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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Lazy carbonara omelet.
It is called “vague” because it is the typical French omelet that does not curdle on one side and does not close. It has the base of a French omelette and the rest is guanciale, parmesan, pepper and egg yolk. For my taste it had 30 seconds of cooking time left over, but it was very good.
Level:
Executive Chef
Tortilla vaga de carbonara.
Se le llama “vaga” porque es la típica tortilla francesa que no se cuaja por un lado ni se cierra. Lleva la base de una tortilla francesa y lo demás es guanciale, parmesano, pimienta y yema de huevo. Para mi gusto le sobraban 30 segundos de cocción, pero estaba buenísima.
Translated from Spanish
Mercedes Minaya Palacios and Maloles Muñoz2 Comments- View more comments
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Conch ceviche…..
Level:
Stagier
Ceviche de concha…..
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abigail-3e465f posted an update 3 months ago
My intro to plating dish!
0:04
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catia pequeno posted an update 3 months ago
3 months ago (edited)
Raspberry cocosnut eclair
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Mercedes Minaya Palacios posted an update 3 months ago
Level:
Executive Chef
I am with Rais Estevez’s GELIFICATION TECHNIQUES course
On the base of the dish there is a veil of tender garlic, made with agar agar
Then a duo of asparagus and garlic sautéed in butter with a touch of walnut.
I have put everything on top of the veil of garlic and I have been assembling the dish
I have made a false caviar of tender garlic…
Level:
Executive Chef
Estoy con el curso de TECNICAS DE GELIFICACION de Rais Estevez
Sobre la base del plato lleva un velo de ajos tiernos, hecho con agar agar
Después un dúo de espárragos y ajetes salteados con mantequilla con un toque de nuez.
Lo he puesto todo encima del velo de ajos tiernos y he ido montando el plato
He hecho un falso caviar de ajos tiernos y con…
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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Sour cherries are finally here. 🍒
The harvest has started, which means the kitchen is about to get busy. Juices, jams, cakes, pies, liqueurs… and probably a few sticky fingers along the way. 😁
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Juan Carlos SERRANO MUELA posted an update 3 months ago
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Juditharquellagostera posted an update 3 months ago
Level:
Scoolinary Team
I made the Galette of pears with thyme, from Vanessa Hernandez’s Fruit Tarts course! It was a delight and enjoyed by the whole family. If you want to make a tasty, fresh recipe and you have little time, I recommend it!
Level:
Scoolinary Team
Hice la Galette de peras con tomillo, del curso de Tartas de Frutas de Vanessa Hernandez! Una delicia y la disfrutó toda la familia. Si quieres hacer una receta sabrosa, fresca y tienes poco tiempo, te la recomiendo!
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Chicken Marinara.
do you remember the other day I made a chicken salad? Well today I wanted to make a kind of marinera or toast with that salad, a little bit of fried onion, a little bit of mayonnaise from their skins and a few dots of sriracha to give it a little bit of rock and roll.
Level:
Executive Chef
Marinera de pollo.
¿Os acordáis de que el otro día hice una ensaladilla de pollo? Pues hoy he querido hacer una especie de marinera o tosta con esa ensaladilla, un poquito de cebolla frita, un poco de mayonesa de sus pieles y unos puntos de sriracha para darle un poco de rock and roll.
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Catherine Pageault posted an update 3 months ago
Abalone sashimi done at work today.
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Maloles Muñoz posted an update 3 months ago
3 months ago (edited)
Level:
Executive Chef
Red Cabbage and Apple Cream Soup with an Asian Touch
We begin the series “Morado” with a simple dish, one of those that you make any day, without much work and with a rich and nutritious result.
I cooked the cabbage with a little salt. Then I fried it in olive oil and a little butter along with red onion, pear and a few cooked chickpeas to give…
Level:
Executive Chef
Crema de Lombarda y Manzana con Toque Asiático
Empezamos la serie “Morado” con un plato sencillo, de esos que haces cualquier día, sin mucho trabajo y con un resultado bien rico y nutritivo.
Cocí la col con un poquito de sal. Después la sofreí en aove y un poco de mantequilla junto con cebolla roja, pera y unos poquitos garbanzos cocidos para…
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Johnny Jesús Mendoza posted an update 3 months ago
3 months ago (edited)
Level:
Stagier
Flavors of Ecuador in a single dish: crab, coconut, peanuts and chillangua, a combination that highlights our gastronomic identity. 🦀🥥🌿
Level:
Stagier
Sabores del Ecuador en un solo plato: cangrejo, coco, maní y chillangua, una combinación que resalta nuestra identidad gastronómica. 🦀🥥🌿
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Flavors of Ecuador: cangrajo, coconut, peanut, chilllangua,
Level:
Stagier
Sabores del Ecuador: cangrajo, coco, maní, chilllangua,
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Crab in coconut sauce from Esmeraldas and crab in tomato sauce from Manabí: two flavors, one shared passion for Ecuadorian cuisine.
Level:
Stagier
Cangrejo encocado de Esmeraldas y cangrejo enmanizado de Manabí: dos sabores, una misma pasión por la cocina ecuatoriana.
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Tuna and marrow tartar.
Some time ago the butcher gave me a couple of veal bones opened lengthwise to remove the marrow and I promised I would make something nice and I think it turned out very well. This tuna tartar with beef marrow, caramelized onion and cured egg yolk. The tuna does not look very red because the ingredients and a little bit…
Level:
Executive Chef
Tartar de atún y tuétano.
Hace un tiempo el carnicero me regaló un par de huesos de ternera abiertos a lo largo para sacarle el tuétano y os prometí que haría algo bonito y creo que ha quedado muy bien. Este tartar de atún con tuétano de ternera, cebolla caramelizada y yema de huevo curada. El atún no se ve muy rojo porque con los…
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