You can even use a different poaching liquid such as coconut milk, vinegar mixed with water, or red wine, depending on the flavor you want. If you don’t want to use white wine to poach salmon, you can substitute chicken or vegetable broth.

Instruction focuses not just on how to cook, but why recipes work and what can go wrong so you can avoid common mistakes. Membership costs around $10 per month or $99 per year, but Rouxbe often offers discounts on their annual membership, as well as a seven-day free trial.

How to roast salmon in the oven

Finally, to grill acorn squash, wrap squash halves tightly with tin foil and cook over low flames until tender. Once cut, you can tightly cover any uncooked portion with plastic wrap and refrigerate for up to four days, or cook the squash and freeze it for as long as a year. Stored at room temperature, an acorn squash will last one or two months; to determine if one has gone bad, slice it in two. Slimy, gray seeds are an indicator that the squash has turned.

If you’re interested in learning the basics, a course such as Essential Cooking Skills would be an ideal place to start. If you are focused on staying healthy, which is top of mind for many right now, check out Healthy Cooking Fundamentals. With over 200,000 online courses available, Udemy offers a variety of food-related and culinary courses taught by instructors around the country. You will also get a small assignment after each lesson to practice what you’ve learned.

How to Cook Jasmine Rice in the Rice Cooker

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Alternatively, the foods themselves can release water. A favorite method of adding flavor to dishes is to save the liquid for use in other recipes. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients; this is a critical component of both stewing and sauce making. Set the Dutch oven over high heat and bring to a boil. Whisk in the baking soda and ¼ cup barley malt syrup.