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Raul Kling posted an update 2 years ago
More practice 😊
Ramy Daher, Sofia Cladera and 6 others4 Comments- View more comments
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Nicolas Jerez posted an update 2 years ago
72 horas de maduración
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Dyland Santos posted an update 2 years ago
Some dishes form the Cantabrian cuisine course done for a college project.
At Santander, Spain
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Luis Acuña posted an update 2 years ago
Tenía días sin preparar algo y me antojé de una focaccia.
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@soldamiani what shall I do with my soupy mayo, Sol? Any suggestion or any hack😉🙏
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Grace Andersen posted an update 2 years ago
Do not make the same mistake like I did🫣 In making Pil pil, I misunderstood about the making of it. Big time! I watched the video while doing it and read the recipe, again and again but still did not get it. Then I realized that the only thing that needed to emulsify as the base are the garlic and shallots that was left from the reduced…
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Bettsy Priel Perez posted an update 2 years ago
After months of failure, I finally am close to my goal 😍
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OSCAR GÓMEZ RUANO posted an update 2 years ago
2 years ago (edited)
Intentando aplicar conceptos.
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OSCAR GÓMEZ RUANO posted an update 2 years ago
Intentando hacer pan.
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Just finished making Cordon bleu by chef Vivien Durand. Had the video on while preparing it. Did quartering of the whole chix, cannot believe I can do it. It is a lot of photos but I could never be proud of myself for achieving this.
I have to fried for another minute after I sliced it. I though it was a bit undercooked. Anyways it turned…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌱🍽️ Join the #BeansChallenge! 🌱🍽️
Are you passionate about cooking and want to make a difference? This challenge is for you!
Inspired by the “Beans is How” Campaign by Chefs´ Manifesto, aiming to double bean consumption by 2028, we present to you this Challenge:
Create a dish (sweet or savory) that highlights the versatility and delicious flavor…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🚀¡Únete al #RetoFrijoles! 🌱🍽️
Inspirados en la Campaña “Beans is How” de Chefs´ Manifesto, que tiene como objetivo duplicar el consumo de frijoles para 2028, te proponemos este Reto:
Crea un plato (dulce o salado) que resalte la versatilidad y el delicioso sabor de los frijoles. Queremos que demuestres cómo estos pequeños ingredientes pueden…
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chellysud posted an update 2 years ago
because I can’t finish the petit gateau course, I’ve seen all the classes but it won’t finish
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Paola Betsabeth Peralta Paredes posted an update 2 years ago
Delicioso mousse de chocolate y coco..
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Sometimes a simple palacsinta can make your day.
This morning, we went to our favorite shop and bought some strawberries from Greece, and I still had some homemade mascarpone in the fridge. I decided to make a fluffy mascarpone mousse and a strawberry sauce.
By the way, I believed for years that this kind of pancake, we call palacsinta in…
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