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Jigna Shah posted an update 2 years ago
I am very excited to have found this platform! I am looking to advance my skills in dessert and chocolate making. Here are some of my adventures and want to get better!
Adiam Tadese, Orsolya Csernák and 4 others6 Comments- View more comments
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akshay salvi posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Recipe of the day: delightful BBQ pork ribs
Savor the warmth of BBQ ribs! 😋Opt for baby back ribs, enhance their juiciness with brining, and cook them with care. Top it off with a fantastic barbecue sauce for a perfect golden-brown glaze. Crafting these ribs is a relaxed culinary journey, with every delicious bite marking a cozy and…
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Stephanie Fleming posted an update 2 years ago
2 years ago (edited)
Had a blast improving on my pastry skills with Chef Antonio Bachour!!
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶️ Spice Up the Conversation! 🍔
Hey foodies! Let’s settle a saucy debate. 🤔 What’s your all-time favorite sauce that takes your dishes to the next level? Whether it’s the classic tang of barbecue, the creamy indulgence of aioli, or the fiery kick of hot sauce, we want to know!
Drop your favorite sauce in the comments and let’s see which one…
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Mandie Lowe posted an update 2 years ago
I tried Chef Mario Sandoval’s recipe for pork with Romaine lettuce emulsion this evening (from the Spanish Haute Cuisine course). I had a fabulous time, creating something new in my kitchen. The recipe calls for a suckling pig, but I substituted roast pork belly, as that’s what I had available.
I was mainly interested in the lettuce emulsion.…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎙Podcast Episode: “>Coffee with Hardeep Rehal
Hardeep, an award-winning cocktail innovator 🍸🌟, seamlessly blends gastronomy and mixology, having emerged as a three-time Danish national bartending champion by integrating his engineering studies with Copenhagen’s vibrant bar scene.
Beyond bartending, he addresses industry challenges, outlining…
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Mandie Lowe posted an update 2 years ago
2 years ago (edited)
After making croissants for the first time recently, following the Vienoissery course here on Scoolinary, I have a newfound appreciation for this spectacular pastry. I sampled a particularly striking example at a restaurant in Dubai today. The croissant was decorated with the colours of the UAE flag. It was so lovely and of course, tasted… Read more
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Andrew Freire started the discussion "Creamy" Term in Pastry Courses in the forum Ask a question 2 years ago
"Creamy" Term in Pastry Courses
Right now I am watching the Miniature Pastry Course and he mentioned something called a “creamy”. I have heard several of the pastry courses refer to this but have no idea what it is. Is this a pastry term and if so, what does it mean? I Googled it but can’t seem to find a definition.
Sol Damiani and Mandie Lowe -
chefholisticalyssa started the discussion PICKLES in the forum Ask a question 2 years ago
I understand we add sugar, but what if I want to add salt? I want salty pickles not sweet. What ratio do you think for salt? Hmmmmm..
Mandie Lowe and Sol Damiani -
chefholisticalyssa posted an update 2 years ago
So excited to try the pickled coconut banana sauce. #YUM
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Marisol Delatorre started the discussion Proff box in the forum Ask a question 2 years ago
What temperature in proff oven and how long
Mandie Lowe and Sol Damiani -
victoria tonini started the discussion Hydration at Altitude in the forum Ask a question 2 years ago
I made the croissant dough but it was quite dry and crumbly so I added additional milk. I live at high altitude so would you recommendation and higher level of hydration for this dough or do you think maybe my protein level on my flour was too high and the liquid was absorbed too quickly?
Mandie Lowe and Sol Damiani -
Rawad Bou jaber posted an update 2 years ago
The taste is really amazing
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anna2649 started the discussion Doughnuts in the forum Ask a question 2 years ago
Using the leftover donut scraps. Do we need to use the scraps right away, as pate formente or can be kept for few days. Are you talking about the same leftover scraps (Pete formente) in the recipe to use? How do I proof the doughs if I don’t have a proofer box?
Thanks.
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