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Estefania Lozano Ragel posted an update 6 months ago
Level:
Stagier
Ayer termine el curso de Inciacion a los Bombones de Matias Dragun, y hoy he hecho los Mendiants, nos ha gustado mucho yo le he puesto frambuesa liofilizada., creo que para ser los primeros no me han quedado del todo mal.
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Diego Garzon posted an update 6 months ago
En esta ocasión apliqué lo aprendido en el curso de Bagels y debo decir que me siento satisfecho de poder hacer en casa uno de mis panes favoritos!🤩 🥯
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Fabrizio Vindigni posted an update 6 months ago
6 months ago (edited)
Today just plain simple stuff
Sirloin steakhouse style, spring onions, radish, turnips, Negramaro sauce, black truffle
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Sarah Thompson posted an update 6 months ago
Last week I used a really wierd recipe for rabbit pate, but although it was tasty, the consistency was all wrong. So I used a different recipe, incorporating cream, and it has turned out divine!
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Sous Chef
Una vez Antonio Machado dijo: “Caminante, no hay camino, se hace camino al andar”. Y como yo propuse este reto, pues yo empiezo.
Os voy a hablar de los “Rollos de naranja o de Pascua”. Antiguamente no había hornos en casa y las mujeres se reunían por Navidades en casa de alguna vecina y elaboraban cientos de rollos y luego los llevaban a la…
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Beatriz Torija posted an update 6 months ago
Level:
Executive Chef
Unas lentejas tradicionales… con su verdura, y su chorizo. Un plato perfecto para reconfortar cuerpo y alma en días desapacibles en todos los sentidos. Y aprovechando los únicos cinco minutos que ha salido el sol en todo el día 😅♥️🔥
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Lana Mihajlović to Sarah Thompson 6 months ago
6 months ago (edited)
Level:
Sous Chef
This is how “Pihtije od boba” (fava bean terrine) look once they reach the table.
Set in deep plates, cut into small cubes, and finished with a simple dressing of gently fried ground paprika and oil. No decoration, no reinterpretation, just the dish as it has always been served.
The texture is delicate but firm, the flavour subtle and… Read more
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Mercedes Delgado de Miguel posted an update 6 months ago
Level:
Stagier
Tarta de Chocolate Vegana
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Leshay posted an update 6 months ago
6 months ago (edited)
Lemon cake with a lemon fudge filling…
We are so getting fat with all this experimenting!
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Fabrizio Vindigni posted an update 6 months ago
The new Fine Dining Fish Course with Chef Borrias is quite interesting. The idea of making a Pil-Pil and a Fumet directly with sous vide is definitely useful.
Chapter 6 tho, that’s a dish i would love to replicate.
Do yourself a favor and attend that couse, it’s worth your time! -
Leshay posted an update 6 months ago
6 months ago (edited)
My take on an icy dalgona coffee. Taste is magnificent
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Antonio Salvador Moreno Carretero posted an update 6 months ago
6 months ago (edited)
Level:
Sous Chef
Buenos días, amig@s. Hoy no os presento ningún plato de comida, hoy os quiero hablar del reto que hace un tiempo propuse y fui yo el primero que no podía cumplir. Por eso, os pido perdón. No me gusta abandonar un proyecto que empiezo, pero también reconozco que estas fechas son bastante difíciles para poder coincidir un grupo de personas de…
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Elena Pintado Paredes posted an update 6 months ago
Tarta de chocolate rellena con ganache de chocolate y trufa de chocolat blanco. Cobertura de buttercream de merengue suizo.
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Lana Mihajlović posted an update 6 months ago
Level:
Sous Chef
This dessert actually started as a small rescue mission for a friend who, that day, dramatically begged for “something chocolatey, right now.” 😁 I glanced around the kitchen, took stock of what I had on hand, and decided to build a quick but intentionally layered idea out of it.
The chocolate sponge became the solid base, the orange jam added a…
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Leshay posted an update 6 months ago
6 months ago (edited)
Lavender infused affogato
Could not keep my layers from mixing. Need some more practice, but love the colour and presentation.
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