A simply step by step Thai cooking course with friend’s home cooking style. There is nothing difficult for you anymore because your instructor, Mint, was a cooking instructor at the cooking school in Chiang Mai so she knows how to make it easy for you even you are a beginner. All the questions she was asked about cooking will be answered in the course such as what can you use to substitute some ingredients you don’t have in your country or what can you use to substitute some ingredients if you have a food allergy. After finish the course you will be able to cook Thai food for your family and friends in the way you cannot believe yourself that you can make the amazing dishes! How cool is that!

A Whole New World of Culinary Knowledge that will Broaden your Horizons and Change your Life Awaits!  Hit the Kitchen! ____________ The following is a brief Description of the course and lessons.  It is also available for download in the first lesson! ____________ Cooking with Chef Chris Young – Delicious Panamanian Cuisine Hit the Kitchen to Create Panamanian Cuisine, Foods, Dishes, and Desserts. A Latin Culinary Experience like no other! Section 1 – Intro to Cooking in Panama Welcome to my course on Cooking in Panama I will help you discover the joy and ease of creating Panamanian cuisine. Lecture 1: Discovering the joy of cooking Panama style At the end of the course students will be able to: Feel confident when going to the store Rethink the use of vegetable, fruits, spices, meats, poultry and fish Learn that spices can change everything Go to the grocery store excited for what they will find Refresh each day with a new creative idea Find elements of fun in the kitchen Remain inspired to learn more Be more creative in the kitchen Mix ingredients together to make savory dishes Create a change in what cooking has taught you Add elements to their diet never thought as possible Walk away from the online cooking courses having a whole new mentality and a great passion for cooking! Section 2 – Introduction to the Theory of Kitchen Essentials Students will gain important knowledge about basic kitchen and cooking essentials. Lecture 2:  This is the beginning of it all.  Learning the basics in the kitchen, anf all that goose with that including food prep, care, and understanding of the process.  I am going to make it simple for you. Here are highlights of this lesson: What is a Chef? Decipher a Recipe Food sanitation and keeping your food safe Washing raw ingredients How to measure ingredients Mise en Place Essential knife skills Understanding seasoning Building your foundation for maximum flavor Herbs and Spices. I will teach you to put into practice these concepts throughout the different meals and cuisine that we create together in this class. See you in the kitchen. Lecture 3 – Mis en Place: This is where it all begins in the kitchen! You gather your ingredients, Cut and prepare them for the meal. Gather ALL your utensils Gather your pots, and pans Arrange them so you can embark on a journey of exquisite eating Once ALL this is done.  You are ready to begin the next phase of the meal prep.  The cooking Section 3 – Creating the Chicken Curry and Octopus Curry Students will learn how to make very tasty easy Coconut Chicken Curry and Octopus Curry from a simple recipe. Lecture 4: How to Make Chicken Curry the Panamanian Way One of my favorite dishes to make, so quick and easy, definitely a crowd pleaser, spice it up with Bocas Del Toro Hot sauce Recipe found in the cookbook. I've created my mis en place and now, it's time to roast it. A tasty delight, and favorite dish here in Panama. Lecture 5: Plating the Chicken Curry you cooked from the simple Chicken Curry Recipe. A perfect blend of habanero and spices makes this Bocas Del Toro specialty a gem to have in your kitchen. That's a great tasting Chicken curry. Lecture 6: What is the best way to cook octopus in Panama - Octopus Curry Have you ever seen what's inside the Octopus? Or how to prepare it for cooking? I have a sure-fire way to create a succulent and tender Octopus for all your octopi's dishes and recipes. As my friend says, "It tastes a little like lobster." when I gave him a taste. This will help ensure your octopus curry is a success. Lecture 7: Cooking Octopus Curry on the grill We've boiled our Octopus. Now, comes time to grill it and actually create the curry.  It is a slightly different order than the chicken curry. Check it out! Lecture 8: Plating the Octopus Curry with Crunchy Rice Plating the Octopus Curry with Crunchy Rice Yum Yum this full proof way to cook octopus will get it tender and succulent every time!! Panamanian Octopus Curry.  An easy recipe to make. Section 4 – Ceviche and Patacones Students will learn to Select the right seafood and cook Ceviche without heat and make Patacones the Panamanian way Lecture 9: Students will learn to Select the right seafood and cook Ceviche without heat and make Patacones the Panamanian way Miguel is my go-to man when it comes to Panama sea food.  He has a great selection Snook, Grouper and so much more. Here he is cutting, gutting, and fileting a Snook to show me. I'll select a grouper and bring him into the kitchen to cut, gut, and filet for us!  It is a beautiful fish Lecture 10: Ceviche - Miguel CUTS Grouper for Ceviche Yes! It's time to prepare the Grouper for Ceviche.  I will show you how to choose the freshest fish for all your sea food meals. Here I bring Miguel to cut, gut, and filet this beautiful fish and then I will finish up with the final preparations of the choice cut of meat. Lecture 11: Ceviche - Preparing the Vegetable Mis en Place for Ceviche The fun part of preparing the Mis en Place of the veggies.  Get everything in order.  Get all your veggies in a row. Washed, and cut to perfection.  We set up for the Ceviche show. Lecture 12: Ceviche - Fileting and Prep of Grouper for Ceviche Cooking Selecting and cutting the final pieces of the select cut of meat that we have from the grouper. What a great fish! Lecture 13: Ceviche -COOKING the fish without heat Cooking without HEAT !!!!!   WHAT!!!! You got it. A quick mix with the lime juice and then the veggies.  Yummy Yummy! Lecture 14: :Patacones - Stripping the Plantain for Patacones This is more of a challenge then you may think.  It's all good though and once to select the plantain and peel it, you're ready for the Patacones! I'll show you how here in this lesson. Lecture 15: :Patacones - The first cooking We soak the cut patacones in the water and cook it twice. Here is the first cooking.  Getting them ready for the smashing. Lecture 16: :Patacones - Smashing and the 2nd Cooking Yum Yum this full proof way to cook octopus will get it tender and succulent every time!! Panamanian Octopus Curry.  An easy recipe to make. Lecture 17: Ceviche and Patacones - Plating the Panamanian Dish Thin ad crispy or thicker and softer, these go great with our ceviche that has been cooking for just a few minutes. I love this dish! Section 5 – Fruit Selecting, Gathering and Deciding for Panama Foods and Dishes PREP Students will learn to identify the Right fruit for various dishes including Ceviche, salads, and a good strong drink Lecture 18: Visiting Manuel's Fruit Truck, and Picking limes for Ceviche and Salad I love it when Manuel comes to visit my restaurants. He has some of the best Panamanian fruit around! We'll stand around and talk about the season, the fruits, and I'll pick his brain on some local favorites to add to my kitchen preps. Likewise, I like to go into my backyard trees when I can and chose Limes for my Ceviche. I have to test a few to make sure they are ready to be used to cook raw seafood without heat. Only when they are very acidic do they get the nod. A very special lime to be sure.  Many don't make the cut. Section 6 – Panamanian Salads and Desserts with Pineapple, Papaya, and Mango. Students will get excited to see how easy it is to create a fruit salad from local Mango and Papaya and finish with a sweet Pineapple Caramel Dessert Lecture 19: Students will get excited to see how easy it is to create a fruit salad from local Mango and Papaya and finish with a sweet Pineapple Caramel Dessert Mangos and Papaya are year-round favorites Panamanian foods down here in the country of Panama. This appetizer adds sweet and tangy flavor to any meal, and make a great addition to any Panamanian cuisine, morning, noon, or night. Lecture 20: Students will get excited to see how easy it is to create a fruit salad from local Mango and Papaya and finish with a sweet Pineapple Caramel Dessert Mangos are delicious, but fresh off the tree can land you in the hospital!! Wash it off before eating, the milk of the fruit is in the poison ivy family. Mangos are big, messy wonderful fruit. Enjoy the flavor and taste. Papaya are one of those things that you love or hate, I personally think the smell of the fresh flesh is that of vomit, however with a dash of lime the whole flavor profile changes to a different world! Use these fruits together to make a refreshing salad, that literally could be served at Breakfast, Lunch or dinner! Section 7 – Making Sweet and Tangy Pineapple Dessert from local ingredients Students will learn to make a Pineapple Caramel Dessert and a favorite drink from Pineapple Lecture 21: Pineapple Caramel -Prepping the Pineapple for Roasting and Saucing Cutting the Pineapple for this succulent Panama favorite is where we start in this beauty.  And why not - Pineapples are around $1.00 here in this beautiful land Lecture 22: Pineapple Caramel - Roasting Pineapple to Caramelize the sugars I love watching the flames as I roast these pieces to caramelize the sugars for the dessert. Come join me! Lecture 23: Pineapple Caramel - Creating the Sauce from sugar cane and other local food Add caramel sauce to grilled pineapple for a fun afternoon snack or a local dessert! Remember, Pineapples in Panama are around $1. How much do you pay for your Pineapple??????????? Section 8 – Making the Chicha Fuerte (A Strong Drink - Like Wine.) Students will learn to make a local favorite - a ferments wine made from Pineapple Lecture 24: Making Chicha Fuerte (Strong Drink) in 5 days.  Start to finish This fun drink is super easy, and is very popular. What else are you going to do with your pineapple peels anyway??!!?? Section 9 – Panama Rice - Con Colon.  We call it Crunchy rice. Students will learn to make rice that is soft and crunchy to appeal to the gentle and hearty palette of the guest. Lecture 25: Rice - cooking it, from start to finish. Easy to do! Kinda care free, and amazingly simple and delicious. Our favorite is the crunchies! The best thing about rice, is it's even better the next day for fried rice and rice and eggs! I walk you through how to cook this delicious Panamanian dish that adds depth to your meals. Rice, con colon, that's how we say it here in Panama! Section 10 – Panamanian SanCocho - A hearty soup for friends and family a like - Students will learn how to make the hearty, warming stew. See why it is called the healer Lecture 26: SanCocho - Prepping the Chicken and the vegetables. Gathering all your roots, veggies, and meat for this down-home Panamanian sancocho recipe makes this delicious soup a wonderful prep in your kitchen. Here we gather and prepare our Mis en place for creating this heartwarming soup. Lecture 27: SanCocho - Cooking this delightfully warming stew the Panamanian way. Let's get to it! We cook our soup from the first sizzle of the chicken to the simmering of the finished pot! Get ready for a delicious meal. Lecture 28: SanCocho - Plating this lovely, heartwarming Panamanian specialty stew. Panamanian Band-Aid!! It will cure the hangover, heal the soul and strengthen you!! This is basically the Panamanian version of Chicken noodle soup! This soup is available everywhere in the country. This is like your Grandma's chicken noodle soup, but next level!! Locally old chickens (Galliana de Patio) are used and this soup is cooked for many hours and thickened with Yuca and Taro root. Here its often served with chicken on the bone, which makes it fun to eat, very rustic or caveman style!! Section 11 – Special Practice Lesson - Learning and Practicing to Sauté for better cooking. Student will learn and Practice sautéing to become a better cook, and feel confident in the kitchen doing so. Lecture 29: Sautéing Rice - Practice makes Perfect! Anyone can do this.  Grab a skillet, grab some dry rice, and find a forest, or bridge, or just your back yard.  A great way to practice sautéing! Learning the best Easy Panamanian cuisine.  Simple Coconut Curry Chicken.  Tender Octopus Curry, Patacones the Panamanian way! A whole new world of culinary knowledge that will broaden your horizons and change your life awaits! ________________________

Norihito Shoji, a Japanese chef, will introduce you how to make ramen at home. We’ll tackle the important components of ramen — broth, seasoning, noodles, and toppings. our goal is to provide a professional taste while staying in the comfort of your own home. The course was directed by the International Emmy Awards nominated director, Yosuke Hosoi. We enjoyed making these videos and hope you like them as well.

Seasoning and spices are a way to bring cultures from around the world right to your very own kitchen.  They are an essential part of bring family and friends together and making a bland meal into a great meal. Creating savory and sweet combinations at a fraction of the cost of the commercially made spice mixes. Try Out The Blackened Seasoning In the FREE preview.  It taste amazing and one of my favorites. Read the back of a table and you'll notice some commercially-produced seasoning mixes are often full of fillers, preservatives, coloring agents and allergens ( to those sensitive).  I like to know what I am eating.  I'd rather just have the spice and not have to deal with silicon dioxide, yellow #5, annatto which I am allergic too, Soy filler, natural and artificial flavors (Unknown allergens) or spices (also unknown allergens). Some seasoning blends I can't even find in the store, which makes giving them as gifts to family, friends, and coworkers all the more special.  They get to bring home the taste of another country that they might have never visited or food they may have never tried all because of you. In this course I show you how to make seasoning like you would find at the store that in my opinion taste fresher and better. As well as seasoning that you might never find in any store ever.  It's easy and fun. Great As Unique One Of A Kind Gifts! One thing I remember as a child was making spice blends with my grandmother.  She was a professional baker for years, as well as a great cook. Imagine if your a mommy, a grandmother, father, uncle, just sitting down with your kids and making a seasoning mix together, bottling it up and then   hearing about how they gave it to their teacher for christmas. How about cooking with that seasoning blend you two spend time making together for tonight's dinner and watching how proud they are to have helped.  You can even make them in charge of creating the seasoning and they can just follow along with the video. One of the great things I loved as a child was just trying new foods.  Trying new restaurants.  I loved food, still do.  Though I try to be healthier now.  And look out for my health I love the adventure of trying something new. I hope you do too. I bet your wondering Will it be good?  Will I like it? Tr y the free Preview for Blackened Seasoning for dinner . If you like it come back Get The Course Today . So what can you learn inside: Learn mixing and measuring techniques for delicious food Bring your family into the mix for making seasoings How to properly cook herbs and spices to bring out authentic flavors from around the world. Easy to follow along videos How to package it And Recipes Try Out The Blackened Seasoning In the FREE preview.  It taste amazing and one of my favorites. Let me share with you a personal story about myself and why making home made seasonings is so important to me... For about 3 years I was always sick.  My stomach hurt.  I would randomly get bloated. I couldn't concentrate very well.  Always tired.  I would have random fevers.  I actually thought I had a really bad flu at one point and went to an urgent care.  They pushed on my belly and ouch I cried.  They had me rush to the Emergency room.  My appendix had burst they said.  I was put in surgery and actually my intestines had enlarged and were covering up my appendix that was already leaking and gangrene.  They said it must have been doing that for a period of months.  The surgeon said it literally disintegrated in his hand.  Along with my appendix they had to remove 15 pounds of intestinal mush and she my good intestine parts back together.  Most intestines only weigh about 11 pounds.  Anyway I spent 9 days in a hospital room on antibiotics, almost put on oxygen permanently, at one point I was getting worse. The unit I was in was the telemetry unit for patients that need constant monitoring.  Every four hours a new iv, shots, blood taken every morning and night.  When I was there like 10 patients in the 20 room until had died.  I had to walk the hallways with my Iv to get my intestines to work again, watching code reds randomly happen and people not coming back from it. I was told many times I am lucky to be alive and I am.  I'll take the giant scar on my stomach that they used to cut me open any day. So I recovered over several weeks when I got home, sleeping in a recliner, taking all the pills, pain killers, etc... But I even after I still wasn't feeling right.  I went to my Surgeon, Went to my primary Doctor and this is what happened.... Without knowing it I had been poisoning myself.  I am allergic to legumes (soy, peanut butter, beans, etc, tree nuts, and nuts.  Things I ate on a regular basis. So why did I tell you this story....? Well ONE In case this is you and like me you had no idea..... And Two To encourage you to read the back of labels for yourself and your families health For example The word spices, artificial and natural flavor, can mean anything like soy, nuts, gluten egg, coloring agents, you don't know. More and more kids are developing allergies.  So please pay attention to how your children react to food as well as yourself. Even if you don't buy this course thats ok....check out the FREE preview for Blackened Seasoning . Give it a try and enjoy... All the Best and with love, John Thomas Mattison.

This is a simple introduction to some fun keto recipes if you are overwhelmed or bored with ketogenic cooking. There are recipes such as keto shepherd's pie, a keto pizza crust, an amazing cheesecake and even bread! This is a place to find some out of the box recipes to keep you from feeling deprived! Many times, when someone starts a ketogenic diet, they are afraid it will be no fun and they will be bored in the kitchen. This does NOT have to be the case. If you love sweets, there is a recipe for you! If savory is your thing, we have you covered. We even have a recipe for Keto cloud bread. This course is designed to give you some EASY "go to's" if you are stuck or feel diet deprived. Let's have some DELICIOUS fun! A ketogenic lifestyle change can mean excitement in the kitchen if you let it!

**Course Updated - Oct 2018** Life is all about compromises, right? Well, if you think you can ignore your bad eating habits just because you exercise regularly, think again. Unfortunately, spending an hour of rigorous exercise in the gym for a greasy double cheeseburger or relying on a good metabolism to take the place of healthy eating habits completely misses the point of living a healthy lifestyle… Eating a healthy diet is far from simple, simply because we humans are very complex beings. We may have it in the back of our minds that we are eating to fuel our bodies, but we actually make the majority of our food choices based on their enjoyment factor. And that is the main reason why it has become so tough in today’s world to switch to a healthy eating habits because we are just not ready to give up on the taste factor and the happiness it brings with it. Well… what if I tell you can still choose a healthy option? You just need to avoid one things, and that is “OIL” Don’t worry, I am not telling you to eat bland food or make your mind to switch to eating boiled food only. In my course I have explained the magic techniques that is required to cook delicious no oil food. I have provided 9 recipes for you to start with and I will keep adding more recipes. I would appreciate your participation in learning new techniques of no oil cooking and I will look forward to hear from you in the discussion section about what are you interested in learning more and I promise to create it for YOU. My mission is to create a community of healthy eating people who doesn’t follow a crash diet to achieve result rather make lifestyle change to create a HEALTHY YOU

Learn Body constitution and imbalances Learn Ayurvedic Lifestyle Understand Natural alignment to Life forces Tailor diet and daily routine to prevent future illnesses. By helping your family enjoy a balanced physiology, you can gain perfection at the level of consciousness, mind, body, and behavior. When Vata, Pitta and Kapha are in balance, the mind and body are at peace, then there are no obstacles for spontaneous growth and development. The appetite is good, elimination is good, thirst and hunger levels are good.

Do you struggle with finding low-sodium food options to fill you up and satisfy your taste buds?!?! If you answered yes, then this is the course for you! Enroll today to receive immediate help in lowering the sodium for your loved ones! Do you struggle with finding low-sodium recipes that are easy to prepare, look terrific, and taste great?!?! Udemy provides a 30 day money return for all COURSES. You have nothing to loose and a whole low sodium life ahead of you to gain. Join me in attacking sodium every day. This course is full of ideas to help you keep daily sodium low, over 15 downloads (recipes & tip sheets), and extra tips in the lectures to help lower your sodium intake. LOW SODIUM WATCHERS - It's dangerous to take even a day off of watching your sodium! This course will teach you how to stay on your low sodium food program!!! In this course, I'll share what you need to know to enjoy low sodium meals !!! I created this course for people just like you. Why? Because when my husband was diagnosed with congestive heart disease I was DESPERATE for an answer to "How can I cook for him?". After months of research, tweaking recipes with low-sodium ingredients, and testing the results on my family (some great... some not so great) I have a enough heart healthy, low sodium recipes to fill a cook book!! I'm so excited to share what I've learned with you!! My goal is to make your journey to cooking low sodium easier, and to provide you with information that will enable you to have food that may become your family's new favorites! In this course, l provide the background you'll need to create delicious low sodium meals, and the information to start your journey to becoming a low sodium chef for your family and friends! I'm Judy, The Sodium Attacker, and I'm always looking for ways to reduce sodium and keep the flavor! YOU can be the sodium attacker for your family! Upon completion of this course, you will learn How to prepare truly great entrees, sides, and snacks Where sodium hides Why it is critical to read food labels, and what you can learn The importance of knowing sodium content of every ingredient in every recipe Low sodium cooking DOES NOT have to be bland There are a lot of low sodium items we can take advantage of Which sour cream has the lowest amount of sodium What to have in your pantry or freezer to prepare great meals To have confidence in ability to eat low sodium Why bottled water has replaced our tap water How to spend daily sodium allowance Upon completion of this course, you will have the following printed recipes or sheets Recipe for Low Sodium Italian Asparagus - 10 Asparagus spears only have 4 mg sodium. Recipe for Low Sodium Balsamic Honey Brussel Sprouts - 84 mg in 12 ounces. Recipe for Low Sodium Burgundy Mushrooms - A great low sodium appetizer. Recipe for the Best Low Sodium Ranch Dip and Dressing - Less than 14 mg per Tablespoon. Recipe for Baked Cabbage - 60 mg per serving. Low Sodium Coffee Cake Recipe - Whole cake has 150 mg sodium. 17 mg per slice List of where to  purchase low sodium Mozzerella - Recipe for Low Sodium Phili Cheese Steak Sandwich - Makes a great Low Sodium Appetizer Recipe for Low Sodium Steakums and Eggs - 165 mg for a big breakfast. Low Sodium recipe for Buttery Squash - combination of different squash makes this baked casserole very tasty. Recipe for Low Sodium Brown Sugar Biscuits - Less than 8 mg sodium each. Surprise your family with these! Recipe for Low Sodium Ground Beef Stroganoff. - 71 mg in each very large serving. Recipe for Low Sodium Butternut Squash Soup - 25 mg sodium in each thick cup of great soup. Low Sodium Blueberry Pancake Recipe. Each pancake has less than12 mg sodium. Low Sodium Glazed Carrots recipe. - Easy and quick to assemble. So very tasty. Low Sodium recipe for Corn Fritters - A taste of southern cooking to enjoy. Video shows how to roast Low Sodium Root Vegetables. - Includes a list of vegies                            complete with sodium counts Low Sodium recipe for Apple Nut Bars - Less than 5 mg in a 2" square bar. Recipe for Low Sodium Poppy Seed Dressing - Less than 5 mg per Tablespoon

Struggle with cooking the basics in the kitchen? Tired of brown eggs and cutting yourself with a knife? We will show you the techniques that chef’s use to create repeatable success. Rob Roath has worked with some of the biggest catering companies and restaurant enterprises in the states. We will tackle everything you need to impress your family, friends and most of all yourself. Here is a quick look at what this course will cover: -Safety in the kitchen -How to choose quality fruits, vegetables, and meats -Cutting with confidence -My pro tips from years in the kitchen Just imagine making these dishes by the end of our journey: -Garlic Guacamole -Fresh Mango Salsa This is just the start of your journey chef. Look for our other courses that will enrich your playbook and expand what you can prepare with mastery. Welcome to Foodie Cooking School.

Paella is a colorful, fun, elegant and incredibly tasty dish. In this class, Dr. Ana Maria Afzali will guide you, with a series of videos, through the process of choosing the right ingredients, knowing what cookware to use, and step by step videos that will show you how fun and easy cooking paella really is! In addition to learning how to cook paella, you will learn its history as well as the history of the land where it comes from, so by the time you finish the class you will be an connoisseur of the food and its history. In this course you will find both videos and written guides that will ensure your success in making the perfect Spanish paella. Ana Maria is a native of Spain and has been teaching Spanish cuisine, culture, history and literature for over 25 years.