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Sam Muir-Eatock posted an update 4 months ago
Hi all!!
I have been baking the Boule Bread from Lutz Geißler’s course for a few weeks now. It is great toasted for breakfast, or to acompany lunch.
Though, I have noticed that the breads crust has recently been going soft. The initial 30 minutes after it comes out the oven is very crisp, but as it cools, it looses that crunch. Any ideas why…
Mercedes Delgado de Miguel and jaddygonzalez4 Comments- View more comments
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Fabrizio Vindigni posted an update 4 months ago
#fishchallenge
Second dish for the challenge is Tuna with classic gazpacho, peppers and zucchini, capers, zucchini roll woth goat cheese and small bits of herbs ice cream
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Bruce Miller posted an update 4 months ago
Porchetta + Cider + Gochujang + Charred Nappa
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Luis Enrique Mondragón posted an update 4 months ago
#fishchallenge
Avocado totoaba
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Level:
Executive Chef
#FishChallenge.
Ensaladilla de atún en conserva casero.
Cuando entras a la pescadería de tu barrio y el olor a mar te seduce, solo puede significar una cosa: que el plato que vayas a cocinar te quede de diez. Eso me pasó el otro día a mí, y aprovechando que estamos con el reto del pescado, este trozo de atún me enamoró y aquí os presento una…
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jaddygonzalez posted an update 4 months ago
4 months ago (edited)
🐟 #FishChallenge# , not so long ago I caught for the first time a beautiful salmon, I took it to the oven in a clay pot with a lid, it was really spectacular, I served it with fried diced potatoes 😋.
Fresh fish is a beauty !
🐟 #FishChallenge# , no hace tanto pesqué por primera vez un hermoso salmón, lo lleve al horno en olla de barro con tapa, quedó realmente espectacular, lo serví con papitas en cubos frita 😋
El pescado fresco es una belleza !
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André Mellergardh posted an update 4 months ago
Carne assada de domingo!
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catia pequeno posted an update 4 months ago
Cheesecake
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L. Fernando García Barrero posted an update 4 months ago
El placer de lo sencillo
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Antonio Salvador Moreno Carretero posted an update 4 months ago
4 months ago (edited)
Level:
Executive Chef
Tuna tataki with saffron white garlic.
I present you my tuna tataki with saffron white garlic. I marked the tuna in the pan for a few seconds, cooled it and then cut it into thin slices; the spiral is a white garlic to which I added a little saffron from La Mancha, to give it a different touch. #FishChallenge
Level:
Executive Chef
Tataki de atún con ajo blanco de azafrán.
Os presento mi tataki de atún con ajo blanco de azafrán. El atún lo he marcado en la sartén unos segundos, lo enfrié y después corté en finas láminas; la espiral es un ajo blanco al que añadí un poco de azafrán de La Mancha, para darle un toque diferente. #FishChallenge
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Zouhair Bellout posted an update 4 months ago
This fish is called Pompano, a very popular fish in Florida.
2 preparations.
First one: Crudo style with fruit salsa and nappa cabbage salad
Second one: this is a dish I grew up with . Fish tagine with potatoes, tomatoes peppers and a sauce called chermoula. Along with preserved lemons and cilantro.
Cheers!
@#FishChallenge
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luci R posted an update 4 months ago
Hai I’m chef Shekhar this my signature dish
Peri peri fish placed on top with creamy sauce spread on the left and right side. Fresh vegetables arranged beside the fish with seasoned rice underneath for height and balance. Finished with microgreens and edible flower for a premium fine-dining presentation.
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Chris Goddard posted an update 4 months ago
Fresh Ahi Tuna Sashimi with Wasabi dots and a Pickled Ginger rose. Ahi sliced per the technique in the Sushi and Sashimi course.
Deep Fried Beer Batter Cod with Sidewinder Fries, tartar sauce and fry sauce.
Broiled Thai Chili Glazed Salmon served over a vegetable medley of baby bok choi, green onions, sweet onion, red bell pepper and mushrooms.
#FishChallenge
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luci R posted an update 4 months ago
Hai I’m chef Shekhar this my signature Dish
PERI PERI FISH
Peri peri fish placed on top with creamy sauce spread on the left and right side. Fresh vegetables arranged beside the fish with seasoned rice underneath for height and balance. Finished with microgreens and edible flower for a premium fine-dining presentation.
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Estefania Lozano Ragel posted an update 4 months ago
Level:
Sous Chef
When you go to the nursery and you go crazy buying, and then you look at what you have brought and you realize that you bring all varieties of tomatoes, padron peppers, raspberries, blueberries that you can’t see the plant because it is hidden, rucula, Italian tomatoes, strawberries, cherry tomatoes, but tomatoes have invaded our garden.
Level:
Sous Chef
Cuando vas al vivero y te vuelves loca comprando, y despues miras lo que has traido y te das cuenta que traes de todas las variedades de tomates, pimiento del padron, frambuesa, arandanos que no se ve la planta porque esta escondida, rucula, tomate italiano , fresas, tomates cherrys pero los tomates nos han invadido el huerto.
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