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Marisol Delatorre started the discussion Gluten in the forum Ask a question 2 years ago
Do you look for gluten window or not
Sol Damiani -
Alina Landau started the discussion Doughnut recipe in the forum Ask a question 2 years ago
Hi, what is the weight of the gelatin in the recipe? My gelatin is not in sheets.
Sol Damiani -
Mandie Lowe posted an update 2 years ago
Wedding anniversary dinners look a bit different with a toddler around 😅 Quick dinner, made after taking my daughter to a playdate in the park until 6PM. Glazed carrots, broccoli and cauliflower in béchamel sauce, basmati rice and pan-seared ostrich steaks. We’re celebrating our 4th wedding anniversary.
Happy Monday, everyone!
Ashley Bell and Sol Damiani1 Comment- View more comments
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#Scoolithon Feedback
🎉 Had a blast at our recent marathon? 🌟 Share your thoughts and make the next one even better! 🚀 Fill out our quick feedback form now. 📝 Your opinion matters!
#ScoolithonFeedback #ShareYourThoughts
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Oven Roasting
Grab your baking trays and get ready to savor some incredible flavors and enticing aromas 😋! We’ll dive into the basics of cooking poultry, fish, meats, and a bunch of other delicious dishes in your oven. Get ready for some awesome cooking vibes with Ignacio Barrios and us!
Check this Roast Chicken Recipe I’m sure…
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Alina Landau started the discussion Donut dough conservation in the forum Ask a question 2 years ago
Hi, for how long can the doughnut dough can be preserved in the fridge?
Mandie Lowe and Sol Damiani -
Knut Kumpe started the discussion German translation in the forum Ask a question 2 years ago
Good afternoon, I am coming from Germany. Are there any recipe books in German or whole courses with German subtitles?
Greetings
Knut
Mandie Lowe and Sol Damiani -
Mandie Lowe posted an update 2 years ago
I’m so intrigued by the Suckling Pig with Romaine Lettuce Emulsion recipe in the Spanish Haute Cuisine course. I ordered Ultratex, which is required for the emulsion and it arrived yesterday, so I will be trying the recipe soon. Has anyone else tried it yet, or perhaps sampled the dish at the chef’s restaurant? I’d love to hear about it.
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Razvan Bolborici started the discussion Pizza Dough in the forum Ask a question 2 years ago
After direct kneading the dough should stay at room temperature for 1 to 3 hours, then should go to the fridge – for how long should stay into the fridge and approx what temperature?
See The Fundamentals of Pizza / CHAPTER 5 – Dough production / Direct method.
Thanks
Mandie Lowe and Sol Damiani -
ruth guthrie started the discussion Vegan natural emulsifier in the forum Ask a question 2 years ago
In the Vegan pastry course the instructor uses a “natural emulsifier” in making a mango mousse. Can you tell me what exactly that is please, is it lecithin or pectin or something else?
Sol Damiani and Mandie Lowe -
MOHAMMAD BKERAT posted an update 2 years ago
2 years ago (edited)
I thank Chef (Igles Corelli )very much. He is great and an artist. The rsibi is very precise. It is a very, very delicious dish.I made Spicy Garganelli with garlic sauce….I advise everyone to try it
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Alina Landau started the discussion Doughnut dough size in the forum Ask a question 2 years ago
The dough size proposed in the recipe is too big for my needs, I would like to make 1/3 of it. However, the chef in the video mentions that the recipe is not linear. What would be the right proportions to make a smaller size of the dough?
Sol Damiani, Mandie Lowe and MOHAMMAD BKERAT -
Nadine Jarjur started the discussion Chocolate molds in the forum Ask a question 2 years ago
Hello, I’m trying to play with chocolate molds. What’s the best way to melt the chocolate. I tried to melt dark chocolate chips and it didn’t work. I got a paste. I melted milk chocolate yesterday but it wasn’t as “liquid” as in the lessons. Do I add anything to it?
Sussan Estela Olaya, Sol Damiani and Mandie Lowe -
Nazneen Nasseri started the discussion Croissant dough bicolor in the forum Ask a question 2 years ago
Hello Chef, for bicolor chocolate pain do I have to knead the full recipe of croissant? I see that you had divided 300g in the initial video for bicolor too from the same amount of croissant?
Thanks in advance ☺️
Sol Damiani -
Niels Koster posted an update 2 years ago
I am starting the Christmas cooking, beef wellington. A first for me.
Turned out really good. Unfortunately i didnt see a receipt on scoolinary and i am practicing to make my course here 😁😁😁😁
The gravy i made with the tenderloin butter and the port was absolutely fabulous.
It feeled like Christmas…
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