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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
🔥 New course: Cooking with Wild Herbs
In this online course, Manuel Larbig teaches you how to identify, collect and cook wild herbs suitable for beginners in a safe and sustainable way. Nettle, dandelion, sorrel, wild garlic and much more to bring new flavors, technique and seasonal awareness to your cooking.
would you be encouraged to…
Level:
Scoolinary Team
🔥 Nuevo curso: Cocinar con Hierbas Silvestres
En este curso online, Manuel Larbig te enseña a identificar, recolectar y cocinar hierbas silvestres aptas para principiantes de forma segura y sostenible. Ortiga, diente de león, acedera, ajo silvestre y mucho más para llevar nuevos sabores, técnica y conciencia estacional a tu cocina.
¿Te…
Translated from Spanish
Ann Elisa Atencio, Antonio Salvador Moreno Carretero and 9 others6 Comments- View more comments
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Mohamed Ahmed posted an update 5 months ago
homemade mocca ganache with dulcy chocolate amazing taste
photo T by me 😅
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Soumya Seemakurti posted an update 5 months ago
I am working on making a Pav bread / Indian styles bread rolls recipe using the master dough recipe as demonstrated by Chef @Aryan Jafri in Danish Pastries course, the dough is just so perfect! I have few questions related to the recipe:
1. If I want to avoid the preferment step in the dough completely, and do it straight up with active dry…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Puntillitas con mayonesa de caramelo salado y salicornia.
Como tenía ganas de hacer este plato. Está de vicio. Sería un entrante de mi restaurante, si lo tuviera, ¿qué os parece?
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Galina Velicodnaia posted an update 5 months ago
My blinis with spinach and cheese for Pancakes day.😀
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Óscar J. González Hernández posted an update 5 months ago
5 months ago (edited)
I am an amateur. I took inspiration from Xevi Ramón and Hans Ovando. Well, it was not bad for the bad life I gave it. I had to extend the autolysis up to 4 hours. At that time I added salt. Folds every 45 min. It grew as if there was no tomorrow and I had to put it in the freezer for 3 hours. Then I formed it by giving it a lot of tension…
#BreadChallenge
Soy aficionado. Tomé ña inspiración de Xevi Ramón y Hans Ovando. Pues no quedó mal para la mala vida que le di. Tuve que alargar la autolisis hasta 4 horas. En ese momento incorporé la sal. Pliegues cada 45 min. Creció como si no hubiera un mañana y me vi en la obligación de introducirlo 3 horas en el congelador. Después lo…
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Beatriz Torija posted an update 5 months ago
5 months ago (edited)
Level:
Executive Chef
This weekend I prepared a chicken tajine with French onions with smen. Too bad the aromas can’t pierce the screen 😅 the dish served, and preparing it, with all the ingredients before closing the tajine.
Level:
Executive Chef
Este fin de semana preparé un tajine de pollo con cebollitas francesas con smen. Qué pena que los aromas no puedan traspasar la pantalla 😅 el plato servido, y preparándolo, con todos los ingredientes antes de cerrar el tajine.
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steve vaes posted an update 5 months ago
Hi. I have sent now two emails to the support team to help me sort out to upgrade my subscription but no reply whatsoever? Is this your “customer service”? I must say after 3 years with you, i am not impressed. Steve
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Viktoria Soloviova posted an update 5 months ago
Pâté en croûte
While making the pie, I made a few mistakes. I left the pie in the mold until it cools, and the dough became soft, not crispy.
But still іt decorated my party and surprised my guests. I’ll make other versions.
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Diego Manuel Torres Gutti posted an update 5 months ago
Ceviches are the main dish of my business!
Los Ceviches es el plato principal de mi negocio!
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Diego Lopez Oliver posted an update 5 months ago
Service
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Maloles Muñoz posted an update 5 months ago
Level:
Executive Chef
Tropical Salad 2.0
Some time ago I shared this salad but this time I added figs which gives it an unexpected twist and we liked it a lot.
Lamb’s lettuce, Mango, Quiwi, Nectarine, Cherry Tomato, Figs, Flowers, Early EVOO, Modena Vinegar, Blackberry Salt, Black Seed and Orange Powder.
Happy Monday to all 🌸
Level:
Executive Chef
Ensalada Tropical 2.0
Hace tiempo comparti esta ensalada pero esta vez añadi higos que le da un giro inesperado y nos gustó mucho.
Canónigos, Mango, Quiwi, Nectarina, Tomate Cherry, Higos, Flores, AOVE Temprano, Vinagre Módena, Sal de Moras, Semilla Negra y Polvo de Naranja.
Feliz lunes a todos 🌸
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Michiel Van der Auwera posted an update 5 months ago
Bread Challenge: I am a home baker, living in the Philippines. There is no wheat growing in the country. All flour is imported. I make my sourdough bread with Korean bread flour, wholewheat and spelt, at 60% hydration (higher percentages give me ‘pancakes’). I bake around once a week and store my starter (60 gram flour, 60 gram water and left…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Mercado San Miguel II.
El Mercado de San Miguel es un histórico mercado madrileño situado junto a la Plaza Mayor, famoso por conservar su estructura original de hierro de principios del siglo XX. Fue inaugurado en 1916 como mercado de abastos y en 2009 se transformó en mercado gastronómico. Su origen se…
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
🔎 #MiCocina: Muéstranos tu mundo detrás del plato
Queremos conocer el corazón de tu trabajo: tu cocina.
Sube una foto de tu espacio —grande, pequeño, propio o compartido— y cuéntanos:🍳 ¿Qué no puede faltar nunca en tu estación de trabajo?
⚡ ¿Tenés algún truco, hábito o herramienta que te facilite la vida?
💭 ¿Qué representa para vos ese espacio? - Load More
