Beginner Cooking: Learn Basic Cooking Methods
Learn basic cooking methods and gain confidence in the kitchen with this comprehensive course. From boiling to frying, roasting to microwaving, you’ll master essential techniques for cooking meat, fish, vegetables, pasta, noodles, and rice. No more burnt onions or mushy vegetables! Designed for beginner home cooks and anyone looking to improve their skills, this course provides practical demonstrations and teaches the most commonly used methods in cooking. Say goodbye to recipe reliance and hello to intuitive cooking. Start at the bottom and build a solid foundation in the culinary arts.
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
In every aspect of life you learn the basics of skills one step at a time, starting at the bottom. You learn to crawl before you walk, and walk before you run. Yet with cooking, many recipes assume you know how to cook before you know how to cook. This leads frustration and disappointment when food doesn’t turn out like the pretty picture in the book. 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 get you making delicious food that you and your loved ones can enjoy tucking into!
What you’ll learn:
Vegetables:
No more mushy boiled veg or burnt onions!
Boiling
Pan Steaming
Microwaving
Roasting
Frying Onion
Sweating onion
Meat, 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).
Poaching
Microwaving
Roasting
Frying
Pasta and noodles:
Cooking them without wasting tonnes of water and energy!
Boiling
Microwaving
Rice:
Traditional and more convenient ways to cook rice.
Boiling
Microwaving – absorption method
Boiling – absorption method
These 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.
Who this course is for:
- Beginner home cooks
- Anyone who wants to improve their basic cooking skills
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