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Nayra Motas PIMENTEL posted an update 2 years ago
@Hidekimatsushisa
En la receta de dashi del curso sobre umami el dice que es posible hacerlo con pequeños pescados secos y no con bonito. Me gustaría saber el punto de cocción en grados para este pescado( anchoas secas)
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Alejandro Fontes posted an update 2 years ago
Mexican Seafood Mazatlan Style
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Alejandro Fontes posted an update 2 years ago
Charcuterie board
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dawn livis posted an update 2 years ago
course of jams – refractometer
It is curious that in the section “what you need to start” there is no mention of a refractometer or pH meter, however in the first recipe it is already necessary to use a refractometer. Reading a little about what a refractometer does (in other articles) I see that each fruit has a different value, I would like…
curso de mermeladas – refractómetro
Es curioso que en la sección “que necesitas para empezar” no se menciona ni refractómetro, ni pHmetro sin embargo en la primera receta ya se necesita usar refractómetro. Leyendo un poco de lo que hace un refractómetro (en otros artículos) veo que cada fruta tiene un valor distinto, me gustaría saber De…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
📸✨ Share your fabulous dish pics with us on a new post, and win a #ScooliStar! 🌟🍽️ Not only will your masterpiece be featured, but you’ll also get tagged on our Instagram stories. Let’s showcase your culinary magic to the world! 🤩👩🍳
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¿Aprender a hacer “Foie Gras” con el Chef Shaun Hergatt? Si, claro 😉
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Visita su Curso “Diseño de un Menú de Degustación”🍽
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Alona Roztishevska posted an update 2 years ago
The first croissant. I think it’s cool.
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Olga Lukas posted an update 2 years ago
2 years ago (edited)
fruit and nuts by Damien Wager
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Mandie Lowe posted an update 2 years ago
Today I made tomato soup and sourdough potato focaccia, then repackaged 25kg of pizza flour into smaller bags, to store in the freezer. I am prepared for my pizza making adventures!
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Bhabuk Karki posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍝Pasta lovers, I invite you to a unique experience at “Trattoria Vespoli” in Mar del Plata, Buenos Aires! Yesterday, I had the pleasure of visiting this legendary restaurant, home to the famous sorrentinos, with recipes passed down through generations in the Vespoli family.👴👵🇮🇹
We tried the vegetable sorrentinos with filetto sauce (the best…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍝¡Amantes de la pasta, les invito a una experiencia única en “Trattoria Vespoli” en Mar del Plata, Buenos Aires! Ayer tuve el placer de visitar este restaurante legendario es el hogar de los sorrentinos, con recetas transmitidas por generaciones en la familia Vespoli.👵👴🇮🇹
Probamos los sorrentinos de verdura con salsa filetto (la mejor que hemos…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Mousse Desserts
The process of making mousses is laid out in simple terms, so anyone can whip them up even without fancy kitchen gear or pro skills.🙌
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Postres con Mousses
Aprende a hacer mousses de forma sencilla, accesible a cualquier persona, incluso si no tiene acceso a un gran espacio de cocina o a una gran cantidad de utensilios.🙌
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Orsolya Csernák posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
#LocalFlavorChallenge
Hi guys, as promised I’m here with a Hungarian classic: Gundel Palacsinta
This is the moment to share a Hungarian specialty. Last weekend, I prepared different kinds of pancakes.
I decided to share Gundel palacsinta first. (Then, the others are coming one by one 🙂) Palacsinta is a Hungarian classic and a favorite among…
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