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lucas carvalho started the discussion Prawn Mayonnaise in the forum Ask a question 2 years ago
In Igles Corelli’s Fresh Egg Pasta course, chapter 4 lesson 16, he talks about using 8 prawn heads with 40g of olive oil and 80g of sparkling water to make a mayonnaise, but in the end he says something about releasing albumin to mount it. Is there anything else added to help the emulsion (and acidity), such as eggs, mustard or lime juice?…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Recipe of the day 🗒
Can you think of anything more wonderfull than pistachios meeting raspberries on a gallette?
I knew it! 😆
Take a look at this bomb of a recipe from our new brand Course “Puff Pastry”
The Pistachio & Raspberry GaletteDo you like pistachios as much as I do? What´s the perfect match for them?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
What about bittersweet?
It IS like magical, but let´s be honest: how many of your favorite dishes are bittersweet?
Can you tell us one that would be qualified as Super Awesome?💣
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🌶New Course. Puff Pastry
Rory Macdonald is our guide to achieve Puff pastry perfection through a variety of applications.
You will learn to make classic and cocoa puff pastry and some of the many recipes that utilize them. This course is an introduction for anyone who wants to learn lamination, and a challenge for professionals…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍴What are you going to cook for today´s #ScooliFriday?
I´m celebrating my partner´s birthday and gonna make some pizzas and apple crumble.
What about you?
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Kate Wilson posted an update 2 years ago
What do you think of my Malted Chocolate Banana bread?
Followed the recipe step by step and the flavours perform magic on your mouth.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎙Podcast Episode
We had a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm.
Enjoy it on Spotify:
Have you seen his Course on Scoolinary… Read more
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Recipe of the day 🗒
Feeling hungry and wanting to take ALL the advantage you can from a fish?
Try this Sea bass ceviche recipe and tell us how you coped with it.
https://recipes.scoolinary.net/sea-bass-ceviche/
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Mary posted an update 2 years ago
This is my Veggie Burgundy wheat. I used aubergines, tomatoes, onions and carrot in slices.
It was truly comforting cause it´s really cold in here 😍
Hope you like it
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Is this your first time around here?
Tell us just a little of you. 🎙
What´s your favourite vegetable in the Multiverse?
😋Mine definitely would be the onion. Best ingredient on my favourite dish in the world: the spanish tortilla.
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Paul Miller posted an update 2 years ago
I had some vegetables in the fridge for some days and didn´t know what to do with them (they were choped into little fragments )
Mr Chicken screamed to be stuffed and Voilá!
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🌶New Course
Because never EVER Waste reduction is not important:
In our New Course released today “No Waste Fish”, Justin Horne encourages us to rethink waste through holistic menu design, and take advantage of all that a single fish has to offer.Taste it:
https://www.scoolinary.net/courses/no-waste-fish/lessons/about-this-course-155
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David Young started the discussion Cooking a hamburger perfectly in the forum Ask a question 2 years ago
How can I get a hamburger to be well cooked on the inside and not burn on the outside?
Sol Damiani and Jennifer Anderson -
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
What are you having for today´s #ScooliFriday?
I woke up so tempted to have Veal sweetbreads and that´s what I did 😉
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Podcast episode 🎙
Let´s hace a nice Coffee with Alejandra Schrader, award-winning cookbook author, chef, and a founding member of the Chefs’ Manifesto.
Alejandra dispels the myth of protein in a plant-based diet and will blow your mind with what she discovered while studying plant-based nutrition.
As an activist, she both inspires and…
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