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My daughter wanted me to make Sushi for her school tiffin ! Made sushi for the first time after learning the basics from the course by @hidekimatsuhisascoolinary-com !
Antonio Salvador Moreno Carretero, fernando estudi and 2 others1 Comment- View more comments
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Alfonso Jiménez posted an update 2 months ago
Hi, I’m Alfonso. I’m learning ___ and I want to get better at __sous-vide cooking_. This week I’d like to practice
Hola, soy Alfonso. Estoy aprendiendo ___ y quiero mejorar __cocina al vacío_ . Esta semana me gustaría practicar
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Salmon. Another wonderful fish.
I like fish just as much as meat, although I have to admit that I’m fascinated by tuna—but salmon is one of those fishes where I’m discovering the countless ways to prepare it, and I love it. What’s your favorite way to prepare it?
Level:
Executive Chef
Salmón. Otro pescado maravilloso.
Me gusta por igual el pescado que la carne, aunque tengo que reconocer que el atún me fascina, pero el salmón es de esos pescados que estoy descubriendo sus mil formas de prepararlo y me encanta. ¿Cuál es tu mejor forma de prepararlo?
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
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jasanpri-39432f posted an update 2 months ago
Donuts
Done!!!
Donuts
Hechos!!!
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fernando estudi posted an update 2 months ago
Hello, good morning. Even though I haven’t been very active around here, I’m still working on learning
Today I’m sharing a version of a dish by Pepa Muñoz from the “Homestyle Spanish Cooking” course: crepes stuffed with roasted tomatoes and piparra pepper cream,
and my version is inspired by this dish
Crep/Tumaca—it’s a crepe made with roasted…
Hola buenos días aunque no se muy activo por aquí sigo trabajando en aprender
Hoy os traigo una versión de un plato de Pepa Muñoz del curso Cocina Española Casera, Crepe relleno con tomate asado con crema de piparras
y mi version es a raiz de este plato
Crep/Tumaca, es un crepes de tomate asado y ajo con aceite de oliva virgen extra y Jamon…
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Jenny Monrroy Rodruguez posted an update 2 months ago
Raspberry and Basil Bonbon
Bombón de frambuesa con albahaca
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Jenny Monrroy Rodruguez posted an update 2 months ago
crema de dátiles con chocolate y turrones de chocolate negro
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Jenny Monrroy Rodruguez posted an update 2 months ago
tabletas rellenas y de incrustación
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Jenny Monrroy Rodruguez posted an update 2 months ago
aplicando color a los bombones
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Cooking with Leftovers.
Today I’m going to talk to you about a rather troubling issue: food waste that we don’t know how to make use of. Did you know that 1.3 trillion metric tons of food are thrown away every year? And that 27 million metric tons of that are wasted in European households? Our grandmothers used to say this, but it’s clear the…
Level:
Executive Chef
Cocina de aprovechamiento.
Hoy os voy a hablar de un tema bastante preocupante. Los desperdicios de comida que no sabemos aprovechar. ¿Sabías que cada año se tiran a la basura 1,3 billones de toneladas de alimentos? ¿Y que 27 millones de ellos se desperdician en los hogares europeos? Lo decían nuestras abuelas, pero está claro que el…
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Sopa de mondongo: casera, reconfortante y deliciosa.
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dary.bg0420 posted an update 2 months ago
Follow the recipe for cinnamon rolls, and the flavor is incredibly delicious. Unlike the recipe, I used round aluminum pans to bake them, but the flavor and texture leave nothing to be desired—they taste exactly as you’d imagine.
complete el curso de roles de canela y el sabor es increiblemente delicioso. A diferencia del curso, yo utilice moldes redondos de aluminio para hornearlos, pero el sabor y textura no dejan nada a la imaginación, saben justo como imaginas
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
New dish: Shrimp gyoza.
New dish at the restaurant. Shrimp gyozas with a suquet made with carabineros, coconut, and ginger. They’re to die for.
Level:
Executive Chef
Nuevo plato. Gyozas de gambas.
Nuevo plato en el restaurante. Gyozas de gambas con un suquet de carabineros, coco y jengibre. Están de vicio.
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Elena Pintado Paredes posted an update 2 months ago
It’s been a while since I’ve posted anything, but that doesn’t mean I haven’t been cooking.
Here’s a white chocolate, coconut, and mango dessert. It was delicious and creamy.
Hace tiempo que no subo nada pero eso no quiere decir que no haya seguido cocinando.
Os traigo un entremet de chocolate blanco, coco y mango. Estaba rico y suave.
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