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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
My nostalgia led me back to my first Scoolinary course: Risotto 🙂🙂🙂 I learned so much about rice and montecatura. Now, I love our risotto days. Last weekend, we harvested the last baby zucchinis from the garden and combined them with risotto… it tasted like spring in autumn.
Michelle Tarby, Ryan Finney and 2 others3 Comments- View more comments
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Álex Martínez Franco posted an update 2 years ago
Cuarta semana de la ruta de aprendizaje fermentación de kimchie de col a ver como está en 21 dias
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David Torres del Castillo posted an update 2 years ago
2 years ago (edited)
Buenos días, hay algún curso/receta para infusionar aceites con hierbas/especias?
Yo hice: 250ml por 2gr de Azafrán.
En una bolsa al vacío y a baja temperatura (50°C – 2h).
Lo dejo en la misma bolsa hasta el domingo.
Si alguien tiene algún otro método que lo ponga, gracias.
👨🍳
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Victor Adolfo Gutierrez Mejia posted an update 2 years ago
Tasty! Pizza Siciliana! 🍕❤️😋
Tasty! Pizza Siciliana! 🍕❤️😋
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nidia_celis posted an update 2 years ago
Banana bread with chocolate and coconut!! Facil y vamos a probarlaaa!! 😍
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Fresas con nata y Enrejado de chocolate blanco
En plena pandemia me veía muchos videos de cocina en YouTube. Creo que como mucha gente en aquellos dias de encierro. Aprendí a atemperar chocolate…
Algo tan simple como unas fresas con nata se puede convertir en un postre de fiesta si lo acompañas de un enrejado de chocolate blanco.
El enrejado…
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Ryan Finney posted an update 2 years ago
Besides a lot of tasting, I generally don’t eat much at work, but we’re working on a new potato gratin pastry and I had a moment of weakness. Crushed one of these bad boys in about one minute. 😋
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Level:
Scoolinary Team
Congratulations, dear Scoolinars @mercedesdelgado1977gmail-com @bernd-hamrodi @R0drigo @loles-mhotmail-com @liloczka1978 🌟 Your Scoolistars’ winning photos have been uploaded to our Instagram stories. After 24 hours, they’ll be hosted in our highlights under “Hall of Fame.” Let’s celebrate these masterpieces, Community!
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Craving Shan Noodle? 🍜Watch our video and learn how to make it at home. Don’t forget to subscribe to our YouTube channel for more culinary adventures!
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Chocoteja stuffed with pisco sour 🍫 Step by step recipe with Renato Gordillo
Level:
Scoolinary Team
Chocoteja rellena de pisco sour 🍫 Receta paso a paso con Renato Gordillo
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David Williams posted an update 2 years ago
I am looking for some assistance for how to price a burger. I would be grinding the meat, using buns, using secret sauce etc but really not sure how to price a single burger.
anyone help?
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Michelle Tarby posted an update 2 years ago
I don’t know about you, but my anecdote for a long day at work is having some fun in the kitchen. Tonight I took my favorite meatloaf recipe, made it in muffin tins and “frosted” them with a cheesy buttermilk mashed potato.
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Monica Nieva posted an update 2 years ago
This was my interpretation of the exotic tacos class of Prof. Chef Antonio Bachour, I made a chocolate trocó as a base to place all the combination of flavors learned in class
combination of flavors learned in class
What a different, special and delicious dessert.
i proposed it in my pastry with dessert served at the table for events
Esta fue mi interpretación del la clase de exotic tacos del profe chef Antonio Bachour, hice un trocó de chocolate como base para colocar toda la
combinación de sabores aprendida en clase
Que postre tan diferente especial y delicioso.
lo propuse en mi repostería con postre servido a la mesa para los eventos
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Monica Nieva posted an update 2 years ago
Hola esta fue mi versión de Baba al ron después de estudiar y aprender del chef Jhonathan Mougel
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Ryan Finney posted an update 2 years ago
Work prototype for the holiday season. Some similar techniques can be found in multiple courses here including Chef Ribé’s creative pastry techniques. Chocolate mousse, caramel cremeux, whiskey caramel and maple cheesecake. I think we’ll end up filling the chocolate bells with a caramel or chocolate ganache.
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