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Natalia Oreshkina earned the scoolistar ScooliStar 2 years ago
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Irene Flores Lozano posted an update 2 years ago
Curso de masa madre me encanta!
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Sarunas Genys posted an update 2 years ago
#PizzaSliceChallange
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Today I got some Italian products from a website that I found a few days ago and I decided to try their products. It’s called https://productositalianos.es and they have everything. I leave you a link in case you want to take a look. It is in Vizcaya (Spain).
I’m like a little girl waiting for tomorrow when my pizza baking stone finally arrives…
Level:
Executive Chef
Hoy han llegado algunos productos italianos de una Web que encontré hace dias y me decidí a probar sus productos. Se llama https://productositalianos.es y tienen de todo. Os dejo enlace por si queréis dar un vistazo. Está en Vizcaya (España).
Estoy como una niña esperando a mañana que llega por fin( eso espero) mi piedra para hornear pizzas. Y…
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Mercedes Delgado de Miguel posted an update 2 years ago
Level:
Sous Chef
Zucchini Carpaccio, Walnuts and Parmesan Cheese.
My version of this recipe from Juliana López May’s Creative Salads Course
Level:
Sous Chef
Carpaccio de Zucchini, Nueces y Queso Parmesano.
Mi versión de esta receta del Curso de Ensaladas Creativas de Juliana López May
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¿Alguien alguna vez estuvo en esta situación?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Ever been there?
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Álex Martínez Franco posted an update 2 years ago
Ruta aprendizaje zanahoria asada demiglaçe vegetal
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Cristian Gerardo Valencia Sandoval posted an update 2 years ago
Focaccia con romero 🤓
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Jorge Sainz posted an update 2 years ago
2 years ago (edited)
Siendo una variante de la pizza italiana, la pizza “Deep Dish” o estilo Chicago, se caracteriza por estar rellena de mozzarella, salchichón picante, salsa de tomate y queso parmesano rallado. Hay que ponerla, necesariamente, en un molde redondo de 30cm con un borde de 5 a 7cm de altura y hornearla por durante unos 40 minutos.
En esta iteración,…
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Michelle Tarby posted an update 2 years ago
2 years ago (edited)
Adventures in waiting for our new stove part two. We love a good sheet pan supper so tonight’s was improvised on the grill. Pork chops, fingerling potatoes and broccoli. All with variations of a honey, Worcestershire and ranch seasoning blend to tie everything together.
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Leonardo Cartes posted an update 2 years ago
Today I put into practice what I learned in the course of croissants and pastries of Antonio Bachour
His laminating technique really reduces considerably the time of elaboration and gives amazing results
I tried some bicolor croissants, visually they are very good, but there are still details to refine that can not be seen in the photos…
Hoy puse en práctica lo aprendido en el curso de croissants y bollería de Antonio Bachour
Realmente su técnica de laminado disminuye considerablemente el tiempo de elaboración y dando resultados asombrosos
Probé con unos croissants bicolor, a nivel visual están muy bien, pero aun quedan detalles por afinar que no se aprecian en las fotos antes de…
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Alexander Carrillo posted an update 2 years ago
I prepared a fresh mango fluid gel for the Plating Techniques Course by setting the purée with agar agar and blending it to a smooth consistency. I added lime juice for a touch of acidity, which complements the natural sweetness of the mango. This fluid gel will be used to finish our coconut chia seed pudding at our student-run restaurant,…
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Michael Kitun posted an update 2 years ago
Pepperoni and Bacon. Thin crust.
No Flop.
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Jose Daniel Lopez Ortiz posted an update 2 years ago
2 years ago (edited)
#PizzaPortionChallenge
Portion of Neapolitan pizza “tricolore di campigna”.
Ingredients:
pistachio pesto cream, fior di latte mozzarella, semi-dried red tomato, semi-dried yellow cherry tomato, homemade pesto sauce… and after baking grated parmesan with oregano from calabria
#RetoPorcióndePizza
Porción de pizza napolitana “tricolore di campigna”
Ingredientes:
crema de pesto de pistacho, mozzarella fior di latte, tomate rojo semiseco, tomate cherry amarillo semiseco, salsa pesto casera… y despues del horneado parmesano rallado con oregano de calabria
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