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Maricela Rodriguez posted an update 5 months ago
Vegan banana bread by Solagne Martinez! I’m sure my cafeteria will love it! My customers were asking for it and now they will have it!
Banana bread vegano de Solagne Martinez! Seguro en mi cafeteria lo amarán! Mis clientes lo pedian y ahora lo tendran
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catia pequeno posted an update 5 months ago
Paris-brest
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Another rice for the house.
You have to see that I’m getting a taste for making rice, both at work and at home. In the end I’m going to get good ones, hahaha.
Level:
Executive Chef
Otro arroz para la casa.
Hay que ver que le estoy cogiendo el gustillo a esto de hacer arroces, tanto en el trabajo como en la casa. AL final me van a salir buenos, jajajaja.
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eduardo martins posted an update 5 months ago
Cocoa and Noisette textures on Sablée Fina.
Texturas de Cacao y Noisette sobre Sablée Fina.
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Sol Damiani posted an update 5 months ago
5 months ago (edited)
Level:
Scoolinary Team
thank you all for participating and sharing your work in the #BreadChallenge! 🙌
We are already analyzing all the submissions.Level:
Scoolinary Team
¡Gracias a todos por participar y compartir vuestro trabajo en el #BreadChallenge! 🙌
Ya estamos analizando todas las presentaciones.Translated from Spanish -
Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
🌍 Think big: if we could take the entire Scoolinary community anywhere in the world, where would we go and what would we do there?
Level:
Scoolinary Team
🌍 Piensa a lo grande: si pudiéramos llevar a toda la comunidad Scoolinary a cualquier lugar del mundo, ¿a dónde nos iríamos y qué haríamos allí?
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
🔥 New course: Gelling Techniques
In this online course, Rais Esteve teaches you to understand what a gel is, how each gelling agent works and what criteria to follow to choose the exact texture needed for each preparation. Gelatin, pectins, agar, gellan gum, carrageenans or methylcellulose to gain technical precision, expand creative resources…
Level:
Scoolinary Team
🔥 Nuevo curso: Técnicas de Gelificación
En este curso online, Rais Esteve te enseña a entender qué es un gel, cómo funciona cada gelificante y qué criterio seguir para elegir la textura exacta que necesita cada elaboración. Gelatina, pectinas, agar, goma gellan, carragenatos o metilcelulosa para ganar precisión técnica, ampliar recursos…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Huevos rotos con patata violeta.
Tradición con un toque diferente. Unos huevos rotos con patatas violeta y salsa gaucha, una delicia.
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Maryam Vahed posted an update 5 months ago
Choc chip cookies ✨
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Nathalie Salameh posted an update 5 months ago
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Priscila Rojero Gil posted an update 5 months ago
Mango sorbet, very stable and with seasonal fruit
Sorbete de mango, quedo muy estable y con fruta de temporada
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Carlos Rodríguez Almazán posted an update 5 months ago
Italian mushroom and salsicia risotto with arborio rice, pecorino romano and homemade chicken broth.
Risotto de setas y salsicia italiana con arroz de variedad arborio, pecorino romano y caldo casero de pollo.
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Juan Ignacio Quiero posted an update 5 months ago
😜
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Carolina Miranda Castellón posted an update 5 months ago
Medallones de Lomo de Cerdo a la Mexicana.
¿Que les parece?
#PracticandoEmplatados
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Juan Rodríguez posted an update 5 months ago
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