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所在平台: Udemy |
课程主页: https://www.udemy.com/course/fundamental-basic-cooking-methods-for-home-cooks/
课程评论：没有评论
Coursera 上的《初学者烹饪基础技能》课程，旨在帮助您掌握家常烹饪的基本技巧，告别令人沮丧的烹饪失败。许多菜谱都假定您已有烹饪经验，但本课程会从零开始，一步步教授最实用、最重要的烹饪方法。 课程内容涵盖： * **蔬菜处理：** 学习如何避免蔬菜煮得软烂或洋葱烧焦，掌握水煮、蒸、微波、烤、炒洋葱及煸炒洋葱等技巧。 * **肉类、鱼类及其他蛋白质：** 学习如何安全烹饪蛋白质，特别是如何判断鸡肉是否煮熟（关键在于温度，而非颜色）。教授水煮、微波、烤、煎等方法。 * **意大利面和面条：** 学习更节能环保的烹饪方法。 * **米饭：** 掌握传统及更便捷的米饭烹饪方法，包括水煮、微波吸水法、水煮吸水法。 所有教学内容均通过实际操作演示。学完本课程后，您将能在家中更自信地烹饪出美味佳肴，与家人朋友一同分享。
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!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.
