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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Cured Iberian pork II.
After 48 hours, it was ready to begin its transformation. I removed it from the mixture, washed it and dried it well. Then I covered it with a mixture of spices: onion powder, garlic powder, thyme, rosemary and paprika. Once well impregnated, I wrapped it with absorbent paper and tied it tightly with kitchen twine. Now…
Level:
Executive Chef
Presa ibérica curada II.
Después de 48 horas, ya estaba listo para empezar su transformación. Lo saqué de la mezcla, lo lavé y lo sequé bien. Después lo cubrí con una mezcla de especias: cebolla en polvo, ajo en polvo, tomillo, romero y pimentón. Una vez bien impregnado, lo envolví con papel absorbente y lo até fuerte con hilo de cocina.…
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Lana Mihajlović, Mercedes Delgado de Miguel and 3 others1 Comment- View more comments
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Sònia Muñoz Pérez posted an update 4 months ago
Sea bream Donostia style
#FishChallenge
Besugos a la donostiarra
#FishChallenge
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Lana Mihajlović posted an update 4 months ago
Level:
Sous Chef
The first cherries of the season, straight from my garden. 🍒
There’s something special about picking them while they’re still warm from the sun… a little sweet, a little tart, and gone much faster than planned.
No recipe today. Just the simple joy of the first cherries, stained fingers, and that quiet feeling that summer has officially knocked…
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H. Emanuel Torres posted an update 4 months ago
Some Mexican food….
Birria de Res made with brazier 🧑🍳
Algo de la comida mexicana….
Birria de Res hecha con brasero 🧑🍳
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monicateruel-e65068 posted an update 4 months ago
Goan-Style curry fish
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Lana Mihajlović posted an update 4 months ago
Level:
Sous Chef
Baked gnocchi with grilled chicken in a creamy roasted pepper and spinach sauce
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Cured Iberian Presa Ibérica.
I tried this recipe with loin tape, loin head, pork tenderloin and now I make an important leap by making it with Iberian prey. The first phase consists of mixing 50% sugar and fine salt, put a layer of the salt and sugar mixture in a tureen, place the prey and cover it with the rest of the mixture. Cover it and…
Level:
Executive Chef
Presa ibérica curada.
Esta receta la probé con cinta de lomo, cabezada de lomo, solomillo de cerdo y ahora doy un salto importante haciéndola de presa ibérica. La primera fase consiste en mezclar al 50 % azúcar y sal fina, poner en un túper, una capa de la mezcla de sal y azúcar, colocar la presa y cubrirla con el resto de mezcla. Taparla y…
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Sea bass on sweet corn cream, coconut and yellow chili, salicornia and cilantro mayonnaise.
#fishchallenge
A new contribution to the #fishchallenge. I confit some sea bass loins in EVOO with thyme and rosemary; then I made a sweet corn, coconut and aji amarillo chili cream. I toasted the skin of the sea bass with a blowtorch, added some…
Level:
Executive Chef
Lubina sobre crema de maíz dulce, coco y ají amarillo, salicornia y mayonesa de cilantro.
#fishchallenge
Una nueva aportación al #fishchallenge. Confité unos lomos de lubina en AOVE con tomillo y romero; luego elaboré una crema de maíz dulce, coco y ají amarillo. La parte de la piel de la lubina la tosté con un soplete, añadí unos granos…
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Typical dishes of the world.
why, while we contribute dishes to the #FishChallenge, let’s count the most famous and traditional food of our country (only one is worth)? Mine, the patatas bravas of Spain.
Level:
Executive Chef
Platos típicos del mundo.
¿Por qué, mientras aportamos platos al #FishChallenge, vamos contando la comida más famosa y tradicional de nuestro país (solo vale una)? La mía, las patatas bravas de España.
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Dilip Chettri posted an update 4 months ago
Salmon fillet with eggplat caviar and mango salsa, seabream carpacio with tonnato sauce
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Charley Bowers posted an update 4 months ago
4 months ago (edited)
#fishchallenge
Pictured below are 2 of my signature dishes. Red Snapper throats deep fried in beef tallow served with jasmine rice with an hot sauce burre blanc and Sof shell crab deep fried in beef tallow served atop a bed of corn maque choux with crab cake and hot sauce burre blanc
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Sol Damiani posted an update 4 months ago
4 months ago (edited)
Level:
Scoolinary Team
Let’s find your matches, Scoolinar👋
Today we propose you to create a short post telling the most important thing about yourself. You can add a photo or not, as you prefer.
Copy, paste and complete:
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Country and city:
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do you have a business? What about?
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what are you looking for right now?
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where are you in your transition?
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If you don’t have a business:…
Level:
Scoolinary Team
Encontremos tus matches, Scoolinar👋
Hoy te proponemos crear un post breve contando lo más importante sobre ti. Puedes añadir foto o no, como prefieras.
Copia, pega y completa:
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País y ciudad:
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¿Tienes un negocio? ¿De qué?
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¿Qué estás buscando ahora mismo?
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¿En qué momento de transición te encuentras?
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Si no tienes negocio: ¿qué cambio, proyecto o etapa…
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sayeda jiwa posted an update 4 months ago
4 months ago (edited)
I’m on my second attempt at baking bread 🥖✨Thanks to this course, I’ve finally been able to get a good grasp of the basics and start applying them in practice, rather than just staying in theory.It’s helped me gain confidence in baking, and I even created my own beginner’s guide to baking along the way 🍞.
If you’re just starting out, you can…
Estoy en mi segundo intento de hacer pan 🥖✨Gracias a este curso, finalmente he podido entender bien los fundamentos y empezar a aplicarlos en la práctica, en lugar de quedarme solo en la teoría.Me ha ayudado a ganar confianza en la repostería, e incluso creé mi propia guía para principiantes de panadería en el camino 🍞
Si estás empezando,…
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Somayeh Ghasemzadeh posted an update 4 months ago
Level:
Stagier
#FishChallenge
Rainbow Trout – Sabzi Polo
For this challenge, I chose rainbow trout for its delicate texture and clean flavor, which pairs naturally with herbs and citrus notes.I worked with a skin-on cut, focusing on controlled heat to achieve proper browning on the skin while keeping the flesh moist and tender.
The fish is served with Persian…
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Fabrizio Vindigni posted an update 4 months ago
4 months ago (edited)
#fishchallenge
Sea bass with its jus, agretti, tapioca pearls crackers, Brussels sprouts and elderflowers
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