-
Thi Hai Ha Nguyen posted an update a year ago
Beatriz Torija, rojas_24210 and 7 others2 Comments- View more comments
-
blancapretorius posted an update a year ago
Summer Salad for a party of 12 people
- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Last night despite the tiredness I had I decided to prepare what I had in mind to use the hibiscus salt and red pepper, I put a mix of lettuce, cut into thin strips red onion, cherry tomatoes cut them in half, I put half an avocado and finally I put some strips of grilled veal entrecote, i watered it with olive oil and I put the salt, it was…
Level:
Sous Chef
Anoche a pesar del cansancio que tenia decidí preparar lo que tenía en mente para utilizar la sal de hibisco y pimienta roja, Puse un mix de lechugas, corte en tiras finitas cebolla roja, los tomates cherrys los corte a la mitad, le puse la mitad de un aguacate y por ultimo le puse unas tiras de entrecot de ternera a la plancha, lo regue con…
Translated from Spanish- View more comments
-
Jorge Sainz posted an update a year ago
Being in these lands, I discovered a dish that “is a delight”. A 100 year old egg. It is called centennial egg and is made by preserving a duck, chicken or quail egg in quicklime, clay, ashes and various minerals for several weeks or months. When the covering is removed, the white appears dark in color and the yolk is greenish. The aroma is of…
Ya estando por estas tierras, descubrí un platillo que “es una delicia”. Huevo de 100 años. Se denomina huevo centenario y se elabora mediante la preservación de un huevo de pato, gallina o codorniz en cal viva, arcilla, cenizas, y diversos minerales durante varias semanas o meses. Al eliminar la cobertura, aparece la clara de un color oscuro y…
0:51
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato with crispy loin of pork
Tomato, crispy iberian pork loin, pistachios, crushed quicos, rosemary salt, black seed. Washed down with early olive oil from my land.
I put the loin between two kitchen papers in the microwave for 1 minute at maximum power. It has given that different point to this tomato that was to repeat again and again😉.
Level:
Executive Chef
Tomate con Crujiente de Lomo
Tomate, crujiente de lomo iberico, pistachos, quicos molidos, sal de romero, semilla negra. Regado con aove temprano de mi tierra.
El lomo lo puse entre dos papeles de cocina en el microondas 1 minuto a maxima potencia. Le ha dado ese punto diferente a este tomate que estaba para repetir una y otra vez😉
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
When the week passes over you, and you don’t know if you’ll make it to Friday or perish before 😅 it becomes urgent one of those dinners that bring you back to life. For me, tortilla de patata is one of them, or huevos rotos con jamón.
Level:
Executive Chef
Cuando la semana te pasa por encima, y no sabes si llegarás al viernes o perecerás antes 😅 se hace urgente una de esas cenas que te devuelven a la vida. Para mí, la tortilla de patata es una de ellas, o los huevos rotos con jamón.
Translated from Spanish- View more comments
-
Nahid Shah posted an update a year ago
- View more comments
-
Nahid Shah posted an update a year ago
- View more comments
-
Nahid Shah posted an update a year ago
- View more comments
-
Nahid Shah posted an update a year ago
- View more comments
-
Level:
Scoolinary Team
👨🍳#CroquetaChallenge 💛A few minutes ago we lived an unmissable masterclass with chef Chema Soler, accompanied by Carolina Álvarez Santin @carolsan29hotmail-com and Lana Mihajlović @lanamihajlovic, winners of the Croqueta Challenge 🏆. It was a super enriching meeting where they answered several doubts that arose in the Community:
🔹 F…
Level:
Scoolinary Team
👨🍳#CroquetaChallenge 💛Hace unos minutos vivimos una masterclass imperdible con el chef Chema Soler, acompañado por Carolina Álvarez Santin @carolsan29hotmail-com y Lana Mihajlović @lanamihajlovic , ganadoras del Croqueta Challenge 🏆. Fue un encuentro súper enriquecedor donde respondieron varias dudas que surgieron en la Comunidad:
🔹…
Translated from Spanish- View more comments
-
marta Sanchez Luna posted an update a year ago
Crackle chocolate cookies. These are the first ones I’ve tried from Anna Gordon’s course and they are amazing.
Galleta de chocolate craqueladas. Son las primeras que he probado del curso de Anna Gordon y están increíbles.
Translated from Spanish- View more comments
-
marta Sanchez Luna posted an update a year ago
Hello everyone! This is the result of applying what we learned in the Neapolitan Pizzas lesson.
Hola a tod@s! Este es el resultado de aplicar lo aprendido en la lección de Pizzas Napolitanas.
Translated from Spanish- View more comments
-
e.carreteroperez posted an update a year ago
We continue with laminated doughs. I’ve practically got the hang of the croissants
Seguimos con masas laminadas. A los croissant ya prácticamente les he cogido ya el ritmo
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Hake tenderloins on a base of chipiron sauce.
I have removed the skin and bones from the tenderloins and I have only coated them in flour and fried them.
The chipiron sauce is the one I had made from my squid croquettes.
I have made the toasted skin of the hake in the oven between two baking papers to make it stiff, at a low temperature, on top…
Level:
Executive Chef
#PlatingChallenger
Escalopines de merluza sobre salsa de chipirones.
A los escalopines los he quitado piel y espina y he rebozado en harina , una cucharadita de pimenton y pan rallado muy fino y los he frito prácticamente un vuelta y vuelta.
La salsa de chipiron es de la que tenia hecha de mis croquetas de chipirones.
He hecho la piel tostada de…
Translated from Spanish- View more comments
- Load More
