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Carolina Alvarez Santín posted an update a year ago
#TechniquesChallenge
I bring you here my participation to this challenge. And it really has been a challenge because I had never used any of these techniques.
It is a canapé, the base is a sponge of piquillo peppers, to add power I have put a tomato water jelly and as a topping a rich ancho. To add a crunchy touch I made a false coral…
#TécnicasChallenge
Os traigo aquí mi participación a este reto. Y de verdad ha sido todo un reto porque no había utilizado nunca ninguna de estas técnicas.
Es un canapé, la base es una esponja de pimientos del piquillo, para aportar potencia le he puesto una gelatina de agua de tomate y como colofón una rica ancho. Para aportar el toque…
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Maloles Muñoz, Ksenia Vadaturskaia and 3 others10 Comments- View more comments
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Yusuf Dugic posted an update a year ago
First picture is full chocolate croissant , will bake it tomorrow inshallah
Second is cheese croissant
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Salt-roasted onions with sous vide vegetable broth and vegetable demi-lace.
For this #TécnicasChallenge I really wanted to make a very technical dish, but based exclusively on vegetables. This is the result. I’ll tell you the techniques:
1. Salt roasting. Very common for cooking fish and some meats, but not so much with vegetables. And the…
Level:
Executive Chef
Cebollas asadas a la sal con caldo de verduras sous vide y demiglace de verduras.
Para este #TécnicasChallenge me apetecía mucho hacer un plato muy técnico, pero basado exclusivamente en verduras. Este es el resultado. Os voy contando las técnicas:
1. Asado a la sal. Muy habitual para cocinar pescados y algunas carnes, pero no tanto con…
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
My dear friends, I’ve been so busy these days that I didn’t even realize we’re already at the end of the week.
I want to share this very simple but absolutely delicious dinner: a fresh green salad with lemon-infused radish cubes and shrimp sautéed in butter and parsley. The perfect meal to enjoy this evening! 🦐🦐🦐#TechniquesChallenge
Infusing or…
Level:
Stagier
My dear friends, I’ve been so busy these days that I didn’t even realize we’re already at the end of the week.
I want to share this very simple but absolutely delicious dinner: a fresh green salad with lemon-infused radish cubes and shrimp sautéed in butter and parsley. The perfect meal to enjoy this evening! 🦐🦐🦐#TechniquesChallenge
Infusing or…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Candied Kumquat
I continue with the Kumquats. I have already harvested the whole crop of my tree and I want to make the most of them. I’ve even frozen some to see how they do. Testing, testing…😅
This jar isn’t full because the rest is part of something I’m preparing. But I wanted to make the vacuum leaving them 24h upside down once filled…
Level:
Executive Chef
Kumquat confitados
Sigo con los Kumquat. Ya he recogido toda la cosecha de mi arbolito y quiero aprovecharlos al máximo. Hasta he congelado algunos a ver que tal. Probando, probando…😅
Este tarro no está lleno porque el resto es parte de algo que estoy preparando. Pero he querido hacerles el vacío dejando 24h boca abajo una vez llenado en…
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angieq327 posted an update a year ago
Polenta, Parmesan and Herb Biscuits. Yummy, came out pretty good if I do say so myself.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
what is the most UNEXPECTED combination that has surprised you in the kitchen? 🤯🔥
I jumped into the culinary void and put quinoa and tuna together – was it love at first sight? Mmm… 🤔 I don’t know. To the quinoa I added tiny chopped tomato and hard boiled egg, to the tuna just olive oil and salt… and I feel like this story deserves a plot…
Level:
Scoolinary Team
¿Cuál es la combinación más INESPERADA que te ha sorprendido en la cocina? 🤯🔥
Me lancé al vacío culinario y junté quinua con atún. ¿Fue amor a primera vista? Mmm… 🤔 No lo sé. A la quinua le agregué tomate cortado pequeñito y huevo duro, al atún solo aceite de oliva y sal… y siento que esta historia merece un plot twist. 🎬 ¿Cómo lo…
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Daniel San Andrés posted an update a year ago
Greetings from Guayaquil – Ecuador. I present you my dish: A filet Migñon with a Velouté sauce, garnished with beet dyed gnocchi with fried leek croquettes. Sweet potato croquettes topped with panko, on a bed of bean hummus with sautéed vegetables.
Applied techniques: searing, roasting, baking (Filet Migñon), frying (croquettes and…
Saludos desde Guayaquil – Ecuador. Les presento mi plato: Un filet Migñon con una salsa Velouté, las guarniciones de Ñoquis tinturados de remolacha con crocantes de puerro fritos. Croquetas de camote rebosadas con panko, sobre una cama de Humus de habas con vegetales salteados.
Técnicas aplicadas: Sellado, asado, horneado (Filet Migñon),…
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Diego Rodarte posted an update a year ago
a year ago (edited)
Here I share a photo of my dish, using Bean to bar and tempered chocolate techniques for the log, cotton candy on top, a passion fruit mousse, chocolate soil, cream cheese and strawberry kenel with a touch of agave honey
Aquí comparto una foto de mi platillo #TecnicasChallenge, usando técnicas de chocolate Bean to bar y atemperado para el tronco, algodón de azúcar arriba, un mousse de maracuyá, tierra de chocolate, kenel de queso crema y fresa con un toque de miel de agave
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Alejandro Pacheco posted an update a year ago
Acid dreams (cake)
Applied techniques:
-mousse
-gel
– baked
– mirror glazes
#Técnicaschallenge
Acid dreams (tarta)
Técnicas aplicadas:
•mousse
•gel
• horneados
• glaseados tipo espejo
#Técnicaschallenge
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Andrea Molina posted an update a year ago
a year ago (edited)
Pistachio cake, filled with red fruit gel 🍰.
I leave you my last pistachio cake, filled with red fruits gel (blueberries and strawberries) and covered with a mix between Swiss meringue buttercream and white chocolate ganache ✨🤍.
#TechniquesChallenge
Torta de pistacho, rellena de gel de frutos rojos 🍰
Les dejo mi última torta de pistacho, rellena de gel de frutos rojos (arándanos y fresas) y cubierta con una mezcla entre buttercream de merengue suizo y ganache de chocolate blanco ✨🤍
Técnicas utilizadas:
- Emulsión en la masa del bizcocho
- Gelificación
- Montado y nivelado de capas
- Cobertura con…
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Level:
Sous Chef
When your colleague from Scoolinary Academy serves up a chicken so tempting that it turns on a spit in your dreams, you know there’s no escape—you have to roast one too. 🍗🍗🍗
@beatriztorijagmail-com made a masterpiece, and I spent the night thinking about chicken as if it were my destiny. ☺️💭This morning, I was the first at the market, got a…
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Santiago Carrasco Aguado posted an update a year ago
a year ago (edited)
Para la quinta semana de la Ruta de Aprendizaje: Técnicas Esenciales de Pastelería. En este caso me ha tocado “Crear una pasta choux perfecta” y para ello hacer una Éclair de Avellanas de Fran Segura.
No lo hice de avellana, preparé un praline de nueces del pueblo que tenía en casa para elaborar mi Éclair de nueces.
#TécnicasChallenge
Se puede…
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Gerard Revilla Fustagueras posted an update a year ago
A traditional cheesecake made individually in a silicone mold
Thank you Elena Artell…for your master classes in cheesecakes.
Un pastel de queso tradicional de modo individual en molde de silicona
Gracias Elena Artell…por tus máster clases en tartas de queso.
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Lidia Afonso Trujillo posted an update a year ago
Truffled poached egg, crumbs, Iberian ham and vichyssoise
Huevo trufado poche, migas, ibérico y vichyssoise
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