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Sarah Thompson posted an update 3 months ago
Irini Tzortzoglou’s stuffed vine leaves and avgolemeno. Greek Cuisine.
Beatriz Torija, Maloles Muñoz and Mercedes Delgado de Miguel1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Rice dishes galore.
With just one “Arroz 4” left to serve at two tables, we’re kicking off the weekend strong. In the end, they’re actually turning out pretty good, hahaha. Two “presa” rice dishes for two people, one seafood rice dish for three, and one seafood rice dish for five (this one just needed a little more time to rest before serving).
Level:
Executive Chef
Arroces a tope.
A falta de 1 arroz 4 en dos mesas, empezamos el fin de semana fuerte. Al final me van a salir hasta buenos, jajaja. 2 de presa para 2, 1 de marisco para 3 y uno de marisco para 5 (a este le faltaba un poco de reposo para salir).
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catia pequeno posted an update 3 months ago
Gracias me gusto muinto fazer ,Danish Pastries
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
A crispy seafood duo of breaded shrimp and fish sticks, served with golden patacones and a fresh salad.
Level:
Stagier
Dúo marino crujiente de camarones apanados y dedos de pescado, acompañados de patacones dorados y ensalada fresca.
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Nelzon Cunanan posted an update 3 months ago
Avocado Toast with basic food styling
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Amit Kundu posted an update 3 months ago
3 months ago (edited)
Hello everyone!
This is my first post here. I am from Kolkata, West Bengal, India, and I am currently learning knife skills through Scoolinary.
At the moment, I own two knives:
1. Chef Knife
2. 6-inch Petty Knife
Today, I prepared a chicken roulade. I sliced the chicken breast into thin layers, filled it with chicken paste and cheese, rolled…
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Estefania Lozano Ragel posted an update 3 months ago
Level:
Sous Chef
My husband is starting his shift tonight, so I made him dinner to take with him. I made him Galician-style octopus, a tomato and avocado tartare, and shrimp with a vinaigrette made with olive oil, orange blossom honey, and balsamic vinegar from Modena, and for dessert, a homemade flan. Everything’s packed in Tupperware so he can enjoy his dinner…
Level:
Sous Chef
Mi marido entra esta noche a trabajar y le he preparado cena para que se la lleve, le he preparado un pulpo a la gallega, un tartar de tomate, aguacate, langostinos con una vinagreta que lleva a parte de aceite de oliva, miel de azahar y vinagre balsamico de modena y de postre un flan casero. Todo listo en tupper para que disfrute de su cena…
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zara-sahakyan98-24c65a posted an update 3 months ago
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Marinated salmon.
A 6,800 kg salmon to marinate. That’s one of my tasks for today; the recipe is very simple, and I’ll tell you that I buy the salmon for 9 euros per kilo, and the marinated salmon sells for about 37 euros per kilo. My boss is thrilled with me. Here’s the recipe for anyone who’s interested: 2 kg of sugar, 2 kg of salt, and a good…
Level:
Executive Chef
Salmón marinado.
Un salmón de 6,800 kg para marinar. Ese es uno de mis trabajos para hoy; la receta es muy sencilla y os digo que yo compro el salmón a 9 euros el kilo y el salmón marinado está sobre los 37 euros el kilo. Mi jefe está encantado conmigo. La receta para quien le interese: 2 kg de azúcar, 2 kg de sal y un buen puñado de…
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Dilip Chettri posted an update 3 months ago
3 months ago (edited)
Red spotted grouper filket with ratatouille, braised carrot and creamdill emulsion.
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eva_mariza posted an update 3 months ago
Hi, my cotton cheesecake deflated while it was in the first baking phase. I didn’t open the oven, and the temperature was right—everything seemed perfect, and then suddenly it deflated. Please give me some tips.
Hola, en cotton cheescake se me desinflo mientras estaba en la primera fase de horneado, no abri el horno y la temperatura fue bien, todo parecia perfecto de y pronto se desinflo, denme tips por favor
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Shady Janoun posted an update 3 months ago
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Estefania Lozano Ragel posted an update 3 months ago
Level:
Sous Chef
El otro dia una vecina me dio por lo menos 4 kilos de ciruelas amarillas y pensando en que hacer con ellas pues digo voy a hacer mermeladas, la primera que hice que en la foto esta sin etiqueta porque la queria diferenciar un poco. Os cuento la primera que hice me salio un poco liquida pero aun asi he pensado que me sirve tambien para la…
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Maloles Muñoz posted an update 3 months ago
3 months ago (edited)
Level:
Executive Chef
The Sea in Violet
That’s what I’ve called this tartare made with salmon and cod cured in red cabbage and marinated in citrus. Another one of my dishes from the #purple series.
It’s a dish made from leftovers, born out of the need to use up some scraps from another meal, and it took on a life of its own with a unique sense of calm and confidence.…
Level:
Executive Chef
El Mar en Violeta
Así he llamado a este tartar de salmón y bacalao curados en lombarda y marinado en cítricos. Otro de mis platos de la serie #morado.
Es un plato de aprovechamiento, que nació de la necesidad de gastar algunos restos de otro cocinado y que cobró vida propia con una serenidad y firmeza única.
Porque los restos también pueden…
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Réka Horváth posted an update 3 months ago
Another variation to my blueberry tarts 👀
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