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Jose Cardozo posted an update a year ago
Maloles Muñoz, Lana Mihajlović and Orsolya Csernák1 Comment- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Still #TechniqueChallenge
Ever since I discovered poke during the Poke Challenge, there hasn’t been a single week without poke bowls!
These were our dinner yesterday—every bite was a new adventure!
Poke Love Forever ❤️🧡❤️🧡
Techniques:
Fermented vegetables
Pre-fermentsPickled Wakame
Ponzu sauce
And so so many more techniques 👨🍳👨🍳… Sushi…
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Griselda 🌻🌻🌻 posted an update a year ago
a year ago (edited)
I present to you my creation
“Orange and raspberry ingot”
For this ingot I used
-the french macaron technique (filled with raspberry ganache)
-the mirror glaze (the one with condensed milk) but instead of water I made it with raspberry puree for color and flavor
-an orange mousse with white chocolate base
– a raspberry and mint gelee
Les presento mi creación
“Lingote de naranja y frambuesas”
Para este lingote usé
•la técnica de macaron francés (relleno con ganache de frambuesa)
•el glaseado espejo (el q tiene leche condensada) pero en vez de agua lo hice con puré de frambuesas enteras para que conserven las semillas y para q tenga no solo color sino también…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi guys, #TechniqueChallenge 🙂
Two weeks ago, I prepared everything for this lovely challenge, watched all the techniques presented, and was happy to see how many I had already done before. 👨🍳👨🍳 I decided to make some tarts with ganache and meringue and try the lime gel for decoration, but unfortunately, I faced some family issues…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Prawns with Cava and Almonds
A delicious and very attractive starter.
Techniques
1 Cleaning and removing the intestine from the prawns (Ignacio Barrios explains it in his course Ceviches Latinoamericanos)
2 Cold marinating of the prawns in cava, chopped garlic, black pepper and parsley
3 Blanching of almonds to peel them
4 Sautéing in oil…
Level:
Executive Chef
Langostinos al Cava y Almendras
Un entrante riquísimo y de lo más vistoso.
Técnicas
1 Limpieza y retirado del intestino a los langostinos (Ignacio Barrios lo explica en su curso Ceviches Latinoamericanos)
2 Marinado en frio de los langostinos en cava, ajo picado, pimienta negra, perejil
3 Blanqueado de almendras para pelarlas
4 Salteado en aceite de…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Crispy black rice with shrimp, baby squid and yolk emulsion
For this #TécnicasChallenge I’m sticking with this reinterpretation of the classic of Spanish cuisine. Thanks to the course ‘Mediterranean cuisine: delicacy, technique and flavor‘ by Begoña Rodrigo. It is a fun and delicate snack, with all the flavor of an authentic and complete black…
Level:
Executive Chef
Arroz negro crujiente con camarones, chipirones y emulsión de yemas
Para este #TécnicasChallenge me quedo con esta reinterpretación del clásico de la cocina española. Gracias al curso ‘Cocina mediterránea: delicadeza, técnica y sabor’ de Begoña Rodrigo. Es un divertidísimo y delicado snack, con todo el sabor de un auténtico y completo…
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Juan Manuel Zapa Garcia posted an update a year ago
#TechniquesChallenge
1.Aerated mousse/stable emulsion
2. Crunchy pistachio caramelization technique
3. Cookie base (dough and baking technique)
4.mirror glaze (gelatin work, syrup and coloring) grading technique.
5. Artistic assembly and plating.
#TecnicasChallenge
1.Mousse aireada/emulsion estable
2. Crujiente de pistacho técnica de caramelizado
3. Base de galletas.(técnica de masas y horneado.)
4.graseado espejo(Trabajo con gelatina. Jarabe y colorante.) técnica de calificación.
5. Montaje y emplatado artístico.
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Sussan Estela Olaya to Beatriz Torija and Lana Mihajlović a year ago
a year ago (edited)
Level:
Scoolinary Team
I have been captivated by the result that Beatriz @beatriztorijagmail-com showed us a few days ago with her roast chicken. I couldn’t stop thinking, for several days, that I hadn’t baked a chicken in the oven for a long time.
So here you see me, on a Sunday morning, baking chicken for the family and accompanying it with baked Andean potatoes…Level:
Scoolinary Team
He sido cautivada por el resultado que nos mostró hace unos días Beatriz @beatriztorijagmail-com con su pollo asado. No pude dejar de pensar, durante varios días, en que hacía tiempo que no cocinaba un pollo al horno.
Así que aquí me ves, un domingo por la mañana, horneando pollo para la familia y acompañándolo con papas andinas al horno… Read more
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Ljubica Jocic posted an update a year ago
Choux with ricotta and nuts.
#TechniquesChallenge
1. Craquelin: butter, brown sugar and butter
2. Rolling and freezing
3. Cooked dough: milk, water, butter boiled, incorporating flour, cooked until the batter is smooth
4. Mixing batter with eggs
5. Piping
6. Applying craquelin on the top
7. Baking on higher temperature, then on the lower
8. Filling…
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Juan Manuel Zapa Garcia posted an update a year ago
White chocolate mousse with crunchy pistachio interior and a chocolate cookie base with red icing.
#TechniquesChallenge
Mousse de chocolate blanco con interior crujiente de pistacho y una base de galleta de chocolate con glaseado de color rojo.
#TécnicasChallenge
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
#ChocolateChallenge
“Carrot Halva”( traditional iranian dessert)
It is made of wheat flour, sugar, carrot, walnut and cinammon
Garnishes: chocolate chips, edible flower, cinnamon tuile, meringue and edible Chocolate soil.
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posey posted an update a year ago
a year ago (edited)
Looking for advice on why some donuts fry up twice the size of others despite being cut from the same batch of dough. Suspect it has something to do with the temperature of the dough.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
PANI PURI
I am in tests.
I have been successfully suffused at 180*
The filling is in progress.
When I make them I will post them
Level:
Executive Chef
PANI PURI
Estoy en pruebas
Acierto y error
Me han suflado correctamente a 180*
El relleno está en marcha..
Cuando los haga ya los publicare
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Zornitsa Georgieva to Sussan Estela Olaya a year ago
a year ago (edited)
Leche frita…..I am looking for authentic desserts to include in our restaurant menu. Asking the Scooly of the academy, he sent me a link to the croquettes course of Chema Soler. And de facto the fried milk is a croquette, thinking about it. The dough, then the breading is the same, the only thing missing is to give the shape of a croquette.…
Leche frita…..Estoy en busqueda de postres autenticos, para incluirlos en nuestra carta de restaurante. Preguntando el Scooly de la academia, me ha mandado una enlace para el curso de croquetas de Chema Soler. Y de facto la leche frita es una croqueta, pensandolo. La masa, despues el empanado es lo mismo, falta solo dar la forma de …
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Santiago Carrasco Aguado posted an update a year ago
a year ago (edited)
As this week I had some time left over from the learning routes because I had already done the eclair course some time ago and I am familiar with the pickles, I dared to make a croissant from Antonio Bachour’s course (who also had the course half done).
Como está semana me ha sobrado un poco de tiempo de las rutas de aprendizaje porque el curso de los eclair ya lo había hecho hace un tiempo y estoy familiarizado con los encurtidos me he atrevido a hacer un croissant del curso de Antonio Bachour (que también tenía el curso a medias).
No me habia percatado que se usan tantas tecnicas hasta que…
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