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Terry Allen posted an update a year ago
Made mini versions of the bourdaloue tart
megsmacrae and Sussan Estela Olaya3 Comments- View more comments
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔥¡Calienta tus Sartenes!🔥 ¡Scoolithon 3.0 está aquí! ¡Prepárate para cocinar hacia la victoria!
¡Únete a nosotros para la tercera edición de este épico maratón culinario!
¿Qué hay en juego?
🍳Desafíos Épicos: Enfréntate a cuatro retos culinarios que te harán agua la boca, desde lo salado hasta lo dulce.
🍳Competencia Global: Mide tus… Read more
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔥Fire Up Your Frying Pans! Scoolithon 3.0 is Here! 🔥Get Ready to Cook Your Way to Victory! 🏆 Join us for the third edition of this epic culinary marathon.
What’s the Deal?
🍳Epic Challenges: Tackle a series of four mouthwatering challenges, from savory to sweet.
🍳Global Competition: Go head-to-head with fellow Scoolinars from around… Read more
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
new Course: Panettone Techniques🌶Everythingyou need to know so that your bakery can produce artisan panettone under rigorous standards of quality and good preservation.
Level:
Scoolinary Team
🌶Nuevo Curso: Técnicas del Panettone🌶Todo lo que necesitas saber para que tu obrador pueda producir panettone artesanal bajo rigurosos estándares de calidad y buena conservación.🙌🙌
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶New Course: Panettone Techniques🌶Discover everything you need to know to ensure your bakery can produce artisanal panettone under strict quality standards for optimal shelf life.🙌
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Yelena Sergeyeva posted an update a year ago
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Carlos R. posted an update a year ago
Cold meat and barbecue pizza
Pizza de carne fria y de barbacoa
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tuna Carpaccio
This is one of my favorites. Very easy to make and even easier to eat because it elevates you to the very sky😍.
Fresh tuna, red peppercorns, ground black pepper, chives, oregano, salt flakes, lemon juice and extra virgin olive oil.
I usually freeze the tuna so I can slice it very thinly with a slicer 😉.
With this dish I…
Level:
Executive Chef
Carpaccio de atún
Es de mis preferidos. Muy fácil de hacer y mas fácil de comer porque te eleva al mismísimo cielo😍
Atún fresco, pimienta roja en grano, pimienta negra molida, cebollino, orégano, sal en escamas, zumo de limón y aceite de oliva virgen extra.
El atún suelo congelarlo para así poder cortarlo bien finito con un corta fiambres…
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Jorge Sainz posted an update a year ago
After taking Chef Matías Dragún’s ice cream course, I gave my KitchenAid the ice cream attachment. Back from vacation, I promise to send photos of ice cream!
Después de tomar el curso de heladería del Chef Matías Dragún, le regalé a mi KitchenAid el aditamento para, precisamente, helados. Regresando de vacaciones prometo mandar foto de helados!
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stella gagliano posted an update a year ago
a year ago (edited)
Cannoli y sfogliatelle!!!
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Qusay posted an update a year ago
I need your judge
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
There are two of us at home and when I buy razor clams in 1 kg net I always freeze them because there are too many for us. I submerge the razor clams upright in a jar with cold water and salt for a couple of hours. They themselves gradually release the sand (you can see them jumping 😂 ) but it is advisable to change the water in the jar a…
Level:
Executive Chef
Somos dos en casa y cuando compro navajas en malla de 1 kg siempre congelo pues son muchas para nosotros. Sumerjo las navajas en posición vertical dentro de una jarra con agua fría y sal un par de horas. Ellas mismas van soltando la arena poco a poco ( las veis saltar ?😂 ) pero conviene cambiar el agua del tarro un par de veces a lo largo de…
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egor0707 posted an update a year ago
Patterson Cheesecake
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Lilibeth Ramos posted an update a year ago
Super delishus del curso del Chef Antonio Bacheur
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Jorge Sainz posted an update a year ago
I just finished Chef Malouf’s course on Arabic food. He presents very interesting proposals and substitution of ingredients to make his cuisine more inclusive. While it is true, I prefer the traditional ingredients, what he suggests will allow more people to enjoy this food.
The last lesson: Pistachio and almond baklava is a gem…
I had…
Recién terminé el curso del Chef Malouf sobre comida árabe. Presenta propuestas muy interesantes y sustitución de ingredientes para hacer su cocina más inclusiva. Si bien es cierto, prefiero los ingredientes tradicionales, lo que sugiere permitirá que mas gente pueda disfrutar de esta comida.
La última leccion: Baklava de pistache y almendra es…
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