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🔥 Course 3

Heat and Cooking Methods

Dry heat or moist heat, simmer or boil, shimmer or smoke: learn to read heat so food browns, turns tender and comes out safe.

5 lessons, about 33 minutes in all, plus a practice drill for each.

  1. 1. Dry Heat vs. Moist Heat6 min
  2. 2. Boil, Simmer or Poach? How to Read the Bubbles6 min
  3. 3. How to Sear Meat for a Deep Brown Crust7 min
  4. 4. Smoke Points and Pan Heat7 min
  5. 5. Safe Internal Temperatures for Meat, and Why Resting Matters7 min

Start lesson 1 →