Combination Cooking Fundamentals

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Lesson Overview

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats.

These types of cooking methods require long, gentle cooking to turn tougher cuts of meat into those fork-tender dishes that we often refer to as “comfort foods”.

In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.

Lesson Objectives

At the end of this lesson you'll be able to:

  • define combination cooking
  • choose the right cut of meat for combination cooking
  • understand what connective tissue is and why it is important
  • choose the right pot when combination cooking
  • describe why browning is often important
  • understand how the type and ratio of liquid used affects the final dish
  • understand why slow cooking at low temperatures is best for combination cooking success
42-info@2x START: Watch Lesson Platform Tour

1.

Introduction: Combination Cooking Fundamentals

3 mins

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2.

Complete Your Self Assessment

2 mins

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3.

Choosing Meat for Combination Cooking

2 mins

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4.

The Importance of Connective Tissue

2 mins

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5.

Choosing a Pot for Combination Cooking

1 min

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6.

Browning Food for Combination Cooking

5 mins

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7.

Liquids & Ratios for Combination Cooking

2 mins

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8.

Combination Cooking | Slow and Low

5 mins

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9.

Practice Activities & Recipes

90 mins

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10.

Lesson Quiz

15 mins

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Finish Line Total Time: 2 hrs 7 mins
Students

5,681 students from beginner to advanced have completed this lesson from 76 countries.

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Practice Recipes

Below are one or more of the practice recipes within this lesson.

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