The Catalan TableKnowledge & Reference Recipes
18 recipes found
Eggs: cooking methods and times
Egg sizes and cooking times for hard-boiled, soft-boiled, poached and onsen tamago eggs.
The phases of bread making
Traditional bread is only flour, water, yeast and salt. Percentages are always given relative to flour weight (100%). The document walks through the thirteen phases, from mixing to baking and cooling.
Pre-ferments
Preferments are soft, well-worked doughs that, after slow resting, develop a light and fluffy texture, perfect for enhancing any homemade bread.
Working Temperatures for Tempering Chocolate
Tempering curve for dark, milk and white chocolate, plus the shiny chocolate glaze with cream, sugar, water, cocoa and gelatine.
Seafood Cooking Times
Salt per litre, cooking time, and whether the seafood goes into boiling or cold water.
Varieties of Potatoes and Their Uses
The yellower the potato, the better it fries; paler potatoes are for boiling. Varieties and uses.