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Maloles Muñoz posted an update 3 months ago
Level:
Executive Chef
Banana and Vanilla Milkshake
This is a delicious milkshake that you can whip up in no time if you have vanilla ice cream at home, though you can substitute frozen yogurt if you don’t. It’s unbearably hot these days, but ice cream and milkshakes make it more bearable. Here’s the recipe
Ingredients (for 2 milkshakes):
- 2 large ripe bananas ( fresh or…
Level:
Executive Chef
Batido de Platano y Vainilla
Es un batido delicioso que se hace en un momento si tienes helado de vainilla en casa aunque éste lo puedes sustituir por yogur helado. Estos dias el calor es insoportable, pero gracias a los helados y batidos se lleva mejor. Os dejo receta
Ingredientes (para 2 batidos):
- 2 plátanos maduros grandes (frescos o…
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David Briceño posted an update 3 months ago
Dark Milk with cocoa from my farm, nibs, and salt
Dark Milk con cacao de mi finca, nibs y sal
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Basic Baking Practice: A Sweet Bread. 🍞✨
Level:
Stagier
Práctica de panadería base: un pan dulce. 🍞✨
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Cream of Wild Mushrooms and Button Mushrooms with Truffle and 65º Egg.
This cream of wild mushrooms and button mushrooms with truffle and 65º egg is a tribute to the land and the countryside, featuring that wonderful truffle flavor and the creaminess of an egg cooked at a low temperature. Order a loaf of bread—here, they’ll slice it right at your table.
Level:
Executive Chef
Crema de setas y champiñones con trufa y huevo 65º.
Esta crema de setas y champiñones con trufa y huevo 65º es un guiño a la tierra, al monte, con ese maravilloso sabor a trufa y la suavidad de un huevo cocinado a baja temperatura. Pedir una barra de pan que aquí se rebana el plato.
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j_dekker-d10ec6 posted an update 3 months ago
French Onion Soup from the French Bistro Cuisine course.
Tastes great, so highly recommended
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Maloles Muñoz posted an update 3 months ago
Level:
Executive Chef
Galician-Style Octopus 2.0
It’s a small octopus. Boiled and then grilled for a few minutes. Served on a potato parmentier. Pimentón de la Vera, flaky salt, parsley, and early-harvest extra virgin olive oil.
Happy Tuesday 🌸
Level:
Executive Chef
Pulpo a la Gallega 2.0
Es un pulpo pequeño. Cocido y después la plancha unos minutos. Sobre un parmentier de patata. Pimentón de la vera, escamas de sal, perejil y aove temprano.
Feliz martes 🌸
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
The best ingredients in the world.
I’m always on the lookout for a special ingredient for a special dish, but over the course of my 55 years—which I’m celebrating today—I’ve come to realize that the main ingredients of any dish must always be: love, passion, humility, heart, and a little bit of madness. With these ingredients, you’ll end up…
Level:
Executive Chef
Los mejores ingredientes del mundo.
Siempre busco un ingrediente especial para un plato especial, pero a lo largo de mis 55 años que hoy cumplo me he dado cuenta que los ingredientes principales de un plato siempre tienen que ser; el amor, la pasión, la humildad, el corazón y un poco de locura. Con estos ingredientes te sale un plato de…
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Today I recreated David Cowcill’s basic dough recipe for cinnamon rolls; every time I knead the dough, it’s an opportunity to perfect my technique and make the learning process a little sweeter. 🥐✨
Level:
Stagier
Hoy repliqué la receta de masa base de los Cinnamon Rolls de David Cowcill; cada amasado es una oportunidad para perfeccionar la técnica y endulzar el aprendizaje. 🥐✨
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Judah Pettit posted an update 3 months ago
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Beatriz Torija posted an update 3 months ago
Level:
Executive Chef
A weekend of black rice, served with garlic mayonnaise
Level:
Executive Chef
Fin de semana de arroz negro, acompañado de mayonesa de ajo
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Estefania Lozano Ragel posted an update 3 months ago
Level:
Sous Chef
The other day I made Magnum-style vanilla ice cream. I’ll show you what it looked like while I was making it—I didn’t have time to take a picture of it afterward, hahaha.
Level:
Sous Chef
El otro dia hice helado de vainilla tipo magnum os enseño como quedo cuando los estaba haciendo despues no me ha dado tiempo de hacerle la foto jajajaj.
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Mike Perry Perry posted an update 3 months ago
Messe maniche alla carbonaray
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Mohamed Ahmed posted an update 3 months ago
bar chocolate filled with salty hazelnut praline with digestive cookie
u will melt when u taste it 😍
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Sol Damiani posted an update 3 months ago
Level:
Scoolinary Team
🔥 A French classic, explained from the inside.
The French Bistro Cooking course is now available, featuring Chef Vivien Durand, a French chef at the helm of Le Prince Noir, which holds 1 Michelin Star and 1 Green Star.
A course taught in French, with voice-overs and subtitles, to master stocks, roux, emulsions, reductions, and iconic bistro…
Level:
Scoolinary Team
🔥 Un clásico francés, explicado desde dentro.
Ya está disponible el curso Cocina Francesa de Bistró, con el Chef Vivien Durand, cocinero francés al frente de Le Prince Noir, con 1 Estrella Michelin y 1 Estrella Verde.
Un curso en francés, con doblajes y subtítulos, para dominar fondos, roux, emulsiones, reducciones y platos icónicos de…
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Level:
Executive Chef
Marinated chicken. Finished.
I know @loles-mhotmail-com was eager to see how the marinated chicken turned out; well, this is what it looks like when it’s ready to serve.
Level:
Executive Chef
Pollo marinado. Terminación.
Sé que @loles-mhotmail-com estaba ansiosa por ver el resultado del pollo marinado; pues bien, así queda a la hora del servicio.
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