101.school
CoursesAbout
Search...⌘K
Generate a course with AI...

    13 week cooking course

    Receive aemail containing the next unit.
    • Introduction to Cooking
      • 1.1The Importance of Cooking
      • 1.2Basic Kitchen Tools
      • 1.3Safety in the Kitchen
      • 1.4Essential Cooking Techniques
    • Understanding Ingredients
      • 2.1Common Spices and Herbs
      • 2.2Seasoning Techniques
      • 2.3Types of Proteins, Carbs, and Veggies
      • 2.4Ingredient Pairings
    • Making Breakfast
      • 3.1Egg Cooking Techniques
      • 3.2Baking Bread and Pastries
      • 3.3Healthy Smoothies/Juices
      • 3.4Breakfast Around the World
    • Lunch Creations
      • 4.1Salad Compositions
      • 4.2Savory Soups
      • 4.3Sandwich Artistry
      • 4.4Quick, Nutritious Lunches
    • Dinner Delights
      • 5.1Perfectly Cooked Meat
      • 5.2Vegetable Techniques
      • 5.3Complex Carbohydrate Dishes
      • 5.4Plating and Pairing
    • World Cuisine: Asia
      • 6.1Intro to Asian Spices
      • 6.2Asian Noodle Dishes
      • 6.3Asian Rice Dishes
      • 6.4Traditional Asian Desserts
    • World Cuisine: Europe
      • 7.1Italian Cooking Basics
      • 7.2French Culinary Techniques
      • 7.3Spanish Cuisine
      • 7.4British Food Traditions
    • Desserts
      • 8.1Basic Cake Baking
      • 8.2Pie Making Basics
      • 8.3Making Ice Cream and Sorbets
      • 8.4Chocolate Treats
    • Baking and Bread Making
      • 9.1Different Types of Dough
      • 9.2Kneading Techniques
      • 9.3Sourdough Bread
      • 9.4Sweet Pastries
    • Vegan and Vegetarian Cooking
      • 10.1Proteins for Vegan/Vegetarian Cooking
      • 10.2Interesting Salads
      • 10.3Hearty Vegan and Vegetarian Meals
      • 10.4Vegan/Vegetarian Desserts
    • Gluten Free Cooking
      • 11.1Gluten Free Ingredients
      • 11.2Gluten Free Baking
      • 11.3Gluten Free Meals
      • 11.4Gluten Free Desserts
    • Healthy Eating and Nutrition
      • 12.1Understanding Food Labels
      • 12.2Making Healthier Swaps
      • 12.3Balanced Meal Planning
      • 12.4Cooking for Physical Well-being
    • Kitchen Finale and Consolidation
      • 13.1Review of Techniques
      • 13.2The Food and Wine Pairing
      • 13.3The Perfect Dinner Party
      • 13.4Course Reflection

    Lunch Creations

    Mastering the Art of Savory Soups

    primarily liquid food

    Primarily liquid food.

    Soup is a versatile dish that can be tailored to suit any taste or dietary preference. It can be a hearty meal in itself or a light accompaniment to a main dish. This unit will guide you through the basics of soup making, from creating homemade stocks to exploring the use of herbs and spices.

    Types of Soups

    There are three main types of soups: broth-based, cream-based, and pureed.

    • Broth-based soups are clear and light, made with a base of stock or broth and filled with vegetables, meats, or grains. Examples include chicken noodle soup and minestrone.

    • Cream-based soups are rich and creamy, often made with a base of milk or cream. They can be pureed or have chunks of vegetables or meat. Examples include clam chowder and cream of mushroom soup.

    • Pureed soups are smooth and often thick, made by pureeing vegetables, fruits, or legumes and then simmering them in stock or broth. Examples include butternut squash soup and tomato bisque.

    Making Homemade Stock

    Homemade stock is the foundation of any good soup. It's made by simmering bones, vegetables, and herbs in water. The process extracts flavors and nutrients from the ingredients, creating a flavorful liquid that can be used as a base for soups.

    Here are the basic steps to making homemade stock:

    1. Gather your ingredients. For a basic stock, you'll need bones (chicken, beef, or fish), vegetables (onions, carrots, and celery), and herbs (parsley, thyme, and bay leaves).

    2. Place the bones in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer.

    3. Add the vegetables and herbs to the pot. Continue to simmer for several hours.

    4. Strain the stock through a fine-mesh sieve, discarding the solids. The stock can be used immediately or stored in the refrigerator or freezer for future use.

    Using Herbs and Spices in Soups

    Herbs and spices are essential for adding depth and complexity to your soups. They can be added at different stages of cooking to achieve different effects.

    • Whole spices like peppercorns, cloves, or star anise can be added at the beginning of cooking to infuse the soup with their flavors.

    • Dried herbs like thyme, rosemary, or oregano can also be added early in the cooking process, as they need time to release their flavors.

    • Fresh herbs like parsley, cilantro, or dill should be added at the end of cooking, as their flavors are delicate and can be lost with prolonged cooking.

    • Ground spices like cumin, coriander, or turmeric can be added in the middle of cooking. They should be cooked in a little oil or butter before adding the liquid to the soup, a process known as "blooming," which helps to release their flavors.

    Preparing a Variety of Soups

    Now that you understand the basics, you can start experimenting with different ingredients and flavors. Try making a classic chicken noodle soup, a creamy potato leek soup, or a spicy lentil soup. Remember, the best soups are made with fresh, high-quality ingredients and a lot of love. Happy cooking!

    Test me
    Practical exercise
    Further reading

    Buenos dias, any questions for me?

    Sign in to chat
    Next up: Sandwich Artistry