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Patty Aguero posted an update a year ago
Prepare some tartlets because we like it very much at home. Applying the techniques of chef prepared with coconut-flavored pate cream, with perfect flavor and softness. I am learning a lot.
Prepare unas tartaletas porque nos gusta mucho en casa. Aplicando las técnicas de chef preparados con crema diplomática sabor coco, con sabor y suavidad perfectas. Estoy aprendiendo mucho.
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Lana Mihajlović, Vanessa Mosquera and 6 others2 Comments- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Today we have tried my salt in this lomo de orza that I made a couple of weeks ago and that has turned out super rich. Now that it has taken the flavor after these days in oil, with the rosemary salt in flower, paprika de la Vera and chili strands, the flavor is extraordinary.
Level:
Executive Chef
Hoy hemos probado mi sal en este lomo de orza que hice hace un par de semanas y que ha salido super rico. Ahora que ha tomado el sabor después de estos dias en aceite. Con la sal de romero en flor, pimentón de la Vera y filamentos de chile, el sabor es extraordinario.
Este lomo lo corté algo más gordito que el anterior. Mis manos no estaban…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Today, for dinner, a simple tomato salad with burrata. Following a friend’s instructions, I prepared a vinaigrette with olive oil, soy sauce and a drop of honey… and it was delicious… but I think it’s better with a good extra virgin olive oil and nothing else 😅
Level:
Executive Chef
Hoy, para cenar, una sencilla ensalada de tomate con burrata. Siguiendo las indicaciones de un amigo preparé una vinagreta con aceite de oliva, salsa de soja y una gotita de miel… y estaba rica… pero creo que está mejor con un buen aceite de oliva virgen extra y nada más 😅
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angieq327 posted an update a year ago
Apricot, Confit Garlic, and Vinegar Spiral. Came out heavenly. The blend of vinegar and the sweetness of the apricot are so delicious. Yummy. Husband was very happy with the outcome.
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Anastasia Papanikolaou posted an update a year ago
a year ago (edited)
After diving deep into a course on donuts and cronuts by Elena Adell, I expected to fall in love with the classics. But instead, I discovered a new favorite —this apple almond cream-filled donut! The perfect balance of flaky, creamy, nutty, and sweet, it’s a delightful twist I never saw coming. 🍏✨🍩
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Yusuf Dugic to Sol Damiani a year ago
a year ago (edited)
When will be the announcement for the cookie challenge?
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Dayvee M Mendoza posted an update a year ago
a year ago (edited)
This isn’t perfect yet, but I will keep practicing until I get better at it. I love the taste… it’s definitely a croissant! Haha. I learned a lot from watching Chef #AntonioBachour and will put to use all I’ve learned in this course. #CroissantsAndViennoiserie #HomeBaker #FirstTry #Croissants
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Mattia La Venuta posted an update a year ago
Why loosing butter like that?
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚀🔥 ATTENTION, SCOLINARS! 🔥🚀
🍳Doubting a technique? Looking for the perfect course? Need a last minute tip? Scooly AI is your new digital sous-chef 🧑🍳✨ Available 24/7 to answer questions, guide you and help you get the most out of Scoolinary.
💡 Fast, reliable and always ready to give you the best culinary information. It’s not magic, it’s pure…
Level:
Scoolinary Team
🚀🔥 ¡ATENCIÓN, SCOLINARS! 🔥🚀
🍳¿Dudas con una técnica? ¿Buscas el curso perfecto? ¿Necesitas un consejo de último minuto? Scooly AI es tu nuevo sous-chef digital 🧑🍳✨ Disponible 24/7 para responder preguntas, guiarte y ayudarte a sacarle el máximo jugo a Scoolinary.
💡 Rápido, confiable y siempre listo para darte la mejor información…
¿Ya usaste Scooly?
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The smell of moussaka filled the apartment, warm and rich, promising a moment of respite. Weary steps grew lighter upon entering the kitchen, where plates were already waiting and wine was slowly being poured into glasses.
There was no need for unnecessary words—the sound of a spoon cutting through the layers was enough. The first bite, the one…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Today I share with you some of my old creations with chocolate. I hope you like them
Level:
Sous Chef
Hoy os comparto algunas de mis creaciones antiguas con chocolate. Espero que os gusten
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Edgar_GR posted an update a year ago
a year ago (edited)
Potato soup
A very hearty yet simple dish.
With a base of potato, onion, and chicken broth, accompanied by bread croutons, sour cream, bacon and cheddar cheese.
Sopa de patata
Un plato muy contundente pero a la vez sencillo.
Con una base de patata, cebolla, y caldo de pollo, acompañado de crutones de pan, crema agria, panceta y queso cheddar.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Orange, blue cheese and anchovy starter.
On a base of oak lettuce, orange, blue cheese and anchovy, a false orange caviar, made with agar agar to give an elegant touch, also accompanied by an air of orange.
The emulsion is simple, with the oil from the anchovies, orange juice and ready.
I hope you like it.
I was experimenting to see what came…
Level:
Executive Chef
#PlatingChallenge
Voy a titular este entrante ” armonía de sabor sobre negro”
Sobre base de lechuga de roble , naranja, queso azul y anchoa , un falso caviar de naranja, hecho con agar agar para dar un toque elegante, acompañado también de un aire de naranja.
La emulsión es simple, con el aceite de las anchoas, jugo de naranja y listo.
Espero que…
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Edgar_GR posted an update a year ago
a year ago (edited)
My first fideuá 🙂
Mi primera fideuá 🙂
No encontré los fideos recomendados… Éstos son llamados “Capellini”. Son como Spaguetti pero más finos. El sabor es exquisito pero por imagen/estética no parece fideuá.
A seguir entrenando 🙂
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
With the cookie binge I’ve been having since Friday… and there are still some left! Today for dinner, we prepared these simple, light and delicious steamed cockles. If they are good and fresh, they need nothing more than steaming (I make them with a little white wine), a few peppercorns and bay leaf.
Level:
Executive Chef
Con el atracón de galletas que llevo desde el viernes… ¡y aún quedan! hoy para cenar, hemos preparado estos sencillos, ligeros y deliciosos berberechos al vapor. Si son buenos y frescos, no necesitan nada más que cocinarse al vapor (yo los hago con un poquito vino blanco), unos granos de pimienta y laurel.
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