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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.🙌
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Postres con Mousses
Aprende a hacer mousses de forma sencilla, accesible a cualquier persona, incluso si no tiene acceso a un gran espacio de cocina o a una gran cantidad de utensilios.🙌
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Orsolya Csernák posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
#LocalFlavorChallenge
Hi guys, as promised I’m here with a Hungarian classic: Gundel Palacsinta
This is the moment to share a Hungarian specialty. Last weekend, I prepared different kinds of pancakes.
I decided to share Gundel palacsinta first. (Then, the others are coming one by one 🙂) Palacsinta is a Hungarian classic and a favorite among…
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Carmen Velasco posted an update 2 years ago
Desde que he hecho cursos de pizza de la escuela,mis preparaciones están a otro nivel!
Hice el curso de Fundamentos básicos de la pizza de Luigi Di Domenico y el de Pizza napolitana de los hermanos Figurato.
Para mi gusto, el de Luigi es demasiado técnico para quienes empezamos. A mí me hizo perderme un poco. Sin embargo, el de Focaccia de…
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Carmen Velasco posted an update 2 years ago
2 years ago (edited)
Croquetas de chedar y jalapeños del curso de #recetasfacilesdecroquetas de Víctor Cuenca del Río. Una auténtica delicia! 🤤🤤🤤
Eso sí, yo las hice com bechamel normal. Le puse también cebollita que creo le dio un toque riquísimo! Puse 150 de harina normal y 500 ml de leche.
Quedaron con una textura increíble para enrollar y a la hora de freír…
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Maria Gràcia Cornellà Font posted an update 2 years ago
Bombones en molde siguiendo los consejos del curso de Kris Harvey, yo los hice de chocolate negro y pistachos y de chocolate con leche y avellanas. Gran éxito, me encantó el curso
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karlis_parlis posted an update 2 years ago
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Ana Domenech posted an update 2 years ago
Esta semana el pan es de centeno, he mezclado la hrina con kamut integral y trigo, tambien lleva una cucharada generosa de azucar cassonade para que fermentara alegremente 🐻💓 🍞
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@Antonio Bachour
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ritamenezesdjuric posted an update 2 years ago
Croissants
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Victoria Ruffino posted an update 2 years ago
2 years ago (edited)
Menu veggie 5 pasos
Ensalada rallada
Gaspatuille
Tempura de provoleta
Pepinos salteados con velouté de puerro y verdolaga
Duraznos quemados
Cocina madre
Yacanto de calamuchita
Cordoba Argentina
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Carlos Telo posted an update 2 years ago
Croissants de Marscarpone y fresas del curso de Antonio Bachour!
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Mandie Lowe posted an update 2 years ago
2 years ago (edited)
Last night I gave my new pizza oven another workout. This was my second time using it. The learning curve is steep! The first time, I had difficulty launching the pizzas smoothly. This time, I used more flour and that was also bad, the flour got burnt at such high temperatures. By the seventh pizza, it was going well, very little flour,…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi everyone, how are you doing? I’m just relaxing in the living room after a very busy week, and I was thinking about Scoolinary after I found – again – one of my pizzas featured on Scoolinary’s Instagram Story. It made me happy to be selected once more among other enthusiastic Scoolinary friends in this community. I’m thrilled to be a part… Read more
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Alana Quintanilla posted an update 2 years ago
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