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Chris Goddard posted an update a year ago
Grilled shrimp tacos with fresh jalapeños, radish, smoked habanero salsa and shredded cheddar.
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Today Sunday has been a spectacular day😍 Yes, reason tells me that in February it should be a different weather, but the little heart is happy. And of course, there is no better plan than having an aperitif in the sun. Vermouth, homemade gildas and chips ❤
Level:
Executive Chef
Hoy domingo ha hecho un día espectacular😍 Si, la razón me dice que en febrero debería hacer otro tiempo, pero el corazoncito se pone contento. Y claro, no hay mejor plan que tomar el aperitivo al sol. Vermut, gildas caseras y patatas fritas ❤
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Andrea Marcenaro posted an update a year ago
Simple Vasco cheesecake with raspberry sauce.
Cheesecake Vasco simple y con salsa de frambuesas.
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
Today is Sepandarmazdgan(love day)in my country, Iran❤️❤️
This dessert called: “Masghati”.I used rose mold ,raspberry-flavored chocolate bonbons and cranberry sauce to decorate the plate.
Techniques :
Molding and Unmolding, Chocolate Tempering, Piping Decoration, and ,suace plating.
#TechniquesChallenge
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Red Savory Roll with Creamy Filling
This elegant savory roll combines a richness of flavors with an attractive visual presentation, making it a perfect choice for festive occasions and gourmet delights. The base is a light and airy sponge dough, enriched with ajvar (homemade sauce made from roasted red pepper and eggplant), which gives it…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Codfish fritters
First I desalted the cod and then I crumble it
I make a kind of sauce with beer, flour, impeller and an egg and add the cod, chopped garlic and chopped parsley.
I reserve in the refrigerator for 30 minutes.
With a spoon, put them little by little in a frying pan with abundant oil and fry them.
Take them out and put them…
Level:
Executive Chef
Buñuelos de bacalao
Primero he desalado el bacalao y después se desmenuza
Con cerveza, harina, impulsor y un huevo hago una especie de cremita y añado el bacalao, ajo picado y perejil también muy picado.
Reservo en el frigorífico 30 minutos.
Con una cucharita se van poniendo poco a poco en una sarten con abundante aceite y se fríen.
Se sacan y se…
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mauriciojpremazzi posted an update a year ago
a year ago (edited)
It came out Chocolate Bread with dulce de leche
Salió Pan de Chocolate con dulce de leche.
#tecnicachallenger
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Santiago Carrasco Aguado posted an update a year ago
For the fourth week of the Learning Route: Essential Pastry Techniques. In this case it was my turn to “Discover the secrets to create an impeccable Mousse” and for this I made a mango Mousse, by Dina Alsina Pérez.
This mousse is accompanied by pieces of mango and, after talking with colleagues and giving me ideas, it occurred to me to add…Para la cuarta semana de la Ruta de Aprendizaje: Técnicas Esenciales de Pastelería. En este caso me ha tocado “Descubre los secretos para crear una Mousse impecable” y para ello hacer una Mousse de mango, de Dina Alsina Pérez.
Este mousse va acompañado de trozos de mango y, después de hablar con compañeros y darme ideas, se me ocurrió añadir… Read more
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mauriciojpremazzi posted an update a year ago
a year ago (edited)
Sweet peach symphony, whipped cream, meringue and vanilla sponge cake.
Sinfonía dulce durazno,crema chantillí,y merengue,y bizcocho de vainilla.
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Nathalie Robitaille posted an update a year ago
Côtelettes d’agneau ( cuisson sous-vide ) accompagné d’une purée de pomme de terre, moussseline de carottes au gingembre , sauce teriaki
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Prawn and Kumquats Skewers
Prawns and kumquats… It caught my attention when I saw this recipe on @atrapadaenmicocina’s blog and I couldn’t resist because I thought it was very original. You don’t know how special it is. But better, I leave you the recipe so you can check it yourself 😉.
In comments I leave you a video that only lacks the…
Level:
Executive Chef
Brochetas de Langostinos y Kumquats
Langostinos y kumquats?… Me llamó la atención cuando vi esta de receta en el blog de @atrapadaenmicocina y no pude resistirme porque me pareció muy original. No sabéis lo especial que es. Pero mejor, os dejo la receta para que podáis comprobarlo vosotros mismos 😉
En comentarios os dejo un video al que…
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Santiago Carrasco Aguado posted an update a year ago
Now is the fourth week of the Learning Route: New Cooking Techniques. In this case I had to “Learn the process for a fermented Kimchi” and for that I had to make a Kimchi, by Robert Ruiz Moreno.
This course has helped me to consolidate concepts since we already make kimchi. In the photos I show you 2 kimchis that we have made, the first one…Ahora toca la cuarta semana de la Ruta de Aprendizaje: Nuevas Técnicas de Cocina. En este caso me ha tocado “Aprende el proceso para un Kimchi fermentado” y para ello hacer Elaboración de un Kimchi, de Robert Ruiz Moreno.
Este curso me ha ayudado a afianzar conceptos ya que nosotros ya hacemos kimchi. En las fotos os pongo 2 kimchis que… Read more
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Leonardo Cartes posted an update a year ago
A funny anecdote from the kitchen
Yesterday it was very hot, the ambient temperatures were over 30°c, not to mention that the ovens were on and I finished working with the only thought that there was ice cream in the freezer
So it was when I finished working that I experienced the canonical event of every Latino family, realizing that…
Una anécdota divertida de la cocina
Ayer hacia mucho calor, las temperaturas ambiente superaban los 30°c eso sin contar que estaba con los hornos encendidos y terminé de trabajar con el único pensamiento de que en el refrigerador había helado
Así fué como al terminar de trabajar viví el evento canónico de toda familia latina, darte cuenta que…
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Maria Briatore posted an update a year ago
Finally I was able to make Elena Adell’s traditional Cheese Cake, delicious, sublime, creamy, light and the whole cake was sold out! Happy and very satisfied.
Finalmente pude hacer el Cheese Cake tradicional de Elena Adell, riquísimo, sublime,cremoso, liviano y se agotó toda la torta! Feliz y muy conforme.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Work in progress for the #técnicaschallenge… dehydrating baby squid 🙂🦑
Level:
Executive Chef
Work in progress para el #técnicaschallenge… deshidratando chipirones 🙂🦑
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