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Victoria Markosyan posted an update 5 months ago
#BreadChallenge
I am an amateur baker. I had never baked bread before in my life. Sourdough always fascinated me. I take on every baking and cooking challenge that comes my way, and this one was always calling my name.
Here’s exactly what I did.
FLOUR: I used unbleached artisan bread flour.
AUTOLYSE: I mixed all the ingredients and let them…
Diego Lopez Oliver, Michiel Van der Auwera and 0620bd983 Comments- View more comments
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kelly nuñez posted an update 5 months ago
holaaa soy kelly , y estoy a tope con todos los cursos de cocina al vacio , me he dado que no sabia nada 🤦♀️
holaaa soy kelly , y estoy a tope con todos los cursos de cocina al vacio , me he dado cuenta que no sabia nada 🤦♀️
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Réka Horváth posted an update 5 months ago
I now have some pastry techniques that I want to practice, so I decided to go element-by-element and get the hang of them. This weekend I didn’t have much time, so I decided that I want to learn a piping pattern that I like. This is how it turned out, and it perhaps still isn’t perfect yet… 👀🙈 Nevertheless, I can’t wait to make a tarte…
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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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Óscar J. González Hernández posted an update 5 months ago
#BreadChallenge
Con la misma receta del pan anterior, he cambiado el banetón por el batard y he practicado otro dibujo. Soy aficionado.
Inspirándome principalmente en Hans Ovando y en Xevi Ramón, he preparado un pan de masa madre mezclando harina de trigo, de fuerza y de centeno. En lo que la masa madre sube, mezclo el agua con la harina, así…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
San Miguel Market I.
Although the Mercado San Miguel is focused on tourists, and I see it too expensive, every time I go up to Madrid I make a visit and I delight myself with the wonders that offer their windows, especially this one that is dedicated exclusively to tuna, is my “Sancta Sanctorum” of the market. Also, if you want a gossip;…
Level:
Executive Chef
Mercado San Miguel I.
Aunque el Mercado San Miguel está enfocado a los turistas, y lo veo demasiado caro, cada vez que subo a Madrid le hago una visita y me deleito con las maravillas que ofrecen sus escaparates, sobre todo este que se dedica exclusivamente al atún, es mi “Sancta Sanctorum” del mercado. Además, si queréis un chismorreo; el…
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catia pequeno posted an update 5 months ago
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catia pequeno posted an update 5 months ago
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Fabrizio Vindigni posted an update 5 months ago
5 months ago (edited)
Foraging session part 2
Morels (Morchella crassipes, Morchella conica), amberjack, wild asparagi, cruschi fried bell peppers, salted catchfly and plantain.
A dish that comes from the woods. All the ingredients are hand picked, except the amberjack. There are variations, what is your fave?
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Diego Lopez Oliver posted an update 5 months ago
Poultry roulade with walnut emulsion and saffron leaves
Roulade de ave, con emulsión de nuez y hoja de azafrán
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Réka Horváth posted an update 5 months ago
Quick lunch – Hungarian paprika-mushroom stew. Yumm 👀😋
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Janett Palomino Pariona posted an update 5 months ago
Artisan bread making process
– Type of flour(s):
Strong flour.
– Kneading technique:
Manual kneading, seeking to develop the gluten well without overworking the dough.
– Type of fermentation:
Slow fermentation (preferment type / long fermentation), with very little yeast.
– Times and conditions:
Total fermentation of approximately 26 hours,…
Proceso de elaboración del pan artesanal
• Tipo de harina(s):
Harina de fuerza.
• Técnica de amasado:
Amasado manual, buscando desarrollar bien el gluten sin trabajar en exceso la masa.
• Tipo de fermentación:
Fermentación lenta (tipo prefermento / larga fermentación), con muy poca levadura.
• Tiempos y condiciones:
Fermentación total de…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Gastronomic fair in Madrid.
Another of the many things I saw at the Madrid fair was meat, wonderful exhibitors, meat not only from Spain, but from all over the world. I loved this fair.
Level:
Executive Chef
Feria gastronómica en Madrid.
Otra de las muchas cosas que vi en la feria de Madrid fue carne, maravillosos expositores, carne no solo de España, sino de todo el mundo. Me encantó esta feria.
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jaddygonzalez posted an update 5 months ago
To the bull by the horns 🐃 — as I have respect, not to say fear of the bakery, I started with sourdough, the first day of fermentation looks good 🥖 I hope that in the end everything turns out excellent to participate in the challenge 🙊 2 photos of yesterday mixing and today with bubbles
Al toro por los cuernos 🐃 •• como le tengo respeto por no decir miedo a la panadería, pues empecé con masa madre, el primer día de fermentación pinta bien 🥖 espero que al final salga todo excelente para poder participar en el challenge 🙊 2 fotos de ayer mezclando y la de hoy ya con burbujas
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My “Autumn” dessert for a restaurant menu.
Spiced pears (sous vide) creamy pavlova, cinnamon cream, tuille and cocoa macaron. @soldamiani
Mi postre “Otoño” emplatado para un menú de restaurante.
Peras especiadas (sous vide) pavlova cremosa, nata de canela, tuille y macaron de cacao. @soldamiani
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