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mjbetancor started the discussion Temperatura del horno in the forum ¿Tienes una pregunta? 2 years ago
Buenos días, cual sería la temperatura del horno y y el tiempo para a cabar la paella?
Sussan Estela Olaya and Sol Damiani -
pedidos.pasteleriaviolet posted an update 2 years ago
Este curso era maravilloso.
Me encanta comida India!💜
Mercedes Delgado de Miguel, Isabel Escriva Mancebo and Sol Damiani2 Comments- View more comments
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David Williams started the discussion Eclairs (again) in the forum Ask a question 2 years ago
So, the flour!
Bread flour is the way forward because of high gluten. Using all purpose and baking powder ……. Nah.
any thoughts on this?
Orsolya Csernák, Sol Damiani and Sussan Estela Olaya -
alexis molinos vivero posted an update 2 years ago
Ceviche Clasico de Corvina con una guarnicion de boniato glaseado.
Gracias al curso de Cocina Peruana y Ceviches de Roberto Sihuay.
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, I must jump in again. I have just read about the new courses which will be launched in February. Have you seen the list yet?
I love them!!! Sometimes, I wish I had more time to learn on Schoolinary. I’m looking forward to watching the NEW PLATING course called Tasting Menu Design 🙂 🙂 It will launched the day after my birthday 🙂 I…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, I would like to share with you which course I’m following now: Stocks and Broths by Ignacio Barrios and I love it!!!!
I think that it is time to reorganise the freezer and look for some containers for the stocks. 🙂
Do you use stocks when cooking?Picture: my tasty duck soup 🙂
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Mohamed Grida posted an update 2 years ago
Honestly, it was the first very wonderful experience. Antonio Bashour’s recipe is a very wonderful chef. I wish you every success.
https://www.instagram.com/school_world_chefs?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
Congratulations Orsolya, Simon, Hanna, Edgardo & Jess, 🎉! Your wonderful photos, winners of our #ScooliStar, are now in our Instagram stories. You can view them by clicking here. Later, they will be permanently featured in “Highlights.” 😉😉
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¡Felicidades Alexis, Laura, Juan, Isabel y Ninnette🙌🎉 ! Vuestras maravillosas fotos, ganadoras de una #ScooliStar están ahorita en nuestras historias de Instagram. Pueden verlas haciendo click aquí. Luego quedarán fijas en “Historias Destacadas” 😉
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Sime Zaninovich posted an update 2 years ago
Cordial saludo, tengo una duda sobre prefermentos Poolish y BIGA; del total de la harina que voy usar que porcentaje de esta debe ser de poolish o de biga, por elemplo si voy a usar una masa con 1000 gr de harina al 60% de hidratacion, cuanto debo usar de biga o poolish , y si tengo que restar lo que use para preparar los prefermentos a…
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Wendy Booher posted an update 2 years ago
2 years ago (edited)
“Looks aren’t everything” smoked paprika and cayenne macarons filled with goat cheese cream and a tiny dollop of homemade pancetta jam. Inspired by #MarioSandoval (recipe) and #DamienWager, who suggested in his “Coffee with Scoolinary” podcast episode that a better place to start would be with a recipe from his other #Scoolinary course,…
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