Let’s cook using moist-heat techniques and dry-heat techniques.
The objectives for this module:
Required: watch and complete the recap for each lesson
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
With these cooking methods, we use liquid or steam to transfer heat directly to food.
Timestamps:
00:38 Boiling
02:26 Braising
08:36 Poaching
13:47 Simmering
16:41 Stewing
Let’s continue learning about moist-heat cooking methods.
Timestamps:
00:54 Blanching
03:03 Parboiling
05:36 Steaming
08:18 En Papillote
13:21 Cooking Rice, Grains, Pulses
18:44 Tips for Cooking Pasta
20:35 Lesson Action
Let’s move onto the dry-heat cooking possibilities
Timestamps:
02:25 Searing
03:56 Sautéing
05:58 Frying
11:28 Stir-Frying
13:56 Roasting
16:06 Broiling
18:31 Baking
19:15 Lesson Action
Note: Your “Lesson Action: Easy Stir Fry Sauce” recipe can be found in the Resources below.
Recommended: prepare a minimum of 1 recipe
Time to use even more good food cooking techniques to prepare delicious everyday meals! They’re all perfect for batch cooking future meals, utilizing zero-food-waste tips, and they all provide variations you can rely on to confidently build your own flavor profiles and creations. Use everything you’ve learned so far to make these recipes your own—you can do it.
This recipe by author, podcast host, and Master Cook Liz Moody is comfort food at its best. It’s a great recipe for batch cooking, practicing knife skills, and trying out multiple good food cooking techniques. The recipe video is loaded with helpful cooking tips and techniques that can be applied to all sorts of dishes.
This recipe uses a beloved seafood seasoning blend, plus simple ingredients and cooking techniques to create a crabcake-like fritter that can be enjoyed as an appetizer, a snack, a salad add-in, or a main meal. Improvise on size (small for apps, large for meals), and use our variation tips for extra fun. This recipe shares tips for working with watery vegetables that can also be applied when making lasagnas and casseroles.
We’ll use a cooking technique that’s usually reserved for pot roast to bring the very best out of hearty tubers and roots vegetables. By using traditional techniques on less-common ingredients, we begin to open up the creative possibilities for delicious everyday meals.
Helpful and inspiring books, articles, recipes, shopping links, and more for good food cooking.
This is a go-to stir fry sauce everyone will love.
Get more tips, options, and the printable recipe here.
Ingredients:
½ cup low-sodium veggie stock (or any low-sodium stock you like)
¼ cup soy sauce, coconut aminos, or tamari*
1 heaping tablespoon of grated, minced ginger root
1–2 tablespoons maple syrup, Sucanat, coconut sugar, or brown sugar
2 tablespoons rice vinegar, dry sherry, or apple cider vinegar
3–5 sliced scallions
1–3 minced cloves garlic
1 teaspoon toasted sesame oil
1 teaspoon arrowroot starch (optional, for thickening)
1 tablespoon orange or lime juice (optional)
2 teaspoons toasted sesame seeds (optional)
Sea salt to taste if needed
Steps:
Whisk together all of the ingredients together until well mixed and then use for your stir fry.
You can also put all ingredients except the scallions and sesame seeds into the blender and blend until smooth. Then, fold in the scallions and seeds and use for stir frying.
*coconut aminos is soy-, and gluten-free and tamari is gluten-free.
Take the Pantry to Plate Challenge, upload your experience, and earn credits to use towards future courses and goodies from Good Food Cooking School.
Knowing how to open your pantry or fridge and make what you have into something special is a must-have skill these days. We’re showing you how it’s done with this course and if you want more practice, more tools, and more reward for your efforts, grab a copy of the book that inspired Good Food Cooking School: Pantry to Plate.
Braising, frying, roasting, poaching, steaming, searing—you’ve just learned a ton of tricks that bring BIG BIG flavor to every small bite that makes up a maki (sliced sushi rolls). Sushi night isn’t just for restaurants and you can make it without fish. Take on this Pantry to Plate Challenge using the Mmmaki Template. You don’t need any fancy tools, and hint, hint: maki are a great way to clean out fridge ingredients. Fancify with some good food cooking techniques and roll ’em up.
A perfectly balanced bite of maki is the 5 Tastes in harmony, varied textures, and aroma. It’s a terrific showcase to practice this art of balance. You can do this, you have all the know-how to put into practice. And Plan B is to turn it all into a big veggie bowl (but you won’t need to). 😎
Grab your cooking journal and document what you try and why. And remember, always taste as you go. Nori brings crispy texture and salty umami. Rice brings sweetness, chewy texture, and with the tricks from the Perfect Sticky Rice in that section of Pantry to Plate, a hint of sour tang, too. The fillings and toppings are up to you.
The Challenge: Turn to page 206 in your copy of Pantry to Plate and use the Mmmaki Recipe Template to practice using some of the techniques you’ve learned. Would soft, sweet rice pair well with salty, crunchy, umami fried or roasted mushrooms? Maybe a little raw radish, or something sweet like apple with spicy jalapeño and bitter-fresh cilantro would be a magical combo?
Also think about texture—think of a balance of soft, crunchy, crisp, fatty. A perfect bite.
Required to complete The Challenge: Share one photo and your experience with the Challenge in the fields above.
Optional, but encouraged: Share in the private classmates group and show us your creations on Instagram (tag @YumUniverse and #pantrytoplate).
Earn 3 Credits = $3
Complete the Challenge and once approved by our team, you’ll earn 3 credits (= $3) to use towards a future course enrollment or product offered by GFCS. The more Challenges you complete the more credits you earn.
Sometimes you want more or less than the serving amount a recipe creates—use this handy cheat sheet to upsize and downsize a recipe.
A quick reference guide for oils and their smoke points.
Learn how to prevent a grease fire and how to safely put one out.
If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to create a variety of dishes with herbs. You can always reference the Ingredient Index, too.
If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to develop and balance the five tastes in a variety of dishes.
These are some of the tools and appliances we’ll be using throughout this course. Some are essential, and some are just nice-to have. We’ve listed them here for shopping convenience.
Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.
Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.
A healthy cookbook written by podcast host and Master Good Food Cook, Liz Moody, featuring more than 100 recipes designed to share and nourish your body and soul.
150 veg-powered, gluten-free recipes for all eaters—written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)
100 recipes + 30 recipe templates to help you create incredible meals from what you have on hand—as seen in O Magazine and on Oprah.com. Written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)
Learn to make gluten-free baked goods like sourdough, quick breads, flatbreads, sandwich loaves, and cookies with wholesome, minimally processed ingredients.
If you like smoothies, you’ll love Glow Pops. Podcast host and Master Good Food Cook, Liz Moody, takes your favorite treat to the next level with nutrient-filled recipes that will make you glow from the inside out.
