-
Vale Nieves posted an update a year ago
a year ago (edited)
Hello!!! I present you my #tecnicaschallenge
It’s a cake I made a while ago, but I didn’t want to stop showing it, because it was one of those moments of experimenting flavors and it was a great success.
The base is flavored dough with lime zest.
Anana (or pineapple) jelly made with agar agar.
On top of the gelato a coconut cream. Heat the…
Buenas!!! les presento mi #tecnicaschallenge
Es una tarta que hice hace un tiempo, pero no queria dejar de mostrarla, porque fue uno de esos momentos de experimentar sabores y que resulto un gran éxito.
La base es masa sable saborizada con ralladura de lima. Usando la técnica de ARENADO, que por lo menos a mi me resulta muy bien
GELIFICADO de anana…
Translated from Spanish
Griselda 🌻🌻🌻, Sol Damiani and 10 others17 Comments- View more comments
-
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Roasted Stuffed Peppers
Roasted stuffed peppers, crispy on the outside yet juicy inside, filled with a rich blend of minced meat and rice, carefully seasoned and baked to a perfect golden crust. Their deep flavor is beautifully complemented by a light, refreshing tomato salad, adding a touch of freshness and subtle acidity. The combination of a…
- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Galets stuffed with confit hake and shrimp, all shredded.
I put a whole shrimp for decoration.
The sauce is a leek cream.
Then I gratinated it in the oven with grated Parmesan, so that it would be golden brown.
Dill for a fresh touch
Level:
Executive Chef
#TECNICAS CHALLENGE
Galets rellenos de merluza confitada y gambas, todo ello desmenuzado y también le he añadido unas cucharadas de la propia salsa de puerros para ligar
Técnica número 1.
Cocer la pasta y dejar enfriar con un hilo de agua para no romperla y poder trabajar el relleno.
Técnica nuero 2
Porque confito la merluza, me encanta su…
Translated from Spanish- View more comments
-
M Paz Coca Hernando posted an update a year ago
- View more comments
-
Erika González posted an update a year ago
My first Chessecake 🫰🏽🫰🏽 looks super yummy 🤤
Mi primer Chessecake 🫰🏽🫰🏽 queda súper rico 🤤
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Question: Do you cook or eat chicken feet? In Chinese cuisine they are very common, and in your countries? In Spain I think they are less and less common, although they used to be more common.
In a few days I will show you…
Level:
Executive Chef
Pregunta: ¿Cocináis o coméis patas de pollo? En la cocina china son muy habituales, ¿y en vuestros países? En España creo que cada vez se hacen menos, aunque antes eran más habituales.
En unos días os enseño…
Translated from Spanish- View more comments
-
angieq327 posted an update a year ago
a year ago (edited)
Poppy seed plait. My first time making this bread and I must say I am so proud of myself. My husband broke off a piece, placed some butter on it and took a bite, his reaction…delicious.
- View more comments
-
Cristina Arche posted an update a year ago
Cheesecake course, this is the traditional one, the original recipe uses blueberries, but I like raspberries better. Very tasty
Curso de Cheesecake, este es el tradicional, la receta original utiliza arándanos, pero a mi me gustan más las frambuesas. Muy rico
Translated from Spanish- View more comments
-
johanna fernandez posted an update a year ago
Oreo Cheesecake 💣
Cheesecake Oreo 💣
Translated from Spanish- View more comments
-
Betty T posted an update a year ago
a year ago (edited)
I tried for the first time making Ratatouille (but put cheese on top in the last minute).
this is what it looked like 🐭
- View more comments
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔪 Challenge Master Creative: Technique in Action 🍽️
put your skills to the test! This challenge is open to everyone: chefs, foodies and passionate foodies.
THE CHALLENGE:
Create a spectacular dish using at least three techniques learned or perfected at Scoolinary. There are no limits: a local dish, an international masterpiece, a seductive…Level:
Scoolinary Team
🔪 Challenge Master Creativo: Técnica en Acción 🍽️
¡Pon a prueba tus habilidades! Este reto está abierto a todos: chefs, foodies y apasionados de la gastronomía.
EL DESAFÍO:
Crea un plato espectacular usando al menos tres técnicas aprendidas o perfeccionadas en Scoolinary. No hay límites: un plato local, una obra maestra internacional, un…
Translated from Spanish- View more comments
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🌶️ New Course 🌶️ Spanish Home Cooking🇪🇸Descubre the art of healthy Mediterranean cuisine with Pepa Muñoz, a leading chef in sustainability. 🍽️ Learn how to prepare 6 delicious recipes that combine tradition and innovation: garlic soup with torrija, cod fritters, snapper with cava sauce and more. 🎥 1h50 min in HD | 27 lessons 🔥 Key techniques…
Level:
Scoolinary Team
🌶️ Nuevo Curso 🌶️ Cocina Española Casera 🇪🇸
Descubre el arte de la cocina mediterránea saludable con Pepa Muñoz, chef referente en sostenibilidad. 🍽️ Aprende a preparar 6 recetas deliciosas que combinan tradición e innovación: sopa de ajo con torrija, buñuelos de bacalao, pargo con salsa de cava y más. 🎥 1h 50 min en…
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Kumquat.
My small harvest, I know what I’m going to do with it.
A coulie of this fruit for a foie pâté.
Level:
Executive Chef
Kumquats
Mi pequeña cosecha, ya se que voy hacer con ella.
Un coulie de esta fruta para un paté de foie.
Translated from Spanish- View more comments
-
Jorge Sainz posted an update a year ago
When I was young and beautiful, because now I am only beautiful, because of my job I had the opportunity to travel from 1997 to 2018 without stopping. Let’s not even talk about miles and points in loyalty programs. I was just looking for excuses not to get on a plane!
Every two months I had the opportunity to visit Bogota and Medellin,…
Cuando jóven y bello, porque ahora solo soy bello, por mi trabajo tuve oportunidad de viajar desde 1997 hasta 2018 sin parar. Ya no hablemos de millas y puntos en programas de lealtad. Solo ya buscaba pretextos para no subirme a un avión!
Cada dos meses tenía oportunidad de visitar Bogotá y Medellín, de la bella Colombia. Alli aprendí sobre la…
Translated from Spanish- View more comments
-
Orsolya Csernák posted an update a year ago
Level:
Stagier
Summer is coming, and the late-winter sunshine fills me with joy for a new beginning. It’s heartwarming to see the first flowers bloom—especially when they’re on the table next to freshly baked potato pogácsa and bites of savory linzer.
Pogácsa is a traditional Hungarian savory scone, often enjoyed as a snack or appetizer. This version, made…
- View more comments
- Load More
