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[Sussan Estela Olaya]

Hola Estefania.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Para preparar tanto espumas ligeras de verduras como natas montadas y masas aireadas, lo ideal es un sifón de crema profesional (también llamado sifón de espumas) que soporte cartuchos de óxido nitroso (N₂O) y tenga cuerpo resistente. Aquí te dejo una guía para elegir el adecuado:

Recomendaciones:
1. Capacidad

• 0.5 L: ideal para uso doméstico o cantidades medianas.
• 1 L: para producciones más grandes o si vas a usarlo bastante.

2. Material

• Acero inoxidable: más duradero, ideal para preparaciones frías y calientes. Apto para lavavajillas.
• Aluminio: más ligero y económico, pero solo apto para preparaciones frías.

3. Marca recomendada

• iSi (modelo iSi Gourmet Whip): es la marca profesional por excelencia. Sirve para espumas frías y calientes, masas, natas, salsas, etc.
• Otras marcas buenas: Liss, Kayser, Lacor (más económicas, pero funcionales si es para uso no intensivo).

4. Usos que permite

• Espumas de vegetales, quesos, cremas
• Nata montada
• Mousses
• Masas ligeras tipo bizcocho en sifón
• Salsas calientes (si usas sifón de acero)

Extras útiles

• Juego de boquillas
• Cepillo para limpieza
• Adaptador para rellenar con purés

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

“Valrhona Nappage Absolu Neutral” is a professional neutral glaze mainly used in pastry to add shine and protection to tarts, fruits, entremets, and desserts in general. Here’s a breakdown of what it means:

Valrhona: A French brand globally recognized for its high-quality chocolates and premium pastry products.

Nappage: This means “glaze” in French. It’s a preparation applied to desserts to give them shine, protect them from oxidation, and enhance their appearance.

Absolu: A high-quality line of ready-to-use nappages by Valrhona.

Neutral: Indicates that it has no added flavor (such as fruit or chocolate), which makes it versatile. It can be used as-is or flavored (for example, with fruit purée, liqueur, etc.).

It is typically used by heating it to around 40-45°C (sometimes with a bit of water if a more fluid texture is needed), and then applied with a brush or sprayed if diluted.

If you can’t find this ingredient, you can replace it with a neutral glaze.

We previously shared the recipe with you ,here it is again:

https://www.scoolinary.com/forums/discussion/neutral-glaze

Hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Here’s a brownie recipe we have available on the platform:

https://recipes.scoolinary.com/brownie

I hope you find it helpful.

Best regards.

recipes.scoolinary.com

Brownie - Scoolinary Recipes

Brownie - Scoolinary Recipes

[Sussan Estela Olaya]

Hi Rami.

Welcome to the Scoolinary community!

Thank you for sharing your experience. We completely understand your frustration — making croissants is no easy task. It takes a lot of practice, as well as precise control of fermentation and baking times and temperatures.

Regarding what you mentioned, there could be several factors affecting the outcome:

Fermentation: The chef recommends fermenting at 85% humidity. If the humidity is lower, the croissants can dry out or form a crust, which prevents proper expansion in the oven. It’s also important to avoid overproofing, as that can cause them to collapse when handled.

Baking: The suggested baking temperature is 170°C (340°F). If your oven is hotter, the butter can melt too quickly, which affects the internal structure and can prevent the layers from becoming visible.

Shaping and tension: If the croissants aren’t rolled tightly or if the lamination isn’t even, that can impact the final shape and the development of internal layers.

We know mastering this technique takes time, but with consistent practice and attention to detail, you’ll get there. Many of our students have followed the same recipe and achieved excellent results.

Don’t get discouraged , keep practicing, and you’ll see improvement with each batch!

I hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hola Victor.

Me informan por interno que el equipo de Soporte se pondrá en contacto contigo y te dará una respuesta dentro de las próximas 24 horas.

Saludos.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Hi there! Sucrose is simply the technical name for regular sugar or table sugar (white or sometimes light brown), the one we typically use to sweeten coffee or bake cakes.

If you didn’t find it under that name in your local market, you’ll probably find it labeled as white sugar, granulated sugar, or even refined sugar.

Substitutes if you don’t have sucrose:

It depends a bit on the recipe, but here are some alternatives:

Brown or light brown sugar: slightly more moist with a molasses-like flavor, but it can work well in cakes, cookies, and doughs.

Honey or agave syrup: good for certain recipes, but you’ll need to adjust the liquid content since they’re wet ingredients.

Panela or unrefined cane sugar: it has a stronger flavor and can affect the color and texture of the final product.

What specific recipe were you planning to use it in? That way I can suggest the best substitute based on the case.

Best regards!

[Sussan Estela Olaya]

Hi Mary.

Welcome to the Scoolinary community!

Tell us, are you able to access the course and download the recipe book, but not watch the videos? Or are you unable to see anything related to the courses?

I suggest following these steps:

1. Log out and then log back in using your username and password.

2. Check if you can view the videos.

3. If after following these steps you still can’t access the course materials (recipe book and videos), please contact soporte@scoolinary.com by sending an email explaining the issue you’re experiencing. The support team will provide all the information and assistance you need.

I’d appreciate it if you could keep me updated once the issue is resolved.

Best regards.

[Sussan Estela Olaya]

Hi Yair.

Welcome to the Scoolinary community!

I reviewed the course video and I am sending your observation to the content team. As soon as I have a response from them, I will get back to you.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

Chef Emma is right, sourdough can be stored for a longer time in the refrigerator. As for freezing, it’s not necessary if you plan to use it within a few weeks, as the refrigerator is enough to keep it active and healthy.

If you want to store it for a longer period, freezing is a great option. You can divide the sourdough into small portions before freezing, which makes it easier to reactivate when you need it. Just make sure to let it thaw in the refrigerator, and after a couple of days, feed it with flour and water to revive it.

In summary:

For short or medium-term use, refrigerate the sourdough.

For long-term storage (several weeks or months), you can freeze it.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

Of course, you can add spices like caraway to this bread. Caraway is a great option because it adds an aromatic touch that pairs wonderfully with the flavor of wheat and beer. You can add about 1-2 teaspoons (depending on how strong you want the flavor) along with the flours at the beginning of the recipe. If you like experimenting, you can also try other spices like cumin, rosemary, or fennel, always in moderation to not overpower the bread’s flavor.

As for your second question, yes, you can use a wheat starter instead of a rye starter. Rye contributes a particular acidity and texture to breads, but wheat can also work well. The main difference is that rye starter typically ferments a bit faster due to the higher amount of fermentable sugars in rye. If you use a wheat starter, you might need a little more fermentation time, so I suggest keeping an eye on the development of the dough.

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

The beer in this bread recipe serves a couple of important functions: not only does it add a slightly bitter, earthy flavor, but it also aids in fermentation due to its natural yeast and water and sugar content. If you decide to omit the beer but still want to maintain the flavor and fermentation, there are several ways you can adapt the recipe:

1. Replace it with water and vinegar or lemon juice: This can help maintain the beer’s acidity. You could try 140g of water and add 1-2 teaspoons of vinegar or lemon juice. This will give an acidic touch that contributes to the flavor complexity and also helps make the fermentation more effective.

2. Use barley or malt broth: If you have access to barley or malt broth, this option can replicate the earthy flavor of the beer without being too strong, keeping the original flavor profile.

3. Use a mixture of water with sugar or honey: While this won’t replicate the exact flavor of beer, it adds a slight sweetness that contrasts well with the flours and can help the crust develop.

Now, beer also speeds up fermentation. If you choose to skip it, it’s important to adjust the recipe to ensure good yeast activity and proper dough rise:

1. Increase the amount of sourdough starter: Since beer helps the yeast, if you substitute it, you might want to increase the amount of rye sourdough starter by about 10-15g to ensure fermentation continues properly.

2. Adjust the fermentation time: Without the beer, fermentation may be a bit slower. It’s a good idea to extend the bulk fermentation time (for example, 3-4 hours instead of 3) or do a few extra folds to make sure the dough is properly aerated.

3. Add a little extra yeast: If you’re concerned about the dough not rising properly without the beer, you can add a small amount of dry yeast (1-2g), which will help speed up fermentation without altering the bread’s flavor too much.

4. Adjust the hydration: Beer also contributes water, so it’s important to ensure the dough doesn’t become too dry. If the dough feels stiffer without the beer, you can add a little more water.

5. Monitor the temperature: Fermentation may be a bit slower without the beer, so it’s important that the environment where the dough ferments is warm, around 22-24°C, to ensure good fermentation.

In summary, if you decide to skip the beer, I recommend increasing the sourdough starter a bit, extending the fermentation times, and perhaps adding a touch of extra yeast to ensure the dough rises well. Also, make sure to adjust the hydration to avoid the dough becoming too dry, and I suggest doing a small test by making a small portion of the recipe to see if the changes or ingredient substitutions give you the result you’re looking for.

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hola Renata.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Qué bien que estés explorando el mundo de los macarons. Un tip importante es que, al separar las claras de la yema, es fundamental que no se te cuele ni un poquito de yema. Esto es porque la grasa de la yema impide que el merengue monte bien. Asegúrate de que las claras estén completamente limpias.

También es clave saber qué tipo de claras estás usando: naturales o pasteurizadas. Las claras pasteurizadas son tratadas para eliminar bacterias, pero a veces no montan igual de bien que las naturales, ya que les falta algo de la frescura que aportan las claras frescas. Si estás usando claras pasteurizadas, es posible que necesites ajustarlas con un poco de cremor tártaro o ácido para ayudar a que suban.

¿Estás usando claras frescas o pasteurizadas? Esto puede hacer una gran diferencia en el resultado.

Espero que estos tips te ayuden y sigas adelante con la práctica,ya nos cuentas que tal te va.

Saludos.

[Sussan Estela Olaya]

Hola María.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Para hacer frutas confitadas sin un deshidratador, puedes hacerlo en el horno. Aquí te dejo una forma sencilla:

1. Prepara el almíbar: Calienta agua con azúcar (puedes añadir un poco de miel o glucosa) y sumérgelas en el almíbar para confitarlas. La proporción usual es 2 partes de azúcar por 1 de agua, pero puedes ajustarlo según lo dulce que prefieras o según la receta que estés seguiendo.

2. Cocina las frutas en el almíbar: Cocina las frutas en el almíbar a fuego bajo hasta que estén tiernas, pero no deshechas. Esto puede tardar entre 20 y 40 minutos, dependiendo del tipo de fruta.

3. Escurre y hornea: Luego, saca las frutas, escúrrelas bien y colócalas sobre una rejilla. Coloca un papel manteca (papel para hornear) en una bandeja para evitar que se peguen. Ponlas en el horno a baja temperatura (alrededor de 50-60°C) durante varias horas. Asegúrate de dejarlas entreabiertas para que el vapor escape.

4. Deja enfriar: Al final del proceso, las frutas deben estar secas pero suaves, y con un sabor concentrado.

5. Cómo recomendación te sugerimos iniciar haciendo una pequeña prueba para que veas si es el resultado que estás buscando.

En cuanto al deshidratador, si buscas uno para hacer frutas confitadas, te recomendaría buscar uno con varias bandejas, control de temperatura y ventilación para asegurar un secado uniforme. Algunas marcas populares incluyen Nesco, Excalibur y Tefal. Estos modelos son conocidos por su eficiencia y durabilidad.

Esperamos que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hi Mary.

Great to hear that you’re now able to watch the videos without any issues! It might have been a connectivity or network-related issue.

If it happens again, please follow the steps we previously mentioned. If the problem persists, don’t hesitate to reach out to our support team at soporte@scoolinary.com.

If you have any other questions, I’m here and happy to help.

Best regards.

[Sussan Estela Olaya]

Hola Victor.

Estoy haciendo la consulta por interno y en cuanto tenga noticias me vuelvo a comunicar contigo.

Saludos.