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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔥 Challenge: The Perfect Croquette
The time has come to prove who has mastered the art of the croquette. Will it be a Spaniard, from the cradle of this delicacy, who makes the best croquette in the world? Or will someone surprise us from another corner of the planet?
🎯 The challenge:
Watch the Croquetas course by Chema Soler, the master…Level:
Scoolinary Team
🔥 Challenge: La Croqueta Perfecta
Ha llegado el momento de demostrar quién domina el arte de la croqueta. ¿Será un español, desde la cuna de esta delicia, quien haga la mejor croqueta del mundo? ¿O nos sorprenderá alguien desde otro rincón del planeta?
🎯 El desafío:
Mira el curso Croquetas de Chema Soler, el maestro croquetero. Luego, pon manos…
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Beatriz Piedras posted an update a year ago
When the weekend goes well.
On day 1 we were invited to a late night remember the sound of Valencia as a start of prefallas.
It had not just been my dance music (it is more like running in the gym 🤣) but I must admit that I had a great time .
In gratitude , on Sunday we reciprocated the invitation with this paella of cuttlefish , artichokes…
Cuando el fin de semana sale redondo.
El día 1 nos invitaron a un tardeo remember del sonido de Valencia como inicio de prefallas .
No acababa de ser mi música de bailar (es más la de correr en el gimnasio 🤣) pero he de reconocer que lo pasé muy bien .
En agradecimiento , el domingo correspondimos la invitación con esta paella de sepia ,…
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Leonardo Cartes posted an update a year ago
Flaky Dobladitas
The dobladitas are a classic Chilean bakery bread, a simple bread whose preparation is based on dough discs interfoliated with butter and which are folded twice to form a triangle
The other day I was making dobladitas in the bakery, I was late with the production so I could not have lunch and I thought of using one of…
Dobladitas hojaldradas
Las dobladitas son un pan clásico de la panadería chilena, un pan sencillo cuya elaboración se basa en discos de masa interfoliados con mantequilla y los cuales se doblan dos veces para formar un triangulo
El otro día estaba haciendo dobladitas en la panadería, me atrasé con la producción por lo que no pude almorzar y…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fruits and Flowers Melody
#TechniquesChallenge
Mango Tuile, Red Fruit Sorbet, Cream Ice Cream, Flowers and Freeze Dried Raspberry.
I had planned to make a special dessert with many techniques and I had already prepared some things, but in the end it was not possible. With some of these preparations today was born this ice cream dessert that…
Level:
Executive Chef
Melodia Helada de Frutas y Flores
#TécnicasChallenge
Tuile de mango, Sorbete de Frutos Rojos, Helado de Nata, Flores y Frambuesa Liofilizada.
Tenia pensado hacer un postre especial con muchas técnicas y ya había preparado algunas cosas, pero al final no ha sido posible. Con algunas de esas elaboraciones hoy ha nacido este postre helado que nos ha…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
My husband says that if I bring one more spice into the house, he’s going to have to go out. Let’s see how I explain to him that I need some more 😅 but when I start to order them and clean cabinets and jars… I need the day. It was this weekend, as it was rainy, I took advantage of it at home.
Level:
Executive Chef
Dice mi marido que como meta una especia más en casa va a tener que salir él. A ver como le explico que necesito alguna cosilla más 😅 eso sí, cuando me pongo a ordenarlas y limpiar armarios y frasquitos… necesito el día. Fue este fin de semana, como estaba lluvioso, aproveché en casa.
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Ljubica Jocic posted an update a year ago
Tiramisu
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
In the embrace of warmth, where flavors intertwine into a tale of passion, these bites were born—stuffed mushrooms and crispy cheese rolls. The smooth mushroom caps embraced the richness of kaymak and the crispiness of bacon, while the rolls wrapped themselves in a golden, crispy coat, hiding a soft, creamy cheese heart. Each bite was a kiss…
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Maloles Muñoz to Sol Damiani a year ago
a year ago (edited)
Level:
Executive Chef
Smoked Eggplant, Yolk, Pickled and Salted Eggplant Salad
#TechniquesChallenge
It was love at first sight. The first time I saw this recipe in the course Cocina Mediterránea: Delicadeza, técnica y sabor by Begoña Rodrigo I knew that someday I would make it, but at the time it seemed far away. When @soldamiani proposed me to organize the…
Level:
Executive Chef
Ensalada de Berenjena Ahumada, Yema, Encurtidos y Salazones
#TécnicasChallenge
Fue amor a primera vista. La primera vez que vi esta receta en el curso Cocina Mediterránea: Delicadeza, técnica y sabor de Begoña Rodrigo supe que algún día la haría, pero en aquel momento me parecía algo lejano. Cuando @soldamiani me propuso organizar el Menú…
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Natalia Oreshkina posted an update a year ago
Eclairs raspberry and almond from the eclair course
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César Heredia posted an update a year ago
Macarons with the techniques of Damien Wager
#Macaron
Macarons con las técnicas de Damien Wager
#Macaron
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Darío Hernández López posted an update a year ago
Desalted Cherne accompanied by a sparkling and crispy sweet potato finished with salmon caviar and chives.
Cherne desalado acompañado de un espumoso y un crujiente de boniato finalizado con caviar de salmón y cebollino.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Kumquat Orangette
#TechniquesChallenge
Looking for recipes for my kumquats led me to the course Techniques with Pectinase Enzyme from David Gil and this very special dessert caught my attention. The process has been fun and very new for me. The result is brutal, nothing to do with the traditional confit. Now that I have learned the technique…
Level:
Executive Chef
Orangette de kumquat
#TécnicasChallenge
Buscando recetas para mis kumquats me llevó al curso Técnicas con la Enzima Pectinasa de David Gil y me llamó la atención este postre tan especial. El proceso ha sido divertido y muy novedoso para mí. El resultado es brutal, nada que ver con el confitado tradicional. Ahora que ya he aprendido la técnica haré…
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fsanchezzarabozo posted an update a year ago
If I upgrade my plan !
Do you charge me all over again or just the difference I didn’t pay for?
I want to upgrade from standard to the next plan
Si yo mejoro mi plan !
Me cibra todo de nuevo o solonla diferencia que no pague
Queiro pasar de estandar al siguente
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Gustavo Tobalina Zumaeta posted an update a year ago
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Bread knots, with rosemary, crushed garlic and caramelized onion. Highly recommended course by Juliana Lopez May. Greetings friends @julianalopezmayscoolinary-com
Nudos de pan, con romero, ajo pisado y cebolla caramelizada. Curso de Juliana Lopez May muy recomendable. Saludos amigos @julianalopezmayscoolinary-com
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