Techniques by Xisco Jordà

Poached eggs

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Cook a ‘mollet’ egg

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Cook a hard-boiled egg

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Distinguish a hard-boiled egg from a raw egg

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Poached eggs

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Cook a soft-boiled egg

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Cook an egg with a creamy yolk (sous vide)

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Bake eggs in the oven

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Cook eggs ‘en cocotte’

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Shallow fry an egg

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French omelette

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Baste fried eggs

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Poach eggs with film

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Prepare fresh pasta from scratch

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Color and flavor pasta using natural ingredients

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Fresh pasta without eggs

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Shape ravioli without a mold

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Cook dried pasta

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Pre-cook fresh pasta

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Roll out fresh pasta without a machine

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Roll out fresh pasta in a machine

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Cut pasta with a knife

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Shape tortellini

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Boil filled pasta

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