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Grace Andersen ha publicado una actualización
Level:
Scoolinar
Just finished making Cordon bleu by chef Vivien Durand. Had the video on while preparing it. Did quartering of the whole chix, cannot believe I can do it. It is a lot of photos but I could never be proud of myself for achieving this.
I have to fried for another minute after I sliced it. I though it was a bit undercooked. Anyways it turned out really good and yummy. Thank you again 🙏 @soldamiani
Orsolya Csernák, Sol Damiani ySussan Estela Olaya8 Comentarios-
Level:
Scoolinary Team
Hi @grazie11
Congratulations! The final result of your preparation was fantastic.
Thank you for sharing with the community and for continuing to practice the platform’s courses.
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Level:
Scoolinary Team
Great work, @grazie11 ! Quartering a whole chicken is no small feat, so it’s understandable to feel proud of your accomplishment. 👏Even if there were minor adjustments along the way (the undercooked part), the end result being really good and yummy is what matters most. Cooking can be a journey of learning and improvement, and it’s wonderful to hear that you’re enjoying the process and finding satisfaction in your culinary achievements. Keep up the great work!
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Level:
Scoolinar
@Sol Damiani It really is inspiring to see the end result🥰😘
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Level:
Scoolinar
@Sol Damiani I am dead tired! 😂😂 but we do have food for the next day or days😉 😍
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Level:
Scoolinar
Look😁 this is for tomorrow 😊
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Level:
Scoolinar
The Cordon Bleu looks great . How do you manage to make so many dishesh, it amazes me.
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Level:
Scoolinar
@Xhefri Korita My inspiration is that I will have one cleaning up to do hahaha! And thank you, Xhefri!
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Level:
Scoolinary Team
That’s a great trigger!
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