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Robin Meintanis posted an update 2 years ago
Sonia Pinillos, Sol Damiani and 3 others10 Comments- View more comments
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sumant sharma posted an update 2 years ago
2 years ago (edited)
Skullpture
@musaaferHouston We are celebrating the spookiest dessert ever in the form of skull + chocolate sculpture
Came out well in form of skullpture –
The skull is made out of cardamom chocolate, blood has blood orange juice mint and lemon, and the brain is made out of peach 🍑 puree, it’s placed on charcoal caramel cake and dida burfi(…
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akshay salvi posted an update 2 years ago
wedding cake
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akshay salvi posted an update 2 years ago
Persimmon#bitterlemon#Hazelnuts#apple cider
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Niels Koster posted an update 2 years ago
2 years ago (edited)
I cooked my first receipt from the thai cooking course from Intu-On Kornnawong. Laab moo (ลาบหมู).
I did change some cilantro to parsley, cause not everybody likes coriander. It was so refreshing and tasty. I was a bit sceptical at first, but just trust the process and you will enjoy. I cant wait to start with the next lesson.
I think it looks…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
I know today´s #Scoolifriday
But I ALSO know you’ve got a challenge to rock. So, how about preparing something today that’s not only spooky-looking but also tasty like heaven?
Have you ever used calamari ink to color your rice?🍚🖤
Let your creativity run wild and enchant us with your terrific magic.
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Jhon Fonseca started the discussion Seafood ramen in the forum Ask a question 2 years ago
Hi guys- I just checked this amazing ramen course but I still have some doubts how to prepare a seafood Ramen – which base can I use based on the material you can find in the course?
Greetings
Jhon
Mandie Lowe and Sol Damiani -
Sally Newton posted an update 2 years ago
Red Velvet Scary Cakes………
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Hey there, Scoolinary Community in San Francisco, we’ve got some thrilling news to share!
Our co-founder is gearing up for an exciting visit to the city of San Francisco (CA, USA) next week, and we can’t wait to meet YOU! Whether you’re currently a Scoolinary student or not, we value your feedback immensely, and we’re convinced that…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Recipe of the day: Chicken Aiguillettes
Uncomplicated yet incredibly tasty! Give this chicken a shot on those busy weeknights, and relish a delightful dinner with your loved ones. Just sprinkle your chicken with a pinch of salt and your favorite spices, coat it with yogurt and olive oil, then let the oven work its culinary magic.🙌
Try this one…
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#HalloweenChallenge 🎃
This time, we’re going big: Halloween, the holiday of tricks, treats, spooky stuff, and excessive amounts of sugar, offers us the perfect opportunity to put your culinary creativity to the test. We challenge you to create something eerie yet delicious. What could it be? The choice is yours!
Need some inspiration?
💀A…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎙New podcast episode: “>Coffee with Mary Sue Milliken
In this fresh podcast episode, come join Mary Sue Milliken and us as we savor a delicious cup of coffee. 💪Discover her dedication to advancing women’s empowerment in the culinary industry and the remarkable ways she’s achieving this goal.
With her innate problem-solving skills and a…
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Niels Koster posted an update 2 years ago
I made some cornribs on the bbq today. Cook for 20 min with some salt. Cut them in quarters. Make some melted butter bbqrub sauce and put them on the cornribs. BBQ them for 20 min. Serve with some mixed creme fraiche , lemon and red pepper.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Christmas Cakes and Bûches
As Christmas draws near, the pastry display cases come to life, showcasing the most exquisite yule logs and cakes.
With this new course feel free to get creative and whip up each cake with enthusiasm, knowing it’ll put a smile on everyone’s face when they take a bite. 🎄☺🤔Do you enjoy cooking for these…
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Mandie Lowe posted an update 2 years ago
I was gifted 2kg of macadamia nuts, so today I decided to start using them. I baked Levain bakery style white chocolate and macadamia nut cookies. These were excellent! Buttery, crispy on the outside, gooey on the inside, with hints of vanilla, caramel and of course, the savoury notes from the roasted nuts. I roasted mine in the airfryer, it’s… Read more
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