-
Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi everyone, here’s another version of palacsinta, this time with cottage cheese and vanilla cream.
I played with it and tried different plating styles. Each variation provided a unique experience; even the taste seemed to differ. I believe presentation matters.
Which version do you prefer?”
Olga Lukas, Cary B and 6 others4 Comments- View more comments
-
EDGARDO ABORDE posted an update 2 years ago
From Macaron course by Damien Wager . I have tried both italian and French meringue macarons, everything turns out perfectly. The strawberry whipped ganache tastes amazing 🤩. Thank you Chef Damien Wager and SCOOLINARY Team.
- View more comments
-
Nayra Motas PIMENTEL posted an update 2 years ago
@Hidekimatsushisa
En la receta de dashi del curso sobre umami el dice que es posible hacerlo con pequeños pescados secos y no con bonito. Me gustaría saber el punto de cocción en grados para este pescado( anchoas secas)
- View more comments
-
Alejandro Fontes posted an update 2 years ago
Mexican Seafood Mazatlan Style
- View more comments
-
Alejandro Fontes posted an update 2 years ago
Charcuterie board
- View more comments
-
dawn livis posted an update 2 years ago
curso de mermeladas – refractómetro
Es curioso que en la sección “que necesitas para empezar” no se menciona ni refractómetro, ni pHmetro sin embargo en la primera receta ya se necesita usar refractómetro. Leyendo un poco de lo que hace un refractómetro (en otros artículos) veo que cada fruta tiene un valor distinto, me gustaría saber De…
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
📸✨ Share your fabulous dish pics with us on a new post, and win a #ScooliStar! 🌟🍽️ Not only will your masterpiece be featured, but you’ll also get tagged on our Instagram stories. Let’s showcase your culinary magic to the world! 🤩👩🍳
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¿Aprender a hacer “Foie Gras” con el Chef Shaun Hergatt? Si, claro 😉
/>
Visita su Curso “Diseño de un Menú de Degustación”🍽
-
Alona Roztishevska posted an update 2 years ago
The first croissant. I think it’s cool.
- View more comments
-
Olga Lukas posted an update 2 years ago
2 years ago (edited)
fruit and nuts by Damien Wager
- View more comments
-
Mandie Lowe posted an update 2 years ago
Today I made tomato soup and sourdough potato focaccia, then repackaged 25kg of pizza flour into smaller bags, to store in the freezer. I am prepared for my pizza making adventures!
- View more comments
-
Bhabuk Karki posted an update 2 years ago
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍝Pasta lovers, I invite you to a unique experience at “Trattoria Vespoli” in Mar del Plata, Buenos Aires! Yesterday, I had the pleasure of visiting this legendary restaurant, home to the famous sorrentinos, with recipes passed down through generations in the Vespoli family.👴👵🇮🇹
We tried the vegetable sorrentinos with filetto sauce (the best…
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍝¡Amantes de la pasta, les invito a una experiencia única en “Trattoria Vespoli” en Mar del Plata, Buenos Aires! Ayer tuve el placer de visitar este restaurante legendario es el hogar de los sorrentinos, con recetas transmitidas por generaciones en la familia Vespoli.👵👴🇮🇹
Probamos los sorrentinos de verdura con salsa filetto (la mejor que hemos…
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Mousse Desserts
The process of making mousses is laid out in simple terms, so anyone can whip them up even without fancy kitchen gear or pro skills.🙌
- Load More
