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[Sussan Estela Olaya]

Hi Kevin.

Thank you for your message. I’ll forward your observation to the content team for review.

As soon as I have an update, I’ll get back to you.

Best regards.

[Sussan Estela Olaya]

Hola María.

La salsa de pescado y la salsa de ostras tienen perfiles distintos, pero en algunos casos sí puedes hacer una sustitución, dependiendo del resultado que busques.

▪️Salsa de pescado: tiene un sabor más intenso, salado y umami, con un toque de fermentación. Es muy típica en platos como el Pad Thai y aporta autenticidad al sabor.

▪️ Salsa de ostras: es más espesa, menos salada y ligeramente dulce. Si la usas como sustituto, el plato quedará más suave y menos salado, pero aún sabroso.

¿Puedes sustituirla?

Sí, puedes sustituir la salsa de pescado por salsa de ostras, especialmente si prefieres un sabor más suave o si no tienes salsa de pescado a mano. Sin embargo, para acercarte más al sabor original, podrías añadir unas gotas de salsa de soja o un poco de jugo de lima para equilibrar salinidad y acidez.

¡Espero que esto te ayude a disfrutar de tu Pad Thai!

Si tienes más dudas o quieres experimentar con otros ingredientes, aquí estamos para ayudarte .

Saludos.

[Sussan Estela Olaya]

Hola Luis, ¡gracias por tu consulta!
La masa de gelatina es diferente a simplemente hidratar gelatina en hojas o en polvo. Es una forma práctica y eficiente de tener gelatina lista para usar en todo tipo de preparaciones, especialmente en pastelería moderna. Esta masa se utiliza para facilitar el trabajo, reducir tiempos y lograr una integración más rápida y homogénea en recetas como mousses, glaseados, cremas y más.

Te comparto el enlace a nuestra sección de técnicas, donde puedes ver lo fácil que es prepararla:🔗 Cómo hacer masa de gelatina

https://recetas.scoolinary.com/tecnicas/como-hacer-masa-de-gelatina

Espero que esta información te resulte útil.

Saludos.

recetas.scoolinary.com

Masa de gelatina - Scoolinary

https://player.scoolinary.com/vimeo/911055926?s=1fe68886340196b4be85ad405a8301b3ee5b108f&autoplay=false

[Sussan Estela Olaya]

Hi Todor, thank you for your question and for sharing your experience!

What you’re describing is a fairly common issue: when ice cream dries out on the surface, it’s usually due to a combination of air exposure and surface crystallization especially if it’s not well covered or if your freezer has temperature fluctuations.

Here are a few tips to help improve the shelf life of your homemade ice cream:

1. Ideal storage temperature.

The best temperature to store ice cream is between -18°C and -20°C (0°F to -4°F).This helps preserve the texture and flavor for several weeks.Try to avoid opening and closing the freezer frequently or placing the ice cream near the door, as this can cause temperature swings.

2. Protection from air.

Store your ice cream in airtight containers, ideally with silicone-sealed lids. You can also press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container.This helps prevent ice crystals from forming on top and keeps the surface from drying out.

3. Improve your recipe for better preservation.

Your recipe sounds delicious and natural! But to help it last longer, you might consider adding one or more of the following:

▪️Alternative sugars like dextrose or inverted sugar: These help reduce ice crystal formation and improve long-term texture.
▪️Natural stabilizers such as guar gum, locust bean gum, or inulin: These help retain moisture, enhance creaminess, and extend shelf life.
▪️Vegetable glycerin (food grade): Used in small amounts, it helps maintain moisture and texture. It’s commonly used in natural-style homemade ice creams.

4. Freeze quickly.

If possible, freeze your ice cream as quickly as possible after churning. Slow freezing allows larger ice crystals to form, which negatively affects the texture.

With these adjustments and proper container protection, you should notice a big improvement in how well your ice cream holds up over time.

Best of luck with your ice cream making and keep experimenting!

Warm regards.

[Sussan Estela Olaya]

Hi Jeni, thank you for your message and for being part of the course!

We completely understand your interest in working with clean label products,it’s great that you’re taking that step.

Citrus fiber can indeed be difficult to find in small quantities, especially in certain countries. In the UK, many professionals face the same challenge.

I’d suggest checking out the website of Productos Sosa. They sell a product called Natur Emul:
https://www.sosa.cat/producto/natur-emul/
It’s a citrus-derived fiber that acts as a natural emulsifier, with a fiber content of 68.2%. It could be a great alternative for what you’re looking for.

We recommend reaching out to the Sosa team directly through their website to ask whether they ship to the UK or if they have a distributor in your country. Since they’re based in Europe, it’s very likely they offer international shipping or have a nearby distribution network.

In the meantime, you can continue using your Pregel or Leagel products to keep practicing, and switch over once you’re able to source the right fiber.

We hope this information is helpful and that you enjoy the course!

Best regards.

sosa.cat

NATUR EMUL - Sosa

NATUR EMUL - Sosa

[Sussan Estela Olaya]

Hi Panagiotis.

Welcome to the Scoolinary community!
Could you please check again if you’re still having trouble accessing the course?
If the issue persists, please send us a screenshot here in this conversation thread so we can see the message and report it to the appropriate team.

Best regards.

[Sussan Estela Olaya]

Hi Caio.

The support team has informed me that this issue has already been resolved.

Could you please check and confirm that everything is working properly?

I’ll be here in case you have any further questions.

Best regards.

[Sussan Estela Olaya]

Hi Bill.

Welcome to the Scoolinary community!

Please get in touch with our support team by sending an email to soporte@scoolinary.com. My colleague Rocío will provide you with all the assistance and information you need regarding this particular matter.

If you have any other questions, feel free to reach out — I’ll be happy to help.

Best regards.

[Sussan Estela Olaya]

Hola Paul.

Si ya fuiste parte de Scoolinary y deseas suscribirte de nuevo puedes hacerlo utilizando el email que tenías asociado a tu cuenta o ingresando uno nuevo. Tienes que volver a suscribirte desde la página https://www.scoolinary.com/es/planes y hacer clic en el botón “Empezar Ahora”. Te recomendamos que uses el mismo email que utilizaste anteriormente para poder acceder a tu historial (cursos vistos, etc). Si usas un email nuevo, no podrás acceder a todo tu historial.

Si no recuerdas el email que usaste, escríbenos por favor a soporte@scoolinary.com y el equipo de soporte te brindara toda la ayuda necesaria.

Saludos.

[Sussan Estela Olaya]

¡Genial Luis Angel!

Ya sabes que si tienes alguna otra duda me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Genial Luis Angel, ese es una excelente información.😉

[Sussan Estela Olaya]

Great, Jeni! I hope they’ll have the Natur Emul from Sosa back in stock soon.If you have any other questions, I’m here and happy to help you out.Best regards!

[Sussan Estela Olaya]

Hi Todor!
It’s great to hear that you made those adjustments and got such a perfect result. Using a pizza stone to block the fan’s airflow is a really clever solution!

Baking at 93°C for 40 minutes and achieving an even bake with a slight color on top sounds ideal—especially if you were aiming for a creamier texture without cracks.

If you continue working with powerful convection ovens, strategies like reducing airflow and lowering the baking temperature are key to getting professional results without compromising the texture.

Thanks for sharing your experience,it will definitely be helpful for others in the course as well. And if you need help tweaking anything in future recipes, we’re here for you.

Big hug and happy baking!

[Sussan Estela Olaya]

Great! I was just about to let you know that the issue has already been resolved.If you have any other questions, I’m here to help.

Best regards.

[Sussan Estela Olaya]

Hi Aniela.

Yes, 8 eggs is approximately 400 grams, so your calculation is correct.

The pan the chef uses to bake the brownie is approximately 15×25 centimeters.

After baking, it’s cut into 5×5 centimeter squares.

I hope this information is helpful.

Best regards.