{"id":992,"date":"2025-04-16T10:22:30","date_gmt":"2025-04-16T10:22:30","guid":{"rendered":"https:\/\/www.chefzak.com\/?page_id=992"},"modified":"2025-07-13T10:05:03","modified_gmt":"2025-07-13T10:05:03","slug":"temas","status":"publish","type":"page","link":"https:\/\/www.chefzak.com\/en\/temas\/","title":{"rendered":"Methods and technics"},"content":{"rendered":"
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Methods and techniques that I use or have used in my career.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Specialties<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cooking without oil<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cooking without oil and fat has many health benefits, but this doesn't mean all fats are bad or that they should be eliminated from your diet.
There are many oil substitutes that you can use to cook healthily without sacrificing flavor. In the classes, we'll learn about other condiments you can use to cook with little or no oil.
1- Cooking with lemon juice
2- Mixing water with different spices
3- Baking
4- Steaming
5- CookIing on a grill<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\nNo shortcuts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cook with fresh produce, starting every recipe from scratch. Cook without shortcuts, never watch the clock when preparing.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Slow Cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cooking at a low temperature, as in traditional stews. Slow cooking is a cooking method used to cook food slowly over a long period of time, usually in a round, covered pot on the stovetop or in the oven. This technique infuses flavors gradually by cooking food over low heat and is ideal for stews, soups, sauces, or tougher cuts of meat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Stone cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Stone-cooked meat is a way of cooking and enjoying meat that uses a hot stone to cook it right at the table. This allows you to eat the meat to your liking, preserving all its flavor and succulence.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Barbecue<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Barbecue is an internationally known style of cooking that involves preparing food, primarily meat, on a grill over the heat of a fire.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Tandoori \/ Oven<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The tandoor oven is used to cook a variety of dishes, from breads to meats and vegetables. Its unique design allows food to cook evenly at high temperatures, creating a crispy exterior while maintaining succulence within.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Steaming<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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What can you steam?
\u2022 Vegetables: cauliflower, broccoli, asparagus, green beans, carrots, peppers, potatoes... They cook in just a few minutes and you'll rediscover a completely different flavor. ...
\u2022 Fish, of course. ...
\u2022 Red meat, chicken, turkey...
This involves cooking food only by steaming, without immersing it in water or oil. This technique is as simple as taking advantage of the steam released by the water as it boils to cook the ingredients, ensuring they don't touch the water. This way, the food retains all its nutrients, flavor, and even its color. You'll even get a better texture, especially with fish. And because you don't add any fat, this cooking method is truly healthy. However, don't place the food where you're steaming it until the water has begun to boil, so that it doesn't become too soft or overcooked. Ideally, use a bamboo steamer, as the wood absorbs some of the moisture from cooking, preventing any of it from dripping into the food as it cooks.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\nAsh cooking - Cooking over embers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Using the embers left over from a barbecue is fun and economical. This way, we can prepare vegetables, fish, and meat en papillote with minimal effort, allowing us to relax after a hearty barbecue or simply cook this way because we feel like it.
Ember cooking is a traditional method of cooking food directly over hot embers or ashes, using the residual heat to slowly cook the food. This technique is native to many cultures and has been used for centuries, especially in rural settings or for outdoor activities.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Grilling<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A good way to cook our food is on a grill. This way, it will be just as succulent and flavorful as in a restaurant. Thanks to the even temperature of the grill, all food is heated and cooked evenly across the entire surface. Grilling is a quick technique, ideal for times when you're short on time. It allows you to cook foods such as meat, fish, and vegetables by contact with a hot surface on both sides, either by adding a few drops of extra virgin olive oil or without.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Lentils \u2013 Varieties and recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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We will look at the main colours\/types of lentils, how they differ, and what sorts of recipes they can be used for!
There are several ways in which the different types of lentils differ. For example:
\u00a0 \u00a0 \u00a0\u2022\ttheir colour
\u00a0 \u00a0 \u00a0\u2022\ttheir size
\u00a0 \u00a0 \u00a0 \u2022\tthe time they take to cook
\u00a0 \u00a0 \u00a0 \u2022\ttheir firmness once cooked
\u00a0 \u00a0 \u00a0 \u2022\tthe ways they can be used
We will resume the different types in four groups:
\u00a0 \u00a0 \u00a0 \u2022\tRed. Great for making lentil soup, dal, and anything where you want the lentils to break down.
\u00a0 \u00a0 \u2022\tBrown. You can pretty much use them interchangeably with green lentils as they behave similarly. Because of their size, brown and green lentils do take a little longer to cook than red. They both keep their shape when cooked.
\u00a0 \u00a0 \u2022\tGreen. Green lentils are a little larger than brown lentils, but otherwise, the differences are minimal. Both great for slow cooking.
\u00a0 \u00a0 \u00a0\u2022\tBlack (beluga). They are the richest type of lentils, and have the most flavour. They also tend to keep their shape when cooked. This type of lentils is harder to find in the market.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Rice \u2013 Varieties and recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Rice is a staple in any kitchen, and with so many different types, it lends itself to an endless number of recipes. Each type of rice has its own taste, texture, and unique properties that work best in different applications
The main different types are: arborio, basmati, black, bomba, brown, jasmine, long, medium and short grain.
Rice is one of the most commonly consumed foods in the world. It\u2019s versatile, sustainable, easy to prepare and a delicious base for many different cuisines.
Rice varies, not just from region to region but even from batch to batch, and so some will require less water, and some rather more.
The most typical ways of cooking rice are all delicious and each one has many variations. We want to offer you some possibilities so that you don't end up cooking it the same way every time. ENJOY\u00a1\u00a1\u00a1<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

M\u00e9todos y t\u00e9cnicas que utilizo o he utilizado en mi trayectoria. Especialidades Cocina sin aceite Cocinar sin aceite y grasas tiene muchas ventajas para la salud, pero esto no significa que todas las grasas sean malas o que hay que eliminarlas de la dieta. Existen muchos ingredientes sustitutos del aceite, con los que puedes cocinar […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_post_layout":"full-width","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-992","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/pages\/992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/comments?post=992"}],"version-history":[{"count":59,"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/pages\/992\/revisions"}],"predecessor-version":[{"id":1460,"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/pages\/992\/revisions\/1460"}],"wp:attachment":[{"href":"https:\/\/www.chefzak.com\/en\/wp-json\/wp\/v2\/media?parent=992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}