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Lisandro De Angelis started the discussion Duda Scoby in the forum ¿Tienes una pregunta? 2 years ago
Buenas, quisiera saber cuantas veces se puede reutilizar el disco de Scoby inicial en una Kombucha. Muchas gracias!
Sussan Estela Olaya -
Javier Aldea started the discussion Fusión in the forum ¿Tienes una pregunta? 2 years ago
Propongo que cuando hagamos un crossover cultural lo pongamos en este hilo.
Qué os parece??
De momento empiezo con
Pácoras de sesos de cordero
Sonia Pinillos, Isabel Escriva Mancebo and 4 others -
Jorge Sainz posted an update 2 years ago
Poached egg and gruyere cheese in Jitomate (in other geographies it is called Tomato) on gluten free bread. I’m just taking the plating course and I’m not a very good photographer.
Huevo pochado y queso gruyere en Jitomate (en otras geografías le llaman Tomate) sobre pan sin gluten. Estoy justo tomando el curso de emplatado y no soy muy buen fotógrafo.
Translated from Spanish
Isabel Escriva Mancebo, Mercedes Delgado de Miguel and 4 others2 Comments- View more comments
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Ana Gema Gallego garcia started the discussion Albóndigas Suecas in the forum ¿Tienes una pregunta? 2 years ago
Hola, parce ser que el recetarion o está online para el curso de Recetas con proteina vegetal. ¿alguien sabría las cantidades para cada receta?
Gracias
Sussan Estela Olaya -
Sonia Alcàzar Sanahuja started the discussion ENCURTIDO – Curso Robert Ruiz in the forum ¿Tienes una pregunta? 2 years ago
Hola, se me ha ido la cabeza y he puesto a encurtir Brocoli y Coliflor con 600 ml de vinagre, 300 de azúcar como he visto sal escrito (he puesto 3 cucharadas), luego me ha dado por ver de nuevo el vídeo y NO PONE LA SAL (esta solo es para guardar en Frío) !!!!. Que sucederá con Mi potingue ?
Además he añadido un poco de agua (muy poca para…
Sussan Estela Olaya -
Winfiel started the discussion stabilizer for ice cream in the forum Ask a question 2 years ago
what would be a good gauge for ice cream stabilizer concentration? is the range 0.1-0.5% concentration okay?
Sol Damiani, Mandie Lowe and Sussan Estela Olaya -
Elizabeth Bellinger posted an update 2 years ago
ShakShuka presentation on a plate.
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Elizabeth Bellinger posted an update 2 years ago
Heres my Mise en place for my ShakShuka.
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Elizabeth Bellinger posted an update 2 years ago
Open face ShakShuka! Delicious and nostalgic!
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Ulises Álvarez Toledo posted an update 2 years ago
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kevinpaulfoley started the discussion Purchase single courses in the forum Ask a question 2 years ago
Can you purchase single courses? I thought you used to be able to do that.
Sol Damiani and Sussan Estela Olaya -
Orsolya Csernák posted an update 2 years ago
Level:
Stagier
👨🍳 Exciting times at Scoolinary! 🍕📚 Can’t decide on my next course – they’re all fascinating! What’s your favorite? Help me choose!
Meanwhile, tried my hand at biga for tomorrow’s pizza-making adventure, inspired by Luigi di Domenico. Also whipped up a scrumptious broccoli risotto with confited cherry tomatoes, thanks to Scoolinary’s risotto…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
💡Damien Wager’s tip on how to pipe the macarons
0:26
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Ivo Coenjaerds started the discussion Gelatin Hot is not corn starch? in the forum Ask a question 2 years ago
Gelatin Hot is not corn starch?
Antonio says he uses Gelatin Hot from Sosa in his vanilla cream for the raisin rolls. This is the closest I could find: https://www.indispensables-sosa.com/en/product/hot-powdered-gelatin
But this is not actually modified corn starch, it’s just another form of Gelatin that needs to be heated. That being said there does not seem to be corn starch…
Mandie Lowe, Sussan Estela Olaya and 2 others -
Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
¡Hola Scoolilovers! 👋😊 ¿Alguien aquí utiliza la Airfryer ? 🤔 Queremos conocer sus experiencias y descubrir si les gustaría explorar nuevas recetas para sacarle el máximo provecho. ¡Compartan sus comentarios y sugerencias! 🍲✨
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