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 , 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

Bner home cooks,Anyone who wants to improve their basic cooking skills

HomePage:

Https://anonymz.com/https://www.udemy.com/course/fundamental-basic-cooking-methods-for-home-cooks/

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