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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Steak Essentials by Chef David Pietralla🙌🥩
All the essential information about purchasing, preparing and understanding the basic anatomy of beef in a clear and practical way.
Mandie Lowe, Cary B and 3 others1 Comment- View more comments
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Fundamentos de la Carne de Vacuno con el Chef David Pietralla 🙌🥩
Todas las cuestiones sobre la preparación de carne, compra y conocimientos anatómicos básicos de forma comprensible y práctica.
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Mandie Lowe posted an update 2 years ago
We enjoy eating oxtail. Here, I served it with mashed potatoes for our dinner. I left plenty of space on the plate, for the bones! It was very tender and easy to remove from the bone. My least favourite part of making oxtail is searing the meat. I use a splatter guard, but it still spits fat at me when I turn over the pieces.
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Hugo Jesus posted an update 2 years ago
Mais pão de massa mãe 😁
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Hugo Jesus posted an update 2 years ago
Cold mascarpone semifreddo, amêndoa daquoise, Bailey’s mousse and chocolate crunch 😃 a different kind of tiramisu 😀 bachour style 😃
Semi frio de mascarpone, daquoise de amêndoa, mousse de Bailey’s e crocante de chocolate 😃 um tiramisu diferente 😀 bachour style 😃
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Elvin Emiliano Esquetine Pérez posted an update 2 years ago
Buen día , necesito URGENTE el reembolso del valor debitado por el curso de 3 meses y elimine mi cuenta con mis datos , solo contrate sus servicios por 3 meses y automáticamente me debitaron la suscripcion por 3 mas.
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, I ‘m amazed by your creativity 🙂🙂🙂🙂🙂 You have shared ARTWORK this weekend.
I’m about to start a new course on Scoolinary. The sourdough… has anybody done it yet?
The picture of this focaccia makes me crazy
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stella gagliano posted an update 2 years ago
And they came out ….
Based on Bachour’s pastry recipe
I changed 80% of the flour to whole wheat flour with seeds
And 75% of the sugar was replaced by Stevia
And ……. I’m very happy with the result!
They are delicious and nothing to envy to the real ones …for the next baking the only thing I will add is a syrup with erythritol to give…
Y salieron ….
En base a la receta de bollería de Bachour
Cambié un 80% de la harina por integral con semillas
Y el 75% del azúcar lo cambie por Stevia
Y …….estoy feliz con el resultado !!!
Ricas y nada que envidiarles a las reales …para la próxima horneada lo único que voy a agregar es un almíbar con eritritol para darles un touch más …
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Tapasya Sisodia posted an update 2 years ago
2 years ago (edited)
Decorated chocolate logs…
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Leonardo Cartes posted an update 2 years ago
2 years ago (edited)
Si bien no es una receta de los cursos de aquí es algo en lo que he estado trabajando el último tiempo
Usando masa de los cinamon rolls hice estos trenzados
La diferencia con los que se encuentran en el mercado es que yo no uso canela para el relleno
El relleno es una crema tipo ganache que se conforma de una parte de chocolate blanco por dos y…
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sawkaunghtet2019 posted an update 2 years ago
🦞 Day
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Alejandro Pérez posted an update 2 years ago
Chocolate caliente
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Alejandro Pérez posted an update 2 years ago
Torta Brownie
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Diana Vinces posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
Hoy he estado trabajando en una tarta de chocolate negro.🍫
Bizcocho de chocolate relleno de crema de chocolate y para cubrirlo prepare una mouse de chocolate negro al 70% y por si faltaba chocolate lo decore con unos discos de chocolate.😅
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Tapasya Sisodia posted an update 2 years ago
0:09
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