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Lorena Hidalgo posted an update 2 years ago
A tip for sois vide cooking is that you can freeze olive oil in an ice cube tray. Once you have the little olive oil cube you can put it easily in the soya vide bag and seal it
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Mandie Lowe, Sussan Estela Olaya and Sol Damiani1 Comment- View more comments
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Izabela Rink posted an update 2 years ago
Brioche avec croquant
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Izabela Rink posted an update 2 years ago
Pour vous chelenge est top.
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BBQ TongTwister posted an update 2 years ago
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Cooking Tip for BBQ – most of the time it best to cook to temperature using a temperature probe rather than cooking to time.
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Kenny Wilson started the discussion Dry out Chicken? in the forum Ask a question 2 years ago
What does it mean to “Dry out Chicken, Fish ect? In chapter 5 chef mentions he dries out the chicken before quartering it. Not sure what this means.
Mandie Lowe and Sol Damiani -
Марина Казарян started the discussion What oven mode is needed for baking croissants in the forum Ask a question 2 years ago
What oven mode is needed for baking croissants
What oven mode is needed for baking croissants? With or without convection?
Sol Damiani -
akshay salvi posted an update 2 years ago
Poach pear with porto,marsala, cloves, vanilla baverois,quince
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonMiniChallenge5
Make a new post giving a valuable cooking tip to the rest of our community🙌
⚡You’ll win 10 points for this challenge.
Make sure to include the hashtag #ScoolithonMiniChallenge5.
The first to participate gets an extra point!
❗Update: If you complete this challenge after Friday, 11th, 12:00h (UTC), you will receive only…
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BBQ TongTwister posted an update 2 years ago
#ScoolithonMiniChallenge4
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ste.franzi started the discussion Temperature of the fridge in the forum Ask a question 2 years ago
Hallo!
Croissant and Viennoiserie.
A question:
I need to block dough fermentation, putting it 12 hours in the fridge.
2°C is sufficient?
Thank you for the reply!
Stefano
Sol Damiani -
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Spanish Haute Cuisine
Embark on a culinary journey with chef Mario Sandoval as he unveils the allure of avant-garde and gourmet Spanish cuisine, demonstrating captivating and innovative techniques.
Mario Sandoval is the Chef at Coque in Madrid (2 Michelin Stars, 3 Repsol Suns, 3 “M” in the Metrópoli Guide) and National Gastronomy…
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonMiniChallenge4
Make a new post and upload a pic of a dish inspired by your favorite Scoolinary recipe.
⚡You’ll win 8 points for this challenge.
Make sure to include the hashtag #ScoolithonMiniChallenge4.
The first to participate gets an extra point!
❗Update: If you complete this challenge after Friday, 11th, 12:00h (UTC), you will…
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andrea samaniego started the discussion Proteina de patata in the forum Ask a question 2 years ago
Donde puedo conseguir la proteína de patata en usa con que nombre
Mandie Lowe and Sol Damiani -
djtal7m started the discussion Question about when you open the dough in the forum Ask a question 2 years ago
Question about when you open the dough
When I open the dough with a rolling pin some of the butter goes out (not as much, I weighed and it was about 10-15g) and the layers of the dough aren’t the same thickness.
Any tips will be appreciated 🙏🏻
Mandie Lowe and Sol Damiani -
Yair Ben Zvi posted an update 2 years ago
Just finished with the Makroud inspired tarts.
Knowing Makroud from home, I wasn’t sure how it would turn out in this form.
I want to praise chef Warda for creating a recipe with such a balance. I know it’s not easy to take the childhood flavors you know and elevate it to a delicacy, so brava 👏
I did a different piping style but still used the…
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