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Carmen Velasco posted an update a year ago
a year ago (edited)
Well, I have to tell you that I made the BBQ ribs from Ignacio Barrios’ Asados al Horno course and they were spectacular! I can’t share a photo because I made enough to leave for the next day (deluded me) and there was no next day. They flew. I ran out of photo 🤣
I used a cast iron pan instead of aluminum foil for the first cooking and had them…
Bueno, os tengo que decir que hice las costillas BBQ del curso Asados al Horno de Ignacio Barrios y fueron espectaculares! No puedo compartir foto porque hice cantidad suficiente para dejar para el día siguiente (ilusa yo) y no hubo día siguiente. Volaron. Me quedé sin foto 🤣
Usé una olla de hierro fundido en lugar del papel aluminio para la…
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Beatriz Piedras and Maloles Muñoz9 Comments- View more comments
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Daniel González posted an update a year ago
Pumpkin time
Tiempo de calabaza
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
On cold and unpleasant days like these, there is nothing better than a fireplace, a blanket and a finger food dinner with such comforting morsels as these ham croquettes.
They are not the most regular or the prettiest, nor are they delicately prepared. However, to make them I have followed some of Chema Soler’s advice, from his course
Level:
Executive Chef
En días frías y desapacibles como éstos, nada mejor que chimenea, mantita y una cena ‘finger food’ con bocados tan reconfortantes como estas croquetas de jamón.
No son las más regulares ni las más bonitas, ni están emplatadas con delicadeza. Eso sí, para hacerlas he seguido alguno de los consejos de Chema Soler, de su curso ‘Croquetas’… como…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi everyone! Do you like guacamole? It’s not very common in my country. Imagine—I didn’t eat avocado for almost my entire life until a couple of years ago. Now, I’m a real avocado fan!
This time, we couldn’t find tortilla chips, so I toasted some bread and rubbed it with fresh garlic.
I prefer spreading the garlic on the bread rather than… Read more
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Level:
Scoolinary Team
🎉✨ This fortnight’s Scoolistars are here! 🌟 Congratulations to the winners for their amazing preparations and impeccable photo composition. 🏆👏 @a-augustauskiene @andrei-cumpanasoiu @ksenia-vadaturskaia @mariyanamatevagmail-com & @Daniela-Duran 👏
📸 Their photos are shining on our Instagram(ESP / ING) right now and will stay in featured stories…
Level:
Scoolinary Team
🎉✨ ¡Las Scoolistars de esta quincena ya están aquí! 🌟 Felicitamos a los ganadores por sus increíbles preparaciones y su impecable composición fotográfica. 🏆👏 @a-augustauskiene @andrei-cumpanasoiu @ksenia-vadaturskaia @mariyanamatevagmail-com & @Daniela-Duran 👏
📸 Sus fotos están brillando en nuestro Instagram (ESP / ING) ahora mismo y…
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Azahara Mayoral posted an update a year ago
Pickled onion for our new recipes.
Bring flavors to life!
Cebolla encurtida para nuestras nuevas recetas.
Dale a la vida sabores!
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Yennifer Aisha Becerra Ramirez posted an update a year ago
Good morning! What are we going to do for Valentine’s Day? ideas.
Any course that you recommend?
Greetings from Portugal 🇵🇹
Buenas buenaaaaaaaaaaas! Que haremos para San Valentin? 😍🥰 Ideas.
Algun curso que recomenden?
Saludos desde Portugal 🇵🇹
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Pablo Rueda posted an update a year ago
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Michelle Zaremskas posted an update a year ago
a year ago (edited)
After taking the course from Antonio Bachour on Croissants and Viennoiserie , I made my first attempt at both plain croissants and the Pain au Cocolat. I was disappointed in the results of my plain croissants, but more satisfied with my chocolate croissant. I am including pictures of the chocolate croissants for everyone to critique…be kind…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Candied leeks with pistachios
I have been doing courses with vegetables for days, the last one with Lorena Hidalgo.
Here I leave my leeks confit and then passed through the griddle.
While this process is being done, I have made an emulsion with liquid smoke, mustard seeds and coarsely chopped pistachios, aove, salt, garlic powder
Then I put it…
Level:
Executive Chef
Puerros confitados con pistachos
Llevo días haciendo cursos con vegetales, el último es el de Lorena Hidalgo.
Aquí dejo mis puerros confitados y después pasados por la plancha.
Mientras se hace este proceso, he hecho una emulsión con humo líquido, mostaza en grano y pistachos cortados toscamente, aove, sal, ajo en polvo.
Como decoración unas…
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Karla Reyes posted an update a year ago
a year ago (edited)
My first eclair with hazelnut cream #éclairchallenge
Mi primer eclair con crema de avellana #éclairchallenge
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Level:
Scoolinary Team
🥳 We proudly announce that the winner of the #PokeChallenge is Diana Vinces @dianavincescgmail-com! 🎉
Her combination of ingredients is SUBLIME: the unctuousness of the avocado elevates the poke to another dimension. Also, the photographic composition is impeccable, with perfectly balanced light and shadows and natural colors that highlight the…
Level:
Scoolinary Team
🥳 ¡Anunciamos con orgullo que la ganadora del #PokeChallenge es Diana Vinces @dianavincescgmail-com ! 🎉
Su combinación de ingredientes es SUBLIME: la untuosidad de la palta eleva el poke a otra dimensión. Además, la composición fotográfica es impecable, con luz y sombras perfectamente equilibradas y colores naturales que resaltan la magia del…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶New Course: Baked Cheesecakes. 🌶Scoolinary and cheese? Nothing can go wrong! 🧀✨ This week, discover how to master baked cheesecakes: from the classic that always triumphs to creations that will blow your imagination. 🍰 Cheesecake lovers, leave in comments what will be the first recipe you would make from this course.
🔗English version: Baked Cheesecakes
Level:
Scoolinary Team
🌶Nuevo Curso: Cheesecakes al Horno. 🌶¿Scoolinary y queso? ¡Nada puede salir mal! 🧀✨ Esta semana, descubre cómo dominar los cheesecakes al horno: del clásico que siempre triunfa a creaciones que harán volar tu imaginación. 🍰 Pasteleros amantes de los cheesecakes, dejen en comentarios cuál será la primer receta que harían de este curso.
🔗Versión en…
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🌟#ÉclairChallenge. Show your talent and leave your mark on Scoolinary 🌟.
The challenge you’ve been waiting for has arrived: it’s time to shine with your éclairs! ✨
why participate?
🔹 Recognition: your presentation will be admired by the entire community and may be chosen by Chef Fran Segura as the best.
🔹 Exclusive Badge: Join the elite club…Level:
Scoolinary Team
🌟 #ÉclairChallenge. Demuestra tu talento y deja tu huella en Scoolinary 🌟
El reto que estabas esperando ha llegado: ¡es hora de brillar con tus éclairs! ✨
¿Por qué participar?
🔹 Reconocimiento: Tu presentación será admirada por toda la comunidad y puede ser elegida por el Chef Fran Segura como la mejor.
🔹 Badge exclusivo: Únete al club de élite…Translated from Spanish- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pickled cucumber
This is the cucumber I prepared for the poke bowl of the challenge. I made two cuts because I didn’t know which one to use. In the end I used the one in squares as the recipe said.
I didn’t want to use all the cucumber because I didn’t know if I would like it and I needed a little bit for another meal. But I loved it! Now I…
Level:
Executive Chef
Pepino encurtido
Pues este es el pepino que preparé para el poke bowl del reto. Hice dos cortes porque no sabia cual de ellos utilizaria. Al final puse el de cuadraditos como decia la receta .
No quise utilizar todo el pepino porque no sabia si me iba a gustar y necesitaba un poquito para otra comida. Pero me ha encantado! Ahora ya tendre…
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