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Antonio Salvador Moreno Carretero posted an update 5 months ago
5 months ago (edited)
Level:
Executive Chef
Still, my fetish ingredient.
In this gastronomy fair I have seen many delicacies, but when I stood in front of this monster I realized that it is one of the products that gives me more joy; either raw, in stew or grilled. Tuna was, is and will be my fetish ingredient.
Level:
Executive Chef
Aún, mi ingrediente fetiche.
En esta feria de gastronomía he visto muchos manjares, pero al pararme delante de este monstruo me di cuenta de que es uno de los productos que más alegrías me da; ya sea en crudo, en guiso o a la plancha. El atún fue, es y será mi ingrediente fetiche.
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jaddygonzalez, Maloles Muñoz and 2 others1 Comment- View more comments
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Maria del Carmen Araujo Bañuelos posted an update 5 months ago
Cactus Huarache 🙊
Today we decided to eat something healthier and I opted for a huarache with roasted nopal and meat, cheese and guacamole 🙊
Huarache de nopal 🙊
El dia de hoy decidimos comer algo mas saludable y opte por un huarache con nopal y carne asados, queso y guacamole 🙊
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Antonio Salvador Moreno Carretero posted an update 5 months ago
5 months ago (edited)
Level:
Executive Chef
Although in Madrid it is very common to use squid instead of calamari, the sandwich was very good.
Level:
Executive Chef
Aunque en Madrid es muy común que utilicen pota en vez de calamares el bocadillo estaba muy bueno.
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Estefania Lozano Ragel posted an update 5 months ago
Level:
Sous Chef
On Sunday I made roast chicken and with what I had left over I made some roast chicken croquettes with curry, I have them ready to freeze for use, right now I have not cooked any for dinner but as soon as I do I will show you a photo of how they look like inside.
Level:
Sous Chef
El domingo hice pollo asado y con lo que me sobro hice unas croquetas de pollo asado con curry, ya las tengo preparadas para congelar para ir usando, ahora mismo no he cocinado ninguna para cenar pero en cuanto las haga os enseño foto de como quedo por dentro.
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Mercedes Delgado de Miguel posted an update 5 months ago
Level:
Sous Chef
Tostas de aguacate, salmón ahumado, queso fresco, semillas, hebras crujientes de espirulina, aove y sal en escamas.
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Sarah Thompson posted an update 5 months ago
My first surf and turf, with leftovers.
Lamb with rosemary and deep-fried mussels on potato, tomato and onion.
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Sol Damiani posted an update 5 months ago
5 months ago (edited)
Level:
Scoolinary Team
🔥 New course: Creative Confectionery
Fiol teaches you how to work with natural confectionery by understanding pH, Brix degrees and the function of each ingredient to create marshmallows, jelly beans, toffees and candies with technique, flavor and consistent results. You will learn to shape more precise, natural and creative confectionery.
Level:
Scoolinary Team
🔥 Nuevo curso: Confitería Creativa
Fiol te enseña a trabajar la confitería natural entendiendo el pH, los grados Brix y la función de cada ingrediente para crear marshmallows, gominolas, toffees y caramelos con técnica, sabor y resultados consistentes. Aprenderás a dar forma a una confitería más…
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Diego Lopez Oliver posted an update 5 months ago
“Corn flour morsels, accompanied by blue cheese cream, caramelized walnuts and salicorns. A Patagonian product profile and textural contrast between fatty, sweet and salty.”
“Bocaditos de harina de maíz, acompañados de crema de queso azul, nueces caramelizadas y salicornias. Un perfil de producto patagónico y contraste de texturas entre lo graso, lo dulce y lo salino.”
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pierina minutillo posted an update 5 months ago
Molecular cuisine by Rais Esteve
Start with some pears with spices #sousvide #molecular
Cocina molecular de Rais Esteve
Arranque con unas peras con especias #sousvide #molecular
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Maloles Muñoz posted an update 5 months ago
Level:
Executive Chef
Burrata Fresco with Tart Touches and Fried Turion
Burrata, lamb’s lettuce, cherries, quail egg, grapes, kunquad, pickled red onion, orange zest, tender sprouts, blackberry salt, fried asparagus turion and drizzled with early EVOO from my land.
Rich contrasts for a very special salad born with the intention of discovering new flavors. It…
Level:
Executive Chef
Fresco de Burrata con Toques Ácidos y Turion Frito
Burrata, canónigos, cherries, huevo de codorniz, uvas, kunquad, cebolla roja encurtida, ralladura de naranja, brotes tiernos, sal de mora, turión de espárragos fritos y regado con AOVE temprano de mi tierra.
Contrastes ricos para una ensalada muy especial nacida con la intención de descubrir…
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Estefania Lozano Ragel posted an update 5 months ago
Level:
Sous Chef
Seared pork loin with garlic and rosemary on a bed of asparagus sautéed with the juice of the pork loin with garlic and rosemary. I came up with the idea and I said I would see how it turns out and the truth is that I was very surprised by the taste.
Level:
Sous Chef
Lomo de cerdo sellado con ajo y romero sobre una cama de esparragos salteados con el jugo del lomo de cerdo con ajo y romero. Se me ocurrio la idea y digo haber como sale y la verdad es que me ha sorprendido mucho el sabor.
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
These bravas are delicious.
Level:
Executive Chef
Estas bravas están de vicio.
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Level:
Scoolinary Team
👑 Mercedes Minaya Palacios has reached the highest level in the community: Executive Chef! 👩🍳✨ @mercedesminminayapalaciosgmail-com
Mercedes is one of those people who never fails:
tireless, constant and always sharing what she does with pleasure, passion and a huge taste for cooking well.🏅 S he has won the Scoolistar badge 5…
Level:
Scoolinary Team
👑 ¡Mercedes Minaya Palacios ha alcanzado el nivel más alto de la comunidad: Executive Chef! 👩🍳✨ @mercedesminayapalaciosgmail-com
Mercedes es una de esas personas que no falla:
incansable, constante y siempre compartiendo lo que hace con placer, pasión y un gusto enorme por cocinar bien.🏅 Ha ganado 5 veces la badge Scoolistar
📸 Lleva ya 487 fotos…Translated from Spanish- View more comments
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Pilar Ollés posted an update 5 months ago
Good afternoon, I want to make some Dim Sun, specifically some Ha Gao, and among the ingredients it says “tapioca starch and rice starch TPT”. what does TPT mean and can I buy it ready-made?
Thank you very much for your help,
Buenas tardes, quiero hacer unos Dim Sun, en concreto unos Ha Gao, y entre los ingredientes figura “fécula de tapioca y fécula de arroz TPT”. ¿ Qué quiere decir TPT? ¿Se compra ya preparado?
Muchas gracias por vuestra ayuda.,
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Fabrizio Vindigni posted an update 5 months ago
Amberjack stuffed morels, wild asparagus, cruschi peppers, spring onion and amberjack fumet
This year i finally had the luck to find a good amount of morels (Morchella conica) in my area. They’re not common here and i wanted to prepare them stuffed, french style. The flavours were awesome, but i plan to prepare another version of the plating,…
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