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Mercedes Minaya Palacios to antonio
9 months ago (edited)
Level:
Executive Chef
This is the result of the macerated chops that I published a few days ago, they could well be added to the challenge of @Antonio Salvador because it is a typical dish of the Valle de la Serena in Badajoz.
The ingredients of the maceration I already put them.
After their maceration of a day and a half , I battered them in flour and egg , I know they are a bomb, but we lowered with a salad.
They were left over and we ate them yesterday and they were even better.
The picture is taken like this, I did a test at the end of the photography course, I did it from above and I liked the result, I think I have taken advantage of the course that I recommend it
Level:
Executive Chef
Este es el resultado de las chuletas maceradas que publiqué hace unos dÃas, bien se podÃan sumar al reto de @Antonio Salvador porque es un plato tÃpico del Valle de la Serena en Badajoz.
Los ingredientes de la maceración ya los puse.
Después de su maceración de dÃa y medio , las reboce en harina y huevo , se que son una bomba, pero rebajamos con una ensalada.
Sobraron y las comimos ayer que aún estaban mejor.
La fotografÃa está tomada asÃ, hice una prueba al acabar el curso de fotografÃa , la hice cenital y me gustó el resultado, creo que he sacado provecho del curso que por cierto lo recomiendo
Translated from Spanish
Jorge González Vidal, Judy Keegan and 4 others1 Comment-
Level:
Executive Chef
Un muy buen plato que tiene su historia. Gracias.
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