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Rouxbe Cooking School

Posted By: serpmolot
Rouxbe Cooking School

Rouxbe Cooking School
WebRip | English | 10.2013 | f4v | H264 640x360 600 kbps | AAC 2 ch 128 kbps | 19 hrs+ | 5.85 GB
eLearning, Cooking

The Rouxbe Cooking School is an online cooking school that teaches home cooks, culinary students, and culinary professionals to become better and more confident cooks. Rouxbe captures a professional culinary curriculum in close-up video and delivers it via self-paced online classes, making professional culinary instruction more accessible and affordable to both individuals and organizations. Founded in 2005 by professional chefs Joe Girard and Dawn Thomas, Rouxbe has been adopted by professional culinary schools, high schools, food services organizations, and cooking enthusiasts around the world. The Rouxbe Cooking School is a different kind of cooking website. Unlike other sites that focus on recipes or celebrity chefs, at Rouxbe we:
- Teach cooking skills and techniques so you can successfully execute any recipe.
- Seek to educate rather than entertain.
- Respect your time by teaching what you need to know as efficiently as possible and without advertising.
- Deliver a fully integrated online learning experience, complete with instructional cooking video lessons, practice video recipes, progress reporting, interactive quizzes, and personal chef support.

This post contains all lessons and all tips up to October 2013.


1. Knives, Knife Cuts & Knife Sharpening
1.1. Selecting a Kitchen Knife Set
1.1.1. Intro to Selecting a Kitchen Knife Set (0:59)
1.1.2. Selecting a Basic Knife Set (1:14)
1.1.3. European Chef's Knife & Anatomy (1:04)
1.1.4. Japanese Chef's Knife (0:34)
1.1.5. Granton Knife (0:28)
1.1.6. Santoku Knife (0:21)
1.1.7. Which Knife is Best for You? (1:19)
1.2. Handling a Chef's Knife
1.2.1. Introduction to Handling a Chef's Knife (1:51)
1.2.2. The Knife Grip (0:41)
1.2.3. The Rolling Technique (1:45)
1.2.4. Positioning Your Guide Hand (1:59)
1.2.5. Practice Using a Bench Scraper (1:21)
1.2.6. Cutting with a Chef's Knife (1:46)
1.2.7. Other Methods of Using the Knife (2:29)
1.2.8. How to Hone Your Knife (2:44)
1.3. How to Cut Using a Chef's Knife
1.3.1. Intro to How to Use a Chef's Knife (1:51)
1.3.2. Slicing and Dicing (1:03)
1.3.3. Slicing Safety (1:22)
1.3.4. Slicing Long, Flat Ingredients (1:12)
1.3.5. Slicing Long, Round Ingredients (1:57)
1.3.6. Slicing Soft, Round Ingredients (0:48)
1.3.7. Slicing Hard, Round Ingredients (1:41)
1.3.8. Slicing Large-Shaped Ingredients (1:35)
1.3.9. Slicing Odd-Shaped Ingredients (1:14)
1.3.10. Slicing Bunched Ingredients (0:35)
1.3.11. Size of Knife Cuts (1:18)
1.4. Knife Sharpening with a Whetstone
1.4.1. Introduction to Knife Sharpening (1:29)
1.4.2. The Importance of a Sharp Knife (0:58)
1.4.3. Types of Whetstones (1:46)
1.4.4. What Happens During Knife Sharpening (2:04)
1.4.5. Sharpening a Knife (7:09)
1.4.6. Knife Polishing & Maintenance (1:30)

2. How to Make Stock
2.1. How to Make Stock | Fundamentals
2.1.1. Introduction to Making Stock (2:09)
2.1.2. Stock Making Essentials (0:52)
2.1.3. Getting Started to Make Stock (1:21)
2.1.4. Simmering & Skimming Stock (1:54)
2.1.5. Adding Vegetables & Salt to Stock (1:25)
2.1.6. Adding Seasonings to Stock (0:46)
2.1.7. Straining & Cooling Stock (1:23)
2.1.8. Defatting & Storing Stock (1:17)
2.2. How to Make Dark Stock
2.2.1. Intro to How to Make Dark Stock (1:27)
2.2.2. Difference Between White & Dark Stocks (0:42)
2.2.3. Caramelizing Ingredients for Stock (2:51)
2.2.4. Deglazing the Pan for Stock (0:59)
2.2.5. Cooking & Finishing Dark Stock (1:27)
2.3. How to Make Short Stock
2.3.1. Introduction to Short Stock (0:57)
2.3.2. The Advantages of Short Stock (2:54)
2.3.3. Making Short Stock (3:42)
2.4. How to Make Broth
2.4.1. Introduction to How to Make Broth (1:18)
2.4.2. The Difference Between Broth & Stock (0:51)
2.4.3. How to Make White Broth (4:13)
2.4.4. How to Make Dark Broth (0:39)
2.5. How to Make Veal & Beef Stock
2.5.1. Introduction to Veal & Beef Stock (0:28)
2.5.2. Veal & Beef Stock vs. Other Stocks (1:20)
2.5.3. Making Veal or Beef Stock (1:37)

3. How to Make Sauce
3.1. How to Make Roux
3.1.1. Introduction to How to Make Roux (1:07)
3.1.2. What is Roux? (2:30)
3.1.3. How to Make White Roux (1:25)
3.1.4. How to Make Blond Roux (0:43)
3.1.5. How to Make Brown Roux (1:28)
3.2. How to Make Béchamel Sauce
3.2.1. Intro to How to Make Bechamel Sauce (1:06)
3.2.2. Making Roux for Bechamel Sauce (0:46)
3.2.3. Tempering the Milk for Bechamel Sauce (0:32)
3.2.4. Two-Pot Method for Making Bechamel (2:13)
3.2.5. One-Pot Method for Making Bechamel (1:26)
3.2.6. Seasoning & Straining Bechamel (0:29)
3.2.7. Storing & Re-heating Bechamel (0:36)
3.2.8. Variations & Uses for Bechamel (1:58)
3.3. How to Make Velouté Sauce
3.3.1. Intro to How to Make Veloute Sauce (1:15)
3.3.2. What is Veloute Sauce? (0:45)
3.3.3. Making Roux for Veloute Sauce (0:26)
3.3.4. Tempering the Stock for Veloute Sauce (1:14)
3.3.5. Cooking & Adjusting Veloute Consistency (1:37)
3.3.6. Seasoning & Straining Veloute Sauce (0:30)
3.3.7. Enriching Veloute Sauce (0:57)
3.3.8. Storing & Re-heating Veloute Sauce (0:38)
3.3.9. Adding Aromatics to Veloute Sauce (0:47)
3.4. How to Make Tomato Sauce
3.4.1. Introduction to Tomato Sauce (1:21)
3.4.2. Using Onions & Olive Oil in Tomato Sauce (1:21)
3.4.3. Adding Garlic to Tomato Sauce (0:48)
3.4.4. Adding Tomato Paste to Tomato Sauce (0:40)
3.4.5. Choosing Tomatoes for Tomato Sauce (1:23)
3.4.6. De-seeding Tomatoes for Tomato Sauce (2:44)
3.4.7. Add Tomatoes & Simmering Tomato Sauce (0:49)
3.4.8. Seasoning & Finishing Tomato Sauce (1:01)
3.5. How to Make Pan Sauce
3.5.1. Introduction to Pan Sauces (1:20)
3.5.2. Developing the Sucs for Pan Sauces (2:17)
3.5.3. Adding Mirepoix to Pan Sauces (1:14)
3.5.4. Deglazing Pan Sauces (2:09)
3.5.5. Adding & Reducing Stock for Pan Sauces (2:06)
3.5.6. Enriching Pan Sauces (1:42)
3.5.7. Finishing Touches for Pan Sauces (1:28)
3.6. How to Make a Butter Sauce
3.6.1. Introduction to French Butter Sauce (0:46)
3.6.2. French Butter Sauce Components (1:03)
3.6.3. Making a French Butter Sauce (3:41)
3.6.4. Serving & Holding Butter Sauces (1:38)
3.6.5. Fixing a Split Butter Sauce (1:22)
3.6.6. Variations of Butter Sauces (2:47)
3.7. How to Make Hollandaise Sauce
3.7.1. Introduction to Hollandaise Sauce (1:11)
3.7.2. Components of Hollandaise Sauce (1:31)
3.7.3. Hollandaise | Making the Sabayon (4:02)
3.7.4. Hollandaise | Adding the Butter (2:55)
3.7.5. Seasoning & Holding Hollandaise (3:20)
3.7.6. Hollandaise | Water vs. Gastride (1:26)
3.7.7. Fixing a Broken Hollandaise (1:52)
3.7.8. Hollandaise & Béarnaise Derivatives (2:09)

4. Eggs
4.1. Eggs | Anatomy, Boiling & Scrambling
4.1.1. Egg Intro | Anatomy, Boiling & Scrambling (1:57)
4.1.2. Egg Anatomy (2:29)
4.1.3. Buying, Storing & Egg Freshness (2:26)
4.1.4. How to Boil Eggs (3:05)
4.1.5. How to Scramble Eggs (2:10)
4.2. Eggs | Frying, Basting & Poaching
4.2.1. Egg Intro | Frying, Basting & Poaching (1:13)
4.2.2. How to Pan Fry Eggs (5:20)
4.2.3. How to Baste Eggs (2:04)
4.2.4. How to Poach Eggs (3:48)
4.3. How to Make an Omelet
4.3.1. Introduction to Omelets (1:00)
4.3.2. Pans for Making Omelets (2:22)
4.3.3. How to Make an Omelet (6:14)
4.3.4. Adding Ingredients to Omelets (2:26)
4.3.5. How to make an Egg White Omelet (2:00)
4.4. How to Make a Frittata
4.4.1. Introduction to Frittatas (1:06)
4.4.2. What are Frittatas? (1:07)
4.4.3. Choosing a Frittata Pan (1:00)
4.4.4. Preparing Frittata Ingredients (3:19)
4.4.5. Making a Basic Frittata (7:02)
4.5. How to Steam Eggs
4.5.1. Introduction to How to Steam Eggs (0:31)
4.5.2. How to Steam Eggs (3:00)
4.5.3. How to Enhance Steamed Eggs (2:21)

5. Dry-Heat Cooking Methods
5.1. Pan Frying
5.1.1. Introduction to Pan Frying (1:04)
5.1.2. What Happens When Heating a Pan? (2:02)
5.1.3. The Water Test | Heating the Pan (2:07)
5.1.4. Adding Oil to a Heated Pan (2:21)
5.1.5. Adding Ingredients to the Pan (2:06)
5.1.6. How to Control Pan Temperature (3:12)
5.1.7. Pan Frying | Cooking & Finishing (1:59)
5.1.8. Pan Frying with Alternative Pans (1:41)
5.2. Pan Tossing
5.2.1. Introduction to Pan Tossing (0:34)
5.2.2. Practicing Pan Tossing (2:13)
5.2.3. Pan Tossing with Food (1:53)
5.3. How to Sweat Ingredients
5.3.1. Introduction to Sweating (0:48)
5.3.2. Why Ingredients are Sweated (2:03)
5.3.3. How to Sweat Ingredients (2:48)
5.4. How to Sauté
5.4.1. Introduction to Sauteing (0:31)
5.4.2. Using the Right Pan & Heating to Saute (0:41)
5.4.3. Preparing Food to Saute (0:35)
5.4.4. Adding the Food When Sauteing (0:36)
5.4.5. Cooking Food by Sauteing (4:05)
5.5. Searing
5.5.1. Introduction to Searing (0:47)
5.5.2. Debunking the Sear & Seal Theory (0:58)
5.5.3. Determining When to Sear (1:22)
5.5.4. Searing on the Stove Top (5:19)
5.6. How to Bread & Batter Foods
5.6.1. Intro to How to Bread & Batter Foods (1:12)
5.6.2. Why Foods are Breaded or Battered (0:57)
5.6.3. Basic Breading Components (2:39)
5.6.4. How to Bread Foods (2:38)
5.6.5. Basic Batter Components (1:59)
5.6.6. How to Prepare & Batter Food (2:12)
5.7. How to Shallow Fry & Deep Fry
5.7.1. Intro to Shallow & Deep Frying (1:17)
5.7.2. What Happens to Food During Frying? (2:37)
5.7.3. Temperature of Oil for Frying (3:18)
5.7.4. What is & How to Shallow Fry Foods (4:20)
5.7.5. What is & How to Deep Fry Foods (5:13)
5.7.6. Finishing & Seasoning Fried Food (1:18)
5.8. Introduction to Stir-Frying
5.8.1. Introduction to Stir-Frying (1:11)
5.8.2. Heat & Stir-Frying (2:06)
5.8.3. The Advantages of Stir-Frying (3:05)
5.8.4. Choosing a Wok for Stir-Frying (5:59)
5.8.5. Other Stir-Frying Equipment (2:23)
5.8.6. How to Season a Carbon Steel Wok (4:23)
5.8.7. Caring for a Carbon Steel Wok (2:45)
5.9. How to Stir-Fry
5.9.1. Intro to How to Stir-Fry (1:41)
5.9.2. Stir-Fry Components (2:00)
5.9.3. Preparing Ingredients for Stir-Frying (7:12)
5.9.4. What is Velveting? (4:20)
5.9.5. Tips for Successful Stir-Frying (5:13)
5.9.6. How to Stir-Fry (4:48)

6. Moist-Heat Cooking Methods
6.1. Submersion Cooking Methods
6.1.1. Intro to Submersion Cooking Methods (1:26)
6.1.2. Submersion Cooking Temperatures (1:53)
6.1.3. How Temperature & Activity Affects Food (2:59)
6.1.4. What is Poaching? (1:33)
6.1.5. What is Simmering? (0:51)
6.1.6. What is Boiling? (1:59)
6.2. Combination Cooking Fundamentals
6.2.1. Introduction to Combination Cooking (1:01)
6.2.2. Choosing Meat for Combination Cooking (1:23)
6.2.3. The Importance of Connective Tissue (2:07)
6.2.4. Choosing a Pot for Combination Cooking (0:35)
6.2.5. Browning Food for Combination Cooking (1:15)
6.2.6. Liquids & Ratios for Combination Cooking (1:19)
6.2.7. Combination Cooking | Slow and Low (2:52)
6.3. Braising | Combination Cooking
6.3.1. Introduction to Braising (1:26)
6.3.2. What is a Braise? (0:38)
6.3.3. Choosing & Prepping Braising Ingredients (1:39)
6.3.4. Browning the Meat for Braising (1:14)
6.3.5. Adding & Browning Mirepoix for Braising (1:22)
6.3.6. Deglazing & Adding Liquid for Braising (1:33)
6.3.7. Adding Bouquet Garni for Braising (0:39)
6.3.8. Slow & Low Cooking for Braising (2:20)
6.3.9. Finishing the Sauce for Braising (4:53)
6.4. Stewing | Combination Cooking
6.4.1. Introduction to Stewing (1:34)
6.4.2. What is a Stew? (0:33)
6.4.3. Stewing vs. Braising (1:20)
6.4.4. Choosing & Preparing Meat for Stewing (3:07)
6.4.5. Building a Stew (4:27)
6.4.6. Cooking & Testing Stew for Doneness (1:14)
6.4.7. Finishing Sauce for Stew (2:42)
6.5. Pot Roasting | Combination Cooking
6.5.1. Introduction to Pot Roasting (1:12)
6.5.2. What is Pot Roasting? (1:24)
6.5.3. Pot Roasting | The Right Cut of Meat (1:57)
6.5.4. Preparing a Pot Roast (2:24)
6.5.5. Cooking a Pot Roast (2:39)
6.5.6. Finishing a Pot Roast (3:29)
6.6. Steaming | Introduction
6.6.1. Introduction to Steaming (0:49)
6.6.2. What is Steaming? (0:33)
6.6.3. Steaming Equipment (2:49)
6.6.4. The Advantages of Steaming (3:00)
6.7. Steaming | Basics
6.7.1. Introduction to Steaming Basics (1:06)
6.7.2. Preparing Ingredients for Steaming (1:33)
6.7.3. The Steaming Liquid (1:46)
6.7.4. Preparing to Cook Using Steam (2:36)
6.7.5. Steaming Food (2:36)
6.7.6. Removing Steamed Food (0:32)
6.7.7. Reheating Foods with Steam (1:08)

7. Meat
7.1. Beef | Premium Cuts of Steak
7.1.1. Introduction to Premium Steaks (1:15)
7.1.2. What are Premium Steaks? (3:21)
7.1.3. Determining Quality of Steaks (2:06)
7.1.4. Why Butchers Age Beef (2:07)
7.1.5. Choosing Premium Cuts of Steak (1:37)
7.2. Prepping Premium Steaks for Cooking
7.2.1. Intro to Prepping Premium Steaks (0:40)
7.2.2. Unwrapping Steaks (1:32)
7.2.3. Tempering Steaks (2:01)
7.2.4. Seasoning Steaks (1:33)
7.3. How to Cook Premium Steaks
7.3.1. Intro to Cooking Premium Steaks (1:10)
7.3.2. Cooking Steak | Flip-Once vs. Flip-Often (1:29)
7.3.3. Results of Flip-Once vs. Flip-Often (1:24)
7.3.4. Cooking Temperatures for Steaks (1:22)
7.3.5. Cooking & Determining Steak Doneness (1:47)
7.3.6. Resting Steaks (1:16)
7.3.7. Making a Pan Sauce for Steak (2:01)
7.3.8. Cooking Steaks | In a Pan or on the Grill? (1:44)
7.4. How to Roast Prime Rib
7.4.1. Intro to How to Roast Prime Rib (1:01)
7.4.2. How to Select Prime Rib (4:26)
7.4.3. How to Prepare Prime Rib (3:55)
7.4.4. Roasting Prime Rib (4:42)
7.4.5. Checking Roasts for Doneness (3:30)
7.4.6. Resting Roasts (4:21)
7.4.7. How to Make Jus (1:52)
7.4.8. Carving & Serving Prime Rib (1:53)

8. Poultry
8.1. Poultry Fundamentals
8.1.1. Introduction to Poultry (0:58)
8.1.2. Poultry | White vs. Dark Meat (1:04)
8.1.3. Poultry Legs & Cooking (1:41)
8.1.4. Poultry Breasts & Cooking (3:00)
8.1.5. Poultry Wings & Other Parts & Cooking (1:25)
8.1.6. Buying, Storing & Thawing Poultry (2:06)
8.2. How to Roast Chicken
8.2.1. Introduction to Basic Roast Chicken (0:57)
8.2.2. Preparing to Roast Chicken (3:00)
8.2.3. Roasting & Serving the Chicken (3:00)
8.3. Enhancing Basic Roast Chicken
8.3.1. Intro to Enhancing Roast Chicken (0:33)
8.3.2. Enhancing a Roast Chicken (3:37)
8.3.3. Roasting the Chicken (4:42)
8.3.4. Making Chicken Pan Sauce or Gravy (2:59)

9. Fish
9.1. How to Buy & Store Fish
9.1.1. Intro to Buying & Storing Fish (0:50)
9.1.2. How to Identify Quality Fish (3:57)
9.1.3. How to Store Fish (3:03)
9.1.4. Frozen Fish (1:53)
9.1.5. Thawing Fish (1:24)
9.2. Cooking Fish Fundamentals
9.2.1. Intro to Cooking Fish Fundamentals (0:35)
9.2.2. Differences Between Lean & Oily Fish (1:12)
9.2.3. How to Prepare Fish for Cooking (1:37)
9.2.4. Keeping Fish Moist During Cooking (1:45)
9.2.5. How to Test Fish for Doneness (4:33)
9.3. How to Pan Fry Fish
9.3.1. Intro to How to Pan Fry Fish (0:43)
9.3.2. How to Prep Fish for Pan Frying (2:00)
9.3.3. How to Pan Fry Fish Over Low Heat (3:04)
9.3.4. How to Pan Fry Fish Over Higher Heat (3:12)
9.3.5. How to Handle Fish After Cooking (0:49)

10. Vegetables
10.1. How to Preserve Vegetable Pigments
10.1.1. Introduction to Vegetable Pigments (0:49)
10.1.2. The Pigment in Green Vegetables (1:54)
10.1.3. Pigments in Red & White Vegetables (2:38)
10.1.4. Pigments in Yellow & Orange Vegetables (0:36)
10.1.5. Enzymatic Browning of Fruit & Veg (0:37)
10.2. Cooking Vegetables in Water
10.2.1. Introduction to Vegetable Cookery (0:54)
10.2.2. Preparing to Cook Vegetables (1:21)
10.2.3. Boiling & Simmering Vegetables (3:10)
10.2.4. Blanching & Parboiling Vegetables (2:30)
10.2.5. Cooking Frozen Vegetables (1:22)
10.3. How to Steam Vegetables
10.3.1. Intro to Steaming Vegetables (0:58)
10.3.2. How to Prep Vegetables for Steaming (1:31)
10.3.3. How to Steam Vegetables (2:32)
10.3.4. How to Test Steamed Vegetables (1:29)
10.3.5. How to Finish Steamed Vegetables (2:26)
10.3.6. How to Store Steamed Vegetables (0:54)
10.4. How to Roast Vegetables
10.4.1. Intro to How to Roast Vegetables (0:54)
10.4.2. How Roasting Affects Vegetables (3:11)
10.4.3. Preparing to Roast Vegetables (4:15)
10.4.4. Roasting & Testing Vegetables (2:03)
10.4.5. Finishing Roasted Vegetables (1:37)

11. How to Make Soup
11.1. How to Make Broth-Based Clear Soup
11.1.1. Intro to Broth-Based Clear Soups (1:16)
11.1.2. Starting a Clear Soup Broth (3:10)
11.1.3. Finishing a Clear Soup Broth (3:10)
11.1.4. Adding Ingredients to Broth Soups (2:29)
11.1.5. Serving Soups (0:58)
11.2. How to Make Stock-Based Clear Soup
11.2.1. Intro to Stock-Based Clear Soups (0:47)
11.2.2. Clear Soups: Stock vs. Broth (1:21)
11.2.3. Making Stock-Based Clear Soups (3:39)
11.2.4. Finishing Stock-Based Clear Soups (2:27)
11.3. How to Make Roux-Based Soup
11.3.1. Intro to Roux-Based Soups (0:55)
11.3.2. What are Roux-Based Soups? (1:53)
11.3.3. Components of a Roux-Based Soup (3:35)
11.3.4. Starting a Roux-Based Soup (4:48)
11.3.5. The Texture of Roux-Based Soups (3:02)
11.3.6. Finishing Roux-Based Soups (3:03)
11.4. How to Make Starch-Based Thick Soup
11.4.1. Intro to Starch-Based Thick Soup (1:04)
11.4.2. What are Starch-Based Thick Soups? (0:49)
11.4.3. Starch-Based Thick Soup Components (2:28)
11.4.4. Starting a Starch-Based Thick Soup (2:57)
11.4.5. Texture of Starch-Based Thick Soups (2:01)
11.4.6. Finishing Starch-Based Thick Soups (1:21)

12. Seasoning
12.1. How to Brine
12.1.1. Introduction to Brining (0:44)
12.1.2. How Brining Works (2:32)
12.1.3. Why Lean Meats are Brined (0:42)
12.1.4. Before You Brine (1:23)
12.1.5. Salt & Water Ratios for Brining (2:01)
12.1.6. How to Flavor Brines (2:11)
12.1.7. Brining Times (3:01)
12.1.8. After Brining | Preparing Meat for Cooking (1:16)
12.1.9. The Results of Brining After Cooking (0:58)
12.2. How to Season with Salt
12.2.1. Intro to How to Season with Salt (1:17)
12.2.2. Types of Salt (4:08)
12.2.3. How Salt Affects Food (1:53)
12.2.4. How to Salt Food (3:27)
12.2.5. When to Salt Food (4:12)
12.3. How to Use and Cook with Herbs
12.3.1. Intro to How to Cook with Herbs (0:45)
12.3.2. Types of Herbs (1:37)
12.3.3. How to Buy & Store Fresh Herbs (4:37)
12.3.4. How to Buy & Store Dried Herbs (1:21)
12.3.5. How to Prepare Herbs for Cooking (3:18)
12.3.6. How to Cook with Herbs (4:08)
12.4. How to Marinate Foods
12.4.1. Intro to How to Marinate Foods (0:56)
12.4.2. What is a Marinade? (6:05)
12.4.3. How to Prepare a Marinade (3:43)
12.4.4. Preparing to Marinate (2:11)
12.4.5. Determining Marinating Times (2:26)
12.4.6. Preparing Marinated Foods for Cooking (1:43)
12.4.7. General Marinating Tips (1:26)

13. Pasta
13.1. How to Select Pasta
13.1.1. Introduction to Pasta (1:13)
13.1.2. What is & How is Pasta Made? (1:54)
13.1.3. Extruded vs. Laminated Pasta (0:59)
13.1.4. The Quality of Extruded, Dried Pasta (1:21)
13.2. How to Cook Pasta
13.2.1. Introduction to How to Cook Pasta (1:04)
13.2.2. Pasta Cooking Essentials (2:12)
13.2.3. Cooking & Testing Dried, Extruded Pasta (1:58)
13.2.4. Cooking & Testing Laminated Pasta (1:48)
13.2.5. Draining Pasta (0:41)
13.2.6. How to Sauce Pasta (1:11)
13.2.7. Matching Sauces to Pasta (1:33)
13.3. How to Make Fresh Pasta | Laminated Pasta
13.3.1. Intro to How to Make Laminated Pasta (1:37)
13.3.2. Flour Used for Making Laminated Pasta (0:40)
13.3.3. Making Basic Egg Dough by Hand (1:07)
13.3.4. Making Pasta Dough in a Food Processor (2:12)
13.3.5. Kneading Pasta Dough (1:44)
13.3.6. Rolling Pasta Dough (3:02)
13.3.7. Shapes & Variations of Pasta Dough (4:24)
13.3.8. Flavor Variations in Pasta Dough (0:59)

14. Legumes
14.1. How to Cook Dried Legumes
14.1.1. Introduction to Dried Beans (1:52)
14.1.2. Buying & Storing Dried Beans (1:08)
14.1.3. Sorting, Rinsing & Soaking Dried Beans (2:07)
14.1.4. Methods for Soaking Dried Beans (1:53)
14.1.5. Cooking Dried Beans (2:56)
14.1.6. Testing Beans for Doneness (1:47)
14.1.7. Adding Beans to Your Diet (1:04)

15. Rice & Grains
15.1. Rice Basics
15.1.1. Introduction to Rice Basics (0:37)
15.1.2. Rice Anatomy & Processing (1:12)
15.1.3. Common Types of Rice (4:01)
15.1.4. Storing & Food Safety of Rice (1:28)
15.2. Cooking Rice | Steaming & Boiling Methods
15.2.1. Introduction to Rice Cooking Methods (1:10)
15.2.2. Rinsing & Soaking Rice (3:15)
15.2.3. Ratios of Liquid to Rice (1:17)
15.2.4. Steaming Method for Cooking Rice (1:59)
15.2.5. Resting & Serving Rice (1:08)
15.2.6. Alternative Ways to Steam Rice (2:31)
15.2.7. Boiling (Pasta) Method for Cooking Rice (1:29)
15.2.8. How to Flavor Rice (2:02)
15.3. Cooking Rice | Pilaf Method
15.3.1. Introduction to Pilaf (1:02)
15.3.2. How to Make a Basic Pilaf (2:52)
15.3.3. How to Enhance and Flavor a Basic Pilaf (1:32)
15.3.4. Adding Proteins to Pilaf (2:40)
15.4. The Risotto Method
15.4.1. Introduction to the Risotto Method (1:27)
15.4.2. Pans for the Risotto Method (1:00)
15.4.3. Rice & Grains for the Risotto Method (3:15)
15.4.4. Liquids for the Risotto Method (2:13)
15.4.5. Starting the Risotto Method (4:39)
15.4.6. Adding Liquid & Testing Risotto (3:53)
15.4.7. How to Finish Risotto (3:58)
15.5. How to Vary Risotto
15.5.1. Intro to Varying a Basic Risotto (0:38)
15.5.2. Adding Sauces to Vary Risotto (2:40)
15.5.3. Adding Ingredients to Risotto (2:21)
15.6. How to Cook Grains
15.6.1. Introduction to Whole Grains (1:05)
15.6.2. The Anatomy of Whole Grains (2:34)
15.6.3. How to Buy & Store Grains (0:48)
15.6.4. Preparing to Cook Grains (1:53)
15.6.5. Cooking Methods for Grains (4:03)
15.6.6. Preparing Grains in Advance (1:52)
15.6.7. Easy Ways to Add Grains to Your Diet (3:02)
15.7. How to Make Polenta
15.7.1. Introduction to Polenta (1:20)
15.7.2. Types of Cornmeal for Polenta (2:14)
15.7.3. Liquid & Ratios for Polenta (3:03)
15.7.4. Cooking Polenta (5:40)
15.7.5. Finishing Polenta (1:42)

16. How to Make Salad & Salad Dressing
16.1. Salad Greens | Selecting & Preparing
16.1.1. Intro to Salad Selection & Preparation (1:05)
16.1.2. Choosing Salad Greens (1:54)
16.1.3. Cleaning & Refreshing Salad Greens (0:59)
16.1.4. Drying & Storing Salad Greens (2:00)
16.1.5. Tossing & Serving Salad Greens (2:09)
16.1.6. Combining Salad Greens (2:11)
16.2. Salad Dressing & Vinaigrette Basics
16.2.1. Intro to Salad Dressing & Vinaigrette Basics (1:19)
16.2.2. Unstable vs. Stable Emulsions (2:04)
16.2.3. Oils for Vinaigrettes & Dressings (1:13)
16.2.4. Acids for Vinaigrettes & Dressings (1:02)
16.2.5. How to Make a Basic Vinaigrette (1:30)
16.2.6. How to Vary Vinaigrettes & Dressings (0:52)
16.2.7. Matching Oils & Vinegars to Greens (1:06)

17. Breads, Doughs & Batters
17.1. Wheat & Gluten
17.1.1. Introduction to Wheat & Gluten (1:00)
17.1.2. The Composition of Wheat (2:09)
17.1.3. Semolina & Couscous (1:08)
17.1.4. What is Gluten? (3:09)
17.1.5. Types of Flour | Uses & Mixing (3:25)
17.2. How to Make Bread | Basics
17.2.1. Intro to How to Make Bread | Basics (0:48)
17.2.2. Flour for Basic Bread Making (2:41)
17.2.3. Yeast & Bread Making (7:14)
17.2.4. Water & Salt in Bread Making (1:56)
17.2.5. Basic Bread Making Tools (3:31)
17.3. Stages of Bread Making
17.3.1. Intro to the Stages of Bread Making (1:18)
17.3.2. Preparing & Mixing the Dough Stage (3:03)
17.3.3. Kneading & Developing Dough Stage (5:52)
17.3.4. Fermenting Dough Stage (3:38)
17.3.5. Shaping Dough Stage (3:55)
17.3.6. Proofing Dough Stage (3:16)
17.3.7. Slashing & Baking Dough Stage (4:34)
17.3.8. Cooling & Storing Bread Stage (2:26)
17.4. How to Shape an Épi
17.4.1. Introduction to Shaping an Épi (0:27)
17.4.2. How to Shape an Épi (3:04)
17.5. How to Make Crêpes
17.5.1. Intro to How to Make Crêpes (1:29)
17.5.2. Equipment for Making Crêpes (1:18)
17.5.3. Preparing Crêpe Batter (4:58)
17.5.4. Cooking Crêpes (5:55)
17.5.5. Filling & Shaping Crêpes (4:31)
17.5.6. Making Crêpes in Advance (1:07)

18. Chocolate
18.1. Basics of Quality Chocolate
18.1.1. Introduction to Chocolate (1:02)
18.1.2. The Cacao Tree (1:27)
18.1.3. How Cocoa Beans are Manufactured (1:45)
18.1.4. What is Cocoa Powder? (1:34)
18.1.5. What is Cocoa Butter? (1:11)
18.1.6. Making Chocolate & Conching (3:02)
18.1.7. How to Read Labels on Chocolate (4:14)
18.1.8. How to Taste Quality Chocolate (3:05)

19. Plating
19.1. The Basics of Plating
19.1.1. Intro to the Basics of Plating (1:20)
19.1.2. The Anatomy of a Plate (0:49)
19.1.3. Choosing Plates | Colors & Sizes (2:14)
19.1.4. Plate Design | Color, Texture & Shape (3:24)
19.1.5. Plate Designing | What Goes Where? (2:31)
19.1.6. Preparing to Plate (2:00)
19.1.7. General Plating Guidelines (6:14)
19.1.8. How to Serve Plated Food (1:09)

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