I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles:
- What are the most basic ingredients to make a batter for deep frying?
- What are common cooking times for different type of meats and fish (just fliets, nothing too complicated)?
- What are the basic ingridients and time for curry?
- What are the most basic ingridients for pasta sauce?
A lot of this knowledge seems to come from recipes, but I was wondering if there is a name for this (food chemistry? food science?) or a source where I can find "all" (or most common) the methods to treat basic (primary) materials (meat, dairy, vegtables, fruits etc.)
I know there exist recipe books but I am looking for the very basics where no "flavour" or "taste" is involved. i.e. where the primary knowledge I need to know about cooking different types of food.