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Thanippulige Asanga Rangana posted an update 2 months ago
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Thanippulige Asanga Rangana posted an update 2 months ago
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Estefania Lozano Ragel posted an update 2 months ago
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danny alejo posted an update 2 months ago
2 months ago (edited)
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André Mellergardh posted an update 2 months ago
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Espaguetis al bronce con pesto y bolitas de parmesano
Las bolitas de parmesano llevan clara de huevo y parmesano y después van fritas en aceite suave.
El pesto lleva albahaca fresca, piñones, ajo,parmesano y aove
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Gopal Pandey posted an update 2 months ago
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Sous Chef
Paella de personal.
Que digo yo que si no cuido yo a mis compis, ¿quién lo va ?
0:18
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Guillem Albertson posted an update 2 months ago
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Enrique Sanabria posted an update 2 months ago
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Estefania Lozano Ragel posted an update 2 months ago
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raquel-agullo-19fbae posted an update 2 months ago
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André Mellergardh posted an update 2 months ago
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Calamar a la plancha, con gambones y hongos shimeji.
Por encima una emulsión de aceite de gambones.
Shimeji blanco, tiene un ligero sabor a fruto seco
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Viktoria SOLOVIOVA posted an update 2 months ago
Continuing my sourdough bread course, I’m making New York-style bagels. The surface is a bit spongy after parboiling, but the bread from this dough turns out great.
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