Spanish chefs share professional culinary techniques

Renowned Spanish chefs are sharing specialized culinary techniques to improve traditional preparations.

Chef Jordi Cruz recommends adding one gram of baking soda per kilogram of sofrito. This addition creates an alkaline environment that breaks down the cellulose structure of onions, allowing them to cook faster and achieve a softer texture, while also reducing the acidity of tomatoes.

Meanwhile, Joan Roca of ‘El Celler de Can Roca’ suggests a delicate method for preparing crispy Iberian ham. To avoid damaging volatile fats with high heat, Roca advises placing sliced ham between two sheets of parchment paper and baking it at 120 ºC for 30 minutes. This slow dehydration process ensures a crunchy texture while preserving the product's original flavor and saltiness.