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Alexandra Martínez posted an update 2 years ago
Panceta saludable
Alexandra Martínez, Mercedes Delgado de Miguel and 2 others1 Comment- View more comments
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foxababy started the discussion Pizza problem in the forum Ask a question 2 years ago
want to ask what is the purpose of the oil in the pizza dough? what happens if you put more or less and how much is recommended to put in neapolitan style pizzas and new york style pizzas per 1 kilo of flour? my other question is does the okio affect the elasticity of the pizzas and is it likely to prevent the dough from rising and make my…
Sol Damiani, Orsolya Csernák and 2 others -
Ivo Coenjaerds started the discussion Croissant layers and inside in the forum Ask a question 2 years ago
This is the best result of my first batch. Best result so far. Proofed them a little lower in temperature and a little bit longer and preheated the oven a little higher so the temperature doesn’t drop too low when I put them in.
Only things left to solve:
1. If you look closely in the picture of both croissants you can see the layers don’t touch…
Sol Damiani, Mandie Lowe and 2 others -
Lisandro De Angelis started the discussion Duda Scoby in the forum ¿Tienes una pregunta? 2 years ago
Buenas, quisiera saber cuantas veces se puede reutilizar el disco de Scoby inicial en una Kombucha. Muchas gracias!
Sussan Estela Olaya -
Javier Aldea started the discussion Fusión in the forum ¿Tienes una pregunta? 2 years ago
Propongo que cuando hagamos un crossover cultural lo pongamos en este hilo.
Qué os parece??
De momento empiezo con
Pácoras de sesos de cordero
Sonia Pinillos, Isabel Escriva Mancebo and 4 others -
Jorge Sainz posted an update 2 years ago
Huevo pochado y queso gruyere en Jitomate (en otras geografías le llaman Tomate) sobre pan sin gluten. Estoy justo tomando el curso de emplatado y no soy muy buen fotógrafo.
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Ana Gema Gallego garcia started the discussion Albóndigas Suecas in the forum ¿Tienes una pregunta? 2 years ago
Hola, parce ser que el recetarion o está online para el curso de Recetas con proteina vegetal. ¿alguien sabría las cantidades para cada receta?
Gracias
Sussan Estela Olaya -
Sonia Alcàzar Sanahuja started the discussion ENCURTIDO – Curso Robert Ruiz in the forum ¿Tienes una pregunta? 2 years ago
Hola, se me ha ido la cabeza y he puesto a encurtir Brocoli y Coliflor con 600 ml de vinagre, 300 de azúcar como he visto sal escrito (he puesto 3 cucharadas), luego me ha dado por ver de nuevo el vídeo y NO PONE LA SAL (esta solo es para guardar en Frío) !!!!. Que sucederá con Mi potingue ?
Además he añadido un poco de agua (muy poca para…
Sussan Estela Olaya -
Winfiel started the discussion stabilizer for ice cream in the forum Ask a question 2 years ago
what would be a good gauge for ice cream stabilizer concentration? is the range 0.1-0.5% concentration okay?
Sol Damiani, Mandie Lowe and Sussan Estela Olaya -
Elizabeth Bellinger posted an update 2 years ago
ShakShuka presentation on a plate.
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Elizabeth Bellinger posted an update 2 years ago
Heres my Mise en place for my ShakShuka.
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Elizabeth Bellinger posted an update 2 years ago
Open face ShakShuka! Delicious and nostalgic!
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Ulises Álvarez Toledo posted an update 2 years ago
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kevinpaulfoley started the discussion Purchase single courses in the forum Ask a question 2 years ago
Can you purchase single courses? I thought you used to be able to do that.
Sol Damiani and Sussan Estela Olaya -
Orsolya Csernák posted an update 2 years ago
Level:
Stagier
👨🍳 Exciting times at Scoolinary! 🍕📚 Can’t decide on my next course – they’re all fascinating! What’s your favorite? Help me choose!
Meanwhile, tried my hand at biga for tomorrow’s pizza-making adventure, inspired by Luigi di Domenico. Also whipped up a scrumptious broccoli risotto with confited cherry tomatoes, thanks to Scoolinary’s risotto…
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