1: Intro to Cooking
Cooking can then be divided into two general approaches depending on how this heat is transferred: moist-heat cooking and dry-heat cooking.
Timestamps:
02:27 Oil & Smoke Point
05:58 Bouquet Garni
10:18 Thickening Sauces, Soups & Stocks
12:22 Maillard Reaction
13:14 Deglazing a Pan
14:55 Mise en Place
17:13 Lesson Action