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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Spicy Peanut Dip from the Vegan Brunch Course. Garnished with Coral Shingles and Paprika Peanuts.
Level:
Sous Chef
Dip picante de Cacahuete del Curso de Brunch Vegano. Decorado con Tejas de Coral y Cacahuetes con Pimentón .
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Sol Damiani, Santiago Carrasco Aguado and 5 others12 Comments- View more comments
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Crispy Pan-Seared Chicken Fillets with Roasted Potatoes and Creamy Swiss Chard
#TécnicasChallenge
For this dish, I started by marinating the chicken fillets in a mixture of olive oil, black pepper, salt, lemon juice, and yogurt. The yogurt and lemon acid helped tenderize the meat, while the olive oil facilitated better absorption of the…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Boa tarde alguem me sabe explicar porque e que o seguinte acontece .eu conclui o curso de cheesecake cozido mas no final aparece que so tenho 82%feito e repito tudo e acontece o mesmo .
Gostsria que me explicassem como terminar e que ja aconteceu com tres cursos e gostaria de te los como terminados
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📸Day to upload a photo of yourself to your Profile (if you don’t already have one, of course) 😉Just like a good dish needs the right ingredients, our community needs faces to spice it up. Complete your profile with a photo and spice up our conversation!
Simple steps: 👉Go to your profile 👉 Click on your avatar photo 👉 Upload your photo and…
Level:
Scoolinary Team
📸Día de cargar en tu Perfil una foto tuya (si no la tienes aún, claro) 😉Al igual que un buen plato necesita los ingredientes adecuados, nuestra comunidad necesita rostros para darle sabor. ¡Completa tu perfil con una foto y condimenta nuestra conversación!
Simples pasos: 👉Ve a tu perfil 👉 Haz click en la foto de tu avatar 👉 Carga tu foto y…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Hoje fiz. Chesecake mas nao foi cozido deixo aqui as fotos e mais tarde faco o cozido postando
O de hoje e basico comeco pela base que leva bolacha de lotus e manteiga depois de triturado coloco nos frascos
Bato as natas com umas gotas de limao de seguida junto o acucarbe o queijo creme batendo ate ficar homogenio de seguida coloco sobre…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Hoje vou partilhar mais uma receita
Ervilhas com ovos escalfados
Comeco por fazer um refugado de cebola alho e louro com azeite de seguida conto em brunesa bem miudinha os enchidos (bacon,chourico,presunto e chouricao) frito bem rego com um pouco de vinho e de seguida junto tomate concase e deixo refugar bem depois de uns 20 minutos junto…
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Asım Melih MERT posted an update a year ago
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Estevan Moreno posted an update a year ago
a year ago (edited)
White cream bow tie pasta with mussels
I made bow tie pasta and cleaned then cooked mussels. I melted butter in a sauté pan, then tossed in finely chopped shallots and garlic then cooked until translucent. I added semi-sweet white wine and cooked for 5 minutes over medium heat. Then, I increased the heat to medium-high to simmer. Next, I…
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fb posted an update a year ago
Hello, I want to
search for X recipes and the search engine doesn’t work.
yesterday I was separating my favorites, today I search for them and I get a lot of things that I never chose.
is it working or am I doing something wrong?
thanks
Hola, quiero
buscar X recetas y no funciona el buscador .
ayer estuve separando mis favoritos, hoy los busco y me aparecen un montos de cosas que jamás elegí.
funciona o estoy haciendo algo mal?
gracias
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Maloles Muñoz posted an update a year ago
Level:
Executive Chef
I continue with tomatoes 🤣🤣.
Level:
Executive Chef
Yo sigo con los tomates 🤣🤣
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Elena Pintado Paredes posted an update a year ago
Here are some pictures of an oreo cheesecake I made following Elena Adell’s course, with a loving touch.
Aquí os dejo unas fotitos de una cheesecake de oreo que hice siguiendo el curso se Elena Adell, con un toque amoroso.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
any crazies around here that cook for their pets with the same love and dedication that they make a stew to eat on Sunday? This is what I wanted chicken feet for…sorry for not saying anything and keeping the intrigue going…but it’s generated a nice debate.
As they have so much collagen, they are pure gelatin, once cooked and boned, I…
Level:
Executive Chef
¿Algún loco/loca por aquí que cocine para sus mascotas con el mismo cariño y dedicación que hace un guiso para comer el domingo? Para esto quería las patitas de pollo… perdón por no haber dicho nada y por mantener la intriga… pero ha generado un bonito debate.
Como tienen tanto colágeno, son pura gelatina, una vez cocidas y…
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Leonardo Cartes posted an update a year ago
Ciabattas at 85% hydration with black olives and candied almonds
An oversight, a mistake in the recipe that led me to discover this curious combination
There is no simple and literal way to describe this recipe, it all started looking for a complement for the olives and it was missing 100g to balance the baker’s percentage
I have…
Ciabattas al 85% de hidratación con aceitunas negras y almendras confitadas
Un descuido, una falla en la receta que me llevó a descubrir esta curiosa combinación
No hay una forma sencilla y literal de describir esta receta, todo partió buscando un complemento para las aceitunas y es que faltaban 100g para equilibrar el porcentaje panadero
…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The crispy bread absorbed the sun of ripe tomatoes, while the olive oil glided like gold, binding the flavors into perfect harmony. Basil added freshness, salt heightened the flavor, and the first bite confirmed—simplicity is sometimes the purest form of luxury.
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Leonardo Cartes posted an update a year ago
Recipe in process
I decided to make bread with olives to sell in the bakery, more specifically ciabattas at 85% hydration
Late I realized that I did not have the required amount of olives, the baker’s percentage was off by 100 grams, 100 measly grams!
The machine was already running, the gluten was forming, I no longer had time to adapt…
Receta en proceso
Decidí hacer pan con aceitunas para vender en la panadería, más específicamente ciabattas al 85% de hidratación
Tarde me dí cuenta que no tenía la cantidad de aceitunas requeridas, el porcentaje panadero se descuadró en 100 gramos, 100 míseros gramos!
La máquina ya estaba andando, el gluten se estaba formando, ya no tenía…
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