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mia zager posted an update a year ago
a year ago (edited)
Carrot soup with ginger, orange and coconut milk. in an edible cup
Soup:
peeling and cutting carrots and ginger, cook them in vegetable broth. Blend them, add coconut milk and freshly pressed orange juice.
Cup:
Dough similar to pie dough, without sugar. Baked in “cup” molds.
Decorated with coconut cream and ffreshly thyme.
Pour the soup into a cup…
Maloles Muñoz, posey and 4 others4 Comments- View more comments
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mia zager posted an update a year ago
a year ago (edited)
Homemade bread / butter with wine and pear / fried sage
Baking sourdough bread
Reduction of wine, baking pears
Blending fat (butter) and liquid (wine with pear)
Frying sage leaves
Plating
#TécnicasChallenge
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mia zager posted an update a year ago
a year ago (edited)
Crayfish / polenta with smoked cheese / sweet tomato sauce with basil
Marinating crayfish
Seafood cooking
Cooking polenta and adding cheese
Reduction of sauce
Plating
#TécnicasChallenge
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mia zager posted an update a year ago
a year ago (edited)
Potato soup with buckwheat / egg yolk with truffles
Cooking eggs
Cutting eggs
scooping out yolk,
Sousvide cooking yolk (from fresh egg)
pouring egyolk it into egg.
Cooking potatoes and buckwheat in vegetable broth
frying buckweath and Bacon for decoration and flavour.
Plating
#TécnicasChallenge
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Andrea Marcenaro posted an update a year ago
Meringue cake, lùcuma, blancmange.
Torta de merengue lùcuma, manjar blanco.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Chocolate brownie with coffee and candied kumquats
#TechniquesChallenge
Here you have part of the candied kumquats that I made yesterday, the others I have in another process learned in the course of David Gil, from there came the idea of the candied.
This is a brownie that was supposed to be chocolate but ended up being something else. I…
Level:
Executive Chef
Brownie de chocolate, café y kumquats confitados
#TécnicasChallenge
Aquí tenéis parte de los kumquats confitados que hice ayer y que aprendí en el curso de David Gil, los otros los tengo en otro proceso de otra receta.
Este es un Brownie que debia ser de chocolate pero ha terminado siendo algo mas.. Os cuento el proceso:
He derretido chocolate…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Ajoblanco with pickled sardines and ‘acid cucumber’
This is a traditional ajoblanco accompanied by cold pickled sardines, according to Jorge Lanuza’s instructions in his course “Técnicas de escabeche”. To lighten flavors, a granny smith apple osmotized with cucumber that keeps all its acidity, but takes the flavor of the cucumber, which…
Level:
Executive Chef
Ajoblanco con sardinas en escabeche y ‘pepino ácido’
Es un ajoblanco tradicional acompañado de unas sardinas en escabeche en frío, según las indicaciones de Jorge Lanuza en su curso Técnicas de escabeche. Para aligerar sabores, una manzana granny smith osmotizada con pepino que mantiene toda su acidez, pero coge el sabor del pepino, que tan…
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Ljubica Jocic posted an update a year ago
Madeleines
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Ljubica Jocic posted an update a year ago
a year ago (edited)
Flan
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Michelle Tarby posted an update a year ago
Just made this broccoli, cheddar, gnocchi soup to use up my broccoli and it was absolutely next level. I added a touch of nutmeg and Dijon mustard in at the end which really shown through.
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Dali Babic posted an update a year ago
My first baklava, from Turkish cooking course
Mi primera baklava, del curso de cocina turca
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#tecinicachallenge
SOUS VIDE KNUCKLE
is vacuum packed and put in its bath for 12 hours at 70* temperature.
In the meantime I made a bresa with bones in the oven.
Then I deglazed and recovered the juices and put port wine and a little water and let it reduce until the sauce was thick, I added a little butter to make the sauce shiny.
I roasted…
Level:
Executive Chef
#tecinicachallenge
Tecnicas usadas.
Técnica número 1
Coccion sous vide
CODILLO SOUS VIDE
esta embasado al vacío y metido en su baño 12horas a 70* de temperatura.
Mientras he hecho una bresa con huesos en el horno.
tecnica numero 2
Desglasado, recuperando jugos
Tecnica numero 3
reducción de salsa y ajustar textura con mantequilla
tecnica 4
pure…
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Alejandro Pacheco posted an update a year ago
Lemon (mimicry)
-Lemon and white chocolate mousse
-Passion fruit gel with ginger
-Waffle
-Crunchy topping
-Cocoa butter velvet
#Técnicaschallenge
Limón (mimetismo)
•Mousse de limón y chocolate blanco
•Gel de maracuyá con jengibre
•Waffle
•Cubierta crocante
•Terciopelo de manteca de cacao
#Técnicaschallenge
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Zornitsa Georgieva posted an update a year ago
Good morning on Carnival day. Here I show you my attempt to work with puff pastry. It’s been a long time that I’m working it and I can’t get it. It is difficult. Today I’ve made a few miguelitos of Carnival, filled with pastry cream. But this time I have prepared the dough with the Thermomix. And it didn’t come out the way it should be. It…
Buenos días en el día del Carnaval. Aquí OS enseño mi intento de trabajar con masa hojaldrada. Hase mucho que estoy trabajandola y no lo consigo. Es difícil. Hoy he hecho unos miguelitos de Carnaval ,rellenos con crema pastelera. Pero esta vez he preparado la masa con la Thermomix. Y tampoco me ha salido como hay que ser . Se ve bien, pero…
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Dolors Estapé Ganduxé posted an update a year ago
Buffet prepared with recipes from your courses.
Bufet preparado con recetas de vuestros cursos.
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