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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…
jaddygonzalez, Soteavy and 5 others10 Comments- View more comments
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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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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
Últimos días del #FishChallenge 🐟
La Comunidad ya está compartiendo formas muy distintas de trabajar el pescado.
Desde un all cremat de salmonete con una propuesta más técnica y de producto, hasta un ceviche al estilo nikkei con salsa ponzu, más fresco y accesible.
Y eso es justamente lo bonito de este reto: no todos cocinamos igual.
Cada…
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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
The Art of the Handmade: Fettuccine with Rustic Pesto
There is something deeply therapeutic and magical about making your own pasta from scratch. For me, it is the ultimate expression of passion for cooking and attention to detail.
On this occasion, I wanted to put to the test what I learned in the courses “Pasta Fresca al Huevo” by master…
Level:
Stagier
El Arte de lo Hecho a Mano: Fettuccine al Pesto Rústico
Hay algo profundamente terapéutico y mágico en hacer tu propia pasta desde cero. Para mí, es la máxima expresión de pasión por la cocina y atención al detalle.
En esta ocasión, quise poner a prueba lo aprendido en los cursos de “Pasta Fresca al Huevo” del maestro Igles Corelli y “Conceptos…
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
#FishChallenge.
A few months ago I brought this tuna parpatana with a demiglace of its bones; I know it wasn’t the best presentation because the dish doesn’t look pretty, but I’m going to give it a twist so that the critter looks as it deserves. I present it in the challenge, not for the beauty of the dish, but for the wonder of the product.
Level:
Executive Chef
#FishChallenge.
Hace unos meses traje esta parpatana de atún con una demiglace de sus espinas; sé que no fue la mejor presentación porque el plato no se ve bonito, pero voy a darle una vuelta para que el bicho luzca como se merece. La presento en el reto, no por la belleza del plato, sino por la maravilla del producto.
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Roshan Giri posted an update 4 months ago
- A score that opens beautifully speaks for the baker.”
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Johnny Jesús Mendoza posted an update 4 months ago
4 months ago (edited)
Level:
Stagier
To join the #FishChallenge, I decided to present a proposal that unites the technique of my sister country, Peru, with the richness of the product of my homeland, Ecuador.
Following the techniques learned in the Introduction to Peruvian Cuisine course by chef Ignacio Barrios, I prepared this version of ceviche using sole as the protagonist,…
Level:
Stagier
Para sumarme al #FishChallenge, decidí presentar una propuesta que une la técnica del país hermano, Perú, con la riqueza del producto de mi tierra, Ecuador.
Siguiendo las técnicas aprendidas en el curso de Introducción a la Cocina Peruana del chef Ignacio Barrios, elaboré esta versión de ceviche utilizando como protagonista el lenguado, un…
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Level:
Scoolinary Team
🎣 The #FishChallenge is still going strong… this Community is responding with the best it has. We already have 14 participations and some Scoolinars have not stayed with just one proposal: they have shared two… and even three dishes!
And that’s just what we want to see: different ways of working with fish, different ideas, different levels…
Level:
Scoolinary Team
🎣 El #FishChallenge sigue a pura marcha… esta Comunidad está respondiendo con lo mejor que tiene. Ya tenemos 14 participaciones y algunos Scoolinars no se han quedado en una sola propuesta: han compartido dos… ¡y hasta tres platos!
Y eso es justo lo que queremos ver: distintas formas de trabajar el pescado, distintas ideas, distintos niveles y…
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jaddygonzalez posted an update 4 months ago
4 months ago (edited)
#FishChallenge
I had already uploaded the challenge with freshly caught sea salmon, now …
Mojarra, this river fish, thawed, marinated with lemon garlic, lemongrass and marinated with turmeric, paprika, salt and other things, to the super hot pan over high heat on one side and then a few minutes over low heat, this leaves it juicy and shiny,…
#FishChallenge
Ya había subido el challenge con salmón de mar recién pescado, ahora ..
Mojarra!, este pescado de río, descongelado , marinado con ajo limón, limonaria y adobado con cúrcuma, paprika, sal y otras cosillas, al sarten super caliente a todo fuego por lado y lado luego unos minutos a fuego lento esto lo deja jugosito y brillante, la…
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Kim pho posted an update 4 months ago
Tonight’s dinner: a classic shrimp, chicken, and squid paella from my ‘Traditional Paella and Rice Dishes’ cooking class.
Tonight’s dinner: a classic shrimp, chicken, and squid paella from my ‘Traditional Paella and Rice Dishes’ cooking class.
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Monkfish carpaccio with wakame seaweed mayonnaise.
#FishChallenge
Spectacular this monkfish carpaccio marinated in fish and lime broth and finished with a wakame seaweed mayonnaise.
Level:
Executive Chef
Carpaccio de rape con mayonesa de alga wakame.
#FishChallenge
Espectacular este carpaccio de rape marinado en caldo de pescado y lima y terminado con una mayonesa de alga wakame.
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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
🔥 Seasonal produce can last for months… if you know how to work it.
The new online course: Sweet and savory preserves is now available
Learn fermentations, pickles, syrups, jams and professional preservation techniques to get more out of the product and expand possibilities in the kitchen.
Tradition, technique and profitability in a single…
Level:
Scoolinary Team
🔥 El producto de temporada puede durar meses… si sabes cómo trabajarlo.
Ya está disponible el nuevo curso online: Conservas dulces y saladas
Aprende fermentaciones, encurtidos, almíbares, mermeladas y técnicas de conservación profesional para sacar más rendimiento al producto y ampliar posibilidades en cocina.
Tradición, técnica y…
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Sarah Thompson posted an update 4 months ago
Mulberry Mousse
The photo is terrible and the tempered shell melted in my fingers in seconds in +37 degrees, byt this is a black mulberry mousse in a dark chocolate shell, with mulberries dipped in chocolate and a chocolate shard.
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Fabrizio Vindigni posted an update 4 months ago
A couple of pics from last nights dinner. I was supposed to have an important chef (and a friend) to come over to my house and rate my food + give some hints but the man had a health issue snd had to be taken to pt the night prior to my dinner. It was super frustrating 😞. He’s good now, it’s what really matters ❤️.
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Sam Muir-Eatock posted an update 4 months ago
4 months ago (edited)
Hi all!!!
The other day me and my sister took on the challenge of baking close to 300 cookies. We cookes for almost 8 hours (it took very long as we could only bake trays of 15 cookies each with an average of 10-15 minutes per tray).
The flavours were based on my favourites, some based on Anna Gordon’s American Cookies Course, but adding my…
Hi all!!
The other day me and my sister took on the challenge of baking close to 300 cookies. We cookes for almost 8 hours (it took very long as we could only bake trays of 15 cookies each with an average of 10-15 minutes per tray).
The flavours were based on my favourites, some based on Anna Gordon’s American Cookies Course, but adding my touch…
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