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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Arabic bread, also known as pita bread, is a soft and airy bread that forms a characteristic pocket when baked. It is made from basic ingredients—flour, water, salt, yeast, and olive oil—and is baked at a high temperature, allowing it to puff up.
Arabic bread is popular in many countries and is known by the following names: khobz, shami,…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌟 Attention, juries of excellence! 🌟
Our courses average 4.75 stars ⭐⭐⭐⭐⭐ but we want to get to the PERFECT 5. If you were the ultimate judge of taste and knowledge, what would you improve to achieve the highest mark? 🎖️🍽️
we read you in comments! 👇🔥
Level:
Scoolinary Team
🌟 ¡Atención, jurados de la excelencia! 🌟
Nuestros cursos tienen un promedio de 4,75 estrellas ⭐⭐⭐⭐⭐ pero queremos llegar al 5 PERFECTO. Si fueras el juez supremo del sabor y el conocimiento, ¿qué mejorarías para alcanzar la máxima nota? 🎖️🍽️
¡Te leemos en comentarios!…
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Adrián Flor Anelo posted an update a year ago
Assorted pistachio praline and chili chocolate bonbons 🌶️
any opinion is welcome 🙂
Bombones variados de praliné de pistacho y chocolate con chile 🌶️
cualquier opinión es bienvenida 🙂
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
In the process of pickling the course
Spanish cooking by Pepa Muñoz.
I hope it turns out well.
Level:
Executive Chef
En proceso de escabeche del curso
Cocina española de Pepa Muñoz.
Espero que salga bien.
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César Heredia posted an update a year ago
Some from Warda Bouguettaya’s Modern Algerian Pastry course #FlanDeArgel #Muhallebi #MakroudCake #Maritozzi
Unas del curso de Pastelería Argelina Moderna de Warda Bouguettaya #FlanDeArgel #Muhallebi #TartaMakroud #Maritozzi
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Israel Pozas Lozano posted an update a year ago
Chileatole de xcatic: goat cheese with crushed pepita, grilled avocado and caramel popcorn
Chileatole de xcatic: queso de cabra con pepita atrufada, aguacate asado y palomitas con caramelo
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Marinated sardine tails
I got home late and did not have time to edit the photos of the dish for the #TécnicasChallenge we ate today (tomorrow I’ll upload it).
These are the remains of the marinated sardines, the part of the tail and small cuts that I have discarded. I put them in the oil from preserving the cherry tomatoes with pink pepper…
Level:
Executive Chef
Colas de sardinas marinadas
He llegado tarde a casa y no dio tiempo a editar las fotos del plato para el #TécnicasChallenge que hemos comido hoy ( mañana lo subo).
Estos son los restos de las sardinas marinadas, la parte de la cola y pequeños cortes que he descartado. Los he puesto en el aceite de conservar los tomates cherry con pimienta rosa…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is one of my favorite dinners… some simple fried anchovies 🐟 and eat them with your hands! 🙃
Level:
Executive Chef
Es una de mis cenas preferidas… unos sencillos boquerones fritos 🐟 ¡y comerlos con las manos! 🙃
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Somayeh Ghasemzadeh posted an update a year ago
Level:
Stagier
#TécnicasChallenge
This is a very old Iranian bread called “Sorok”
Techniques used:
1. Sourdough processing
2. Stencil technique with cinnamon powder
3. making edible caviar from agar agar powder
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Luiza Sandru posted an update a year ago
a year ago (edited)
The mango and lemon entremet cake combines a delicate almond sponge, an intense mango compote, and a silky lemon mousse, all wrapped in a vibrant yellow mirror glaze.
Its fresh and perfectly balanced flavor makes it ideal for special moments or simply indulging your taste buds. A true masterpiece, ready to delight…
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Luiza Sandru posted an update a year ago
a year ago (edited)
Elegance in a slice of cake!
This Black Forest entremet is a masterpiece of taste and refinement: silky chocolate mousse, delicate blueberry liqueur namelaka, and a vibrant berry jelly insert, all wrapped in a mesmerizing mirror glaze.
A dessert that blends tradition and modernity into an unforgettable sweet…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚀 ATTENTION, CHEFS! 🚀
We are seeing that in many of the photos you are uploading you apply 3 -or more- different culinary techniques but do not include the hashtag of the current Challenge! 😱 If you already uploaded your dish but forgot the hashtag, go back and add it: #TécnicasChallenge. Don’t let your masterpiece go unnoticed!
If you haven’t…
Level:
Scoolinary Team
🚀 ¡ATENCIÓN, CHEFS! 🚀
Estamos viendo que en muchas de las fotos que están subiendo aplican 3 -o más- técnicas culinarias distintas pero no incluyen el hashtag del Reto vigente! 😱 Si ya subiste tu plato pero olvidaste el hashtag, vuelve y agrégalo: #TécnicasChallenge. ¡No dejes que tu obra maestra pase desapercibida!
Si aún no subiste nada,…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Little bags stuffed with chicken and spicy vegetables.
The base is shiracha sauce, the garnish is julienned leeks and flowers from my garden.
The filling was leftovers from here and there that I have gathered and I added a cayenne.
I stuffed a brick pastry and browned it in the air fryer.
A starter with leftovers from the fridge
Level:
Executive Chef
CHALLENGE DE TECNICA
Saquitos de pollo y puerros picantes
La base es salsa de mahonesa con shiracha,, esta técnica la he hecho para dar color y textura suave y poder poner los saquitos y que se quedarán pegados los adornos puerros en juliana y flores de unos brotes.
El relleno eran sobras de aquí y de haya sobre todo de puerro , pollo,…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Vanilla Chocolate Chip Muffins.
Level:
Sous Chef
Muffins de Vainilla con Pepitas de Chocolate.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Dip for Nachos from the Vegan Brunch Course. Garnished with Hazelnut pieces, Kikos and Coral Tejas.
Level:
Sous Chef
Dip para Nachos del Curso de Brunch Vegano. Decorado con trocitos de Avellanas, Kikos y Tejas Coral.
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