-
fatihakhedim85 posted an update a year ago
Scoolinary
Red velvet COQUELICOT
Scoolinary
Red velvet COQUELICOT
Translated from Spanish
Valentina Gurau, Sol Damiani and 8 others5 Comments- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Grilled langoustine tails
With garlic and parsley oil.
A simple and very tasty starter
Level:
Executive Chef
Colas de cigalas a la plancha
Lleva ajo y aceite de perejil.
Un entrante sencillo y muy rico
Translated from Spanish- View more comments
-
Silvia Arias Salazar posted an update a year ago
- View more comments
-
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
On a table that had seen better days and worse meals, a true marvel stood today — a plate of squid in sweet sauce, next to a bowl of potato salad that smelled like childhood and summer, all at once.
The squid, tender and firm at the same time, rested in the sweet sauce as if they had made peace with the idea that they didn’t always have to be…
- View more comments
-
Ksenia Vadaturskaia posted an update a year ago
Triple chocolate brownies, from the course of Juliana López May, I was so enjoying them with the cup of my morning coffee. A breakfast like this can be life transforming 😊
- View more comments
-
Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
Today I decided to prepare one of my favorite Mallorcan dishes: tumbet, this time with egg.
For those who do not know this dish I will say that it is a traditional Mallorcan dish that is prepared with vegetables from the garden: potatoes, onion, bell pepper, eggplant, garlic and tomato sauce.I like to think of it as the Mallorcan brother…
Level:
Stagier
Hoy me animé a preparar uno de mis platos favoritos de Mallorca: el tumbet, esta vez con huevo.
Para los que no conocen este plato dire que es un plato tradicional mallorquín que se prepara con verduras del huerto: patatas, cebolla, pimiento, berenjena, ajo y salsa de tomate.Me gusta pensar que es el hermano mallorquín del ratatouille, ya que…
Translated from Spanish- View more comments
-
Carlos Rodríguez Almazán posted an update a year ago
Tiradito of mackerel cured in citrus salt on white garlic with crunchy frozen raspberry caviar.
Tiradito de caballa curada en sal de cítricos sobre ajo blanco con caviar crujiente de frambuesa congelada.
Translated from Spanish- View more comments
-
ivana saiz posted an update a year ago
a year ago (edited)
#platingChallenge
Air cheesecake.
A light cake, like a bite of air, not very sweet, with a mild cheesy flavor.
I have been inspired by the cider house menus, typical in Euskadi, the typical menu is scrambled mushrooms, cod and chop, washed down with cider that you serve yourself directly from the barrel. And for dessert… Always cheese,…
#platingChallenge
Tarta aire cheesecake.
Una tarta ligera, como un bocado de aire, poco dulce, con un suave sabor a queso.
Me he inspirado en los menús de sidrería , típicos en Euskadi, el menú típico es revuelto de hongos, bacalao y chuleta, regado con sidra que uno mismo se sirve directamente de la barrica. Y de postre… Siempre queso,…
Translated from Spanish- View more comments
-
Massimo Orlando posted an update a year ago
a year ago (edited)
#PlatingChallenge
Chocolate Budino
Profile: Professional
Ingredients:
60% Guittard Chocolate , Butter, Eggs, Sugar, Vanilla Extract
My inspiration was creating a gluten free dessert that can still be delicious and enjoyable, using just few high quality ingredients.
I basically cooked this Budino in the oven at Bain Marie , Giving a really soft…
- View more comments
-
Silvia Arango Durango posted an update a year ago
a year ago (edited)
Pumpkin cake, decorated with white chocolate ganache and red fruits. I’m learning pastry practically alone with YouTube videos and some 8 hours course… I really like it and I hope to improve with Scoolinary. I see that there is a lot of level in your presentations 🥰.
Pastel de calabaza, decorado con ganache de chocolate blanco y frutos rojos. Voy aprendiendo pastelería prácticamente sola con videos de YouTube y algún curso de 8 horas… Me gusta mucho y espero mejorar con Scoolinary. Veo que hay mucho nivel en vuestras presentaciones 🥰
Translated from Spanish- View more comments
-
Diego Rodarte posted an update a year ago
#PlatingChallenge
Name of dish: Dragon Sphere
Main ingredients: Tangerine, lemon, hazelnut, pistachio and coconut
Profile: Amateur
Textures: isomalt sugar sphere, tangerine creamy, lemon curd, hazelnut crumble, pistachio sponge and coconut foam
The dish aims to be a direct reference to emblematic dragon ball scenarios, the broken…
#PlatingChallenge
Nombre del platillo: Esfera del dragón
Ingredientes principales: Mandarina, limón, avellana, pistache y coco
Perfil: Amateur
Texturas: esfera de azúcar isomalt, cremoso de mandarina, curd de limón, crumble de avellana, bizcocho de pistache y espuma de coco
El plato busca ser una referencia directa a escenarios emblemáticos de…
Translated from Spanish- View more comments
-
Janett Palomino Pariona posted an update a year ago
a year ago (edited)
More bread from the field, photos of the crumb@ from the Fundamentals of Baking course.
Más pan del campo, fotos de la miga@ del curso Fundamentos de la Panadería.
Translated from Spanish- View more comments
-
Tina Crutchfield posted an update a year ago
- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
This weekend …it’s time for some Indian food. So tonight I leave already macerating the tandoori chicken 😎.
Level:
Executive Chef
Este fin de semana …toca un poco de comida india. Así que esta noche dejo macerando ya el pollo tandoori 😎
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
What was promised is due. Finally the video with the salt process. I’ve edited it with some shots I took during the process. So you can see the amount of rosemary powder I put in since it was without measurements or anything, nothing 😅😂.
I hope I can edit the photos for the challenge. I already have my first plate😊
Level:
Executive Chef
Sal de Romero_ Proceso
Lo prometido es deuda. Por fin el video con el proceso de la sal. Lo he editado con algunas tomas que hice en el proceso. Así podéis ver la cantidad de polvo de romero que puse ya que fue sin medidas ni nada, de nada 😅😂
Espero poder editar las fotos para el reto. Ya tengo mi primer emplatado😊
0:29
Translated from Spanish- View more comments
- Load More
