We have received the following question in the Ask the Chef section.
“My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, courses, etc. For example, in the temperature and time tables on your page you indicate 80ºC and 45 minutes for artichokes, but in the recipe it is cooked at 75ºC for a longer time. I would be grateful if you could help me to understand this point.”
This was Enrique Fleischmann’s reply:
“Basically, it’s like this. The temperatures and time vary depending on the type of product, its thickness, the desired final texture, etc. The temperatures and time in the guide are approximate.
For example, in
the case you mention, the temperatures and time vary depending on the type of
artichoke you choose to work with. In the recipe and in the table we have
worked with different products, chosen at the time because of the season:
Tudela artichoke and French artichoke.
I hope this answer clears up your doubts. If you have any other questions, do not hesitate to get in contact.”