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Rouxbe Cooking School Lessons

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00 - How to Identify Parsley & Cilantro.flv

FLV

6.86 MB

00 - What is Lean Dough.flv

FLV

2.23 MB

01 - Knives - 00 - Tips

	00 - Shun Classic 10-Inch Chef's Knife.flv	FLV	5.36 MB
	00 - What is a Mezzaluna_.flv	FLV	3.45 MB

01 - Knives - 01 - Selecting a Kitchen Knife Set

01 - Selecting a Basic Knife Set.flv	FLV	6.11 MB
02 - European Chef's Knife.flv	FLV	4.94 MB
03 - Japanese Chef's Knife.flv	FLV	2.71 MB
04 - Granton Knife.flv	FLV	2.18 MB
05 - Santoku Knife.flv	FLV	1.69 MB
06 - Which Knife is Best for You_.flv	FLV	6.23 MB

01 - Knives - 02 - Handling a Chef's Knife

01 - Introduction to Handling a Chef's Knife.flv	FLV	2.9 MB
02 - Honing Your Knife.flv	FLV	12.93 MB
03 - The Knife Grip.flv	FLV	3.34 MB
04 - The Rolling Technique.flv	FLV	8.48 MB
05 - Positioning Your Guide Hand.flv	FLV	9.69 MB
06 - Practice Using a Bench Scraper.flv	FLV	6.57 MB
07 - Cutting with a Chef's Knife.flv	FLV	8.7 MB
08 - Other Methods of Using the Knife.flv	FLV	11.84 MB

01 - Knives - 03 - How to Cut Using a Chef's Knife

01 - Intro to How to Use a Chef's Knife.flv	FLV	3.31 MB
02 - Slicing and Dicing.flv	FLV	5.05 MB
03 - Slicing Safety.flv	FLV	5.92 MB
04 - Slicing Long, Flat Ingredients.flv	FLV	5.72 MB
05 - Slicing Long, Round Ingredients.flv	FLV	9.27 MB
06 - Slicing Soft, Round Ingredients.flv	FLV	3.8 MB
07 - Slicing Hard, Round Ingredients.flv	FLV	8.09 MB
08 - Slicing Large-Shaped Ingredients.flv	FLV	7.52 MB
09 - Slicing Odd-Shaped Ingredients.flv	FLV	5.99 MB
10 - Slicing Bunched Ingredients.flv	FLV	2.76 MB
11 - Common Sizes of Dice Cuts.flv	FLV	6.27 MB

01 - Knives - 04 - Knife Sharpening with a Whetstone

01 - Introduction to Knife Sharpening.flv	FLV	3.7 MB
02 - The Importance of a Sharp Knife.flv	FLV	4.73 MB
03 - Whetstones.flv	FLV	8.53 MB
04 - What Happens During Knife Sharpening.flv	FLV	10.11 MB
05 - Sharpening a Knife.flv	FLV	34.98 MB
06 - Knife Polishing & Maintenance.flv	FLV	7.32 MB

02 - Stock - 00 - Tips

00 - Chicken Stock Options.flv	FLV	4.46 MB
00 - Reducing Stock.flv	FLV	3.72 MB
00 - Roasted Chicken Stock Reduction.flv	FLV	2.55 MB
00 - Tips on How to Freeze Stock.flv	FLV	3.8 MB
00 - Vegetable Stock Options.flv	FLV	706.43 KB

02 - Stock - 01 - How to Make Stock Fundamentals

01 - Introduction to Making Stock.flv	FLV	3.34 MB
02 - Stock Making Essentials.flv	FLV	4.12 MB
03 - Getting Started to Make Stock.flv	FLV	6.58 MB
04 - Simmering & Skimming Stock.flv	FLV	9.01 MB
05 - Adding Vegetables & Salt to Stock.flv	FLV	6.76 MB
06 - Adding Seasoning to Stock.flv	FLV	3.65 MB
07 - Straining & Cooling Stock.flv	FLV	6.78 MB
08 - Defatting & Storing Stock.flv	FLV	6.22 MB

02 - Stock - 02 - How to Make Dark Stock

01 - Difference Between White & Dark Stocks.flv	FLV	3.36 MB
02 - Carmelizing Ingredients for Stock.flv	FLV	13.66 MB
03 - Deglazing the Pan for Stock.flv	FLV	4.66 MB
04 - Cooking & Finishing Dark Stock.flv	FLV	6.92 MB

02 - Stock - 03 - How to Make Short Stock

	01 - What is a Short Stock_.flv	FLV	4.04 MB
	02 - Short Stock Essentials.flv	FLV	3.67 MB

02 - Stock - 04 - How to Make Broth

	01 - Broth Essentials.flv	FLV	4.4 MB
	02 - Dark Broths.flv	FLV	2.71 MB

02 - Stock - 05 - How to Make Veal & Beef Stock

01 - Introduction to Veal & Beef Stock.flv	FLV	2.23 MB
02 - Veal & Beef Stock vs. Other Stocks.flv	FLV	6.43 MB
03 - Making Veal or Beef Stock.flv	FLV	7.78 MB

03 - Sauce - 00 - Tips

00 - Demi-Glace (glace de viande).flv	FLV	2.21 MB
00 - Flambe with Electric Burner.flv	FLV	4.47 MB
00 - Freezing and Storing Demi-Glace.flv	FLV	5.95 MB
00 - How to Make Sauce Healthy.flv	FLV	4.29 MB

03 - Sauce - 01 - How to Make Roux

01 - What is Roux_.flv	FLV	2.89 MB
02 - Types of Roux.flv	FLV	2.56 MB
03 - Making White Roux.flv	FLV	6.41 MB
04 - Making Blond Roux.flv	FLV	3.35 MB
05 - Making Brown Roux.flv	FLV	4.77 MB
06 - Using Different Fats for Roux.flv	FLV	5.23 MB

03 - Sauce - 02 - How to Make Bechamel Sauce

01 - What is Bechamel Sauce_.flv	FLV	3.23 MB
02 - Making Roux for Bechamel Sauce.flv	FLV	2 MB
03 - Tempering the Milk for Bechamel Sauce.flv	FLV	2.99 MB
04 - Two-Pot Method for Making Bechamel.flv	FLV	10.72 MB
05 - One-Pot Method for Making Bechamel.flv	FLV	7 MB
06 - Seasoning & Straining Bechamel.flv	FLV	2.35 MB
07 - Storing & Re-heating Bechamel.flv	FLV	2.96 MB
08 - Variations & Uses for Bechamel.flv	FLV	9.42 MB

03 - Sauce - 03 - How to Make Veloute Sauce

01 - What is Veloute Sauce_.flv	FLV	3.43 MB
02 - Making Roux for Veloute Sauce.flv	FLV	1.91 MB
03 - Tempering the Stock for Veloute Sauce.flv	FLV	5.3 MB
04 - Cooking & Adjusting Veloute Consistency.flv	FLV	5.52 MB
05 - Seasoning & Straining Veloute Sauce.flv	FLV	2.36 MB
06 - Enriching Veloute Sauce.flv	FLV	4.4 MB
07 - Storing & Re-heating Veloute Sauce.flv	FLV	3.05 MB
08 - Adding Aromatics to Veloute Sauce.flv	FLV	4.05 MB

03 - Sauce - 04 - How to Make Tomato Sauce

01 - What is Tomato Sauce_.flv	FLV	2.11 MB
02 - Using Onions & Olive Oil in Tomato Sauce.flv	FLV	6.42 MB
03 - Adding Garlic to Tomato Sauce.flv	FLV	3.8 MB
04 - Adding Tomato Paste to Tomato Sauce.flv	FLV	3.19 MB
05 - Choosing Tomatoes for Tomato Sauce.flv	FLV	5.97 MB
06 - De-seeding Tomatoes for Tomato Sauce.flv	FLV	13.04 MB
07 - Add Tomatoes & Simmering Tomato Sauce.flv	FLV	3.94 MB
08 - Seasoning & Finishing Tomato Sauce.flv	FLV	4.86 MB

03 - Sauce - 05 - How to Make Pan Sauce

01 - Introduction to Pan Sauces.flv	FLV	5.42 MB
02 - Developing the Sucs for Pan Sauces.flv	FLV	11 MB
03 - Adding Mirepoix to Pan Sauces.flv	FLV	5.91 MB
04 - Deglazing Pan Sauces.flv	FLV	10.55 MB
05 - Adding & Reducing Stock for Pan Sauces.flv	FLV	9.76 MB
06 - Enriching Pan Sauces.flv	FLV	8.13 MB
07 - Finishing Touches for Pan Sauces.flv	FLV	6.99 MB

03 - Sauce - 06 - How to Make a Butter Sauce

01 - Introduction to French Butter Sauce.flv	FLV	3.08 MB
02 - French Butter Sauce Components.flv	FLV	5.16 MB
03 - Making a French Butter Sauce.flv	FLV	18.01 MB
04 - Serving & Holding Butter Sauces.flv	FLV	8.05 MB
05 - Fixing a Split Butter Sauce.flv	FLV	6.71 MB
06 - Variations of Butter Sauce.flv	FLV	13.6 MB

04 - Eggs - 00 - Tips

00 - How to Poach an Egg.flv	FLV	5.82 MB
00 - How to Separate Eggs.flv	FLV	3.51 MB
00 - Making Poached Eggs Ahead.flv	FLV	6.06 MB

04 - Eggs - 01 - Cooking Eggs—Part 1

01 - Introduction to Cooking Eggs, Part 1.flv	FLV	3.01 MB
02 - Egg Anatomy.flv	FLV	11.72 MB
03 - Buying, Storing & Egg Freshness.flv	FLV	11.92 MB
04 - How to Boil Eggs.flv	FLV	15.03 MB
05 - How to Scramble Eggs.flv	FLV	10.39 MB

04 - Eggs - 02 - Cooking Eggs—Part 2

01 - Introduction to Cooking Eggs, Part 2.flv	FLV	2.45 MB
02 - How to Pan Fry Eggs.flv	FLV	25.36 MB
03 - How to Baste Eggs.flv	FLV	9.86 MB
04 - How to Poach Eggs.flv	FLV	18.3 MB

04 - Eggs - 03 - How to Make an Omelet

01 - Introduction to Omelets.flv	FLV	3.63 MB
02 - Pans for Making Omelets.flv	FLV	11.15 MB
03 - How to Make an Omelet.flv	FLV	30.92 MB
04 - Adding Ingredients to Omelets.flv	FLV	11.96 MB
05 - How to Make an Egg White Omelet.flv	FLV	10.86 MB

04 - Eggs - 04 - How to Make a Frittata

01 - Introduction to Frittatas.flv	FLV	7.17 MB
02 - Choosing a Frittata Pan.flv	FLV	4.18 MB
03 - Preparing the Frittata Ingredients.flv	FLV	15.19 MB
04 - Making a Basic Frittata.flv	FLV	34.33 MB

04 - Eggs - 05 - How to Steam Eggs

01 - Introduction.flv	FLV	2.58 MB
02 - How to Steam Eggs.flv	FLV	14.73 MB
03 - How to Enhance Steamed Eggs.flv	FLV	11.25 MB

05 - Dry-Heat - 01 - Pan Frying

01 - Introduction to Pan Frying.flv	FLV	5.09 MB
02 - What Happens When Heating a Pan_.flv	FLV	9.72 MB
03 - The Water Test—Heating the Pan.flv	FLV	10.08 MB
04 - Adding Oil to a Heated Pan.flv	FLV	11.6 MB
05 - Adding Ingredients to the Pan.flv	FLV	10.06 MB
06 - How to Control Pan Temperature.flv	FLV	15.35 MB
07 - Pan Frying—Cooking & Finishing.flv	FLV	9.57 MB
08 - Pan Frying with Alternative Pans.flv	FLV	7.9 MB

05 - Dry-Heat - 02 - Pan Tossing

01 - What is Pan Tossing_.flv	FLV	2.71 MB
02 - Practicing Pan Tossing.flv	FLV	10.6 MB
03 - Pan Tossing with Food.flv	FLV	9.09 MB

05 - Dry-Heat - 03 - How to Saute

01 - What is Sauteing_.flv	FLV	2.58 MB
02 - Preparing Food to Saute.flv	FLV	3.38 MB
03 - Using the Right Pan & Heating to Saute.flv	FLV	2.93 MB
04 - Adding the Food When Sauteing.flv	FLV	2.91 MB
05 - Cooking Food by Sauteing.flv	FLV	19.67 MB

05 - Dry-Heat - 04 - How to Sweat Ingredients

01 - What is Sweating_.flv	FLV	3.8 MB
02 - Why Ingredients are Sweat.flv	FLV	9.98 MB
03 - How to Sweat Ingredients.flv	FLV	13.37 MB

05 - Dry-Heat - 05 - Searing

01 - Introduction to Searing.flv	FLV	3.79 MB
02 - Debunking the Sear & Seal Theory.flv	FLV	4.75 MB
03 - Determining When to Sear.flv	FLV	6.73 MB
04 - Searing on the Stove Top.flv	FLV	26.03 MB

06 - Moist-Heat - 01 - Submersion Cooking Methods

01 - What are Submersion Cooking Methods_.flv	FLV	3.77 MB
02 - Submersion Cooking Temperatures.flv	FLV	8.87 MB
03 - How Temperature & Activity Affects Food.flv	FLV	14.34 MB
04 - What is Poaching_.flv	FLV	7.39 MB
05 - What is Simmering_.flv	FLV	4.06 MB
06 - What is Boiling_.flv	FLV	9.51 MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals

01 - What is Combination Cooking_.flv	FLV	4.92 MB
02 - Choosing Meat for Combination Cooking.flv	FLV	6.24 MB
03 - The Importance of Connective Tissue.flv	FLV	9.91 MB
04 - Choosing a Pot for Combination Cooking.flv	FLV	2.81 MB
05 - Browning Food for Combination Cooking.flv	FLV	5.94 MB
06 - Liquids & Ratios for Combination Cooking.flv	FLV	6.23 MB
07 - Combination Cooking—Slow and Low.flv	FLV	13.46 MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)

01 - Introduction to Braising.flv	FLV	5.89 MB
02 - Choosing & Prepping Braising Ingredients.flv	FLV	7.74 MB
03 - Browning the Meat for Braising.flv	FLV	5.63 MB
04 - Adding & Browning Mirepoix for Braising.flv	FLV	6.59 MB
05 - Deglazing & Adding Liquid for Braising.flv	FLV	7.33 MB
06 - Adding Bouquet Garni for Brasing.flv	FLV	3.19 MB
07 - Slow & Low Cooking for Braising.flv	FLV	11.15 MB
08 - Finishing the Sauce for Braising.flv	FLV	23.39 MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)

01 - Introduction to Stewing.flv	FLV	4.17 MB
02 - Stewing vs. Braising.flv	FLV	5.87 MB
03 - Choosing & Preparing Meat for Stewing.flv	FLV	15.25 MB
04 - Building a Stew.flv	FLV	21.9 MB
05 - Cooking & Testing Stew for Doneness.flv	FLV	6.01 MB
06 - Finishing Sauce for Stew.flv	FLV	13.21 MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)

01 - Introduction to Pot Roasting.flv	FLV	2.15 MB
02 - What is Pot Roasting_.flv	FLV	6.88 MB
03 - Pot Roasting—Using the Right Cut of Meat.flv	FLV	9.19 MB
04 - Preparing a Pot Roast.flv	FLV	11.53 MB
05 - Cooking a Pot Roast.flv	FLV	12.96 MB
06 - Finishing a Pot Roast.flv	FLV	16.93 MB

06 - Moist-Heat - 06 - Steaming Introduction

01 - Introduction.flv	FLV	4.03 MB
02 - What is Steaming.flv	FLV	2.79 MB
03 - Steaming Equipment.flv	FLV	13.76 MB
04 - Advantages of Steaming.flv	FLV	14.66 MB

06 - Moist-Heat - 07 - Steaming Basics

01 - Introduction.flv	FLV	5.43 MB
02 - Prepare Ingredients for Steaming.flv	FLV	7.52 MB
03 - The Steaming Liquid.flv	FLV	8.62 MB
04 - Preparing to Cook Using Steam.flv	FLV	12.75 MB
05 - Steaming Food.flv	FLV	12.69 MB
06 - Removing Steamed Food.flv	FLV	2.69 MB
07 - Reheating Foods with Steam.flv	FLV	5.56 MB

07 - Meat - 00 - Tips

00 - Brining Pork in Advance.flv	FLV	3.69 MB
00 - Different Cuts of Beef Ribs.flv	FLV	3.72 MB
00 - How to Baste Meat & Why.flv	FLV	8.1 MB
00 - How to Clean Pork Tenderloin.flv	FLV	3.59 MB
00 - How to Debone and Tie a Lamb Loin.flv	FLV	29.1 MB
00 - How to Turn a Roast or Chicken.flv	FLV	5.9 MB
00 - Meat Needs to Rest After Cooking.flv	FLV	5.79 MB
00 - Roasting Pans and Racks.flv	FLV	11.13 MB
00 - Save Money—Portion Your Own Beef.flv	FLV	25.91 MB
00 - Tips on Buying Beef Tenderloin.flv	FLV	5.11 MB
00 - Tips on Buying Lamb Shoulder.flv	FLV	2.46 MB
00 - Tips to Make Ribs Ahead.flv	FLV	8.73 MB
00 - What is a Lamb Loin_.flv	FLV	2.6 MB

07 - Meat - 01 - Premium Beef Cuts for Steak

01 - Introduction to Premium Steaks.flv	FLV	3.77 MB
02 - What are Premium Steaks_.flv	FLV	15.31 MB
03 - Determining Quality of Steaks.flv	FLV	9.72 MB
04 - Why Butchers Age Beef.flv	FLV	8.56 MB
05 - Choosing Premium Cuts of Steak.flv	FLV	6.82 MB

07 - Meat - 02 - Prepping Premium Steak for Cooking

01 - Unwrapping Steaks.flv	FLV	7.55 MB
02 - Tempering Steaks.flv	FLV	9.32 MB
03 - Seasoning Steaks.flv	FLV	7.15 MB

07 - Meat - 03 - How to Cook Premium Steaks

01 - Cooking Steak—Flip-Once vs. Flip-Often.flv	FLV	7.33 MB
02 - Results of Flip-Once vs. Flip-Often.flv	FLV	6.71 MB
03 - Cooking Temperatures & Times for Steaks.flv	FLV	6.87 MB
04 - Cooking & Determining Steak Doneness.flv	FLV	8.71 MB
05 - Resting Steaks.flv	FLV	6.28 MB
06 - Making a Pan Sauce for Steak.flv	FLV	10.18 MB
07 - Cooking Steaks—In a Pan or on the Grill_.flv	FLV	8.32 MB

07 - Meat - 04 - How to Roast Prime Rib

01 - Intro to How to Roast Prime Rib.flv	FLV	5.16 MB
02 - How to Select Prime Rib.flv	FLV	16.91 MB
03 - How to Prepare Prime Rib.flv	FLV	18.84 MB
04 - Roasting Prime Rib.flv	FLV	22.9 MB
05 - Checking Roasts for Doneness.flv	FLV	16.96 MB
06 - Resting Roasts.flv	FLV	19.67 MB
07 - How to Make Jus.flv	FLV	9.54 MB
08 - Carving & Serving Prime Rib.flv	FLV	9.31 MB

08 - Poultry - 00 - Tips

00 - Great Poultry Baster.flv	FLV	1.77 MB
00 - How to Butcher a Chicken—8 or 10 Cut Chicken.flv	FLV	16.88 MB
00 - How to Butcher a Duck.flv	FLV	31.57 MB
00 - How to Butcher a Whole Chicken.flv	FLV	10 MB
00 - How to Butterfly a Chicken.flv	FLV	6.36 MB
00 - How to Carve Poultry.flv	FLV	14.68 MB
00 - How to Carve Turkey.flv	FLV	9.04 MB
00 - How to Debone a Chicken Breast.flv	FLV	8.95 MB
00 - How to Know When Your Poultry is Cooked.flv	FLV	6.57 MB
00 - How to Make Gravy for Turkey.flv	FLV	8.85 MB
00 - How to Remove Chicken Tendons.flv	FLV	2.25 MB
00 - Trussing Poultry.flv	FLV	11.47 MB

08 - Poultry - 01 - Poultry Fundamentals

01 - Introduction to Poultry.flv	FLV	4.66 MB
02 - Poultry—White vs. Dark Meat.flv	FLV	4.64 MB
03 - Poultry Legs & Cooking.flv	FLV	8.15 MB
04 - Poultry Breasts & Cooking.flv	FLV	14.71 MB
05 - Poultry Wings & Other Parts & Cooking.flv	FLV	6.8 MB
06 - Buying, Storing & Thawing Poultry.flv	FLV	10.31 MB

08 - Poultry - 02 - How to Roast Chicken

01 - Introduction to Basic Roast Chicken.flv	FLV	4.62 MB
02 - Preparing to Roast Chicken.flv	FLV	13.63 MB
03 - Roasting & Serving the Chicken.flv	FLV	14.56 MB

08 - Poultry - 03 - Enhancing Basic Roast Chicken

01 - Intro to Enhancing Roast Chicken.flv	FLV	2.69 MB
02 - Enhancing a Roast Chicken.flv	FLV	17.64 MB
03 - Roasting the Chicken.flv	FLV	22.82 MB
04 - Making Chicken Pan Sauce or Gravy.flv	FLV	14.43 MB

09 - Fish - 00 - Tips

00 - How to Debone and Trim Snapper Fillets.flv	FLV	6.16 MB
00 - How to Test Salmon for Doneness.flv	FLV	11.31 MB
00 - Removing Pin Bones from Fish.flv	FLV	2.25 MB

09 - Fish - 01 - How to Buy & Store Fish

01 - Intro to Buying & Storing Fish.flv	FLV	4.12 MB
02 - How to Identify Quality Fish.flv	FLV	18.98 MB
03 - How to Store Fish.flv	FLV	14.94 MB
04 - Frozen Fish.flv	FLV	8.67 MB
05 - Thawing Fish.flv	FLV	6.85 MB

09 - Fish - 02 - Cooking Fish Fundamentals

01 - Intro to Cooking Fish Fundamentals.flv	FLV	2.78 MB
02 - Differences Between Lean & Oily Fish.flv	FLV	5.93 MB
03 - How to Prepare Fish for Cooking.flv	FLV	7.92 MB
04 - Keeping Fish Moist During Cooking.flv	FLV	8.57 MB
05 - How to Test Fish for Doneness.flv	FLV	22.16 MB

09 - Fish - 03 - How to Pan Fry Fish

01 - Intro to How to Pan Fry Fish.flv	FLV	3.48 MB
02 - How to Prep Fish for Pan Frying.flv	FLV	9.79 MB
03 - How to Pan Fry Fish Over Low Heat.flv	FLV	15.02 MB
04 - How to Pan Fry Fish Over Higher Heat.flv	FLV	15.54 MB
05 - How to Handle Fish After Cooking.flv	FLV	3.88 MB

10 - Vegetables - 00 - Tips

00 - How to Buy and Clean Fava Beans.flv	FLV	9.92 MB
00 - How to Buy and Cut Cauliflower.flv	FLV	9.48 MB
00 - How to Cut a Squash Safely.flv	FLV	2.73 MB
00 - How to De-Stem Spinach.flv	FLV	2.76 MB
00 - How to French Cut Green Beans.flv	FLV	4.61 MB
00 - How to Prepare Vegetables in Advance.flv	FLV	4.58 MB
00 - What is a Corn Creamer_.flv	FLV	1.31 MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments

01 - Introduction to Vegetable Pigments.flv	FLV	2.44 MB
02 - The Pigment in Green Vegetables.flv	FLV	9.34 MB
03 - Pigments in Red & White Vegetables.flv	FLV	12.41 MB
04 - Pigments in Yellow & Orange Vegetables.flv	FLV	2.82 MB
05 - Enzymatic Browning of Fruit & Veg.flv	FLV	3.02 MB

10 - Vegetables - 02 - Cooking Vegetables in Water

01 - Introduction to Vegetable Cookery.flv	FLV	3.2 MB
02 - Preparing to Cook Vegetables.flv	FLV	6.52 MB
03 - Boiling & Simmering Vegetables.flv	FLV	15.16 MB
04 - Blanching & Parboiling Vegetables.flv	FLV	12.23 MB
05 - Cooking Frozen Vegetables.flv	FLV	6.66 MB

10 - Vegetables - 03 - How to Steam Vegetables

00 - How to Prepare Kale.flv	FLV	2.58 MB
01 - Intro to Steaming Vegetables.flv	FLV	4.67 MB
02 - How to Prep Vegetables for Steaming.flv	FLV	7.37 MB
03 - How to Steam Vegetables.flv	FLV	12.55 MB
04 - How to Test Steamed Vegetables.flv	FLV	7.2 MB
05 - How to Finish Steamed Vegetables.flv	FLV	11.76 MB
06 - How to Store Steamed Vegetables.flv	FLV	4.38 MB

10 - Vegetables - 04 - How to Roast Vegetables

01 - Intro to How to Roast Vegetables.flv	FLV	4.59 MB
02 - How Roasting Affects Vegetables.flv	FLV	16.45 MB
03 - Preparing to Roast Vegetables.flv	FLV	22.01 MB
04 - Roasting & Testing Vegetables.flv	FLV	11.01 MB
05 - Finishing Roasted Vegetables.flv	FLV	8.29 MB

11 - Soup - 00 - Tips

00 - Garnish for Soup.flv

FLV

6.89 MB

11 - Soup - 01 - Broth-Based Clear

01 - Intro to Broth-Based Clear Soups.flv	FLV	5.96 MB
02 - Starting a Clear Soup Broth.flv	FLV	15.51 MB
03 - Finishing a Clear Soup Broth.flv	FLV	15.81 MB
04 - Adding Additional Ingredients.flv	FLV	12.21 MB
05 - Serving Soups.flv	FLV	4.73 MB

11 - Soup - 02 - Stock-Based Clear

01 - Intro to Stock-Based Clear Soups.flv	FLV	3.8 MB
02 - Clear Soups—Stock vs. Broth.flv	FLV	6.62 MB
03 - Making Stock-Based Clear Soups.flv	FLV	17.88 MB
04 - Finishing Stock-Based Clear Soups.flv	FLV	12.03 MB

11 - Soup - 03 - How to Make Roux-Based Soup

01 - Intro to Roux-Based Soups.flv	FLV	4.98 MB
02 - Understanding Roux-Based Soups.flv	FLV	10.23 MB
03 - Components of a Roux-Based Soup.flv	FLV	17.92 MB
04 - Starting a Roux-Based Soup.flv	FLV	26.15 MB
05 - The Texture of Roux-Based Soups.flv	FLV	16.05 MB
06 - Finishing Roux-Based Soups.flv	FLV	16.48 MB

12 - Seasoning - 00 - Tips

00 - Learn About Gourmet Salt.flv

FLV

14.8 MB

12 - Seasoning - 01 - How to Brine

01 - Introduction to Brining.flv	FLV	4 MB
02 - How Brining Works.flv	FLV	11.98 MB
03 - Why Lean Meats are Brined.flv	FLV	3.34 MB
04 - Before You Brine.flv	FLV	6.65 MB
05 - Salt & Water Ratios for Brining.flv	FLV	9.65 MB
06 - How to Flavor Brines.flv	FLV	10.41 MB
07 - Brining Times.flv	FLV	14.07 MB
08 - After Brining—Preparing Meat for Cooking.flv	FLV	6.18 MB
09 - The Results of Brining After Cooking.flv	FLV	4.82 MB

12 - Seasoning - 02 - How to Season with Salt

01 - Intro to How to Season with Salt.flv	FLV	6.09 MB
02 - Types of Salt.flv	FLV	19.4 MB
03 - How Salt Affects Food.flv	FLV	9.27 MB
04 - How to Salt Food.flv	FLV	16.81 MB
05 - When to Salt Food.flv	FLV	20.6 MB

12 - Seasoning - 03 - How to Use and Cook with Herbs

01 - Introduction.flv	FLV	3.7 MB
02 - Types of Herbs.flv	FLV	7.92 MB
03 - How to Buy and Store Fresh Herbs.flv	FLV	21.4 MB
04 - How to Buy and Store Dried Herbs.flv	FLV	6.13 MB
05 - How to Prepare Herbs for Cooking.flv	FLV	16.08 MB
06 - How to Cook with Herbs.flv	FLV	20.32 MB

12 - Seasoning - 04 - How to Marinate foods

01 - Introduction.flv	FLV	4.56 MB
02 - What is a Marinade.flv	FLV	29.49 MB
03 - How to Prepare a Marinade.flv	FLV	18.27 MB
04 - Preparing to Marinate.flv	FLV	10.69 MB
05 - Determining Marinating Times.flv	FLV	11.84 MB
06 - Preparing Marinted Foods for Cooking.flv	FLV	8.54 MB
07 - General Marinating Tips.flv	FLV	7 MB

13 - Pasta - 00 - Tips

00 - How to Test Large Pasta for Al Dente.flv

FLV

392.44 KB

13 - Pasta - 01 - Selecting Pasta

01 - What is Pasta_.flv	FLV	2.22 MB
02 - How Pasta is Made.flv	FLV	7.76 MB
03 - Extruded vs. Laminated Pasta.flv	FLV	4.92 MB
04 - The Quality of Extruded, Dried Pasta.flv	FLV	6.31 MB
05 - Matching Sauces with Pasta.flv	FLV	7.63 MB

13 - Pasta - 02 - How to Cook Pasta

01 - Pasta Cooking Essentials.flv	FLV	10.47 MB
02 - Cooking & Testing Dried, Extruded Pasta.flv	FLV	9.27 MB
03 - Cooking & Testing Laminated Pasta.flv	FLV	8.61 MB
04 - Draining Pasta.flv	FLV	2.79 MB
05 - How to Sauce Pasta.flv	FLV	5.67 MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta

01 - The Benefits of Laminated Pasta.flv	FLV	4.84 MB
02 - Flour Used for Making Laminated Pasta.flv	FLV	2.66 MB
03 - Making Basic Egg Dough by Hand.flv	FLV	5.36 MB
04 - Making Pasta Dough in a Food Processor.flv	FLV	10.53 MB
05 - Kneading Pasta Dough.flv	FLV	8.29 MB
06 - Rolling Pasta Dough.flv	FLV	14.56 MB
07 - Shapes & Variations of Pasta Dough.flv	FLV	20.67 MB
08 - Flavor Variations in Pasta Dough.flv	FLV	4.78 MB

14 - Legumes - 01 - How to Cook Dried Legumes

01 - Introduction to Dried Beans.flv	FLV	7.92 MB
02 - Buying & Storing Dried Beans.flv	FLV	5.59 MB
03 - Sorting, Rinsing & Soaking Dried Beans.flv	FLV	10.32 MB
04 - Methods for Soaking Dried Beans.flv	FLV	9.71 MB
05 - Cooking Dried Beans.flv	FLV	14.26 MB
06 - Testing Beans for Doneness.flv	FLV	8.77 MB
07 - Adding Beans to Your Diet.flv	FLV	5.32 MB

15 - Rice & Grains - 00 - Tips

00 - Choosing a Good Pan for Risotto.flv	FLV	3.98 MB
00 - How to Add Flavor to Plain Rice.flv	FLV	5.04 MB
00 - How to Cook Rice.flv	FLV	3.55 MB
00 - Making Polenta Ahead.flv	FLV	3.43 MB
00 - Why Buy a Rice Cooker_.flv	FLV	3.05 MB

15 - Rice & Grains - 01 - Rice Basics

01 - Introduction to Rice Basics.flv	FLV	2.98 MB
02 - Rice Anatomy & Processing.flv	FLV	5.81 MB
03 - Common Types of Rice.flv	FLV	19.13 MB
04 - Storing & Food Safety of Rice.flv	FLV	7.25 MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods

01 - Introduction to Rice Cooking Methods.flv	FLV	4.72 MB
02 - Rinsing & Soaking Rice.flv	FLV	15.9 MB
03 - Ratio of Liquid to Rice.flv	FLV	6.16 MB
04 - Steaming Method for Cooking Rice.flv	FLV	9.57 MB
05 - Resting & Serving Rice.flv	FLV	5.65 MB
06 - Alternative Ways to Steam Rice.flv	FLV	12.3 MB
07 - Boiling (Pasta) Method for Cooking Rice.flv	FLV	7.14 MB
08 - How to Flavor Rice.flv	FLV	9.99 MB

15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method

01 - Introduction to Pilaf.flv	FLV	4.63 MB
02 - How to Make Basic Pilaf.flv	FLV	14.02 MB
03 - How to Enhance and Flavor a Basic Pilaf.flv	FLV	7.51 MB
04 - Adding Proteins to Pilaf.flv	FLV	12.94 MB

15 - Rice & Grains - 04 - How to Make Polenta

01 - Introduction to Polenta.flv	FLV	6.43 MB
02 - Types of Cornmeal for Polenta.flv	FLV	10.97 MB
03 - Liquid & Ratios for Polenta.flv	FLV	14.79 MB
04 - Cooking Polenta.flv	FLV	27.82 MB
05 - Finishing Polenta.flv	FLV	8.32 MB

15 - Rice & Grains - 05 - The Risotto Method

01 - Introduction to the Risotto Method.flv	FLV	7.14 MB
02 - Pans for the Risotto Method.flv	FLV	4.93 MB
03 - Rice & Grains for the Risotto Method.flv	FLV	14.66 MB
04 - Liquids for the Risotto Method.flv	FLV	10.85 MB
05 - Starting the Risotto Method.flv	FLV	22.84 MB
06 - Adding Liquid & Testing Risotto.flv	FLV	19.02 MB
07 - How to Finish Risotto.flv	FLV	19.43 MB

15 - Rice & Grains - 06 - How to Vary Risotto

01 - Intro to Varying a Basic Risotto.flv	FLV	2.99 MB
02 - Adding Sauces to Vary Risotto.flv	FLV	13.04 MB
03 - Adding Ingredients to Risotto.flv	FLV	11.49 MB

15 - Rice & Grains - 07 - How to Cook Grains

01 - Introduction to Whole Grains.flv	FLV	5.29 MB
02 - The Anatomy of Wholoe Grains.flv	FLV	9.91 MB
03 - How to Buy & Store Grains.flv	FLV	3.97 MB
04 - Preparing to Cook Grains.flv	FLV	8.86 MB
05 - Cooking Methods for Grains.flv	FLV	19.75 MB
06 - Preparing Grains in Advance.flv	FLV	9.29 MB
07 - Easy Ways to Add Grains to Your Diet.flv	FLV	14.69 MB

16 - Salad - 00 - Tips

00 - Salad Spinner.flv

FLV

2.03 MB

16 - Salad - 01 - Salad Green Selection & Preparing

01 - Choosing Salad Greens.flv	FLV	8.71 MB
02 - Cleaning & Refreshing Salad Greens.flv	FLV	4.64 MB
03 - Drying, Spinning & Storing Salad Greens.flv	FLV	9.49 MB
04 - Tossing & Serving Salad Greens.flv	FLV	10.29 MB
05 - Combining Salad Greens.flv	FLV	9.98 MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics

01 - Oils for Salad Dressings & Vinaigrettes.flv	FLV	5.69 MB
02 - Using Acids for Vinaigrettes & Dressings.flv	FLV	3.68 MB
03 - Matching Oils & Vinegars to Greens.flv	FLV	5.22 MB
04 - Unstable vs. Stable Emulsions.flv	FLV	9.93 MB
05 - Basic Vinaigrettes.flv	FLV	7.17 MB
06 - How to Vary Vinaigrettes & Dressings.flv	FLV	3.5 MB

17 - Breads - 01 - Wheat & Gluten

01 - Wheat and its Properties.flv	FLV	4.79 MB
02 - The Composition of Wheat.flv	FLV	10.19 MB
03 - Semolina & Couscous.flv	FLV	5.28 MB
04 - What is Gluten_.flv	FLV	15.07 MB
05 - Types of Flour—Uses & Mixing.flv	FLV	16.29 MB

17 - Breads - 02 - How to Make Bread--Basics

01 - Introduction.flv	FLV	3.75 MB
02 - Flour for Basic Bread Making.flv	FLV	13.13 MB
03 - Yeast and Bread Making.flv	FLV	34.36 MB
04 - Water and Salt in Bread Making.flv	FLV	9.42 MB
05 - Basic Bread Making Tools.flv	FLV	16.69 MB

17 - Breads - 03 - Stages of Bread Making

01 -Introduction.flv	FLV	6.19 MB
02 - Preparing and Mixing the Dough.flv	FLV	14.83 MB
03 - Kneading and Developing Dough Stage.flv	FLV	28.73 MB
04 - Fermenting Dough Stage.flv	FLV	15.88 MB
05 - Shaping Dough Stage.flv	FLV	18.99 MB
06 - Proofing Dough Stage.flv	FLV	14.29 MB
07 - Slashing and Baking dough stage.flv	FLV	22.04 MB
08 - Cooling and Storing Stage.flv	FLV	11.81 MB

17 - Breads - 04 - How to Shape an Epi

	01 - Introduction.flv	FLV	2.08 MB
	02 - How to Shape an Epi.flv	FLV	14.46 MB

18 - Chocolate - 01 - Basics of Quality Chocolate

01 - Introduction to Chocolate.flv	FLV	2.61 MB
02 - The Cacao Tree.flv	FLV	7.12 MB
03 - How Cocoa Beans are Manufactured.flv	FLV	8.72 MB
04 - What is Cocoa Powder_.flv	FLV	7.44 MB
05 - What is Cocoa Butter_.flv	FLV	5.74 MB
06 - Making Chocolate & Conching.flv	FLV	14.44 MB
07 - How to Read Labels on Chocolate.flv	FLV	15.25 MB
08 - How to Taste Quality Chocolate.flv	FLV	14.45 MB

19 - Plating - 01 - The Basics of Plating

01 - Introduction.flv	FLV	6.5 MB
02 - The Anatomy of a Plate.flv	FLV	3.47 MB
03 - Choosing Plates.flv	FLV	8.75 MB
04 - Plate Design - Color, Texture and Shape.flv	FLV	16.68 MB
05 - Plate Designing.flv	FLV	12.24 MB
06 - Preparing to Plate.flv	FLV	9.65 MB
07 - General Plating Guidelines.flv	FLV	29.35 MB
08 - How to Serve Plated Food.flv	FLV	5.37 MB

21 - Tips - Kitchen Tools

Bench Scrapers.flv	FLV	2.33 MB
Cutting Boards.flv	FLV	5.25 MB
How to Make a Homemade Food Mold.flv	FLV	1.15 MB
Ladles.flv	FLV	1.68 MB
Mashers and Ricers.flv	FLV	2.56 MB
Measuring Cups and Spoons.flv	FLV	6.59 MB
Peelers.flv	FLV	8.36 MB
Scales.flv	FLV	3.27 MB
Scissors.flv	FLV	1.51 MB
Spatulas and Tongs.flv	FLV	3.55 MB
Spatulas.flv	FLV	3.65 MB
Strainers and Spiders.flv	FLV	2.99 MB
Thermometers.flv	FLV	4.25 MB
Timers.flv	FLV	1.32 MB
What is a Fat Separator_.flv	FLV	4.93 MB
What is a Mandoline_.flv	FLV	3.79 MB
What is a Mortar and Pestle_.flv	FLV	8.54 MB
Whisks.flv	FLV	4.63 MB
Wooden Spoons.flv	FLV	3.57 MB
Zesters and Graters.flv	FLV	5.78 MB

90 - Tips - Techniques

00 - Chilis—Turning up the Heat.flv	FLV	3.06 MB
00 - Creme Fraiche Shortcut.flv	FLV	2.8 MB
00 - Garlic Press Short Cut.flv	FLV	1.92 MB
00 - Grinding Your Own Spices.flv	FLV	2.95 MB
00 - How to Buy and Prepare Garlic.flv	FLV	8.19 MB
00 - How to Buy, Store and Clean Mussels.flv	FLV	11.42 MB
00 - How to Chiffonade.flv	FLV	2.36 MB
00 - How to Choose and Prepare a Mango.flv	FLV	5.1 MB
00 - How to Clean Shrimp or Prawns.flv	FLV	7.02 MB
00 - How to Clean Squid.flv	FLV	9.71 MB
00 - How to Clean a Pot.flv	FLV	3.79 MB
00 - How to Cut Citrus Wedges.flv	FLV	5.42 MB
00 - How to Identify Parsley & Cilantro.flv	FLV	6.86 MB
00 - How to Make Balsamic Reduction.flv	FLV	4.69 MB
00 - How to Make Clarified Butter.flv	FLV	5.59 MB
00 - How to Make Compound Butter.flv	FLV	8.48 MB
00 - How to Make Pesto in a Food Processor.flv	FLV	5.9 MB
00 - How to Mince Garlic.flv	FLV	5.49 MB
00 - How to Peel a Tomato, Peach or Plum.flv	FLV	6.52 MB
00 - How to Pit Olives.flv	FLV	3.24 MB
00 - How to Pit and Dice an Avocado.flv	FLV	5.68 MB
00 - How to Prepare Dried Morel Mushrooms.flv	FLV	6.02 MB
00 - How to Roast Nuts.flv	FLV	5.78 MB
00 - How to Secure a Bowl in Place.flv	FLV	2.02 MB
00 - How to Segment Citrus Fruit.flv	FLV	7.17 MB
00 - How to Skin Almonds.flv	FLV	3.42 MB
00 - How to Skin a Hazelnut.flv	FLV	8.99 MB
00 - How to Slice Onions.flv	FLV	3.6 MB
00 - How to Store Oven Roasted Tomatoes.flv	FLV	2.2 MB
00 - Mincing, Dicing and Cutting Onions.flv	FLV	7.42 MB
00 - Parchment Paper Baking Tip.flv	FLV	3.36 MB
00 - Pizza Dough and How to Shape It.flv	FLV	4.48 MB
00 - Reheating Caramel Sauce.flv	FLV	1.16 MB
00 - Removing Fresh Herb Leaves.flv	FLV	1.9 MB
00 - Tips for Eating Mussels.flv	FLV	2.5 MB
00 - What are Lardons_.flv	FLV	2.1 MB
00 - What is Blind Baking_.flv	FLV	10.93 MB
00 - What is Bouquet Garni_.flv	FLV	6.54 MB
00 - What is Brunoise_.flv	FLV	3.64 MB
00 - What is Deglazing_.flv	FLV	7.74 MB
00 - What is Emince_.flv	FLV	5.24 MB
00 - What is Ghee_.flv	FLV	6.52 MB
00 - What is Julienne_.flv	FLV	3.54 MB
00 - What is Lean Dough.flv	FLV	2.23 MB
00 - What is Mirepoix_.flv	FLV	4.15 MB
00 - What is Mise en Place_.flv	FLV	5.37 MB
00 - What is Simmering_.flv	FLV	3.22 MB
00 - What is an Ice Bath_.flv	FLV	3.48 MB

91 - Tips - Tools

00 - Cutting Boards.flv	FLV	5.25 MB
00 - How to Make a Homemade Food Mold.flv	FLV	1.15 MB
00 - Spatulas and Tongs.flv	FLV	3.55 MB
00 - Strainers and Spiders.flv	FLV	2.99 MB
00 - What is a Fat Separator_.flv	FLV	4.93 MB
00 - What is a Mandoline_.flv	FLV	3.79 MB
00 - What is a Mortar and Pestle_.flv	FLV	8.54 MB
00 - Zesters and Graters.flv	FLV	5.78 MB

92 - Tips - Ingredients

00 - How to Buy Coconut Milk.flv	FLV	6.97 MB
00 - How to Buy Fresh Shrimp or Prawns.flv	FLV	4.03 MB
00 - How to Buy Tomatillos.flv	FLV	6.35 MB
00 - How to Choose Quality Canned Tomatoes.flv	FLV	7.12 MB
00 - Panang Curry Paste Options.flv	FLV	2.52 MB
00 - Types of Cornmeal.flv	FLV	4.18 MB
00 - What are Bamboo Shoots_.flv	FLV	2.44 MB
00 - What are Chipotle Peppers_.flv	FLV	4.42 MB
00 - What are Crispy Fried Onions_.flv	FLV	3.13 MB
00 - What are Herbes de Provence_.flv	FLV	2.33 MB
00 - What are Kaiware Sprouts_.flv	FLV	2.74 MB
00 - What are Limones_.flv	FLV	1.62 MB
00 - What are Meyer Lemons_.flv	FLV	2.18 MB
00 - What are Pandan Leaves_.flv	FLV	4.73 MB
00 - What are Panko Breadcrumbs_.flv	FLV	3.12 MB
00 - What are Pappadums_ Indian Flatbread.flv	FLV	6.54 MB
00 - What are Serrano Peppers_.flv	FLV	3.14 MB
00 - What are Szechuan Peppercorns_.flv	FLV	3 MB
00 - What is Bok Choy_.flv	FLV	3.31 MB
00 - What is Boursin Cheese_.flv	FLV	2.56 MB
00 - What is Bragg or Tamari_.flv	FLV	3.34 MB
00 - What is Brioche_.flv	FLV	2.27 MB
00 - What is Butternut Squash_.flv	FLV	2.09 MB
00 - What is Cassis_.flv	FLV	1.89 MB
00 - What is Chorizo_.flv	FLV	3.58 MB
00 - What is Couscous_.flv	FLV	9.03 MB
00 - What is Fleur de Sel_.flv	FLV	2.35 MB
00 - What is Galangal_.flv	FLV	3.53 MB
00 - What is Kabocha Squash_.flv	FLV	2.85 MB
00 - What is Kaffir Lime_.flv	FLV	3.86 MB
00 - What is Mirin_.flv	FLV	1.68 MB
00 - What is Miso_.flv	FLV	3.75 MB
00 - What is Palm Sugar_.flv	FLV	2.85 MB
00 - What is Pancetta_.flv	FLV	4.78 MB
00 - What is Rapini_.flv	FLV	4.44 MB
00 - What is Sambal_.flv	FLV	5.07 MB
00 - What is Star Anise_.flv	FLV	1.81 MB
00 - What is Tamarind_.flv	FLV	7.9 MB
00 - What is Thai Basil_.flv	FLV	2.76 MB
00 - What is Tilapia_.flv	FLV	3.28 MB
00 - What is Tobiko_.flv	FLV	2.94 MB
00 - What is Turmeric_.flv	FLV	3.12 MB
00 - What is Young Ginger_.flv	FLV	2.26 MB
00 - What is and How to Prepare Lemongrass_.flv	FLV	6.99 MB
00 - Which Sherry to Use_.flv	FLV	2.77 MB
00 - Which Thai Chili to Use_.flv	FLV	4.17 MB
00 - White Pepper—Is it Pepper_.flv	FLV	2.94 MB

Why Rest Meat After Cooking It.flv

FLV

5.79 MB

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Rouxbe Cooking School Lessons

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