What you'll learn
After completing this course, you will have a much better understanding of basic cooking methods
You will learn how to cook meat, fish, other proteins, vegetables, pasta, noodles and rice through methods such as frying, roasting, boiling, poaching.
Once you know how to do the basic method on one ingredient, you will be able to apply it to many other ingredients
Learn how to cook with less reliance on recipes and with more intuition
Requirements
This course is designed at a basic level. All that is required is a desire to learn more about cooking and creating tasty food!
Basic cooking equipment such as pots, pans, an oven, etc...
Extra equipment: digital cooking thermometer. These cost around £5, but are extremely useful when cooking meat or fish.
Description
In every aspect of life we learn the basics of skills one step at a time, starting at the bottom. We learn to crawl before we walk, and walk before we run. Yet with cooking, many recipes assume we know how to cook before we know how to cook. This course is designed to take a step back and show you the basics that recipes fail to get across. The methods I've chosen to teach are, I believe, the most useful and important ones to any home cook. After researching cookbooks and recipes, these are the ones that are most commonly used, so a basic understanding of these will give you confidence in most recipes (and to improvise if you want to!).What you'll learn:Vegetables:No more mushy boiled veg or burnt onions!BoilingPan SteamingMicrowavingRoastingFrying OnionSweating onionMeat, fish and other proteins:Including how to tell when meat such as chicken is actually cooked and safe to eat (hint: it's nothing to do with the colour of the juices or meat).PoachingMicrowavingRoastingFryingPasta and noodles:Cooking them without wasting tonnes of water and energy!BoilingMicrowavingRice:Traditional and more convenient ways to cook rice.BoilingMicrowaving - absorption methodBoiling - absorption methodThese are all taught by a practical demonstration for each method. By the end of the course you should be much more confident in your abilities to cook delicious food at home.
Overview
Section 1: Vegetables
Lecture 1 Pan Steaming
Lecture 2 Boiling
Lecture 3 Microwaving
Lecture 4 Roasting
Lecture 5 Frying Onion
Lecture 6 Sweating Onion
Section 2: Meat, fish and other proteins
Lecture 7 Poaching
Lecture 8 Microwaving
Lecture 9 Roasting
Lecture 10 Frying
Lecture 11 Which fats to use for frying
Lecture 12 Meat/fish cooking temperatures & information
Section 3: Pasta and noodles
Lecture 13 Boiling
Lecture 14 Microwaving
Section 4: Rice
Lecture 15 Boiling
Lecture 16 Microwaving - absorption method
Lecture 17 Boiling - absorption method
Beginner home cooks,Anyone who wants to improve their basic cooking skills


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rapidgator.net:

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