16 recipes found
The desalted cod, with its smooth and flaky texture, regains its marine essence after a careful hydration process with abundant water that generously covers it.
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
Dried legumes, with a smooth and creamy texture after cooking, are allowed to simmer in cold water to yield tender Salamanca lentils in 45 minutes, flavorful Pardina lentils in 20 to 30 minutes, and delicate Puy lentils in just 20 minutes.
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.
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
A practical guide on flours, from the weakest (100W or less) to medium strength (140 <W <200), perfect for adapting to any type of dough and consistency.
A cozy infusion of tender shoots harvested in the spring, enriched with the tranquil strength of sap collected in the fall and winter, offering a smooth and natural flavor.
Smooth and creamy ice creams made with a neutral base, providing a silky texture and a balanced flavor, perfect for a refreshing delight.
A fragrant and balsamic blend of medicinal herbs with aniseed notes from Illicium verum, ideal for infusing and preparing an aromatic ratafia.
Jams with a thick and indulgent texture, balanced with just the right amount of citric acid to intensify the fruit's flavor without overpowering its natural sweetness.
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.
Eggs cooked to perfection with a creamy yolk and firm white, ideal for adapting to your preferred type: extra large, large, or medium.
The Catalan Table
