In Unit 11: Dry-Heat Cooking Methods, much to my shagrin, I learned that dry heat cooking methods encompass many of the most common cooking methods--from pan frying and sautéing to shallow and deep frying. I learned the proper way to pan fry, sauté, sear, stir fry, and sweat. And I even got to try my hand at pan tossing. This has proven to be something that I will have to master over time with practice.
unit eleven
DO sweat the small stuff!
As part of Unit 11, there was an graded activity that involved sweating minced garlic for a study in flavor development. I was then instructed to write my thoughts and observations on the results.
quookie 