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mia zager ha publicado una actualización hace 7 semanas
hace 7 semanas (editado)
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Carrot soup with ginger, orange and coconut milk. in an edible cup
Soup:
peeling and cutting carrots and ginger, cook them in vegetable broth. Blend them, add coconut milk and freshly pressed orange juice.
Cup:
Dough similar to pie dough, without sugar. Baked in “cup” molds.
Decorated with coconut cream and ffreshly thyme.
Pour the soup into a cup…
Maloles Muñoz, posey y4 others4 ComentariosView more comments-
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Wow, que rico
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Scoolinary Team
The combination of carrot, ginger, orange, and coconut already sounds amazing, but serving it in an edible cup adds an extra touch of creativity and sustainability.
I’m curious about the texture of the cup—how did you make it? Is it more like a crispy cookie, or does it have a firmer structure to hold up against the hot soup without softening… Seguir leyendo - View more comments
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mia zager ha publicado una actualización hace 7 semanas
hace 7 semanas (editado)
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Scoolinar
Homemade bread / butter with wine and pear / fried sage
Baking sourdough bread
Reduction of wine, baking pears
Blending fat (butter) and liquid (wine with pear)
Frying sage leaves
Plating
#TécnicasChallenge
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Siempre, el pan casero, es lo mejor
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Scoolinary Team
The homemade bread looks like it has a beautifully developed crust, and that wine-and-pear-infused butter sounds like luxury disguised as simplicity. The fried sage adds an aromatic touch that surely takes it to the next level.
I’m curious about how you achieved the butter’s texture,did you whip it for a lighter feel, or did you aim for a… Seguir leyendo - View more comments
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mia zager ha publicado una actualización hace 7 semanas
hace 7 semanas (editado)
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Crayfish / polenta with smoked cheese / sweet tomato sauce with basil
Marinating crayfish
Seafood cooking
Cooking polenta and adding cheese
Reduction of sauce
Plating
#TécnicasChallenge
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Scoolinary Team
The smoked cheese polenta must give the dish a creamy and bold base, perfect for balancing the sweetness of the tomato sauce and the intensity of the crayfish. Plus, visually, the plate has a stunning impact with those vibrant colors.
We’d love to invite you to join our ongoing Culinary Techniques Challenge—it would be amazing to have you… Seguir leyendo -
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Scoolinary Team
🔥 Chef, tell us—how do you get that perfect balance of smoky cheese and sweet tomato in every bite? Is it magic, or just pure skill? 👀✨ This dish screams *comfort with a gourmet twist!* The marinated crayfish, the rich polenta, the basil-kissed sauce… it’s a plate full of love! ❤️ Hats off to your technique and plating—STUNNING! 🎉 Thanks for… Seguir leyendo
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mia zager ha publicado una actualización hace 7 semanas
hace 7 semanas (editado)
Level:
Scoolinar
Potato soup with buckwheat / egg yolk with truffles
Cooking eggs
Cutting eggs
scooping out yolk,
Sousvide cooking yolk (from fresh egg)
pouring egyolk it into egg.
Cooking potatoes and buckwheat in vegetable broth
frying buckweath and Bacon for decoration and flavour.
Plating
#TécnicasChallenge
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Scoolinary Team
What a great combination of flavors and textures! The creaminess of the potato soup with the rustic touch of buckwheat must be amazing, but what really catches my eye is the presentation of the egg yolk with truffles inside those salt blocks. It gives the dish an almost alchemical feel! How did you control the yolk’s cooking to keep it perfect… Seguir leyendo
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Scoolinary Team
🔥Chef, have you ever seen an egg take a luxury spa day? Because this sous vide yolk is living its BEST life! 😍 The crispy buckwheat + bacon crunch must be an absolute game-changer. Did you find balancing textures tricky, or was it smooth plating all the way?
Brilliant execution—your #TechniquesChallenge entries keep raising the bar! 🚀 Keep… Seguir leyendo
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