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Vukosava Ninic posted an update a year ago
Cary B, younes.bandadi and 8 others5 Comments- View more comments
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Vukosava Ninic posted an update a year ago
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Vukosava Ninic posted an update a year ago
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Vukosava Ninic posted an update a year ago
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🚀#PlatingChallenge 🎯Are you able to tell a story without saying a single word… just with a plate?
the most aesthetic, technical and delicious challenge of the Community is here: The Art of Plating! If you know that every brushstroke of sauce and every cut has something to say… this challenge is for you.
🎯 The challenge:
Create a dish with…
Level:
Scoolinary Team
🚀#PlatingChallenge 🎯¿Eres capaz de contar una historia sin decir una sola palabra… solo con un plato?
¡Llegó el reto más estético, técnico y delicioso de la Comunidad: El Arte del Emplatado! Si sabes que cada pincelada de salsa y cada corte tienen algo que decir… este desafío es para ti.
🎯 El desafío:
Crea un plato con un emplatado…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶️ New Course: Whole Wheat Breads 🌶️
fan of well-made bread? This course is a ferment feast 🤩 Together with Emma Schacke you are going to master the art of whole grains in sourdough breads. Nutritious, tasty and with LOTS of character. 🥖💪 English versionLevel:
Scoolinary Team
🌶️ Nuevo Curso: Panes Integrales 🌶️
¿Fan del pan bien hecho? Este curso es un festín de fermentos 🤩 Junto a Emma Schacke vas a dominar el arte de los cereales integrales en panes de masa madre. Nutritivos, sabrosos y con MUCHO carácter. 🥖💪 Versión en inglésTranslated from Spanish -
nicksen2 posted an update a year ago
#ask
hello i get this error message, whenever i want to play the video
i tried to change the device from android to PC, but nothing works.
can you give me the solution
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Mattia La Venuta posted an update a year ago
hello chef, for the double recipe of croissant dought 50×40 cm 2,700kg . which size do you flat the butter?
have a nice days
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Orlando Jose Jimenez Jimenez posted an update a year ago
Sirloin steak in medallion 🥩, Mashed potatoes and baby carrots🥕.
Solomito en medallón 🥩, Puré de papa y zanahoria baby🥕
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Jessy Pauline Maussa Gonzalez posted an update a year ago
a year ago (edited)
Pickled eggplant stuffed with Serrano ham and mozzarella cheese, with crispy roasted chickpeas, buffalo cheese with a fresh touch of oregano leaves, with a wine sauce with balsamic reduction.
Escabeche de berenjena rellenos con jamón serrano y queso mozzarella, con crocante de garbanzos tostados, queso de búfalo con un toque fresco de hojas de orégano, con una salsa de vino con reducción de balsámico.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Rosemary powder_ Process
What was promised is due. Here you have the rosemary powder process. As I told you in the previous post, it couldn’t be easier and simpler.
I also put here the written process although it is in the post of the photos.
After washing and drying the rosemary well, I put the leaves, flowers and the small unopened buds…
Level:
Executive Chef
Polvo de romero_ Proceso
Lo prometido es deuda. Aquí tenéis el proceso del polvo de romero. Como ya os dije en el anterior post, no puede ser mas sencillo y fácil.
Os pongo también aquí el proceso escrito aunque esté en el post de las fotos.
Después de lavar y secar bien el romero, puse entre dos papeles de cocina las hojas, flores y los…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Today, I was feeling extremely creative, thanks to the fresh ricotta we bought at the market. It was quite a large portion, and I wanted to use it all.
I made ricotta pogácsa, a Hungarian linzer-based savory cookie—definitely a strong contender for the #cookiechallenge!
I also made ricotta ravioli, but I forgot to take pictures—can you… Read more
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
#CookieChallenge
Sugar and butter noisette pinwheel cookies, with wild blackberry jam and walnuts
For these cookies I followed chef Anna Gordon’s recipe to the letter… my personal touch comes with the filling ingredients. I used my homemade wild blackberry and walnut jam from my walnut tree.
I pick the blackberries from the abundant…
Level:
Executive Chef
#CookieChallenge
Cookies molinillo de azúcar y mantequilla noisette, con mermelada de moras silvestres y nueces
Para estas cookies he seguido la receta de la chef Anna Gordon al pie de la letra… mi toque personal llega con los ingredientes del relleno. He usado mi mermelada casera de moras silvestres y nueces de mi nogal.
Las moras o…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
#CookieChallenge
Chocolate cookies with pink pepper and green cardamom
I love the intense flavor of cocoa, and I think it works much better than we may at first think with spicy and with flavors like pepper or chili.
I followed the recipe for Anna Gordon’s classic cookies, with some variation. I have not incorporated chocolate chips, and instead…
Level:
Executive Chef
#CookieChallenge
Cookies de chocolate con pimienta rosa y cardamomo verde
Me encanta el sabor intenso del cacao, y creo que funciona mucho mejor de lo que en un principio podemos pensar con el picante y con sabores como la pimienta o el chile.
He seguido la receta de las cookies clásicas de Anna Gordon, con alguna variación. No he incorporado…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Rosemary Powder
Making a rosemary powder to add to the salt if it didn’t work with the infusion was my plan C. In the end I put it in. And now I also have an all-natural powder to use in countless recipes. No additives or anything added, just unopened leaves and flowers. With the particularity that the rosemary I used is the one grown in…
Level:
Executive Chef
Polvo de Romero
Hacer un polvo de romero para añadir a la sal si no funcionaba con la infusión era mi plan C. Al final se lo puse. Y ahora además tengo un polvo totalmente natural para utilizar en infinidad de recetas. Sin aditivos ni nada añadido. Con la particularidad de que el romero que he utilizado es el que se cría en el campo y no el…
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