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Sarah Thompson posted an update 5 months ago
Trout and Green Apricot Relish
Uzbekistan has an abundance of ‘dovcha’ – unripe green apricots – and I wanted to see what could be done with them. This is a relish with green chilis, and despite the gentle taste of the trout, they go really well together!
Marianela Solis, Lana Mihajlović and 2 others1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Third day of the long bridge.
These days have been very intense and exhausting, but for those of us who enjoy all this, the reward comes at the end of the service, when the customers leave with a smile on their faces and happy for the good food.
Level:
Executive Chef
Tercer día del largo puente.
Estos días están siendo muy intensos y agotadores, pero a los que disfrutamos con todo esto, la recompensa viene al final del servicio, cuando los clientes se van con una sonrisa en el rostro y felices por la buena comida.
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Alessio posted an update 5 months ago
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Juan Ignacio Quiero posted an update 5 months ago
Dobladitas !!!!!
😜
Dobladitas !!!!!
😜
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Laura Peters de Velásquez posted an update 5 months ago
5 months ago (edited)
TODAY I DID MANAGE TO CORRECT THE VITRIFICATION OF THE RICE STARCHES.
When I made the bread I learned at Scoolinary (Máximo Cabrera), I found that as the rice bread cooled, the crust became harder and harder, but like glass. That was not right.
I changed the technique to tangzhong and voila, it was corrected. Three days later and the crust…
HOY SÍ LOGRÉ CORREGIR ESA VITRIFICACIÓN DE LOS ALMIDONES DEL ARROZ.
Al hacer el pan que aprendí en Scoolinary (Máximo Cabrera), me encontré que al enfriarse el pan de arroz se iba haciendo su corteza más y más dura, pero como vidrio. Eso no estaba bien.
Cambié la técnica a tangzhong y voilá, se corrigió. A tres días y la corteza está suave y el…
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Juan Ignacio Quiero posted an update 5 months ago
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Sausages in white wine.
Look how easy it is to make these sausages with onion and white wine and how tasty they are.
Level:
Executive Chef
Salchichas al vino blanco.
Mira qué es sencillo hacer estas salchichas con cebolla y vino blanco y lo ricas que están.
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Catherine Pageault posted an update 5 months ago
10 kg of mussels prepared this morning to make moules marinières this morning at work
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Faten Chouchen posted an update 5 months ago
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Juan Carlos SERRANO MUELA posted an update 5 months ago
Hello, This is the Sacher in individual format. I have done all the techniques and I love pastry.
Hola. Esta es la Sacher en formato individual. He realizado todas las técnicas y me encanta la pastelería.
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Mishara Davis posted an update 5 months ago
Heading to Albuquerque and Houston soon! Any restaurant/mom&pop recommendations?!
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Sarah Thompson posted an update 5 months ago
Tuxum Berak
This is an Uzbek dish from the region of Khorezm – paper-thin dough pockets filled with egg, milk, and green onions.
I used my new pasta roller to get the dough as thin as possible. They are very fiddly to fill, and the dough dries out very fast, so I should have listened to people who say a whole family usually forms a production…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Labor Day, Mother’s Day and May Crosses”, a weekend for tapas.
This weekend there are two festivities and on top of that here we celebrate the May crosses and nobody is going to stay at home, so we have to roll up our sleeves and fill the bars with pintxos and tapas. I will upload pictures of ours, especially to make you a little envious, hahahahahahaha.
Level:
Executive Chef
Día del trabajador, Día de la Madre y Cruces de Mayo”, un fin de semana para tapear.
Este fin de semana hay dos fiestas y encima aquí se celebran las cruces de mayo y nadie se va a quedar en casa, así que nos toca remangarnos y llenar las barras de pintxos y tapas. Os subiré fotos de la nuestra, sobre todo para daros un poquito de envidia, jajajajajaja.
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karla yadira lopez gonzalez posted an update 5 months ago
I have used several techniques for these macarons, both in photography and in the technique of elaboration, in my opinion it was a good result but I need to practice more in photography, but I love to apply what I’m learning.
He usado varias tecnicas para estos macarons,tanto en la fotografia como en la tecnica de elaboracion ,a mi parecer fue un buen resultado pero me hace falta practicar mas en lo de fotografía,pero amoooo aplicar lo que estoy aprendiendo .
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Ana Tejedor posted an update 5 months ago
5 months ago (edited)
I have also made this rustic multigrain sourdough bread inspired by Hans Ovando’s course. It is a spectacle of flavor. And the whole development of the dough is pure fun. With this course I have taken away my fear of sourdough and bread.
#BreadChallenge
Tambien he hecho este pan rústico de multicereales con masa madre inspirado en el curso de Hans Ovando. Es todo un espectaculo de sabor. Y todo el desarrollo de la masa es pura diversion. Con este curso me he quitado el miedo a la masa madre y al pan.
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