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Jose Cardona posted an update 2 years ago
Mili Martinez Mosquera, Beatriz Piedras and 10 others2 Comments- View more comments
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elizondosanchezg posted an update 2 years ago
Poniendo en práctica lo aprendido
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Cristina Donoso posted an update 2 years ago
#RetoFrijoles
Ensalada de frijoles:
Muy sana y rica.
Medio bote de alubias cocidas pintas
Brocoli, Maíz, cebolla fresca y aceitunas. Todo al gusto. Vinagreta de aceite oliva virgen extra aromatizado de tomillo, naranja, unas gotas de limon y vinagre de manzana. Sal y Comino.
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Raul Kling posted an update 2 years ago
More practice 😊
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Nicolas Jerez posted an update 2 years ago
72 horas de maduración
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Dyland Santos posted an update 2 years ago
Some dishes form the Cantabrian cuisine course done for a college project.
At Santander, Spain
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Luis Acuña posted an update 2 years ago
Tenía días sin preparar algo y me antojé de una focaccia.
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Grace Andersen posted an update 2 years ago
@soldamiani what shall I do with my soupy mayo, Sol? Any suggestion or any hack😉🙏
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Grace Andersen posted an update 2 years ago
Do not make the same mistake like I did🫣 In making Pil pil, I misunderstood about the making of it. Big time! I watched the video while doing it and read the recipe, again and again but still did not get it. Then I realized that the only thing that needed to emulsify as the base are the garlic and shallots that was left from the reduced…
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Bettsy Priel Perez posted an update 2 years ago
After months of failure, I finally am close to my goal 😍
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OSCAR GÓMEZ RUANO posted an update 2 years ago
2 years ago (edited)
Intentando aplicar conceptos.
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OSCAR GÓMEZ RUANO posted an update 2 years ago
Intentando hacer pan.
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Grace Andersen posted an update 2 years ago
Just finished making Cordon bleu by chef Vivien Durand. Had the video on while preparing it. Did quartering of the whole chix, cannot believe I can do it. It is a lot of photos but I could never be proud of myself for achieving this.
I have to fried for another minute after I sliced it. I though it was a bit undercooked. Anyways it turned…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌱🍽️ Join the #BeansChallenge! 🌱🍽️
Are you passionate about cooking and want to make a difference? This challenge is for you!
Inspired by the “Beans is How” Campaign by Chefs´ Manifesto, aiming to double bean consumption by 2028, we present to you this Challenge:
Create a dish (sweet or savory) that highlights the versatility and delicious flavor…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🚀¡Únete al #RetoFrijoles! 🌱🍽️
Inspirados en la Campaña “Beans is How” de Chefs´ Manifesto, que tiene como objetivo duplicar el consumo de frijoles para 2028, te proponemos este Reto:
Crea un plato (dulce o salado) que resalte la versatilidad y el delicioso sabor de los frijoles. Queremos que demuestres cómo estos pequeños ingredientes pueden…
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