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Anandhu
- Rate UGX 7,904
- Response 1h
UGX 7,904/hr
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- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Traditional Cooking
- Italian Cooking
- Culinary Dressage
- Brewing beer
Final year student of Indian Institute of hotel management and Catering tech. TVM.
- Food and Nutrition (Culinary Arts)
- Bakery and Confectionery
- Traditional Cooking
- Italian Cooking
- Culinary Dressage
- Brewing beer
Lesson location
About Anandhu
I am a professionally qualified chef with a wide range of skills in north and south Indian cuisines.I do follow the conventional procedures during the cooking process to make my food more healthier and hygenic. So, its your wish to live healthy and eat healthy, thereby mine..
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About the lesson
- All Levels
- English
All languages in which the lesson is available :
English
Steaming
This method involves cooking with the steam that rises from hot liquid. To steam, fill a pot with a few inches of water and fit the pot with a steamer basket. Bring the water to a boil; add your seafood or vegetables to the basket, and cover the pot. Steaming is considered a healthy option for cooking since it keeps many of the food’s nutrients in tact.
Blanching
Blanching involves quickly submerging vegetables in boiling water and then immediately transferring the cooked food to an ice water bath. This last step is referred to as “shocking,” and it’s used to stop any further cooking from residual heat. Blanching is often used to maintain the color, flavor, and texture of a food.
Poaching
This method uses nearly simmering water (160F to 180F) to cook delicate ingredients, like eggs, poultry, vegetables, and fruit. Poaching can also be used to infuse a particular food with flavor, depending on the liquid and aromatics used. Like steaming, poaching is considered a healthy cooking technique since it uses liquid, not fat, as a heat conduit.
Searing
Searing uses high heat to cook food and keep juices in tact through formation of a delicious golden crust. To achieve the perfect sear, the pan must be very hot, but not smoking. The food must also be patted dry, as adding moisture to the pan will create steam. Add just enough oil to coat the surface of the pan, and allow the food to cook uninterrupted for a few minutes on each side, until the crust has formed.
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Rates
Rate
- UGX 7,904
Pack prices
- 5h: UGX 35
- 10h: UGX 70
online
- UGX 7,904/hr
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