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TECHNIQUES USED IN SPANISH CUISINE

SUBMITTION BY - SAHIL PATEL

SUBMITTED TO - CHEF JAYA
ENROLLMENT NUMBER - 181320130041

SUBJECT - INTERNATIONAL CUISINE

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INTRODUCTION
► Traditional Spanish cuisine is down-to-earth, uncomplicated food that is
based on the ingredients available locally or the crops grown regionally

► Traditional Spanish cooking is simple but absolutely delicious. All it takes

is the right ingredients and a little know-how..

► To make things every more versatile, you'll find many versions of a

recipe. Why? Because different regions have different ways of making
them with different cooking techniques
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COOKING
TECHNIQUES

TRADITIONAL MODERN

● AHUMAR (SMOKING)
● BARASA (GRILLED) ● FRYING
● MAJAR (CRUSH) ● BAKING
● ESCABECHADO ● ROASTING
(STEWING) ● STEAMING
● REHOGADO (SAUTEING) ● BOILING
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TRADITIONAL
COOKING TECHNIQUES
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1.AHUMAR

► Translated from the Spanish, ahumar means ‘smoke, smoke-dried’, ‘to fill with smoke’ and ‘to blacken’.

Ahumar — the ancient process of drying and preserving meat and fish — is still popular in modern day Spain.
► Since smoke particles are antibacterial, this cooking technique can slow the growth of micro bacteria in food,

while lending a rich, smoky flavour and dark, caramelised colour to the food.
► Spanish cooking incorporates two types of smoking techniques: cold smoking (where food is exposed to

wood smoke or timber sawdust in slow combustion) and hot smoking (food is steeped in hot, humid air and

dense smoke). The flavour and scents of smoked food result from the material that is burned: olive wood,

spices and herbs.

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► The most popular smoked meats in Spain include pork tenderloin, bacon, jamón (ham), bacon,

chorizo (sausages), chicken, pheasant, wild boar, eel, herring, trout, tuna, and salmon.

● jamón serrano and jamón ibérico. The

pigs used for jamón serrano, are
usually common white hoofed breeds
(like Duroc).
● The pride and joy of Spanish hams are
the legs with black hooves, from the
Iberian Black Pig breed, native to Spain
and Portugal.
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BARASA

► Also known as a la parrilla (from the Spanish word for ‘grill, broiler’) or a la plancha

(‘griddle’), la brasa describes the Spanish cooking technique of the process of

chargrilling or roasting meat, fish or vegetables over the embers of a wood fire.
► Cooking food a la plancha gives meat and vegetables a golden, crispy exterior with a

juicy, moist interior.

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► The taste of grilled food can be manipulated by controlling the intensity of the
heat (which can enhance the flavour of the raw ingredients), the intensity of the
smoke, the type of wood, spice or herb, or the choice of basting oil
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MAJAR

► Majar — ‘to pound, crush’ with a mortero or almirez, or mortar and

pestle — is one of the first and most important steps in many Spanish
recipes.

► Often, a few peppercorns, cloves of raw garlic, almonds and a wisp

of saffron will be crushed, mixed with white wine, and thrown into a
simmering soup or stew to enrich its flavour and thicken its texture.
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► In Catalonirwa, the mortar and pestle play a crucial role in crafting the
region’s famous romesco sauce: roasted tomatoes are ground up with
garlic, toasted almonds, hazelnuts, pine nuts and dried sweet peppers
(ñoras), with olive oil beaten in to create a thick, delicious sauce.

► FAMOUS DISHES - Paella Valenciana , Gazpacho

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ESCABECHADO

► Escabecho, from the Persian word for ‘stew with vinegar’, is an ancient way of

preserving food in a spiced vinegar marinade.

► Escabeche arrived in Spain with the Moors, who used vinegar to preserve fish such

as anchovies. In rural Spain, hunting prevailed for centuries. People would prepare

their hunted game in a marinade and seal it inside clay pots. In order to conserve the

meat, the marinade contained a strong dose of vinegar.

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► The olive oil in the vinegar marinade would float to the top to create a protective

seal, allowing the escabeche foods to be kept for several months during winter.
► Today, escabeche is made with a mix of white wine, vinegar, olive oil, onion,

garlic, salt, peppercorns, pimentón (Spanish paprika), cloves and bay leaf.
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REHOGADO

► Rehogado is the Spanish word for sautéeing or frying foods lightly in olive oil.

► From the time of the ancient Greeks and Phoenicians, olive oil has been at the heart of

traditional Spanish cuisine. The Sephardic Jews and Moors refused to cook in pig fat,

instead favouring the rich delicacy of olive oil.

► Fried foods are an important part of Spanish culinary history.
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► Traditional Spanish cuisine is abundant with examples of delicious foods

immersed in bubbling hot olive oil, from golden-brown fried potatoes to fish,

chicken (pollo), torrijas (a Spanish version of French toast), and traditional

rosquillas (doughnuts).

REPOLLO RAHOGADO

FAMOUS DISH COMING FROM

SPAIN MADE WITH CABBAGE
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MODERN
COOKING TECHNIQUES
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1.FRYING
► Frying is the cooking of food in oil or another fat. Similar to sautéing,
pan-fried foods are generally turned over once or twice during cooking,
using tongs or a spatula, while sautéed foods are cooked by "tossing in
the pan". A large variety of foods may be fried.

2.BAKING
● Baking is a method of preparing food that uses dry heat, normally in an oven,
but can also be done in hot ashes, or on hot stones. The most common baked
item is bread but many other types of foods are baked. Heat is gradually
transferred "from the surface of cakes, cookies, and breads to their center.
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FRYING BAKING
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3. STEAMING
► Steaming is a method of cooking using steam. This is often done with a
food steamer, a kitchen appliance made specifically to cook food with
steam, but food can also be steamed in a wok. In the American
southwest, steam pits used for cooking have been found dating back
about 5,000 years

4. BOILING
● Boiling is the rapid vaporization of a liquid, which occurs when a liquid is
heated to its boiling point, the temperature at which the vapour pressure
of the liquid is equal to the pressure exerted on the liquid by the
surrounding atmosphere.
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BOILING STEAMING
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PREGUNTAS ?
(QUESTIONS)
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THANK YOU
MUCHAS GRACIAS