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Agustin Lopez Pardo posted an update a year ago
Sardines in pickled sauce with tomato, peppers and leek mayonnaise.
Sardinas en escabeche con tomate,mahonesa de piparra y puerrro.
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Beatriz Torija, Sussan Estela Olaya and 5 others2 Comments- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Green asparagus sliced with a peeler.
I boiled them for 1 minute and a half and put them in cold water to keep their green color.
Then I put them in a mold
I made an emulsion with old mustard, liquid smoke, pepper, aove.
To decorate some tomato pearls
Level:
Executive Chef
Espárragos trigueros laminados con un pelador.
Los di un hervor de 1 minuto y medio y puse en agua fría para que conservará ese color tan verde,.
Después puse en un molde
Hice una emulsión con mostaza antigua, humo líquido, pimienta, aove.
Para decorar unas perlas de tomate
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Alejandro Pacheco posted an update a year ago
a year ago (edited)
Mousses, gels, icings and toppings.
#techniqueschallenge
Afrodita (manzana en mimetismo)
Técnicas utilizadas:
•Mousse de chocolate blanco y sal
•Interior de manzana, hierbabuena y ron, gelificado a partir de agar y estabilizado con goma xantana
•Galleta de vainilla y almendra
•Baño crocante a partir de manteca de cacao
•Glaseado tipo espejo
•Moneda a partir de chocolate a temperado
Además, incluyo una…
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Laura Romero posted an update a year ago
First course finished, I am losing my fear of tempering chocolate and I enjoy working with chocolate clay.
Primer curso terminado, voy perdiéndole el miedo a temperar chocolate y disfruto trabajar la plastilina de chocolate.
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Griselda 🌻🌻🌻 posted an update a year ago
Here I leave you my spiral cookies filled with bitter orange marmalade and walnuts from the American cookies course. 😊
Aquí os dejo mis cookies espiral rellenas de mermelada de naranja amarga y nueces del curso de cookies americanas. 😊
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
When we talk about cooking techniques, we immediately think of avant-garde and new techniques. I’m the first one. But cooking techniques have existed since fire was invented. Just tell it to the French, whose techniques have laid the foundations for everything that came after. Maybe that’s why I wanted to start participating in…
Level:
Executive Chef
Cuando hablamos de técnicas de cocina, enseguida pensamos en vanguardia y nuevas técnicas. Yo la primera. Pero las técnicas de cocina existen desde que se inventó el fuego. Que se lo digan a los franceses, cuyas técnicas han sentado las bases de todo lo que vino después. Quizá por eso quería empezar a participar en el #TécnicasChallenge con…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening here is a photo of some almond and pecan crocantis, not very well presented because I have not had much time. Tomorrow if I feel better I plan to make a praline. Best regards
Level:
Sous Chef
Buenas noches por aqui os dejo una foto de unos crocantis de almendra y de nueces pecanas, no esta muy bien presentado porque no he tenido mucho tiempo. Mañana si me encuentro mejor tengo pensado de hacer un praline. Un saludo
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George Yanez posted an update a year ago
A little bit of my style in this spectacular little cheese board for me
Un poco de mi estilo en esta que es para mí una espectacular pequeña tabla de quesos
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Ksenia Vadaturskaia posted an update a year ago
Beaf medallions with glazed strawberries and beans
#TécnicasChallenge1. Give a beaf tenderloin a cylindrical shape
2. Separating the parts of a beaf tenderloin according to purpose;
3. Glazing strawberries and beans with balsamic vinegar;
4. Plating
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Maloles Muñoz to Rocio Brignolo Esmoris a year ago
a year ago (edited)
Level:
Executive Chef
Spring Cake
The cake is composed of:
Four-quarter orange sponge cake
White chocolate ganache for sealing
Tangerine syrup
Cocoa Brigadeiro
American buttercream.
All learned in the course Creative Cakes with Buttercream by Leonardo Espinoza. Wonderful course!I made it as a gift so I don’t have a picture of the inside. But they told me it was really…
Level:
Executive Chef
Tarta Primavera
#TécnicasChallenge
La tarta se compone de:
Bizcocho cuatro cuartos de naranja
Ganache de chocolate blanco para sellado
Almíbar de mandarina
Brigadeiro de cacao
Buttercream americana.
Todo aprendido en el curso Tartas creativas con Buttercream de Leonardo Espinoza. Maravilla de curso !!La hice para regalar por eso no tengo foto del…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
#tecnicaschallenge
I had kikos at home and seeing what I could do with them I saw the recipe of “El Kiko” from the Adrián Ramírez’s Trampantojos Dulces Course and I got to it.
It has a Kikos Mousse, a Milk Chocolate Sponge Cake, Kikos Praline, Salted Caramel and a chocolate and kikos bath.
Level:
Sous Chef
#tecnicaschallenge
Tenía kikos en casa y viendo qué podía hacer con ellos vi la receta de “El Kiko” del Curso de Trampantojos Dulces de Adrián Ramírez y me puse a ello.
Lleva una Mousse de Kikos, un Bizcocho de Chocolate con Leche,Praliné de Kikos,Caramelo Salado y un baño de chocolate y kikos.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Pašticada with Gnocchi – A Gastronomic Symphony of Dalmatian Tradition
#TécnicasChallenge
Pašticada with gnocchi is a dish that embodies the richness of flavors and the art of slow cooking, bringing a delicate harmony of sweetness, acidity, and deep meaty aromas to the plate. This Mediterranean culinary gem begins with marinating beef in a…
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Level:
Scoolinary Team
🍅Here are the photos of the Winners and special mentions of our #TomatoChallenge 🏆@bahar-gh127 & @Mikel-viz 🏅 @mercedesminayapalaciosgmail-com & @santicacggmail-com .
Level:
Scoolinary Team
🍅Aquí están las fotos de los Ganadores y las menciones especiales de nuestro #TomateChallenge 🏆@bahar-gh127 & @Mikel-viz 🏅 @mercedesminayapalaciosgmail-com & @santicacggmail-com .
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌟 Has the Community ever pushed you to keep going when you were demotivated? 🌟
Grey days, failed recipes… but you come in here and see that someone achieved a challenge, someone else shares their experience, and suddenly, you get the spark back! ✨🔥 Has it happened to you, how the Community has been that push you needed? 🏆👨🍳
Level:
Scoolinary Team
🌟 ¿Alguna vez la Comunidad te ha impulsado a seguir cuando estabas desmotivado? 🌟
Días grises, recetas fallidas… pero entras aquí y ves que alguien logró un reto, alguien más comparte su experiencia, y de repente, ¡te vuelve la chispa! ✨🔥 ¿Te ha pasado? ¿Cómo la Comunidad ha sido ese empujón que necesitabas?…
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Mikel Viz Felipe earned the challenge Challenge a year ago
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