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Darío Hernández López posted an update 2 years ago
Ensalada de pollo y bacon aderezada con salsa cesar. Algo sencillo para el día de hoy.
Isabel Escriva Mancebo, Carolina Angel Paulino and 7 others9 Comments- View more comments
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Mercedes Delgado de Miguel posted an update 2 years ago
Level:
Sous Chef
#RetoCopycat Entremet de Pomelo,Menta (en mi caso hierbabuena) y Aove del Curso Pastelería Fresca y Ligera de Ophélie Barès
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🤔How long will it take us to become vegan?
The growing global interest in plant-based options in bakery products (56% according to “Taste Tomorrow”) reflects a significant trend in the food industry. However, what really drives this preference? Is it primarily a concern for health, the environment, or are there other factors at play? What do…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🤔How long before we go Vegan?
The growing global interest in plant-based options in baked goods(56% according to Taste Tomorrow) reflects a significant trend in the food industry. However, what is really driving this preference – is it primarily a concern for health, the environment or are there other factors at play? What do you think?
…🤔¿Cuánto tardaremos en volvernos Vegan?
El creciente interés global por opciones vegetales en productos de panadería y bollería (56% según el “Taste Tomorrow”) refleja una tendencia significativa en la industria alimentaria. Sin embargo, ¿qué impulsa realmente esta preferencia? ¿Es principalmente una preocupación por la salud, el medio… Read more
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GUGA Gerchmann posted an update 2 years ago
Why this happening? Same size at shaping, Same time to defrost, proofing and baking, but different sizes?
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RODRIGO HUERTA posted an update 2 years ago
Risotto “there marinara” @altacococinaitaliana
Risotto “allá marinara” @altacocinaitaliana
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Adrián Marquina Bravo posted an update 2 years ago
Pizza curso fratelli figurato
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Adrián Marquina Bravo posted an update 2 years ago
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Karen Vespo posted an update 2 years ago
Greetings! I share with you this rich Black Forest, without sugar, gluten or refined flours. I didn’t share it in the challenge because it’s not exactly the recipe of the program 😉.
Saludos! Les comparto esta rica Selva Negra, sin azúcar, gluten ni harinas refinadas. No la compartí en el reto porque no es exactamente la receta del programa 😉
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
What´s your favourite Recipe of our “Molded Painted Chocolate Bonbons” Course?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¡Manos a la Obra, Scoolinars!👨🍳🍳
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Pangnou Vang posted an update 2 years ago
This my tonkotsu ramen.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Classic Sauces.
Discover the captivating realm of French mother sauces and their variations, alongside exceptional culinary illustrations from various corners of the globe. 🤔What’s the ULTIMATE sauce for you?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Salsas Clásicas.
Descubre el cautivador mundo de las salsas madre francesas y sus variaciones, junto con excepcionales ejemplos culinarios de varios rincones del mundo. 🤔¿Cuál es la salsa DEFINITIVA para ti?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Empecemos esta semana con un meme. 🙋♀️🙋♂️ Levante la mano quien se identifica con esta situación, Scoolinars 😉
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