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Mandie Lowe posted an update 2 years ago
Carrots are my favourite vegetable! You can serve it raw as crudités, roasted to a deeply umami note, steamed and served alongside a healthy meal (or as a fancy carrot purée) or glazed until they’re sweet like candy. Don’t forget spiced carrot cake, carrot halwa or even carrot juice! It’s a very versatile vegetable, it lasts forever and I always…
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Mandie Lowe posted an update 2 years ago
Unfortunately, my toddler caught a cold this week, so I wasn’t able to cook anything from my courses. Instead, I made chicken soup and freshly baked bread. Here’s to a new week and another opportunity to learn something wonderful.
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clifford started the discussion Add the Liquified in lettuce emulsion in the forum Ask a question 2 years ago
Add the Liquified in lettuce emulsion
Hi, am following the course Spanish haute cuisine, lesson 23- roast pig. For the lettuce emulsion in the roast suckling pig, by the chef from Coque. For the lettuce emulsion, in the list of ingredients, he first of all, added in the blender, a dark liquid called ‘Liquified’ which I am not familiar with. It was quite a lot in quantity,… Read more
Orsolya Csernák, Sol Damiani and Mandie Lowe -
MING WSW started the discussion Paint gun nozzle in the forum Ask a question 2 years ago
How to select the right tip for a paint gun. chocolate butter – velvet effect – bonbon chocolate painting. Thank you
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daniel.zimmermann posted an update 2 years ago
Sugar Brioche tart…. Great recipe!
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Ahmed Mohamed started the discussion Ingrediends in the forum Ask a question 2 years ago
Ingredients book of each receipe
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Luigi Norwin Razon posted an update 2 years ago
I was able to make these Christmas themed bicolor croissants despite being a self-taught baker. I hope they will improve after my 1st course with chef Antonio Bachour 🙏
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Eser Ispartalı started the discussion “Fundamentals of Artisan Ice Cream” Formula in the forum Ask a question 2 years ago
“Fundamentals of Artisan Ice Cream” Formula
Hello,
I have just watched all the episodes of Fundamentals of Artisan Ice Cream by Hervé Corvitto Lafont and I liked it a lot.
I just have confused with a chart which is very important for me. Maybe someone may help.
It is the ice cream formula chart. Some comas may not be at the right place as far as I have noticed.
Thank you.
Sol Damiani, Mandie Lowe and Orsolya Csernák -
Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
It’s #Scoolifriday folks 🎊 What are you up to?
Here in Buenos Aires is too hot. I’m going with a light lunch with a lot of green vegetables.
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Amine chrifi started the discussion Pain au chocolat issue in the forum Ask a question 2 years ago
Hello chefs!
I’m a baker and I recently started to see this with pain au chocolate. I don’t know what’s wrong. I hope you can give me some advice
Thank you
Mandie Lowe and Sol Damiani -
Barbara Valcazar posted an update 2 years ago
2 years ago (edited)
If you have a recipe calling for cream and you have leftover. Don’t let it go to waste, make a compound butter log to use for your grilled steaks
#ScoolithonMiniChallenge5
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
#ScoolithonBONUSTRACK1
🐥5 points to the first who solves this riddle:
What dessert loves to yell and shout?
👉Clic Reply to guess
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Recipe of the week: Sweet Paprika Macarons
Sprinkling some salmon vibes onto your feed to highlight this tasty creation from our recent course on “Spanish Haute Cuisine”. 🇪🇸
It blends the comforting notes of sweet paprika with the creamy indulgence of cheese.
Check it out and let me know how wonderful it is.
🤔Have you ever made macarons? If…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
#ScoolithonMiniChallenge6
My favourite veggie is spaghetti squash. It grows in our garden. Since I got to know it, I’ve used it as a side dish or simply to substitute traditional pasta. If you cut it in two and bake it upside down, the inside naturally becomes like real spaghetti. I love it the most with roasted onion and thyme.
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Galyah Imam started the discussion Croissant fermentation in the forum Ask a question 2 years ago
Where can i leave the croissant to ferment at 26C ? Im thinking at cold room with the AC temperature of 26-28C
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