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Mandie Lowe ha publicado una actualización
Level:
Scoolinar
I’m so intrigued by the Suckling Pig with Romaine Lettuce Emulsion recipe in the Spanish Haute Cuisine course. I ordered Ultratex, which is required for the emulsion and it arrived yesterday, so I will be trying the recipe soon. Has anyone else tried it yet, or perhaps sampled the dish at the chef’s restaurant? I’d love to hear about it.
Sol Damiani1 Comentario-
Level:
Scoolinary Team
Hi @mandie-lowe I’ll bring to this thread @sussan_scoolinaryteam @emilyscoolinarycom & @orsolya-csernak to see if they had tried it.☺
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