The Catalan TableKnowledge & Reference Recipes
18 recipes found
Cooking of the Rice
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
High-Temperature Cooking
High-temperature cooking that combines Thierry Marx's technique-2 with two handfuls and 2000 grams of ingredients to create a crispy exterior and succulent interior texture.
Low Temperature Cooking
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
Basic Concepts About Flours
Flour strength (W), extraction (ash), Italian grades and usual blends.
Phytotherapy
A phytotherapy workshop: how to collect a plant's active principles in infusions, decoctions, poultices, oils, vegetal alcohols, syrups and ointments.
Ice Creams
Ice cream is a liquid mix that becomes a paste through simultaneous agitation and cooling. This document covers the balances of solids, sugars and serving temperature, and the methods for creams and sorbets.
Medicinal Herbs and For Ratafia
Catalogue of medicinal herbs and herbs for ratafia: name, scientific name, properties and usable part. Before using any of them, see how they are prepared in the phytotherapy document.
Jams in general: production theory
A jam sets well at 65–68 °Brix (measured at 20 °C), pH 3.0–3.5, and enough pectin. Theory of making: jars, fruit, water, sugar, acid and pectin.
Methods for Aging Cheese at Home
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.