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Beatriz Torija posted an update
Level:
Executive Chef
Desde que hice el curso de cocina andaluza contemporánea, tenÃa ganas de hacer tortillitas de camarones. Creo que aún podrÃan salir mucho mejor, pero para una primera vez, no han quedado mal
Mercedes Minaya Palacios, Mercedes Delgado de Miguel and 5 others9 Comments-
That’s such a bold and beautiful dish to tackle, Beatriz—shrimp omelettes are deceptively simple but packed with nuance. For a first attempt, it’s fantastic that you went for it, especially with your eye for detail and flavor balance. The fact that you’re already thinking about how to refine them shows your chef’s mindset in full force. Maybe next round you’ll play with the batter texture or shrimp seasoning? Either way, I’d bet they were deliciously crisp and full of promise.
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Level:
Executive Chef
@judyrusselllive-com-au gracias!!! AllÃ, en Australia, ¿Son habituales las gambas?
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Level:
Stagier
Todo un Ãcono de la cocina andaluza. Felicidades.
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Level:
Executive Chef
@cecu6669hotmail-com gracias, Antonio
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Me has transportado a Sanlúcar de Barrameda… ¡qué ricas!
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Level:
Executive Chef
@carolsan29hotmail-com gracias, Carolina…. Pero no, que no son como las de allÃ, que éstas tenÃan errorcillos 😅
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Level:
Sous Chef
With each attempt, you’ll refine them further until you hit that perfect crispness and lightness. And honestly, even now they already look delicious!
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Level:
Sous Chef
Beatriz a mi me encantan , sobre todo si no están grasosas
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Level:
Executive Chef
@mercedesminayapalaciosgmail-com si, es que la fritura es clave para que no absorban grasa de más
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