Cooking With Spices

[LeeAndro]

Last updated 4/2018MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.53 GB | Duration: 1h 39m

Learn how to add Bold & Delicious Flavor to Dishes

What you'll learn
Effectively use cooking techniques to create delicious meals using a variety of spices for future meal planning.​

Requirements
Students will need to have basic cookware and have most ingredients on hand to execute the recipes.
Description
Welcome to Cooking with Spices-Learn how to add Bold & Delicious Flavor to Dishes! In this course, you will learn a variety of cooking techniques, such as "sauteing" "toasting" and other helpful techniques used to create tasty dishes of various cuisines using spices. Before leaping into the course and so that you understand upcoming cooking lectures, there is helpful background information about spices and the foundation of how they are used in each cuisine which I call "flavorprints." After each lecture its encouraged to try something that is covered in that section. Some dishes to look forward to making are Arroz con Pollo (Spanish Chicken & Rice) Shrimp & Sausage Gumbo & Jamaican Style Peas & Rice.

Overview

Section 1: Welcome to the World of Spices: How to use Spices in Cooking for Optimal Flavor

Lecture 1 Introduction

Lecture 2 Overview of Course

Lecture 3 What are spices An Introduction

Section 2: The World of Spices: "Flavorprints"

Lecture 4 Flavorprints of Latin American, Indian, Creole (West African influenced) China &

Lecture 5 Flavorprint: Latin American

Lecture 6 Flavorprint: India

Lecture 7 Flavorprint: Jamaica

Lecture 8 Flavorprint: China

Lecture 9 Flavorprint-Creole West African

Lecture 10 (Activity) What are Spices Create a Recipe of your own

Section 3: Ground or Whole Spices: The choice is yours!

Lecture 11 Whole Spices

Lecture 12 Ground Spices

Lecture 13 Storage of Spices & Tips

Lecture 14 (Activity) Go to an ethnic grocery store such as an Asian or Indian Supermarket

Section 4: Proper Culinary Techniques when using Spices

Lecture 15 Dry Pan Roasting Whole Spices

Lecture 16 Sauteeing spice pastes in oil and other aromatics

Lecture 17 Recipe-China-Szechuan Paste

Lecture 18 (Activity) Try practicing one of these techniques or both.

Section 5: Spice Pastes & Spice Rubs. What's the difference

Lecture 19 Spice Pastes & Spice Rubs

Lecture 20 Recipe-India-Madras Curry Paste

Lecture 21 Recipe-Latin American-Sofrito

Lecture 22 Recipe (Latin American) Annatto Oil

Lecture 23 (Activity) Make one of the spice pastes listed in this section. S

Section 6: Lets Get Cooking! Using spices for Flavor

Lecture 24 (Chinese) Recipe -Stir Fried Noodles with Shrimp & Szechuan Paste

Lecture 25 Recipe (Creole-origins of West Africa) Shrimp & Sausage Gumbo,

Lecture 26 Arroz con Pollo (Latin American)

Lecture 27 Beef Madras-(Indian)

Lecture 28 Recipe (Jamaica) Jamaican Beef Patties, Peas & Rice, Jerk Rubbed Chicken

Lecture 29 Jamaican Rice & Peas

Lecture 30 (Activity) Test one of these global recipes at home with these techniques

Section 7: Conclusion

Lecture 31 Additional Resources-Recipes in this Course

Lecture 32 Thank you!

This course is for home cooks of all levels and who are looking for new ways of creating dishes with spices. This class is not for home cooks with no basic cooking skills.

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