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Jorge Sainz posted an update a year ago
Originating in Japan in the 1950s, Shabu Shabu is a dish consisting of boiling water that has been flavored with kombu seaweed (the natural version of monosodium glutamate) and tuna broth (Dashi). Shiitake mushrooms, Chinese cabbage, tofu, rice noodles and, as if it were fondue, pieces of meat and shrimp are added so that, when boiled, they…
Teniendo su origen en Japón, por alli de los 1950, el Shabu Shabu es un platillo consistente en agua hirviendo que ha sido saborizada con alga kombu (la versión natural del glutamato monosódico) y con caldo de atún (Dashi). A este se le agregan hongos shiitake, col china, tofu, fideo de arroz y, como si fuera fondue, trozos de carne y camarón…
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Beatriz Piedras, Sol Damiani and 6 others4 Comments- View more comments
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Carolina Alvarez Santín earned the challenge Challenge a year ago
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Beatriz Torija earned the challenge Challenge a year ago
Level:
Executive Chef
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Betty T earned the challenge Challenge a year ago
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Level:
Scoolinary Team
🎉 Winners of the #TecnicasChallenge! 🎉
scoolinars, you’ve given it ALL in this challenge! 🚀 After looking at each proposal with a magnifying glass (and eager to try them 😋), we announce our three winners, who get 250 scoolipoints, a Challenge Badge and exclusive access to a live session with Chef Lorena Hidalgo, co-founder of Scoolinary.
📢…
Level:
Scoolinary Team
🎉 ¡Ganadoras del #TecnicasChallenge! 🎉
¡Scoolinars, lo han dado TODO en este reto! 🚀 Tras ver cada propuesta con lupa (y ganas de probarlas 😋), anunciamos a nuestras tres ganadoras, quienes se llevan 250 scoolipoints, un Challenge Badge y acceso exclusivo a una sesión en vivo con Chef Lorena Hidalgo, co-founder de Scoolinary.
📢 Estos son los…
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Stefan Bischof posted an update a year ago
welcome to g'nuss pastry shop!
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Stefan Bischof posted an update a year ago
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Stefan Bischof posted an update a year ago
One ofmy Consumer Favorit: Pure Berry; Raperry Mousse & Collies, Vegan Milk Xocolate Creamy, Poppy Seeds Xocolate Biskuit & Macadamic Xocolate Crunchy.
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Stefan Bischof posted an update a year ago
Sacher Light; inspirit by Miguel Guarro. Made with the B Concept Methode – less Sugar & Fat, just more Taste!
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Level:
Scoolinary Team
my chicken croquettes were a hit! This time I marinated the chicken in soy sauce, garam masala and a little curry and the flavor went through the roof 🚀 I added a little more milk as @mercedesminayapalaciosgmail-com had suggested but I think next time I’ll add a little more for creaminess. One of my two friends hates béchamel and ate 10 hahaha…
Level:
Scoolinary Team
¡Mis Croquetas de pollo fueron un éxito! Esta vez mariné el pollo en salsa de soja, garam masala y un poco de curry y el sabor se disparó 🚀 Agregué un poco más de leche como me había sugerido @mercedesminayapalaciosgmail-com pero creo que la próxima agregaré un tantito más para lograr más cremosidad. Una de las dos amigas odia la béchamel…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Appetizers to eat with your fingers.
The cheeses you like, with the fruits you like.
We plate for each diner.
Appetizers, starters, first and second courses
Level:
Executive Chef
Aperitivos para comer con los dedos.
Los quesos que te gustan, con las frutas que te gustan.
Nosotros emplatamos para cada comensal.
Aperitivos, entrantes, primeros y segundos platos
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
📢👨🍳 Attention, Scoolinars!
Chef Chema Soler has a very special message:
It’s time to show your skills and prepare the creamiest, crunchiest and most amazing croquettes. 💪 📸 Upload your photos adding #CroquetaChallenge and participate for an Exclusive Scoolinary Apron, 250 scoolipoints and the Challenge Badge
Let the croquette battle…
Level:
Scoolinary Team
📢👨🍳 ¡Atención, Scoolinars!
El chef Chema Soler tiene un mensaje muy especial:
Es hora de demostrar tus habilidades y preparar las croquetas más cremosas, crujientes y sorprendentes. 💪 📸 Sube tus fotos agregando #CroquetaChallenge y participa por un Delantal Exclusivo de Scoolinary, 250…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶NewCourse: Afternoon Tea Pastry 🌶 An afternoon tea with the wow factor? ✨ Yes, please. World’s Best Pastry Chef Antonio Bachour guides you step-by-step to create a luxurious experience with mini petits gâteaux, on-trend cookies and the silkiest scones. 🫖🍰
who’s up for elevating their pastry? 🔥
Available in English version too, of course😉Level:
Scoolinary Team
🌶Nuevo Curso: Pastelería del Té de la Tarde 🌶 ¿Un té de la tarde con el wow factor? ✨ Sí, por favor. El chef Antonio Bachour, Mejor Chef Pastelero del Mundo, te guía paso a paso para crear una experiencia de lujo con mini petits gâteaux, cookies de tendencia y los scones más sedosos. 🫖🍰
¿Quién se anima a elevar…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Hoje em comeco de dia foi de fazer sobremesa e foi um leite creme e um arroz doce
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jrobertr posted an update a year ago
Hello
I have made the San Sebastian cheesecake recipe and I have a couple of doubts.
The texture has been as with small “grains” I guess that the cheese was not sufficiently ground.
To improve this (apart from trying to grind it finer), could I dilute the ground aged cheese in the cream at a low temperature before mixing?
On the other hand,…
Hola
He hecho la receta de la tarta de queso San Sebastian y me surgen un par de dudas.
La textura ha quedado como con pequeños “granitos” supongo que del queso curado que no estuviera suficientemente molido.
Para mejorar esto (aparte de intentar moler mas fino) podria diluir el queso curado molido en la nata a poca temperatura antes de…
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