Mastering Your Fry Pan
Course Overview
Becoming a master of your fry pan is within reach. You only need to learn a few key techniques and learn how to use and manage pan temperature.
This course helps you become comfortable with using a fry pan, and allows you to practice and become proficient at some of the main dry-heat cooking techniques that use the fry pan. It will introduce you to skills such as how to properly heat a pan for cooking, how to pan fry, how to sear, sauté, sweat and pan-toss.
This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.
Course Objectives
At the end of this course you'll be able to:
- Learn how to properly heat a pan
- Perform the water test
- Understand how to pan fry
- Learn how to sear
- Understand the importance of sweating ingredients for flavor development
- Learn the pan tossing technique
- Learn how to sauté
Course Syllabus
Mastering Your Fry Pan
Welcome to The Rouxbe Cooking School! This short course focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan-fry food, and you will focus on the techniques such as sautéing, stir-frying and sweating, all of which help build flavor in your food.
Lesson 1
Course Orientation
Lesson 2
Introduction to Pan Frying
In this lesson, you will learn and practice the technique of pan frying and will learn how to perform the water test.
Lesson 3
Searing
Lesson 4
Sweating
In this lesson, you will learn the technique of sweating and how to make a basic tomato sauce.
Lesson 5
How to Sauté
Lesson 6
Pan Tossing
Lesson 7
Course Review and Final Assessment
Practice Recipes
A few of the practice recipes you'll learn in this course.
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