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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Mushroom Croquette
#CroquetaChallenge
On the plate, a gastronomic drama unfolds in multiple acts, with each ingredient playing its role with the precision of a seasoned director. 🎥 Following chef Chema Soler’s recipe and after 12 hours of patient waiting, the mushroom croquettes finally take center stage, ready to conquer the palate with a lavish…
Beatriz Piedras, Sussan Estela Olaya and 9 others21 Comments- View more comments
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Mohammad Inayath Mulla posted an update a year ago
Turkish lentil soup
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
ASPARAGUS AND BLUE STILTON CHEESE SALAD.
The asparagus are sliced except for the tips, grated carrot, pickled red onion from the day before, blue stilton cheese.
The emulsion is of liquid smoke, pepper, salt, oil, a touch of Merkel, which gives it a special touch
Level:
Executive Chef
ENSALADA DE ESPÁRRAGOS Y QUESO BLUE STILTON .
Los esparragos están laminados salvo las puntas, zanahoria rallada, cebolla morada encurtida del dia anterior, queso blue stilton.
La emulsión es de humo líquido, pimienta, sal, aove, un toque de Merkel esto le da un punto especial
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Vanessa Mosquera posted an update a year ago
a year ago (edited)
#CroquetaChallenge
I just signed up a few days ago in Scoolinary, to perfect my techniques and make new things, I love cooking, but I’ve always been self-taught.
Today I am encouraged to participate in my first challenge with :
-Croquettes of tiger mussel, with a base of mayonnaise from its marinade
I hope it looks great! They are…
#CroquetaChallenge
Me acabo de anotar hace unos días en Scoolinary, para perfeccionar mis técnicas y hacer nuevas cositas, me encanta la cocina, pero siempre he sido autodidacta.
Hoy me animo a participar en mi primer reto con :
-Croquetas de mejillón tigre, con una base de mayonesa de su escabeche
(la naranja es rebozada con panko amarillo)
Espero…
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Yanick Destine posted an update a year ago
Ham croquetas top with fig jelly and membrillo, chicken croquetas with garlic aioli.
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Luis Francisco Skupieñ posted an update a year ago
I am in the basic sauces course. I share that I like to experiment with mayonnaise, lactonesas, hummus, dips…. I like to play with colors and flavors. Here is a photo of a dish from New Year’s Eve: a chicken and black pudding aspic with garlic and beet lactonesa.
Estoy en el curso de salsas básicas. Comparto que me gusta experimentar con mayonesas, lactonesas, humus, dips…. me gusta jugar con los colores y sabores. Va una foto de un plato de la noche de año nuevo: un áspic de pollo y morroes con lactonesa de ajo y de remolacha.
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Diego Rodarte posted an update a year ago
It is not part of any challenge, but I think it is the most beautiful thing I’ve done until today, sculpture reference to kintsugi in white chocolate, with filling in capable of flavors and cracks marked with salted caramel, in the capable has a cookie, a gel, rice and foam
No es parte de ningún reto, pero creo es lo más bonito que he hecho hasta hoy, escultura referencia a kintsugi en chocolate blanco, con relleno en capaz de sabores y grietas marcadas con caramelo salado, en las capaz tiene una galleta, un gel, arroz y espuma
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
The most classic of all croquettes, the most delicious (at least for me), the one that cannot be missing in any restaurant or tapas bar menu, the one you always come back to after trying other flavors or innovating: the ham croquette.
It is undoubtedly my favorite… in fact, the first photo I shared in this community, were precisely…
Level:
Executive Chef
La más clásica de todas las croquetas, la más rica (al menos para mí), la que no puede faltar en ninguna carta de restaurante o bar de tapeo, a la que siempre vuelves después de probar otros sabores o innovar: la croqueta de jamón.
Es sin duda mi favorita… de hecho, la primera foto que compartí en esta comunidad, eran precisamente unas…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Boa tarde hoje venho partilhar convosco uma receita que fiz por primeira vez e que ficou deliciosa
No norte de portugal ha um prato muito famoso que e francesinha .entao nesta receita recriei a francesinha em rissois de francesinha
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Ham Croquette
#CroquetaChallenge
Until now, croquettes meant only one thing to me—those made with mashed potatoes. But then, Scoolinary Academy challenged me to broaden my horizons and revealed that I had been living in a delusion. Chef Chema Soler introduced me to the world of Spanish croquettes—creamy on the inside, crispy on the outside, and…
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kifah sabi alaish posted an update a year ago
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Maksim Golub posted an update a year ago
A couple of days ago I joined this wonderful community and came across an interesting teacher named David Bies. His course is called American Brunch. I immediately started with the first recipe and it was simply amazing! The incredible taste of this dish amazed me and my friend. It is so simple and parasitically beautiful 😍 David, if you see… Read more
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Maloles Muñoz posted an update a year ago
Level:
Executive Chef
I have to go, cooling it stays… I’ll tell you when I get back what it’s all about. I’ll just tell you that it smells like holy glory ❤️❤️
Have a nice afternoon
Level:
Executive Chef
Tengo que irme , enfriando se queda… os cuento a la vuelta de que se trata. Solo os dire que huele a gloria bendita ❤️❤️
Que paseis una bonita tarde
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Jaime Javier Camino posted an update a year ago
Oklahoma onion burger…
Oklahoma onion burger..
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Yesterday, I had a delightful baking session and crafted two exquisite tarts:
1. Salted Caramel Tart with White Chocolate Decoration
A rich and creamy caramel filling with just the right touch of saltiness, perfectly balanced with a delicate white chocolate decoration that adds elegance and flavor.
2. Lemon Curd Tart
A refreshing and… Read more
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