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Marianela Solis posted an update in the club
5 days agoPastry & Bakery 5 days agoSourdough
Sourdough breadSourdough
Pan de masa madre
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ivana saiz, Nisreen Abu Asi and 13 others4 Comments- View more comments
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Marianela Solis posted an update 5 days ago
Birria de res
Riquísima y también picosa0:19
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Marianela Solis posted an update 5 days ago
Sourdough
Hogaza
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Marianela Solis posted an update 5 days ago
Sourdough focaccia
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Marianela Solis posted an update 5 days ago
Huevos beneditos, brunch perfecto
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Antonio Salvador Moreno Carretero posted an update 5 days ago
Level:
Executive Chef
Vacation.
Today marks the start of my third vacation of the year (10 days), and I waited until the very last minute to whip up some dishes for my kids (seafood salad). And for these ten days, I’ll be unplugging and posting some recipes.
Level:
Executive Chef
Vacaciones.
Hoy empiezan mis terceras vacaciones del año (10 días) y apuré hasta el último momento haciendo elaboraciones para mis chicos (ensaladilla de marisco). Y estos diez días a desconectar y subir recetitas.
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Maciek posted an update 5 days ago
Classic „Mother” Sauces.
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Yvonne ⚽ posted an update 5 days ago
Hot smoked jasmine and green tea salmon with ribbons of vegetable
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Dilip Chettri posted an update 6 days ago
Lamb tomahawk with dolmades, creamy yogurt and dill based fine fine herbs. Tried Greek food
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Hanan Almuzaini posted an update 6 days ago
Speculoos with Almond Paste👌
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Estefania Lozano Ragel posted an update 6 days ago
Level:
Sous Chef
Hi, I’ve been a little out of touch, but the truth is I’ve been really busy and haven’t felt like doing anything. But today I made some flans, which my husband loves. Here’s a picture of how they turned out. I need a little push to get back into my routine, especially in the kitchen.
Level:
Sous Chef
Hola ando un poco desaparecida, pero la verdad es que he estado muy liada y sin ganas de hacer nada, pero hoy he hecho unos flanes, que les encantan a mi marido. Por aqui os dejo el resultado de como quedaron. Necesito un pequeño empujon para retomar otra vez mi rutina y sobre todo en mi cocina.
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Maloles Muñoz posted an update 6 days ago
6 days ago (edited)
Level:
Executive Chef
Red Cabbage and Zucchini Ellipse
White Zucchini, Red Cabbage and Pear Mousse, Yozu Pearls, Edible Flowers, Lemon Thyme, and Red Cabbage Powder.
Turning a simple dish made with high-quality ingredients into something special.
I had sautéed some zucchini in extra virgin olive oil with plenty of onion and a little salt over medium heat until…
Level:
Executive Chef
Elipse de Lombarda y Calabacín
Calabacín Blanco, Mousse de Lombarda y Pera, Perlas de Yozu, Flores Comestibles, Tomillo Limón y Polvo de Lombarda.
Convertir un plato sencillo con ingredientes nobles en algo especial.
Había salteado en aove unos calabacines con bastante cebolla y un poquito de sal. A fuego medio hasta que la verdura quedó…
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Sol Damiani posted an update in the club
6 days agoScoolinary News 6 days agoLevel:
Scoolinary Team
🔥 A professional oven can do much more than just roast.
Our latest course is now available: Professional Oven: Techniques and Uses, with Chefs Oriol Lizano and Sergi Urgell. Learn to control steam, humidity, temperature probes, low-temperature cooking, smoking, dehydration, and multi-level cooking to achieve greater precision, consistency, and…
Level:
Scoolinary Team
🔥 Un horno profesional puede hacer mucho más que asar.
Ya está disponible nuestro último curso: Horno Profesional: Técnicas y Usos, con los Chefs Oriol Lizano y Sergi Urgell. Aprende a controlar vapor, humedad, sondas térmicas, baja temperatura, ahumado, deshidratación y cocción multilevel para ganar precisión, regularidad y eficiencia…
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Level:
Scoolinary Team
🫙 Get your questions answered by Chef Kenji Morimoto during our next LIVE session
Do you have questions about brines, kimchi, cheong, miso, or any fermentation process that isn’t turning out quite as you expected?
Next Monday, October 5, Chef Kenji Morimoto will be live to answer questions and delve deeper into the techniques …
Level:
Scoolinary Team
🫙 Resuelve tus dudas con el chef con Kenji Morimoto en nuestro próximo LIVE
¿Tienes dudas sobre salmueras, kimchi, cheong, miso o algún proceso de fermentación que no termina de salir como esperabas?
El próximo lunes 5 de Octubre, el chef Kenji Morimoto estará en directo para responder preguntas y profundizar en las técnicas del curso …
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Antonio Salvador Moreno Carretero posted an update 6 days ago
Level:
Executive Chef
Today I’m cutting up some acorn-fed Iberian pork shoulder. It’s really good meat—one of my favorites.
Level:
Executive Chef
Hoy toca porcionar presa ibérica de bellota. Una muy buena carne, de mis preferidas.
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