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Tatyana Salvino started the discussion CERTIFICATE in the forum Ask a question 2 years ago
Hi, I’ve read that someone else was asking regarding the certificate. I’ve finished a course but I suppose there is an anomaly.
I can’t see anything and I can’t click on “complete” and I have to start again the course.
The course is that of Robert Rickett.
Thanks so much
MOHAMMAD BKERAT, Mandie Lowe and Sol Damiani -
Sultan Nouredine started the discussion Which flour is better for croissants ? in the forum Ask a question 2 years ago
Which flour is better for croissants ?
Which flour is better for croissants t45 or t55 ?
MOHAMMAD BKERAT, Mandie Lowe and Sol Damiani -
BBQ TongTwister posted an update 2 years ago
Is it Focaccia?
#ScoolithonBONUSTRACK3
MOHAMMAD BKERAT, Petra Szentmiklósi and Sol Damiani1 Comment- View more comments
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Kfir Mysnikov started the discussion Freeze dough in the forum Ask a question 2 years ago
Hello,can I freeze the dough after the folding ?
Mandie Lowe and Sol Damiani -
anas_subhi started the discussion Certificate in the forum Ask a question 2 years ago
Hi I want ask you which time we will get the certificate when we 😀finished the course Thank you for your help and best
Sol Damiani -
Dimitris started the discussion Guarapo in the forum Ask a question 2 years ago
Hello from Greece.my question tis about guarapo is there any recipe ? because in internet i couldn’t find one thanks
Mandie Lowe and Sol Damiani -
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
#ScoolithonBONUSTRACK3
⚡7 points to the first who solves this riddle:
“I’m made from flour, yeast, olive oil, and some mixing grace,
Roll me flat, give me a shape, and embrace.
Bake me in an oven, watch me rise,
Toppings galore, a savory surprise.”
I am a…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Fresh and Light Patisserie
In this awesome course, chef Ophélie Barès provides a distinctive chance to delve into the world of desserts, challenging conventional norms by incorporating unconventional ingredients to achieve extraordinary results.😻
Discover the skill of taking familiar flavors, like lemon, to new levels by blending them…
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anas_subhi posted an update 2 years ago
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Orsolya Csernák posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
Embracing a new culinary skill: mastering the art of binding stuffed meat! 🍗✨
Last night’s kitchen adventure led to these adorable turkey rolls, and I couldn’t resist sharing a sneak peek before they hit the oven.
Swipe left for the grand reveal – served with French Carotta and chard salad. 🥕🥬 Family-approved and craving more! 🤤…
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Mandie Lowe posted an update 2 years ago
My December planning is just starting. We’ve got birthdays and Christmas celebrations coming up and I have a lot to do. I’ll return to old favourites, but also try a few new things. Good luck to everyone with their December culinary projects.
Pictured here, I’ve shared memorable bakes from the past year. A lemon sponge cake, filled with…
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Kristian Rukavina started the discussion Wtf is this ripoff? in the forum Ask a question 2 years ago
Spanish chef talking in spanish teaching sushi, with computer generated english voiceover. The video for preparation of sushi rice is cut in half and the part for cooking the rice(the most important part) is missing, and does not explain water to rice ratio(does in spanish but the engpish translation said 1 kilo rice 1000 kilos water). And that… Read more
Sol Damiani -
sumant sharma posted an update 2 years ago
Pumpkin-
Sikil pak cremeux, pumpkeen seed and warming spiced rabdi, pumpkin and walnut baked pudding(halwa), cocoa crunch, orange streusel, grilled orange and smoked serrano chili.
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Sanam Ameen started the discussion Eclairs in the forum Ask a question 2 years ago
Can I freeze eclairs shell, defrost and fill it as required?? If yes, should I bake them again after defrosting?
Sol Damiani and Mandie Lowe -
Yiorgos Hatziioannidis started the discussion Bostock syrup soaking in the forum Ask a question 2 years ago
Does the syrup need to be hot for soaking or could it be used cold as well?
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