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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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Carmen Velasco, Mercedes Delgado de Miguel and 2 others14 Comments- View more comments
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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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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Squid tartar with liquid yolk, onion sauce and kaffir lime oil and amaranth suffused with dashi
#PlatingChallenge
Amateur profile
Ingredients: squid squid, egg, onion, fish fumet, extra virgin olive oil, sunflower oil, kaffir lime leaves, chives, kombu seaweed, dried bonito flakes, amaranth seeds, iota, espelette pepper, nori seaweed and salt.
Level:
Executive Chef
Tartar de calamar con yema líquida, salsa de cebolla y aceite de lima kaffir y amaranto suflado con dashi
#PlatingChallenge
Perfil amateur
Ingredientes: calamar de potera, huevo, cebolla, fumet de pescado, aceite de oliva virgen extra, aceite de girasol, hojas de lima kaffir, cebollino, alga kombu, copos de bonito seco, semillas de…
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Esteban Pereyra posted an update a year ago
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
PLATING CHALLENGE
HAKE CONFIT WITH GARLIC AND CHILI.
Amateur level
the hake is confit at 80*. And I have put a little bit of smoked paprika to enhance the flavor
Then I have sautéed some beans that I have put as a base.
Level:
Executive Chef
#platingChallenge
MERLUZA CONFITADA CON AJOS Y GUINDILLA .
Nivel aficionado
la merluza esta confitada a 80*. Y he puesto un poquito de pimentón ahumado para resaltar el sabor
Después he salteado unas habitas que he puesto como base.
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Carolina Alvarez Santín posted an update a year ago
#PlatingChallenge
Profile: Amateur
Title: Without words
Ingredients: oranges, melva, milk mayonnaise, fried onion.
I first tried this salad when my sister-in-law brought it to a dinner party at home. At first I thought the combination of ingredients was strange, but when I tasted it… oh, when I tasted it! My goodness, how refreshing…
#PlatingChallenge
Perfil: Amateur
Título: Sin palabras
Ingredientes: naranjas, melva, mayonesa de leche, cebolla frita.
Esta ensalada la probé por primera vez cuando mi cuñada la trajo a una cena en casa. Al principio me pareció rara la combinación de ingredientes, pero cuando la probé… ay cuando la probé!! Madre mía, que refrescante y…
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belportaq posted an update a year ago
I made the san sebastian cheesecake, but it didn’t turn out like in the course… I left it longer because I didn’t see it brown on the top. It was soft on the inside but I feel it was not as sweet as it should be. Any suggestions?
Hola!! Hice el cheesecake san sebastian, pero no me quedo como en el curso… lo deje mas tiempo porque no vi que se doraba nunca en la parte de arriba. Me quedo suave por dentro pero siento que muy poco dulce y no como deberia ser. Alguna sugerencia??
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Jonatan Pelayo posted an update a year ago
#PlatingChallenge
Nombre del Postre: “Sinfonía Morada”
Perfil: Amateur (Estudiante)
El día de hoy quiero concursar con este postre al plato, el cual llamé “Sinfonía Morada”. Consiste en un postre que está compuesto con 8 preparaciones. Comenzamos con una Bavaroise de blueberries y zarzamoras con una base de un biscuit de vainilla, el cual fue…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Codfish time
It is time for codfish, the sound of drums, the smell of incense and wax. It is a time of torrijas, of family, of processions, of reflection, of vacations, of tunics and capiruchos, of hot chocolate, of stews. It is Holy Week, the biggest of the year.
For those of you who celebrate it. Happy madrugá, happy Good Friday 🙌🙏
Level:
Executive Chef
Tiempo de Bacalao
Es tiempo de bacalao, de resonar de tambores, de olor a incienso y cera. Es tiempo de torrijas, de familia, de procesiones, es tiempo de reflexión, de vacaciones, de túnicas y capiruchos, de chocolate caliente, de potajes. Es Semana Santa, la más grande del año.
Para los que la celebráis. Feliz madrugá, feliz Viernes Santo…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tonight I caramelized onion, to make a salad with phyllo dough and goat cheese, to which I made a honey and pistachio vinaigrette. The cherry tomatoes are candied with garlic and rosemary.
Level:
Sous Chef
Esta noche he caramelizado cebolla , para hacer una ensalada con masa filo y queso de cabra, a la cual le he hecho una vinagreta de miel y pistacho. Los tomates cherrys estan confitados un poco con ajo y romero.
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Gastrogenomics
#PlatingChallenge
Amateur profile
Ingredients: Carrot, orange, cauliflower, milk, fresh ginger, red cabbage, tomato, eggplant, zucchini, squash, cucumber, extra virgin olive oil, sherry vinegar, Chinese seven spice, star anise, iota, black pepper and salt.
Gastrogenómica is one of the historical dishes of the Sandoval…
Level:
Executive Chef
Gastrogenómica
#PlatingChallenge
Perfil amateur
Ingredientes: Zanahoria, naranja, coliflor, leche, jengibre fresco, col lombarda, tomate, berenjena, calabacín, calabaza, pepino, aceite de oliva virgen extra, vinagre de Jerez, siete especias chinas, anís estrellado, iota, pimienta negra y sal.
Gastrogenómica es uno de los platos históricos de…
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Carolina Alvarez Santín posted an update a year ago
a year ago (edited)
#PlatingChallenge
Title: Back to childhood
Ingredients: I followed Elena Adell’s glazed donuts recipe.
They take, flour, sugar, salt, powdered milk, orange and lemon zest, egg, butter, honey, impulsor and preferment. For the icing, powdered sugar, water and lemon. And time and patience, which are not bought but are very, very necessary.
In…
#PlatingChallenge
Título: Vuelta a la infancia
Perfil: Amateur
Ingredientes: He seguido la receta de donuts glaseados de Elena Adell.
Llevan, harina, azúcar, sal, leche el polvo, ralladura de naranja y de limón, huevo, mantequilla, miel, impulsor y prefermento. Para el glaseado, azúcar glass, agua y limón. Y tiempo y paciencia, que no se compran…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Beneath the Surface
#PlatingChallenge
Profile: Amateur
Type: Appertizer
Ingredients: Steak; Red onion; Olive oil; Capers; Egg yolk; Salt and pepper; Pickles; Crushed paprika; Tabasco sauce; Worcestershire sauce; Green chili pepper; Mustard
Story about „Beneath the Surface“
Beef Tartare. A dish that doesn’t hide behind cooking, nor behind…
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Estefania Lozano Ragel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
#platingchallenger
Torrijas with mango foam
Aficcionada
I infused milk, 35% cream, with the peel of an orange and the peel of a lemon, with star anise or matalauva, this for the torrija.
I made the foam in a siphon with mango puree, 35% cream and sugar to taste.
Level:
Sous Chef
#platingchallenger
Torrijas con espuma de mango
Aficcionada
He infusionado leche, nata al 35%, con la piel de una naranja y la de un limón, con anis estrellado o matalauva, esto para la torrija.
La espuma la he hecho en sifòn con pure de mango, nata al 35% y azucar al gusto.
Es la primera vez que uso el sifòn.
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