Miembro Sussan Estela Olaya
Miembro
Scoolinary Team
Respuestas creadas en el foro
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Hi, @everussu99
It depends on the membership you have purchased, monthly, quarterly or annual, but if you purchased a single course you will be able to view it unlimitedly.
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Hi, @taghiyevo777
Yes, you can rewatch the videos as many times as you need. You can also go back or forward the videos of each course.
We hope this information is helpful.
Greetings
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To make a spiced mead. First, you must make an infusion a day before with the spices you want to use, then that infusion is strained or sifted and allowed to rest inside a sterilized glass bottle. Once cold, the infusion is stored in the refrigerator and the next day you can prepare your mead.
We hope this information is helpful.
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Hi, @joannaker.banzon07@gmail.com
Butter Chicken (murgh makhana), literally Butter Chicken, is a typical dish of Indian cuisine made from chicken cut into pieces and marinated. This is pan-seared and then cooked in a creamy tomato-based sauce, which can sometimes even contain cashews to provide even more creaminess without the need to add more dairy product.
Authentic Chicken Tikka Masala is usually prepared with chicken marinated in yogurt, skewered and barbecued, specifically in a tandoor, and is also accompanied by a tomato-based curry sauce.
Both dishes are often confused because the sauce has a similar color although the Chicken Tikka Masala is less creamy (it does not contain butter or cashews for example) and has more tomato flavor, and in the case of the Butter Chicken, in this dish the chicken would not be roasted on the barbecue, but it would be enough to sear it in a frying pan.We hope this information is helpful.
Greetings.
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The information I have is that a cordial has an acid (1.7h PH) and with 55 degrees brix of sweetness with an aroma of an Ethiopian pepper called Rue Berry. It is a cordial made with a single aromatic (botanical) element.
We hope this information is helpful.Greetings
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Fish and shellfish are important but less common in ramen, apart from the preparation of dashi, which is essential.
The fish and shellfish-based broth is known as Gyokai broth.
and is usually made of niboshi or small anchovies or
salted and dried sardines together with dried shrimp or bladder of
fish. Apart from these, shrimp, shells of
shrimp or crab and white fish bones, and it is usually added
to the broth at the end of cooking kombu seaweed to amplify the flavor
from sea. Fresh seafood can occasionally be used in
certain regional varieties, but beef and lamb are
uncommon in classic preparations.
You can be guided by this fish broth for your Ramen base:
1 large head of fish weighing 1 kg
8 heads Prawns
1/2 onion
2 cloves minced garlic
to taste salt and pepper
5 cups water
1 tsp white vinegar
1 tsp sugar
1 stalk chopped celery
Broth: first, soak the fish and shrimp heads in salt water to remove the blood and musk, for about 15 minutes. Then we drain until the moisture is removed. We fry these heads until golden brown, the fish heads in plenty of oil, the prawn heads in two tablespoons of oil in the same pot of broth. We add the water, the fish head, the vegetables, sugar, vinegar, adjust salt and pepper. Boil gently for 15 minutes, strain and reserve.
We hope this information is helpful.
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You can use a regular tablespoon, you just have to keep in mind that the tip or final edge of the spoon is a little closed in order to create the characteristic shape of the quenelle. I leave you some images of tablespoons that we use to make quenelle.
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Hola, @mcardona51hotmail-com
Sí, el pulpo se cocina en agua caliente junto con la cabeza.
La pregunta de si se come la cabeza del pulpo surge en muchas cocinas, y la respuesta es Sí. Hay quien prefiere desecharla porque es una parte menos vistosa que los tentáculos, y es un poco más gelatinosa, pero se puede emplear sin ningún problema para hacer infinidad de recetas; es igual de sabrosa que el resto del pulpo. Con ella puedes preparar croquetas, pastas y hasta para rellenos de empanadas.
Si quieres unirte a nuestro foto en español te dejo el enlace.https://comunidad.scoolinary.com/
Saludos.
Equipo Scoolinary.
comunidad.scoolinary.com
Comunidad para Amantes y Profesionales de la Cocina y Gastronomía
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Hi, @rod
For the broth only use the bone of the Iberian ham and the meat is only diced.
But if it is not possible to find Iberian ham in your country, you could use unsmoked Ham Hock.
You cook the bone together with the meat then once cooked you remove the meat and cut it into cubes and follow the procedure as the recipe follows. -
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Hi Jennifer
You can use a pinch of sugar or baking soda and that will help subtract the acidity in the tomato sauce.
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We would love that in the future you can share the photo of the final result of your preparation with the community.
Greetings
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Hi.
We understand your point of view, you can also adapt what you have learned in the course and apply your own technique.
You could use the quenelle technique to plate the mash, it is a very nice and elegant way if you want a more compact consistency and if you want a more fluid mash you could serve it in the center of the plate and on the mash some smaller stew accompanied by a reduction of the same cooking juice.
If you have any questions about the courses I will be attentive to answer you.
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Hi, @luca-materazziicloud-com , @mandie-lowe
I have news from the team in charge and they tell me that the error in the recipe book has already been rectified. We apologize for this incident.
Thank you
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Hello.
Could you tell me which course this recipe belongs to so I can review it.
Thank you.
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Scoolinary Team
There is an error in the recipe which is being sent to the team in charge for review.
The correct ingredient is kion or ginger.We apologize for the error.
Greetings.
