Anandhu's profile, qualifications and contact details have been verified by our experts
Anandhu
- Rate RM9
- Response 1h
RM9/h
See Cooking tutors
This tutor is currently unavailable
- Cooking
- Baking
- Traditional Cooking
- Italian Cooking
- Culinary Dressage
- Brewing beer
Final year student of Indian Institute of hotel management and Catering tech. TVM.
- Cooking
- Baking
- Traditional Cooking
- Italian Cooking
- Culinary Dressage
- Brewing beer
Lesson location
About Anandhu
I am a professionally qualified chef with a wide range of skills in north and south Indian cuisines.I do follow the conventional procedures during the cooking process to make my food more healthier and hygenic. So, its your wish to live healthy and eat healthy, thereby mine..
See more
About the lesson
- All levels
- English
All languages in which the lesson is available :
English
Steaming
This method involves cooking with the steam that rises from hot liquid. To steam, fill a pot with a few inches of water and fit the pot with a steamer basket. Bring the water to a boil; add your seafood or vegetables to the basket, and cover the pot. Steaming is considered a healthy option for cooking since it keeps many of the food’s nutrients in tact.
Blanching
Blanching involves quickly submerging vegetables in boiling water and then immediately transferring the cooked food to an ice water bath. This last step is referred to as “shocking,” and it’s used to stop any further cooking from residual heat. Blanching is often used to maintain the color, flavor, and texture of a food.
Poaching
This method uses nearly simmering water (160F to 180F) to cook delicate ingredients, like eggs, poultry, vegetables, and fruit. Poaching can also be used to infuse a particular food with flavor, depending on the liquid and aromatics used. Like steaming, poaching is considered a healthy cooking technique since it uses liquid, not fat, as a heat conduit.
Searing
Searing uses high heat to cook food and keep juices in tact through formation of a delicious golden crust. To achieve the perfect sear, the pan must be very hot, but not smoking. The food must also be patted dry, as adding moisture to the pan will create steam. Add just enough oil to coat the surface of the pan, and allow the food to cook uninterrupted for a few minutes on each side, until the crust has formed.
See more
Rates
Rate
- RM9
Pack rates
- 5h: RM45
- 10h: RM90
online
- RM9/h
Similar Cooking tutors in Kovalam
Zarish
Kuala Lumpur & online
- RM45/h
Tan
Shah Alam
- RM80/h
- 1st lesson belanja
Zarafshan
Kuala Lumpur & online
- RM45/h
Iam
Seri Kembangan & online
- RM70/h
- 1st lesson belanja
Eric
Kuala Lumpur & online
- RM200/h
- 1st lesson belanja
THEVA
Kajang & online
- RM80/h
- 1st lesson belanja
Jeyashri
Sitiawan & online
- RM40/h
- 1st lesson belanja
Joriel
Cyberjaya & online
- RM50/h
- 1st lesson belanja
Rawan
Subang Jaya & online
- RM45/h
- 1st lesson belanja
Ejaz
Sungai Dua & online
- RM60/h
- 1st lesson belanja
Ku Muaz
Kuala Lumpur & online
- RM75/h
- 1st lesson belanja
Esther
Subang Jaya
- RM80/h
- 1st lesson belanja
Giovanni
London, United Kingdom & online
- RM327/h
Tanya
Noisy-le-Grand, France & online
- RM188/h
- 1st lesson belanja
Suzie
London, United Kingdom & online
- RM273/h
Eddie B
London, United Kingdom & online
- RM273/h
- 1st lesson belanja
Anna
Sydney, Australia & online
- RM168/h
- 1st lesson belanja
Anna
New York, United States & online
- RM207/h
Ravinder
Bengaluru, India & online
- RM22/h
Alaa
Montréal, Canada & online
- RM218/h
-
See Cooking tutors
