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Orsolya Csernák to Sol Damiani 2 years ago
2 years ago (edited)
Level:
Stagier
I invited my parents over for lunch last weekend. To be honest, I’ve reached a point where we can’t eat as much as I have ideas for what to cook, so I take any opportunity to invite guests. 😁
We made pizzas 🍕 in the new pizza oven, and they were amazing, but you’ve already seen my pizzas plenty of times. So, I’d like to share two… Read more
Andrey Boyko, Esteban Gabory and 3 others3 Comments- View more comments
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Álex Sebásthyan De Souza posted an update 2 years ago
Novo teste por aqui!
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j28rn87 posted an update 2 years ago
Ensalada de coliflor asada al horno con aderezo de tahini y cilantro, pickles de cebolla morada, deliciosa!! Del curso de ensaladas creativas.
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Andrey Boyko posted an update 2 years ago
These are the pastries I made after a couple of month of training , the result of my first croissant course by Antonio Bachur . I’m excited about the next course !
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Jorge Sainz posted an update 2 years ago
2 years ago (edited)
From the course Focaccias: Master your basic technique with a Chef Napolitano from Luigi Di Dominico; two with 80% hydration. The first with cherry tomato, mushrooms, onion, garlic confit, basil, pesto and parmesan cheese. The second with brie cheese, garlic confit, blond pine nuts and dehydrated basil (half).
Enjoy your meal!
Del curso Focaccias: Domine su técnica básica con un Chef Napolitano de Luigi Di Dominico; dos con 80% de hidratación. La primera con tomate cherry, champiñones, cebolla, ajo confitado, albahaca, pesto y queso parmesano. La segunda con queso brie, ajo confitado, piñón rubio y albahaca deshidratada (la mitad).
Buen Provecho!
Translated from Spanish- View more comments
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Debora Grosu posted an update 2 years ago
My fav pasta Carbonara 🤌🏻
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Infused Oils (2)
I told you at the end of the previous post that I made the first oils of thyme, rosemary and garlic to release my Roner.
Vacuum packed with olive oil and as you can see in the video at 60º for 5 hours. Then I cooled it in ice water.
I remember I was excited as a child and nervous because I did not know how it was going to…
Level:
Executive Chef
Aceites Infusionados (2)
Os decía al final del post anterior que los primeros aceites de tomillo, romero y ajo los hice para estrenar mi Roner.
Envasados al vacío con aceite de oliva y como veis en el video a 60º durante 5 horas. Después lo enfrié en agua con hielo.
Recuerdo que estaba ilusionada como una niña y nerviosa porque no sabia cómo iba…
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Diana Vinces posted an update 2 years ago
Level:
Stagier
Esta es una de mis tartas favoritas. La preparo con un bizcocho de almendras, crema de limón, y muchos merenguitos por encima para alegrar la tarta.🤡
Esta foto en particular la tome un poco tarde y para mi sorpresa me gusta mucho el resultado. Por lo que me anime a compartir la foto con vosotros 🤗.
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Luis Gabriel Beltrán Mendez posted an update 2 years ago
#hallowwenchakenge
Una de las técnicas que había querido intentar era una tarta rellena con una salsa de fruta, en este caso usé mermelada de uchuva casera, con un mousse de chocolate y colorante negro para la temática. Por último un glaseado de chocolate blanco y decoré con un poquito de café en polvo y formas hechas a mano de chocolate pigmentado.
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atokhirjonov5 posted an update 2 years ago
Today I made Italian Pizza. Taste was good but the shape was not perfect. For the first attempt it is not that bad I think. What do you think guys?
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David Torres del Castillo posted an update 2 years ago
Buenas chicos! Alguno puede conseguir una invitación para el forum gastronómico de Barcelona 4-6 Noviembre?
Gracias!!! 👨🍳
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Michelle Tarby posted an update 2 years ago
Making some treats for my co-workers and students today and thought this kind of fits the #HalloweenChallenge (Plus I needed a new video for my Instagram account ☺) These are pumpkin spiced mini-muffins filled with dark chocolate chips. I have to share them because they make a ton and we’d eat them all ourselves!
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Bernd Hamrodi posted an update 2 years ago
Croissants & Viennoiseres II:
New York Rolls w Hazelnutchocolate coating plus Pistachio…so puffy that light is shining trough 🌤️ Even though i prefer raw, enjoying Full Butter flavour
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Mhanna Samer posted an update 2 years ago
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Buenos días les quiero compartir con ustedes la tarta que le prepare a mi hija, por su cumpleaños está tarta es de mousse de chocolate negro ,con un glaseado espejo color agua, es de Frozen ya que mi bombón le encanta. La tarta de llama
“Cayetana “
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