Forum Replies Created

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    Sussan Estela Olaya

    Administrator
    November 28, 2023 at 03:24 in reply to: Certificate
    Level: favicon spaced Scoolinary Team

    Hi, @anas_subhi

    Please could you send me an image or photo of the certificate you obtained.
    Thank you

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    Sussan Estela Olaya

    Administrator
    November 28, 2023 at 03:22 in reply to: Certificate
    Level: favicon spaced Scoolinary Team

    Hi, jabbar

    Please could you send me an image or photo of the certificate you obtained.

    Thank you.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 21:28 in reply to: Freeze dough
    Level: favicon spaced Scoolinary Team

    Hi, @egoz82hotmail-com

    Could you help me by telling me which recipe you are referring to so I can help you with an answer.

    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 21:23 in reply to: Certificate
    Level: favicon spaced Scoolinary Team

    Hi, @anas_subhi

    At the top left there should be an option to download.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 15:45 in reply to: Certificate
    Level: favicon spaced Scoolinary Team

    Hi, @anas_subhi

    When you complete the course 100% you will have the option to download your certificate.

    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 15:41 in reply to: Guarapo
    Level: favicon spaced Scoolinary Team

    Hi, @dimitriskaprlive-com

    Guarapo is a drink made from sugar cane and then fermented.
    Could you help me by telling me in which course or recipe on the platform you saw the use of these ingredients, so I could help you with a suggestion for another ingredient that you can get.

    Greetings

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 15:35 in reply to: Not enough instructions
    Level: favicon spaced Scoolinary Team

    Hi, @heidi-denney

    If you have any questions or concerns regarding the courses, you can ask them here and we will be happy to help you resolve them.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 14:35 in reply to: Modern Algerian Pastry- Maritozzi
    Level: favicon spaced Scoolinary Team

    Hi, @yairybzgmail-com

    I understand what you are saying, what I mean is that the description of each step is correct but it is in disarray. I sent you the correct procedure and as I mentioned,I am waiting for the response from the charging team so that they can verify this incident.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 13:24 in reply to: Wtf is this ripoff?
    Level: favicon spaced Scoolinary Team

    Hi, @kristian-rukavina

    Could you tell me which course it is, we have two courses where they teach how to prepare sushi rice, one with Chef Hideki Matsuhisa and the other course with chefs Coco Tomita Mayra Flores and Javier Miyasato.

    Greetings

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 13:20 in reply to: PECTIN
    Level: favicon spaced Scoolinary Team

    Hi, @despina-kosti

    We hope that at some point you will be able to prepare and practice these recipes.
    If you have any questions or doubts regarding the courses, we will be available to help you.

    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 13:11 in reply to: Croissant issues
    Level: favicon spaced Scoolinary Team

    Hi, @clint-janson

    A good croissant is one with very marked puff pastry, those lines that give it crunch and flavor. When we see a croissant that looks like a brioche, it may be because the turns were not executed well or that the croissant-making process was done quickly or the flour is bad.
    The essential factor to distinguish a good croissant from a bad one is the quality of the ingredients. The flour must have a lot of gluten and the butter must be very well chosen. No margarines, which make the process cheaper, in the end spoil the result and are also less healthy.
    Another fundamental factor is the process. To get the best artisanal croissant, longer fermentations and rests must be carried out.
    Laminating should be done cold, so that the butter does not melt in the process. There are many small points, but the sum of all of them is how you get a good croissant.
    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 26, 2023 at 14:47 in reply to: Bostock syrup soaking
    Level: favicon spaced Scoolinary Team

    Hi, @ghatziioannidisgmail-com

    You can use the syrup hot as shown in the video or you can also use the syrup when it is warm. This will make it easier for the Brioche dough to absorb the liquid.

    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 17:53 in reply to: Guarapo
    Level: favicon spaced Scoolinary Team

    Hi, @dimitriskaprlive-com

    Guarapo is a drink that is prepared in Central and South America, it is usually prepared with lemon, combined fruits, pineapple, ripe banana, yeast, freshly ground cane juice and as it is stated in the course in the complete material it is also do with dad. The most common being sugar cane and fermented panela.
    It is a drink that begins by boiling water and panela and then adding yeasts for subsequent fermentation.
    Guarapo is fermented due to the presence of harmless bacteria that consume the sugar in the fruit and convert it into alcohol and gas (the same type of gas in soda).
    We hope this information is helpful and if you have another question I will be available to help you resolve it.
    Greetings.

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 13:17 in reply to: Pectin in jams
    Level: favicon spaced Scoolinary Team

    Hi, @adityaa-ilangovan

    Yes, it is a more natural option to use homemade pectin. To obtain a similar result as with powdered pectin, we must test the amount of natural pectin per amount of fruit. If you feel that the consistency is not to your liking or you want it to be more dense or thick, you can add more natural pectin to obtain a result. suitable for you.

    Greetings

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    Sussan Estela Olaya

    Administrator
    November 27, 2023 at 13:00 in reply to: Croissant 🥐
    Level: favicon spaced Scoolinary Team

    Hi, @clint-janson

    Thank you for your contribution to our colleagues’ queries.

    Greetings.

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