Spanish Recipes & Greek Recipes

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.

Braising is a combination cooking method used to slow-cook ingredients, primarily tougher cuts of meat, over low heat to yield fork-tender dishes.

In this lesson, we’ll walk you through the entire braising process from start to finish. While we focus specifically on braising meats, other types of ingredients can also be braised. We’ll help you understand the key steps required to build layers of flavor into any braised dish and how the sequence of these fundamentals can be applied to many braised preparations.

Pilaf is one of the four main methods for cooking rice. This method involves saut�ing the rice (or grain) in oil or butter, often with aromatics, before any liquid is added. For this reason, pilafs are highly flavorful and, with the addition of proteins, can even be eaten as a hearty meal.

In this lesson, you will learn the key steps for making pilaf, whether it is a side dish or a whole meal.

Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan frying is an important cooking skill to learn as so many recipes start in the pan.

In this lesson, you will learn the few key indicators to look for when pan frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying.

In this lesson, we will teach you the key methods and techniques used when cooking foods which are submerged in liquids. This lesson covers essential, yet fairly simple, foundational techniques that are applicable to many food preparations. Though simple, their importance is often overlooked or simply not understood.

There are many types of moist-heat cooking methods. Generally, moist-heat cooking methods can be broken down into three categories: submersion, combination, and steaming. This lesson focuses on submersion cooking, which includes poaching, simmering and boiling.

You may think you know how to cook pork, but try brining it before you cook it. Brining is an excellent way to add moisture and infuse flavor into pork. Brining works equally well with many other lean meat and poultry preparations. Many chefs and home cooks that begin brining never go back to making pork or chicken recipes without using this simple technique first.

No one wants to find a fish bone in their seafood dinner. With snapper, here's what to look for when trimming and deboning a fillet before cooking it.

You don't need a fancy spice grinder to grind your own spices. A simple, inexpensive coffee grinder will do the trick.

Fresh garlic makes a difference, so don't just grab the first head of garlic you see at the supermarket. Here's what to look for when buying and prepping garlic for your favorite recipe.

By learning how to butcher a whole chicken yourself into 8 or 10 cut, you will save money. Not only will you be able to use individual pieces for particular recipes, such as the chicken breast, legs, or wings, you will have leftover bones to make chicken stock.

If you happen to have a herb garden or have access to fresh herbs such as rosemary, thyme, or oregano, here is a simple culinary technique demonstrating how to remove the leaves from the stems.

Using a chef knife to slice onions is a cooking skill you won't cry about learning. This quick cooking technique is especially useful when slicing pounds of onions when making recipes such as caramelized onions or French onion soup.

Cornmeal is made from ground corn and is commonly known as polenta. Cornmeal comes in a variety of different grinds from fine to coarse. Finer cornmeal is typically used in recipes such as cornbread or corn muffins.

Mise en Place is a French culinary term used in cooking school and means "setting in place". It's the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process.