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 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
Instructor
- 4.6 Instructor Rating
- 95 Reviews
- 2,289 Students
- 4 Courses
Will is a person who has grown up loving cooking and food. He has worked in many different areas in the culinary universe: butchery, catering, cheffing, and baking. He seeks ways to distil the knowledge of cooking professionals into lessons that are easy to understand and useful for keen home cooks.