Catalan Kitchen LogoThe Catalan Table
Low Temperature Cooking
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
technique
veal
braised
stew
main dish
traditional
Ingredients
Servings:
4

Ingredients

  • Fish of each cut
  • 150 grams
  • 200 grams
  • 100 grams
  • 200 grams
  • 200 grams
  • 180 grams
  • 200 grams
  • 200 grams
  • 300 grams
  • 180 grams
  • 350 grams
Step-by-step Guide

Cod Fish: There are two ways to do it

  • Desalination: Rinse the cod under cold water to remove some of the exterior salt. Submerge the cod in a container of cold water and let it soak for 24 hours in the refrigerator, changing the water every 8 hours.
  • Slow Boiling: Place the cod in a pot with cold water and a little salt. Simmer over low heat until small bubbles begin to appear, ensuring the water does not reach a rolling boil, for about 10 to 15 minutes, until the cod is tender and perfectly cooked.
  • Oven Gratin: Preheat the oven to 180°C. Place the cod in a baking dish, add a layer of béchamel sauce, and gratin for 10 minutes or until the surface is golden and crispy.

With oil (according to the recipe from El Celler de Can Roca)

  • Heat a sufficient amount of olive oil in a pan to cover the cod. Heat the oil until it reaches 55°C and maintain this temperature for 10 minutes.
  • After this time, place the cod in the hot oil and let it cook for 15 minutes more. It's important not to exceed 55°C, so if cooking at home, be prepared to temporarily remove the pan from the heat if you notice the temperature rising too much.
  • Carefully remove the cod from the hot oil, avoiding breaking it during the process.
  • Note: Once we have removed the cod, also remove a good portion of the remaining oil, and with the gelatin left by the cod, along with a bit of oil, we can prepare a pil-pil by stirring with a whisk until achieving a smooth and well-bound sauce.

Bread with Oil (according to the Torres brothers' recipe)

  • Heat enough mild olive oil in a pot to later cover the cod at a temperature of 70°C-80°C. Use a kitchen thermometer to ensure the temperature is correct before adding the fish.
  • Add 3 unpeeled garlic cloves, a sprig of thyme, a sprig of rosemary, and the cod to the pot, ensuring all ingredients are submerged in the oil.
  • Lower the heat to the minimum and let the cod cook for 10 minutes. Regularly check the temperature with the thermometer, and if you see it rising too much, temporarily remove the pot from the heat to maintain a constant temperature.
  • Carefully remove the cod from the oil to avoid breaking it. Use a slotted spoon or a slotted spatula to gently handle the fish.
  • Note: Once you have removed the cod, also take out a good amount of oil and, with the gelatin left by the cod and a little oil, you can make a pil-pil by vigorously stirring with a whisk until the sauce emulsifies.

With Milk (according to the recipe from the Torres brothers)

  • Heat enough milk to cover the cod in a saucepan, without bringing it to a boil; ideally, maintain the temperature around 60-70 degrees Celsius.
  • Lower the heat to the minimum possible to keep the milk warm without boiling.
  • Place the cod into the warm milk and cook it for 5 minutes on low heat, ensuring that the temperature remains constant.
  • Remove the cod very carefully to avoid breaking it, using a wide spatula or a skimmer.

With Water (Forki Style)

  • Submerge the cod in a pot with enough cold water to completely cover it.
  • Cook it on the lowest possible heat using the smallest burner you have available.
  • Leave it for at least 20 minutes or until you notice that the color of the cod starts to change slightly. The water should not get too hot and should never come to a boil.
  • Carefully remove the cod with the help of a spatula or skimmer to prevent it from breaking.

For the Vegetables

  • Place the same weight of water as vegetables into a plastic bag that is oven-safe (freezer bags are suitable). Ensure the vegetables are completely covered by the water and sealed airtight inside the bag.
  • Cook at a constant temperature of 85ºC for a period of 3 hours. It is recommended to preheat the oven to ensure an even temperature. Occasionally check that the oven temperature remains constant throughout the cooking process.

Cooking Sous Vide

  • Sous-vide cooking is a process where a product is sealed in a plastic bag and made vacuum by completely extracting air. This process allows for even cooking and better preservation of the product's properties.
  • Next, place the airtight bag in a water bath and set the temperature to that indicated for the type of product being cooked. For example, beef can be cooked at 56°C for 1-2 hours to achieve a perfect point. Ensure that the temperature remains constant throughout the process.
  • With this method, the original flavors and texture of the product are better maintained, as cooking is done evenly and without moisture loss.
  • If we do not have a vacuum machine or a precision device to maintain a constant temperature, it is possible to recreate a similar cooking process using a steam oven or a low-temperature cooking device with manual control.

Can Be Imitated

  • Place each piece of the product inside a plastic bag. Use as many bags as you have pieces, ensuring that each piece is placed in a separate bag.
  • Gently press the bag to remove as much air as possible from inside. This will help achieve even cooking.
  • Seal the bag hermetically, preferably with a vacuum sealer or, if one is not available, with a tight knot.
  • Place the bag inside a small pot filled with water, ensuring that the entire bag is submerged.
  • Place this pan inside another larger pot filled with water to create a bain-marie. Make sure to maintain the water temperature as indicated by the specific cooking instructions for each type of product.

Baked

  • Spread the product with butter and a little oil, and evenly sprinkle aromatic herbs over the top.
  • Place the product in a high-sided baking tray, ensuring there is enough space around it for even cooking.
  • Wrap the product with cling film so that it is completely sealed airtight to prevent juices from escaping.
  • Wrap again with aluminum foil to protect the cling film and ensure better heat retention.
  • Place the tray in the preheated oven at 80°C and cook for a time of 5 to 8 hours, depending on the size and type of the product.
  • In the case of a lamb leg, extend the cooking time to almost 10 hours to ensure a tender texture and intense flavor.
Recommendations & Tricks
  • Poach in a saucepan enough mild olive oil to completely cover the cod, maintaining the temperature between 70ºC and 80ºC.
  • Add 3 unpeeled garlic cloves, a sprig of thyme, and a sprig of rosemary to the saucepan with the oil.
  • Place the cod in the oil and reduce the heat to the minimum, cooking it for 10 minutes. If the temperature rises, temporarily remove the saucepan from the heat to maintain between 70ºC and 80ºC.
  • When the cod is cooked, carefully remove it with a spatula or spoon to prevent it from breaking.
  • Reserve the used oil and, with the gelatin released by the cod, you can prepare a pil-pil. Pour a bit of oil into a bowl with the gelatin and mix vigorously with a whisk until emulsified.