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Vanesa Ramirez posted an update a year ago
I am happy with the result of the loaf of bread from Xevi Ramon’s Artisan Bread course
Estoy feliz con el resultado de la barra de pan del curso de Pan Artesano de Xevi Ramon
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Orsolya Csernák, Mercedes Delgado de Miguel and 4 others6 Comments- View more comments
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vporibello posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Anchovies in vinegar
The other day when Sol proposed the course on Pickling Techniques, I took a look at it. I had some anchovies ordered in my fishmonger’s shop precisely to make them in vinegar. You will find it in the course as Boquerón Tradicional. I usually present them in two loins but this time I wanted to make them as the recipe.
I…
Level:
Executive Chef
Boquerones en vinagre
El otro dia cuando Sol propuso el curso de Técnicas de Escabeche, eche un vistazo. Tenia boquerones encargados en mi pescaderia precisamente para hacerlos en vinagre. En el curso los encontraréis como Boquerón Tradicional.
He de confesar que no sabia que esta receta estaba dentro de los escabeches y mira que llevo toda la…
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Azahara Mayoral posted an update a year ago
a year ago (edited)
Good evening everyone, my first recipe focaccia Genovese, I followed the instructions and I left 20 minutes in the oven (more than recommended) and I have been white, but the taste is very good.
Here is the before and after:
Buenas noches a todos, mi primera receta la focaccia Genovesa, he seguido las instrucciones y he dejado 20 minutos en el horno (más del recomendado) y se me ha quedado blanca, pero el sabor es muy bueno.
Tenéis el antes y el después:
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johannapazmino2 posted an update a year ago
My first Brioche try. Very yummy😋
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Daniela Duran posted an update a year ago
Iced cake with a chocolate sponge cake base, a slice of strawberry bavarois, chocolate mousse and a ganache bath makes this iced cake a combination of flavors that explode in your mouth.
Torta helada con una base de bizcochuelo de chocolate una lamina de bavarois de frutillas mousse de chocolate y baño de ganache hace de esta torta helada una combinacion de sabores que explotan en la boca.
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Raafat Daoud posted an update a year ago
Hey i want to ask please , in making a pan au chocolate corrosion, after we prepare a dough , i need to add the butter also before the chocolate stick??
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Irmak Pehlivan posted an update a year ago
My first try of New York chocolate chip cookies (without chocolate) I’m obsessed with the taste and texture 🍪🍪🍪🍪 first of many more 🩷🩷
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Emerlin Altagracia Nuñez Hidalgo posted an update a year ago
Today I made my first ramen of the ramen course
Hoy hice mi primer ramen del curso de ramen
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
#CaféLover by aquí🙋♀️
“Like a good perfume, your scent lingers,
in every corner where you dwell, dear coffee.
An ancestral aroma that assures us,
that in every cup, there’s a piece of eternity.” 🎼
I love coffee so much that I don’t know what I would be without it.
from 1 to 10 how much of a fan do you consider yourself to be of this wonder?…
Level:
Scoolinary Team
#CaféLover por aquí🙋♀️
“Como un buen perfume, tu esencia perdura,
en cada rincón donde habitas, querido café.
Un aroma ancestral que nos asegura,
que en cada taza, hay un pedazo de eternidad.” 🎼
Amo tanto al café que no sé qué sería de mí sin él.
¿Del 1 al 10 qué tan fan te consideras de esta maravilla? ¿La mejor receta que probaste que lo tenía…
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Juan Se T posted an update a year ago
Recipe from the basic cooking techniques course ! 😁
Receta del curso de técnicas básicas de cocina ! 😁
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Mariyana Mateva posted an update a year ago
Sugar-free & dairy-free madeleines. Sweetened with dates
The classic recipe with substitutes for everyone to enjoy.
Next time I will try making them gluten-free.
Madeleines sugar-free & dairy-free. Endulzadas con dátiles
La clásica receta con sustitutos para que todos puedan disfrutar.
La próxima vez probaré hacerlas sin gluten.
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Agustín Estévez posted an update a year ago
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olgazlit posted an update a year ago
Pavlova swiss meringue from course French technique. ( decor with frozen fruits, I know it’s not correct)
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Diana Vinces posted an update a year ago
Level:
Stagier
With plenty of peppers in the fridge, I decided to experiment with a bread inspired by the homemade bread course. I used the water from the roasted peppers for the dough to give it an extra touch of flavor. In addition, I mixed the peppers with some roasted garlic and thyme.
The result surprised us: a bread with an aroma of peppers…
Level:
Stagier
Con un montón de pimientos en la nevera, decidí experimentar con un pan inspirado en el curso de panes caseros. Usé el agua de los pimientos asados para la masa, y así darle un toque extra de sabor. Además, mezclé los pimientos con un poco de ajo asado y tomillo.
El resultado nos sorprendio: un pan con un aroma a pimientos que, acompañado de un…
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