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alexis molinos vivero posted an update 2 years ago
Ceviche Clasico de Corvina con una guarnicion de boniato glaseado.
Gracias al curso de Cocina Peruana y Ceviches de Roberto Sihuay.
Mary, Sonia Pinillos and 7 others8 Comments- View more comments
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, I must jump in again. I have just read about the new courses which will be launched in February. Have you seen the list yet?
I love them!!! Sometimes, I wish I had more time to learn on Schoolinary. I’m looking forward to watching the NEW PLATING course called Tasting Menu Design 🙂 🙂 It will launched the day after my birthday 🙂 I…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, I would like to share with you which course I’m following now: Stocks and Broths by Ignacio Barrios and I love it!!!!
I think that it is time to reorganise the freezer and look for some containers for the stocks. 🙂
Do you use stocks when cooking?Picture: my tasty duck soup 🙂
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Mohamed Grida posted an update 2 years ago
Honestly, it was the first very wonderful experience. Antonio Bashour’s recipe is a very wonderful chef. I wish you every success.
https://www.instagram.com/school_world_chefs?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Mohamed Grida posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
Congratulations Orsolya, Simon, Hanna, Edgardo & Jess, 🎉! Your wonderful photos, winners of our #ScooliStar, are now in our Instagram stories. You can view them by clicking here. Later, they will be permanently featured in “Highlights.” 😉😉
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¡Felicidades Alexis, Laura, Juan, Isabel y Ninnette🙌🎉 ! Vuestras maravillosas fotos, ganadoras de una #ScooliStar están ahorita en nuestras historias de Instagram. Pueden verlas haciendo click aquí. Luego quedarán fijas en “Historias Destacadas” 😉
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Sime Zaninovich posted an update 2 years ago
Cordial saludo, tengo una duda sobre prefermentos Poolish y BIGA; del total de la harina que voy usar que porcentaje de esta debe ser de poolish o de biga, por elemplo si voy a usar una masa con 1000 gr de harina al 60% de hidratacion, cuanto debo usar de biga o poolish , y si tengo que restar lo que use para preparar los prefermentos a…
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Wendy Booher posted an update 2 years ago
2 years ago (edited)
“Looks aren’t everything” smoked paprika and cayenne macarons filled with goat cheese cream and a tiny dollop of homemade pancetta jam. Inspired by #MarioSandoval (recipe) and #DamienWager, who suggested in his “Coffee with Scoolinary” podcast episode that a better place to start would be with a recipe from his other #Scoolinary course,…
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habaco100 started the discussion azucar invertido in the forum ¿Tienes una pregunta? 2 years ago
Como hacer azúcar invertido?
Sussan Estela Olaya, Sol Damiani and stella gagliano -
Joseph Freitas started the discussion leaf gelatine to powder gelatine conversion in the forum Ask a question 2 years ago
leaf gelatine to powder gelatine conversion
How do i convert leaf gelatine to powder gelatine
Sussan Estela Olaya and Sol Damiani -
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Receta del día: Pavlova por Josep Armenteros.
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