NOW PLAYING |
Introduction: Why watch this video. [0:38] |
PLAY | Heat (Part 1): Heat and how it gets from one place to another. [6:19] |
PLAY | Heat (Part 2): Cooking time and how meat and vegetables cook. How cooktop burners work. [8:46] |
PLAY | Heat (Part 3): How ovens work. How different pots work differently. [6:13] |
PLAY | Wet-Cooking Methods (Part 1): A review of wet-cooking methods starting with steaming versus boiling and basic blanching. [6:48] |
PLAY | Wet-Cooking Methods (Part 2): Boiling for both cooking and hydration and braising. [6:26] |
PLAY | Wet-Cooking Methods (Part 3): Low-temperature cooking. [2:38] |
PLAY | Dry-Cooking Methods: Dry-cooking methods including pan-frying, steam-frying, and smoking. [5:48] |
PLAY | And Now It’s Done!: Testing for doneness and carryover cooking [3:17] |