurrection, and faith, while in others, it’s more of a playful custom, focused on creativity and family fun.…
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Jessica Rivas Torres posted an update a year ago
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