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Elli Kokotini started the discussion Croissant 🥐 in the forum Ask a question 2 years ago
Hi ! as I saw in the tutorial we have to freeze the dough 50 X 30 in dimension Unfortunately my freezer is not that wide is there a chance to put it in the fridge? is there another solution to freezing? thank you very much
Sol Damiani and Mandie Lowe -
Mo'men Ali started the discussion Natural yeast in the forum Ask a question 2 years ago
how to make Natural yeast
Sol Damiani and Mandie Lowe -
Clint Janson started the discussion Croissant issues in the forum Ask a question 2 years ago
We’re following Antonio Bachour’s class and recipe for croissants and keep falling short. We’re using dry yeast instead of fresh. 12.5% flour, 84% butter fat butter.
I think it’s the low humidity in our area, probably only 20-25%. Any thoughts or suggestions would be appreciated!
Sol Damiani, Orsolya Csernák and Mandie Lowe -
לאה קליין started the discussion Why does a donut need to develop a skin before frying? in the forum Ask a question 2 years ago
Why does a donut need to develop a skin before frying?
Why does a donut need to develop a skin before frying?
Sol Damiani and Mandie Lowe -
ismail kchouk started the discussion Yuzu Lemon Opalys Tart: Finishing and presentation in the forum Ask a question 2 years ago
Yuzu Lemon Opalys Tart: Finishing and presentation
hi
i watched all the episodes but the chef didnt show or explain how he make the yuzu chocolate design for the decor 😔
Sol Damiani and Mandie Lowe -
Heidi Denney started the discussion Not enough instructions in the forum Ask a question 2 years ago
I just watched my first few lessons and have found that there aren’t enough instructions about cooking temperatures and timing. (Example: “Heat oil. Fry shrimp.”) Is this common throughout the courses or did I just stumble on a bad one? I watched the Mexican Tacos course.
Sol Damiani -
daniel.zimmermann posted an update 2 years ago
Beautiful recipe by Antonio Bachour. The
secret of the excellent taste of these brioches with an incredibly fluffy crumb probably lies in
the sheer amount of butter, combined with 24 hours of fermentation.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
When we say #Scoolifriday, we all know we are talking about nice, good, enchanting food to celebrate our week (and life, why not?).
I started my weekend yesterday 😅by visiting a new bar here in Buenos Aires called ‘Virgin,’ a perfect and beautiful Mexican place. I tried ‘Unos cuantos piquetitos’: golden tequila macerated with jalapeño,…
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Despina Kosti started the discussion PECTIN in the forum Ask a question 2 years ago
For those that cannot find pectin in their country, what can we substitute it with for the jam and jellies course?
Mandie Lowe and Sol Damiani -
Orsolya Csernák posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
#ScoolithonBONUSTRACK2
I have already watched some courses, the first one was about cooking with olive oil, then the fantastic Risotto course and now I’m very involved in plating. I have already watched 2 plating courses.
This morning, I started a course about poultry with a France chef 👨🍳 .
Non of the mentioned courses included garlic.…
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Ersi Moscahlaidis posted an update 2 years ago
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Ersi Moscahlaidis posted an update 2 years ago
#ScoolithonMiniChallenge9
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Ersi Moscahlaidis posted an update 2 years ago
#SCOOLITHONMINICHALLENGE8
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Ersi Moscahlaidis posted an update 2 years ago
#ScoolithonMiniChallenge7
In a frying pan add 2 tbls olive oil and fry some grated tomato to form a sauce and crack 2-3 eggs and stir. Season with salt and pepper and serve when ready. Optional, add crumbled feta cheese.
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Ersi Moscahlaidis posted an update 2 years ago
#ScoolithonMiniChallenge7
In a frying pan add 2 tbls olive oil and fry some grated tomato to form a sauce and crack 2-3 eggs and stir. Season with salt and pepper and serve when ready. Optional, add crumbled feta cheese.
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