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Yahram Jiménez Porrata posted an update 4 months ago
Cassava/tapioca mashed with smoked bacon and grilled pork loin bathed in a delicious 3 cheese sauce. A delight! 😍
Majado de yuca/tapioca con bacon ahumado y Lomo de Cerdo a la parrilla bañado en una deliciosa salsa 3 quesos. Una delicia!😍
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Cristian Araya Pardo posted an update 4 months ago
practicing a ricotta cake
practicando una torta de ricotta
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Réka Horváth posted an update 4 months ago
4 months ago (edited)
I have an idea which I thought I’ll share with the community because I am curious what other people think about it! 🙂
Lately, I’ve been thinking that I am going to merge my original profession – chemistry – with my pastry work a little bit. What came to me to be potentially interesting is to start a series on Instagram about scientific…
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Tuna tartar with bloody mary.
#FishChallenge.
I think this dish is a nod to my way of cooking; quality product and with elements that match very well, with that point of “madness/canniness” that I have always wanted to give to my dishes.
Level:
Executive Chef
Tartar de atún con bloody mary.
#FishChallenge.
Creo que este plato es un guiño a mi forma de cocinar; producto de calidad y con elementos que casan muy bien, con ese punto de “locura/canalla” que siempre le he querido dar a mis platos.
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Bruce Miller posted an update 4 months ago
Ribeye
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Bruce Miller posted an update 4 months ago
Menu selection
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Daniel Zuluaga Salazar posted an update 4 months ago
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Marcia Ochoa posted an update 4 months ago
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Luis Mendoza Jerez posted an update 4 months ago
Ganache de Chocolate
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Sol Damiani posted an update 4 months ago
4 months ago (edited)
Level:
Scoolinary Team
🐟 #FishChallenge – Here you can tell who understands the product
📅 F rom May 11 to 26
Fish is unforgiving.
One wrong cut – One overcooking – One wrongly applied technique – And it shows
🔥 The challenge
Work a fish from your area or from anywhere in the world and present it from the technique.
📸 To participate upload at least two photos:
– Your final…
Level:
Scoolinary Team
🐟 #FishChallenge — La Comunidad cocina pescado
📅 Del 11 al 26 de mayo
El pescado tiene algo especial: habla del producto, del origen y de la técnica de quien lo trabaja.
Por eso este reto no va solo de presentar un plato.
Va de compartir una mirada.Queremos descubrir qué pescados se cocinan en distintas zonas, cómo los trabaja cada persona y qué…
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JOSE MARIA CERISOLA INFIESTA posted an update 4 months ago
LOW TEMPERATURE BARBECUED RIBS LASAGNA.
My son came home for lunch and he wanted to eat either lasagna or bbq ribs, he couldn’t decide so I had to improvise and I made him a rib lasagna. A success
LASAÑA DE COSTILLAS A LA BARBACOA A BAJA TEMPERATURA.
Vino mi hijo a comer a casa y le apetecía comer o lasaña o costillas a la bbq, no se decidía por lo que tuve que improvisar y le hice una lasaña de costillas. Un éxito
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Octopus and scallops rice.
What a pleasure to bring out to the bar, as a tapa, a little rice with octopus and prawns and that it is a total success.
Level:
Executive Chef
Arroz de pulpo y zamburiñas.
Qué gusto dar sacar a la barra, como tapa, un arrocito de pulpo y zamburiñas y que sea un éxito total.
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Estefania Lozano Ragel posted an update 4 months ago
Level:
Sous Chef
Yesterday I made Petit suise with natural strawberries that I had I put crushed and strained strawberries so that it had no seeds, 35% cream, sugar, curd and cream cheese. They were very good this was the result
Level:
Sous Chef
Ayer hice Petit suise con fresas naturales que tenia le puse fresas trituradas y coladas para que no tuviera pepitas, nata del 35%, azucar, cuajada y queso cremoso. Quedaron muy buenos este fue el resultado
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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
🍣 Maki Week 🍣.
Perfecting sushi techniques as part of Hideki Matsuhisa’s “Japanese Cooking: The Keys to Sushi and Sashimi” course, held at Scoolinary, strengthening precision, presentation and balance in each preparation. 👨🍳✨ #Makis #Sushi #JapaneseCooking #ScoolinaryLevel:
Stagier
🍣 Semana de Makis 🍣
Perfeccionando técnicas de sushi como parte del curso “Cocina Japonesa: Las Claves del Sushi y el Sashimi” de Hideki Matsuhisa, realizado en Scoolinary, fortaleciendo precisión, presentación y equilibrio en cada preparación. 👨🍳✨ #Makis #Sushi #CocinaJaponesa #Scoolinary
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L. Fernando García Barrero posted an update 4 months ago
Fried artichokes over hollandaise sauce.
Alcachofas fritas sobre salsa holandesa.
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