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jjaque27 posted an update 2 years ago
2 years ago (edited)
Roasted in the Oven – with Ignacio Barrios. Recommended, here I share with you the result of the baked chicken. Impeccable taste. 🙌
Asados al Horno – con Ignacio Barrios. Recomendado, aquí les comparto el resultado del pollo al horno. Impecable el sabor. 🙌
Translated from Spanish
Yolanda Cooking, Carolina Alvarez Santín and 6 others5 Comments- View more comments
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Jorge Sanchez posted an update 2 years ago
2 years ago (edited)
Calzone, curso pizzas creativas
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Fundamentos y Técnicas Básicas del Chocolate 🍫
Chef Joanna Artieda comparte todo lo que aprendió en sus viajes de investigación sobre el cacao y el chocolate: origen, tipos, partes y procesos. Verás cómo preparar tu… Read more
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Foundation Chocolate Techniques 🍫
Chef Joanna Artieda shares everything she learned on her research trips about cocoa and chocolate: origin, types, parts, and processes. You’ll learn how to prepare your own bean-to-bar…
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Neela Carrel posted an update 2 years ago
Plain croissant
They turned out soo good but I left them in the oven a little bit longer than it said
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, These are my zucchini chips. Finally, they are nice and crispy! 🥒✨
I followed the steps of making tempura with ice-cold water and rice flour, but without eggs. The tiny slices spent some time in the water, then got a quick twist in the rice flour before jumping into the hot oil.
The result? This plate of yummy chips! For dipping,…
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Nora Yussuf posted an update 2 years ago
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Anastasia Logacheva posted an update 2 years ago
Send help🫣
I have three bowl of cream in my fridge and all the eclairs turned out like this. What might have gone wrong?
Your go to eclair dough recipes are very welcome 🙏
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stella gagliano posted an update 2 years ago
Kouign-aman , receta del profesor Daniel Alvarez
Del curso de bolleria gourmet
Un lujooooo de producto…acá en argentina no se lo conoce mucho..pero seguí los pasos al pie de la letra y aquí están:” Mis primeros kouign-aman”
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Valeria Villegas posted an update 2 years ago
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Rodrigo Ortiz posted an update 2 years ago
Low Temperature Chicken Breast with Apricot Sauce
Pechuga de pollo a Baja Temperatura, con salsa de albaricoque
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Jorge Horacio Campero Arizpe posted an update 2 years ago
Hola a todos! Una dudita que no e podido resolver, si la pasta fresca se congela para usar después, se sigue considerando pasta fresca? O que término recibe?
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Holotiuc Marian posted an update 2 years ago
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Isabel Escriva Mancebo posted an update 2 years ago
Hello everyone! We went to eat vegetarian paella at Puig Mola, a well known restaurant in La Safor. I put photo so you can see what a wonderful vegetarian paella, it was for 4 but we could have eaten 8, in fact we all ate paella the next day, which was even richer.
Hola a tod@s!! Hemos ido a comer paella vegetariana a la Puig Mola, un restaurante bastante conocido por La Safor. Os pongo foto para que veais que maravilla de paella vegetariana, era para 4 pero podíamos haber comido 8, de hecho comimos todos paella el día siguiente, que aún estaba más rica.
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Alfredo Urrutia posted an update 2 years ago
Hola buenas 👋
Hice el pan de masa madre y estoy probando diferentes harinas (alguna recomendación de harina en Chile)
Quedó de” 10″ 🤤 el sabor y miga de ambos panes. Pero, no logro que la oreja se abra.
¿Alguna recomendación?
Ocupé Selecta y Merkat, en otra ocasión use de La Estampa de fuerza y quedó muy tenaz la masa y quedó compacta.
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